You may not think of soup as a typical summer dish, but with these clever summery twists, you can cook up a light and delicious summer soup supper in minutes
Tennessee Pulled Pork and Bean with Zesty Lime Guacamole Toast
Preparation time: 10 minutes
Cooking time: 10 minutes
- 1 carton of New Covent GardenSoup Co.’s Tennessee pulled pork and bean Soup
- 1 small baguette
- 1 tbsp olive oil
- 1 large, ripe avocado
- 1/2 lime, juiced
- Coriander stalks, finely chopped
- 1 tomato, deseeded and finely chopped
- 1/2 red chilli, deseeded and finely chopped
- Salt and pepper to season
- A handful of coriander leaves
- Pour the soup into a pan and leave to warm gently on the barbeque.
- Cut the baguette diagonally into 6 slices approximately 1 cm thick and drizzle with olive oil.
- Place the oiled bread directly onto the barbeque and grill on both sides until it is slightly blackened.
- To make the guacamole, scoop out the flesh of the avocado, discarding the skin and stone, and mash it with a fork until it is smooth with a few medium sized chunks of avocado remaining.
- Add the lime juice, coriander stalks, ½ the chopped tomato and chilli. Stir well and season with salt and pepper to taste.
- With a teaspoon, smear the guacamole onto one side of the baguette toasts.
- Once the soup is bubbling, pour it into two bowl and float the guacamole toast on top. To garnish, sprinkle with the coriander leaves and the remaining chopped tomato.
New Covent Garden Soup Co.’s Tennessee pulled pork and bean with smoked paprika is available from all major retailers RRP £2.20
Slow Roast Tomato Soup with Black Bean and Kidney Bean Dumplings
Preparation time: 20 minutes (bean dumplings can be prepared in advance and kept refrigerated for two days)
Cooking time: 10 minutes
- 1 carton of New Covent Garden Soup Co.’s Slow Roast Tomato Soup
- 100g tinned kidney beans, drained and rinsed under cold water
- 100g tinned black beans, drained and rinsed under cold water
- Half a small red onion, finely chopped
- 1 garlic clove, finely crushed
- Half an egg, beaten
- 1tsp ground cumin
- 1tbsp plain flour
- Handful of basil leaves and stalks, finely chopped, plus a few extra to garnish
- 1tbsp olive oil
- Pour the soup into a pan and leave to warm gently on the barbecue
- Leaving a little olive oil, flour and fresh basil to one side for finishing the dumplings and garnishing the soup, add the remaining ingredients to a food processor and blend until smooth. Alternatively, mash the beans with a potato masher until smooth and stir in the remaining ingredients
- Dust your hands with flour and shape a teaspoon-sized amount of mixture into a ball. Repeat this until all the mixture has been used
- Drizzle the balls with olive oil and place on the barbecue, grilling for approximately 8 minutes, turning occasionally, until a firm skin has formed and the bean dumplings are a light golden colour
- When the soup is hot, pour it into two bowls and place the bean dumplings on top. To garnish, sprinkle with a few chopped basil leaves
New Covent Garden Soup Co’s Slow Roast Tomato is available from all major retailers RRP £2.20