Category: Soups

This leek and potato soup is smooth, velvety, and gently sweet from the leeks, with a satisfying, creamy body from the potatoes. It is an easy, reliable soup that tastes like it simmered all afternoon, but it comes together quickly on a weeknight. I finish it with a small splash of cream (optional) and a handful of crisp oven croutons for contrast. Total time is about 55 minutes, and it is very beginner-friendly.

Ingredients

For the soup

• 3 large leeks (about 600g), white and light green parts only
• 1 medium onion, finely chopped
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 garlic cloves, finely chopped (optional)
• 650g potatoes (Maris Piper, Yukon Gold, or King Edward), peeled and diced
• 1 litre vegetable or chicken stock, preferably hot
• 2 sprigs fresh thyme (or 1/2 tsp dried thyme)
• 1 bay leaf
• 150ml double cream or whole milk (optional, to finish)
• 1 1/2 tsp fine salt, plus more to taste
• Black pepper, to taste

For crunchy croutons (optional)

• 2 thick slices crusty bread (sourdough is great), cut into 1.5cm cubes
• 1 tbsp olive oil
• 1/4 tsp fine salt
• 1/4 tsp dried thyme (or a pinch of fresh thyme leaves)

To serve (optional)

• Chives, finely sliced
• Extra black pepper
• A swirl of cream or a drizzle of olive oil

How to Make Leek and Potato Soup

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a small tray with baking paper so the croutons crisp evenly and do not stick.
• Prep the leeks properly: Slice the leeks, then place them in a large bowl of cold water and swish well to release any grit. Lift the leeks out (do not pour the sandy water back over them) and drain thoroughly.
• Mix and bake the croutons: Toss the bread cubes with olive oil, salt, and thyme. Spread on the tray in a single layer and bake for 10 to 12 minutes, turning once, until crisp and golden. Set aside.
• Start the soup base: In a large saucepan or Dutch oven, melt the butter with the olive oil over medium-low heat. Add the leeks and onion, then cook gently for 10 to 12 minutes until soft and sweet. Stir often and keep the heat low so they do not brown.
• Add the potatoes and stock: Stir in the garlic (if using) for 1 minute. Add the diced potatoes, hot stock, thyme, bay leaf, and salt. Bring to a gentle simmer.
• Cook until tender: Simmer uncovered for 15 to 20 minutes, or until the potatoes are very soft when pierced with a knife. Remove the bay leaf and thyme sprigs.
• Blend (mix) until smooth: Use a stick blender to blend the soup directly in the pot until silky. If using a countertop blender, cool the soup for 10 minutes first, blend in batches, and vent the lid so steam can escape.
• Finish, cool slightly, and assemble to serve: Stir in the cream or milk (if using) and warm gently over low heat. Taste and adjust salt and pepper. Ladle into bowls, then top with chives, black pepper, and a handful of crunchy croutons.

Tips

How do I clean leeks so the soup is not gritty?

Slice first, then wash. Leeks trap sand between their layers, so soaking the sliced leeks in cold water and lifting them out is far more effective than rinsing under the tap.

How do I keep leek and potato soup from tasting bitter?

Bitter notes usually come from browning the leeks or using very dark stock. Cook the leeks over medium-low heat until soft, not golden, and use a mild stock. A small splash of cream also rounds out any sharp edges.

Why did my soup turn gluey after blending?

Over-blending can make potatoes gummy, especially with a high-speed blender. Blend only until smooth, and avoid blending for several minutes straight. A stick blender is very forgiving here.

How can I make it thicker or thinner?

For a thicker soup, simmer a few minutes longer before blending, or add an extra 100g of potato. For a thinner soup, add a splash of hot stock or milk until it is exactly the consistency you like.

Can I make this without cream?

Yes. The potatoes make it naturally creamy. Finish with whole milk, a drizzle of olive oil, or simply leave it as is and season well.

Serving Suggestions

• Serve with buttered crusty bread or a toasted cheese sandwich.
• Add a simple green salad with a sharp vinaigrette to balance the richness.
• Top with crispy bacon bits or pan-fried mushrooms for a heartier bowl.
• Make it dinner-worthy with roasted chicken, salmon, or sausages on the side.

Storage

Room temperature

Cool the soup quickly and do not leave it out for more than 2 hours (1 hour if your kitchen is warm). Transfer to containers once it stops steaming.

Refrigerator

Store in an airtight container for up to 4 days. Reheat gently on the hob over low heat, stirring often. If the soup thickens in the fridge, loosen with a splash of stock or water.

Freezing

Freeze for up to 3 months. For best texture, freeze before adding cream, then stir cream in after reheating. Defrost overnight in the fridge, or thaw in a saucepan over low heat, stirring regularly.

Nutrition

• Calories: 240 kcal
• Carbohydrates: 26 g
• Protein: 4 g
• Fat: 14 g
• Saturated fat: 8 g
• Sodium: 650 mg

Disclaimer: Nutrition values are estimates and will vary based on stock, dairy, and portion size.

FAQs

Cullen skink is a traditional Scottish soup that brings warmth and comfort to any table with its rich, creamy character. This iconic dish combines smoked haddock, potatoes, and onions in a luxurious broth that’s both humble and elegant. Simple enough for a weeknight supper yet impressive enough for entertaining, cullen skink requires no advanced cooking skills and comes together in about forty-five minutes. With its silky texture, bold smoky flavor, and satisfying depth, this classic soup tastes like it took hours to perfect, yet delivers restaurant-quality results with minimal effort.

Ingredients

For the Soup Base

• 450g smoked haddock fillets, skin removed
• 1 litre whole milk
• 600ml fish or vegetable stock
• 2 large onions, peeled and quartered
• 5 medium potatoes (about 750g), peeled and diced into small cubes
• 100g butter
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper

For Serving and Finishing

• 150ml double cream or single cream
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely snipped
• Crusty bread, for serving

How to Make Cullen Skink

Step 1: Prepare the Smoked Haddock

• Check the haddock: Place the smoked haddock fillets on a chopping board and run your fingers over them carefully to check for any small bones. Remove any you find using clean tweezers or a small knife. This simple step prevents unpleasant surprises in your finished soup.

Step 2: Make the Poaching Liquid

• Combine milk and stock: Pour the whole milk and fish or vegetable stock into a large, heavy-bottomed saucepan. Stir together gently and place over a medium heat. You’re creating the flavourful base that will define your soup.
• Heat gently: Bring the mixture to a gentle simmer. Do not allow it to boil vigorously, as this can cause the milk to scorch on the bottom of the pan and create an unpleasant flavour.

Step 3: Poach the Haddock

• Add the fish: Once the milk mixture is simmering gently, carefully place the smoked haddock fillets into the pan. They will float initially, which is normal. The fish needs to poach in this creamy liquid to infuse it with its distinctive smoky character.
• Poach for 5 minutes: Let the haddock poach for about 5 minutes. You’ll notice the flesh will begin to change from translucent to opaque and will flake easily with a fork when ready. The haddock should be just cooked through but still tender.
• Remove the fish: Using a slotted spoon, carefully lift the cooked haddock fillets from the liquid and set them aside on a clean plate. Let them cool slightly until you can handle them comfortably.

Step 4: Prepare the Vegetables

• Add onions: Quarter the peeled onions and add them to the simmering milk mixture. The onions will soften and become sweet as they cook, adding essential flavour and body to your soup.
• Add potatoes: Peel and cut your potatoes into small, even cubes about 1 centimetre in size. This uniform sizing ensures they cook at the same rate and break down at the right moment to thicken the soup naturally.
• Simmer vegetables: Add the diced potatoes to the milk mixture along with the onions. Continue simmering gently for about 15 to 20 minutes until both the potatoes and onions are completely soft and beginning to fall apart.

Step 5: Flake the Haddock

• Break the fish into flakes: Once the poached haddock has cooled enough to handle, use two forks or your fingers to break it into large, bite-sized flakes. Try to remove any remaining small bones. Set the flaked haddock aside until you need it.

Step 6: Thicken the Soup

• Mash the vegetables: Once the potatoes and onions are very soft, use a potato masher to gently crush them in the pan. You’re not making a purée, but rather breaking down the potatoes to naturally thicken the soup with their starch. Leave some small chunks for texture.
• Add butter: Cut the butter into small cubes and stir them into the soup. The butter will melt into the liquid, adding richness and helping to create that characteristic silky, creamy texture that defines authentic cullen skink.

Step 7: Return the Haddock and Season

• Add the flaked fish: Carefully stir the flaked haddock back into the soup. Fold it in gently so the pieces remain as large as possible. The fish will warm through in the hot broth.
• Season to taste: Add the sea salt and freshly ground black pepper. Taste the soup and adjust the seasoning if needed. Remember that smoked haddock is already quite salty, so taste before adding more salt.

Step 8: Add Cream and Finish

• Stir in the cream: Pour the double cream or single cream into the soup and stir gently to combine. Do not allow the soup to boil after adding the cream, as this can cause it to split or separate.
• Final garnish: Ladle the soup into warm bowls. Sprinkle each portion generously with chopped fresh parsley and snipped chives. Serve immediately with crusty bread for dunking.

Tips for Perfect Cullen Skink

Why does my soup look curdled or separated?

This usually happens when the temperature becomes too high after adding the cream. Always add cream to soup that is simmering gently, not boiling vigorously. Once the cream is added, keep the heat low and avoid bringing it back to a rolling boil. If separation occurs, whisk in a teaspoon of flour mixed with a little cold milk to help stabilise the soup.

How can I make the soup creamier without extra cream?

Let the potatoes cook a bit longer until they’re very soft, then mash them more thoroughly. This releases the potato starch, which naturally thickens and enriches the soup. You can also add an extra 100g of butter for additional richness, or use whole milk instead of a mixture of stock and milk for a naturally creamier result.

What if I can’t find smoked haddock?

Smoked cod, smoked whiting, or smoked mackerel can be used as alternatives. Each will give a slightly different flavour profile, but the soup will still be delicious. Avoid using very oily fish like smoked salmon, as the extra fat can overpower the delicate balance of flavours. If using a different fish, taste and adjust the seasoning accordingly, as some smoked varieties are saltier than others.

Can I make cullen skink ahead of time?

Yes, you can make the soup up to step 6 and store it in the refrigerator for up to two days. Add the flaked haddock and cream just before serving to preserve the fish’s delicate texture and flavour. This makes cullen skink perfect for advance preparation when entertaining, as the hardest work is already done when guests arrive.

Is there a way to make this soup less heavy?

Use a combination of milk and stock rather than all milk, which naturally lightens the soup. Replace some or all of the double cream with single cream or crème fraîche. You can also reduce the amount of butter slightly, though this will diminish the richness that makes cullen skink so satisfying. Using more potatoes and fewer cream and butter creates a heartier, less decadent version that’s still authentic.

Serving Suggestions

• Serve in warm bowls with crusty sourdough or wholemeal bread for dunking
• Pair with a simple green salad dressed with lemon vinaigrette for a lighter meal
• Accompany with smoked salmon canapés or fish cakes for a more substantial starter course
• Offer oatcakes or Scottish shortbread on the side for a traditionally Scottish meal
• Top with crispy bacon bits and a drizzle of truffle oil for an elevated dinner party version

Storage

Room Temperature

Cullen skink should not be left at room temperature for longer than two hours. If you’ve finished eating, transfer any leftover soup to the refrigerator promptly. This soup contains dairy and fish, which are both perishable ingredients that require careful storage to prevent foodborne illness.

Refrigerator

Store cooled cullen skink in an airtight container in the refrigerator for up to three days. The soup actually improves slightly as the flavours meld together. To reheat, gently warm it in a saucepan over a low to medium heat, stirring occasionally. Do not allow it to boil, as high heat can cause the cream to separate. If you prefer, make the soup without the cream and final fish, then add these elements when reheating for the freshest result.

Freezing

Cullen skink can be frozen, though the texture will change slightly after thawing. Freeze the soup without the cream and final haddock flakes for the best results. Allow the soup to cool completely, then transfer it to freezer bags or airtight containers, leaving a little headspace for expansion. Freeze for up to one month. To serve, thaw overnight in the refrigerator and reheat gently on the stove top. Add the cream and fresh haddock flakes after reheating for the closest approximation to freshly made soup.

Nutrition Information

Per serving (based on 4 servings): Calories 580kcal | Carbohydrates 28g | Protein 35g | Fat 36g | Saturated Fat 22g | Sodium 1200mg

Please note that these nutritional values are estimates and may vary depending on specific ingredients used and portion sizes. They are intended as a general guide only.

This lemon rice soup is a comforting, silky bowl of warmth with a bright citrus finish. The texture is creamy without being heavy, thanks to gently cooked rice and a delicate egg-lemon blend. It is simple enough for beginners yet elegant in flavour, making it ideal for both everyday meals and light dinners. The total time is around 35 minutes from start to finish.

Ingredients

For the Soup Base

• 1 litre chicken or vegetable stock
• 120g long-grain rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and black pepper, to taste

For the Lemon Mixture

• 2 large eggs
• Juice of 2 lemons
• Zest of 1 lemon

To Finish

• Fresh parsley or dill, chopped
• Extra lemon wedges, to serve

How to Make Lemon Rice Soup

• Prepare the base: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 5 minutes until soft. Stir in the garlic and cook for another minute until fragrant.
• Add the stock and rice: Pour in the stock and bring to a gentle boil. Add the rice, reduce the heat, and simmer for 15–18 minutes until the rice is tender.
• Mix the lemon base: In a bowl, whisk together the eggs, lemon juice, and zest until smooth and slightly frothy.
• Temper the eggs: Slowly ladle a cup of hot soup into the lemon mixture, whisking constantly. This prevents the eggs from curdling.
• Combine gently: Pour the tempered mixture back into the saucepan. Stir gently over low heat for 2–3 minutes until the soup thickens slightly. Do not boil.
• Finish and serve: Season with salt and pepper, sprinkle with fresh herbs, and serve hot with lemon wedges on the side.

Tips

How do I stop the eggs from curdling?

Always temper the eggs by slowly adding hot soup while whisking. Keep the heat low once combined.

Can I make this soup vegetarian?

Yes, simply use a good-quality vegetable stock instead of chicken stock.

What rice works best?

Long-grain rice keeps the texture light, but you can use basmati or jasmine for extra fragrance.

How do I get a creamier texture?

Add a little extra egg mixture or cook the rice slightly longer so it releases more starch.

Serving Suggestions

• Serve with warm crusty bread
• Pair with a simple green salad
• Add shredded chicken for a heartier meal
• Top with extra fresh herbs for brightness

Storage

At Room Temperature

Best served fresh. Do not leave out for more than 2 hours.

In the Refrigerator

Store in an airtight container for up to 3 days. Reheat gently over low heat without boiling.

Freezing

Not ideal for freezing as the egg mixture may separate, but it can be frozen without the lemon mixture and finished fresh.

Nutrition

• Calories: 220 kcal
• Carbohydrates: 28g
• Protein: 10g
• Fat: 8g
• Saturated Fat: 2g
• Sodium: 680mg

Values are estimates and may vary depending on ingredients used.

FAQs

This James Martin cauliflower soup is a beautifully smooth and comforting dish with a delicate, creamy texture and a subtle nutty flavour. It’s a simple recipe that delivers impressive results, making it perfect for both beginners and confident home cooks. The soup is gently simmered and blended to create a velvety finish, ideal for chilly days. From start to finish, it takes around 40 minutes, making it a quick yet satisfying option.

Ingredients

For the Soup

• 1 large cauliflower (about 800g), cut into florets
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 25g unsalted butter
• 1 tbsp olive oil
• 750ml vegetable or chicken stock
• 100ml double cream
• Salt and freshly ground black pepper

For Garnish (Optional)

• Fresh chives, finely chopped
• Crusty bread or croutons
• Drizzle of cream or olive oil

How to Make James Martin Cauliflower Soup

• Prepare the vegetables: Cut the cauliflower into even-sized florets. Finely chop the onion and crush the garlic so everything cooks evenly.
• Start the base: Heat the butter and olive oil in a large saucepan over medium heat. Add the onion and cook gently for 5–6 minutes until soft but not browned.
• Add garlic and cauliflower: Stir in the garlic and cook for 1 minute, then add the cauliflower florets and mix well to coat in the buttery base.
• Pour in the stock: Add the stock and bring to a gentle simmer. Cover and cook for 15–20 minutes until the cauliflower is tender.
• Blend the soup: Remove from the heat and blend using a hand blender until completely smooth and creamy.
• Add cream and season: Stir in the double cream, then season with salt and pepper to taste. Warm through gently without boiling.
• Serve: Ladle into bowls and finish with your chosen garnish such as chives or a swirl of cream.

Tips

How do I get a perfectly smooth texture?

Blend the soup thoroughly while it’s still warm. A high-powered blender or hand blender will give the best silky finish.

Can I make it thicker?

Use less stock or simmer uncovered for a few extra minutes to reduce the liquid slightly.

How can I boost the flavour?

Roasting the cauliflower before adding it to the soup adds a deeper, slightly nutty flavour.

Can I make it dairy-free?

Yes, simply replace the cream with a dairy-free alternative or leave it out for a lighter version.

Serving Suggestions

• Serve with warm crusty bread
• Top with crispy croutons for texture
• Add a sprinkle of fresh herbs
• Pair with a light sandwich for a complete meal

Storage

At Room Temperature

Do not leave the soup out for more than 2 hours. Allow it to cool before storing.

In the Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the stove, stirring occasionally.

Freezing

Freeze for up to 3 months in suitable containers. Thaw overnight in the fridge and reheat slowly. Add a splash of stock or water if needed.

Nutrition

• Calories: 210 kcal
• Carbohydrates: 14g
• Protein: 5g
• Fat: 15g
• Saturated Fat: 8g
• Sodium: 420mg

These values are approximate and may vary depending on ingredients used.

FAQs

This James Martin Tomato And Basil Soup is a classic, comforting bowl of soup that highlights the natural sweetness of ripe tomatoes and the fresh aroma of basil. It has a smooth, velvety texture with a light richness from olive oil and a gentle savoury depth from slowly cooked vegetables. The recipe is simple and approachable, making it perfect for beginners as well as experienced home cooks. From start to finish, the soup takes around 35 minutes to prepare.

Ingredients

For the Soup

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 carrot, finely diced
• 2 celery sticks, finely diced
• 800g ripe tomatoes, chopped (or good quality tinned tomatoes)
• 500ml vegetable stock
• 1 tbsp tomato purée
• 1 tsp caster sugar
• Salt and freshly ground black pepper

For Finishing

• Small handful fresh basil leaves
• 2 tbsp double cream (optional)
• Extra basil leaves for garnish
• Crusty bread for serving

How to Make James Martin Tomato And Basil Soup

• Prepare the vegetables: Peel and finely chop the onion, carrot and celery. Crush the garlic and roughly chop the tomatoes if using fresh ones.
• Cook the base: Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot and celery and cook gently for 8 to 10 minutes until softened but not coloured.
• Add the garlic and tomatoes: Stir in the crushed garlic and cook for 1 minute. Add the chopped tomatoes and tomato purée, stirring well so everything is evenly combined.
• Simmer the soup: Pour in the vegetable stock and add the caster sugar. Bring to a gentle simmer and cook for about 15 minutes so the vegetables become tender and the flavours develop.
• Blend until smooth: Add the fresh basil leaves, then blend the soup using a stick blender until smooth and silky. Season with salt and freshly ground black pepper.
• Finish and serve: Stir in the double cream if using and warm the soup gently. Ladle into bowls and garnish with extra basil leaves before serving.

Tips

How can I make the soup extra smooth?

Blend the soup thoroughly with a stick blender and pass it through a fine sieve if you prefer an ultra silky texture.

How do I balance the acidity of tomatoes?

If the soup tastes slightly sharp, add a pinch of sugar or a small splash of cream to soften the acidity.

Can I roast the tomatoes first?

Yes. Roasting the tomatoes in the oven with olive oil for 20 minutes before adding them to the soup will deepen the flavour.

Which tomatoes are best for soup?

Ripe plum tomatoes or vine tomatoes work particularly well because they have strong flavour and natural sweetness.

Serving Suggestions

• Serve with warm crusty bread or a buttered baguette
• Pair with a classic grilled cheese sandwich
• Top with extra cream and cracked black pepper
• Add homemade croutons for texture

Storage

Room Temperature

Allow the soup to cool slightly before serving, but do not leave it out for more than 2 hours.

Refrigerator

Store cooled soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove until piping hot.

Freezing

This soup freezes very well. Place cooled soup into freezer containers and freeze for up to 3 months. Defrost overnight in the refrigerator and reheat gently before serving.

Nutrition

• Calories: 160 kcal
• Carbohydrates: 18 g
• Protein: 4 g
• Fat: 8 g
• Saturated Fat: 2 g
• Sodium: 540 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Broccoli And Stilton Soup is a rich, comforting British classic that combines fresh broccoli with the bold, creamy flavour of Stilton cheese. The soup has a smooth, velvety texture with a gentle savoury depth that makes it perfect for a light lunch or starter. It is simple to prepare and uses everyday ingredients, yet the flavour feels wonderfully indulgent. The recipe is beginner friendly and takes around 30 minutes from start to finish.

Ingredients

For the Soup

• 1 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, crushed
• 1 medium potato, peeled and diced
• 1 large head broccoli (about 400g), cut into florets
• 750ml vegetable stock
• 150g Stilton cheese, crumbled
• 100ml double cream
• Salt and freshly ground black pepper

Optional Garnish

• Extra crumbled Stilton
• Freshly ground black pepper
• Crusty bread or croutons

How to Make James Martin Broccoli And Stilton Soup

• Prepare the vegetables: Chop the onion finely, crush the garlic, peel and dice the potato, and cut the broccoli into small florets so they cook evenly.
• Cook the base: Heat the butter and olive oil in a large saucepan over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the garlic and cook for another minute.
• Add the vegetables: Add the diced potato and broccoli florets to the pan. Stir well so the vegetables are coated in the buttery mixture.
• Simmer the soup: Pour in the vegetable stock and bring the mixture to a gentle boil. Reduce the heat and simmer for about 12 to 15 minutes until the broccoli and potato are tender.
• Blend until smooth: Remove the pan from the heat and blend the soup using a hand blender until completely smooth and creamy.
• Add the Stilton: Return the soup to low heat and stir in the crumbled Stilton cheese. Allow it to melt gently into the soup.
• Finish with cream: Stir in the double cream and season with salt and freshly ground black pepper to taste.
• Serve: Ladle the hot soup into bowls and garnish with extra Stilton or freshly cracked black pepper if desired.

Tips

How do you keep broccoli soup bright green?

Do not overcook the broccoli. Simmer just until tender, then blend immediately. This helps maintain the vibrant green colour.

Can I make the soup thicker?

Adding a slightly larger potato will naturally thicken the soup without changing the flavour.

What if the Stilton flavour is too strong?

Reduce the Stilton slightly and add a little extra cream. This softens the bold flavour while keeping the soup creamy.

Can I make this soup smoother?

Blend thoroughly and pass the soup through a sieve for an extra silky texture.

Serving Suggestions

• Serve with warm crusty bread or sourdough
• Add garlic croutons for extra crunch
• Pair with a light green salad
• Drizzle with a little cream before serving

Storage

Room Temperature

The soup can sit at room temperature for up to 2 hours before it should be refrigerated.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.

Freezing

The soup can be frozen for up to 2 months. For best results, freeze before adding cream and stir the cream in after reheating.

Nutrition

• Calories: 290 kcal
• Carbohydrates: 16 g
• Protein: 11 g
• Fat: 20 g
• Saturated Fat: 11 g
• Sodium: 620 mg

Nutrition values are estimates and may vary depending on the ingredients used.

FAQs

This James Martin Carrot and Coriander Soup is a beautifully smooth, comforting bowl of goodness with a gentle sweetness from fresh carrots and a fragrant lift from coriander. The texture is velvety and light, with just enough warmth from subtle seasoning to make it deeply satisfying. It is wonderfully simple to prepare, making it perfect for beginners as well as confident home cooks. From start to finish, the soup takes around 40 minutes, making it ideal for a quick lunch or easy supper.

Ingredients

For the Soup

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, crushed
• 600g carrots, peeled and sliced
• 1 medium potato, peeled and diced
• 1 tsp ground coriander
• 1 litre good-quality vegetable stock
• Salt and freshly ground black pepper, to taste

For Finishing

• Small handful fresh coriander leaves, chopped
• 2 tbsp double cream (optional)
• Extra black pepper, to serve

How to Make James Martin Carrot And Coriander Soup

• Prepare the base: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook gently for 5 minutes until soft but not coloured.
• Add garlic and spice: Stir in the crushed garlic and ground coriander. Cook for 1 minute until fragrant, taking care not to let the garlic brown.
• Add the vegetables: Add the sliced carrots and diced potato to the pan. Stir well so everything is coated in the onion and spice mixture.
• Pour in the stock: Add the vegetable stock and bring to the boil. Reduce the heat, cover with a lid and simmer gently for 20 to 25 minutes until the carrots and potato are completely tender.
• Blend until smooth: Remove the pan from the heat. Blend the soup carefully using a hand blender until completely smooth and velvety. Alternatively, blend in batches using a countertop blender.
• Season and finish: Return the soup to low heat. Season with salt and freshly ground black pepper to taste. Stir in the chopped fresh coriander and a swirl of cream if using.
• Serve: Ladle into warm bowls and finish with extra coriander and black pepper.

Tips

How do I make the soup extra smooth?

Blend thoroughly while the vegetables are still hot, and allow the blender to run for a little longer than you think necessary. Passing the soup through a sieve will give an even silkier texture.

Why does my soup taste bland?

Carrots are naturally sweet, so proper seasoning is essential. Add salt gradually and taste as you go. A small squeeze of lemon juice can also brighten the flavour.

Can I make it spicier?

Yes, add a pinch of chilli flakes or a little fresh grated ginger when cooking the onions for a gentle heat.

Serving Suggestions

• Serve with warm crusty bread or buttered sourdough
• Add homemade croutons for texture
• Pair with a simple cheese toastie
• Finish with a drizzle of extra virgin olive oil

Storage

Room Temperature

Allow the soup to cool slightly, but do not leave it at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob until piping hot, stirring occasionally.

Freezing

This soup freezes beautifully. Cool completely, then freeze in suitable containers for up to 3 months. Defrost overnight in the refrigerator before reheating.

Nutrition

• Calories: 180 kcal
• Carbohydrates: 24g
• Protein: 3g
• Fat: 8g
• Saturated Fat: 2g
• Sodium: 520mg

Nutrition values are estimates and may vary depending on exact ingredients used.

FAQs

This James Martin Celeriac Soup is a beautifully smooth and comforting bowl of warmth, perfect for chilly days or a light starter. The flavour is gently nutty and slightly sweet, with a velvety texture that feels indulgent yet wholesome. It is simple to prepare, making it ideal for beginners, and comes together in around 45 minutes from start to finish. Serve it with crusty bread for an elegant but effortless meal.

Ingredients

For the Soup

• 1 large celeriac (about 800g), peeled and diced
• 1 medium onion, finely chopped
• 1 medium potato, peeled and diced
• 2 cloves garlic, crushed
• 1 litre vegetable stock, hot
• 150ml double cream
• 2 tbsp olive oil
• 25g unsalted butter
• Salt and freshly ground black pepper, to taste

For Garnish (Optional)

• 2 tbsp chopped fresh parsley or chives
• Extra drizzle of cream
• Freshly ground black pepper

How to Make James Martin Celeriac Soup​

• Prepare the hob and ingredients: Place a large saucepan over medium heat. Peel and dice the celeriac and potato into even cubes so they cook evenly.
• Sauté the base: Add the olive oil and butter to the pan. Once melted, stir in the chopped onion and cook gently for 5 minutes until soft but not coloured. Add the garlic and cook for a further minute.
• Add the vegetables: Tip in the diced celeriac and potato. Stir well so everything is coated in the buttery onions.
• Simmer gently: Pour over the hot vegetable stock. Bring to a gentle boil, then reduce the heat and simmer for 20 to 25 minutes until the vegetables are completely tender.
• Blend until smooth: Remove from the heat and blend carefully with a hand blender until silky smooth. If using a jug blender, allow the soup to cool slightly before blending in batches.
• Add cream and season: Stir in the double cream and season generously with salt and freshly ground black pepper. Warm through gently for 2 to 3 minutes without boiling.
• Serve: Ladle into warm bowls and finish with a swirl of cream and a sprinkle of fresh herbs if desired.

Tips for the Best Celeriac Soup

How do I get an extra smooth texture?

Blend the soup thoroughly and pass it through a fine sieve if you want a restaurant-style finish. A small knob of butter blended in at the end also adds gloss.

Can I make it lighter?

Yes, replace the double cream with single cream or a splash of milk. The soup will still be creamy thanks to the potato.

What if my soup is too thick?

Add a little extra hot stock or boiling water and stir until you reach your preferred consistency.

How do I boost the flavour?

A pinch of freshly grated nutmeg or a squeeze of lemon juice at the end will brighten the flavour beautifully.

Serving Suggestions

• Serve with warm crusty sourdough bread.
• Add crispy bacon lardons for a heartier bowl.
• Pair with a simple green salad for a light lunch.
• Top with toasted hazelnuts for added crunch.

Storage

At Room Temperature

Do not leave the soup out for more than 2 hours. Allow it to cool before refrigerating.

In the Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob, stirring occasionally.

Freezing

Freeze without the cream for best results. Store in freezer-safe containers for up to 3 months. Defrost overnight in the fridge and stir in fresh cream when reheating.

Nutrition

• Calories: 280 kcal
• Carbohydrates: 22g
• Protein: 4g
• Fat: 20g
• Saturated Fat: 10g
• Sodium: 620mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

This James Martin Minestrone Soup is a hearty Italian-style vegetable soup with a rich tomato base, tender vegetables, and comforting pasta. The texture is thick but spoonable, packed with flavour from slow-simmered vegetables and herbs. It is an easy, one-pot recipe that suits confident beginners and experienced cooks alike. From start to finish, it takes about 45 minutes, making it perfect for a nourishing midweek meal.

Ingredients

For the soup base

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 2 garlic cloves, crushed

For the vegetables and beans

• 1 courgette, diced
• 1 potato, peeled and diced
• 400g chopped tomatoes
• 1 tbsp tomato purée
• 1 litre vegetable stock
• 400g tin cannellini beans, drained and rinsed

For finishing

• 75g small pasta shapes, such as ditalini or small shells
• 1 tsp dried oregano
• Salt and black pepper, to taste
• Fresh parsley or basil, finely chopped
• Parmesan cheese, grated, to serve

How to Make James Martin Minestrone Soup

• Prepare the base: Heat the olive oil in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook gently for 8 to 10 minutes until softened but not browned.
• Add the garlic: Stir in the crushed garlic and cook for 1 minute until fragrant, taking care not to let it burn.
• Add vegetables and tomatoes: Tip in the courgette, potato, chopped tomatoes, and tomato purée. Stir well so everything is evenly coated.
• Simmer the soup: Pour in the vegetable stock and add the dried oregano. Bring to a gentle boil, then reduce to a simmer. Cook for 20 minutes until the vegetables are tender.
• Add beans and pasta: Stir in the cannellini beans and pasta. Simmer for a further 8 to 10 minutes, or until the pasta is just cooked.
• Season and finish: Season with salt and black pepper to taste. Stir through fresh herbs just before serving.

Tips

Why is my minestrone too thick?

Minestrone thickens as it stands because of the pasta. Add a splash of hot stock or water to loosen it before serving.

How do I boost the flavour?

Let the soup simmer gently rather than boiling hard. This helps the vegetables release their natural sweetness.

Can I make it vegetarian or vegan?

This recipe is already vegetarian. To keep it vegan, simply leave out the Parmesan or use a plant-based alternative.

Serving Suggestions

• Serve with crusty bread or garlic bread
• Top with freshly grated Parmesan
• Add a drizzle of good olive oil before serving

Storage

Room temperature

Allow the soup to cool, then transfer to the fridge within 2 hours. Do not leave at room temperature for longer.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob, adding extra stock if needed.

Freezing

Freeze without the pasta for best results, for up to 3 months. Add freshly cooked pasta when reheating.

Nutrition

• Calories: 280 kcal
• Carbohydrates: 38 g
• Protein: 11 g
• Fat: 8 g
• Saturated fat: 1.5 g
• Sodium: 620 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

This comforting parsnip soup is smooth, gently spiced, and full of natural sweetness from roasted parsnips. Inspired by classic British cooking, it is simple to prepare yet tastes wonderfully luxurious. The texture is velvety without being heavy, making it perfect for lunch or a light supper. It is an easy recipe, ideal for beginners, and can be ready in just under an hour from start to finish.

Ingredients

For the soup

• 600g parsnips, peeled and chopped
• 1 medium onion, finely sliced
• 2 cloves garlic, crushed
• 30g unsalted butter
• 1 tbsp olive oil
• 1 litre vegetable stock
• 150ml double cream
• Salt and freshly ground black pepper, to taste

To finish

• A little extra double cream, for swirling
• Freshly ground black pepper
• Chopped chives or parsley, optional

How to Make James Martin Parsnip Soup

• Prepare the vegetables: Peel the parsnips and cut them into even chunks so they cook at the same rate. Slice the onion finely and set everything aside ready to use.
• Soften the onion: Melt the butter with the olive oil in a large saucepan over a medium heat. Add the onion and cook gently for 8 to 10 minutes, stirring occasionally, until soft and translucent but not coloured.
• Add parsnips and garlic: Stir in the garlic and chopped parsnips, then cook for 2 minutes to release their flavour. Season lightly with salt and pepper.
• Simmer the soup: Pour in the vegetable stock and bring to a gentle boil. Reduce the heat, cover, and simmer for about 20 minutes, or until the parsnips are completely tender.
• Blend until smooth: Remove the pan from the heat and blend the soup using a stick blender until smooth and creamy. Alternatively, blend in batches using a jug blender.
• Finish with cream: Stir in the double cream and gently reheat the soup. Taste and adjust the seasoning if needed before serving.

Tips for the Best Parsnip Soup

How do I avoid a bland soup?

Season lightly at each stage of cooking rather than all at once. A pinch of salt while softening the onions makes a noticeable difference.

Can I make the soup thicker?

For a thicker texture, reduce the stock by 100 to 150ml. You can always add a splash more later if needed.

What if the soup tastes too sweet?

A little extra black pepper or a squeeze of lemon juice will balance the sweetness of the parsnips beautifully.

Serving Suggestions

• Serve with warm crusty bread or buttered rolls.
• Add a swirl of cream and cracked black pepper on top.
• Pair with a simple cheese toastie for a hearty lunch.

Storage

Room temperature

Allow the soup to cool completely, then do not leave it out for more than 2 hours.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the hob, stirring occasionally.

Freezing

This soup freezes well. Cool completely, freeze in portions for up to 3 months, and defrost overnight in the fridge before reheating.

Nutrition

• Calories: 260 kcal
• Carbohydrates: 18g
• Protein: 4g
• Fat: 20g
• Saturated fat: 12g
• Sodium: 520mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs