Three delicious soup recipes to try this week

Three delicious soup recipes to try this week


Posted 17th Jan 2018 by Peter Byrne

The cold, dark winter evenings are the ideal time to make some soup!

Theo Michael's new book, Microwave Mug Soups, is full of 50 delicious recipes from around the world, which take only minutes to make and will leave you with barely any washing up to do too!

We've picked three of our favourite recipes from Theo's book for you to try:

Avgolemoni - Greek Chicken Soup (Serves 1)

Struggling with winter coughs and colds?

Why not make this super-easy and quick winter warmer from Theo Michaels this weekend…?

"My mum might not speak to me again after reading this microwave recipe! Avgolemoni is a staple of Cypriot cooking; a deliciously warming and zesty chicken soup with the addition of lemon and an egg giving the soup a rich creaminess," says Theo Michaels, Masterchef semi-finalist, cookbook author and regular guest chef on ITV’s This Morning.

You will need

80g/3oz chicken breast, diced roughly into 1cm/ 1⁄2in cubes
185ml/6 1⁄2fl oz/generous 3⁄4 cup stock
15ml/1 tbsp lemon juice
7.5ml/1 1⁄2 tsp cornflour/cornstarch
1 egg
Seasoning (heavy on the black pepper)

300ml/1⁄2 pint mug

Directions

1 Add the diced chicken breast and stock to a mug or bowl and microwave uncovered for 1 1⁄2 minutes (or until the chicken is cooked). 

2 In a separate mug add the lemon juice and cornflour and stir until fully combined, then pour the cornflour mixture into the mug with the cooked chicken and stock and stir. 

3 Using the mug that had the cornflour mixture in, crack an egg and whisk, then pour half the egg mixture into the soup and gently stir twice.

4 Microwave uncovered for 30 seconds, and season.

Chef's notes

- You can save the leftover egg mixture to use the next day (covered in the refrigerator) or make another mug soup for your friend!

- The final soup will almost look like an egg drop soup with little slithers of egg running through it; taste for more lemon or black pepper.

- If you want to make this a heartier soup you can add some cooked rice or pasta to it at the start. 

Crushed Pea Soup with Feta (serves: 1)

This isn’t a smooth pea purée; this is a chunky pea soup that tastes fresh and vibrant, with something to chew on! A marriage of flavours that work so well together – sometimes I can’t resist adding a few chilli flakes at the end for a little kick.

You will need:

1⁄2 clove garlic, diced
1⁄2 spring onion/scallion, sliced
7.5ml/11⁄2 tsp olive oil
75g/21⁄2oz frozen peas
185ml/6fl oz/3⁄4 cup stock
7.5ml/11⁄2 tsp cornflour/cornstarch
3 chopped fresh mint leaves
15g/1⁄2oz feta cheese, crumbled
Seasoning

300ml/1⁄2 pint mug

Directions

1 Add the garlic, spring onion, olive oil and seasoning to your mug and microwave uncovered for 1 minute.

2 Add the frozen peas and 60ml/4 tbsp of the stock and microwave, covered, for 5 minutes.

3 Mash the peas as much as you can with the back of a fork, it won’t mash too much but that’s OK as this is meant to be a chunky soup. Add the cornflour and the remaining stock and microwave uncovered for 90 seconds.

4 Finally stir through the chopped mint and feta, saving a little of both to garnish.

Chef's notes

- Try adding a few chilli flakes for some extra zing!

Black Bean and Thyme Soup (serves 1)

This dark seductive soup is utterly delicious and transforms a few humble ingredients into a soup to savour. I have used some smoked bacon at the start of the recipe but you can easily omit it for a vegetarian version.

You will need

15g/1⁄2oz smoked streaky/ fatty bacon, finely diced
1 spring onion/scallion, sliced
1⁄2 clove garlic, chopped
7.5ml/1 1⁄2 tsp olive oil
1.5ml/1⁄4 tsp smoked paprika, plus extra to garnish
5ml/1 tsp tomato purée
3 fresh thyme sprigs, plus extra to garnish
5ml/1 tsp cornflour/cornstarch
120g/4 1⁄4oz canned black beans
120ml/4fl oz/1⁄2 cup stock
Seasoning

300ml/1⁄2 pint mug

Directions

1 Add the bacon, spring onion, garlic, olive oil, smoked paprika, tomato purée and seasoning to a mug, mix thoroughly and microwave uncovered for 2 minutes.

2 Add the thyme, cornflour and black beans and stir thoroughly, using the back of a spoon to help mash most of the beans (this helps thicken the soup).

3 Add the stock and microwave for 1 1⁄2 minutes.

4 Garnish with a sprig of thyme and an extra pinch of smoked paprika.

Chef's notes

- Add a small dollop of yogurt on top of the cooked soup to melt through, if you prefer a creamier soup.

- Replace the bacon with diced carrots for a vegetarian version.

Recipes taken from Theo Michaels’ latest cookbook, Microwave Mug Soups, published by Lorenz Books, £10, November 2017, available online and in all good bookshops.





soup


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