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).
Thanks to Manu Feildel for the recipe (serves 4)
Ingredients

• 40gm unsalted butter
• 1 small cauliflower (about 1kg), core removed and cut into small florets
• 1 litre 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.

Coconut Chicken Soup

Serves 4
Preparation + cooking:  30 minutes
Ingredients

• 5 cups chicken stock
• 400ml coconut cream
• 2cm piece ginger, sliced
• 1 long red chilli, halved and seeded (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 3 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 time:  50 to 60 minutes
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, crushed
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 2 x 420gm cans cannellini beans, drained
• 1 litre chicken stock
• 2 cups water
• 1 large lemon, rind finely grated and 2 tbsp juice
• ½​ cup parsley, finely chopped

---

Method

1. Heat oil in a deep saucepan over medium heat.  Add chorizo and cook, stirring occasionally for 10 minutes or until golden.  Transfer to a plate lined with paper towel.
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
• 1 clove garlic, crushed
• 1 red chilli, seeded & thinly sliced
• 2 tbsp chopped fresh herbs
• ½​ small Kent pumpkin, peeled and chopped
• 1 small potato, peeled and chopped
• 1 litre chicken or vegetable stock
• ½​ cup milk
• 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 process until smooth. Return to heat, stir in milk and season with salt and pepper. Serve with a drizzle of cream. 

Variation
For something a little bit fancy, serve the soup in a baked pumpkin shell.  Slice the top of a large whole pumpkin, scoop out seeds and loose flesh.  Spray with canola oil and sprinkle with salt and pepper.  Bake on a lined oven tray at 180 degrees 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.

Leek and Potato Soup

Ingredients

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

---

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. Serve with fried leeks and crusty bread.

Red Curried Lentil Soup

Photo coming soon!
Ingredients

• 2 tbsp peanut oil
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 celery sticks, chopped
• 3 large potatoes, chopped
• 1 garlic clove, crushed
• 1 or 2 tbsp red curry paste (vary according to your taste)
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1.25 litres chicken stock
• 2 tbsp tomato paste
• 100gm red lentils, washed
• 2 tbsp desiccated coconut

---

Method

1. Heat the oil in a large saucepan.  Gently fry the onion, carrots, celery and potatoes until soft.
2. Add the garlic, curry paste, cumin and coriander and fry for a further 2 minutes.  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.

Hint
Substitute potato for sweet potato for something different.  Very nice served with spring rolls, prawn chips or papadums.