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Creamy Reuben Soup


 
It was really chilly today (Thursday as I write this)  and we actually had to turn on the heat for a short time to take the chill off. Damp and chilly, that's the typical British Autumn.  It will be replaced in a couple of months by cold and wet, which will be Winter. 


 I picked up some lovely looking pastrami at Costco the other day.  It was almost shaved and there was quite a lot of it.  We have enjoyed some in sandwiches and I thought I would use the remainder to make a soup.  I found a recipe for reuben soup, but it called for sauerkraut, which would be lovely, but I didn't have any.

 
I decided to just wing it and use cabbage instead and it turned out gorgeous.  I added some caraway seed, which gave a lovely authentic flavour to it . . .



I cooked the cabbage until it was meltingly tender, almost buttery, along with some onions and a tiny bit of garlic.  It smelled gorgeous.  I do so love the smell of cabbage. I know not everyone does, but I do. 


I simmered it for a time in chicken broth, along with the pastrami.  The creaminess comes not from adding any milk or cream, but by the clever use of a bit of flour for thickening and then the addition of some gruyere cheese at the end (swiss) and of course a touch of Thousand Island Dressing.  What would a Reuben be without that!

 
 *Creamy Reuben Soup*
Serves 4 generously

Hearty and comforting.  We loved this. 

1 TBS unsalted butter
(Only because the pastrami is salty)
1 medium onion, peeled and chopped
1/2 small head of cabbage, thinly sliced (about 2 cups)
1/2 tsp caraway seed (or less if you are not fond of it)
1 clove garlic, peeled and minced
1 1/2 TBS plain flour
1/2 pound sliced pastrami, rolled up and cut into slivers
1 1/4 litre of chicken stock (5 cups)
30g thousand island salad dressing (1/4 cup)
130g of grated gruyere cheese (1 cup Swiss) divided
minced chives or parsley to garnish 

 
Melt the butter in a large saucepan.  Add the onion and cabbage.  Cook, stirring frequently, over medium heat until beginning to soften without browning.  Stir in the garlic and cook until fragrant.  Add the caraway and the flour and cook for a minute.  Stir in the chicken stock and corned beef and bring to the boil.  Reduce to a slow simmer, cover, and cook for about 15 minutes to meld all the flavours and make sure the cabbage is nice and soft.  Stir in half the cheese along with the salad dressing.  Stir to melt the cheese.  Ladle into hot bowls and garnish with the remaining cheese and minced chives or parsley.  Serve immediately.  Crusty bread or rye bread goes very well with this. 


I think crusty buttery rye bread croutons would be really tasty on top of this . . .  but alas we don't get really good rye bread here.  Well not in the shops I have been to at any rate!    There is a rye bread, but its a very different kind of rye.  Not like what I am used to.  I do hope you will try this.  We thought it was really lovely.  Salty enough without adding any salt, and nice and peppery from the Pastrami.  Bon appetit!


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Classic Cobb Salad



Here we are, the first day of Autumn.  How did that happen???  It seems the summer went past far too quickly and fall was too eager to arrive.  Actually it seems we didn't have any summer at all.  The weather was lousy for the most part, but that is just the way it is some years. Sometimes you win, sometimes you lose.  I love Autumn however, so all is not lost!

 
Todd had to take the car today to have our tires put on and so he was going to be away for most of the day.  I told him to pick up something to eat while he was waiting and I decided to make myself a salad for my lunch.  But not just any salad.  A Classic Cobb salad. 

 
The origins of this salad are said to be the Hollywood Brown Derby restaurant in California back in the 1930's.  Wherever it came from, I have to say it is one of my favourites.  It is a mix of chopped protein and vegetables plated up together with a tangy dressing.


I had some leftover roasted chicken so I used that, along with the remainder of my garden cherry tomatoes . . . I also had baby gem lettuce, but Romaine or Cos is the usual, and I also like to include watercress or rocket for a bit of interest and bite.


Diced avocado, and boiled egg, some shavings of cheddar . . . crisp bacon.  I really, REALLY would have liked blue cheese instead of cheddar, but I didn't have any so used the cheddar.  The creamy tang of blue cheese however, goes really well.  

 
I added some crispy salad onions, but you can use chopped spring onion, or red onion as well. altogether all the flavours went really well together and I felt a bit of a Saint for having salad for my dinner instead of something else.  Oh, I am so naughty most of the time, it felt good to feel like I was behaving myself for a change!


*A Classic Cobb Salad*
Serves 6
 
A deliciously interesting way to get in some of your five a day! Based on the classic from the original signature dish of the Hollywood Brown Derby. 

For the dressing:
4 TBS sherry wine vinegar
4 TBS extra virgin olive oil
2 tsp Worcestershire Sauce
2 tsp fresh lemon juice
2 tsp Dijon mustard
1 fat clove of garlic, peeled and minced
fine sea salt to taste 

For the salad:
200g streaky smoked bacon (1/2 pound), cooked until crisp
2 medium brown onions peeled and finely sliced
1 small red onion, peeled and chopped
1 punnet of cherry tomatoes, halved (about 24)
6 handfuls Cos lettuce, washed and roughly torn (Romaine)
(Today I used baby Gems)
6 handfuls of watercress or rocket
200g roasted chicken, torn (1/2 pound)
100g strong cheddar cheese, shaved with a peeler (1/4 pound)
(Can also use crumbled blue cheese)
3 hard boiled eggs, peeled and quartered
1 medium avocado, peeled and chopped, tossed with the juice of 1/2 lemon



Combine all the dressing ingredients and whisk together.  Taste and adjust seasoning as required.

 
Toss the lettuce and watercress/rocket with half of the salad dressing.  Arrange on chilled salad plates in a decorative manner.  Divide the remaining ingredients equally between the plates, arranging them over the lettuce attractively, adding the cheese and bacon last of all.  Drizzle over any remaining dressing and serve immediately.
 

Note - I like to divide all the ingredients when I arrange it over the lettuce, like the spokes of a wheel. If you don't like chicken, you can use ham, or even lobster, if you are feeling particularly flush. You can use both ham and chicken, or you can use turkey. You can leave out the meat altogether and use toasted pecans or walnuts.  Walnuts are particularly good with blue cheese. You can use chopped spring onion instead of the red onions, or crispy salad onions. (French fried onions in North America.)  In short this is a very adaptable full meal salad!


This is a delicious salad, and so very adaptable. It feels like a treat really . . .  and you are actually eating something which is fairly healthy and filled with vitamins, anti-oxidents and some of your five a day.  Bon appetit!
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More Dough for Your Dosh with Papa John's



Pizza delivery company Papa John's has just launched their new ‘Papa’s Deep Crust’. Papa’s Deep Crust is almost double the depth of a regular Papa John’s pizza and is cooked in a specially designed pan, using an extra cup of cheese compared to other Papa John’s pizzas.



It also features a specially developed tomato sauce, and as an even tastier treat; it’s now on offer until 26th November 2017 priced from £10.99 from Papa John’s outlets nationwide.

Papa John's prides itself on using fresh ingredients, ensuring the use of fresh never froen dough.  The specially formulated recipe features a buttery seared crust for fuller flavour and a light and fluffy deeper dough, almost double the depth of a regular Papa John's Pizzas cooked in a specially designed pan to offer an even more indulgent taste than before.

A new recipe tomato sauce has also been created, using Californian vine-ripened tomatoes which go from field to can in six hours. Added to this is a blend of signature spices and extra virgin olive oil which are then reduced to create a richer tasting sauce, complementing the new thicker base perfectly.

 Every ‘Papa’s Deep Crust’ pizza uses an extra cup of cheese, which is spread all the way to the edge of the dough to create a caramelised, crispy cheese crust. Each pizza is then completed with all the favourite pizza toppings, including fresh “store cut” vegetables.

We were asked if we would like to try the new pizzas and I can tell you they did not have to ask us twice.  We love Papa John's Pizza and it is normally the pizza I order when we do a takeaway pizza.  Deep dish?  With more of that delicious crust, a special sauce and extra cheese????  Bring it on!!



We were sent two pizzas to try.  "The Works" and "Cheese & Tomato."  Both looked gorgeous, and came with that signature hot pepper and garlic sauce dip.  Doesn't this look fantastic??


 And they smelled just as good as they looked . . .  but what about the taste.  Did they deliver on the promise?


The toppings were generous . . .  with just the right amount of meats, peppers, onions and peppers. Yes, that sauce was really gorgeous.  I have always felt that a good sauce "makes" a pizza.  If you have a bad sauce, your pizza will be just blah.  This sauce delivers plenty of flavour!  And this was especially noticeable in the Tomato & Cheese pizza. There was lots of cheese without it being over the top.  Far too often pizza shops are stingy with the sauce and cheese.  This was perfect!


The crust was really nice.  Not doughy at all.  At least we did not think it was.  The edges were crisp and the dough soft and light with a done just right bottom.  It was substantial without being stodgy.


I have to say up front that Todd has never really been a pizza fan.  He usually tolerates them on my behalf because I am a tru blu Pizza lover.  He declared this the best pizza he had ever eaten and he said it was quite enjoyable. High praise indeed coming from him.  I, of course, adored it.  We both gave them The English Kitchen's Two Thumbs Up.  These were really good pizzas, and, as has always been my experience with Papa John's,  they arrived with perfect timing and were nice and hot.


‘Papa’s Deep Crust’ can be ordered with all the toppings available in the original Papa John’s range, including ‘half and half’ and ‘create your own’. An even tastier treat, the new ‘Papa’s Deep Crust’ is on offer until 26th November 2017 priced from £10.99 (including ‘create your own’ with up to four toppings) from Papa John’s outlets nationwide - making it a deep-lightful addition to a night in relaxing in front of the TV.

Disclaimer Note - We were sent two pizzas from Papa John's free of charge to try out, but were not required to give a positive review in return.  Any and all opinions are our own. We simply loved them!

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Corkers New Olive Oil Potato Crisps



Pioneering company Corkers is proud to announce the launch of its new Olive Oil crisp range. A first for the UK hand-cooked vegetable crisp market, Corkers have sourced the finest olive oil to craft a lighter tasting crisp, working to return value to the often discounted hand-cooked crisp market while still maintaining the classic Corkers crunch. Constantly striving for innovation, the Corkers team spotted a gap in the market for a new premium offering. Corkers have partnered with the Muela family, producers of award-winning olive oil from the Mueloliva farm, to cook its quality potato and vegetable crisps. Established in Spain in 1947, Mueloliva is a family business and a renowned producer of premium olive oil. Like Corkers, the Muela family take their ingredients seriously, using only the best green olives from the family’s 3,000 olive groves in Andalucia. With such attention to detail, the Muela family and their oil are the perfect pairing for Corkers’ distinctive Naturalo potatoes, devised specifically for the peat-rich fenland soil of the Corkers’ Cambridgeshire family farm. Crafted from potato to packet on Corkers’ Willow Farm, the family have more recently planted parsnips, beetroot and carrots – ensuring the ingredients for their vegetable crisps receive the same loving Corkers care. The launch of the new range also follows £1.5 million investment in production and packaging equipment at Corkers’ Willow Farm in Ely, Cambridgeshire this summer, and the creation of an extra twenty four jobs. With both Corkers classic and vegetable ranges getting the Olive Oil treatment, the resulting light, crunchy crisps will come in a selection of seven distinctive flavours - inspired by the Spanish countryside surrounding the Muela family’s farm.

Bringing a taste of the Mediterranean to this quintessentially British brand, flavours include: Lightly Sea Salted, Sea Salt and Balsamic Vinegar, Black Truffle, Rosemary & Garlic, Mediterranean Cheese & Roasted Onion Parsnip, Sweet Potato, Beetroot with Sea Salt, Sweet Potato with Sea Salt.

 Launched on 24th August 2017 and priced at £1.99, stockists will include independent delicatessens and farm shops nationwide. This is all in addition to the Corkers other brilliant ranges



Corkers Hand Cooked Potato Crisps
Simply Sea Salt; Cheddar Cheese and Chive; Sea Salt and Cider Vinegar; Sweet Thai Chilli; Pork Sausage and English Mustard; Duck & Hoisin Sauce; Sea Salt and Black Pepper

Available in 40g and 150g bags Recommended retail price: £0.90 - £1.00 (40g) and £1.80 - £2.00 (150g)



Corkers Hand Cooked Vegetable Crisps 
 Parsnip with Honey & Black Pepper; Sweet Potato & Chilli; Sweet Potato, Parsnip, Carrot & Beetroot

Available in 40g and 125g bags Recommended retail price: £1.30 (40g) and £2.79 (125g)

Corkers Popcorn Sea Salt -
available in 20g and 70g bags Recommended retail price: £0.90 (20g) and £1.50 (70g)

Sweet and Salty
available in 30g and 90g bags Recommended retail price: £0.90 (30g) and £1.50 (90g)


SO WHAT MAKES CORKERS SO SPECIAL? 

Britain loves a crisp. In a school lunchbox, sharing with friends, as a ‘nibble’ with drinks, elevenses at our desks – crisps are practically a British institution. But not all crisps are created equal. The vast majority of crisp brands in this country buy potatoes from farms across the UK, fry them up and call them their own. Corkers do it differently.

You see Rod and Ross created their very own Naturalo potato that is only grown on the Taylor family farm in the rich peaty Cambridgeshire fens. It is the perfect frying potato and helps give Corkers their unique crunch. The potato is white skinned which makes the crisp less greasy. Once harvested, they are driven just a few minutes down the road to be stored at the optimum temperature in order to prevent the starch turning to sugar. This means that when fried, Corkers Crisps maintain an authentic potato taste rather than undertones of burnt sugar, which can often be detected in other brands. Corkers also slice the potatoes thinner than other premium crisps before they are fried to ensure that they are less abrasive on the pallet.

Since they are grown, stored, prepared, cooked and packaged on the farm, a crisp with better provenance would be difficult to find. The result of this attention to detail is a light, delicious crisp that is full of flavour. There are no MSGs and the flavours are created using natural British ingredients. So visitors to Corkers HQ can dig up their own spud, fry it up, flavour it and enjoy the most authentic British crisp ever made in under an hour!

 I quite like Corker's Crisps.  They have a nice variety of product available with very tasty flavours.  Non-greasy and delicious.  I love that there is no MSG and that they are a totally British product. Two thumbs up.

Note - I was sent some crisps free of charge for reviewing purposes, but was not required to write a positive review in exchange. Any and all opinions are my own.
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Scrambled Eggs in Toasty Cups



Scrambled Eggs on Toast are a very popular and quick supper dish served over here in the UK.  I had probably been living under a rock, but . . . . in all honesty, it wasn't something I had ever heard of, or even considered, prior to moving over here!  I'd eaten plenty of toast with scrambled eggs, but had never had my scrambled eggs served on TOP of the toast.


 When I was working at the Manor, quite often Todd would make me scrambled egg on toast when I got home from work.  I would be too tired to want to cook for myself, but totally starving. (No I did not eat at work.  They did not feed their employees. That was one of their rules.  Rich people eh . . .  go figure.) Scrambled eggs on toast never tasted so good as when Todd made them for me.  He's a great Scrambled eggs on toast maker, but I reckon he got plenty of practice at it when he was a bachelor!


This recipe today takes Scrambled Eggs on Toast to a whole new level . . .  because they are not just ON the toast, but IN the toast! 


Well, not in the actual toast per se . . .  but piled into buttery crisp toast cups, that are very easy to make.  You can be baking the toast cups while you make the eggs.


Making these cups is as easy as cutting the crusts off slices of bread, buttering it on both sides and then pressing the slices down into muffin cups. You then bake them until they are nice and crisped up.  Fresher bread works best as it is more maleable, and will press down into the cups with less risk of tearing or breaking.


The Eggs are delicious  .  .  . free range eggs beaten together with cream, strong cheddar, and chives are scrambled in a knob of butter . . .  softly scrambled.  Seasoned with some salt and pepper and another knob of butter folded in at the end, ensures that they are delicious and moreishly tasty.  Pile them into the warm and crisp toast cups, put a bit of salad or sliced tomato on the side, and breakfast, lunch, or even a light supper is served!



*Scrambled Eggs in Toasty Cups*
Serves 4

Eggs and toast, toast and eggs.  Delicious with an impressive presentation, plus also very simple to make. 


For the toast cups:
8 large medium thick slices of whole wheat bread
(Try to use as fresh as you can)
4 TBS softened butter

For the eggs:
6 extra large free range eggs
6 TBS single cream
60g strong cheddar cheese, grated (1/2 cup)
4 TBS snipped chives
2 large knobs of butter
Salt and pepper to taste

You will also need:
a few TBS chopped chives or flat leaf parsley to garnish



Preheat the oven to 200*C/400*F/ gas mark 6.  Trim the crusts off the bread and trim them to equal sized squares.  Press lightly and then butter them on both sides with the softened butter.  Press firmly into 8 medium muffin cups.  Bake in the preheated oven until crisp.  This will take between 15 and 20 minutes. Set aside and keep warm while you scramble the eggs.


Put a large non-stick skillet on medium heat to warm up. In the meantime beat together the eggs, cream, cheese and chives in a bowl. Drop a knob of butter into the heated skillet. Once it starts to foam tip in the egg mixture. Let it sit for about 30 seconds or so and then using a wooden spatula start to bring the egg from the edges into the centre, folding and turning slowly as the egg begins to cook. (You can’t rush scrambled eggs) Cook only until the egg is mostly set, but still moist and then remove from the heat and throw in the last knob of butter, folding it in. Taste and then season. Sometimes the cheese gives it enough flavour that you don’t need any seasoning at all!


Place two of the toast cups onto each of four heated plates and divide the scrambled eggs between them.  Garnish with the additonal chives or parsley.  Serve immediately.



These make a lovely presentation for a special breakfast at the weekend.  I can't think of anyone who wouldn't be pleased to be handed a tasty plate holding a couple of these! Egg haters maybe 😲 Bon Appetit!


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Easy Oven Stew


 This has to be the easiest and tastiest stew around.  I clipped the recipe from a newspaper many moons again and I have been using it ever since.  Not every time I make a stew, but whenever I know I am going to have a really busy day and am wanting something delicious for our supper that isn't going to take a lot of faffing about!

 
This fits the bill perfectly. It pretty much cooks itself.  With just a bit of peeling and chopping, your work is pretty much done, and if you use frozen chopped onions and buy your meat already cubed, then it doesn't take long to throw together at all.

 
There is no browning on top of the stove.  You just put the meat, onions, garlic and seasonings into a casserole dish/roaster and bang it into a really hot oven for about 10 minutes. Your meat will have started to brown itself by then. There is no messing about and no fat spatter all over the top of your stove.


Everything else simply gets stirred in.  Cubed potato and swede, sliced carrots and parsnips.  A tin of tomato soup, some water, Worcestershire sauce and a small packet of cream of mushroom cup-a-soup . . .  dry.

 
You stir that all together, pop on a lid and then let the oven do the rest.  I find about 2 hours does the trick nicely, but have left it in even longer than that sometimes when I get super busy.  Just make sure it doesn't bake dry.  

 
The soups create a delicious thick gravy, the meat gets lovely and tender, the vegetables just right.  I like to serve this with buttered bread and pickles beets.  Oh boy but it is some good.


 
*Easy Oven Stew*
Serves 4

This is a quick and easy stew to make. Other than peeling the vegetables and chopping them up there is literally no work to do. Your oven does it all! It’s just plain delicious too, so it’s a win/win combination! 


1 pound of well trimmed stewing beef, cut into 1 inch cubes
1 large onion, peeled and chopped
1 clove of garlic, peeled and crushed
Salt and freshly ground black pepper to taste
1 tsp mixed herbs, or summer savoury
1 TBS Worcestershire Sauce
1 tin of condensed tomato soup (Campbells) (295g or 10 3/4 ounces)
1 soup tin of water
1 single serving size envelope of cream of mushroom cup a soup mix
2  carrots, peeled and thinly sliced (1/4 inch slices)
1/2 small Swede/ rutabaga, peeled and cut into cubes (1/2 inch cubes)
2 parsnips, peeled and thinly sliced (1/4 inch slices)
4 medium potatoes, peeled and cut into cubes (1 inch cubes) 


Pre-heat the oven to 230*C/450*F. Put your beef, onions and garlic into a deep casserole dish with a lid. Season with some salt and pepper to taste and then place the casserole (without the lid at this point) into the heated oven and bake for about 10 minutes, just until the meat is beginning to brown. 


Remove from the oven and reduce the oven temperature to 160*C/350*F. 

 
Put soup, dry soup mix, and the water into the casserole dish along with the mixed herbs. Put the lid on and bang it back into the oven and let it bake for about an hour. At the end of the hour remove it from the oven and stir in the vegetables. You may need to add more water as the mixture should have reduced by then, and you want the liquid to just barely cover the vegetables and meat. Put the lid back on and return the casserole to the oven. Bake for another hour or until the vegetables and meat are tender. 


Remove from the oven and let stand for about 10 minutes before serving. 


I like to serve bread with this for mopping up the gravy!


I've also heard this called Lazy Man's Stew.  Lazy or Easy, no matter what you call it, you and your family are sure to love this simple stew.  Bon Appetit!


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Roasted Root Vegetable Soup


 
One thing which I really love about autumn is that we start to want to eat soups, stews and casseroles and to move away from lighter eating.  Our bodies begin to crave heartier!  Heartier doesn't always have to equate with heavier, or calorie laden however!  This soup is a great example of hearty sustenance, yet light!

 
A simple mix of root vegetables are cut up and roasted in the oven with just a touch of oil to help to caramelize them a bit.  Roasting and caramelising vegetables really brings out their natural sweetness and earthiness in some cases . . .   Carrots and parsnips are especially suited to roasting.

 
Today I roasted parsnips, carrots, sweet potatoes, swede (rutabaga), red onions and shallots.  But you could use any combination of vegetables you like.  Butternut squash would also be lovely.   I scattered some herbs and seasoning over the veg before roasting.



Once the vegetables have nicely roasted you simply combine them in a pot with vegetable or chicken stock and simmer them until they are very, very soft . . . 
 

Once that happens I use my stick/immersion blender and blitz them util they are smooth. You could also put the soup through a sieve to make the mixture really smooth.  I'm rather lazy so I just use the immersion blender. You could also use a regular blender or a food processor, but be careful to vent it by leaving off the cap of the blender and cover with a towel, holding it down.  Hot things tend to expand and explode under the pressure of blitzing in a completely closed container. The last thing you want is hot soup all over the kitchen or your skin!

 
You also don't want to be eating vegetable puree, so keep some additional stock that you can add to the finished soup to thin it out if you think it is too thick.  I like my soup thick, but not too thick!  I want it to be soup!

 
I always toast some bread croutons to float on top.  Because it is pretty much autumn now, I cut some buttered whole wheat/rye bread out with an oak leaf cutter, sprinkled it with some herbs/seasonings and toasted in a hot oven until they were crisp and golden.  Seriously tasty on top of soup and they look really nice too!


*Roasted Root Vegetable Soup*
Serves 4 generously
 
One of my favourite soups to make in the autumn when all of the root vegetables are ripe for the pulling and the days are becoming cooler.  Delicious. Its a balance to end up with soup instead of vegetable puree, so make sure you add enough stock so this doesn't happen.  The amount will largely depend on the vegetables you use! 

4 pounds assorted root vegetables, peeled and cut into 1 inch chunks
(I like to use a mix of carrots, sweet potatoes, parsnips, rutabaga, onions, and shallots)
2 - 3 TBS olive oil
sea salt and freshly ground black pepper
1/2 tsp thyme leaves (you could use a couple sprigs of fresh thyme if you have it)
1 1/2 to 2 litres of good chicken stock. (6 to 8 cups)  

 
Preheat the oven to 220*C/425*F/ gas mark 7.  Toss the vegetables in a bowl along with the oil, seasalt, black pepper and thyme.  Spread out on a lightly buttered baking sheet in a single layr.  Bake for 25 to 30 minutes until tender, giving them a stir a couple of times.
 

Heat 1 1/2 litres of the chicken stock in a saucepan.  Add the roasted vegetables and heat through.  Remove from the heat and, using an immersion blender, blitz until smooth.  Taste and adjust seasoning as necessary.  If the soup is too thick, thin with the remaining chicken stock until you have the consistency you want.  Heat through again and serve hot, ladled into heated bowls or mugs.


Low in fat, high in fibre and vitamins, and easy on the pocketbook, this soup spells winner all round!  It is a really tasty way to get in some of your five a day! Serve some crusty bread or rolls on the side and nobody will be complaining!  Bon Appetit!
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