| 101 | Made Creamy bacon and mushroom soup last weekend, after trying it at a restaurant. Was so delicious. Will post tomorrow, if anyone interested. wheelz - 2013-05-22 22:52:00 |
| 102 | janny3 wrote:
I'm going to give this a go. Is it a kg of pumpkin or less? TIA
Hi Janny, I just use one of those green type pumpkins - sorry not sure what they are called but they are a lot smaller than the crown ones and greener. But this would be fine with any type. Edited by clareo at 10:10 am, Thu 23 May clareo - 2013-05-23 10:10:00 |
| 103 | wheelz wrote:
Made Creamy bacon and mushroom soup last weekend, after trying it at a restaurant. Was so delicious. Will post tomorrow, if anyone interested.
Yes please yumm. clareo - 2013-05-23 10:10:00 |
| 104 | This recipe belongs to my first-cousin-once-removed'-
s partner! Serving Suggestions: This soup can be made in advance; served hot or as a chilled soup. Pour into a thermos flask and take with you on a picnic. Grab a loaf of the freshest bread available or serve with spicy chorizo “octopus”. You may also like to sprinkle with finely chopped fresh herbs, or drizzle with olive oil. Smokey Roast Red Pepper Soup 4 Red Peppers, stalks and seeds removed
Olive Oil
1 Red Onion, peeled and sliced
2 Cloves Garlic, peeled and crushed
1 litre Tomato Juice
1 Tablespoon Brown Sugar
2 Teaspoons Sweet Spanish Smoked Paprika
2 Tablespoons Basil, finely chopped
Sea Salt and freshly ground Black Pepper Method Preheat oven to 190°C. Place peppers in a roasting pan, drizzle with olive oil and roast for 30 minutes, tossing occasionally, until soft and the skin is blistered. Remove to a bowl, cover with plastic wrap and leave to cool. Once cold the skins can easily be slipped off. At the same time, heat a saucepan with ¼ cup olive oil and cook onion and garlic over a gentle heat for 10 minutes until softened but not coloured. Add tomato juice and sugar and simmer for 5 minutes. Add paprika, basil and season with salt and pepper. Purée cold pepper and tomato mixture in a blender until smooth; this will need to be done in 2-3 batches. Check and adjust seasoning if necessary. Reheat to piping hot and serve. |
| 105 | shop-a-holic wrote:
This recipe belongs to my first-cousin-once-removed'-
s partner! Serving Suggestions: This soup can be made in advance; served hot or as a chilled soup. Pour into a thermos flask and take with you on a picnic. Grab a loaf of the freshest bread available or serve with spicy chorizo “octopus”. You may also like to sprinkle with finely chopped fresh herbs, or drizzle with olive oil. Smokey Roast Red Pepper Soup 4 Red Peppers, stalks and seeds removed
Olive Oil
1 Red Onion, peeled and sliced
2 Cloves Garlic, peeled and crushed
1 litre Tomato Juice
1 Tablespoon Brown Sugar
2 Teaspoons Sweet Spanish Smoked Paprika
2 Tablespoons Basil, finely chopped
Sea Salt and freshly ground Black Pepper Method Preheat oven to 190°C. Place peppers in a roasting pan, drizzle with olive oil and roast for 30 minutes, tossing occasionally, until soft and the skin is blistered. Remove to a bowl, cover with plastic wrap and leave to cool. Once cold the skins can easily be slipped off. At the same time, heat a saucepan with ¼ cup olive oil and cook onion and garlic over a gentle heat for 10 minutes until softened but not coloured. Add tomato juice and sugar and simmer for 5 minutes. Add paprika, basil and season with salt and pepper. Purée cold pepper and tomato mixture in a blender until smooth; this will need to be done in 2-3 batches. Check and adjust seasoning if necessary. Reheat to piping hot and serve. This looks very yummy and ideal for a thermos on the go thing, thank you. Cheers Edited by valentino at 11:23 am, Thu 23 May valentino - 2013-05-23 11:22:00 |
| 106 | clareo wrote:
Hi Janny, I just use one of those green type pumpkins - sorry not sure what they are called but they are a lot smaller than the crown ones and greener. But this would be fine with any type. THANKS! I know the one you mean. It's smaller and much easier for my hands to manage so I love them. Ging to give your recipe a try. Think they're about 1 kg weight - sometimes more and sometimes less. That'd do me. Ta :) janny3 - 2013-05-24 11:27:00 |
| 107 | clareo wrote:
Yes please yumm. Oh me too. Love bacon and mushroom soup but a good recipe would be fab :). TIA janny3 - 2013-05-24 11:28:00 |
| 108 | Alison Holst's KUMARA, PUMPKIN AND PEANUT SOUP
This soup is yummy but be careful of any peanut allergies. 1 large onion
2 garlic cloves
2 tbsp each of butter or peanut oil and peanut butter
½ tsp each of curry powder, crushed coriander seeds and salt
⅛-¼ tsp chilli powder
250g (9oz) each of peeled and cubed pumpkin and peeled & cubed kumara (1 fairly large) – weigh both after preparation
4 cups water
2 tsp instant chicken stock or vegetable stock for a vegetarian version Cut the onion into quarters and peel the garlic cloves. Chop finely together in a food processor or by hand.
Melt the butter in a saucepan, add the chopped onion and garlic, and cook over a low heat, stirring frequently, until the onion becomes transparent. Add the curry powder, freshly ground coriander seeds, chilli powder and salt to the onion mixture on the stove and stir over moderate heat for at least a minute. Add the vegetables to the saucepan with the water and instant stock, bring to the boil and simmer gently for about 15 minutes or until the vegetables are tender. Add the peanut butter. Take care not to add too much, or the peanut flavour will drown the vegetable flavours. Purée the soup in a food processor, blender or mouli, or mash it with a potato masher to get the consistency you want. Serve soup with small, crisp, freshly made croutons or garnish with a spoonful of lightly whipped cream or unsweetened plain yoghurt, swirled on to the centre of each serving. A handful of chopped chives, spring onion leaves, parsley or coriander leaves looks attractive, too.
Serves 4-6. :-)) 245sam - 2013-09-10 19:01:00 |
| 109 | Here's a soup recipe to keep in mind for when there is a summer abundance of tomatoes..... Alison Holst's FRESH TOMATO SOUP
1-1•5 Kg ripe red tomatoes
1 slice white or brown bread or a bread crust
1 tsp salt
1 tbsp sugar
½ tsp each of dried basil and dried oregano
1-2 garlic cloves, chopped
1 onion, chopped
about 2 tsp wine vinegar
Optional: parsley, bay leaf, thyme. Put the tomatoes into a large microwave casserole, halving large ones. Break the bread into small pieces and add it to the .tomatoes. Sprinkle with the salt, sugar, basil, and oregano, replacing the dried herbs with fresh ones if you have them. Add the chopped garlic and onions, and small quantities of other herbs you have. Cover the microwave dish, and cook until tender and mushy. Cook at HIGH power for about 10 minutes, then lower the power to 50% if you think the mixture may boil over, and cook for 10 minutes longer - if there is no danger of overflow, leave it on high power. Break up the mixture with a potato masher, leave to stand for about 5 minutes, then shake and press through a coarse sieve (I use the food processor and don’t sieve it – depends how smooth you like it or if it’s to be served as juice). Add the vinegar, tasting after 1 spoonful is mixed in. Cover and chill in the refrigerator, adjust seasonings if necessary.
If serving as JUICE pour into glasses over ice. Add a dash of hot pepper sauce or Worcestershire sauce to each glass, and put a stirring stick of celery in each glass if you like.
If serving as a COLD SOUP, pour into individual bowls just before serving. Serve like this, or pass bowls containing crisp croutons, diced celery, diced peppers, cubed tomatoes, cubed avocado, chopped cucumbers, etc.
If serving as HOT SOUP, stir in parsley or chives if desired, or stir in as much cream, crème fraiche, or sour cream as you like, making cream of tomato soup. Serve with croutons, if desired.
Note: If cooking this soup on the stove-top add the bread once the tomatoes are cooked until tender. :-)) 245sam - 2013-09-10 19:03:00 |
| 110 | This recipe is for a soup that we have enjoyed for a number of years..... CREAM OF MUSHROOM SOUP
2 cups freshly chopped or thinly sliced mushrooms – I use approximately 260g
2 tbsp (30g) butter
approximately 2 tbsp grated or finely chopped onion – 1 small onion
3 tbsp flour
2 tsp chicken stock powder
pinch (â…› tsp) white pepper
2 cups milk In a 2 litre casserole dish or batter bowl place the butter and onion. Cover and microwave on 100% power for 3 minutes. Stir and check the onion – it should be softened – cook for a further 1-2 minutes if necessary. Add the flour and mix well, then cook on 100% power for 1-2 minutes. Stir in the chicken stock powder, pepper and half of the milk. Cook on 100% power for about 2 minutes, until the sauce has boiled. Stir well, then add the mushrooms and cook on 70% power for 6 minutes, stirring once, after 3 minutes. Blend in the remaining milk and microwave for a further 1-2 minutes, or until hot.
Note: This soup, like most if not all, soups can be made ahead and reheated when required for serving. :-)) 245sam - 2013-09-10 19:05:00 |
| 111 | This message was deleted. |
| 112 | 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.
Very filling and tasty. Your comment about fresh bread with lashings of butter made me try a recipe I had for bread soup bowls. :) |
| 113 | Leannes Hot Spicy Tomato Soup (from The Gate Café Balclutha) Chopped parsley
2 onions
Sliced celery
Heaps of chopped bacon (fried lightly)
Chopped peppers (I just use one)
3 cans of chopped tomatoes, or 4kg ripe tomatoes
Large tin of Watties Tomato Soup In a large pot, put 1 litre of water plus all of the above. Add salt, pepper, pinch cayenne, (1Tblsp basil, 1Tblsp marjoram, 1Tblsp celery seeds, 1Tblsp mustard seeds…. all packet stuff) 2Tblsp sugar.
Boil together ½ hour or till veges are tender……needs stirring now and then.
Serve with your favourite bread rainrain1 - 2014-04-16 11:42:00 |
| 114 | rainrain1 wrote:
Leannes Hot Spicy Tomato Soup (from The Gate Café Balclutha) Chopped parsley
2 onions
Sliced celery
Heaps of chopped bacon (fried lightly)
Chopped peppers (I just use one)
3 cans of chopped tomatoes, or 4kg ripe tomatoes
Large tin of Watties Tomato Soup In a large pot, put 1 litre of water plus all of the above. Add salt, pepper, pinch cayenne, (1Tblsp basil, 1Tblsp marjoram, 1Tblsp celery seeds, 1Tblsp mustard seeds…. all packet stuff) 2Tblsp sugar.
Boil together ½ hour or till veges are tender……needs stirring now and then.
Serve with your favourite bread Simplicity of a recipe where one can do so easily and in reasonable time are great to have.
Rainrain1, thank you for this one. Editing my typos. Cheers Edited by valentino at 12:22 pm, Wed 16 Apr valentino - 2014-04-16 12:10:00 |
| 115 | Reminded me with mushy peas request and this soup recipe is very nice. Green Goddess soup
Finely chop a large onion, crush a couple of garlic cloves and place into a large saucepan with about two Tbsp butter. Put the lid on and gently cook on low heat until onion and garlic is soft and transparent. Add 500gr packet of frozen peas - NOT minted - , stir together with onion and put lid back on pan. Allow to 'steam' slowly until peas are soft and cooked. Either put through a wizz or use a blender wand to produce a thick silky puree. Now add about a cup of chicken stock and a good slosh of DRY white wine. Adjust seasoning and thickness with more wine or cream. Serve with a float of plain whipped cream on top and a sprinkle of chopped parsley and chives.
posted by lonicera valentino - 2014-04-18 18:06:00 |
| 116 | Be nice to have a whole chicken used in a soup recipe, if anyone has a nice family favourite would be a great addition to this thread. Cheers valentino - 2014-05-26 11:19:00 |
| 117 | Here you are Valentino. I make this about once a week with either a free range chicken or a kg of lamb shoulder chops. Chicken and Vegetable Soup 1 free range chicken
1 large onion, chopped
approx 500 ml home made chicken stock
100 ml red or white wine (optional)
about 1200g of finely chopped fresh vegetables - onion, kumara, carrot, tomato, capsicum, cabbage, Brussels sprouts, mushrooms, beans, peas, fennel, zucchini, scallopini etc - whatever is available
2 tsp salt to serve - fresh herbs such as tarragon, basil, parsley, marjoram, some good quality extra virgin olive oil or butter Put the ingredients into a large saucepan in the order listed. Bring to a simmer and simmer 40 minutes. Turn off the heat and leave for an hour or so to complete the poaching of the chicken. Take out the chicken, allow to cool a little until you can handle it, remove all of the meat from the bones, tear into small chunks and return to the pan. Discard skin and bones. Check the seasoning, if you haven't used wine or tomatoes maybe add a little wine vinegar or cider vinegar. Sprinkle chopped herbs on each serving, then a trickle of olive oil or a lump of butter. davidt4 - 2014-05-26 12:12:00 |
| 118 | Thank you Davidt4, a nice simple one too, love the use of wine, just gives a nice edge. Cheers valentino - 2014-05-26 12:28:00 |
| 119 | Easy easy pumpkin soup, love it...hate peeling pumpkin. So I just threw the whole pumpkin into the oven and baked until soft. Remove and then cut in half, scoop out the seeds and then the flesh. It cooks beautifully without water, fry up some onions and garlic add what herbs you like, put it all in a pot add cream and blitz.....just yummy. debsaid - 2014-05-27 13:16:00 |
| 120 | catsmeat1 wrote:
Cauliflower Soup
Well cook half a cauliflower, drain and mash
Add to a roux, made with 2 tbsp butter, 1 tsp chicken stock, 1/4 tsp curry powder, 1/2 tsp garlic and herb salt, 1 tbsp plain flour, milk. Haven't read the whole thread so apologies if someone else has mentioned this.. A variation on this is leave out the curry powder and add a chunk of blue vein cheese (crumbled) into the soup. A chunk can be as big or small as you like to your taste! Yummy. biggles45 - 2014-05-27 14:40:00 |
| 121 | Sweet and Salty Roasted Pumpkin Soup.
Got this off here years ago, when I complained of bland pumpkin soup.
Not sure of quantities, but. about a half a small crown, or a full butternut.
Roast chunks of pumpkin with a tin of crushed tomatoes, a block of feta, juice of an orange, garlic.
Blitz with hot chicken stock if needed to thin. It does look like it has split with the feta, but so delicious. patsy3 - 2014-05-27 20:21:00 |
| 122 | Gingered red lentil and kumara soup (slow cooker method) 1 Tbls olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 tsp fennel seeds, crushed
4 cm fresh root ginger, peeled and finely chopped
900 ml vegetable or chicken stock
500 g red lentils
300 mls full fat milk
salt and pepper
Preheat the slow cooker if necessary. Heat the oil in a large frying pan, add the onion and fry, stirring, for 5 minutes or until lightly browned. Add the garlic, fennel seeds and ginger and cook 2 minutes. Add the stock and salt and pepper and bring to the boil. Put the kumara and lentils in the slow cooker, pour over the hot stock mixture, cover and cook on low for 6-8 hours or until the kumara and lentils are soft. Puree the soup in batches and return to the slow cooker. Stir in the milk and cook on high for 15 minutes. This is a family favourite, I always add more ginger as we love it. Last time I made it, I didn't use the slow cooker, obviously it's a lot quicker on the stove top. It's a lovely warming soup for winter. spongeypud - 2014-05-28 11:03:00 |
| 123 | Getting cooler now so a timely reminder of this thread. Cheers valentino - 2015-04-15 10:49:00 |
| 124 | This is wonderful, is like a soup so will post it here, given by Donald6 quite some time ago and I use it a lot as our International Students love this recipe. Chicken Laska This recipe won a competition! 1T oil,
500gm chopped chicken,
1T minced ginger,
1 clove garlic, chopped,
1 red chilli, finely chopped ( for a milder soup, remove seeds. I use chilli in a jar as don't like things too hot)
1 & 1/2t coriander,
400mls coconut cream,
3cups chicken stock,
2T fish sauce,
300g thin egg noodles (I use that Japnese Soba Noodles - comes in wee bundles of 3 in a packet) precooked,
2-3 spring onions,
salt & black pepper. (Note; I use an onion chopped instead of Spring onions and added when adding ginger, garlic etc etc…) Heat oil, add chicken & fry till cooked.
Add ginger, garlic & chilli, cook 1 minute.
Add coriander, cook 1 minute then add coco cream, stock, sauce, noodles & onions.
Simmer for few minutes, season.
posted by donald6 valentino - 2015-04-15 11:00:00 |
| 125 | This message was deleted. |
| 126 | OMG the delicious soup recipes> Wish I had a magic wand rainrain1 - 2015-04-15 11:35:00 |
| 127 | esther-anne wrote:
Very timely
2 cups dried brown ‘massoor’ lentils OR 2 cups split yellow peas (preferable soaked overnight or for at least 2 hours)
/
Stir in lentils/dried peas and stock.
. Absolutely delicious. Thank you for this recipe, my partner loves trying out various lentil dishes and more so in soups so will give her this recipe to try, hmmm some fun times coming up... Cheers. valentino - 2015-04-15 14:05:00 |
| 128 | The member deleted this message. |
| 129 | This message was deleted. |
| 130 | esther-anne wrote:
I'm sure she'll enjoy it valentino - we like it hot so I am quite liberal with the chillies and it's very filling. That amount makes sufficient for four large deep soup bowls and we have it for a main meal often with crusty bread - and it freezes beautifully - always freeze at least enough for one big bowl to give to the son who loves it when he visits. Other son is a vegetarian and for when he visits I make leek and potato soup - I actually use a Vichyssoise recipe I have but serve it hot. I'll post that too and probably my green split pea and bacon one whilst I'm on a roll lol!! She freezes a lot of soups or soupy casseroles into not quite 1kg pots (about 85% full) for her lunches.
Allows one to thaw overnight and has it cold whilst doing her thing, she runs a Service. Cheers. valentino - 2015-04-15 17:43:00 |
| 131 | Like to add this Soup by Annabell Langbein. Have done it a couple of times and is proving to be a favourite, more so as my body changes and need to look after it more so. Also Vegetarian but know I can add those imitation Vegetarian Bacon Bits if one needs to satisfy others. Personal Notes; be wary as it will stick to the bottom of pot any time especially when going to the boil before the simmering stage, also add a cup of boiled hot water towards the end to lighten or slightly thin the soup. Makes a big mixture enough for 6 large servings at least so any surplus is in the freezer and is good to use. Hearty Turkish Bride Soup
â–» 2 tablespoons butter
2 tablespoons olive oil
3 medium onions, finely chopped
1 (6oz) can of tomato paste
2 teaspoons smoked or plain paprika
¼ teaspoon cayenne pepper (or less)
2 cups red lentils
1/2-3/4 cups bulgar or cracked wheat
12 cups (3L) vegetable stock
1-1/2 tablespoons dried mint
2 tablespoons chopped mint leaves
2 tablespoons lemon juice
Salt and pepper to taste
Plain yogurt (garnish)
Lemon wedges (garnish) 1. Start by dicing the onions.
2. Sauté the onions in the butter and olive oil and let them cook for ~10 minutes over low heat, until translucent.
3. Then add in 1 full can (6 oz) of tomato paste, along with 2 teaspoons of paprika and ¼ teaspoon of cayenne pepper, and let it cook, while stirring, for another minute.
4. Next add in stock, along with 2 cups of red lentils and ½ cup of bulgur.
5. Bring the soup to a boil and then reduce the heat
to bring the soup to a simmer for 30 minutes.
6. Take the soup off the heat, and stir in 1 ½ tablespoons of dried mint, the juice of ½ lemon, 2 tablespoons of chopped fresh mint leaves, and a few twists of a pepper shaker.
7. To garnish the soup, add a dollop of plain, low-fat yogurt,
additional chopped fresh mint, and a lemon wedge. Edited by valentino at 9:43 am, Sat 16 May valentino - 2015-05-16 09:36:00 |
| 132 | Broccoli and Bacon Soup. Love that it is so quick to make. So Tasty. 200 g bacon bits
1 onion, sliced
1 large broccoli head, cut into florets
2 potatoes, peeled and cubed
+/- 750 ml chicken stock
125 ml milk or cream
Black pepper
In a large pot, fry the bacon until crispy.
Remove from the pot and set aside.
Add the onions to the hot bacon fat and saute until golden and soft.
Add the broccoli and potatoes and heat through.
Pour in the stock, stir well and cover.
Simmer for +- 40 minutes or until potatoes are soft.
Add the milk or cream and blend until smooth.
Stir in the bacon and season with black pepper.
Keep some bacon aside to garnish. molly37 - 2015-05-16 11:25:00 |
| 133 | Not a recipe, but a young girl at the s/market checkout asked what I did with a beef shin soup bone. And I told her the old-fashioned way of making ones own stock. She was really interested and had never heard of it before. Not so easy for those working maybe, but home made soup is the best part of winter for me!! Some yummy recipes in here! rarogal - 2015-05-16 13:09:00 |
| 134 | rarogal wrote:
Not a recipe, but a young girl at the s/market checkout asked what I did with a beef shin soup bone. And I told her the old-fashioned way of making ones own stock. She was really interested and had never heard of it before. Not so easy for those working maybe, but home made soup is the best part of winter for me!! Some yummy recipes in here! Have a young French lady staying with us at the moment, told us how her mother makes a lot of soups to which they enjoyed and how she too is enjoying our homemade soups. Yes rarogal, interesting with the younger ones as this French does not know how to cook as she has mentioned to us but have told her that it is all about tastes, if you have tastes then you can cook nicely, oh and to follow instructions to kickstart things. Cheers. valentino - 2015-05-16 15:21:00 |
| 135 | molly37, your recipe is copied and saved, love these recipes that are simple and smallish but quick to do when the occasion needs it. It gives good guideline on amounts overall. Cheers Edited by valentino at 3:36 pm, Sat 16 May valentino - 2015-05-16 15:23:00 |
| 136 | molly37 wrote:
Broccoli and Bacon Soup. Love that it is so quick to make. So Tasty. 200 g bacon bits
1 onion, sliced
1 large broccoli head, cut into florets
2 potatoes, peeled and cubed
+/- 750 ml chicken stock
125 ml milk or cream
Black pepper
In a large pot, fry the bacon until crispy.
Remove from the pot and set aside.
Add the onions to the hot bacon fat and saute until golden and soft.
Add the broccoli and potatoes and heat through.
Pour in the stock, stir well and cover.
Simmer for +- 40 minutes or until potatoes are soft.
Add the milk or cream and blend until smooth.
Stir in the bacon and season with black pepper.
Keep some bacon aside to garnish. My favourite soup this Winter, if not ever ....simply delicious
Must say, I only thin with water not cream, but that's just my personal tastes Edited by rainrain1 at 8:29 am, Sat 13 Jun rainrain1 - 2015-06-13 08:28:00 |
| 137 | bump for si50 uli - 2015-08-22 20:35:00 |
| 138 | Recipe for the Spiced Spilt Lentil Soup - I made this at My Moroccan cooking class last Wednesday - plus made a double batch yesterday. First make up "Simple Moroccan Spice Blend" 2 Teaspoons each of: Ground Cumin, coriander, paprika, ginger and cinnamon I teaspoon each: Ground White Pepper and Tumeric 1/4 teaspoon each of chilli powder and ground nutmeg. Combine all ingredients and store in a sealed Jar. Spiced Spilt Lentil Soup. 3 Tablespoons of Olive Oil
2 onions finely diced
2 Tablespoons simple Moroccan spice
2 x 400gms Tomatoes
2 Cups chicken stock (can substitute vegetable stock for vegetarian)
1 cup split red lentils
Sea Salt and freshly ground black pepper.
1/4 cup chopped fresh parsley and coriander. Heat a large saucepan, add oil and cook onions 3-4 minutes to soften but not colour, add spice blend and cook for 1 minute to release essential spice flavours. Add Tomatoes, stock or water and red lentils and bring to the boil then simmer for 15 minutes, stirring regularly. Add more water if the mixture becomes too thick. Season with Salt and Pepper to taste and serve sprinkled with chopped parsley or coriander as preferred. Just delicious, toadfish - 2015-08-24 06:35:00 |
| 139 | toadfish, that sounds great, my partner loves lentils and is forever wanting tomato type soups so this recipe is worthy of a go, thank you. valentino - 2015-08-24 12:06:00 |
| 140 | valentino wrote:
toadfish, that sounds great, my partner loves lentils and is forever wanting tomato type soups so this recipe is worthy of a go, thank you.
I love it, so easy and you only need fresh onions, the rest comes out of the cupboard.
Looking forward to tomorrow nights class - Lamb Tagine, Chickpea and spinach salad, figs in honey and stuffed capsicums mmmmmm toadfish - 2015-08-25 20:51:00 |
| 141 | Just came across this recipe must try - Moroccan Lentil Soup from Annabel Langbein 2 tbsp olive oil
1 large onion, diced
2-3 cloves garlic, chopped
1 tbsp grated fresh ginger
2 tbsp tomato paste
1 tbsp ground cumin
2 tsp ground coriander
½ tsp ground cinnamon
½ tsp smoked paprika
½ tsp turmeric
1 tsp chilli flakes
pinch of saffron (optional)
2 carrots, peeled and grated
2 stalks celery, finely diced
250g pumpkin, grated
400g can tomatoes in juice
2 cups puy lentils, washed
9-10 cups water
1 tsp salt
ground black pepper
½ cup chopped fresh coriander or parsley
Heat oil in a medium-large saucepan and gently fry onion, garlic, ginger, tomato paste and spices until aromatic and onion has softened without browning. Add vegetables, lentils and water then simmer on lowest heat for 1 hour. Season to taste. When ready to serve, mix in coriander or parsley. Delicious served with crusty bread topped with hummus. Soup reheats well. ruby19 - 2016-05-30 14:29:00 |
| 142 | Any one got a great broccoli soup recipe, I thought I had seen an Annabel Lanbein one advertised on the net, but cannot locate it was an add style one! Got the broccoli ..... ready to go........ ruby19 - 2016-05-30 14:31:00 |
| 143 | From the Sanitarium Team, have made it and is very nice. Broccoli Soup
Ingredients
1 medium potato, peeled and chopped into small cubes
1 head broccoli
¼ - ½ teaspoon salt
1 tablespoon oil
1 onion, peeled and finely chopped
1 teaspoon crushed garlic
1 litre vegetable stock
Crusty bread to serve (optional)
Method
1. Bring a pot of water to the boil, add salt. Only use enough water to cover the potato by 1cm. Boil for 10 minutes.
2. Cut the florets off the broccoli and place in boiling water, along with the potato. Cook for a further 5-7 minutes until broccoli is tender and still bright green in colour.
3. Do not drain potato and broccoli. With a stick blender, blend until smooth.
4. In a pan with a little oil, cook the onion with the garlic until onion becomes soft and tender. Add to blended broccoli mixture and blend again.
5. Return soup to heat and add vegetable stock to the desired consistency. Heat through.
Tips
Great served with crusty bread.
You can add more potato to the soup if you would like to make it more of a meal.
If you don’t have a stick blender you can use a food processor or blender.
For less waste, use the stalk of the broccoli in the soup as well. Just chop up and add along with the potato. Editing to note that this is nice Raw!!!! - Leave out the Potato, Garlic, oil and stock but add about half cup of Ground Almond, stick of celery and two Cups of water increasing if required and put all into a Blender and blend all, no cooking etc. Edited by valentino at 3:14 pm, Mon 30 May valentino - 2016-05-30 15:05:00 |
| 144 | Valentino, wished I had seen this, I did make a similar soup.
http://www.bbcgoodfood.com/recipes/1940679/broccoli-and-stil
ton-soup Unfortunately tasted it pre cheese and was very happy with it, probably very similar to above ingredients, added blue cheese, and I am a tad disappointed, preferred it with out!!! Never mind....... will know for next time. ruby19 - 2016-05-30 17:45:00 |
| 145 | ruby19, Personally prefer the recipe poste number 2 on page one of this thread and add broccoli to taste. That Sanitarium one above is nice and simple but for something that is really tops is this other one with broccoli added as noted, can be eaten hot or cold, really is excellent. To me, Stilton is one of the best cheeses around and this is great no matter how you have it but preferably on it's own. Cheers Edited by valentino at 7:16 pm, Mon 30 May valentino - 2016-05-30 19:15:00 |
| 146 | I once read a note about always adding a grated parsnip to all soups and I have done it ever since. It is a flavour enhancer and you dont taste the parsnip |
| 147 | I make a leek and potato soup regularly throughout winter serves 2-3
1 large leek washed and chopped into rings
2 medium onions chopped
1 large potato peeled and cubed
2 cloves of garlic peeled and chopped
about 500-750ml chicken stock
50g butter put butter in a large saucepan on med heat and add onions, fry till translucent and add in garlic and leek and stir for 4-5 mins and add potato - season with salt and pepper
then add the chicken stock so it covers everything
lid on and simmer for about 20 mins.
use a stick blender to puree the soup then add 1/2 cup milk or cream, taste and adjust seasoning as necessary.
if feeling extravagant - top with crumbled crispy bacon or panchetta! muffin2 - 2016-05-31 10:29:00 |
| 148 | I found this one on the net & tried it a couple of days ago & really liked it. It's simple & tasty.
Cream of Silver Beet soup.
1 bunch silver beet ( I used a large amount)
1 tbs oil
I large onion roughly chopped
2 potatoes (400g) chopped
2 cloves garlic chopped (I used a bit more)
1/3 cup dry white wine
3 tspn Vecon or 2 low salt vegetable stock cubes
3 cups boiling water
1 tin (270 ml) coconut cream ( I used slightly less as I only had a pkt of Kara)
Discard the stems of the SB, wash & shred. Heat oil in saucepan, med/high add potato, onion & garlic & cook stirring occasionally until the onion has softened. Add wine & simmer until reduced by half.
Dissolve the stock cubes in the boiling water & add to the onion mixture, cover & simmer until the potatoes are cooked. Add the SB leaves & cook until they are just wilted. Cool a little & blend until smooth, return pan to heat & add the coconut cream & heat through. samanya - 2016-05-31 14:21:00 |
| 149 | Samanya, that recipe "Cream of Silver Beet Soup" looks great and reading it even gives that nice feeling. Thank you. Muffin2, yours look very simple, easy and basic, Great, thank you too. Cheers valentino - 2016-05-31 17:06:00 |
| 150 | groomingtools wrote:
I once read a note about always adding a grated parsnip to all soups and I have done it ever since. It is a flavour enhancer and you dont taste the parsnip Suede is another that I often grate and add to soups. Thank you. Cheers. Edited by valentino at 5:08 pm, Tue 31 May valentino - 2016-05-31 17:07:00 |
