Recipes, food styling & photography | Mark Setchfield
Serves 4, prep time 10 minutes, cooking time 1 hour (to roast the peppers), 25 minutes for the soup
6 large red peppers
2 tbsp olive oil
1 garlic bulb, cut horizontally
2 tbsp brown sugar
1 chopped onion
1 tsp cumin seeds
Salt & pepper
800ml vegetable stock
1 tbsp honey
A bunch of fresh basil, keeping some to serve
3 tbsp natural plain yoghurt
Drizzle of olive to serve
Preheat the oven to 200°C.
Wash and cube the peppers, removing the core and seeds.
Place in a baking dish and coat with oil, place the garlic bulb in the centre.
Sprinkle with salt and brown sugar, cook in the oven for 30 minutes.
When the peppers are soft, remove the tray from the oven and set aside.
Now, heat the oil in a deep pan add the onion, cumin seeds, sauté them until they are soft.
Pour in the vegetable stock, season and bring to a boil.
Add the peppers, fresh basil, yoghurt and honey, stir and simmer for a further ten minutes.
Finally, blend the soup in the pan with a handheld blender or in a liquidiser.
Serve topped with a drizzle of oil, chilli flakes, sliced pepper and basil.
Bok Choy, Oyster Mushroom Thai Soup
Serves 4, prep time 10 minutes, cooking time 10 minutes
1 tbsp coconut oil
1 tbsp grated fresh ginger
200g oyster mushrooms, thinly sliced
2-3 tsp Thai green curry paste
½ tsp turmeric
300ml vegetable stock
200ml coconut cream
Salt & pepper
200g baby bok choy, thinly sliced
1 cup chopped coriander
Heat the coconut oil in a deep, over a medium heat.
Add half the ginger and stir for about 30 seconds.
Now add the sliced mushrooms and cook for 3-4 minutes.
When the liquid begins to evaporate, stir in the Thai paste and turmeric.
Next, add the stock and the remainder of the ginger.
Pour in the coconut cream and stir, season to taste, then bring the pan to a simmer for about five minutes.
Stir in the bok choy, coriander and allow it to wilt. Turn off the heat.
With a handheld blender, blitz the soup in the pan until smooth.
Serve in deep bowls, with sliced red chillies and coriander sprigs.
Grilled Sweetcorn Soup
Serves 4, prep time 15 minutes, cooking time 25 minutes
2 corn cobs, trimmed and halved
2 tbsp vegetable oil
1 onion chopped
2 tsp garlic salt
500ml vegetable stock
1 tbsp butter
1 ½ tsp smoky paprika
1 tsp cinnamon powder
250ml double cream
Freshly toasted bread to serve and a few sprigs of parsley
In a griddle, heat a tablespoon of oil, add the corn and grill until the kernels soften and brown.
Remove from the heat and allow to cool.
When cool enough to handle, stand the cobs on a chopping board, with a sharp knife remove the kernels and set them aside. In a deep pan, heat the remainder of the oil and sauté the onion.
Add the dry spices, garlic, butter, salt, stock and bring to a boil, then reduce the heat.
Add half of the corn and simmer for 10 minutes.
Next, add the cream, then with a handheld blender blitz the soup until smooth, add the remainder of the corn, and simmer for a further 10 minutes.
Serve topped with a few sprigs of parsley and freshly toasted bread.
Creamy Mushroom Soup
Serves 4, prep time 15 minutes, cooking time 20 minutes
1 tbsp of unsalted butter
1 leek, washed & sliced
500g chestnut mushrooms, chopped
2 garlic cloves, chopped
300ml fresh cream
1 tbsp mushroom soy sauce
Salt & pepper
750ml of vegetable stock
Melt the butter in a deep pan.
Sauté the leek over a medium heat for five minutes until softened.
Next, add the mushrooms and garlic, stir until they begin to release water.
Stir in cream, mushroom soy sauce then season.
Pour in the stock and bring to a boil, then reduce the heat and simmer for 15 minutes.
Check the taste, season more if required.
With a handheld blender blitz the soup until smooth.
Serve topped with coriander, stalks and toasted bread.
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