Soups

Well, they are ideal to make in a slow cooker, aren't they? Delicious bowlfuls of colourful concoctions, slowly cooked to perfection with no fuss, no steam and hardly any effort! Some need a little preparation - chopping, grating or pre-frying - but, once the ingredients are in the cooker, they can be left to do their own thing with little or no moisture loss so there's no need to worry that they'll boil dry. Throughout the Mediterranean there are loads of different soups that celebrate the best of its produce - vegetables, dried beans and lentils, meat, fish and poultry. Many of these soups provide pretty substantial fare that, with a few hunks of lovely fresh bread, make a meal in themselves.

Hearty Fish Soup with Red Pepper and Garlic Rouille

Fish soups are popular throughout the Mediterranean. They would usually be made using the heads and bones from the seafood to make stock before making the final dish. But for the slow cooker it would defeat the object to do that first, so I've cheated and used ready-made stock. The red pepper and garlic rouille adds an exciting finish.

Serves 4-6
Cooking time 4-5 hours low
Serve with crusty bread

For the soup:
45 ml/3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 celery stick, finely chopped
1 carrot, finely chopped
2 beefsteak tomatoes, skinned and finely chopped
200 g/7 oz raw mixed seafood, thawed if frozen
225 g/8 oz monkfish or thick cod fillet, diced
150 g/5 oz tuna steak, diced
10 ml/2 tsp anchovy essence (extract)
15 ml/1 tbsp tomato purée (paste)
200 ml/7 fl oz/scant 1 cup dry white wine or cider
500 ml/17 fl oz/2¼ cups fish or chicken stock
1 bay leaf
Salt and freshly ground black pepper
15 ml/1 tbsp chopped fresh parsley
For the rouille:
1 red (bell) pepper
1 garlic clove, crushed
120 ml/4 fl oz/½ cup mayonnaise
15 ml/1 tbsp olive oil
Salt and freshly ground black pepper
A few drops of lemon juice

To make the soup, heat the oil in a frying pan, add the onion, garlic, celery and carrot and fry gently, stirring, for 3 minutes until softened but not browned. Tip into the crock pot.
Add the tomatoes and all the fish.
Put the anchovy essence, tomato purée, wine or cider, stock and bay leaf in the frying pan. Bring to the boil, stirring, then tip into the pot. Cover and cook on Low for 4-5 hours.
Meanwhile, to make the rouille, roast the pepper under a preheated grill (broiler), turning occasionally, until blackened all over. Place in a plastic bag. When cool enough to handle, rub off the skin. Halve the pepper and remove the stalk and seeds.
Place the pepper in a blender with the garlic and blend until smooth, stopping and scraping down the sides as necessary. Add the mayonnaise and oil and blend again. Season to taste and sharpen with lemon juice. Tip into a small bowl and chill until ready to serve.
When the soup is cooked, discard the bay leaf and season to taste. Ladle into warm bowls, sprinkle with the parsley and serve with the rouille handed separately for each person to stir a large spoonful into their soup. Serve with crusty bread.

Green Minestrone with Fresh Basil

This glorious fresh version of the hearty Italian bean and vegetable soup is made with the best of the green vegetables and herbs of the area. Serve it with plenty of crusty bread and freshly grated Parmesan to sprinkle over for a nourishing light lunch or supper dish. You can keep a block of Parmesan in the fridge, which is more flavoursome than using ready grated.

Serves 6
Cooking time 6-8 hours low
Serve with crusty bread

1 bunch of spring onions (scallions), chopped
1 garlic clove, crushed
1 green (bell) pepper, finely chopped
1 courgette (zucchini), finely chopped
100 g/4 oz French (green) beans, finely chopped
1 small head of cavolo nero cabbage, finely shredded
300 g/11 oz/medium can of flageolet beans, drained
750 ml/1¼ pints/3 cups boiling vegetable or chicken stock
1 bay leaf
15 ml/1 tbsp olive oil
Salt and freshly ground black pepper
30 ml/2 tbsp chopped fresh basil
Freshly grated Parmesan cheese, to garnish

Place all the ingredients except the salt, pepper and basil in the crock pot and stir well. Cover and cook on Low for 6-8 hours until everything is tender.
Season to taste, discard the bay leaf and stir in the basil.
Ladle into warm bowls and sprinkle liberally with grated Parmesan before serving with crusty bread.

White Bean and Tomato Soup with Fennel and Quails' Eggs

This is an Italian speciality from Tuscany. The poached eggs are not traditional but they are a fantastic finishing touch. It makes a substantial soup for lunch or supper, or you can serve smaller portions as a starter before a salad or some bread and cheese. If you prefer, carry out Step 1 the night before, or use a can of beans instead of fresh and go from Step 2.

Serves 4
Cooking time 12-14 hours low
Serve with warm ciabatta bread

100 g/4 oz/2/3 cup dried haricot (navy) beans, soaked in cold water for several hours or overnight
15 ml/1 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
1 head of fennel, finely chopped
4 beefsteak tomatoes, skinned and chopped
600 ml/1 pint/2½ cups boiling vegetable or chicken stock
90 ml/6 tbsp dry white wine
15 ml/1 tbsp tomato purée (paste)
5 ml/1 tsp light brown sugar
10 ml/2 tsp chopped fresh sage
10 ml/2 tsp chopped fresh thyme
Salt and freshly ground black pepper
8 quails' eggs
4 or 8 fresh sage leaves, to garnish

Drain the beans and place in a saucepan. Cover with fresh water and boil rapidly for 10 minutes to remove toxins. Tip into the slow cooker, cover and cook on Low for 6-8 hours until tender (or boil in the saucepan for about 45 minutes).
Meanwhile, heat the oil in a frying pan. Add the onion, garlic and fennel and fry gently for 2 minutes, stirring, until softened but not browned.
Tip into the beans and add all the remaining ingredients except the eggs. Re-cover and cook on Low for 6 hours until everything is tender. Stir well, taste and re-season if necessary.
Carefully break the eggs into the soup. Cover and cook on High for a further 2-4 minutes or until they are cooked to your liking. Ladle into warm bowls, making sure everyone gets two eggs. Garnish each serving with one or two fresh sage leaves and serve with warm ciabatta bread.

Greek Lamb, Courgette, Egg and Lemon Soup with Garlic Pittas

This soup is often made with just lamb stock and rice and finished with the egg and lemon. Here there are chunky pieces of meat and vegetable in the soup, which makes it a satisfying meal rather than just a starter. Serving it with the buttery garlic pittas rounds it off perfectly. You can use a meaty roast lamb bone instead of the raw meat if you prefer.

Serves 4-6
Cooking time 10-14 hours low

For the soup:
½ small shoulder of lamb, trimmed of excess fat
1 onion, finely chopped
1.2 litres/2 pints/5 cups boiling water
1 bay leaf
5 ml/1 tsp salt
Freshly ground black pepper
2 courgettes (zucchini), diced
50 g/2 oz/1¼ cup long-grain rice
Juice of 1 lemon
2 eggs, beaten
For the pittas:
40 g/1½ oz/3 tbsp butter, softened
1 garlic clove, crushed
30 ml/2 tbsp chopped fresh parsley, plus extra for garnishing
Salt and freshly ground black pepper
4 pitta breads

To make the soup, put the lamb in the crock pot with the onion, water, bay leaf, salt and a good grinding of pepper. Cover and cook on Low for 8-10 hours until the meat is very tender.
Add the courgettes, rice and lemon juice. Stir well, re-cover and cook on Low for 2 hours until everything is soft. If necessary, skim off any fat from the surface.
To make the pittas, about 10 minutes before the soup will be ready mash the butter with the garlic and parsley and a little salt and pepper. Spread over one side of each pitta. Lay the breads on foil on the grill (broiler) rack. Cook under a preheated grill for about 2 minutes until hot through and the butter has melted. Turn off the grill, wrap up the breads in the foil so they absorb the melted butter and keep warm under the grill.
Lift the lamb out of the soup, remove the meat and discard the bones. Cut the meat into small pieces and return it to the soup. Turn off the slow cooker.
Whisk 2 ladlefuls of the stock into the beaten eggs, then stir back into the pot. Taste and re-season, if necessary.
Cut the pitta breads into fingers and place in a serving basket. Ladle the soup into large warm bowls, sprinkle with parsley and serve with the garlic pittas.

Chicken and Lentil Soup with Harissa

This is harira, the national soup of Morocco. Traditionally it is served during Ramadan to break the fast at sundown, and almost every household will prepare its own version. Some use different legumes, such as brown lentils or butter beans, and lamb instead of chicken and rice instead of pasta. You could carry out Step 1 the night before and cook the beans overnight.

Serves 4-6
Cooking time 6-8 hours low and 1 hour high
Serve with rustic bread rolls

75 g/3 oz/½ cup dried chick peas (garbanzos), soaked in cold water for several hours or overnight
2 chicken portions
50 g/2 oz/1/3 cup red lentils
1 large onion, chopped
1 garlic clove, crushed
A pinch of saffron strands
15 ml/1 tbsp paprika
5 ml/1 tsp ground coriander
5 ml/1 tsp ground cumin
5 ml/1 tsp salt
Freshly ground black pepper
400 g/14 oz/large can of chopped tomatoes
15 ml/1 tbsp tomato purée (paste)
900 ml/1½ pints/3¾ cups boiling chicken stock
15 ml/1 tbsp harissa paste
50 g/2 oz vermicelli, broken into short lengths
A handful of chopped fresh coriander (cilantro) and 1 thinly sliced lemon, to garnish

Drain the chick peas, place in a saucepan and cover with fresh water. Bring to the boil and boil rapidly for 10 minutes, then reduce the heat and simmer for 45 minutes until almost tender. Drain and tip into the crock pot.
Add all the remaining ingredients except the harissa paste and vermicelli. Cover and cook on Low for 6-8 hours.
Remove the chicken and stir the harissa paste and vermicelli into the soup. Re-cover and cook on High for a further 1 hour until everything is tender.
Meanwhile, take all the chicken off the bones and discard the skin. Cut the meat into small pieces. When the soup is cooked, stir in the chicken, taste and re-season. Heat through for 10 minutes. Ladle into warm bowls, sprinkle with the coriander and add a slice or two of lemon to each bowl. Serve with rustic bread rolls.

Creamy Leek and Potato Soup with Croûtons

This classic from France, vichysoisse, is delicious hot or chilled. I've added some peas to the mixture to give it added sweetness and a lovely green colour. Remember that the slow cooker must be set on Low before enriching the soup with the egg yolk and cream at the end of cooking, as it would curdle if it was allowed to boil.

Serves 6
Cooking time 6-8 hours low

For the soup:
25 g/1 oz/2 tbsp butter
15 ml/1 tbsp sunflower oil
1 onion, finely chopped
2 large leeks, trimmed and sliced
2 large potatoes, peeled and diced
100 g/4 oz/1 cup frozen peas, thawed
750 ml/1¼ pints/3 cups boiling chicken or vegetable stock
1 bouquet garni sachet
Salt and freshly ground black pepper
150 ml/¼ pint/2/3 cup single (light) cream, plus a little extra for garnishing
1 egg yolk
For the croûtons:
30 ml/2 tbsp sunflower oil
25 g/1 oz/2 tbsp butter
2 slices of bread, cut into small cubes

To make the soup, heat the butter and oil in a saucepan. Add the onion and leeks and cook for 2 minutes, stirring, until softened but not browned.
Tip into the crock pot and add all the remaining ingredients except the cream and egg yolk. Cover and cook on Low for 6-8 hours until really tender.
Discard the bouquet garni and transfer the soup to a blender or food processor. Purée until smooth. Add the cream and egg yolk and blend again. Taste and re-season, if necessary. Return the soup to the pot to reheat very gently.
Meanwhile, to make the croûtons, heat the oil and butter in a frying pan. Add the bread cubes and fry over a moderate heat, stirring, until golden all over. Drain on kitchen paper (paper towels).
Ladle the soup into bowls, add a swirl of cream to each and sprinkle with a few croûtons before serving.

Caramelised French Red Onion Soup with Gruyère and Ham Croûtes

For this classic French soup, I've used sweet red onions, softened and caramelised in a little butter and sugar, then added the stock and slow cooked them. The soup is topped with toasted French bread smothered in ham and melting cheese. If you prefer you can brown the onions for about 10 minutes in a frying pan, transfer them to the crock pot and continue at Step 2.

Serves 4
Cooking time 2-3 hour high and 3-6 hours low

25 g/1 oz/2 tbsp butter, cut into small flakes
4 large red onions, halved and thinly sliced
15 ml/1 tbsp light brown sugar
750 ml/11D4 pints/3 cups boiling beef stock
Salt and freshly ground black pepper
4 diagonally cut slices of French bread
2 slices of sweet-cured ham, halved
50 g/2 oz/½ cup grated Gruyère (Swiss) cheese

Put the butter in the crock pot on High, cover and leave for about 15 minutes until melted. Add the onions and sugar, toss well, cover and cook for 2-3 hours until soft and turning lightly golden.
Add the stock and a little salt and pepper, turn down to Low, re-cover and cook for a further 3-6 hours. Taste and re-season, if necessary.
Meanwhile, make the croûtes. Toast the bread on both sides under the grill (broiler). Add a slice of ham to each, trimming them to fit, then pile the cheese on top. When ready to serve, toast again until the cheese melts and bubbles. Immediately ladle the soup into bowls, top each with a croûte and serve straight away.

Chick Pea, Tahini and Red Pepper Soup

This is really a thinned-down houmous! It makes a filling and tasty soup, particularly if served with several colourful accompaniments. I also like to serve it with lemon wedges to squeeze over, and warm pitta breads to accompany. You could carry out Step 1 the night before and cook the chick peas overnight, or use a drained can of chick peas and start at Step 2.

Serves 4
Cooking time 6-8 hours low
Serve with crusty granary bread

100 g/4 oz/2/3 cup dried chick peas (garbanzos), soaked in cold water for several hours or overnight
30 ml/2 tbsp olive oil, plus extra for serving
1 large onion, chopped
1 large carrot, chopped
2 garlic cloves, crushed
2 red (bell) peppers, trimmed, cored and diced
5 ml/1 tsp ground cumin
5 ml/1 tsp ground turmeric
2.5 ml/½ tsp ground ginger
750 ml/1¼ pints/3 cups boiling vegetable stock
30 ml/2 tbsp tahini (sesame seed paste)
2.5 ml/½ tsp dried thyme
5 ml/1 tsp clear honey
1.5 ml/¼ tsp crushed dried chillies (optional)
Salt and freshly ground black pepper
For the accompaniments:
Small dishes of finely diced avocado, tossed in lemon juice, finely chopped tomato, sliced stoned (pitted) green and black olives, raisins

Drain the chick peas, place in a saucepan and cover with fresh water. Bring to the boil and boil rapidly for 15 minutes. Drain and tip into the crock pot.
Heat the oil in a frying pan, add the onion and carrot and fry for 2 minutes, stirring. Tip into the pot. Add all the remaining ingredients, cover and cook on Low for 6-8 hours until the chick peas are really soft.
Purée the soup in a blender or food processor and return to the pot. Taste and re-season if necessary. Keep warm on Low until ready to serve.
Ladle into warm bowls, add a trickle of olive oil to each and serve with crusty bread and the accompaniments handed separately.

Spicy Sausage, Cabbage and Potato Soup

Variations of this soup are eaten all over Spain. They all contain either white or Savoy cabbage and chorizo sausage but some also have dried beans and others potato. I particularly like adding pimiento and a little hot pimentón to enhance the flavour, and to trickle extra virgin olive oil over before serving.

Serves 4
Cooking time 6-8 hours low
Serve with any rustic-style bread

30 ml/2 tbsp olive oil, plus extra for serving
1 onion, chopped
1 large garlic clove, crushed
2.5 ml/½ tsp pimentón
100 g/4 oz piece of chorizo sausage, skinned and diced
2 large potatoes, diced
½ small white cabbage, chopped
2 pimiento caps, from a can or jar, drained and diced
5 ml/1 tsp chopped fresh rosemary
1.2 litres/2 pints/5 cups boiling chicken or vegetable stock
Salt and freshly ground black pepper
4 small sprigs of fresh rosemary (with flowers when in season), to garnish

Heat the oil in a frying pan, add the onion and garlic and fry gently, stirring, for 2 minutes. Tip into the crock pot.
Add all the remaining ingredients, cover and cook on Low for 6-8 hours until the potatoes and cabbage are really tender.
Taste and re-season if necessary. Ladle into warm bowls, trickle a little olive oil over each and push a small sprig of rosemary into the soup at the edge of each bowl. Serve with rustic-style bread.

Brandied Wild Mushroom Soup with Oregano Cream

Even if you don't go mushroom picking, you can buy selections of different varieties in your local supermarket. They look wonderful and the flavour of this thin soup is second to none. When wild mushrooms are not in season, use cultivated open mushrooms instead. I use a food processor to finely chop the additional vegetables.

Serves 4
Cooking time 5-7 hours low
Serve with French bread

15 g/½ oz/1 tbsp butter
30 ml/2 tbsp olive oil
1 onion, minced (ground) or finely chopped
1 large garlic clove, minced or finely chopped
1 carrot, minced or finely chopped
1 celery stick, minced or finely chopped
100 g/4 oz cultivated cup mushrooms, minced or finely chopped
750 ml/1¼ pints/3 cups chicken or vegetable stock
250 g/9 oz wild mushrooms, cut into neat pieces but not too small
10 ml/2 tsp mushroom ketchup (catsup)
30 ml/2 tbsp chopped fresh oregano
Salt and freshly ground black pepper
90 ml/6 tbsp crème fraîche
15 ml/1 tbsp chopped fresh parsley
30 ml/2 tbsp brandy

Heat the butter and half the oil in a saucepan, add the minced or chopped vegetables and fry gently, stirring, for 2 minutes until softened but not browned.
Add the stock, bring to the boil and tip into the crock pot.
Add the wild mushrooms, mushroom ketchup, half the oregano and a little salt and pepper. Cover and cook on Low for 5-7 hours.
Meanwhile, mix the crème fraîche with the remaining oil and oregano and the parsley. Season to taste and chill until ready to serve.
When the soup is ready, stir in the brandy, taste and re-season if necessary. Ladle into large warm soup plates, top each with a spoonful of the oregano cream and serve with French bread.

Spiced Sweet Potato and Pumpkin Soup with Watercress and Lemon Pistou

This is based on a recipe I first enjoyed in Aix-en-Provence in the South of France. It is rich, sweet and beautifully golden. The watercress and lemon pistou adds colour, texture and a peppery sharpness. For a smoother consistency, use ground almonds instead of flaked. The pistou is also wonderful stirred through pasta with Parmesan shavings scattered over.

Serves 6
Cooking time 6-8 hours low
Serve with crusty bread

For the soup:
15 g/½ oz/1 tbsp butter
1 large onion, chopped
1 celery stick, chopped
½ small pumpkin, about 450 g/
1 lb, seeded and diced
1 large sweet potato, diced
2.5 ml/½ tsp ground cumin
2.5 ml/½ tsp paprika
2.5 ml/½ tsp dried herbes de Provence
900 ml/1½ pints/3¾ cups boiling chicken or vegetable stock
Salt and freshly ground black pepper
For the pistou:
1 bunch of watercress, stalks trimmed
50 g/2 oz/½ cup flaked (slivered) almonds
1 garlic clove, crushed
Grated zest of 1 lemon
5 ml/1 tsp lemon juice
90 ml/6 tbsp olive oil

To make the soup, heat the butter in a saucepan, add the onion and celery and fry, stirring, for 2 minutes until lightly golden. Add the pumpkin and sweet potato and toss to coat in the butter.
Tip into the crock pot and add all the remaining ingredients. Cover and cook on Low for 6-8 hours until very tender.
Meanwhile, to make the pistou, put all the ingredients in a blender or food processor and run the machine until the mixture forms a coarse paste, stopping and scraping down the sides as necessary. Season to taste. Turn into a small bowl and chill until ready to serve.
When the soup is cooked, purée in a blender or food processor. Taste and re-season if necessary. Return to the crock pot on Low to keep warm until ready to serve ladled into warm soup bowls, with a spoonful of the pistou in each one and crusty bread.

Tomato and Ciabatta Soup with Rocket and Basil

This is a simple but fresh soup bursting with Mediterranean flavour. Adding the spoonful of Mascarpone cheese is not traditional but it does add an original enriching taste and texture. I like to serve it before a prosciutto platter with olives, some melon, Mozzarella and more freshly baked Italian ciabatta bread.

Serves 6
Cooking time 6-8 hours low
Serve with ciabatta bread

900 g/2 lb ripe plum tomatoes, skinned and chopped
2 garlic cloves, crushed
1 bunch of spring onions (scallions), finely chopped
10 ml/2 tsp clear honey
15 ml/1 tbsp white balsamic condiment
250 ml/8 fl oz/1 cup boiling vegetable stock
60 ml/4 tbsp dry vermouth
60 ml/4 tbsp olive oil
2 thick slices of ciabatta bread, made into breadcrumbs
25 g/1 oz wild rocket, chopped
15 ml/1 tbsp chopped fresh basil
60 ml/4 tbsp Mascarpone cheese
30 ml/2 tbsp milk
Salt and freshly ground black pepper
4 small basil leaves, to garnish

Put the tomatoes, garlic, spring onions, honey, balsamic condiment, stock, vermouth and oil in the crock pot. Cover and cook on Low for 5-7 hours until the tomatoes are pulpy.
Stir in the breadcrumbs, rocket and basil and cook for a further 1 hour.
Meanwhile, mix the Mascarpone with the milk to form a soft dropping consistency.
Season the soup to taste and ladle into warm open soup plates. Add a spoonful of the thinned Mascarpone to each and top each with a basil leaf. Serve with chunks of ciabatta bread.