Soup & a Sandwich

The Perfect Light Lunch

As you have probably learned by now, we like to keep things simple.

These soups are no different - simple ingredients, a simple hand blender, super Stokes sauces for added 'wow' and a hunk of good bread or simple sandwich.

Smoky Tomato Soup

Very simply, dice and gently fry 1 onion for 6 or 7 minutes to soften it. Add 4 tbsp of Stokes Tomato Ketchup, 2 tbsp of our Chipotle Ketchup and 1 tsp of our grownup Brown Sauce. Stir this into the onions then add 1 can of chopped tomatoes and 750ml of vegetable stock.

Boil the combined ingredients, tasting to season - black pepper and 1 tsp of brown sugar should balance the acidity (I like a splash of orange juice too). Blend everything together with a hand blender, taste and adjust the flavours if you need too (more ketchup perhaps).

[TIP: If you want your soup a little thicker, add 1 small can of rinsed, drained cannellini beans, blending them into the soup for creamy body.]

Spring Minestrone

Soften half a finely diced onion in a little butter then add a can of chopped tomatoes, half a grated carrot, 750ml of vegetable stock and 2 grated cloves of garlic.

Let this cook for 5 minutes than add 1 pack of mixed frozen vegetables and 1 can of rinsed, drained 5 bean salad combination (add more stock if you need it).

As this simmers, season the soup and add Stokes Bloody Mary Ketchup to taste - 3 or 4 tbsp should raise the taste bar to the perfect height.

When you're happy with the flavours, serve your simple minestrone with shavings of Parmesan cheese.

Beautiful Beetroot

Soften 1 diced onion and 1 stick of finely chopped celery in butter for 5 minutes then add 2 grated cloves of garlic. Pour in 750ml of vegetable stock and simmer for 10 minutes.

Now add 3 tbsp of Stokes Beetroot Relish, 2 tbsp of our Tomato Ketchup and 1 vacuum pack of cooked beetroots (diced). Cover and cook for 12 minutes then blend and pass through a strainer for a smooth liquor.

Cube the contents of another pack of cooked beetroot and finely slice (use a mandolin) 1 peeled, cored apple adding both to the soup. Warm this through for 5 minutes or so, check the seasoning and serve with soured cream and a few fresh herbs - chopped chives and fennel fronds.

Vegetable Soup

Soften 1 diced onion and 1 or 2 chopped celery stalks in butter or oil for several minutes before stirring in 2 tsp of Stokes Classic English Mustard then 750ml (add more later if it's needed) of vegetable stock (use 2 stock bouillons for a richer flavour).

As this starts to simmer, ribbon (using a peeler) 2 carrots and 2 courgettes. Add the carrots to the simmering stock for 8 minutes before adding the courgette and a pack of frozen broad beans, simmering for 5 minutes more.

Season well, adding fresh basil and mint leaves with 2 tsp of Stokes delightfully sweet Mint Sauce. Take the pot off the heat, lid on and let the flavours marry for a couple of minutes before serving.

Super Sauces ... Great Soups

More foodie thoughts for the week:

Vegetarian Society Approved - 
The Vegetarian Society has been through Stokes products with the proverbial fine tooth comb, with exciting results and recipes - here.








Fish Friday - 
We are cooking with Ray Wings today - delicious, versatile and easy to cook. They're easy to eat and with these sauces, so tasty too - here.








WIN a Cruise - 
Win an 8 day cruise to Bordeaux and Northern Spain with Fred. Olsen Cruise Lines. Learn more and enter - here.

If we couldn't make it AMAZING...
we wouldn't make it at all.

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150