Here the Blur bassist and souper chef puts a fresh new spin on two traditional recipes.

Green Minestrone with shredded chicken

Serves 4

Prep time: 10 minutes

Cooking time: 30 minutes

Cals: 415

Sat fat: 4g

  • 3tbsp olive oil
  • 1 onion, finely chopped
  • 2 celery sticks, finely sliced
  • 1 small leek, halved lengthways and finely sliced
  • 3 cloves garlic (2 finely chopped)
  • Handful rosemary, finely chopped
  • 1.2L chicken stock (made with 2 stock cubes)
  • 2 skinless chicken breasts
  • 75g miniature soup pasta
  • 100g cavolo nero, finely sliced crosswise
  • 150g frozen peas
  • 4 slices sourdough

To serve:

  • 1 lemon, halved
  • 50g Parmesan, finely grated
  • Basil leaves

Pumpkin soup with poached eggs

Serves 4

Prep time: 15 minutes

Cooking time: 35 minutes

Cals: 464

Sat fat: 18g

  • 3tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • Small piece ginger, grated
  • 1 red chilli, deseeded and finely chopped
  • 700ml vegetable or chicken stock
  • 1 x 400g tin coconut milk
  • 1 pumpkin (approx 1kg), peeled and flesh cubed
  • 50g pumpkin seeds
  • 1tsp ground cumin
  • 2tbsp white wine vinegar
  • 4 medium eggs

To garnish:

  • Chilli flakes

Drink

Las Falleras Red, £5, Marks & Spencer

  • Food styling: Liberty Fennell
  • Prop styling: Jenny Hodges
  • Stockist: Marks & Spencer (Marksandspencer.com)

Source: Read Full Article