Soup recipes

Share your soup recipes...

Starting with BellyBelly's famous Pumpkin Soups recipe - Come on Kel you have to share it with us all ;)

*hugs*
Cailin

LOL Cailin it is so simple it is not funny! I am not a master chef either so it wont be so techinical LMAO

All you need are butternut pumpkins, an onion, butter and cream!

First fry an onion in some butter, then boil it in with the cut pieces of pumpkins, which is *just* covered with water (you can add more later if you like depending if you like thick soup or not!). Once the pumpkins are soft, blend them with a stick blender thingo (in the saucepan) and finally add some cream (small tub of thickened cream) should only need about half, more or less to taste. If you want to add flavour, you can include a pinch of cinnamon!

YuMMO!

Here is a really yummy, easy recipe for a nice winter soup.

Chicken Corn & Noodle Chowder

Ingredients:
1 teaspoon canola oil
1 medium brown onion chopped coarsely
1 teaspoon crushed garlic
440gm can corn kernals (drained)
750gm can small potatoes (drained & quartered)
1L chicken stock
400gm chicken (chopped)
150gm dry egg noodles
2 tablespoons sour cream

Heat oil in large saucepan; cook onion & garlic, stirring, until onion is soft.
Add corn, potato & stock; bring to a boil. Reduce heat, cover & simmer for 10mins.
Blend or process potato mixture until smooth.
Return potato mixture to same pan, add chicken & noodles.
Simmer uncovered for about 10mins until chicken is cooked through & noodles are soft.
Serve topped with sour cream.


YUMMO! It's also great the next day, but the noodles soak up a lot of the juice, so you just have to add some water before you reheat it in the microwave.

(Comes from Women's Weekly, From The Shelf mini cookbook)

I know there are a few recipes of good ol' pumpkin soup...

Here's mine!

4 cups chicken stock
600gm butternut pumpkin chopped
2 medium potatos
1 onion
1 sweet potato
1 clove garlic crushed
salt & pepper
Sour cream to serve

Ok... I cook the pumpkin, potatos, sweet potato and onion in the microwave in batches in the chicken stock. Then I blend it and combine in a bit pot and simmer for 10 minutes for the flavours to combine. Salt & Pepper, sometimes a bit of chives chopped on top with a dollop of sour cream in the centre of the bowl.

Potato, Bacon and Corn Soup...

Ingredients

10g butter
1 onion, chopped
2 rashers bacon, chopped
300g orange sweet potato, peeled and chopped
300g potato, peeled and chopped
1 tablespoon flour
2 cups chicken stock
1 cup milk
310g can creamed corn
1 cup grated cheese, for garnish
fresh parsley, for garnish

Heat butter until melted, add onion and cook, stirring until softened. Add bacon and potatoes and cook, stirring for 3 minutes. Add flour and cook for a further minute. Add stock and simmer, covered for 15 minutes or until the potatoes are tender. Add milk, creamed corn and season to taste. Reheat without boiling. Serve soup with grated cheese and garnish with parsley.

HTH!

Hope this helps, its one of those Coles meal ideas recipes, and its nice and chunky and prettty good.


500 ml vegetable stock
2 tspn vegetable oil
40 g pkt French Onion soup mix
1 tspn Italian herbs
2 large potatoes, peeled and cut into 1 cm dice
175 g bacon rashers, diced
2 cups water

1. Heat oil in a large saucepan over medium heat. Saute bacon and cook for 2 to 3 minutes or until brown and crisp.
2. Add stock, water, potatoes, soup mix and herbs. Bring to the boil, stirring. Reduce heat to low.
3. Simmer, covered, for 8 to 10 minutes or until potatoes are tender. Spoon soup into bowls. Serve immediately with crusty bread.

Hearty potato, bacon and onion soup

Soup can be prepared up to a day ahead; keep, covered, in refrigerator. This recipe is not suitable to freeze or microwave.

Ingredients

4 bacon rashers, chopped
30g butter
3 medium onions, sliced
2 tablespoons plain flour
1 litre (4 cups) water
1 large vegetable 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 onions, cook over low heat for about 5 minutes or until onions are soft.

Add flour, stir over medium heat for 1 minute.

Remove from heart, gradually add water, stock cube and potatoes, bring to boil, reduce heat, simmer, uncovered for about 10 minutes or until potatoes are cooked.

Gradually stir in combined egg yolks and sour cream, reheat without boiling.

Stir in parsley just before serving.

Serves 6.

I know its the wrong time of the year for soup recipies but I was cleaning my emails and found this one I had typed out and sent to a friend. Its one of those recipies that makes heaps but it does freeze really well and can be vitamised (blended) to make a creamy texture.

Sweet Chilly Chicken Soup

I N G R E D I E N T S . . .

1 ltr Liquid Chicken Stock (99% Fat Free, salt reduced)
3 - 5 ltr Water
5 tsps Chicken Stock Powder (Massel salt reduced is 99% fat free, no MSG)
3 lrg Chicken Breasts * skin and fat removed, cut into small spoon sized pieces
1 lrg Brown onion * finely diced
1 lrg Red Onion * cut into small wedges
3 stks Celery * sliced
2 tsps Garlic * crushed ** Qty adjusted to personal taste **
1 inch Ginger Root * grated ** Qty adjusted to personal taste **
2 tbsp Chives * finely cut
1/4 - 1 cup Sweet Chili Sauce (Trident is nicest) **
** can be added at any stage so best to start with a little and add to suit your taste at the end **
Optional / Suggested Herbs
Basil * Coriander
Cumin Lemon Grass
Pepper Tarragon * * Used in sample. Qty and combination are left to personal taste. All herbs listed can be used together. You can use fresh or dried herbs
Thyme * Turmeric
Group A Veggies
1 1/2 cups Fresh Green Beans * sliced
3 med Carrots * sliced or finely diced
150 g Fresh Baby Corn * cut into small spoon sized pieces
Group B Veggies
250 g Mushrooms * thinly sliced
1 lrg Red Capsicum * sliced and then cut into spoon sized pieces
Group C Veggies
1 lrg Zucchini * Sliced (3/4") and then quartered
4-6 Yellow Squash * Cut into 1/4, 1/6 or 1/8 size wedges (depending on size)
1 sml Sweet Potato * Peeled and cubed

M E T H O D . . .

1 In a large soup pot, add 2 teaspoons stock powder, onions, garlic, ginger, any herbs and 1/4 cup water. Heat until onion is softened, add celery and continue to heat for a further 3-5mins. Add more water as required.


2 To Onion and herb mixture, add liquid stock, 3 liters of water, remainder of powdered stock, chicken pieces and sweet chili sauce. Bring to the boil and simmer for 1 - 1 1/2 hours, until chicken is very soft.


3 Allow to cool for 20 - 30 mins. Remove any fat from the surface of the soup.

4 Add the Group A vegetables, return to the boil and simmer for 15 mins

5 Add the Group B vegetables, return to the boil and simmer for 5 mins

6 Add the Group A vegetables, return to the boil and simmer for 10 mins or until the sweet potato is cooked through but still holds its shape.


7 Taste and add more Sweet Chili Sauce if required. Serve Hot.

Rachel I actually cheat quite a bit when I make chicken soup...

here goes

4 cups chicken broth
1/4 roast chicken from corner shop
1 carrot diced
1 celery stick diced
1/2 onion diced
1 tsp garlic
salt & pepper to taste
100gm pasta noodles broken down to bite size pieces

I put the chicken broth on a slow boil and add the carrot and celery and onion and garlic in, I cover it. 10 minutes later I add the pasta and I tear off the chicken off the bones & pop it in. I check for when the pasta & veges are cooked and if they are I taste test and add salt & pepper if needed. HTH!

Steam Boat is an asian cook it yourself soup.

You get one of those camp kitchen type things (with the propane) on your table and a big bowl of soup over the flame. Then you get a whole heap of raw ingredients which you cook in the soup... we had pork, prawns, seafood, chicken some vegies and some vermacilli noodles. You cook the meats first and eat them, they give you this sauce (can't remember what its called, I think its made from fish & chilli) which you can dip it in. Then once you've devoured all the meat you can add the noodles & cabbage last (we do it this way coz marc doesn't like wilted cabbage, and the noodles go soggy otherwise) the whole point is the meats etc flavour the soup and then at the end you add your egg and cabbage and noodles and have the soup at the end. Its very yummy and often very cheap too! But if you go high end seafood it can get pricey :)

YUMMMMMMMM!

*hugs*
Cailin

Hi Meg,

I have a recipe from an old Super Food Ideas magazine...

San Choy Bau

Serves 4

1 tablespoon vegetable oil
1/2 teaspoon ginger, finely grated
1 teaspoon garlic, fresh or jar
3 spring onions, finely chopped
500g Pork Mince
230g can sliced water chestnuts, drained
1 tablespoon sweet soy sauce
2 tablespoons oyster sauce
1/2 iceberg lettuce, torn into 8 cups
1/2 cup beansprouts
1 small carrot

1. Heat oil in a wok or frying pan. Cook ginger, garlic and spring onions over medium heat for 1 minute. Add mince and water chestnuts. Cook, stirring over medium heat for 6 to 7 minutes or until cooked.

2. Add sweet soy and oyster sauces and stir to combine. Cook for a further 2 minutes.

3. Serve mixture in lettuce cups, topped with bean sprouts and carrot.


I'm not keen on pork, so we used to make this same recipe with chicken mince. (I didn't add the water chestnuts either). One extra thing we used to do is sprinkle some crushed cashew nuts over the top as well. ( I saw this done in a chinese restaurant once and liked it).

I don't know how this would compare to the one on Fresh. I think they actually have a catalogue of all their recipes on their website if you wanted to check that out. The one above is quite nice though. :)

ETA: I just had a look at the Fresh website out of interest and the recipe wasn't on there. Must have been a Lyndey segment, was it?

The recipe they made on Fresh was Betel leaves with caramelised pork, ginger and coconut. I was watching too, it looks nice, might make it myself. Here's the recipe...


Betel leaves with caramelised pork, ginger and coconut

Serving size: Serves 6
Cooking time: Less than 30 minutes

INGREDIENTS
12 fresh betel leaves, or small English spinach leaves
4cm piece ginger, peeled, chopped
2 cloves garlic, peeled
1 small red chilli, chopped (deseeded if desired)
10 white peppercorns
3 coriander roots
¼ cup coconut cream
300g lean pork mince
¼ cup shredded coconut, toasted
1 tablespoon grated palm sugar
2 teaspoons fish sauce, or to taste
2 extra red chillies, deseeded, sliced thinly, to garnish
1 green onion, sliced thinly, to garnish
1 lime, cut into wedges, to serve


METHOD
Arrange betel leaves on a large serving platter.
Combine ginger, garlic, chilli, peppercorns and coriander roots in the mortar and pestle and grind to a smooth paste.
Heat a wok over a high heat, add coconut cream and paste and cook for 5 minutes or until oil separates. Add pork and cook until pork is well browned and starting to dry out.
Add coconut and sugar. Stir-fry until sugar melts, coconut smells fragrant and pork mixture becomes sticky.
Add fish sauce and stir to combine; remove from heat and stand 5 minutes to cool slightly.
Serve small spoonfuls of the pork mixture on betel leaves, top with chilli and green onions. Serve lime wedges on the side.



Bel

Hey guys,

Just thought I would share our recipe for chicken soup - *guaranteed* to make you feel better when you are sick!

I make around 10-11 lt (in a 14lt pot) and then freeze them, so we can have it once a week, so you can modify this recipe accordingly

1 whole boiler (cut into 4 so it fits into the pot)
10 med carrots, whole & peeled
3 med - large onions, whole & peeled (soup doesn't taste as good if cut up for some reason)
2 small (or 1 large) zuchunni (optional) - whole & peeled
1 lamb shank (this gives it incredible flavour!)
some peeled garlic cloves (optional) - we put in like 5
1 peeled large potato (optional)
1 tbsp or so of salt
1/2 tbsp of pepper (optional also... less if you don't like so much pepper in things)


Chuck it all in a pot, cover with water, bring to the boil, then turn down to a simmer and let it be for 4 hrs... May have to stir occassionally, and may need to add more water if evaportating away

Then put in in your fridge overnight, (or put into freezer for a few hours), and a thick lot of fat will form at top.. remove this (you can save this to add to cooking instead of oil if you want.. gives it flavour but i never bother)..

I also get DH to take out all the chicken bones, and to like tear up the boiled chicken chunks... we serve in the soup so its more filling & flavoursome, but i know lots of ppl take it out and either serve boiled chicken to kids seperately, but i think its nicer in the soup

Also, take out the potato at this time! The zuchinni disintegrates, but gives a nice flavour so kids wont know its there if they dont like it


Anyway, this is one of our favourite things, so let me know if you like it... Its very easy to make, and is good to have stored in the freezer for when needed!

I only take out the bones, and potato

Everything else either disolves, or you serve in the soup

Some people take out the chicken also, but we like nice chunky rich soups...

Its up to you what you like the best

Its traditional to serve noddles in the soup (but i'm lazy and very raely get around to it).. We serve special soup croutons things, which are great, or the best thing that i LOVE but also never get to are things called Kneidlach, or matzah balls... They are made out of matzah meal, which is baked flour and water sheets which are then crushed like breadcrumbs.. You can find them in a kosher isle at a supermarket i'm sure. Anyway, i'll have to post the recipe for them, but you make them into these soft balls which you boil in the soup and they are soo nice! Some people serve like pasta pieces with meat inside also, called Kreplach, but i hate these so never make it!


enjoy :)

I don't eat chicken anymore, but I thought I'd share this extremely easy and yummy recipe. Note: the moorish relates to mid-eastern spices, not being more-ish, which it is anyway:)

• ½ cup saffron threads
• ¼ cup boiling water
• 6 chicken drumsticks
• ¼ cup olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 3 TBS grated ginger
• 2 x 400g cans chopped tomatoes
• ½ cup puy or green lentils
• 4 cups chicken stock
• 1/3 cup long-grain rice
• 1 lemon, juiced
• salt and pepper

combine saffron and boiling water and leave to infuse for 5 minutes

in a large saucepan, brown chicken drumsticks in a little oil for 1-2 minutes on each side, then remove to one side. Add onion and garlic to the pan, and cook over a low heat for 5 minutes

add ginger, dissolved saffron, tomatoes, lentils, browned drumsticks and stock. Bring to the boil, then simmer for 15 minutes. Add rice and simmer for a further 15 minutes

stir in lemon and season to taste with salt and pepper

Chicken, Vegetable and Barley soup

INGREDIENTS:
1 cup slivered almonds
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped celery
4 cups sliced fresh mushrooms
4 cloves garlic, minced
1 cup chopped carrots
5 cups diced red potatoes
3 cups chopped cooked chicken
2 1/2 quarts chicken broth
1 cup quick-cooking barley
2 tablespoons butter
1/2 cup chopped fresh parsley
salt and black pepper to taste

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.

Not my recipe just one I found for you :) Sounds great though

Oh I have a great one!!
I *think* off the top of my head its a large ham bone (the more ham left on the better), 1 onion sliced, and half a bag of split peas with about 8 cups of water? And a bit of salt. You know - I should really check my recipe!
Basically I have always found the more simple the recipe, the better it tastes. Cook it for about 2 hrs I think, and then pull all the ham off the bone and mash it up in the soup.
If you dont use a ham bone its nowhere near as nice!

Have you seen my SC versions? You could do them on the stovetop easy!

Here goes

1 bbq chicken (deboned/skinned)
2 cans creamed corn
2 boxes of 2 ltr chicken stock

Simmer, and you can add an egg and some spring onions/shallots for a more authentic chinese feel (and a splash of soy or maggi sauce).

Chicken & Veg

1 BBQ Chook
2 boxes Stock
1 carrot
1 celery
1 onion
1 tsp garlic

Finely dice the carrot, celery & onion add to the pan with some oil and cook off till soft then add a teaspoon of garlic (I normally add it at the end so it doesn't burn) and cook for a minute or so then add the chicken and the stock and simmer for as long as you would like (so that the flavours absorb). You can add a splash of cream at the end of this one for cream of chicken soup otherwise its fine as it is or you can add some broken up 2 min noodles (minus the flavour) for chicken noodle soup.

HTH's!

*mwa*
Cailin

I use my Mum's receipe which is simply;

2L chicken stock
1L water
3 grated carrots
3 Medium size potato grated
Celery finely sliced
Noodles (I use 2 min noodles)
1 packet chicken noodle soup
1/4 Cabbage shredded
Chicken wings (optional)
Salt and Pepper to taste

I generally put all the liquid in the saucepan/stockpot and add the carrot, potato, cabbage, salt and pepper. If using chicken wings I add at this time too. Bring to boil stiring occasionally. Simmer for 20 minutes (or until chicken is cooked through) and add the celery, chicken noodle soup and simmer a further 5 min. Add the noodles and simmer until they're cooked.

The noodles really fill the soup out so feel free to omit them from the receipe - my DH just prefers a "full soup". I make this soup whenever I'm sick. It's been my fav since I was about 4!

MG :)

My Chicken soup:

6-8 drumsticks
1 large onion (keep whole or chop into wedges)
1 parsnip chopped into cubes
1 swede chopped into cubes
1-2 carrots chopped into cubes
2 potatoes chopped into cubes
1 stalk celery chopped
1 cube massel vege stock
1 cube of massel chicken stock
water

I cook the drumsticks in a pot with the onion first (for approx. 30min or untill meat coming off bone). Then I take drumsticks out and poor liquid into a bowl through a fine sieve. Replace liquid into pot (don't replace onion).

Set chicken aside in a seperate bowl to cool. Then while soup is cooking, take meat off bone and tear the meat up. Set aside.

Add veges and stock and a bit more water if needed. Cook for 40min or untill veges are cooked. Replace shredded chicken meat into soup and heat untill hot.

I know that the first bit looks fiddly (ie.cooking drumsticks etc), but it's the stock for the soup and really does make the soup taste heaps better.

I also have some maggi (it's liquid seasoning in a bottle. Great for soups :) ) and put a few splashes of that into the soup after it's cooked or into our bowls.

Hi MG

Fry one roughly chopped onion in a little olive oil in a large heavy based saucepan - big enough to hold your whole soup.
When transparent add a head of cauliflower cut into florets and enough chicken stock to just cover.
Boil until tender.
Drain cauliflower/onion mix and reserve the chicken stock.
Bung cauliflower/onion in food processor and blitz til smooth - add a bit of chicken stock if it is too thick.
Back in your original saucepan, out about a tablespoon of butter/or marg and the same amount of flour. Make a roux. When it looks like buttery breadcrumbs, slowly add the reserved chicken stock back to the roux, stirring (I actually use a whisk) to get rid of any lumps. Add back the cauliflower puree and add a tin of light evaporated milk, or plain milk, or half milk-half cream if you want to be really decadent. Check the seasoning. I sometimes add curry powder, or nutmeg, or paprika, or even some freshly grated parmesan at this stage to jazz it up. Parsley also goes well. You can also add walnuts (at the boiling cauli stage) and blue cheese (at the final stage if you aren't pregnant of course!).

I use this method to make cream of any thing soup. It hasn't failed yet.

if you want a quick and easy recipe:
dice chicken really small and boil in a pot of water until cooked (only a few minutes)

get rid of the water, add the chicken to a pot of creamed corn. I used 2 cans of corn, and 2 cans of water. add salt and pepper and simmer for 5 minutes.

if you want to add egg whites you can- just stir them in. I like to add spring onions at the end too :)

P.S If you want you can just simmer the corn and chicken together...but i get worried that i cant tell the colour of the chicken to see if its cooked properly or not iykwim?

i make chicken and sweet corn soup.
I just make up 1 packet of chicken noodle soup according to inst, like, i think it is 4 cups of water, then when it is sorta done, i add a big can of creamed corn, and then, whisk up a couple of eggs, but, so the yellow and white are just combined, and still gluggy, and add that to the soup at the last minute. I like the egg to be abit lumpy in the soup, so i dont stir it that much as i add the egg. If i stir it heaps, the egg goes more like long strings.
If you do make it, always been told not to reheat any longer then 1 day old.
Only use the homebrand packet of chicken noodle soup, and it works fine. Cheap easy meal.

Hi BB's,

Just had to share this one with you, it is so easy and SO delicious! Great for freezing for lunches, snacks etc..

Ingredients:

6-8 Cups Chicken Stock ( I used Massel cubes)
1 Large Chicken Breast (Raw)
400g Tin of Creamed Corn
400g Tin of Corn Kernells
1 Tablespoon of Cornflour
2 Tablespoons of Light Soy Sauce
2 Eggs (Beaten)
Shallots to garnish

method:

Bring 6-8 cups of chicken stock to the boil.

Add 1 Large Chicken Breast fillet, turn heat off and cover pan with lid for 15 mins. Remove Chicken breast and allow to cool, then shred.

Add Tin of Creamed Corn and Corn Kernells to stock and bring to boil over medium heat.

In a small bowl, combine Cornflour and Light Soy Sauce, stir to make a paste. Stir paste into soup to thicken.

Add shredded chicken to soup.

Slowly pour 2 eggs (beaten) in a steady tream into soup, stirring constantly.

Served topped with shallots.

HOpe you like it!

I've just made a really easy chicken & corn soup, modified from Cailin's recipe ;)

BBQ Chicken chopped
Tin of baby potatoes + tin of creamed corn (blended together)
Tin of condensed cream of chicken soup
Tin of corn kernels (including the liquid)

Mixed it all together & heated it up :) I'm going to add in some noodles later on just before we have it. It's made HEAPS, so will freeze some too.


(and also combining in some other threads to this one)

I just thought I'd add these ones on that I plan on using over winter ;) I've not used them yet, but this is the best place to keep track of them LOL! The Harlequin Soup looks really cool in the pics! Also the Curried Carrot soup was on a Halloween special which is why it talks about making spider webs on it!

:

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Harlequin Soup
To serve the Harlequin Soup:
Ladle some of each soup into its own pitcher. Pour both soups simultaneously into each of 6 bowls, creating a swirled almost yin-yang like appearance.

Garnish with chives and serve hot.

Very Green Broccoli Soup:
1 1/2 pounds broccoli
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons minced garlic
1 cup (1/4-inch) diced onion
1/2 cup (1/4-inch) diced celery
Gray salt and freshly ground black pepper
2 teaspoons finely chopped fresh thyme leaves
5 cups chicken stock or canned low-salt chicken broth
2 cups packed spinach
2 teaspoons freshly grated lemon zest
1 cup heavy cream or buttermilk (if using buttermilk, cut the lemon zest in half)

Cut the broccoli florets from the stems. Peel the tough outer skin from the stems and trim off the fibrous ends. Cut the stems lengthwise into slices about 1/2-inch thick and then crosswise into 1/2-inch pieces.

Heat the olive oil and butter in a soup pot over medium-high heat until hot. Add the garlic and cook until light brown. Add the onion and celery, lower the heat to medium, and season with salt and pepper. Cook the vegetables slowly until tender, about 10 minutes. Regulate the heat so the vegetables cook without taking on color.

Add the thyme and stir. Add the broccoli stems, stock, and salt and pepper, to taste, and bring to a boil. Cook, uncovered, for about 3 minutes. Add the florets and continue to cook until very tender, about 5 minutes more.

Puree the soup in a blender in small batches. Add some of the spinach and some of the lemon zest to each batch and then puree it. (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)

Return the soup to the pan and reheat over gentle heat. Stir in the cream. Taste and adjust the seasoning with salt and pepper. Keep warm.


Roasted Butternut Squash Soup:
For the soup:
2 tablespoons extra-virgin olive oil
1/2 cup (1/4-inch) diced onion
1/4 cup (1/4-inch) diced celery
1/4 cup (1/4-inch) diced carrot
1 cinnamon stick
Sea salt, preferably gray salt and freshly ground black pepper
About 4 cups chicken stock or canned low-salt chicken broth
1/2 teaspoon ground toasted coriander, optional
1 1/2 cups mashed Roasted Squash
1/2 cup half-and-half, optional

To serve:
1/4 cup mascarpone cheese, optional
2 tablespoons toasted pumpkin seeds, optional

Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.

Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.

Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)

Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service.

To serve:
Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired.

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:

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Curried Carrot Soup
1 tablespoon extra virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 medium onion, chopped
1 1/2 pounds packaged baby carrots, from produce section
6 cups chicken stock, available on soup aisle
1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
1/4 to 1/2 teaspoon ground cayenne pepper
Coarse salt
1 cup sour cream
Plastic condiment bottle or medium plastic food storage bag
6 blades fresh chives, cut into 1-inch pieces

Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!

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Creamy Chicken & Sweet Potato Soup
(From the Taste website)

Ingredients (serves 4)

* 1.25L (5 cups) chicken stock
* 2 (about 700g) orange sweet potatoes (kumara), peeled, cut into 2cm cubes
* 1 large red onion, halved, chopped
* 2 garlic cloves, quartered
* 4 sprigs fresh thyme
* 1/2 tsp dried oregano leaves
* Freshly ground black pepper
* 2 small (about 300g) single chicken breast fillets
* 1 bunch fresh continental parsley
* 250ml (1 cup) full-fat soy milk
* 4 slices multigrain bread, to serve

Method

1. Bring the chicken stock to the boil in a large saucepan over high heat. Add the sweet potato, onion, garlic, thyme and oregano. Season with pepper and bring to the boil. Cook, covered, for 10 minutes or until the sweet potato is tender. Remove from heat. Set aside for 5 minutes to cool.
2. While soup is cooking, cut chicken into 1cm pieces. Coarsely chop parsley to make 1/4 cup, loosely packed. Set aside. Place one-quarter of soup in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with remaining soup in three more batches.
3. Bring soup to the boil over medium heat. Add chicken and parsley and cook for 3 minutes or until chicken is cooked. Remove from heat. Stir in soy milk and season with pepper. Serve with bread.


Low Kilojoule
Low Fat
Heart Friendly
Low GI

Ooooooo that sounds very low gi too! Thanks for posting Sarah!

*mwa*
Cailin

I'm testing it out for dinner tonight, so will let you know how it goes.

ETA: Just realised I didn't add on where I got it from. So I'll add in the nutrional info that was there too ;)

Mexican Tortilla Soup

1 can crushed or diced tomatos
1 roast chicken with all the meat pulled off & apart
4 cups chicken stock
1 clove garlic crushed
2 tsp cumin
1/2 tsp chilli powder or to taste
salt & pepper
1/2 cup frozen corn
1 tbsp fresh coriander
2 tsp dried coriander
1 ripe avocado
2-3 corn tortillas.

Put the chicken, stock, garlic, cumin,chilli, dried coriander,tomato, corn (you can use 1/2 onion chopped as well) in to a pot or SC. Simmer... the longer you simmer the more flavours combine...

Cut tortillas into strips around 1 inch wide & shallow fry in some oil. Shallow fry until crispy. Drain on paper.

Cut avocado into chuncks.

To Serve:

Put soup in bowl, add 1/4 avocado and put a handfull of tortilla strips on top, garnish with coriander. You can also put a dollop of sour cream.

As I tend to always do, I've had to substitute some things!! Some of my sweet potato was yucky so I added in some pumpkin & carrots to make up the 700gm. I also didn't have any onion :rolleyes: I also decided to throw in some red lentils with the veges, they'll get blended & no-one will ever know ;)

Okay ladies,

DH has asked for Pea & Ham soup tomorrow night for dinner and I don't have a recipe for it anywhere!!

So I need one ASAP so I can go get the ingredients first thing tomorrow morning before the Foxtel Man comes.

TIA

From AWW cookbook for all seasons:

800g ham bone
1 medium onion chopped
2 cups yellow split peas
2 celery sticks chopped
2 medium carrots chopped
2 bay leaves
2.5 litres water

Combine all ingredients in large pan, simmer, covered 2 hours or until split peas are soft, stirring occasionally.

Carefully remove ham bone, remove meat from bone, chop finely, return to pan, stir over heat until hot.

Remove bay leaves before serving. Suitable to freeze.

HTH - I like this recipe 'cause you just bung everything in together.

One of my most favourite websites is the 'taste' website...it includes recipes from a whole lot of Australian foodie magazines, including Delicious...

I'm sure they would have a recipe for Pea and Ham soup (actually think I only used it a few weeks ago...it was delicious!)...but it looks like Malakili has given you a great recipe anyway...

So...for future reference...try "taste"...just google it to get the website address...

Yeah I have a SC!! I will go look for it now...Thanks!

Mine is from WW.

Hearty Pea soup with crispy bacon
Olive oil 3tsp
brown oniion finely chopped
1 carrot finely chopped
1 stick celery finely chopped
1½ cups dried split green peas
vegtable or chicken stock 1ltr or (4cups), made using stock cubes
3 slices Weight Watchers Bacon
2tbs fresh mint leaves

1)Heat the oil in a large saucepan over a slow heat. Add the onion, carrot and celery. Cook for 10mins or until softened. Add the peas, stock and 2 cups (500mls) water.
2)Reduce heat to a medium-low. Partially cover pan. Simmer for 45mins or until the vegetables are tender, stirring oftern. Season.
3)Cut the bacon into thin strips. Spray a non-stick frying pan with oil. Add bacon and cook for 2minutes or until brown and crisp. Ladle the soup into warmed bowls and top with the bacon and mint.

If you make the soup ahead of time, thin it down with a little water while reheating, as it becomes very thick on standing.

One of my new favorites and guarantied to clear the sinuses....

TEX - MEX POTATO SOUP

2 lg. potatoes, peeled and cubed
1 med. onion, finely chopped
1 med. green pepper, chopped
1 med. red pepper, chopped
3 tbsp. butter
4 oz. cooked ham, cubed
1 tbsp. chopped green chilies
1/4 tsp. white pepper
1/8 to 1/4 tsp. cayenne pepper
1 (13 3/4 oz.) can chicken broth
1 egg yolk, slightly beaten
1/4 c. heavy cream
1/2 c. shredded Cheddar cheese

Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve water. Saute onion and green and red pepper in butter in skillet for 10 minutes or until softened. Stir in ham, chilies, white pepper, and cayenne. Cook 1 minute longer. Reserve. Combine potatoes and chicken broth in electric blender and puree. Return to saucepan and add vegetable mixture. Heat soup just to boiling. Beat egg yolk with heavy cream in small bowl. Stir in 1/2 cup hot soup, then stir yolk mixture back into saucepan. Gently heat soup; do not boil. Garnish with Cheddar cheese. Makes 4 cups.

How was your pea soup ?

I made some on the weekend and it was yummy.

*bump* for the girls who had the tortilla soup today ;)

Here is my absolute fav soup:
I don't do the messure thing, sorry ;)
Potato Soup
Cut potato into chuncks into a pressure cooker (about a cup of water at the bottom), add chopped onion, chopped mushrooms and finely chopped pack streaky bacon. I aslo put in some worcestersause, mixed herbs, salt and pepper to taste. Cook for about half an hour and open cooker. Spoon out the potato's and mash it up a LITTLE milk. (You can throw everything in a liquidizer - I don't own one) Put the mash back in the pressure cooker and stir so everything is mixed. Add a cup of cream and bring to boil. Add a lot of grinded pepper (this makes it for me) and serve hot!

This goes pretty thick, but kids love it!

Ingredients (serves 6)

2 tablespoons olive oil
1 leek, halved, washed, thinly sliced
2 garlic cloves, crushed
1 large carrot, peeled, diced
2 sticks celery, diced
2 small zucchini, diced
1 swede or turnip, peeled, diced
1 1/4 cups dry soup mix, rinsed (see note)
8 cups chicken stock
1kg chicken breast diced



Method

Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 2 minutes or until soft but not coloured.

Add carot, celery, zuchini and swede. Cook for 2 minutes. Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.

Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetabes are tender.