A bit late in editing, but to the above Chicken etc...

I usually always add more liquid and an extra can of tomatoes when I do this recipe, just my personal thing as one loves heaps of moisture.

Editing to add ..... Oh, bugger, went to page two, hmmmm.

Cheers.

Edited by valentino at 4:12 pm, Fri 22 Jul

valentino - 2011-07-22 16:11:00

This message was deleted.

elliehen - 2011-07-22 17:06:00

This message was deleted.

tw1nkle - 2011-07-24 18:03:00

Esquire Soup

2 T butter
3 large potatoes
1 large onion
1 large stalk of celery
3c chicken stock
2c milk
2t dry mustard
salt

Peel and roughly dice the potatoes, onion and celery. Add the veges to the butter in a large pot and sweat gently. Add in the stock and simmer gently until the veges are tender. Puree. Add the milk. Mix the mustard to a smooth paste with a little milk and then stir into the soup. Simmer gently for a few minutes. Add salt to taste.

Note: I added kidney beans today to bulk it out and it helped thicken it too, but made the colour not so nice so white beans would have been a better option. When I made this today, I did not have mustard powder, so I added in a little whole grain mustard to each bowl. 2 teaspoons of mustard may be too strong for the whole pot if you aren't keen on it.

sumstyle - 2011-07-25 16:10:00

This message was deleted.

elliehen - 2011-07-25 22:40:00

This message was deleted.

elliehen - 2011-07-27 17:15:00

can anyone help.... is it alright to put canned tomatoes in chicken soup ?
I have "glanced" through the recipes on here and NO ONE has tomatoes in chicken soup..... I have several cans coming up to use by and wondered if I can add to chicken stock to make soup .. thanks

chikky - 2011-08-16 15:41:00

Hmmm, well I make a tomato soup that I add chicken stock to, I think that's the same thing.

I finely cut up a few cloves of garlic and sweat them off in olive oil, then add in my cans of tomatoes and let them bubble away for a while. Add in a big thing of Campbell's chicken stock, some balsamic vinegar and a little brown sugar to taste.

So I use this as a soup, or reduce it right down to make pizza sauce.

sumstyle - 2011-08-16 16:22:00

chikky wrote:

can anyone help.... is it alright to put canned tomatoes in chicken soup ?
I have "glanced" through the recipes on here and NO ONE has tomatoes in chicken soup..... I have several cans coming up to use by and wondered if I can add to chicken stock to make soup .. thanks

Yes, I do this quite often and more so with a Chicken drumstick casserole which does have both, chicken stock or soup and canned tomatoes.

For an extra touch - try adding a wee bit of chillie flakes plus some sugar and do it by tasting, that is allow to simmer for a while then taste it and adjust as one likes.

Cheers.

valentino - 2011-08-16 16:22:00

valentino wrote:

Yes, I do this quite often and more so with a Chicken drumstick casserole which does have both, chicken stock or soup and canned tomatoes.

For an extra touch - try adding a wee bit of chillie flakes plus some sugar and do it by tasting, that is allow to simmer for a while then taste it and adjust as one likes.

Cheers.

Thank you

chikky - 2011-08-16 16:27:00

This message was deleted.

katienz11 - 2011-08-16 22:47:00

This message was deleted.

elliehen - 2011-08-16 22:55:00

Re a variation to Post 28 Fish soup....

Recently purchased a little over a kilo of Salmon Skeletons without the heads for about $5.00 at Countdown Westgate, imagine most supermarkets can do this, just ask.
There was about 4 whole skeletons which one just chopped into lengths to suit a 4.5 litre Pot, just covered with water and slowly heated it until fish was cooked, allowed to cool sufficently enough to use my fingers and take all the fish flesh off the backbone without disturbing all the other bones (some can come away very easily - need to be vey careful), also placed into a colander and gathered all the liquids and back into the pot along with all the fleshy bits.

Slowly brought it up to simmer, add other ingredients and season, allow to cook in and check by tasting, increased liquid volume to two-thirds of pot also.

I also cooked a packet of Japanese Sobu Noodles as per instructions on packet (comes in 3 bundles within packet) then add it to the soup.

End result is very nice and a real budget saver espcially 4.5 litres of virtually very thick texture soup.

Oh, my partner wanted this for her daily lunch, saved into 1 litre pots, freeze to use whenever, first one was spot on.

One other thing, if one allows the initial cooked bones to cool fully - the liquid will Gel.

Cheers.

valentino - 2011-08-18 11:09:00

so many yummy recipes! Does anyone have a good recipe for Potato and capsicum soup? I have eaten this in restaurants and its so yummy

logree - 2012-05-13 16:17:00

Bumping for soup!

littlemissy1 - 2012-05-16 15:00:00

elliehen wrote:

Bumping soups because it is SOOOOOO cold in the south....

Thank you

earthangel4 - 2012-05-16 15:14:00

Soup bubbling away as we speak!!!

spot20 - 2012-05-16 15:23:00

This message was deleted.

elliehen - 2012-05-26 21:14:00

This message was deleted.

indy95 - 2012-07-25 11:22:00

Need this up near the top.

linette1 - 2012-07-28 17:03:00

Some great recipes on here. Will definitely try some of them.

nayna1 - 2012-07-29 09:53:00

From a friend in Toronto:
HANGOVER SOUP. minced meat, macaroni, potatoes, mixed veggies, onions, mushrooms, in a tomato base...

janny3 - 2012-08-14 01:59:00

Roasted Pumpkin and Coconut Soup -With Jax Hamilton

"This is the perfect example of an amalgamated Jax creation. I never, ever ate pumpkin until I came to kiwi-land. I don't even remember seeing it for sale in my local supermarket, grocers or market. However, it is sold in abundance here. Of course, you all know my favourite food is soup and I love anything spicy! What more is there to say. Oh yes, AND I love coconut."

Prep Time: 15 mins Cook Time: 40 mins Serves: 8

Ingredients
2 tbsp peanut oil
1/2 crown pumpkin - peeled and diced
2 tbsp olive oil
2 medium brown onion - diced
2 garlic cloves - crushed
1 tbsp curry powder
1 tbsp all purpose seasoning
400ml coconut cream (reserve 100ml to drizzle)
600 ml stock (chicken or vegetable)
Salt and pepper

Method
Preheat oven to 180C.
Drizzle 1 tbsp of peanut oil on a baking tray and rub 1 tbsp into your pumpkin.
Season your pumpkin with plenty of salt and freshly ground black pepper, place on your tray in the oven and cook for 20 minutes or until it is golden and tender.
Meanwhile in a large saucepan, heat the remaining oil and cook your onion and garlic.
When translucent throw in your spices and toss the onion mixture around until well coated.
Remove your pumpkin from the oven and throw in with your onion mixture.
Toss around until well coated.
Pour in your coconut cream (350ml) mix well then add your stock.
Cook your soup for a further 20 minutes.
Remove from the heat and allow to cool slightly.
Wizz with a stick blender and season to taste.

Made this on the weekend... delicious!!! (Its said season with plenty of salt - i would go easy and salt to taste at the end as mine was a little salty.

toadfish - 2012-08-14 06:23:00

bumping

earthangel4 - 2013-05-10 13:03:00

A nice simple one for the vegetarians....

Sorrel Soup

2 Tbs. olive oil
1 large leek, washed and chopped
1 clove garlic, crushed
1 large potato, chopped
4 cups vegetable stock
About 450 grams fresh sorrel leaves, stemmed and chopped
2 Tbs. fresh tarragon, chopped
1 cup fresh Italian parsley, chopped
1/4 tsp. paprika, or to taste
Heat oil in a heavy soup or stock pot over medium high heat.
Sauté leek 2-3 minutes, or until just softened.
Add garlic and cook 1 minute.
Add potato and stock.
Bring to a boil.
Reduce heat to low and simmer 12-15 minutes until potato is soft.
Add sorrel and cook 1-2 minutes longer.
Add remaining ingredients and sea salt to taste.
Purée if desired.
Added Option; Before serving add some Sherry, about 1/4 cup thereabouts or to taste, just gives a nice added touch. Done this most of the times.

Also if having trouble getting enough Sorrel, try using Spinach - very similar.

Edited by valentino at 1:51 pm, Fri 10 May

valentino - 2013-05-10 13:50:00

Asian chicken noodle soup
Combine fresh Asian greens with chicken and noodles to create this winter warming soup.

450g fresh thin Hokkien noodles or Package Hokkien Noodles
1 tablespoon peanut oil
3cm piece ginger, peeled, finely chopped
2 garlic cloves, crushed
2 small red chillies, deseeded, finely chopped
6 cups reduced-salt chicken stock
500g chicken breast fillets, trimmed
2 tablespoons light soy sauce
1 teaspoon sesame oil
3 teaspoons brown sugar
4 spring onions, thinly sliced diagonally
1 bunch baby bok choy, chopped
Extra Spring onions, finely shredded, to serve

Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain and separate noodles. Using Packaged Noodles - follow the instructions on the package.
Heat peanut oil in a large saucepan over medium-high heat. Add ginger, garlic and half the chilli. Cook for 30 seconds. Add 2 cups stock. Cover. Bring to the boil. Reduce heat to medium-low. Add chicken. Cook for 5 minutes or until just cooked through. Transfer chicken to a chopping board. Slice crossways into strips.
Add remaining 4 cups stock, soy sauce, sesame oil and sugar to soup. Cover. Increase heat to medium-high and bring to the boil. Add spring onion and bok choy. Cook for 1 minute or until leaves just wilt.
Divide noodles between bowls. Top with chicken. Ladle boiling broth into bowls. Top with shredded spring onions and serve with remaining chilli on the side, others can add to suit taste buds.

Edited by valentino at 2:00 pm, Fri 10 May

valentino - 2013-05-10 13:57:00

I made this last week , I enjoyed it, family weren't so keen, but a quick and easy colourful soup.
Green pea Indian soup
3 tablespoons fresh ginger, well chopped
10 sm-med cloves garlic, smashed and peeled
2 serrano chiles, stemmed and chopped
1/4 teaspoon ground cumin, plus more to serve
3 tablespoons ghee or sunflower oil
2 bay leaves
1 medium onion, chopped
4 1/2 cups good-tasting vegetable stock or water
3 1/2 cups / 500 g / 18 oz shelled fresh or frozen peas
1 teaspoon sea salt, or to taste
a squeeze of fresh lemon juice
8 fresh mint leaves, slivered

pan-fried paneed, queso fresco, or haloumi, cut into tiny cubes - optional

Use a food processor or hand blender {in a deep bowl) to puree the ginger, garlic, chiles, cumin and three tablespoons of water into a paste. You could also use a mortar and pestle. Set aside.

Place a large saucepan over medium-high heat and add the ghee. When hot, add the bay leaves and saute for 30 seconds. Stir in the onion and cook for a few minutes, until it begins to take on a bit of color. At this point, stir in the garlic-ginger paste, and cook for another minute. Carefully add the stock, stir well, and bring to a boil. Then add the peas. Simmer just until the peas are bright, and cooked through - just a couple minutes.

Remove from heat, fish out the bay leaves, add the salt, and puree well with a hand blender. Taste, and add more salt if needed. Also, if you need to thin out the soup at all, you can add more stock at this point. Serve hot topped with a bit of lemon juice, a pinch of cumin, mint leaves, and pan-fried paneer or cheese.

Serves 4 - 6.

Prep time: 7 min - Cook time: 10 min

ruby19 - 2013-05-10 17:51:00

I love this soup, I used delmaine black beans n chilli sauce for the beans, or if using other beans up the spices to taste.
Vegetarian tortilla soup
2-3 tortillas or wraps cut into thin strips
olive oil,
smoked paprika.
pop the tortilla bits into an oven proof dish and drizzle with a little olive oil and a sprinkle of smoked paprika, and cook in oven until slightly browned approx 10 - 15 min, remove & cool. They should become crispy.

1-2 tbsp olive oil
1 large onion chopped
3 cloves garlic chopped
(last time I made it I added a glug of port, and reduced it down before adding the spices, worked well)
1 tsp ground cumin
2 tsp ground coriander
1/4 - 1/2 cayenne pepper (to taste)
1 can crushed tomatoes
6 cups veg broth
1 tin black beans
1 cup corn ( I use frozen)
1 tsp sugar
sprinkle of smoked paprika
salt & pepper to season

Heat oil in large pot and saute the onion & garlic, with salt. Stir in the spices heat for 1 min then add the tomatoes & sugar. Cook the tomatoes for about 5 min until slightly reduced, add veg stock, black beans, corn & pepper & a light sprinkle of smoked paprika. Simmer for another 10 - 15 min. Adjust seasoning as needed.

spoon into bowls, stir through some fresh coriander, add baked tortillas,a dollop of sour cream . and some cubed avocado, and if liked a drizzle of chilli sauce for those in the family that like it hotter.

avocado, sour cream & fresh coriander to serve

Edited by ruby19 at 6:15 pm, Fri 10 May

ruby19 - 2013-05-10 18:13:00

If I am making Pumpkin soup I have my cheese rinds which I freeze. I tie them in Muslin and drop them in the soup. Remove before serving.

anabelles - 2013-05-11 16:50:00

I found this on the internet and I really like it

Chickpea soup

2 cups dried chickpeas, picked over, washed, and drained
2 medium-sized onions, peeled, and chopped
2 medium-sized boiling potatoes, peeled, and cut into ½ -inch dice
1 T. salt*, or to taste
½ t. ground turmeric
1 t. ground cumin seeds
1 t. ground coriander seeds
1/8 t. cayenne pepper, or to taste
Freshly ground black pepper

2 T. lemon juice

Soak the chickpeas in 8 cups of water for 12 hours. Drain and rinse thoroughly. Put the chickpeas, onions, and 8 cups water into a large pot and bring to a boil. Cover partially, turn heat to low, and simmer gently for 1 hour. Add the potatoes, salt, turmeric, cumin, coriander, cayenne, and another ¾ cup water. Bring to a boil. Cover and simmer on very low heat for another 1 ½ hours. Stir a few times during this period. Check seasonings. Add the black pepper and lemon juice. Stir to mix.

Serves 6

Notes
It might be a good idea to taste the soup before putting in the lemon juice. Chickpea broth has a natural sweetness that you may prefer to leave untouched.

*Yes, the original recipe said a Tablespoon of salt, but I put in half a teaspoon and I liked it.

I puree this with the hand blender which means the heat is more evenly distributed – when I didn’t I found the chickpeas themselves were far hotter than the liquid they were floating in.

Edited by calista at 11:52 pm, Sat 11 May

calista - 2013-05-11 23:51:00

Valentino what is Fishers drumstick casserole is it a packet mix, thanks

pacificrose42 - 2013-05-12 09:04:00

My kids took me out for lunch for Mothers Day at a Hotel . Just had seafood chowder. Oysters scallops fish surimi mix baby squid and it had a hint of curry with 2 garlic bread it was yum. Cheers

rozke - 2013-05-12 15:47:00

Oh bumping this, I am feeling all warm and cosy after reading these wonderful recipes...its so flippin cold down here I think one of them is on the menu tonight!!!

mumstu - 2013-05-12 16:25:00

Still hoping to hear from valentino but all the staff loved the pumpkin soup from a woman who cooked for a cafe feeding over 250 staff she said all it was was cooked pumpkin , water blended with herb stock and yet eveyone especially those on diets as said before lovedit

pacificrose42 - 2013-05-12 19:08:00

Bumping 2nd time ever but well deserved

pacificrose42 - 2013-05-12 20:36:00

pacificrose42 wrote:

Valentino-
what is Fishers drumstick casserole is it a packet mix, thanks

Tried to locate this recipe but all resources so far have not found it so retyping as first posted by fisher, I personally have altered it a little by only use about a cup of flour, left out the corn, but do a few tasting checks later on after say about 3 hours and also check on texture of all to suit and the big part, I throw it all into a large slow cooker but make sure the flour is thoroughly mixed with all other wet ingredients - not just plonk it in and add other ingredients.

Now the original Fisher's Chicken and Vege Casserole;

Ingredients.... 1 tbsp. oil (if doing slow cooker - leave it out), about 8 chicken drumsticks, 1 large onion chopped, 1 large capsicum, 1 large carrot sliced, 1 stick celery sliced, 1/2 cup peas, 1/2 cup corn, 1 1/2 cups plain flour, 2 tbsp. tomato paste, 1 tsp dried oregano, 440g can tomatoes, 1 1/2 cups chicken stock (this can be increased to suit texture), 1 tbsp fresh basil (can use dried basil but only a tsp), freshly ground black pepper to taste.

Method.... In a large saucepan, heat oil and cook chicken pieces allowing to almost cook... Stir in onion and capsicum and allow to cook for 7 minutes.... Add carrot, celery, peas and corn to casserole dish and cook for a further 5 minutes. Stir in flour, tomato paste,oregano, tomatoes and stock...... (and Dried Basil if using Dried basil)... Cover and simmer for 30 - 45 minutes.... You can also bake covered with tin foil in preheated moderate oven for 45 minutes... Just before serving, stir in the basil (if using fresh) and season to taste with pepper.... Use or leave out any vege you don't like to have... as Posted by fisher.

Cheers.

Edited by valentino at 8:47 am, Mon 13 May

valentino - 2013-05-13 08:38:00

Re above recipe, (bit late to edited to ad this or emphasis this bit but, Texture is the liquidity of the dish, sometimes you may need to add double amount of stock at least for that nice soupy texture.

Also use a large slowcooker, I use my 6 litre one for this and allow at least 5 to 6 hours overall time in cooker, the flesh comes of the bones lovely but bones are kept in for added chicken flavour, often stirring especially after 4 to 5 hours to ensure good cooking.

Cheers.

valentino - 2013-05-13 09:00:00

many thanks valentino looking forward to trying

pacificrose42 - 2013-05-13 17:58:00

fisher wrote:

Chicken Soup
Family Traditional Soup made by my ma from way back and is magnificent served with real fresh bread and lashings of butter.
Take 5 chicken thighs and cover with water.. Add 1 tsp of salt, 1 onion chopped, 1 tsp of crushed peppercorns, 5 garlic cloves, crushed.
Bring to boil and simmer for 30 mins.. Remove chicken thighs and set aside.. To the pot, now add the leaves of 4 celery stalks
the peelings of 4 carrots.. 2 bay leaves and let this simmer.. Scrape the outer fat off the chicken thighs and remove the chicken meat .. Set aside to cool.. Now place all the bones back into the pot and bring back to boil and then simmer 15 mins..
Strain the juices and return to the pot and add a pkt of Kings soup mix (discard the peelings).. Stir, cover and simmer for 30 mins
While this is happening, chop up your carrots into chunky pieces chop up your celery stalks and chop 3 potatoes chopped into 2 cm squares....
Add all this to the pot with a chicken oxo cube and cover and cook until vegetables tender. Remove 1/4 of the vegetables and place in bowl. Using a stick blender and a little soup juice, mash these vegetables to make a thick consistency.
Break up the chicken into small pieces, add to the pot for the last 5-10 mins.. This ensures the chicken is not overcooked and remains tender.

Yummy might have to make

julie28 - 2013-05-13 18:45:00

wanting to give back but .......we had a cafe in a five story building now under eqc review however on the top floor we had a cafe the cook/chef/owner made a beautiful fat free pumpkin soup that was so cheap and delicicous (xcuse bad spelling)I found out later all it was was pumpkin cooked and diluted water with herb stock (powdered), and pureed so simple and nice i always had two bowls

pacificrose42 - 2013-05-13 19:57:00

bumping dont want to loose

pacificrose42 - 2013-05-14 20:09:00

Cold, good recipes, selfish dont want to lose, want more

pacificrose42 - 2013-05-17 19:28:00

pacificrose42 wrote:

Cold, good recipes, selfish dont want to lose, want more

Good call, love nice soups this time of year :)

janny3 - 2013-05-18 00:28:00

The only Pumpkin soup my children will eat and a good way to get some fruit into them and to use up older fruit:

Curried Pumpkin Soup:

Cook:
2 onions
crushed garlic
grated ginger
Add:
chopped pumpkin
3 chopped apples
grated orange rind
200ml fresh orange juice
chicken stock and water
salt
2 tablespoons curry powder (so has a bit of bite)

Cook for a while and puree and serve with sour cream, fresh pepper and vogels.

My kids think any other pumpkin soup they have had is too bland!

clareo - 2013-05-20 16:48:00

This message was deleted.

elliehen - 2013-05-20 18:21:00

This message was deleted.

elliehen - 2013-05-21 23:18:00

I'm going to give this a go. Is it a kg of pumpkin or less?

TIA

clareo wrote:

The only Pumpkin soup my children will eat and a good way to get some fruit into them and to use up older fruit:

Curried Pumpkin Soup:

Cook:
2 onions
crushed garlic
grated ginger
Add:
chopped pumpkin
3 chopped apples
grated orange rind
200ml fresh orange juice
chicken stock and water
salt
2 tablespoons curry powder (so has a bit of bite)

Cook for a while and puree and serve with sour cream, fresh pepper and vogels.

My kids think any other pumpkin soup they have had is too bland!

janny3 - 2013-05-22 12:33:00

im bumping due to being selfish and loving all the ercipes and how lovely and generous people have been in sharing

pacificrose42 - 2013-05-22 18:39:00

as above selfish what more can i say thanks

pacificrose42 - 2013-05-22 20:26:00

pacificrose42 wrote:

as above selfish what more can i say thanks

Loving these ideas too

janny3 - 2013-05-22 22:40:00