SOUP
RECIPE BOOK
Serving suggestion
Contents
We at Knorr® Professional have new and improved
recipes in our dry soup range and have created this
recipe book to give you some ideas on how to make
the most out of them.
Here we demonstrate how to use our soups mixes
as a base for your homemade soups and other
dishes like pies, pasta and casseroles.
In the range, flavours include:
•
•
•
•
•
•
Cream of Chicken
Mushroom
Cream of Vegetable
Tomato
Leek and Potato
Oxtail
• Beef and Vegetable
• Farmhouse Vegetable
•Cauliflower and
Broccoli
•Chicken and
Vegetable
Chicken
• Chicken and Sweetcorn Soup
• Curried Chicken and Chickpea Soup
• Chicken and Stuffing Pie
Mushroom
• Chestnut Mushroom, Almond and Tarragon Soup
• Mushroom, Kale and Cannellini Bean Soup
• Wild Mushroom Tagliatelle with Crème Fraiche
Vegetable
• Roast Root Vegetable Soup
• Butternut Squash Soup
• Vegetable Casserole with Irish Cheddar Cobbler
Tomato
• Roast Red Pepper and Tomato Soup
• Tomato Tortilla Bowl
• Courgetti with Charred Cherry Tomatoes, Picked Basil
and Shaved Parmesan
Leek and Potato
• Smoked Bacon and Spring Onion Soup
• Sweet Potato and Coconut Soup
• New England Clam Chowder
Nutritional Information
Full Soup Range
CREAM
OF
CHICKEN
Serving suggestion
Contents // Cream of Chicken // Mushroom // Cream of Vegetable // Tomato // Leek and Potato // Nutritional Information // Full Range
Chicken & Sweetcorn Soup
Ingredients
• 190g Knorr® Professional Cream of Chicken Soup
• 2.5L water
• 100g sweetcorn
• 150g chicken breast, skinless, cooked and pulled
• 2g parsley, chopped
KES 10
MA
PO
10
RTIO NS
Preparation
For the soup:
• Bring the water to the boil and whisk in the Knorr® Professional
Chicken Soup.
• Simmer for 4 minutes while stirring.
• Add half of the pulled chicken and half of the drained sweetcorn
and return to the boil.
• Serve garnished with pulled chicken, sweetcorn and
chopped parsley.
Serving suggestion
Curried Chicken and Chickpea Soup
Ingredients
• 160g Knorr® Professional Cream of Chicken Soup
• 2.2L water
• 300g minced chicken
• 35g Knorr® Professional Ginger Puree
• 400g chickpeas - tinned
• 300g carrots - peeled and diced into small pieces
• 50g Knorr® Professional Madras Paste
• 80ml yoghurt, natural
• 2g coriander – picked
KES 10
MA
PO
10
RTIO NS
Preparation
• Drain and wash chickpeas.
• Place Knorr® Professional Madras Paste into a pan, add a little
water and cook, reduce down and repeat the process twice more.
• Add diced carrots and minced chicken, cook without colour until
cooked through.
• Add the Knorr® Professional Ginger Puree and chickpeas, stir to
ensure well mixed.
• Add the water and bring to the boil, whisk in the Knorr®
Professional Chicken Soup and simmer for 4 minutes.
• Adjust consistency and seasoning if required.
• Serve garnished with natural yoghurt and picked coriander.
Serving suggestion
Chicken and Stuffing Pie
Ingredients
• 76g Knorr Professional Cream of Chicken Soup
• 800ml water
• 250g butter
• 1.2kg white medium sliced bread - slightly stale
• 1.5kg chicken thigh, skinless & boneless
• 750g onions diced
• 50ml rapeseed oil
• 75g Knorr® Professional Mixed Herbs Puree
KES 10
MA
®
PO
10
RTIO NS
Preparation
To make the crust:
• Cut crusts from the slices of bread and cut the slices in half into
two long triangles.
• Brush the bread with butter and line individual pie dishes, placing
triangles around in a circle ensuring there are no gaps, reserve
piece for base of the pie.
• Set aside in the fridge and make the filling.
To make the filling:
• Dice the chicken into half inch size chunks.
• Place the oil into a thick bottomed pot and add the chicken and
the onion, cook without colour until cooked through.
• Add the Knorr® Professional Mixed Herbs Puree to the chicken when
cooked through and mix well.
•M
ake the soup mix by boiling the water and whisking in the
Knorr® Professional Cream of Chicken Soup, return to boil and
simmer for 4 minutes.
• Allow to cool for 10 minutes.
• Take 200g of the crusts and blitz to breadcrumbs, add to
chicken mix.
• Pour the soup onto chicken and mix. Ladle the pie filling into each
pie and finish with a layer of buttered bread.
• Top with greaseproof paper and place a weighted tray on top.
• Preheat oven to 200c and bake the pies in the oven for 25 minutes
or until golden brown and crispy outside.
• Turn out and serve with selection of seasonal vegetables.
Serving suggestion
MUSHROOM
Serving suggestion
Contents // Cream of Chicken // Mushroom // Cream of Vegetable // Tomato // Leek and Potato // Nutritional Information // Full Range
Chestnut Mushroom, Almond
and Tarragon Soup
Ingredients
• 200g Knorr® Professional Mushroom Soup
• 2L water
• 200g chestnut mushrooms
• 20g Knorr® Professional Garlic Puree 750g
• 25ml rapeseed oil
• 1g tarragon, chopped
• 20g almonds toasted flaked
• 500ml almond milk, unsweetened
KES 10
MA
PO
10
RTIO NS
Preparation
• Cut the chestnut mushrooms in half and slice thinly.
• Warm the oil in a pan, fry the mushrooms in the oil then once
coloured add in the Knorr® Professional Garlic Puree.
• Remove from the pan and keep half aside for garnish.
• Toast the almonds in the oven at 180c for 2-3 minutes or until
golden brown and retain for garnish.
• Make mushroom soup by bringing the water to the boil, whisk
in the Knorr® Professional Mushroom Soup powder until mixed
thoroughly, simmer for 1 minute.
• Add the tarragon to the soup then simmer for a further 3 minutes.
• Stir in the almond milk, bring to boil and remove from the
heat immediately.
• Serve garnished with almonds and remaining mushrooms.
Serving suggestion
Mushroom, Kale and
Cannellini Bean Soup
Ingredients
• 200g Knorr® Professional Mushroom Soup
• 2.2L water
• 150g chestnut mushrooms
• 200g chopped onion
• 25ml rapeseed oil
• 200g cannellini beans canned in water
• 150g kale
• 5g Knorr® Professional Mixed Peppercorns Puree
• 20g Knorr® Professional Mixed Chilli Puree
• 3g parsley, chopped
• 300ml almond milk, unsweetened
KES 10
MA
PO
10
RTIO NS
Preparation
• Mix oil and Knorr® Professional Peppercorns Puree in a bowl.
• Shred the kale and keep half aside.
•T
oss half the kale in the peppercorn mix and bake in the oven at 160c
until crispy, ensure kale remains green.
• Cut chestnut mushrooms in half and slice thinly.
•F
ry the mushrooms in the oil along with the onions then once coloured
add in the Knorr® Professional Chilli Puree and mix through. Remove
from the heat.
• Drain and wash the cannellini beans.
• Make mushroom soup by bringing the water to the boil and whisking in
the Knorr® Professional Mushroom Soup and simmer for 4 minutes.
• Mix the remaining kale and beans with the mushroom and onions,
warm gently.
• Pour the soup onto the vegetable mix, add the almond milk and bring
to the boil, remove from the heat immediately.
• Adjust seasoning and consistency if required.
• Serve garnished with crispy kale and chopped parsley.
Serving suggestion
Wild Mushroom Tagliatelle
with Crème Fraîche
Ingredients
• 100g Knorr® Professional Mushroom Soup
• 1L water
• 700g Knorr® Pasta Tagliatelle
• 700g wild mushrooms
• 20ml rapeseed oil
• 50g Knorr® Professional Garlic Puree
• 20g Knorr® Professional Mixed Peppercorns Puree
• 2g fresh thyme, chopped
• 3.00 g lemon zest
• 60g parmesan cheese shaved
• 200ml crème fraîche
• 200ml Hellmann’s Real Mayonnaise
• 200g baby leaf spinach
KES 10
MA
PO
10
RTIO NS
Preparation
• Cook the tagliatelle in slightly salted water until tender.
• Remove from the heat and refresh under cold water.
• Drain and reserve.
• Make mushroom soup by bringing water to the boil and whisking in
the Knorr® Professional Mushroom Soup and simmer for 4 minutes.
• Fry the mushrooms in oil for 2 minutes, add thyme, Knorr® Professional
Garlic Puree and Knorr® Professional Mixed Peppercorns Puree.
•M
ix Hellmann’s Real Mayonnaise and crème fraîche together and
reserve for assembly.
• Add the tagliatelle, thyme and lemon zest to the mushroom mix.
•P
our soup into the pan and heat pasta through.
• Add baby spinach and toss together and add in the crème fraîche
to taste.
Serving suggestion
CREAM
OF
VEGETABLE
Serving suggestion
Contents // Cream of Chicken // Mushroom // Cream of Vegetable // Tomato // Leek and Potato // Nutritional Information // Full Range
Roast Root Vegetable Soup
Ingredients
• 152g Knorr® Professional Cream of Vegetable Soup
• 2.2L water
• 100g carrots
• 100g turnip
• 100g celeriac
• 100g parsnips
• 10ml rapeseed oil
• 15g honey
• 20g Knorr® Professional Ginger Puree
• 25g Knorr® Patak’s Madras Paste
KES 10
MA
PO
10
RTIO NS
Preparation
For the soup:
• Wash, peel and cut all vegetables into large dice.
• Then toss the vegetables in the Knorr® Patak’s Madras Paste,
honey, oil and roast at 180c for 25 minutes or until tender.
• To make soup whisk the Knorr® Professional Cream of Vegetable
Soup into the boiling water. Then allow to simmer for 4 minutes.
• Place roast vegetables and Knorr® Professional Ginger Puree into a
blender with 200ml of the soup then blend until smooth.
• Add the vegetables to the soup and adjust the seasoning and
consistency to suit.
Serving suggestion
Butternut Squash Soup
Ingredients
• 190g Knorr® Professional Cream of Vegetable Soup
• 2.5L water
• 20g Knorr® Professional Ginger Puree
• 550g butternut squash, peeled 2cm diced
KES 10
MA
PO
10
RTIO NS
Preparation
• Roast butternut squash in the oven at 180c for 25 minutes
or until tender.
• To make soup add Knorr® Professional Cream of Vegetable soup to
the boiling water and whisk until combined, bring back to the boil
and simmer for 4 minutes.
•P
lace the roast vegetables into a blender and blend until smooth.
• Add to the soup mix and stir until combined, adjust seasoning and
consistency to serve.
Serving suggestion
Vegetable Casserole with
Irish Cheddar Cobbler
Ingredients
For the Irish Cheddar
Cobblers:
• 675g self raising flour
• 2g salt
• 150g butter
• 75g parmesan cheese
• 150g strong cheddar
• 2g thyme
• 160g eggs
• 225ml buttermilk
KES 10
MA
For the Vegetable Casserole:
• 152g Knorr® Professional Cream of Vegetable Soup
• 1.5L water
• 500g carrots
• 250g chestnut mushrooms
• 250g turnips
• 500g onions
• 250g celeriac
• 25g Knorr® Professional Mixed Herbs Puree
• 25g Knorr® Professional Garlic Puree
• 80ml rapeseed oil
Preparation
For the Irish Cheddar Cobblers:
• Mix flour and salt.
• Cut the butter into large dices and rub into flour until you get a bread crumb
like mixture.
• Mix in thyme, parmesan and cheddar.
• Make a well in the flour, add the buttermilk and eggs and mix lightly
into a dough.
• Place onto a floured surface and roll to ½” thickness, cut into 1.5cm in circles or scones.
• Keep in the fridge until required.
For the Vegetable Casserole:
• Toss the carrots, turnips, and celeriac in half the oil and roast in the oven at 170c
for 12 minutes or until tender.
• Cut the chestnut mushrooms into quarters.
• Add remaining oil to a thick bottom pot, fry the chestnut mushrooms and onions.
• Add the Knorr Professional Garlic Puree and mix well then fry for 1 minute.
• To make the soup add the Knorr® Professional Vegetable Soup to the boiling
water and whisk until combined. Bring to a light simmer and cook for 1 minute.
• Stir in the Knorr® Professional Mixed Herb Puree, roast vegetables and onions.
Mix and simmer for an additional 5 minutes.
• Place the mix into a casserole dish, top with the scones and brush with egg wash.
• Bake in the oven at 200c for 15-20 minutes.
Serving suggestion
PO
10
RTIO NS
TOMATO
Serving suggestion
Contents // Cream of Chicken // Mushroom // Cream of Vegetable // Tomato // Leek and Potato // Nutritional Information // Full Range
Roast Red Pepper and
Tomato Soup
Ingredients
• 235g Knorr® Professional Tomato Soup
• 2.5L water
• 350g red pepper
• 60g pesto
KES 10
MA
PO
10
RTIO NS
Preparation
•M
ake up the soup by bringing the water to the boil, whisk in
the Knorr® Professional Tomato Soup and simmer for 2 minutes.
• Roast the peppers in the oven at 180c for 10 minutes, remove
the skin while warm.
• Remove the stalk and seeds from the peppers and dice into
5mm pieces.
• Place 300g into the soup and keep the remaining pepper aside.
• Add half the pesto to the soup and bring to the boil, simmer
for a further 2 minutes.
• Serve garnished with remaining roast pepper and pesto.
Serving suggestion
Tomato Tortilla Bowl
Ingredients
• 209g Knorr® Professional Tomato Soup
• 2.2L water
• 2g coriander, chopped
• 25g Knorr® Professional Mixed Chilli Puree
• 200g sweetcorn
• 400g kidney beans canned in water
• 100g green peppers diced
• 100g red peppers diced
• 298g avocado
• 25g plain wrap
• 1pc juice of 1 lime and zest
• 10ml rapeseed oil
• 1g salt
KES 10
MA
PO
10
RTIO NS
Preparation
• Make up tomato soup by bringing the water to the boil, whisk in the
Knorr® Professional Tomato Soup and simmer for 2 minutes.
• In a separate pan heat the oil and add the peppers and mix in the
Knorr® Professional Chilli Puree.
• Sweat on low heat until tender, add the sweetcorn and kidney
beans and heat through.
• Add the lime zest and juice to the soup and simmer.
• Add ¾ of the pepper mix to the soup and cook for a further 2 minutes.
• Cut tortilla into thin strips and deep fry at 180c until golden brown,
sprinkle with salt and reserve for garnish.
• Pour soup into bowls and garnish with remaining pepper and corn
mix, the diced avocado, tortilla strips and picked coriander.
Serving suggestion
Courgetti with Charred Cherry
Tomatoes, Picked Basil & Shaved Parmesan
Ingredients
• 190g Knorr® Professional Tomato Soup
• 1.5L water
• 5kg courgette - spiralised
• 20g Knorr® Professional Basil Puree
• 20ml olive oil
• 25g Knorr® Professional Garlic Puree
• 1kg cherry tomatoes
• 200g parmesan cheese
• 8g basil
KES 10
MA
PO
10
RTIO NS
Preparation
• Wash courgettes well in warm water.
• Trim top and bottom and cut in half.
• Prepare courgettes using a spiraliser for the spaghetti.
• Cut cherry tomatoes in half and drizzle with olive oil, using a
blowtorch char the tomatoes.
• Slow cook in the oven at 100c for one hour.
• Make up tomato soup by bringing the water to the boil, whisk in
the Knorr® Professional Tomato Soup, return to the boil and simmer
for 4 minutes.
• Mix in Knorr® Professional Basil Puree.
• In a large pan, warm the oil and add the Knorr® Professional Garlic Puree.
• Gently stir fry the courgetti for 2 -3 minutes, being careful not to overcook.
• Toss courgetti with tomato soup, cherry tomatoes, picked basil and
shaved parmesan.
• Serve immediately topped with more shaved parmesan and
picked basil leaves.
Serving suggestion
LEEK
AND
POTATO
Serving suggestion
Contents // Cream of Chicken // Mushroom // Cream of Vegetable // Tomato // Leek and Potato // Nutritional Information // Full Range
Smoked Bacon and
Spring Onion Soup
Ingredients
• 198g Knorr® Professional Leek & Potato Soup
• 2.5L water
• 150g smoked streaky bacon
• 90g spring onions
KES 10
MA
PO
10
RTIO NS
Preparation
For the soup:
•C
ook the smoked streaky bacon in the oven at 180c for 8 minutes
or until crispy.
• Allow the bacon to cool and then crumble into small pieces.
• Thinly slice spring onions.
• Take half of the bacon and half of the spring onions and keep
aside for garnish.
• To make the soup bring the water to the boil, whisk in the Knorr®
Professional Leek and Potato Soup, simmer for 1 minute.
• Add half of the bacon and spring onions and simmer for 3 minutes.
• Pour into bowls for service and garnish the soup with the
remaining smoked bacon and sliced spring onions.
Serving suggestion
Sweet Potato and Coconut Soup
Ingredients
• 195g Knorr® Professional Leek & Potato Soup
• 2L water
• 600g sweet potato
• 10g Knorr® Professional Mixed Chilli Puree 750g
• 400ml coconut milk
• 1pc lime - juice and zest
KES 10
MA
PO
Preparation
• Bake whole sweet potato in the oven at 160c until cooked
through, approximately 1 hour.
• Make the soup by bringing water to the boil and whisking in the
Knorr® Professional Leek and Potato Soup, simmer for 4 minutes.
• Add the chilli paste, juice and half the lime zest and return to
the boil.
• Cut sweet potato in half and scoop out the flesh, whisk into the
soup until thoroughly blended.
• Add coconut milk, stirring until combined.
Serving suggestion
10
RTIO NS
New England Clam Chowder
Ingredients
• 160g Knorr® Professional Leek & Potato Soup
• 2L water
• 1kg clams
• 100ml double cream
• 25ml rapeseed oil
• 200g streaky bacon
• 1pc bay leaf
• 6g thyme sprigs
• 8g parsley
• 500g potatoes
• 500g onions diced
• 1g cayenne pepper
KES 10
MA
PO
10
RTIO NS
Preparation
• Rinse the clams several times in fresh water to remove any sediment.
• Cook the bacon in the oil until crisp, then turn down the heat and add
the onion, cayenne peppers and continue to cook without colour.
• Cook clams in 1 litre of water simmering for 2 minutes, remove from
the heat and drain clams ensuring you keep the clam stock.
• Pour stock onto bacon and onions ensuring any grit on the bottom
of the stock remains in the jug.
• Add a further 1 litre of water, parsley stalks, thyme, bay leaf and the
potatoes and simmer until just cooked.
• Add the Knorr® Professional Leek and Potato Soup and stir in until
thoroughly mixed. Simmer for 4 minutes.
•R
emove the herbs. Add the cream and stir in, add clams.
• Adjust consistency and seasoning if required.
•S
erve sprinkled with chopped parsley.
Serving suggestion
Nutritional Information
Chestnut Mushroom, Almond and Tarragon Soup
Chicken and Sweetcorn Soup
Each serving contains:
Each serving contains:
Energy
Fat
Saturates
Sugars
Salt
Energy
Fat
Saturates
Sugars
Salt
90kcal
5.4g
2.7g
0.9g
1.74g
133kcal
9.1g
3.9g
1.5g
1.47g
5%*
8%*
13%*
<1%*
29%*
7%*
13%*
19%*
2%*
25%*
*% of reference intake of an average adult (8400kJ/2000kcal)
*% of reference intake of an average adult (8400kJ/2000kcal)
Curried Chicken and Chickpea Soup
Mushroom, Kale and Cannellini Bean Soup
Each serving contains:
Each serving contains:
Energy
Fat
Saturates
Sugars
Salt
Energy
Fat
Saturates
Sugars
Salt
143kcal
7.0g
2.7g
3.5g
2.06g
153kcal
9.3g
4.0g
1.9g
1.52g
7%*
10%*
14%*
4%*
34%*
8%*
13%*
20%*
2%*
25%*
*% of reference intake of an average adult (8400kJ/2000kcal)
*% of reference intake of an average adult (8400kJ/2000kcal)
Chicken and Stuffing Pie
Wild Mushroom Tagliatelle with Crème Fraiche
Each serving contains:
Each serving contains:
Energy
Fat
Saturates
Sugars
Salt
587kcal
30.6g
14.6g
8.4g
3.31g
29%*
44%*
73%*
9%*
55%*
*% of reference intake of an average adult (8400kJ/2000kcal)
Energy
Fat
Saturates
Sugars
Salt
442kcal
16.7g
9.00g
5.3g
1.42g
22%*
24%*
45%*
6%*
24%*
*% of reference intake of an average adult (8400kJ/2000kcal)
Contents // Cream of Chicken // Mushroom // Cream of Vegetable // Tomato // Leek and Potato // Nutritional Information // Full Range
Nutritional Information
Roast Red Pepper and Tomato Soup
Roast Root Vegetable Soup
Each serving contains:
Each serving contains:
Energy
Fat
Saturates
Sugars
Salt
Energy
Fat
Saturates
Sugars
Salt
98kcal
4.0g
1.6g
4.4g
1.54g
122kcal
5.8g
1.9g
7.1g
1.51g
5%*
6%*
8%*
5%*
26%*
6%*
8%*
9%*
8%*
25%*
*% of reference intake of an average adult (8400kJ/2000kcal)
*% of reference intake of an average adult (8400kJ/2000kcal)
Butternut Squash Soup
Tomato Tortilla Bowl
Each serving contains:
Each serving contains:
Energy
Fat
Saturates
Sugars
Salt
Energy
Fat
Saturates
Sugars
Salt
79kcal
2.6g
1.8g
1.5g
1.70g
195kcal
10.1g
3.1g
9.0g
2.02g
4%*
4%*
9%*
2%*
28%*
10%*
14%*
15%*
10%*
34%*
*% of reference intake of an average adult (8400kJ/2000kcal)
*% of reference intake of an average adult (8400kJ/2000kcal)
Vegetable Casserole with Irish Cheddar Cobbler
Courgetti with Charred Cherry Tomatoes,
Basil and Shaved Parmesan
Each serving contains:
Each serving contains:
Energy
Fat
Saturates
Sugars
Salt
Energy
Fat
Saturates
Sugars
Salt
562kcal
26.3g
11.6g
11.9g
2.93g
200kcal
11.1g
5.9g
9.4g
1.96g
28%*
38%*
58%*
13%*
49%*
10%*
16%*
29%*
10%*
33%*
*% of reference intake of an average adult (8400kJ/2000kcal)
*% of reference intake of an average adult (8400kJ/2000kcal)
Contents // Cream of Chicken // Mushroom // Cream of Vegetable // Tomato // Leek and Potato // Nutritional Information // Full Range
Nutritional Information
Smoked Bacon and Spring Onion Soup
Each serving contains:
Energy
Fat
Saturates
Sugars
Salt
79kcal
2.2g
1.2g
1.1g
1.11g
4%*
3%*
6%*
1%*
19%*
*% of reference intake of an average adult (8400kJ/2000kcal)
Sweet Potato and Coconut Soup
Each serving contains:
Energy
Fat
Saturates
Sugars
Salt
140kcal
8.3g
6.5g
1.9g
1.18g
7%*
12%*
32%*
2%*
20%*
*% of reference intake of an average adult (8400kJ/2000kcal)
New England Clam Chowder
Each serving contains:
Energy
Fat
Saturates
Sugars
Salt
243kcal
14.6g
6.1g
4.0g
1.55g
12%*
21%*
30%*
4%*
26%*
*% of reference intake of an average adult (8400kJ/2000kcal)
Contents // Cream of Chicken // Mushroom // Cream of Vegetable // Tomato // Leek and Potato // Nutritional Information // Full Range
Our Full Knorr® Professional
Soup Range
Find out more about the range
and other Knorr® Professional Soups
at ufs.com/knorrprofessional
Each box makes 82 portions of soup
Cream of Chicken
Mushroom
Cream of Vegetable
Tomato
Leek and Potato
Oxtail
Beef and Vegetable
Farmhouse Vegetable
Cauliflower and Broccoli
Chicken and Vegetable
Contents // Cream of Chicken // Mushroom // Cream of Vegetable // Tomato // Leek and Potato // Nutritional Information // Full Range