Soups

Cucumber Soup

A wonderfully refreshing chilled soup

Ingredients

2 large cucumbers, peeled, seeded and diced

440g beetroot, reserve liquid

1 large onion, chopped

2 tablespoons parsley

3 cups chicken stock

1 teaspoon sugar

½ cup sour cream

salt and pepper

Method

Combine all ingredients in a blender or food processor and refrigerate.

Serve cold.

Clear Mushroom Soup

Ingredients

1 packet button mushrooms, chopped

1 tablespoon butter

5 cloves garlic, crushed

4 to 6 cups water

cornflour

salt and pepper

1 teaspoon of vinegar

Method

Heat butter, sauté the garlic till just soft. Sauté the mushrooms and allow the water to evaporate, add water and cook for about 5 minutes. You can add a soup cube at this stage. Add salt, pepper, vinegar and thicken the soup with cornflour dissolved in a little water.

Note: a variation of this soup can be made with green chilies sautéed with the garlic and water and milk added, instead of just water. If adding green chilies, no need to add in the pepper.

Caldo Verde Soup

Ingredients

1 large onion, chopped

2 cloves garlic, chopped

500g potatoes, peeled and cut into 2cm blocks

1 ½ litres vegetable stock

250g greens finely shredded

2 tablespoon chopped parsley

salt and pepper to taste

2 tablespoons olive oil

Method

Cook onion in olive oil until soft. Add garlic and potatoes, cook for 5 minutes. Add stock and season to taste and cook for 15 minutes.Mash the potatoes, add the shredded greens, and boil uncovered for 10 minutes. Add parsley and simmer for 2 to 3 minutes. Serve hot.

Butternut Pumpkin and Rosemary Soup

Ingredients

1 butternut pumpkin

5 sprigs rosemary

150g red lentils

1 onion finely chopped

900ml vegetable stock

salt and pepper to taste

Method

Preheat oven to 200C. Peel butternut and remove seeds. Chop into small chunks and sprinkle rosemary and seasoning. Roast in a pan uncovered for 45 minutes.

Place lentils in a pot, cover with water and boil for 10 minutes. Strain and place in clean pot with onion and stock and simmer for 5 minutes. Remove cooked squash from oven and mash and add to the onion stock mixture. Simmer for about 25 minutes. Garnish with rosemary to serve.

Beetroot Soup

Ingredients

2 bunches of beetroot

chicken stock

1 onion

1 carrot

sugar

2 cloves garlic

Method

Peel vegetables, add chicken stock, and cover with water. Cook on a medium to low heat until the beetroot is cooked through. Mash or blend to a fine consistency, serve immediately topped with cream and chives.

Tomato and Basil Soup with Herb and Cheese Scones

Ingredients

1 cup small shell or macaroni pasta

1 tablespoon olive oil

1 red onion, finely chopped

2 cloves garlic, crushed

400g can diced tomatoes

410g tomato puree

2 cups chicken stock

¼ cup chopped fresh basil

Herb and Cheese Scones

2 cups self raising flour, sifted

30g butter, chopped

2 tablespoons chopped fresh parsley

¾ cup grated tasty cheese

¾ cup milk

Method

Preheat oven to 210C. Combine flour and a pinch of salt in a bowl. Rub butter into flour, add parsley and ½ cup of cheese. Add milk mixing to form a soft dough.

Turn onto a lightly floured surface and knead into rectangles. Cut into 12 squares.

Transfer to a greased baking tray, top with remaining cheese, and bake for 10 to 15 minutes.

Cook pasta in saucepan, add onion and garlic, cook for 2 minutes. Add tomatoes, puree, and chicken stock. Bring to the boil and simmer for 5 minutes.

Stir in pasta and basil, cook 2 to 3 minutes; season with salt and pepper. Ladle into serving bowls and top with basil leaves.

Creamed Corn and Chicken Soup

Ingredients

1 chicken breast fillet

2 teaspoons grated ginger

1 teaspoon sesame oil

6 green onions, chopped

2 x 240g cans creamed corn

2 cups chicken stock

1 tablespoon soy

Method

Place chicken in saucepan of water and simmer for 8 minutes. Drain and shred chicken. Cook ginger, and ¾ of the onion in oil in saucepan over low heat until soft. Stir in corn, stock, and soy. Bring to the boil and simmer for 4 minutes. Add chicken and cook until heated through. Ladle into bowls and sprinkle with remaining green onions.

Quick and Easy Minestrone

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

1 clove garlic, crushed

4 slices pancetta, chopped, or use regular bacon

3 cups diced fresh vegetables

400g diced peeled tomatoes

400g can cannelloni beans, rinsed

4 cups chicken stock

¼ cup prepared basil pesto

Method

Heat oil in a pan, add onions, garlic, and pancetta, and cook for 5 minutes. Stir in vegetables and cook for 8 minutes. Season with salt and pepper. Ladle into serving bowls and and top with a spoonful of pesto.

Hearty Potato and Bacon Soup

Ingredients

1 tablespoon oil

1 onion, chopped

4 rashers bacon

2 ½ cup hot water

2 chicken stock cubes, crumbled

2 teaspoons wholegrain mustard

½ cup cream

Method

Heat oil in pan, add onion and bacon and cook for five minutes. Add potatoes, cook for 5 minutes. Add combined hot water and chicken stock cubes. Bring to the boil, reduce heat, and simmer for 15 minutes. Add mustard and cream, and simmer 2 minutes.

Garnish with parsley, and serve with crusty bread.

This soup is amazing with crusty Italian Bread

Chicken and Lentil Soup

Ingredients

¼ cup olive oil

2 chicken breast fillets

1 leek, halved and thinly sliced

2 cloves garlic, crushed

2 carrots, peeled and diced

2 sticks celery, diced

1 cup red lentils, washed

1 litre chicken stock

400g can chopped tomatoes

2 tablespoons chopped fresh parsley

natural yoghurt to serve.

Method

Heat 1 tablespoon olive oil in a large saucepan, add chicken breasts and cook for 2 to 3 minutes on each side. Remove to a plate and allow to stand for about 5 minutes, then shred the chicken.

Heat remaining olive oil in the saucepan and add the leeks and garlic, cook, stirring, for 2 minutes, then add carrots and celery, and cook a further 2 minutes.

Stir in lentils and cook for 1 minute. Add the stock and tomatoes and bring to the boil. Reduce the heat to medium, and simmer for 20 minutes.

Stir in the chicken and parsley, and season with salt and pepper. Serve topped with yoghurt.

Quick Pumpkin Soup

Ingredients

1 tablespoon olive oil

2 onion, finely chopped

1 clove garlic, crushed

1 teaspoon honey

1 ½ kg butternut pumpkin, peeled and chopped

2 cups chicken stock

½ teaspoon ground nutmeg

½ cup coconut cream

toasted damper to serve.

Method

Combine oil, honey, onion, and garlic in a large microwave safe bowl and cook uncovered on high power for 2 or 3 minutes. Add pumpkin and stock, cover and cook for 18 to 20 minutes on high. Set aside for 20 minutes.

Blend or process soup until smooth. Stir in nutmeg and salt and pepper. Return to microwave, heat, covered for 3 to 4 minutes on medium-high, stirring every minute until heated through. Ladle into bowls, swirl through coconut cream and serve with toasted damper.

Onion and Tomato Soup

Ingredients

6 cups chicken stock

2 onions, sliced thinly

2 tomatoes, chopped

1 potato, peeled and chopped

1 tablespoon tomato paste

3 cloves garlic, crushed

½ french stick, broken into chunks

½ cup grated tasty cheese

snipped chives to garnish

Method

Combine all ingredients, except cheese and chives, in a large saucepan and brig to the boil. Reduce heat and simmer for 20 minutes or until potatoes are very tender.

Puree in a blender or food processor. Reheat and serve with sprinkled cheese and chives and chunky bread.

Chicken Laksa

Ingredients

250g dried vermicelli rice noodles

3 teaspoons peanut oil

400g chicken tenderloin, sliced

½ cup laksa paste

2 cups coconut milk

3 cups chicken stock

1 tablespoon brown sugar

1 bunch choy sum, chopped

100g bean shoots

fresh coriander leaves

lime wedges to serve

Note. Choy Sum (chinese flowering cabbage) can be recognised by its small yellow flowers, fleshy white stems, and tender green leaves, all of which can be eaten. It is also delicious in a stir fry.

Method

Place noodles in a saucepan of boiling water, stand for 7 minutes, then drain.

Heat oil in a large wok, add chicken and cook for 2 or 3 minutes. Add laksa paste to wok and stir for 30 seconds. Add coconut, stock, and brown sugar, bring to the boil. Reduce heat to medium, cover, and simmer for 5 minutes. Add choy sum stems and simmer for 2 or 3 minutes. Add choy sum leaves and chicken and cook for 2 minutes or until heated through.

Divide noodles between 4 serving bowls, add soup, and top with bean shoots and coriander. Serve with lime wedges.

Cool Cucumber Soup

Ingredients

1 ½ litres water (6 cups)

2 chicken stock cubes, crumbled

2 shallots, chopped

2 cloves garlic, crushed

3 teaspoons canned peppercorns, drained

2 medium green cucumbers, thinly sliced

2 x 140g cans whole water chestnuts, drained and sliced

¼ cup white vinegar

2 cups roughly chopped watercress

1 tablespoon icing sugar

Method

Combine water, stock cubes, shallots, garlic, and peppercorns in a large saucepan. Bring to the boil, reduce heat and simmer for 10 minutes. Allow to cool and pour into a large bowl. Cover and refrigerate for several hours. Stir cucumber, water chestnuts, vinegar, watercress, and sugar into soup.

Sweet Corn, Chicken, and Dumpling Soup

Ingredients

1 tablespoon oil

1 onion, chopped

1 litre chicken stock

310 g can creamed corn

1 cup shredded barbecue chicken

6 green onion, finely sliced

250g packet frozen mini dim sims

Method

Heat oil in a large saucepan and saute onion until tender. Blend in stock and corn, bring to the boil, reduce heat and stir in remaining ingredients.

Simmer for 3 to 5 minutes until dumplings are cooked. Serve hot.

This soup will keep well in a refrigerator if cooked in advance.

Avocado and Lime Soup

Ingredients

2 ripe avocados

1 small onion

1 clove garlic, crushed

2 tablespoons chopped fresh coriander

1 tablespoon chopped fresh mint

2 tablespoons lime juice

700 ml vegetable stock

1 tablespoon vinegar

1 tablespoon soy sauce

salt and pepper to taste

2 tablespoons sour cream

2 teaspoons lime juice

1 teaspoon grated rind of lime

1 tablespoon fresh chopped coriander, to serve

Method

Halve the avocados and scoop out the flesh. Place in a food processor with the onion, garlic, coriander, mint, lime juice and half of the vegetable stock, and blend until smooth.  Add the remaining stock, vinegar and soy sauce and blend again. Taste and season with salt and pepper and lime juice if necessary. Cover and chill in the fridge until needed.  To make the lime and coriander cream garnish, combine the sour cream, coriander and lime juice in a bowl. Ladle the soup into a chilled bowl, spoon the lime and coriander cream into the soup and sprinkle with lime rind.

Asparagus Soup

Ingredients

410g tin of asparagus cuts

milk

1 onion, roughly chopped

50ml plain flour

1 chicken stock cube

50ml cream

salt and pepper to taste

chopped chives

Method

Drain asparagus and retain juice. Pour asparagus juice into a jug and top up with milk to make 1 litre of liquid. Puree asparagus and onion. Add flour, mix well and place in saucepan. Add liquid to asparagus and onion mixture. Bring soup to boil and allow to simmer for 5 minutes over a low heat stirring continuously. Season with salt and pepper and garnish with chopped chives. Serve hot with croutons.

Creamy Cauliflower and Bacon Soup

Ingredients

1 tablespoon olive oil

1 onion, chopped

1 clove garlic, crushed

1 kg cauliflower florets

6 cups chicken stock

½ cream

seasoning to taste

Method

Heat oil in pan, cook onion and garlic until onion is tender. Add cauliflower, stirring for a minute or two, then add stock and bring to the boil. Reduce heat and simmer for 30 minutes.

Puree gently gradually stirring in cream and seasoning. Serve hot drizzled with extra cream and chives.

Chicken Vermicelli Consomme

Ingredients

1 tablespoon oil

500g chicken wings

1 medium onion, chopped

1 medium carrot, chopped

1 celery stick, chopped

2 bay leaves

3 litres water

2 egg whites

125g veal mince

50g vermicelli egg noodles

1 tablespoon chopped fresh chives

1 small fresh red chilli, finely chopped

Method

Heat oil in large saucepan, add chicken, carrot, onion, and celery. Stir over low heat until chicken is browned all over. Add bay leaves and water. Bring to the boil, reduce heat, and simmer for 2 hours. Cool stock and strain into a large bowl; discard chicken and vegetables. Refrigerate for several hours or overnight.

Remove fat from stock and return to pan. Boil uncovered until stock is reduced by about two thirds. Clarify stock to complete consomme.

To Clarify Stock

Place 1 cup of stock in a large bowl. Whisk in unbeaten egg whites and veal mince. Bring remainder of stock to the boil in a medium saucepan, whisk into veal and egg white mixture in a thin stream. Return mixture to pan and whisk over medium heat, and simmer gently for 15 minutes. Strain mixture slowly through a sieve. Add vermicelli, chives, and chilli.

Broccoli and Gruyere Soup with Garlic Croutons

Ingredients

30g butter

2 medium onions, chopped

500g broccoli, chopped

1 litre water

1 chicken stock cube

1/3 cup cream

½ cup gruyere cheese

Garlic Croutons

2 sliced white bread

30g butter

1 clove garlic crushed

1 tablespoon chopped parsley

Method

Heat butter in saucepan and cook onions for about 2 minutes. Add broccoli, water, and stock. Bring to the boil, reduce heat, and simmer for about 30 minutes. Blend mixture until smooth; add cream and reheat without boiling.

To make Croutons

Remove crusts from bread, cut bread into 1cm cubes. Heat butter in small frying pan. Add garlic, parsley, and bread. Stir over medium heat until cubes are crisp and golden.

Cherry Lemon Cinnamon Soup with Kirsch

Ingredients

1 cup water

½ cup caster sugar

2 x 425g cans pitted dark sweet cherries, drained

¼ cup kirsch

1/3 cup lemon juice

1 cinnamon stick

1/3 cup sour cream

½ teaspoon ground cinnamon

Method

Combine water and sugar in a medium saucepan and stir over low heat without boiling until sugar dissolves.

Blend or process cherries until smooth. Add cherries, liqueur, juice, and cinnamon stick to pan, cover, and simmer for 5 minutes. Remove cinnamon stick. Pour mixture into a bowl and allow to cool, then refrigerate. Serve cold.

Curried Pea and Lettuce Soup

Ingredients

30g butter

1 clove garlic, crushed

1 medium onion, chopped

2 teaspoons curry powder

2 cups shredded lettuce

2 cups frozen green peas

3 cups water

1 vegetable stock cube

Method

Heat butter in a large saucepan, add onion, garlic, and curry powder. Stir ove a medium heat for about 2 minutes or until onion is soft.Add lettuce and peas to pan and cook for about 2 minutes. Add water and stock cube and bring to the boil, reduce heat, cover, and simmer for 15 minutes. Blend or process mixture in batches until smooth, then reheat. Serve topped with sour cream and paprika.

Corn and Noodle Soup

Ingredients

4 cups water

2 chicken cubes, crumbled

60g vermicelli egg noodles

¼ cup bamboo shoots, finely sliced

2 shallots. Chopped

1 slice ham

2 teaspoons light soy

3 teaspoons dry sherry

1 teaspoons grated green ginger

310g corn kernels, drained

½ cup bean sprouts

1 ½ tablespoons cornflour

2 tablespoons water, extra

Method

Combine water and stock cubes in a large saucepan. Bring to the boil, add noodles, shallots, bamboo shoots, pepper, ham, sauce, sherry, and ginger. Return to boil, reduce heat, cover, and simmer for 5 minutes.

Stir in corn and sprouts. Blend cornflour with extra water add to soup and stir until soup thickens.

Vegetable and Coconut Soup

Ingredients

1 tablespoon oil

1 medium onion, chopped

2 small fresh red chillies, chopped

1 teaspoon grated fresh ginger

1 ¼ cups water

1 chicken stock cube

150g can coconut milk

1 cup milk

2 teaspoons shrimp sauce

2 teaspoons light soy

1 teaspoon lemon pepper

230g can water chestnuts, drained and sliced

1 bunch(10leaves) bok choi

425g can straw mushrooms, drained

1 small red pepper, finely chopped

Method

Heat oil in a large saucepan, add onion, chillies, and ginger. Cook over medium heat for about 2 minutes or until soft. Add remaining ingredients, bring to the boil, reduce heat, cover and simmer for 20 minutes.

Chunky Chorizo Sausage and Bean Soup

Ingredients

30g butter

1 medium onion, chopped

1 clove garlic, crushed

3 chorizo sausages, chopped

2 tablespoons plain flour

1 cup milk

1 large vegetable stock cube, crumbled

310 can butter beans, drained

¼ cup cream

2 teaspoons chopped oregano

2 teaspoons chopped basil

Method

Melt butter in medium saucepan. Add onion, garlic, and sausages and cook over medium heat for 5 minutes. Stir in flour and heat for 2 minutes. Remove from heat and gradually stir in milk, water, and stock cube. Stir over high heat for 3 minutes until mixture boils and thickens. Add beans, cream, and herbs. Stir until heated through.

Note Can be made 2 days ahead. Keep covered in refrigerator. Can also be frozen.

Fresh Vegetable Consomme

Ingredients

1 tablespoon whole black peppercorns

4 cloves garlic

2 bay leaves

2 sticks of celery

2 medium carrots

15g butter

2 medium leeks, sliced

1½ litres of water

1 large vegetable stock cube, crumbled

200g broccoli, chopped

Method

Tie peppercorns, garlic, and bay leaves in muslin. Cut celery and carrots into short strips. Heat butter in saucepan, add leeks and cook until tender. Add water, muslin bag, and stock cube, bring to the boil. Reduce heat and add vegetables. Simmer for 10 minutes, discard muslin bag.

Crab and Sweet Corn Soup

Ingredients

4 cups chicken stock

420g creamed corn

170g crab meat

6 green onions, sliced

1 tablespoon soy sauce (optional)

Method

Bring stock to the boil in a large saucepan. Reduce to simmer. Stir in corn, crab meat, and most of the onions. Simmer for 2 minutes.

When you are ready to serve soup, add soy and stir to combine. Ladle into serving bowls and serve immediately topped with remaining onions.

Bacon and Garlic Tomato Soup

Ingredients

1 tablespoon oil

1 large onion, chopped

3 cloves garlic, chopped

1 teaspoon grated ginger

3 rashers bacon, chopped

½ teaspoon chilli powder

2 x 425g cans crushed tomatoes

1 tablespoon tomato paste

1 chicken stock cube, crumbled

1 cup water

½ cup dry red wine

Method

Heat oil in a large saucepan, add onion, garlic, ginger, and bacon. Stir over medium heat for about 3 minutes. Stir in chilli, undrained tomatoes, paste, stock cube, water, and wine. Bring to the boil, reduce heat, and simmer uncovered for 5 minutes. Blend or process mixture in batches until well combined. Return to pan, reheat before serving.

Red Cabbage and Apple Soup

Ingredients

15 g butter

1 medium leek, chopped

1 clove garlic, crushed,

¼ cup water

3 cups (250g) shredded red cabbage

120ml can tomato juice

1 teaspoon worcestershire sauce

1 medium apple, chopped

1 medium potato, chopped

1 litre (4 cups) water, extra

1 large chicken stock cube, crumbled

1 tablespoon chopped fresh chives

Method

Heat butter in large saucepan, add leek, garlic, and water. Cook over medium heat for about 10 minutes or until leek is tender. Add cabbage, juice, sauce, apple, potato, extra water, and stock cubes. Bring to the boil, reduce heat, cover, and simmer for about 30 minutes or until potato is tender.

Blend or process mixture in batches until smooth. Reheat without boiling, sprinkle with chives.

Pumpkin, Bacon, and Caraway Soup

Ingredients

5 bacon rashers, chopped

1 large onion, chopped

2 small chicken stock cubes, crumbled

1 ½ litres (6 cups) water

750g pumpkin, chopped

1 teaspoon caraway seeds

½ cup sour cream

Method

Add bacon and onion to a large saucepan and cook for 3 minutes until onion is soft. Add stock cubes, water, pumpkin, and caraway seeds. Bring to the boil, reduce heat, and simmer for about 15 minutes or until pumpkin is tender. Blend or process mixture until smooth. Add sour cream and reheat without boiling.

Creamy Creamed Corn Soup

Ingredients

15g butter

6 shallots

2 tablespoons plain flour

3½ cups water

1 large vegetable stock cube, crumbled

2 x 440g cans creamed corn

½ cup cream

Method

Heat butter in large saucepan, add shallots, and stir over low heat for 2 minutes or until shallots are soft. Add flour and stir on medium heat for 1 minute. Remove from heat, gradually stir in water and stock cube and stir on high heat for 3 minutes until mixture boils and thickens. Add corn and cream, and reheat without boiling.

*serve with a sprinkle of finely chopped parsley.

Onion Consomme

Ingredients

60g butter

2 large onions, chopped

2 x 410g cans beef consomme

4 cups water

½ cup dry red wine

1 stick celery, chopped

½ medium red pepper, sliced

½ medium green pepper, sliced

Method

Melt butter in large saucepan, add onions, cook over low heat, stirring often, for about 20 minutes or until onions are soft and well browned. Stir in consomme, water and wine. Bring to the boil, reduce heat, and simmer for about 5 minutes. Strain mixture through a fine sieve, discard onion, return consomme to pan, add celery and peppers. Simmer for 5 minutes.

Rock Melon Cream Soup

Rock Melon Cream Soup is a lovely way to start a dinner. Served cold with refreshing fruit flavours is something a bit special.

Ingredients

1 medium rock melon, chopped

½ cup white grape juice

1 tablespoon lime juice

2 teaspoons grated orange rind

½ cup cream

Method

Blend melon and juices in batches until smooth. Pour into medium bowl. Stir in rind, and cover and refrigerate. Add cream just before serving.

Hearty Potato, Bacon, and Onion Soup

Ingredients

4 bacon rashers, chopped

30g butter

3 medium onions, sliced

2 tablespoons plain flour

4 cups water

2 vegetable stock cubes, crumbled

1 chicken stock cube, crumbled

4 medium potatoes, chopped

2 egg yolks

300g carton sour cream

1 tablespoon chopped fresh parsley

Method

Cook bacon in large saucepan until lightly browned. Add butter and onion and cook over a low heat for 5 minutes or until onions are soft. Add flour and stir over a medium heat for 1 minute. Remove from heat; gradually add water, stock cubes, and potatoes; bring to the boil, reduce heat, and simmer uncovered for about 10 minutes or until potatoes are soft. Combine egg yolks and sour cream and gradually add to soup. Reheat without boiling, stir in parsley just before serving.

Curried Spinach and Coconut Soup

Ingredients

30g butter

1 medium onion, finely chopped

1 tablespoon curry powder

2 medium potatoes, chopped

1 bunch english spinach

4 cups water

3 chicken stock cubes, crumbled

150g can coconut cream

½ cup cream

1 tablespoon lemon juice

2 tablespoon coconut

Method

Heat butter in large saucepan, add onion and curry powder and cook over medium heat for about 2 minutes. Add potatoes and spinach, and stir over medium heat until spinach is tender. Stir in water, stock cubes, and coconut cream. Bring to the boil, reduce heat, cover, and simmer for 30 minutes.

Blend or process mixture in batches until smooth. Return to pan and stir in cream and lemon juice. Sprinkle with coconut just before serving.

Bacon, Leek, and Potato Soup

A very tasty Bacon, Leek, and Potato soup; crisp bacon flavour in a creamy potato base.

Ingredients

4 rashers rindless bacon, diced

2 tablespoon olive oil

1 leek, trimmed, halved, and thinly sliced

750g potatoes, peeled and chopped

1 litre chicken stock

¼ cup cream

¼ cup chopped chives

Method

Cook bacon in a large saucepan over a medium heat for 5 minutes or until crisp. Place on a plate lined with paper towels.

Add oil and leek to the saucepan and cook for 3 minutes or until soft. Add potatoes and toss to coat in leek mixture.

Add stock to saucepan, cover and bring to the boil. Reduce heat to medium low and simmer for 20 minutes.

Blend in batches to desired consistency. Return to saucepan, add cream and ¾ of the bacon. Stir over low heat until heated through. Serve in bowls sprinkled with remaining bacon and chives

Spiced Butternut Squash Soup

This recipe was designed for a slow cooker but can also be done in a saucepan.

Ingredients

2 tablespoon canola oil

2 teaspoons fenugreek seeds

2 teaspoons cumin seeds

2 brown cardamom pods

1 2-inch cinnamon stick

1 onion, sliced

1 medium tomato, diced

2 teaspoons turmeric powder

1 teaspoons ground coriander

1.5 kg butternut squash, peeled, cut into 1-inch pieces (approx. 6 cups)

1 large jalapeno or 3-4 Thai or serrano chilli peppers, seeded and chopped

2 teaspoons brown sugar

1 teaspoons garam masala

1-2 teaspoons kosher salt

1 teaspoons cayenne pepper

1 tablespoon fresh lemon juice

Method

In a small sauce pan, heat the oil over medium heat. Add the fenugreek, cumin, cardamom and cinnamon stick. Cook 3-4 minutes, stirring constantly, until the mixture sizzles. Add the onion and cook for another minute or two, stirring, until the onion browns slightly. Add to the slow cooker and turn it on HIGH. Add the tomato, turmeric and coriander, and mix well. Cover and cook for 3 minutes. Add the squash, and mix again. Turn the cooker to LOW and cook for 4 hours, stirring once each hour. Add the jalapeno, brown sugar, garam masala, 1 teaspoons of salt, cayenne and lemon juice. Stir gently, leaving some chunks of squash whole while others get mashed into the sauce. Taste, and add more salt if needed. Comments Garnish with cilantro (Coriander leaves) if you like it , and serve hot with roti, naan, or on its own

Szechuan Soup

Ingredients

8 dried mushrooms

250g cooked prawns

7 cups chicken stock

½ cup dry white wine

1 tablespoon soy sauce

½ tsp chilli sauce

2 tablespoons cornflour

¼ cup water

125g ham, finely sliced

185g lean pork, finely sliced

120g can water, chestnuts, sliced

½ red pepper, finely sliced

2 teaspoons vinegar

1 teaspoon sesame oil

1 egg, lightly beaten

1 tablespoon soy

½ cup water, extra

8 spring onions

250g bean curd, cubed

Method

Cover mushrooms with hot water in bowl, stand 30 minutes. Slice mushrooms thinly. Shell and devein prawns. Combine chicken stock, wine and sauces in large pan, bring to boil, boil, uncovered, about 5 minutes. Gradually stir in blended cornflour and water, stir until soup boils. Stir in mushrooms, ham, pork, water chestnuts and pepper, simmer, uncovered, 5 minutes. Stir in vinegar and sesame oil. Gradually add combined egg and extra water to soup, stirring constantly. Add shallots, bean curd and prawns, simmer 1 minute.

Short Soup – Wonton Soup

Wonton or short soup is an easy soup for a meal or just a light snack

Ingredients for soup

8 cups chicken stock

3 shallots, chopped

1 chicken stock cube, crumbled

Wontons

20 wonton wrappers

1 egg

salt

Ingredients for Wonton filling

500g pork mince

2 cups shredded cabbage

1 tablespoon soy

1 teaspoon sesame oil

1 tablespoon grated ginger

Method for Soup

Add soup ingredients to saucepan, bring to the boil, simmer for three minutes

Method for Wontons

Mix ingredients well. Place filling into centre of wonton wrapper, dampen edges, and fold corners together and pinch at the top to seal.

Drop wontons into rapidly boiling water and boil unto wontons float. Approximately 10 minutes. Place wontons in each serving bowl and pour on soup.

Serves 6

Chicken and Corn Soup

Ingredients

1 kg of chicken pieces

8 cups water

1 tablespoon grated ginger

1 onion, chopped

salt and pepper

2 chicken stock cubes

1 teaspoon sesame oil

4 tablespoon cornflour mixed with 4 tablespoons water

2 eggs whites

2 tablespoons water, extra

2 slices of ham

5 shallots

4 shallots, to serve

Method

Place chicken pieces in a saucepan. Add water, salt and pepper, ginger, and onion; simmer gently for 1 hour. Strain and reserve 6 cups of the stock. Remove chicken meat from bones and set aside.

Place chicken stock in a large saucepan, add creamed corn, extra ginger, stock cubes, sesame oil, and shallots. Add cornflour mixture to the pot and boil until soup thickens.

Add chicken meat to the pot. Beat egg whites and extra water together and drizzle into soup. Top with shallots and serve.

Serves 6

Long Soup

Ingredients

250g lean pork, cut into thin strips

8 shallots, sliced

2 cups shredded cabbage

1 tablespoon oil

6 cups chicken stock

1 teaspoon grated ginger

2 chicken stock cubes

2 tablespoons soy

salt and pepper

125g egg noodles, cooked to packet directions

3 shallots extra

Method

Heat oil in a wok, add pork and cabbage and cook for a few minutes until pork is starting to brown. Add stock, salt and pepper, ginger, stock cubes, and soy, stir to combine and gently cook for 10 minutes.

Serve hot with cooked noodles on top and sprinkled with extra chopped shallots.

Long soup goes well with some of the other chinese style dishes. Dim Sims, Spring Rolls, Stuffed Mushrooms. Our Stir Fry section has many more similar recipes.

Crab Combination Soup

Ingredients

200g mushrooms, chopped

180g crabmeat, flaked

120g scallops, chopped

120g bamboo shoots, chopped

8 spring onions, chopped

1 teaspoon vegetable oil

1 egg, slightly beaten

1 can chicken soup

1 teaspoon grated fresh ginger

3 tablespoon cornflour mixed with 6 tablespoons water

2 tablespoons dry sherry

1 tablespoon soy sauce

2 egg whites

Method

Place crabmeat, scallops, bamboo shoots, green onions, and soup into a saucepan. Heat oil in a frypan or skillet, add eggs and tilt pan so egg completely covers bottom. Cook over medium-high heat until egg is set. Remove from pan, roll up and cut into thing strips. Add to saucepan with crabmeat mixture. Bring to the boil. Add cornflour mixture and stir until soup thickens. Beat egg whites and remaining 2 tablespoons water. Drizzle egg whites slowly into soup while stirring soup vigorously. Serve hot.

Sweet Red Pepper Soup

Ingredients

3 medium red peppers, halved

2 tablespoons olive oil

1 medium onion, chopped

1 clove garlic, crushed

½ cup tomato puree

2 tablespoons tomato paste

2 cups water

2 chicken stock cubes, crumbled

1 teaspoon dried marjoram leaves

½ cup sour cream

Method

Place peppers cut side down on oven tray. Bake in a moderate oven for about 20 minutes or until skin blisters; cool slightly, remove skin, and chop. Heat oil in a large saucepan, add onion and garlic. Cook over medium heat for about 2 minutes, or until onion is soft. Stir in peppers, puree, paste, water, and stock cubes. Bring to the boil and simmer uncovered for 30 minutes. Stir in marjoram. Blend or process mixture in batches until smooth. Return to pan, stir in sour cream, reheat without boiling.

Spicy Creamed Prawn Soup

Ingredients

250g cooked prawns

1 ¼ litres (5 cups)

45g butter

1 medium onion, chopped

1 medium carrot, chopped

1 clove garlic, crushed

¼ teaspoon dried basil leaves

¼ teaspoon dried thyme

1 chicken stock cube, crumbled

2 tablespoons tomato paste

2 tablespoons dry sherry

1/3 cup plain flour

1/3 cup water, extra

300ml carton cream

Method

Shell and devein prawns. Place shells and heads in a medium saucepan with water, bring to the boil, reduce heat and simmer, uncovered, for 20 minutes. Strain stock.

Chop prawns finely. Heat butter in a large saucepan, add onion, carrot, and prawn stock, basil, thyme, stock cube, paste, and sherry. Bring to the boil and simmer uncovered for 5 minutes. Blend or process mixture in several batches until smooth. Return to pan and stir over high heat until soup boils and thickens. Remove from heat, stir in cream and half the prawns. Reheat without boiling. Serve sprinkled with remaining prawns.

Smoked Trout, Asparagus, and Noodle Soup

Ingredients

200g pre-sliced smoked trout, shredded

1 tablespoon wasabi paste (optional)

¼ cup white miso paste

2 cups fish stock

6 cups water

5cm piece of fresh ginger, thinly sliced

1 bunch asparagus, trimmed, cut into thirds

350g packet fresh undo noodles

Method

Divide trout between 4 plates. Place a small dollop of wasabi paste onto each plate. Cover, and refrigerate until required.

Combine miso, stock, water, and ginger in a saucepan. Bring to the boil over low heat stirring constantly until miso dissolves.

Add asparagus and noodles to saucepan and simmer for 3 minutes or until asparagus turns bright green and noodles are tender. Ladle soup into bowls. Serve with trout and wasabi paste.

Thai Coconut Soup

Ingredients

400g chicken breast fillet, sliced

2 cloves garlic

2 tablespoons mae ploy red curry paste

250ml mae ploy coconut cream

1 tin coconut milk

400ml chicken stock

5 kaffir lime leaves

2 tablespoons lime juice

2 tablespoons fish sauce

100g baby corn

100g straw mushrooms, halved

½ cup fresh coriander

2 small red chilis, sliced

2 stems lemongrass, halved

Method

Pound white part of lemongrass, garlic, curry paste, and 3 kaffir lime leaves in a mortar and pestle to form a paste. Bring coconut cream to the boil in a wok and add paste. Stir and allow to simmer for 5 minutes. Add the coconut milk and stock and return to the boil. Add the chicken, remaining kaffir, lime leaves, and lemongrass. Simmer for 10 minutes or until chicken is cooked.

Stir in the lime juice, fish sauce, baby corn, straw mushrooms, coriander leaves, and chilli. Serve immediately and garnish with finely sliced kaffir lime leaves.

Roasted Garlic and Potato Soup

Ingredients

3 heads garlic

8 sprigs fresh thyme

¼ cup olive oil

1 large onion, chopped

750g sebago potatoes

2 cups water

2 cups vegetable or chicken stock

chopped chives to serve

Method

Preheat oven to 120C. Break garlic into cloves and place in a small oven proof dish. Add half the thyme and drizzle with oil. Cover with foil and roast for 2 hours or until garlic is very soft. Remove garlic from oil, and when cooled, squeeze garlic from skins. Reserve the oil.

Heat 1 tablespoon of reserved oil in a large saucepan over medium heat. Add onion, and cook uncovered for 5 to 6 minutes or until onions soften. Add potatoes and remaining thyme. Toss to coat in onion mixture, add water and stock, cover, and bring to the boil. Reduce heat to medium-low and simmer partially covered for 20 minutes. Stir through garlic flesh.

Blend soup in batches until smooth. Return to saucepan and stir over low heat for 5 minutes or until hot. Season with salt and pepper.

Ladle soup into serving bowls and swirl a little cream through the soup in each bowl. Top with chives to serve.

Chunky Beef and Vegetable Soup

This is a wonderful soup. Easy to prepare and tasty too. Use an inexpensive cut of meat as it cooks for a long time. No need to add flavours or spices, the vegetables and tomatoes have a great flavour of their own. Great to freeze for smaller meals through the week.

Ingredients

500g lean beef

½ cup plain flour

butter for browning

1 medium turnip

1 potato, skin on

a few green beans or peas

2 carrots

1 or 2 onions

1 leek (the white part and some of the green part)

500g tomatoes, peeled and chopped

2 or 3 cups of water

Method

Cut beef into bite sized pieces and roll in flour. Brown beef in butter in a large pot. Cut vegetables into 1cm (½ inch) pieces. Add to pot with beef. Add tomatoes and water and bring to the boil. Simmer gently for 2 hours or more. If you like a soup that is smooth, then use a blender and blend until smooth. Otherwise leave it chunky.

Curry Butternut Squash Soup

Ingredients

2 tablespoons butter

1 tablespoon vegetable oil

1 onion, chopped

1 tablespoon ginger, grated

2 garlic cloves, crushed

2 kg butternut squash, cut into 1 cm cubes

2 tablespoons red curry paste

4 cups vegetable broth

400g can coconut milk

¼ teaspoon salt

chopped spring onions, for garnish

Method

Melt butter and oil in a large saucepan over medium heat. Cook onions for 2 minutes. Add ginger, garlic, and squash; cook until fragrant, 6 to 8 minutes. Stir in the red curry paste and cook for 3 minutes. Stir in broth. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes. Add coconut milk.

Puree soup to serve. Garnish with spring onions.

Thai Chicken Noodle Soup

Ingredients

2 chicken breasts

1 cup thread egg noodles

1 teaspoon olive oil

4 or 5 garlic cloves

2 chopped spring onions

4 cups of chicken stock

1 teaspoon of peanut butter

1 tablespoon ginger, sliced

1 teaspoon chopped coriander leaves

2 red chilies, sliced

¼ cup coconut milk

salt

Method

Cut chicken into fine pieces. Heat oil in a pan, add garlic, spring onion and cook until brown. Add Chicken stock, peanut butter, chillies ginger and chicken.  Bring to the boil. When Chicken is cooked, add salt, and coriander leaves.  Bring to a boil again. Stir in egg noodles and coconut milk and immediately take the pan off the heat.

Cover and leave it for two minutes.  Sprinkle pepper powder on it and serve hot.

Hot Tofu Soup

Ingredients

4 cups water

2 tablespoons white vinegar

¼ teaspoon cayenne

½ pound tofu sliced

2 cups thinly sliced cabbage

2 vegetable stock cubes

½ teaspoons salt

1 tablespoon soy sauce

3 tablespoons of water mixed with 2 tablespoons cornflour to thicken

Method

Bring water to a boil and add the above ingredients, simmer together for 3 minutes.

Add 2 tablespoons white vinegar and ¼ teaspoon cayenne and bring back to a boil.

Dissolve together 3 tablespoons water and 2 tablespoons cornflour. Stir the cornflour mixture into the soup. Serve garnished with chopped green onion and 2 teaspoons of chinese sesame oil.

Egg Drop Soup

Ingredients

3 cups chicken stock

1 teaspoon salt

1 tablespoon cornflour dissolved in 2 tablespoons cold chicken stock, or cold water

1 egg lightly beaten

1 leek, including the green top, finely chopped

Method

Bring the chicken stock to a boil in a saucepan and add the salt. Add cornflour mixture a quick stir, and ?add it to the pan, stirring for a few seconds until the soup thickens slightly and becomes clear. Remove from heat. Slowly pour in the egg and stir once gently. ? Serve hot.

Serves: 4

Curried Tofu Apple Soup

Ingredients

700g tofu

4 or 5 apples

2 litres stock or water

¼ cup oil

½ cup chopped onions

¼ cup plain flour

2 teaspoons salt

2 tablespoons curry powder

Method

Freeze, thaw, squeeze, dry and cut tofu into bite sized pieces. Wash, pare, and dice 4 or 5 apples. Heat to boiling 2 litres of stock or water.

Add apples and boil for two minutes. Set aside, reserve the liquid.

In another pan saute together ¼ cup oil and ½ cup chopped onions.  When onions are almost transparent, add the tofu and lightly fry. While frying, sprinkle with ¼ cup white flour, 2 teaspoons salt, and 2 tablespoons curry powder.

Stir well, then add the apples and two cups of the water from the apple cooking pot.

Stir constantly to avoid lumps, then pour it back into the apple cooking pot…stir, cover and simmer about 15 minutes.

Cream of Tomato Soup

Ingredients

60g butter

1 medium onion

1 clove garlic

½ cup plain flour

2 cups milk

2 cups water

8 medium ripe tomatoes, peeled and chopped

3 tablespoons tomato paste

1 large vegetable stock cube, crumbled

1 ¼ teaspoons sugar

½ cup cream

1 tablespoon chopped fresh parsley

Method

Melt butter in saucepan, add onion and garlic and cook for about 2 minutes or until onion is soft. Stir in flour and cook a further 3 minutes. Remove from heat and gradually stir in milk and water. Return to heat and cook on high until mixture boils and thickens. Add tomatoes, paste, stock cube, and sugar. Bring to the boil, reduce heat and simmer for 10 minutes. Blend or process until smooth. Return to heat but do not boil. Sprinkle with parsley just before serving.

French Onion Soup

Ingredients

90g butter, thinly sliced

4 large onions

1 clove garlic

1 tablespoon flour

1 teaspoon sugar

2 x 470g cans beef consomme

3 cups water

salt and pepper

¼ cup dry red wine

1 tablespoon sherry

125g butter, extra

1 clove garlic, extra

1 french stick

250g swiss cheese

60g grated parmesan

Method

Heat butter in large pan, add onions and crushed garlic. Saute gently until onions are golden brown. Add flour, stir until combined. Add sugar, undiluted soup, water, salt and pepper, and red wine. Bring to the boil and simmer for 45 minutes stirring occasionally. Add sherry and stir a further 5 minutes.

Cut bread into 12 x 1cm slices. Melt extra butter in pan and add garlic. Brush bread on both sides with butter. Place bread slices under griller until brown on one side only.

Pour soup into large flameproof bowl. Place bread, toasted side down onto soup. Sprinkle grated cheese over bread.

Place soup bowl under hot griller until cheese is melted and is golden brown.

Serve hot.

Minestrone Soup

Ingredients

30g butter

1 large onion, thinly sliced

1 clove garlic, crushed

2 rashers bacon, chopped

1 stick celery, chopped

1 large carrot, chopped

425 can tomatoes, chopped

310 can red kidney beans, drained

3 cups water

2 chicken stock cubes, crumbled

½ cup spiral pasta

¼ grated parmesan cheese

Method

Melt butter in large saucepan, add onion, garlic, and bacon, and stir over a medium heat until onion is soft. Add celery and carrots, and stir over a medium heat a further 2 minutes. Stir in tomatoes with their juice, beans, water, stock cubes, and pasta, and bring to the boil. Reduce heat and simmer for 30 minutes. Serve topped with cheese.

Sweet Red Pepper Soup

Ingredients

3 medium red peppers, halved

2 tablespoons olive oil

2 medium onions, chopped

1 clove garlic, crushed

½ cup tomato puree

2 tablespoons tomato paste

2 cups water

2 chicken stock cubes

1 teaspoon dried marjoram leaves

½ cup sour cream

Method

Place peppers cut side down on an oven tray. Bake in a moderate oven for about 20 minutes or until skin blisters. Cool slightly and peel and chop the peppers.

Heat oil in large saucepan, add onion and garlic, and cook over moderate heat for about 2 minutes or until onion is soft. Stir in peppers, stock cubes, puree, water; bring to boil , reduce heat, and simmer, uncovered, for about 30 minutes. Stir in marjoram, blend or process mixture in several batches until smooth. Return to pan, stir in cream, reheat without boiling.

Pumpkin and Coconut Soup

Ingredients

15g butter

500g pumpkin, chopped

1 clove garlic, crushed

1 litre (4 cups) water

2 vegetable stock cubes, crumbled

150g coconut cream

Method

Heat butter and garlic in large saucepan add pumpkin, water and stock cubes. Bring to the boil, reduce heat, and simmer for 25 minutes or until pumpkin is tender. Remove from heat, allow to cool, and blend or process pumpkin until smooth. Place into large bowl, stir in coconut cream, and refrigerate for several hours before serving.

Serve cold. Serves 6.

Creamy Lamb Soup with Mushrooms

Ingredients

4 lamb chump chops

1 cup milk

1 ½ cups water

45g butter

1 large onion, finely chopped

200g button mushrooms, chopped

¼ cup plain flour

1 large beef stock cube

300ml cream

Method

Remove fat from chops. Heat milk and water in a saucepan and add chops. Bring to the boil, reduce heat, and simmer for 15 minutes or until chops are tender. Remove chops, cut meat finely and reserve liquid.

Melt butter in medium saucepan, add onion and cook over medium heat for 2 minutes or until onions have softened.. Add mushrooms to pan and stir over medium heat for about 2 minutes.

Blend flour with a little of the reserved liquid, add stock cube, and stir over high heat until mixture boils and thickens. Add cream, reheat without boiling and serve.

Note: soup can be made up to 3 days ahead. Keep covered in refrigerator.

Pork and Spring Onion Soup

Ingredients

1 ¾ litres of water

2 chicken stock cubes

12 spring onion, sliced

500g pork fillet, sliced

230g sliced bamboo shoots, drained

2 tablespoons liquid dashi

1 tablespoon fresh ginger, grated

4 green shallots, sliced

1 large carrot

Method

Combine water, stock cubes, and onions in a large saucepan. Bring to the boil, reduce heat, and simmer for 10 minutes. Add pork, dashi, bamboo, ginger, and shallots. Cover and simmer for about 5 minutes or until pork is tender.

Cut carrot into strips; boil carrot until just tender. Serve soup with carrot.

Pumpkin and Coconut Soup

Soup can be made up to 2 days ahead: keep covered in a refrigerator. Soup can also be frozen for up to 2 months. Check your freezer for details.

Ingredients

15g butter

1 clove garlic, chopped

500g pumpkin, chopped

1 litre water

2 vegetables stock cubes, crumbled

150ml can coconut cream

Method

Heat butter and garlic in large saucepan. Add pumpkin, water, and stock cubes. Bring to the boil. Lower heat and simmer for about 30 minutes or until pumpkin is tender. Remove from heat and allow to cool.

Blend or process pumpkin in batches until smooth. Place in large bowl. Stir in coconut cream and refrigerate overnight before serving.

Cauliflower and Spinach Soup

Ingredients

1 tablespoon oil

2 medium onions, chopped

¼ medium cauliflower, chopped

1 bunch english spinach

3 cups water

1 chicken stock cube, crumbled

1 ¼ cups milk

pinch of cayenne pepper

50g oyster mushrooms, sliced

Method

Heat oil in a large saucepan and cook onion on medium heat for about 2 minutes or until onion is soft. Add cauliflower, spinach, water, stock cube, milk, and pepper. Bring to the boil, reduce heat, cover and simmer for about 30 minutes or until cauliflower is tender.

Blend or process mixture in batches until smooth. Stir in mushroom, allow to cool, cover and refrigerate for several hours or overnight before serving. Serve cold.

Curried Lentil and Vegetable Soup

Ingredients

2 teaspoons oil

3 teaspoons curry powder

1 medium onion

1 ½ litres water

3 chicken stock cubes

2 tablespoons tomato paste

1 cup red lentils

200 g broccoli

2 medium carrots, chopped

2 celery sticks, chopped

1 medium zucchini, chopped

Method

Heat oil in a large pan, add curry powder and onion. Stir over a medium heat for about 2 minutes or until onions soften. Add water, stock cube, and tomato paste. Bring to the boil, reduce heat, add lentils, cover, and simmer for 15 minutes or until vegetables and lentils are tender. Serve hot.

Chilled Leek and Beetroot Consomme

Consomme can be made a day ahead. This recipe is not suitable to freeze or microwave

Ingredients

1 tablespoon oil

2 medium leeks, chopped

1 litre water,

3 large (550g) beetroot, chopped

2 cloves garlic

½ cups orange juice

2 tablespoons red wine vinegar

1 teaspoon sugar

Method

Heat oil in large saucepan, add leeks and cook over a medium heat for 5 minutes or until leeks are soft. Add remaining ingredients. Bring to the boil. Reduce heat and simmer for 1 hour. Strain mixture into a large bowl.

Cool, cover, and refrigerate consomme for several hours. Dribble cream over and sprinkle with chopped parsley for decoration.

Cream of Chicken and Almond Soup

Ingredients

1½ litres water

3 medium chicken breasts

2 medium onions

4 whole cloves

½ cumin seeds

½ teaspoon dried thyme leaves

10 black peppercorns

3 medium potatoes, chopped

30g butter

1 clove garlic, crushed

1 medium onion extra, chopped

¼ cup slivered almonds

¾ cup thickened cream

¼ teaspoon chopped fresh parsley

Method

Add water to large saucepan, add breasts, onion, cloves, cumin, thyme, and peppercorns. Bring to the boil, reduce heat and simmer for 1 hour. Remove breasts from stock, cool and refrigerate.

Strain stock into large bowl, cool and refrigerate.

Next day, Remove fat from stock, remove and discard skin and bones from breasts, coarsely chop chicken. Add stock to large saucepan and bring to boil. Add potatoes, cover and simmer for 15 minutes or until tender. Blend or process mixture in batches until smooth. Return to pan. Heat butter in small saucepan, add garlic, extra onion, and almonds. Stir over medium heat until almonds are lightly brown. Blend or process almond mixture and breasts until well combined. Add to potato mixture and bring to boil. Remove from heat and stir in cream and parsley. Reheat without boiling.

Cauliflower and Spinach Soup

Ingredients

1 tablespoon oil

2 medium onions, chopped

¼ medium cauliflower, chopped

1 bunch english spinach

3 cups water

1 chicken stock cube, crumbled

1 ¼ cups milk

pinch of cayenne pepper

50g oyster mushrooms, sliced

Method

Heat oil in a large saucepan and cook onion on medium heat for about 2 minutes or until onion is soft. Add cauliflower, spinach, water, stock cube, milk, and pepper. Bring to the boil, reduce heat, cover and simmer for about 30 minutes or until cauliflower is tender.

Blend or process mixture in batches until smooth. Stir in mushroom, allow to cool, cover and refrigerate for several hours or overnight before serving.

Curried Lentil and Vegetable Soup

Ingredients

2 teaspoons oil

3 teaspoons curry powder

1 medium onion

1 ½ litres water

3 chicken stock cubes

2 tablespoons tomato paste

1 cup red lentils

200 g broccoli

2 medium carrots, chopped

2 celery sticks, chopped

1 medium zucchini, chopped

Method

Heat oil in a large pan, add curry powder and onion. Stir over a medium heat for about 2 minutes or until onions soften. Add water, stock cube, and tomato paste. Bring to the boil, reduce heat, add lentils, cover, and simmer for 15 minutes or until vegetables and lentils are tender. Serve hot.

Chilled Leek and Beetroot Consomme

Consomme can be made a day ahead. This recipe is not suitable to freeze or microwave

Ingredients

1 tablespoon oil

2 medium leeks, chopped

1 litre water,

3 large (550g) beetroot, chopped

2 cloves garlic

½ cups orange juice

2 tablespoons red wine vinegar

1 teaspoon sugar

Method

Heat oil in large saucepan, add leeks and cook over a medium heat for 5 minutes or until leeks are soft. Add remaining ingredients. Bring to the boil. Reduce heat and simmer for 1 hour. Strain mixture into a large bowl.

Cool, cover, and refrigerate consomme for several hours. Dribble cream over and sprinkle with chopped parsley for decoration.

Cream of Chicken and Almond Soup

Ingredients

1½ litres water

3 medium chicken breasts

2 medium onions

4 whole cloves

½ cumin seeds

½ teaspoon dried thyme leaves

10 black peppercorns

3 medium potatoes, chopped

30g butter

1 clove garlic, crushed

1 medium onion extra, chopped

¼ cup slivered almonds

¾ cup thickened cream

¼ teaspoon chopped fresh parsley

Method

Add water to large saucepan, add breasts, onion, cloves, cumin, thyme, and peppercorns. Bring to the boil, reduce heat and simmer for 1 hour. Remove breasts from stock, cool and refrigerate.

Strain stock into large bowl, cool and refrigerate.

Next day, Remove fat from stock, remove and discard skin and bones from breasts, coarsely chop chicken. Add stock to large saucepan and bring to boil. Add potatoes, cover and simmer for 15 minutes or until tender. Blend or process mixture in batches until smooth. Return to pan. Heat butter in small saucepan, add garlic, extra onion, and almonds. Stir over medium heat until almonds are lightly brown. Blend or process almond mixture and breasts until well combined. Add to potato mixture and bring to boil. Remove from heat and stir in cream and parsley. Reheat without boiling.

Carrot and Coriander Soup

(serve cold)

Ingredients

20g butter

2 medium onions

2 teaspoons grated fresh ginger

1 litre water

3 chicken stock cubes, crumbled

5 medium carrots, chopped

1 tablespoon chopped fresh coriander

Method

Heat butter in large saucepan, add onions and ginger and stir over a medium heat for 3 minutes or until onions are soft. Add water, stock cubes, and carrots. Boil, then reduce heat and simmer for about 10 minutes.

Blend or process mixture in batches until smooth. Pour mixture into large bowl. Stir in coriander. Allow to cool, then cover and refrigerate for several hours before serving.

Tomato and Mussel Soup

Ingredients

15g butter

2 cloves garlic

2 medium onions, finely chopped

1 leek, sliced

2 medium carrots, finely chopped

2 kgs tomatoes, peeled and chopped

1 bay leaf

1 teaspoon fresh thyme

1 teaspoon fresh parsley

750g mussels

½ cup water

Fish Stock

1 kg white fish bones

2 litres water

1 medium onion, chopped

1 medium carrot, chopped

1 stick celery

2 tablespoons chopped parsley

1 tablespoon black peppercorns

Method for Tomato and Mussel Soup

Heat butter in pan, add garlic, onion. Leek, and carrot. Cook covered over low heat for about 20 minutes or until onion is very soft. Stir occasionally, add chopped tomatoes, bay leaf, and thyme. Cook covered for 20 minutes. Add 3 cups of the fish stock and simmer covered for 10 minutes.

Meanwhile, shrub mussels and remove beards. Heat water in large pan, add mussels, cook covered for about 5 minutes; discard liquid, remove mussels from shells and discard shells. Discard bay leaf from soup, add mussels to soup, stir until heated through.

Method for Fish Stock

Combine all ingredients in large pan and simmer for 40 minutes. Strain stock into bowl and save, discard the rest. You will need 3 cups of stock for this recipe, the rest can be frozen for another day.

Carrot and Red Pepper Soup with Cheesy Triangles

Ingredients

8 medium red peppers

3 tablespoons olive oil

4 medium onions, finely chopped

2 cloves garlic, crushed

½ teaspoon cumin seeds

6 medium carrots, chopped

1½ teaspoons sugar

2 cups dry white wine

1 cup water

300ml thickened cream

Cheesy Pita Triangles

2 pita breads

½ cup grated mozzarella cheese

½ cup grated parmesan cheese

10g melted butter

Method

Quarter peppers, remove seeds and membranes, place peppers on oven tray. Grill peppers skin side up until skin blisters and blackens. Peel away skin.

Heat oil in pan, add onions and stir until soft. Add peppers and carrots, cook stirring until carrots start to soften.

Stir in sugar, wine, puree and water. Simmer uncovered until carrots are tender.

Blend or process soup in batches until smooth. Strain soup, return to pan and add cream. Heat but do not boil.

Top with cheesy pita triangles

Cheesy pita triangles

Cut pita bread in half, and cut each half into 4 triangles. Place triangles on oven tray. Split triangles, fill with combined cheeses, brush with butter.

Grill until lightly browned all over.

Carrot and pepper soup can be made a day ahead. Pita triangles are best made close to serving.

Coconut Vegetable Soup

4 cups of vegetable trimmings

cup of water,

1 small tomato, chopped

1 potato, chopped

¼ cup of corn

1 cup of broccoli

½ teaspoon ground chili

1 tablespoon of soy sauce

1 clove of garlic

1 teaspoon green curry paste

½ teaspoon cumin

salt and pepper to taste

1 300ml can coconut milk

Place all ingredients, except coconut milk, in a large sausepan and simmer for about an hour. Add coconut milk in the last 10 minutes.

Bean and Vegetable Soup

Ingredients

100g dried chickpeas, soaked overnight

100g dried haricot beans, soaked overnight

1 leek, white part only, chopped finely

1 carrot, diced

2 sticks celery, chopped

1 small fennel bulb, grated

3 tablespoons olive oil

2 onions chopped

2 cloves garlic, chopped

1½ litres vegetable stock

1 large zucchini grated

90g fresh broad beans

3 roma tomatoes, peeled and chopped

salt and pepper to taste

strong grated cheese to serve

Method

Drain beans and chickpeas and boil 15 minutes, simmer a further 20 minutes.

Heat oil in pan and cook onion, leek, and garlic until tender.

Add stock and beans and simmer for 40 minutes. Add remaining ingredients and simmer a Further 15 minutes.

Season and serve with grated cheese.

Zucchini Soup

Ingredients

500g zucchini, chopped

2½ cups milk

1 teaspoon butter

salt and pepper to taste

Method

Cook zucchini in boiling water for about 3 or 4 minutes, then drain.

Add butter, milk, salt and pepper. Blend and reheat.

Vichyssoise

Ingredients

2 leeks, chopped

1 onion, chopped

2 tablespoons unsalted butter

¾ cup thinly sliced potatoes

2 ¼ cups chicken stock

Salt and pepper to taste

1 cup heavy cream

Method

Place chopped leeks and onion in butter and fry until soft. Do not let them brown.

Add potatoes and stock, and salt and pepper to the saucepan and bring to the boil. Simmer very gently for 30 minutes

Blend in a blender or food processor until very smooth. Allow to cool, serve cold with cream

Vegetable Stock

Vegetable stock is very easy. Simply cut up leftover vegetables and put them in a pot and boil for an hour.

A good idea is to freeze vegetable trimmings and leftovers, and make stock when you have enough.

Tuna and Tomato Bisque

Ingredients

50g butter

1 tablespoon butter

400 g skinned tomato

1 tablespoon tomato paste

2 tablespoons plain flour

2½ cups chicken stock or water

200g can tuna

½ cup cream

chopped parsley

Method

Fry onion and garlic in butter until soft. Add tomatoes and seasoning and cook 5 minutes. Stir in tomato paste and flour, and gradually add chicken stock and bring to boil. Add tuna and cream, reheat but do not boil. Sprinkle with parsley

Tomato Soup

Ingredients

1 tablespoon butter

4 large white onions, chopped

1kg fresh tomatoes

peeled and chopped

1 cup chicken stock

1 teaspoon mixed dry herbs

1 bay leaf

2 teaspoons sugar

salt and pepper to taste

½ cup cream

1 tablespoons chopped fresh chives or parsley

Method

Add butter to pan and fry onions until soft. Add tomatoes, herbs, herbs, bay leaf, stock, and sugar. Simmer for 15 minutes. Add seasoning, remove bay leaf, and puree in a blender. Reheat and serve.Sprinkle with chives or parsley.

Tomato Lentil and Basil Soup

Ingredients

100 g lentils

1kg roma tomatoes

1 tablespoon olive oil

4 onions chopped

2 tablespoons tomato paste

750 ml vegetable stock

3 bay leaves

3 tablespoons chopped fresh basil

parsley to garnish

Method

Rinse and boil lentils covered for 30 minutes. Drain, rinse and set aside.

Pour boiling water on tomatoes, wait a minute and remove skins. Add onions to a pan and cook on low for 10 minutes. Add tomatoes, tomato paste, stock, and bay leaves. Simmer for 20 minutes and allow to cool for a few minutes. Remove bay leaves and blend. Reheat and garnish with chopped parsley. Add salt and pepper to taste.

Pumpkin Soup

Ingredients

15g butter

1 onion chopped

500g pumpkin

2½ cups chicken stock

pinch ground cloves

salt and pepper

pinch cayenne pepper

2½ cups milk

juice of a small lemon

½ cup cream

Method

Melt butter, fry onion until soft. Add pumpkin, stock, cloves, salt and pepper, and cayenne. Simmer until pumpkin is soft and add milk and lemon juice.

Puree in a blender. Stir in cream to serve.

Mushroom Soup

Ingredients

1 tablespoon butter

250g mushrooms, (large field mushrooms)

1 can beef consomme

1½ cups beef stock

juice of half a lemon

2 teaspoons grated lemon rind

Method

Chop mushrooms finely and cook gently in butter over low heat. Add stock, lemon juice, and consomme. Reserve a cupfull and blend the rest. Return the cupful to the pan and reheat.

Can also be eaten chilled

Gazpacho

There are several versions of this cold Spanish soup. This one, we understand, is the tradition version.

Ingredients

2 slices of bread

1 kg of tomato

2 cloves of garlic

2 onions

2 red and green peppers

1 cucumber, chopped

7 tablespoons of oil

2 tablespoons of vinegar

2 tablespoon of water

Method

Place all ingredients except cucumber in a blender and blend until smooth. Add chopped cucumber and refrigerate until required.

Garlic Soup

Ingredients

4 tablespoons olive oil

12 cloves garlic

4 tablespoons flour

¼ teaspoon freshly ground pepper

pinch of salt

2 teaspoons fresh thyme

3 cups stock (chicken or vegetable)

1 egg, lightly beaten

¾ cup milk

fresh parsley

Method

Heat oil. Peel and slice garlic and cook 3-4 minutes over low heat. Whisk in flour, pepper, salt, and thyme. Whisk in stock. Gently simmer 5-10 minutes.

In small bowl, whisk egg with milk or cream. Gradually whisk the hot mixture into the egg mixture and reheat without boiling. Serve with chopped parsley.

Fresh Mint and Pea Soup

Ingredients

4 tablespoons butter

½ cup chopped bacon

1 bunch spring onions, chopped

500g peas

2 tablespoons chopped fresh mint

800 ml vegetable stock

150 ml cream

fresh chives, chopped

Method

Melt butter and cook bacon for 3 minutes on medium heat then add spring onions. Cover and cook gently until onions have softened.

Add peas, mint, and water, simmer for 10 minutes, or until vegetables are tender. Allow to cool.

Transfer to a food processor, add cream and blend.

Reheat soup gently and do not allow to boil.

Egg and Lemon Soup

Ingredients

6 cups chicken stock

90g uncooked rice

2 eggs

juice of a large lemon

parsley, chopped

Method

Bring stock to boil and add rice. Cook 10 minutes or until rice is tender.

Beat eggs and gradually add lemon juice.

Add 500ml of stock to the beaten egg and lemon, and stir to combine.

Add lemon mixture and simmer gently for two minutes. Don’t overheat. Sprinkle with parsley.

Cream of Asparagus Soup

Ingredients

60g butter

60g plain flour

2 cups hot chicken stock

1 can asparagus, including water, or 12 fresh spears, cooked

1 cup milk

½ cup cream

Method

Melt butter in a pan and stir in flour. Cook 2 minutes whilst stirring. Blend in hot chicken stock, stir until smooth. Blend the asparagus and add to pan. Add cream and milk and bring almost to the boil.

Chicken Stock

A good way to make chicken stock is by using the left over chicken bones.

Place bones in a saucepan, add bay leaf, carrot, celery, parsley, whatever garden herbs are available. Cover with water and simmer for an hour. Strain and freeze.

Chicken Soup

Ingredients

1kg of chicken, a cheaper cut like maryland or wings

1 onion, chopped

1 large carrot, chopped

2 sticks celery

salt and pepper to taste

Method

Simmer chicken in water for 30 minutes. Add vegetables and simmer a further 90 minutes.

Serve with noodles or cooked beans.

Cherry Soup

An interesting start to a warm weather meal.

Ingredients

500g pitted cherries, fresh or canned

5 cups water, use cherry juice too

1 teaspoon cinnamon

juice of a lemon

½ cup white wine

2 teaspoons corn flour

Method

Combine fruit and lemon juice, add water and cinnamon, simmer 15 minutes. Puree in a blender. Mix corn flour in a little water and add to soup. Add wine and reheat, serve with a teaspoon of cream

Serve hot or cold

Beef Stock

Ingredients

1kg beef bones

2 onions, chopped

2 carrots, chopped

1 turnip, chopped

1 leek, chopped

leftover celery tops, chopped

1 clove garlic

salt and pepper to taste

any vegetable peeling can be added also; parsnip, pumpkin, etc.

Method

Browning all ingredients in a hot oven for 30 minutes first is preferable but not necessary.

Place ingredients in a large pot and cover with water. Simmer for about 2 hours. Strain, allow to cool, then freeze. Having a few ice cube sized pieces is handy for gravies.

Beef Curry

Ingredients

1kg silverside cut into cubes

2 tablespoons curry powder or paste

1 tablespoon plain flour

salt and pepper to taste

butter

1 onion, chopped

2 cups beef stock

2 tomatoes

½ cup sultanas

1 tablespoon coconut

1 tablespoon plum jam

Method

Cover beef in flour and brown in a pan. Set aside. Soften onion in the same pan and and add stock. Combine and add all other ingredients. Place all ingredients in large saucepan and simmer for 1 hour.

Curry is always better the next day.

Bean and Vegetable Soup

Ingredients

100g dried chickpeas, soaked overnight

100g dried haricot beans, soaked overnight

1 leek, white part only, chopped finely

1 carrot, diced

2 sticks celery, chopped

1 small fennel bulb, grated

3 tablespoons olive oil

2 onions chopped

2 cloves garlic, chopped

1½ litres vegetable stock

1 large zucchini grated

90g fresh broad beans

3 roma tomatoes, peeled and chopped

salt and pepper to taste

strong grated cheese to serve

Method

Drain beans and chickpeas and boil 15 minutes, simmer a further 20 minutes.

Heat oil in pan and cook onion, leek, and garlic until tender.

Add stock and beans and simmer for 40 minutes. Add remaining ingredients and simmer a further 15 minutes.

Season and serve with grated cheese.

Avocado Soup

Ingredients

2 ripe medium avocados, peeled

1 tablespoon chives

1 tablespoon lemon juice

2½ cups chicken stock

1 cup cream

salt and pepper to taste

Method

Puree avocados and onion with lemon juice. Add stock and heat gently in a double saucepan. Simmer gently and add cream and seasoning. Chill before serving

Chestnut Soup

Ingredients

40g butter or margarine

2 rashers bacon

1 large onion

1 clove garlic

1 medium carrot

2 sticks celery

440g can chestnut puree

1 litre water (4 cups)

1 vegetable stock cube

¼ cup cream

3 tablespoons chopped fresh chives

Method

Heat butter or margarine in large saucepan, add bacon, onion and garlic, cook over medium heat until onion is soft. Add carrot, celery, potato, chestnut puree, and stock cube. Bring to the boil, reduce heat, cover and simmer for about 30 minutes or until vegetables are tender. Blend or process mixture until smooth. Return to pan, add cream, and reheat without boiling.

Sprinkle with chives to serve.

This recipe is part of the dinner party 19^th February 2011

Cream of Zucchini Soup

Ingredients

60g butter

1 medium onion, chopped

6 medium zucchini, chopped

3 tablespoons plain flour

1 cup water

2 chicken stock cubes, crumbled

300ml thickened cream

Method

Heat butter in large saucepan, add onion and zucchini and cook over low heat or until vegetables are soft. Add the flour and stir over medium heat for 1 minute. Remove from heat and gradually stir in water and stock cubes. Return to heat and cook for 2 minutes.

Blend or process mixture until smooth. Return to pan and heat to serve. Do not allow to boil.

This recipe is part of the dinner party 12^th February 2011

Cream of Carrot and Parsnip

Ingredients

15g butter

3 medium carrots, chopped

2 medium parsnips, chopped

2 medium onions, chopped

1 medium potato, chopped

4 cups water

1 dessertspoon of chicken stock powder

½ cup cream

Method

Melt butter in large saucepan, add carrots, parsnips, onion, and potato. Cook covered over low heat for 15 minutes, or microwave on high for about 10 minutes. Stir in water and stock, bring to boil, and simmer for 30 minutes on low heat.

Blend or process. Stir in cream. Sprinkle with shallots.

This recipe is part of the dinner party 5^th February 2011

Avocado Soup

Ingredients

2 ripe medium avocados, peeled
1 tablespoon chives
1 tablespoon lemon juice
2 1/2 cups chicken stock
1 cup cream
salt and pepper to taste

Method

Puree avocados and onion with lemon juice. Add stock and heat gently in a double saucepan. Simmer gently and add cream and seasoning. Chill before serving