Bowlfuls of HAPPINESS
Woman's Weekly|January 30, 2024
Nourishing and warming soups
JESS MEYER
Bowlfuls of HAPPINESS

Tomato, pepper and basil soup

Is there anything more inviting than a warm mug of tomato soup? Topped with crisp croutons and basil leaves, it's irresistible.

SERVES 4 PREP 10 mins COOK 30 mins

1 Heat the oven to 180C Fan/Gas 6. In a roasting tin, toss the peppers, onions and garlic with the oil. Roast for 30 mins until charring.

2 the stock, passata, sun-dried tomato paste and sugar. Whizz until smooth. Season, then heat through.

3 For the croutons, heat the oven to 180C Fan/Gas 6. Tear the bread into bite-size chunks and toss with the oil. Spread over a lined baking tray and sprinkle over the Parmesan. Season with salt and pepper and bake for 15 mins until golden and crisp.

4 Serve the soup topped with croutons, a drizzle of olive oil, basil leaves and a pinch of chilli flakes, if liked.

COOK'S TIP Making croutons is a fab way to use up stale bread. They should keep well in a tin for a week.

PER SERVING 294 cals, 13g fat, 4g sat fat, 31g carbs

Butternut and white bean soup with crispy Parma ham

A velvety soup that's made extra special with the addition of crispy Parma ham and a generous grating of Parmesan.

SERVES 4 PREP 15 mins COOK 30 mins

1 Heat the oil and butter in a large saucepan (one with a lid) and cook the onion, carrot, celery and butternut squash for 10 mins, until the onion is softened and golden.

2 Add the wine and simmer vigorously for 2 mins, then pour in the stock, cover and simmer for 15 mins. Add the beans and simmer for a further 15 mins, until the vegetables are very tender.

هذه القصة مأخوذة من طبعة January 30, 2024 من Woman's Weekly.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

هذه القصة مأخوذة من طبعة January 30, 2024 من Woman's Weekly.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.