Latest news with #soup
Times
14-06-2025
- Health
- Times
Three easy summer soup recipes
A s the Spanish know, a chilled soup can be the most refreshing of starters or light summer lunches on a hot day. And the easiest too — all the work is done in advance so you literally have only to decant it from the fridge. There's an obvious flaw for the British cook, though: how do we know, if planning a menu more than a day or two in advance, if the sun is going to behave? It's all very well banking on the weather in the Mediterranean, but here we need a plan B up our sleeves. So here is my answer: three delicious soups that are as good hot as they are cold. If you choose to serve them hot, simply reheat them gently but don't let them boil or they will lose their vibrancy. • Read more recipes from our food experts I love the vibrant colour of this soup; it makes me happy just looking at it. Beetroot is rich in antioxidants and high in nitrates — one of the best vegetables you can eat. Buy it fresh (not precooked) as the taste is so much better. Serves 4 • 400g beetroot, boiled and skin removed • 1 tbsp olive oil• 2 celery stalks, finely chopped • 1 shallot, diced • Sea salt and black pepper • 1 litre vegetable stock • Juice of 1 lemon • 1 tbsp sherry vinegar • 1 tbsp crème fraîche • 50g hazelnuts, roasted and roughly chopped 1. Chop the boiled beetroot into cubes. Place a saucepan over a medium heat and add 1 tablespoon olive oil. Stir in the celery, shallot and beetroot. Season with salt and pepper. Cover and sweat for 10 min. 2. Pour the stock and lemon juice into the saucepan. Stir and cook until all the vegetables are soft. Blend the soup in a food processor until smooth. Stir in the sherry vinegar to taste. 3. Serve hot or cold with a swirl of crème fraîche and a sprinkling of hazelnuts on top. • Clodagh McKenna's healthy recipes for flavoursome midweek meals AARON GRAUBART FOR THE SUNDAY TIMES MAGAZINE. FOOD STYLIST: TONI MUSGRAVE. PROP STYLIST: LUIS PERAL This is my take on a classic gazpacho. If I'm serving it cold, I'll garnish it with extra diced cucumber and spring onion. Hot, I might add a swirl of crème fraîche and chopped tarragon. If you want to make this more substantial, add some crispy croutons and scatter over some grated parmesan. Serves 6 • 1kg very ripe tomatoes, diced• 100g slightly stale crusty white or sourdough bread • 2 red peppers, deseeded and diced• 1 cucumber, diced• 3 garlic cloves, crushed• 2 spring onions, chopped • 2 tbsp sherry vinegar• 200ml extra virgin olive oil• Sea salt and black pepper • 2 tbsp crème fraîche mixed with 1 tbsp fresh tarragon (optional) 1. Put the tomatoes, bread, peppers, cucumber, garlic, spring onions, sherry vinegar and olive oil in a food processor. Season with salt and pepper and blend until smooth. 2. If using, add a swirl of crème fraîche and tarragon. • Clodagh McKenna's asparagus recipes for spring starters and suppers AARON GRAUBART FOR THE SUNDAY TIMES MAGAZINE. FOOD STYLIST: TONI MUSGRAVE. PROP STYLIST: LUIS PERAL Frozen peas are brilliant. I'd always recommend them over peas in the pod, which lose sweetness quickly. A delicious vegetarian alternative to the pancetta is cubes of halloumi roasted and tossed in honey. Serves 6 • 50g butter • 2 onions, peeled and chopped • 2 potatoes, peeled and chopped • 3 garlic cloves, crushed • Sea salt and black pepper • 1 litre hot vegetable stock • 1kg frozen peas • 2 tbsp fresh mint • 100ml double cream • 80g smoked pancetta • Olive oil 1. Put the butter in a saucepan over a medium heat. Once it has melted stir in the onions, potatoes and garlic. Season and stir. Reduce the heat to low and cover with a lid. Give it a stir every couple of minutes and check to make sure that the vegetables aren't sticking to the bottom of the pan. Leave to cook for 5 min. 2. Pour in the hot stock and allow to cook uncovered for about 15 min. Pour in the frozen peas and cook for 3 min. Add the mint and cream and cook for another minute. 3. Blend the soup in a food processor and taste for seasoning. 4. Cook the pancetta in a frying pan with 1 tablespoon of olive oil until crisp, then transfer to a plate lined with kitchen roll to drain off the excess oil. 5. Serve the soup hot or cold, with a sprinkling of the crispy lardons on top. • Clodagh McKenna's easy Med-inspired summer recipes
ABC News
07-06-2025
- Health
- ABC News
Make this simple and nourishing chicken and vegetable soup your go-to
Chicken and vegetable soup, the way my family likes it. I start with a basic broth, which I ladle over slow-cooked onions and chunky root vegetables, plus peas and shredded chicken. It's simple cooking, and wholly nourishing. Most weeks I'll keep a pot of this soup in my fridge — a saving grace on busy nights packed with after-school activities. I also find myself fancying a bowl for breakfast after a rough night's sleep (or lack-thereof) with my baby. Sometimes I top the soup with parsley, other times I'll add extra ginger — say, if someone in our family has a cold. You can indeed play around with the ingredients (different vegetables or herbs such as bay leaf, perhaps), but I rarely do. This is just the way we like it.
Irish Times
07-06-2025
- General
- Irish Times
Gazpacho with black olive, basil and feta
Serves : 2 Course : Lunch, Dinner Prep Time : 1 hr Ingredients 500g cherry vine tomatoes 2 cloves garlic Sea salt and black pepper 60g leftover bread, crust removed, torn into small pieces About 200ml vegetable stock, cooled 5tbs good quality olive oil Juice of half a lemon 1tsp sugar ½tsp tabasco For the topping: 1tbs good quality olive oil 50g pitted black olives, chopped Handful picked basil leaves 30g feta cheese, crumbled Preheat the oven to 140 degrees. Slice the cherry tomatoes in half and place on a lined oven tray along with the garlic cloves. Season with salt and pepper and roast in the oven for one hour at 140 degrees. Remove from the oven and allow to cool. Place the cherry tomatoes, garlic, bread, vegetable stock, olive oil, lemon juice, sugar and Tabasco into a blender and blend until smooth. You can add more stock if needed until it reaches the desired consistency. Cover and place in the fridge for two hours before serving but it can be left in the fridge overnight. To serve, spoon into bowls. Top with some more olive oil, black olives, basil leaves and some crumbled feta.
CTV News
05-06-2025
- General
- CTV News
Seniors' Week in Lethbridge celebrated with soup competition
In celebration of Seniors' Week, a friendly competition took place at Lethbridge's Blue Sky Lodge on Thursday to see who could craft the best bowl of soup. Soup was on in Lethbridge on Thursday morning, but in the end… there could only be one. A friendly competition took place at Blue Sky Lodge to see who could create the best batch of soup. In celebration of Seniors' Week, the Green Acres Foundation hosted this battle of the bowls. Residents from all nine of Green Acres' seniors communities, with help from the culinary team, crafted different soups to showcase. A panel of judges including Lethbridge Mayor Blaine Hyggen spent the lunch hour on Thursday tasting each soup before awarding the title to one of the communities. Once ladles were down, Blue Sky Lodge was crowned the winner, with its 'fiery tomato soup with cheesy garlic bread croutons.' It was about more than just the souped-up menu, however… 'Seniors are the ones who built this province. They're the ones who came here, worked hard and made it easier for the coming generations—the generations after them,' said Dawna Coslovi, Green Acres CEO. 'I think it's just fitting that we should be honouring seniors every day, but it's just fitting that the province has recognized this one week that we can all honour seniors and thank them for their contributions.' The winning soup will be featured on the fall menu at all Green Acres communities.
Daily Mail
03-06-2025
- Business
- Daily Mail
Campbell's posts bumper sales amid economic uncertainty
Shoppers are buying more soup. That might be a bad sign for the economy. Campbell's — the company behind its namesake soups, as well as brands like Pepperidge Farm and V8 juices — just posted a profit of $66 million. The food maker's CEO, Mick Beekhuizen, said customers have been snapping up low-cost meal soups from grocery stores. The company reported 15 percent sales growth in its meals and beverages division. 'Consumers are cooking at home at the highest levels since early 2020,' he said while reporting the company's earnings. Still, Campbell's noted that customers have been pulling back on snack purchases as shoppers cut discretionary spending. It saw an 8 percent sales decline for its snack brands. Executives reiterated their full-year forecast, saying they expect sales to grow by around 6 percent by the end of 2025. That's down from the company's previous projection of 9 to 11 percent growth. The company's meal growth and snack decline reflect how many Americans are responding to slumping consumer sentiment reports and higher costs in grocery stores. American shoppers are worried about inflation . Monthly inflation rates have cooled to just above the Federal Reserve's target of 2 percent, after peaking at over 9 percent in 2022. But elevated food prices haven't come down: many of those increases are now baked into the cost of everyday goods. Now, shoppers are contending with President Donald Trump's tariffs, which threaten to push food prices even higher. Dozens of food providers — including mid-tier restaurant chains, grocery stores, and budget brands — say their customers are spending less and opting for cheaper options. Casual dining restaurants have been hit particularly hard. These establishments, which rely on discretionary spending from middle-income Americans, are reporting slower traffic and reduced spending. At the same time, they're facing rising costs for the ingredients they use. Bloomin' Brands, the owner of Outback Steakhouse, posted an 8.3 percent sales decline in April. McDonald's also posted a 3.6 percent sales decline . The toxic mix of slowing sales and higher costs has spelled doom for hundreds of restaurant locations and some of America's most recognizable brands. In the past year and change, several iconic brands have filed for bankruptcy, including TGI Fridays, Red Lobster, Hooters, Bertucci's, and On The Border. The wave of closures highlights a broader reality: more Americans are trading nights out for meals at home — and not by choice. That belt-tightening is being echoed by low-cost retailers like Dollar General, which cater to budget-conscious consumers. Executives there are also seeing signs that financial stress is reshaping how people shop.
