SHOPPING LIST: Cooking Skills: Soups and Stocks 1, Chapter 4 (Blended Soups)

Ripe tomatoes, red peppers, frozen peas, a cauliflower, chestnut mushrooms, onions, garlic, potatoes, fresh mint, thyme, a lemon, double cream or crème fraîche, butter, rapeseed oil, your own vegetable stock (chapter 1) or low-salt cartons, bread (optional), flaked sea salt and black pepper.

Pea and mint soup (4 portions)
[ ] 1 tbsp rapeseed oil
[ ] 1 onion, chopped
[ ] 1 potato (about 200 g), peeled and diced
[ ] 700 ml vegetable stock, unsalted
[ ] 500 g frozen peas
[ ] 15 g fresh mint leaves
[ ] 1 lemon, juice
[ ] 3 tbsp plain yogurt, to serve

Roasted tomato and red pepper soup (4 portions)
[ ] 800 g ripe tomatoes, halved
[ ] 2 red peppers, deseeded and quartered
[ ] 1 onion, quartered
[ ] 4 garlic cloves, in their skins
[ ] 3 tbsp rapeseed oil
[ ] 500 ml vegetable stock, unsalted
[ ] 1 slice of bread, torn
[ ] 1 tsp sugar
[ ] 1 tbsp red wine vinegar

Cauliflower soup (4 portions)
[ ] 1 cauliflower (about 800 g), in florets
[ ] 3 tbsp rapeseed oil
[ ] 1 onion, chopped
[ ] 1 potato, diced
[ ] 2 garlic cloves, sliced
[ ] 800 ml vegetable stock, unsalted
[ ] 100 ml whole milk or plant milk
[ ] 1 pinch nutmeg

Cream of mushroom soup (4 portions)
[ ] 500 g chestnut mushrooms, sliced
[ ] 2 tbsp rapeseed oil
[ ] 30 g butter
[ ] 1 onion, chopped
[ ] 2 garlic cloves, sliced
[ ] 1 tbsp plain flour
[ ] 700 ml mushroom or vegetable stock, unsalted (chapter 2)
[ ] 4 sprigs thyme
[ ] 100 ml double cream
[ ] 1 lemon, juice

For the experiments
[ ] A stick blender
[ ] A ladle
[ ] Freezer tubs for leftovers