Soups are a British lunchtime staple, but you can only have so much carrot and coriander soup, can't you?
If you want to liven up your lunches, or even cook up a warming bowl of broth for your next dinner, then keep reading, because we've got some tasty treats in store.
From a Vietnamese noodle soup to an asparagus broth, these recipes are guaranteed to warm your cockles and make you feel ready to take on the afternoon. Simply pair them with a slice of crusty bread and you've got some top-notch tucker!
For the stock:
- 1 whole free-range, chicken
- 1 chicken stock cube
- 1 tbsp rock sugar (or use a pinch of regular sugar)
- 1 tsp rock salt
- 6 tbsp premium fish sauce
- 140g tinned bamboo shoots (sliced)
For the soup:
- 280g dry rice noodles
- 280g Tenderstem® broccoli
- 2 spring onions, use both ends, finely sliced
- 4 tbsp coriander, roughly chopped or torn
- 2 Asian shallots (or round shallots) sliced into thin semicircles
- Pinch of black pepper
- 4 wedges of lime or lemon
- freshly cut chillies (optional)
1. Place a whole chicken and a stock cube in a large saucepan and pour over 3.5 litres of boiling water. Cook on a medium heat at a gentle boil for 50 minutes to 1 hour with a lid on. Gently remove any excess scum after 20 minutes then add rock sugar, rock salt and fish sauce to the broth.
2. Meanwhile, place the noodles in a heat-proof bowl, and immerse in boiling water. Cover the bowl and leave for approximately 10 minutes or until the noodles are soft. Drain and rinse with warm water to get rid of excess starch. Place the cooked noodles into soup bowls.
3. Bring a small pan of water to the boil, then blanche the Tenderstem® broccoli for a few minutes until it is tender. Place into the bowls.
3. Slice the shallots and fry in a tablespoon of cooking oil until golden and crispy. Divide the shallots and place onto each bowl with sliced spring onions and coriander.
4. Remove the chicken from the stock after 50 minutes, make sure the juices run clear and leave to rest and cool for 20 minutes. Remove undesired excess fat that forms on top of the stock with a ladle and discard.
5. Add the tinned bamboo to the stock and continue to cook for a further 10 minutes.
6. Slice the chicken into bite sized pieces. Place one thigh or breast per portion onto the noodles. (The chicken can also be torn by hand).
7. Bring broth to the boil just before serving.
8. Add a pinch of black pepper to each bowl and ladle piping hot broth with bamboo into the noodle bowls. Make sure everything is immersed in broth. Serve immediately with a squeeze of lemon or lime at the table and garnish with freshly cut chillies if wanted.
Tip: If you want to get even more goodness out of this recipe, we suggest saving the water you have blanched the Tenderstem® broccoli in for a refreshing drink.
- 4 skinless chicken breasts
- Finely grated zest and juice of 1 small lemon
- 4 sprigs of tarragon
- 1 clove of garlic, crushed
- 900ml chicken stock
- 150ml white wine (optional – extra chicken stock can also be used)
- 2 tsp tomato purée
- 200g Tenderstem® broccoli
- 200g chantenay carrots, washed well and halved lengthways if they’re thick
- 200g asparagus tips
1. Slash each chicken breast a couple times with a sharp knife and place in a flat dish.
2. Mix together the lemon zest and juice with the tarragon sprigs, garlic and seasoning. Pour over the chicken and leave to marinate for 30 minutes to 1 hour.
3. Pour the stock and wine (if using) into the bottom part of a large steamer or a saucepan, add the tomato purée and bring to the boil. Remove the chicken from the marinade and place into the boiling liquid. Reduce the heat, and allow the chicken to cook in simmering liquid for around 12-15 minutes. The chicken can then be removed from the pan to a bowl, covered with cling film, to rest.
4. While the chicken is resting, place the vegetables in the steamer. Bring the cooking liquid back up to the boil, and steam the vegetables until they are tender (around 8 minutes, but this will depend on how wide your steamer is).
5. Divide the vegetables between 4 bowls. Slice the chicken into 3 and sit on top of the vegetables. Spoon over the hot stock and finish by scattering some chopped tarragon and lemon zest over of the chicken.
Tip: You can add some halved new potatoes to this recipe if you like, by cooking in the stock after cooking the chicken. Return to the stock to heat through when steaming the vegetables.
- 1 tbsp olive oil
- 200g diced pancetta
- 2 cloves of garlic, peeled and crushed
- 1 leek, sliced
- 2 x 400g tins of butterbeans, drained
- 1 bay leaf
- 650ml vegetable or chicken stock
- 200g Tenderstem® broccoli cut into 3-4cm pieces
- 1 heaped tsp dijon mustard
1. Heat the olive oil in a saucepan and then gently fry the pancetta until it is lightly golden. Add the garlic and leeks and fry for a further 5 minutes until the leeks are softened.
2. Stir in the drained butter beans and bay leaf. Pour in the stock and bring to a simmer. Using a potato masher, roughly mash the butter beans, keeping some whole but creating a thicker broth consistency.
3. Add the Tenderstem® broccoli and Dijon mustard, and cook for 5 minutes, until the Tenderstem® broccoli is tender. Season with salt and pepper and serve hot.
Recipes and images courtesy of Tenderstem® Broccoli