DELISH! 5 easy-peasy soups you can make from... MILK

 

Did you know that soups are a great way to incorporate more milk into your diet?

 

Unlike cream, milk dilutes and pads out soups, yet manages to enhance the flavour in a way that water wouldn't. 

 

And the best bit about soup is that it couldn’t be easier to make. All you need are some basic ingredients and a blender.

 

Here are five of the simplest, tastiest milk-based soups that your kids will love…

 

Mushroom and onion soup

1. Mix together the mushrooms, onion, stock cubes and water in a saucepan. Cover the pan and let it simmer for about 20 minutes.
2. Meanwhile, melt the butter in a large saucepan. Blend in the flour, salt and chicken seasoning, and then gradually pour in the milk. Stir it so that it’s perfectly combined.
3. Cook over a medium heat, stirring constantly until it’s nicely thickened. Stir in the mushroom mixture, undrained. Eh voila!

  Creamy fennel soup with salmon

1. Fry the onion and garlic in the melted butter over a low heat. Add a pinch of salt and leave for ten minutes, stirring here and there.
2. Add the chopped fennel bulbs, and keep cooking for about 20 minutes in a covered pan. Stir occasionally.
3. Add the wine and simmer for about 5 minutes. Then add the fennel seeds and stock, and let it simmer for about another 20 minutes.
4. Put it aside to cool down before you blend it.
5. Once it’s blended, return the mixture to the pan and add the milk. Reheat it gently and season with salt and pepper. Serve with a few thin strips of smoked salmon.

Leek, onion and potato soup

1. Melt the butter in a large saucepan.
2. And the leeks, potatoes and onions. Stir the mixture with a spoon so they’re covered in butter.
3. Sprinkle some salt and pepper over it, then cover and let the vegetables cook over a low heat for about 15 minutes.
4. Then, add the stock and milk, bringing it to simmering point. Cover it and let the soup simmer for another 20 minutes or so. Don’t overheat the milk as it could make the soup boil over.
5. Blend the mixture once it’s cooled down a bit. Return the soup to the pan once it’s blended, and reheat it gently. Add a bit of cream/ crème fraiche to serve and sprinkle the chives or parsley.

Creamy spinach soup

1. Melt the butter in a large lidded saucepan. Then add the onion and garlic, frying for 5 minutes on a low heat.
2. Once they’re soft, stir in the potato and keep cooking gently for another minute.
3. Pour in the stock and simmer for 10 minutes (or until the potato starts cooking).
4. Pour in the milk and bring up to a simmer.Stir in half the spinach and the lemon zest.
5. Cover and simmer for 15 minutes until the spinach has totally welted.
6. Let it cool for about 5 minutes.Pour the soup into a blender, and the remaining spinach. Then blend it until it’s smooth.
7. Return it to the pan and reheat. Season with salt, pepper and nutmeg. Pour a bit of cream on top to serve.

Thick tomato soup

1. Heat the olive oil and butter in a large pot over a medium heat.
2. Add the onions and cook until they’re translucent.
3. Stir in the flour, and cook for one minute. Then add the milk gradually, stirring continuously.
4. Add the baking soda, tomatoes and sugar. Simmer for about 10 minutes, then blend once it’s cooled down slightly.
5. Add salt to taste.

  SHARE to spread the word that milk can be turned into some fabulous, hearty soups.