Soups

Manu's Mum's cauliflower soup
(Creme de chou-fleur de maman)

Simple to make, delicious and just the thing for a cold winter's night (or to soothe a dose of the flu)
Serves 4
Ingredients

• 40gm unsalted butter
• 1 small cauliflower, core removed and cut into small florets
• 1 litre (4 cups) chicken stock
• 100gm creme fraiche, or sour cream
• Sea salt and white pepper
• Fresh herbs and French stick slices, to serve

Method

1. Melt the butter in a heavy based saucepan over medium heat.  When butter starts to foam, add the cauliflower and stir for 3 to 4 minutes (be careful not to brown - it looks nicer).  Add the stock, bring to the boil, then reduce heat to low and simmer for about 20 minutes or until the cauliflower is very tender.
2. Puree the soup in a blender (or with a hand-blender).  Whisk in the creme fraiche, or sour cream.  Heat through then season to taste with salt and pepper.
3. Serve with fresh herbs and French stick slices.

Chilli coconut chicken soup

Serves 4
Preparation + cooking:  30 minutes
Ingredients

• 1¼ litres (5 cups) chicken stock
• 400ml coconut cream
• 2cm piece ginger, peeled
• 1 long red chilli, halved and deseeded, plus extra to serve
• 125gm rice vermicelli noodles
• 400gm chicken breast fillets, thinly sliced
• 1 bunch pak choy, rinsed and sliced into long strips
• 2 tbsp fish sauce
• Chopped coriander leaves, to serve
• 2 limes, quartered, to serve

​​Method

1. Combine stock, coconut cream, ginger and chilli in a large saucepan.  Partially cover and bring to a simmer over medium low heat. Simmer for 5 minutes.  Remove ginger and chilli and discard.
2. Meanwhile, place noodles in a bowl and cover with boiling water.  Stand for 5 minutes then drain well.
3. Add chicken to soup and bring back to a simmer. Cook uncovered for 10 minutes.  Add pak choy then cook for 1 to 2 minutes until just tender.  Stir through fish sauce. Taste and add more fish sauce if you prefer a saltier soup.
4. Divide noodles among serving bowls.  Ladle soup over the noodles then top with coriander and thinly sliced chilli.  Serve with lime wedges.

Chorizo, cannellini and potato soup

Preparation + cooking:  1 hour
Serves 4
Ingredients

• 2 tsp olive oil
• 2 chorizo sausages, finely chopped
• 1 brown onion, finely chopped
• 1 large potato, washed and chopped
• 2 garlic cloves, finely chopped
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 2 x 420gm cans cannellini beans, drained
• 1 litre (4 cups) chicken stock
• 2 cups water
• 1 large lemon, rind finely grated and 2 tbsp juice
• Salt and pepper
• ½​ cup parsley, finely chopped

​Method

1. Heat oil in a deep saucepan over medium heat.  Add chorizo and cook, stirring occasionally for 5 minutes or until golden.  Transfer to a plate lined with paper towel to drain.
2. Add onion, potato and garlic to pan.  Cook for 5 minutes or until onion is soft and potato is light golden.  Sprinkle paprika and cumin over vegetables and stir well to combine.  Cook for 1 minute then add cannellini beans, stock, water and lemon juice to pan.  Bring to boil.  Return half of the chorizo to pan.  Reduce heat and simmer for 30 minutes.
3. Remove from heat and puree with a hand blender.  Season with salt and pepper.  Return to low heat to warm through.
4. Combine remaining chorizo, lemon rind and parsley in a bowl.
5. Ladle soup into serving bowls.  Garnish with chorizo, lemon and parsley mixture.

Pumpkin soup with a hint of chilli

Ingredients

• 20gm butter
• 1 leek, sliced and washed
• 1 clove garlic, chopped
• 1 red chilli, deseeded and thinly sliced
• 2 tbsp chopped fresh herbs
• ½​ small Kent pumpkin, peeled and chopped
• 1 small potato, peeled and chopped
• 1 litre (4 cups) chicken or vegetable stock
• ½​ cup milk
• Salt and pepper
• Cream, to serve

Method

1. Melt butter in a large saucepan.  Fry leeks and garlic over medium heat until soft.
2. Stir in chilli and fresh herbs then fry gently until fragrant. Add pumpkin, potato and chicken stock and stir to combine. Bring to boil then reduce heat to medium.  Cover and cook, stirring occasionally, until potato and pumpkin are very soft (about 25 minutes).
3. Remove from heat and blend or process until smooth. Return to heat, stir in milk and season with salt and pepper.
4. Serve with a drizzle of cream.

Variations

• For something a little bit fancy, serve the soup in a baked pumpkin shell.  Slice the top off a large whole pumpkin, scoop out seeds and flesh.  Spray with canola oil and sprinkle with salt and pepper.  Bake on a lined oven tray at 180°C  (160 fan forced) until just tender.   Ladle soup into shell.  Drizzle with cream then sprinkle with chopped fresh herbs.
• Use any left over roast pumpkin in a quiche or frittata
• For a more substantial meal, add some cooked tortellini to the bowl

Note
For a vegetarian option, substitute the chicken stock for vegetable stock

Leek and potato soup

Smooth, creamy and very nice
Serves 4
Ingredients

• 50gm butter
• 3 leeks, washed and thinly sliced
• 1 garlic clove, chopped
• 1 tsp ground cumin
• 1 bay leaf
• 3 sprigs thyme
• 800gm potatoes, peeled and chopped
• 1 litre (4 cups) chicken stock
• ½​​ cup cream
• Salt and pepper

​​Method

1. Melt butter in large saucepan over medium heat. Add leeks and sauté until soft. Add garlic, cumin, bay leaf and thyme sprigs. Cook for 2 minutes until fragrant.
2. Add potatoes and stock and bring to boil. Reduce heat to medium-low and simmer, partially covered, for about  20 minutes until potatoes are tender. Remove bay leaf and thyme sprigs.
3. Blend or process soup until smooth. Return to low heat, stir in cream and season with salt and pepper. Reheat, without boiling, for about 5 minutes until warmed through.
4. Ladle soup into bowls and top with your choice of garnish.

Notes

• When preparing the leeks, the most important step is to remove all of the dirt.   To do this, trim the dark green top and the roots and discard.  Halve the leek lengthwise.  Rinse well under running water.  Shake dry then slice.
• The consistency of this soup will depend on how 'floury' the potatoes are.  After processing at Step 3, if the soup is too thick for your liking, add a little more stock.
• For a vegetarian option, substitute the chicken stock for vegetable stock

Serving suggestion
Serve with fried leeks, a drizzle of cream and crusty bread
Recipe credit
Super Food Ideas Magazine, July 2005

Curried red lentil soup

Photo coming soon

Rustic, hearty and delicious
Serves 4
Preparation + cooking:  1 hour
Ingredients

• 2 tbsp peanut oil
• 1 large onion, chopped
• 2 large carrots, peeled and chopped
• 2 celery sticks, chopped
• 3 large potatoes, peeled and chopped
• 1 garlic clove, finely chopped
• 1 - 2 tbsp red curry paste, more or less according to your taste
• ¼ tsp ground cumin
• ¼ tsp ground coriander
• 1¼ litres (5 cups) chicken stock
• 2 tbsp tomato paste
• 100gm red lentils, washed
• 2 tbsp desiccated coconut
• Salt and pepper

Method

1. Heat the peanut oil in a large saucepan.  Fry the onion, carrots, celery and potatoes over medium heat until soft.
2. Add the garlic, curry paste, cumin and coriander and fry for a further 2 minutes until fragrant.  Pour in stock followed by the tomato paste, lentils and coconut.
3. Bring soup to the boil.  Reduce heat and simmer for about 35 to 40 minutes until lentils and vegetables are cooked.  Season to taste and serve.

Tips

• Substitute potato for sweet potato for something different
• For a vegetarian option, substitute the chicken stock for vegetable stock

Serving suggestion
Enjoy your soup served with crusty bread, spring rolls, prawn chips or papadums

Corn and potato soup

Photo coming soon

An easy to make, rustic and yummy winter warmer
Serves 4
Ingredients

• 50gm butter
• 3 gloves garlic, finely chopped
• 2 leeks, washed and sliced
• ¼ cup plain flour
• 2 large potatoes, peeled and chopped
• 1½ litres (6 cups) chicken stock
• 310gm can corn kernels, drained
• Salt and pepper
• ¼ cup sour cream
• 2 tbsp chopped parsley, plus extra leaves, to garnish

Method

1. Melt butter in a pan over low heat and cook garlic and leeks for about 5 minutes or until leeks are soft.
2. Add flour and cook stirring for 1 minute.  Add potatoes and stock and bring to the boil.  Reduce heat and simmer for about 15 minutes until potatoes are tender.  Stir in corn and season to taste.
3. Just before serving stir in sour cream and parsley.  Garnish with fresh parsley leaves.

Notes

• If you prefer your soup with a smooth texture, replace the corn kernels with a can of creamed corn and process the soup with a blender before adding sour cream and parsley
• For a vegetarian option, substitute the chicken stock for vegetable stock

Broccoli and sweet potato soup

Photo coming soon

Luxurious and delicious
Serves 4
Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, crushed
• 2 - 3 sweet potatoes, peeled and cut into 2cm pieces
• 750ml (3 cups) chicken or vegetable stock
• 200gm broccoli
• 2 tsp harissa

Method

1. In a large saucepan, heat the oil and gently cook the onion for 5 to 7 minutes until softened.  Add the garlic and cook for 2 to 3 minutes.  Add the sweet potatoes and cook for a few more minutes then add the stock.  Bring to the boil then simmer for 15 minutes or until the sweet potato is tender.
2. Meanwhile cook the broccoli for 3 to 5 minutes in boiling salter water until soft.  Drain then add to saucepan and stir to combine.  Process with a blender until smooth.
3. Reheat to serve and stir in the harissa.

Tips

• Throw in some chilli for a little 'kick'
• For a vegetarian option, substitute the chicken stock for vegetable stock

Serving suggestion
Drizzle in a little cream and serve with your choice of bread
Recipe credit
Jamie Oliver and Woolworths Fresh June 2015

Thai pumpkin soup with prawns

If you love Thai cuisine, you are going to love this soup
Serves 4
Preparation + cooking:  1 hour
Ingredients

• 2 tbsp peanut oil
• 500gm butternut pumpkin, peeled and cut into 2cm pieces
• 1 large shallot, chopped
• 30gm ginger, peeled and chopped
• 3 garlic cloves, chopped
• 1 lemongrass stalk, pounded, or 3 tsp lemongrass paste
• 400ml can coconut cream
• 2 limes, 1 juiced and zested with the rind very finely sliced and the other cut into wedges
• 1½ tbsp brown sugar
• 2 tsp fish sauce
• Salt and pepper
• 500gm green prawns, peeled and deveined
• 2 tbsp ground coriander
• 1 tsp turmeric
• 1 long red chilli, sliced
• ½ cup coriander leaves
• ¼ cup unsalted roasted peanuts, chopped finely

Method

1. In a large heavy pot over medium heat, add 1 tbsp oil.  Add pumpkin, shallot, ginger, garlic and lemongrass stalk.  Cook for 2 to 3 minutes or until fragrant.  Add coconut cream and 2 cups water.  Bring to the boil then reduce heat to medium low.  Cover and cook for 20 minutes or until pumpkin is completely tender.
2. Remove lemongrass stalk and discard.  Set soup aside to cool slightly.  Add lime zest, 1 tbsp lime juice, brown sugar and fish sauce.  Puree until very smooth and creamy.  Season with salt.
3. Meanwhile, in a small bowl toss prawns with ground coriander and turmeric.  Season with salt and pepper.  Heat remaining oil in a large frying pan over high heat.  Fry prawns, turning occasionally, for about 3 minutes or until pink and just cooked through.
4. Ladle soup into bowls and garnish with prawns, chilli, coriander leaves and peanuts.  Serve with lime wedges.

Notes

• Use shop bought pastes such as minced ginger, minced garlic and lemongrass paste to save time
• Make the soup up to 2 days ahead, omitting the prawns.  Cool, then cover and refrigerate.  Reheat soup and fry prawns just before serving

Recipe credit
Curtis Stone and Coles Magazine

Madras meatball and lentil soup

Photo coming soon

You will love this hearty soup with a touch of curry.  Using pre-made meatballs makes this a super speedy dish to make
Serves 4
Preparation + cooking:  30 minutes
Ingredients

• 1½ tbsp Madras curry paste
• 1 tbsp finely chopped coriander root
• 2 x 400gm cans crushed tomatoes
• 1 litre (4 cups) water
• ¾ cup red split lentils, washed
• Salt and ground black pepper
• 2 tbsp vegetable oil
• 400gm beef or lamb meatballs
• ⅓ cup chopped coriander leaves
• ⅓ cup natural yoghurt, to serve
• Coriander leaves, to serve

Method

1. Heat a large heavy-based saucepan over low heat.  Add the curry paste and coriander root and cook, stirring, for one minute or until aromatic.  Stir in the canned tomatoes and water.  Increase heat to medium-high and bring to the boil.  Stir in the lentils and simmer for 15 minutes or until the lentils are just tender.  Season with salt and pepper, to taste.
2. Meanwhile, heat oil in a large frying pan over medium heat.  Add meatballs and cook, turning, for 5 minutes or until meatballs are golden.  Add meatballs to soup and simmer for about 5 minutes or until the meatballs are cooked through. Stir in coriander leaves.
   
3. Serve with a dollop of yoghurt and sprinkle with coriander.  Season with ground pepper.

Notes

• Reduce or increase the amount of Madras curry paste to suit your taste
• Serve with Naan bread or papadums

Recipe credit
​Taste Magazine, July 2014

Simple split pea soup

Photo coming soon

This simple soup is one of the first things I remember my Nana cooking.  It is humble, simple to make and sooo tasty.  Be prepared to fight over the cooked, meaty bones!!
Ingredients

• 500gm split peas
• 1 kg bacon bones
• 2.5 litres water
• 2 onions, roughly chopped
• Salt and pepper

Method

1. Wash split peas under cold running water until the water runs clear.  Add to a large saucepan with the bacon bones, water and onions.
2. Cover and simmer for at least 2 hours until the peas are thick and the meat is falling off the bones.
3. Remove bones and place on a large serving plate to enjoy with the soup.  
4. Season to taste with salt and pepper, if necessary.

Note
Test your soup before adding salt, bacon bones can often be quite salty
Serve with a lot of serviettes!!