Souper Boosters are a quick and easy way to add a fresh flavour boost to homemade soup. They are available in four blends including Mexican Chilli, Aromatic Thai, Wild Garlic & Herb and Roasted Moroccan.
I very much enjoy making soup and often use up leftover vegetables in the fridge by throwing it all in a pan with a bit of stock, blending it and freezing until needed, so these products are right up my street. Soup can be a bit boring and flavourless and so I love the idea of introducing some interesting and varied flavours into the pan.
The souper booster range of flavours all smelt and tasted absolutely fantastic. For us, the Mexican Chilli and Roasted Moroccan flavours stood out by a mile as we love Mexican and Moroccan food and so I decided to create dishes using both of those flavours.
I created a Roasted Moroccan dish using red peppers, chickpeas, and butternut squash. The dish can be eaten as a stew/tagine, or you could blend it to make a soup. I also created a Mexican Chilli Soup using sweet potato, red and green peppers and red onion. The recipes are below for you to sample.
I would definitely recommend adding New Covent Garden Souper Boosters to your cupboard as they offer soup a pick-me-up and turn them into amazing flavoursome dishes. My hubby absolutely loved the Mexican Chilli Soup as the flavour has a bit of a kick to it. The Roasted Moroccan dish was a bit of a richer, warmer flavour and still equally as delicious. The kids also enjoyed the soups, so it's also a great way to get hidden veg into them!
New Covent Garden Souper Boosters are available to buy online for £2 each
Disclosure: Products offered in consideration for Review
Roasted Moroccan Stew or Soup!
A Stew or Soup made with Roasted Moroccan Souper Booster
Ingredients
- 2 Onions, chopped
- 1 Red Pepper, chopped
- 400g Chickpeas, drained
- 700g Butternut Squash, cubed
- 400g Chopped Tinned Tomatoes
- 1/2 a tube Roasted Moroccan Souper Booster
- 2 tbsp Olive Oil
- 1 Litre Hot Water
Instructions
1. Preheat the oven to 200 degrees and cook the butternut squash cubes, covered in a little oil for around twenty minutes.
2. Saute the onions in olive oil until golden and add the red pepper and cook until the red pepper softens also.
3. Add the Butternut squash and Chickpeas and combine. Cook for a couple of minutes, stirring regularly.
4. Add the tinned tomatoes and half a tube of Moroccan Paste to the vegetables and combine well.
5. Cover the Vegetables with the hot water, and simmer for around fifteen minutes. For a stew, transfer to an oven proof dish and cook in the covered dish for around forty minutes at 200 degrees.
6. Once cooked, serve immediately.
2. Saute the onions in olive oil until golden and add the red pepper and cook until the red pepper softens also.
3. Add the Butternut squash and Chickpeas and combine. Cook for a couple of minutes, stirring regularly.
4. Add the tinned tomatoes and half a tube of Moroccan Paste to the vegetables and combine well.
5. Cover the Vegetables with the hot water, and simmer for around fifteen minutes. For a stew, transfer to an oven proof dish and cook in the covered dish for around forty minutes at 200 degrees.
6. Once cooked, serve immediately.
For soup, rather than transferring to the oven, cook on the hob in a covered saucepan for a further thirty minutes. Once cooked, allow to cool and then blend to make soup.
Mexican Chilli Soup
A soup made with Mexican Chill Souper Booster
Ingredients
- 1 White Onion, chopped
- 1 Red Onion, chopped
- 1 Red Pepper, chopped
- 1 Green Pepper, chopped
- 2 Carrots, chopped
- 1/2 a tube Mexican Chilli Souper Booster
- 2 tbsp Olive Oil
- 500ml Hot Water
- 500g Passata
- 1 Sweet Potato, chopped
Instructions
1. Saute the red and white onions in oil until softened. 2. Add the red and green pepper, carrots and sweet potato to the pan and cook for a further 10 minutes, stirring regularly. 3.Add the hot water, passata and half a tube of Mexican Chilli Souper Booster to the vegetables and combine well. 4. Bring to the boil and simmer for around twenty minutes5. Once cooked, allow to cool a little, blend in a food blender and serve.
Interesting idea - I can see me making use of the aromatic Thai one (presuming that it's vegetarian?!?).
ReplyDeleteThanks so much for sharing. Going to try my Aromatic Thai Souper Booster today that I got from the BBC Good Food Show x
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