Forkful's speedy suppers
As the colder weather creeps in, we welcome it with hearty soups and comforting broths.
This week's cavolo nero broth is a kind of winter minestrone. It uses the dark greens of cavolo nero, which grows quite happily in Ireland at this time of year, and pairs it with chorizo and cannellini beans. Our light chicken broth is beefed up with couscous and served with a dollop of yogurt. It's great if you're feeling poorly, or if you just need a hug in bowl form.
Cavolo nero and chorizo broth
Cooking Time: 25 minutes
1 small onion
2 cloves of garlic
1 large potato
50g of cooking chorizo sausage
500ml of chicken stock
1 x 400ml tin of cannellini beans
1 x 400ml tin of chopped tomatoes
200g pieces of cavolo nero
1 Peel and finely slice the onion. Peel and roughly chop the garlic, potato and carrot. Slice the chorizo into rounds
2 Heat a drizzle of olive oil in a large, heavy-based saucepan over a medium to high heat. Fry the onion and chorizo for three minutes. Then add the garlic, potato and carrot. Fry for another five minutes.
3 Pour in the chicken stock and boil for 15 minutes.
4 Add the chopped tomatoes and the beans. Bring to the boil.
5 Finely chop the cavolo nero and add to the soup for three minutes before serving with crusty bread.
Simple Chicken and Couscous Broth
Prep Time: 5 minutes
Cooking Time: 20 minutes
500ml of good-quality chicken stock
100g of couscous
A large handful of cooked chicken, shredded
Handful of fresh mint
1 Place the chicken stock in a saucepan and bring to the boil.
2 Peel and slice the carrot into chunks. Add to the chicken stock and simmer for five minutes.
3 Add the couscous and simmer for 10 minutes, or until the couscous has softened.
4 Add the chicken and simmer for another five minutes, or until the chicken has warmed through.
5 Finely shred the mint. Pour the chicken broth into bowls and scatter with fresh mint. Serve with a crack of black pepper.
This week's storecupboard essential:
Couscous: Having a box of these durum wheat granules in your press can help make a meal out of a few spare vegetables. It's a staple food throughout North Africa and, in the last decade, it has been happily adopted as a spud substitute here at home.
Photos: Mark Duggan