With Rachel's expert guidance you can learn the classics and then expand your horizons, with delicious, achievable, heart-warming recipes you'll turn to time and time again, including . . . While stories as to who first made it abound (was it Louis XV at his hunting lodge? Duke of Lorraine, father of the Queen of France?), its rise to popularity is rooted in practicality—onions were in expensive, making the soup economical.

Bread soup is a classic soup found in many countries. This paprika and ham rich soup is a traditional Spanish version that is loaded with rich garlic for a comforting and healthy meal. As one review stated, "this is a bowl of breakfast for dinner". Rachel Allen is a bestselling cookery writer, teacher and TV chef based at the world-famous Ballymaloe Cookery School in County Cork, Ireland. To make the toasted pumpkin seeds, place a frying pan over a high heat and add the coconut oil. Allow to melt and heat up, then add the pumpkin seeds and curry powder. Toss over the heat for 1–2 minutes, until the seeds have toasted and darkened slightly, then place on a plate lined with kitchen paper and sprinkle with the sea salt flakes.

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When chopping the outer stalks of celery, it’s a good idea to peel away the tough fibrous layer on the outside. Cheese Toast Slices. A slice of French bread or baguette topped with olive oil and Gruyère cheese is a major selling point for this delicious soup.

Must-Read: Discover the Best Bread for Your Nutella Sandwich: A Deliciously Perfect Pairing! -white bread I also wanted something with a bit of flavor, something that would add another layer of flavor to the soup. Proof that soups are not just for winter. Bright, zesty and fresh. Comforting like Rachel herself' NADIYA HUSSAIN While the bread is toasting, you will add oil to a large skillet, and begin sauteing your garlic until it just starts to become fragrant.

The ingredient list for tomato and bread soup like this is always beautifully short, each flavor standing on its own. Here’s what you’ll need for this version: Cut the pumpkin into 1–2cm chunks and place on a roasting tray. Drizzle with the olive oil and roast in the oven for about 20 minutes, until completely tender. Tip the pumpkin into a bowl (leaving the oven on) and mash very well with a fork, or blend in a food processor, then allow to cool. If using canned pumpkin purée, you’ll need 125g. I used yellow onions for this recipe, but you can swap other varieties of onions or do a mix. See the FAQ section below for ideas. You have options! But you also have swizzles upon swizzles of rich olive oil and peppery torn basil and deep tomato flavor that already tastes like bread dips. You really are set. White wine. Not all white wines are keto-friendly. You must use dry white wine like Sauvignon blanc. I also reduced the amount in this recipe to keep the net carbs per serving under control while having the tangy wine flavor.

At this point, you will add in the ham and paprika, stir well, and continue cooking for a few more minutes or until the ham starts to get some color. Whisk the egg and mix with the pumpkin purée and milk. Make a well in the centre of the dry ingredients and add the wet ingredients, then, with your hand in a claw shape, mix the two, making sure you don’t knead but just mixing until it comes together. French onion soup tastes like sweet caramelized onions, with intense savory notes from beef broth, wine, and brandy. Erythritol. It’s the swap to sugar, and it is a 100% keto-friendly keto sweetener that can caramelize onion just as well without adding any carbs. Now shape the remaining mixture into meatballs, each about 15g in weight – you should get about 26 balls altogether. Fry them in the olive oil over a medium heat, turning them regularly, until they’re cooked on the inside (they’ll have a firm spring) and golden all over.It is super easy to make an onion soup. First, heat the butter, add finely sliced white onion, and cook for 20-25 minutes until soft, brown, and fragrant. To make the candied bacon, line a baking tray with a sheet of parchment paper. Place the brown sugar in a bowl and dip both sides of the streaky bacon in it so that they are completely coated. Use a little more sugar if you need to. Cook for 5–6 minutes in the preheated oven, until the bacon is caramelized on both sides. Remove from the oven and leave until cool and crisp. Once crisp, break the bacon, or snip with scissors, into pieces about 1cm in size. Garlic & Olive Oil. Sauté garlic in oil until fragrant and then add your crushed tomatoes and let simmer for a bit. Then add your broth & basil and keep simmering.

Rachel has had work published in numerous magazines and newspapers including the Irish Mail on Sunday, the Sunday Tribune, Delicious, Olive, BBC Good Food and Food & Wine Magazine, and she currently writes a weekly food column for the Irish Sunday Independent.I love the addition of ham in this recipe for a bit more protein and a nice salty balance to the garlic. For this, I reach for a nice uncured ham and dice into cubes. You can use any pork or ham you have on hand, but I would recommend avoiding sugar or honey ham.