You’d think it would fall through the grate but no, there is a place for soup on your BBQ and these recipes show you how.

Slow Roast Tomato Soup with Black Bean and Kidney Bean Dumplings

Serves 2

Preparation time: 20 minutes (bean dumplings can be prepared in advance and kept refrigerated for two days)

Cooking time: 10 minutes

Ingredients 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

Method

  1. Pour the soup into a pan and leave to warm gently on the barbecue
  2. 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
  3. 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
  4. 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
  5. 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

Tennessee Pulled Pork and Bean with Zesty Lime Guacamole Toast

Serves 2

Preparation time: 10 minutes

Cooking time: 10 minutes

Ingredients

1 carton of New Covent Garden Soup 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

Method

  1. Pour the soup into a pan and leave to warm gently on the barbeque.
  2. Cut the baguette diagonally into 6 slices approximately 1 cm thick and drizzle with olive oil.
  3. Place the oiled bread directly onto the barbeque and grill on both sides until it is slightly blackened.
  4. 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.
  5. Add the lime juice, coriander stalks, ½ the chopped tomato and chilli.  Stir well and season with salt and pepper to taste.  
  6. With a teaspoon, smear the guacamole onto one side of the baguette toasts.
  7. 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

Red Thai Chicken with Chargrilled Veggie Skewers and Pak Choi

Serves 2

Preparation time: 1hr 15 minutes

Cooking time: 15 minutes

Ingredients

1 carton of New Covent Garden Soup Co.’s Red Thai Chicken Soup

1 red pepper, deseeded and cut into 1cm squared chunks

1 red chilli

1 red onion, peeled and cut into eighths

1 tbsp vegetable oil

1 pak choi, de-rooted and segmented

Salt and pepper to season

4 wooden skewers

Method

  1. Soak the skewers in warm water for approximately 1 hour
  2. Pour the soup into a pan and leave to warm gently on the barbeque
  3. Push the red pepper and red onion onto the skewers, alternating between each vegetable
  4. Drizzle the skewers with oil and sprinkle with a pinch of salt and a grind of pepper
  5. Place the skewers on the barbeque and turn every 2 minutes for approximately 10 minutes or until they are charring and the vegetables have softened
  6. Meanwhile, place the whole chilli on the barbeque and grill for 3 minutes, turning occasionally, until the skin is charred and the flesh is soft.  Chop into 1mm thick discs and set aside 
  7. Place the pak choi on the barbeque and grill for 1 minute, turning once, until they begin to wilt
  8. Once the soup is hot, pour it into two bowls and add the pak choi and a sprinkle of charred chilli.  Serve with the vegetable skewer alongside and chop sticks for dipping

New Covent Garden Soup Co.’s Red Thai Chickenis available from all major retailers RRP £2.20

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