Its my turn to make lunch for mothers group tomorrow and the weather is getting cold so thought about making a soup but cant find anything that good in any of our cook books. We have a vego so it needs to vegetarian (she just doesn't eat meat so dont need to worry about no cheese etc) and most of us are pregnant so needs to be pregnancy friendly.
I have a Mexican tortilla soup that may work for you....
6 cups massal chicken stock (its a vegan recipe)
1 tin crushed tomatos
1 clove garlic crushed
2 tsp ground cumin
2 tbsp fresh cilantro chopped (for garnish)
1 corn cob with corn cut off (or you could put 1/2 cup corn kernels)
1 avocado cut into small sizes
organic plain corn chips
sour cream
**If you would like a bit of kick spice wise, add two dashes of tabasco sauce in, or 1/2 jalepeno chopped finely minus seeds**
In a big soup pot or slow cooker... put in stock, tin of tomatoes, garlic, cumin and corn. If in a soup pot, bring to a boil and turn to low for 15-20 minutes, add spice i.e. jalapeno or tabasco sauce in the last 5 minutes. To serve: put some of the avocado in the bottom of the bowl, pour over soup, put a tbsp of sour cream in as a dollop and DONT STIR IN! sprinkle the top with corn chips and cilantro. Serve with warmed tortillas.
1 X 3 second spray Always Fresh Simply Canola Spray
1 medium onion, finely chopped
750 g mushroom, chopped
2 clove garlic, crushed
1 tbs (s) soy sauce
4 whole chicken stock cube, make 4 cups stock
240 g Potato, boiled, peeled and chopped
1 cup (s) skim milk powder
Instructions
Coat a medium saucepan with cooking oil spray and gently cook the onion, covering with a lid if necessary, over a low-medium heat until soft. (It may help to add a little of the stock when softening the onion.)
Add the mushrooms and garlic and cook, tossing constantly, for 3-4 minutes or until soft. Add the soy sauce, stock and potatoes and bring to the boil. Reduce the heat and simmer for 20-25 minutes or until the potatoes are tender. Stir the skim milk powder through.
Using a stick blender or food processor, blend the soup until smooth. Season to taste with salt and black pepper and ladle into 4 warm bowls to serve.
Hearty Potatoe soup
1 X 3 second spray Always Fresh Olive Oil Extra Light Olive Oil Spray
500 g potato, cubed
2 whole capsicum, (red and green), deseeded, cubed
1 3/4 cup (s) skim milk, (425ml)
4 individual shallots, peeled, thinly sliced
185 g lean middle bacon, excess fat trimmed, cubed
Instructions
Spray a large saucepan with oil and place over medium heat. Add potatoes and capsicum and cook, stirring frequently for 10 minutes, or until light golden brown. Season well with salt and pepper.
Add half skim milk and bring to the boil. Reduce heat to low and simmer for 5-10 minutes, or until vegetables are tender. Remove half potato mixture to a seperate bowl. Puree remaining potato mixture in a saucepan using a wand blender. Add unpureed mixture back into saucepan, along with remaining milk, shallots and bacon. Stir well and simmer for a further 5 minutes or until soup is hot, and flavours have properly developed.
Ladel soup into bowls and serve.
Notes
This soup will store in an airtight container in the fridge for 2-3 days and can be reheated in the microwave or on the stove top. It is also suitable to freeze for up to 3 months. Simply defrost before reheating.
There is also a Classic Vegie Soup, I will see if I can dig up the recipie for (it is a tomatoe based soup)
Couldn't find the classic vegie soup, but did find this one - have only cooked once before, but is very yummy.
hearty Carrot and lentil soup
2 tsp (s) olive oil
1 whole fresh leek, thinly sliced
4 whole fresh carrot, peeled, thinly sliced
1/2 cup (s) dry lentils, (100g)
4 cup (s) Continental Real Liquid Stock Salt Reduced Real Chicken Stock, (1 litre)
4 slice (s) soy and linseed bread, cut into 2cm cubes
2 tsp (s) Master Foods Herbs and Spices Mixed Herbs
Instructions
Pre-heat oven to 200°C. Heat the oil in a large saucepan. Add the leek and cook over medium heat for 8-10 minutes or until softened and starting to colour. Add the carrots, lentils and stock. Bring to the boil.
Reduce the heat to low. Cover and simmer for 15-20 minutes or until the vegetables and lentils are soft, stirring occasionally.
Meanwhile, line an oven tray with baking paper. Place bread cubes into a medium bowl and spray with oil. Add dried herbs and toss well to coat. Place bread, in a single layer, on prepared tray. Bake for 10-12 minutes or tunil golden and crisp, tossing occasionally.
Using a stick blender or food processor, puree the soup until smooth. Season with salt and freshly ground black pepper. Ladle into warmed bowls and sprinkle with herb croutons. Serve.
Notes
Croutons can be made ahead of time. Bake and cool completely before storing in an airtight container for up to one week.
This soup is suitable to freeze for up to 3 months
I make up a great minestrone. I don't follow a recipe anymore, just make it up as I go but the basics are the same.
1 onion
2-3 carrots, diced
2-3 sticks of celery, sliced
1 zuccini
1 handful of string beans, cut into bite sized pieces
Other diced veggies as desired
1 small jar tomato paste
1-2 tins diced tomatoes
4-8 cups water
stock powder of your choice (ie: chicken, beef, vegetable), 1 teaspoon for each cup of water
1-2 bay leaves
2 tablespoons chopped parsley
salt & pepper to taste
1 cup small pasta
1 cup frozen peas
Put all ingredients except pasta & peas into slow cooker on low for 6-8 hours (or up to 10 hours). Add pasta & peas and cook on high for 45mins-1 hour. Serve with parmesan cheese if desired.
Alternatively, fry onion & veggies until soft, add tomato paste & stir in. Add to large soup pot with all other ingredients except peas & pasta. Cook on high until boiling, then reduce to medium/low for at least an hour or however long feels right, stir occasionally. Add pasta & peas and cook on medium/low until pasta is cooked. Serve with parmesan cheese if desired.
Make sure you remove the bay leaves prior to serving.
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Need an awesome soup recipe
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