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Category: Soups

Mushroom Congee with Chili Oil

Serves 4, 1 hour 30 minutes Ingredients For the Chili oil 1 cup vegetable oil 4 tbsp sichuan chili flakes 2 tbsp toasted white sesame seeds 1 clove garlic, peeled 2 star anise 1 bay leaf For the Congee Olive oil 1 whole garlic clove, peeled 1 tbs grated ginger 1 cups Brown rice 8 &hellip; <a href="https://served.mt/mushroom-congee-chili-oil/">Continued</a>

Julia Ripard

Red Pepper Harissa Soup

Serves 2 Ingredients 3-4 large red peppers 3 plum tomatoes 2 large red onions 2 tbsp olive oil 2 cloves garlic 1 tsp sweet paprika 2 tsp cumin 1 tbsp harissa or more if you like it spicy 2 cups chicken stock Salt and pepper Handful fresh basil, fresh coriander and olive oil to make &hellip; <a href="https://served.mt/red-pepper-harissa-soup/">Continued</a>

Sam Farrugia

Braised Rabbit in ‘Imbuljuta’ and Miso Sauce

Serves 4 Ingredients 1 tbsp butter; 2 tbsp olive oil; 80g chorizo, diced; Pieces from 1 whole rabbit, or 8 rabbit legs; 1 tsp chili flakes; 250g dried peeled chestnuts; 500ml chicken stock; 100g sugar; 60g cocoa powder; 1 stick cinnamon; ¼ tsp each of cinnamon, nutmeg and cloves; 4 whole cloves; Rind of 1 &hellip; <a href="https://served.mt/braised-rabbit-imbuljuta-miso-sauce/">Continued</a>

Yakof Debono

Beetroot Soup

Serves 2 Prep time 1 hour and 20 minutes Ingredients For Beetroot 2 1/2 cups beetroot 3 tbsp olive oil 1/8 tsp sea salt 1/8 tsp black pepper For Soup 3 tbsp butter 4 tbsp white onion 3/4 cup carrots 1 cup tomatoes 1/2 tsp salt 1/4 tsp black pepper 1/2 tsp cayenne pepper 1/2 &hellip; <a href="https://served.mt/beetroot-soup/">Continued</a>

Chef Faisal

Broccoli and Stilton Soup

Serves 4 Prep time 45 mins Ingredients 1 onion, roughly chopped  1 stick of celery, roughly chopped  2 small potatoes, cubed  1 tbsp brown rice miso paste 1 medium sized head of broccoli, broken into small chunks  600ml fresh chicken or vegetable stock 200ml Schardinger Buttermilk 2 tbs stilton + extra for the bowls  Salt &hellip; <a href="https://served.mt/broccoli-stilton-soup/">Continued</a>

Julia Ripard

Pumpkin and Orange Soup

Serves 2 Prep time 30 minutes Ingredients 5 Tbsp Extra Virgin Olive Oil 2 Tsp Turmeric 2 Tsp Smoked Paprika 2 Tsp Sea Salt ½ Tsp Black Pepper 2 Garlic Cloves ½ Tsp Chilli 500gr. Pumpkin 250ml Water 1 Orange 2 Tbsp Pumpkin Seeds 1 Can Coconut Milk 2 Sprigs Parsley Method Peel and chop &hellip; <a href="https://served.mt/pumpkin-orange-soup/">Continued</a>

Gabriella De Gaetano

Wild Camping in Kazbegi Caucasus – A Georgian Feast

Kieran Creevey and Lisa Paarvio become immersed in the icy landscape of Georgia but are sustained by the warmth of the people who inspire them to cook dishes that speak of an immoveable resilience and timeless comfort. The Lada Niva’s engine whines in protest as the rev counter approaches the redline. Tyres squirm for grip &hellip; <a href="https://served.mt/wild-camping-in-kazbegi-caucasus-a-georgian-feast/">Continued</a>

Creevy

Winter Soup Ideas

The winter season is coming to an end, but are the soup days gone? We rounded up some of our winter favourites, some can also be turned into a cold soup Gazpacho for the warmer days. What’s your go-to comforting winter warming soup? Have a go at some new recipes from Served’s home cooks and &hellip; <a href="https://served.mt/winter-soup-ideas/">Continued</a>

Hannah Cremona

Chorizo & Lentil Soup

Serves 8 Prep time 40 minutes Chef Tip: This soup can be enjoyed warm served with chopped chorizo, but it also goes down nicely when served cold as a gazpacho without the chorizo in the summer months. Ingredients 1 red onion, finely chopped 2 carrots, peeled and chopped 3 cloves garlic, diced 2 tbsp olive &hellip; <a href="https://served.mt/chorizo-lentil-soup/">Continued</a>

David

Roast Beetroot Soup

Serves 4 Prep time 60 minutes Chef Tip: If you’re feeling lazy, pre-cooked beetroot works as well – but nothing beats the flavours of a freshly roasted beet. You can also bring out the flavours of this soup by substituting chicken broth for vegetable stock. Ingredients 500g beets 2 tbsp vegetable oil, divided 1 red &hellip; <a href="https://served.mt/roast-beetroot-soup/">Continued</a>

David

Creamy Cheddar Chowder

Serves 4 Prep time 40 minutes Chef Brief: There’s nothing better than cheddar chowder for a winter warmer. This hearty soup is perfect as a starter shared amongst friends – or it makes a hearty meal when eaten alone. Ingredients ¼ cup butter 1 onion, chopped ¼ cup all-purpose flour 3 cups chicken broth 3 &hellip; <a href="https://served.mt/creamy-cheddar-chowder/">Continued</a>

David

Vegan Mulligatawny Soup

Serves 4 Prep time 30 minutes A great soup that literally translated means “pepper water.” You can make it a hearty lunch by increasing the amount of rice in the bowl. Ingredients 30ml vegetable oil 1 onion, diced ½ leek, diced 4 garlic cloves, finely chopped 2 carrots, diced ½ celeriac, diced 1 stick celery, &hellip; <a href="https://served.mt/vegan-soup-3/">Continued</a>

Stefan Hogan

Asparagus & Almond Soup

Serves 4 Prep time 50 minutes This soup is just as good hot as it is cold – if serving cold a spoonful of Greek yoghurt will add a nice refreshing contrast. Ingredients 35ml vegetable oil 150g flaked almonds, lightly toasted 1 white onion, diced ½ leek, diced 1 celery stick, diced 1 spring onion, &hellip; <a href="https://served.mt/asparagus-almond-soup/">Continued</a>

Stefan Hogan

Moroccan Fish Tagine

Serves 4 Prep time 60 minutes/ Cooking time 20-25 minutes Ingredients ¼ cup fresh flat-leaf parsley 2tbsp minced fresh cilantro ½ cup olive oil 2tsp sweet Hungarian paprika 8 threads Spanish saffron, crushed 1tsp ground ginger 1 lemon 4 fish fillets (I used Perch) 1 can of tomatoes 2 large garlic cloves, pressed 1tsp ground &hellip; <a href="https://served.mt/moroccan-fish-tagine/">Continued</a>

Charlene Bugeja

Coq Au Vin

Serves 4 Prep time 45 minutes/ Cooking time 30 minutes While Coq au Vin (or chicken in wine) might sound fancy, it is really just a simple French chicken stew that anyone can master. Don&#8217;t be intimidated; this recipe is very easy to follow. Ingredients 1 whole chicken cut up in 10 pieces 3/4 bottle &hellip; <a href="https://served.mt/coq-au-vin/">Continued</a>

Charlene Bugeja

Asian Mushroom and Soba Noodle Soup

Serves 4 Prep time 25 minutes Tip: Adding the soaking liquid of the shiitake mushroom really enhances the umami of this broth needed to balance out the contrasting flavours. It also adds a meaty richness to the vegetable broth. Ingredients 4 dried shiitake mushrooms soaked 150g soba noodles 2 tbsp vegetable oil 2 carrots, peeled &hellip; <a href="https://served.mt/asian-mushroom/">Continued</a>

Julia Ripard

Vegetable Stock

Produces 3.5 litres Prep time 80 minutes Tip: ZERO-WASTE ALERT. Collect all your unwanted vegetable ends, peel in a zip-lock bag and store in your fridge or freezer until you&#8217;ve collected a desirable amount. Then add straight to the pot with the remaining stock ingredients. Wash everything before adding to your zip lock bag. Vegetable &hellip; <a href="https://served.mt/vegetable-stock-3/">Continued</a>

Julia Ripard

Cauliflower and Cashew Cream Soup

Serves 6 Prep time 60 minutes The key to creating a soup with a pronounced depth is using a French technique called à l&#8217;étouffée that involves simmering vegetables in a covered pot over low heat so that they steam in their own liquid. Ingredients ½ cup olive oil 2 onions, thinly sliced 2 garlic, cloves thinly &hellip; <a href="https://served.mt/template-2/">Continued</a>

Julia Ripard

Roast red pepper and lentil soup

Serves 4 Prep time 40 mins Ingredients 1 tbsp. olive oil 1 small red onion diced salt and pepper to taste 1 tsp. curry powder 1 tsp. cumin powder 1 and ½ cups vegetable stock ½ cup rinsed red lentils 3 red peppers 1 can coconut milk 1 tsp. honey Greek yoghurt (for topping) Chopped &hellip; <a href="https://served.mt/roast-red-pepper-and-lentil-soup/">Continued</a>

Sam Farrugia

Imbuljata

&#8220;Get into the festive mood by roasting your own chestnuts and fillingthe kitchen with that warm smell, then use them in turkey stuffing cakes and crumbles, or just eat them hot from the oven. Whatever you decide to do with them, save some for this ‘Imbuljuta’ recipe. Traditionally served after Midnight Mass or on New &hellip; <a href="https://served.mt/imbuljata/">Continued</a>

servedmagazine

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