Recipe of the month: Easy to make soups by Chef Anton Korolenko

During February, we’re holding ‘Bites on a Budget’ – a four-week pilot cookery course in Chichester.

Chef Anton Korolenko, Head Chef at Waterhaven Place Care Home has put together two delicious, healthy, easy-to-make, affordable soup recipes which participants prepared during our first session. Check out the recipes below!

You can find out more about Bites on a Budget here.

Chickpea and Potato Soup

Ingredients:

• 1 tin of chickpeas (reserve the aquafaba for the soup or use it to make vegan meringue later)
• 1 tin of peeled potatoes or 2 medium-sized fresh potatoes (peeled and diced for quicker cooking)
• 1 medium-sized onion, finely chopped
• 4 cloves of garlic, sliced or crushed
• 2 teaspoons of paprika
• 2 teaspoons of ground cumin
• 1 sprig of thyme (or a pinch of dried thyme, if available)
• Salt and pepper to taste
• Optional: Fresh chilli, chilli flakes, or chilli powder
• 1 vegetable or chicken stock cube (optional)
• 1 tablespoon of sour cream or plain yoghurt, to serve
• 2 tablespoons of sunflower or vegetable oil

Method:

1. Heat a cooking pot over medium heat, add the oil, and sauté the onions on low heat for 5 minutes, stirring occasionally until softened. Add the garlic and cook for another 3 minutes. Stir in the cumin and cook for 30 seconds to release its aroma.
2. Add the chickpeas, potatoes, thyme, paprika, chilli (if using), and 500ml of water or stock. Bring to the boil, then reduce the heat and simmer for 15–20 minutes until the potatoes are tender. If using tinned potatoes, simmer for 10 minutes to develop the flavours.
3. Season with salt and pepper. Remove from the heat and blend using a stick blender until smooth.
4. Serve in a bowl with a dollop of sour cream or yoghurt. Sprinkle with chilli flakes for extra heat, if desired. Enjoy!

Vegetable and Bean Soup

Ingredients:

• 1 tin of white beans
• 1 tin of mixed vegetables or 1 carrot, 1 celery stick, and ½ a swede (diced)
• 1 medium-sized onion, diced
• 4 garlic cloves, sliced
• Green cabbage, kale, Savoy cabbage, cavolo nero, or spring greens (finely sliced)
• Green beans or runner beans (sliced)
• 1 tin of chopped tomatoes
• 1 vegetable or chicken stock cube (optional)
• 2 tablespoons of cooking oil
• Salt and pepper to taste
• 1 teaspoon of dried mixed herbs

Method:

1. Heat a cooking pot over medium heat, add the oil, and sauté the onions and garlic for 3 minutes. Add the carrot, celery, and swede, and cook for another 3 minutes.
2. Pour in the chopped tomatoes and 500ml of stock, then add the dried herbs. Bring to the boil.
3. Reduce the heat and simmer for 15 minutes. Add the white beans, cabbage, green beans, and seasoning, and cook for a further 5 minutes.
4. Serve hot in a bowl. Enjoy!

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