De La Salle Winter Soup Book

The Winter Soup Book

By De La Salle Staff 2020

Kinnoull Soup Day Honour Roll

Kinnoull Soup Day began in 2012 when Sally Buick, Assistant Deputy Principal (Curriculum), had an idea for a De La Salle version of Masterchef.

It was a modest, yet thoroughly enjoyable beginning as staff mingled, broke bread, sampled and ultimately judged the soups on offer. In the end Sally was awarded the inaugural winner of Kinnoull Soup Day for her Chicken and Sweet Corn Soup. The tradition had begun.

In the years since, on the last Monday of Term 2, our colleagues and friends have lovingly baked bread and created dozens of soups so we could all share a meal and a laugh as a community, knowing that our Lasallian family is never far away.

Year Staff Member

Winning Soup

2012 Sally Buick  Chicken and Sweet Corn

2013  Tim Brodrick  Mulligatawny

2014  Janet Holden  Lamb Shank and Barley

2015  David Murray  Smoked Ham Hock and Csabai

2016  Caroline Fitzpatrick  Ham Hock and Hearty Vegetable

2017  Caroline Fitzpatrick  Italian Lentil

2018  Muriel West  Thai Chicken Curry

2019  Angela Runci  Sweet Potato and Lentil  Melvyn Hall  Sopa Da Marisco   Janet Holden  Lamb Shank and Barley

A special thank you to Janet Holden for creating The Winter Soup Book and patiently collating so many recipes, photos and stories.

“Only the pure of heart can make good soup” — Beethoven

3

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# Staff Member Recipe

Greek Avgolemono Chicken Soup

By Jo Green

This is the traditional recipe made in Greek kitchens. The basic Avgolemonio (broth and lemon) can be varied for other similar Greek recipes. Serve with bread. Bread bits can be dipped into the soup. The soup will last in the fridge for a number of days or can be frozen. To reheat, place in microwave or heat on the stove.

Prep: 15 mins

Cook: 1 hr

Total: 1 hr 15 mins

Servings: 6

Ingredients

• 1 (3 pound) whole chicken

• ½ cup uncooked white rice

• 1 pinch salt and freshly ground black pepper to taste

• 3 eggs, beaten

• Juice of 1 lemon

Method

Step 1: Rinse the chicken and remove any organs that may be inside. Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. Add the chicken neck if that is included with your chicken. Fill with enough water to cover by about 1 inch. Cover and bring to a boil. When boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects.

Step 2: When the chicken is done, the meat should pull from the bones easily. Transfer the bird to a large bowl and set aside to cool. Add the rice and season the broth with salt and pepper. Simmer over low heat for 20 more minutes, or until rice is tender.

Step 3: Whisk the eggs with the lemon juice in a bowl. When the rice is done, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup. You may season with additional salt, pepper or lemon juice at this point.

Step 4: You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.

Avgolemoni Soupa - Egg and Lemon Soup

By Nicholas Nicolaou

This delicious Greek soup is made all over the Eastern Mediterranean. In Cyprus it is traditionally served on Easter morning to break the long Lenten fast, however today, it is a winter favorite served hot, or summer favorite served chilled. Avgolemoni, with its clever combination of egg and lemon has a rather pleasant, slightly tart flavor. This simple combination is light and tastes delicious. If you have a pot of fresh chicken stock on the go, here is the perfect instant soup.

Ingredients

• 3 litres of strained, fresh chicken stock (homemade stock is much nicer)

• 1 cup washed long grain rice

• 1 teaspoon of salt

• 2 eggs

• 80mL of Lemon juice

Method

Step 1: In a large saucepan bring the chicken stock to the boil. Strain the broth well once boiled.

Step 2: Add the rice and simmer until rice is just cooked, take the saucepan off the heat and allow the soup to cool a little. Remove a cup of broth to cool for later use.

Step 3: In a tall slender canister, using a Bamix type blender, beat the eggs and lemon together until they become white and frothy. Whilst continuing to beat, slowly add the cup of warm broth you saved earlier. You do NOT want to cook the eggs and make them stringy, rather, fluff them up. This is the trick to the light frothy soup called “Avgolemoni” egg and lemon.

Step 4: Slowly stir the egg and lemon mixture back into the chicken and rice broth stirring all the time.

Optional: Fry two cups of chicken (be careful to use the lovely white meat) and add to the soup.

Step 5: Re-heat the soup carefully, taking care not to let it boil or heat for a long time, or it will curdle.

Step 6: Taste for seasoning. Don’t be afraid to add salt, it will only improve the lemon flavor rather than drown it.

Step 7: Serve the soup immediately, garnished with a little cracked pepper.

Kali Orexi -Bon Appetit!

Borsch

By Mark Gustincic

This is a recipe that I collected when I was cooking professionally, way back in my early 20s. My Head Chef at the time asked me to start keeping a recipe book. It was for writing in recipes that were unconventional, complex or specifically designed. This is one of only two soup recipes that I’d noted in my book. From memory, the customers liked it!

Ingredients

• 4 tbsp pork fat

• 2 small onions, chopped

• 2 celery sticks, chopped

• 1 clove garlic

• 2½ litres of chicken stock

• 550g raw chopped beetroot

Method

Step 1: Sweat onion, celery and garlic in the pork fat.

• 200g cooking apple - peeled, cored and diced

• 3 tbsp lemon juice

• 3 tbsp white vinegar

• Salt and fresh ground black pepper

Step 2: Pour in stock and bring to the boil then simmer for 10 minutes.

Step 3: Add beetroot, apple, lemon juice and vinegar. Season and simmer for 15 minutes.

Brocciflower Soup

By Liz O’Connell

Ingredients

• 300g potatoes, peeled and cut into cubes

• 5 cups water

• 4 chicken stock cubes, crumbled

• 500g brocciflower or broccoli, cut into small pieces

• 150mL can evaporated light milk

Method

Step 1: Place potatoes, water and crumbled stock cubes in a large saucepan.  Bring to the boil and simmer for 10 mins.

Step 2: Add brocciflower and simmer for 8 mins or until tender.

Step 3: In a blender, process the mixture until smooth.

Step 4: Return the soup to the pan, add the milk and reheat. Do not boil.

Enjoy!

Healthy 3-Ingredient Broccoli Soup

By Kathryn Holewa

This Healthy 3-Ingredient Broccoli Soup is a super easy recipe that makes the perfect healthy soup!

Prep Time: 6 minutes

Cook Time: 5 minutes

Total Time: 11 minutes

Servings: 4 servings

Calories: 103 cal

Author: Chrissie Baker (thebusybaker.ca)

Ingredients

• 2-3 large heads of broccoli washed and cut into chunks

• A generous pinch of sea salt (up to 2 teaspoons)

• Water

Optional toppings: grated cheddar cheese, black pepper, sour cream, or coconut cream, chopped walnuts

Method

Step 1: Boil a large pot of water and add the sea salt to the water.

Step 2: Add the broccoli chunks into the water for about 3 minutes, just enough time for them to become slightly soft.

Step 3: Remove the broccoli from the water with a slotted spoon and add it to your blender. Keep the broccoli water.

Step 4: Add enough of the broccoli water to the blender to fill it up to about the half-way mark, or slightly less.

Step 5: Blend on high speed until smooth, adding more water if necessary.

Step 6: Serve with whatever toppings you wish.

Brodo con Tortellini

By The Di Ciccio Family

Ingredients

• 1 chicken maryland with skin off

• 2 chicken stock cubes

• 2 carrots - whole

• Half a peeled brown onion

• 1 garlic clove - whole

• 1 potato - quartered

• 2 celery stick tops - whole

• 3 tablespoons of diced tomatoes

• 1 packet of fresh veal tortellini (or pasta/rice of your choice)

Method

Step 1: Take a medium to big pot and add 1 chicken maryland (skin off).

Step 2: Fill pot most of the way with water and bring to boil. Continue boiling and skim the fat until all gone.

Step 3: Add chicken stock cubes, carrots, onion, garlic, potato, celery and diced tomatoes to the pot.

Step 4: Allow to boil for an hour and your brodo is done and ready to use.

Step 5: Cook tortellini as per packet instructions and then drain.

Step 6: Add drained tortellini to soup bowl and then cover with brodo.

Step 7: Sprinkle with parmesan. Eat with crusty white bread – pane di casa or baguette.

You can replace tortellini with rice, pastina (little pasta shapes) or anything else that takes your fancy!

Bun Bo Hue

By Thomas Le

Ingredients

• 2 pounds beef shank

• 2 pounds oxtail

• 2 pounds pork hocks

• 1 pound Hue style pork sausage cha Hue, which has garlic and whole peppercorns

• 1 pound block of pork blood

Aromatics and Color

• 3 tablespoons anatto seeds

• 3 tablespoons oil

• 2 tablespoons shallot, takes longer to brown, optional

• 2 tablespoons garlic

Broth Base and Seasoning

• 8 qt pot. add meat water to fill qt pot to the rim

• 2 x 12 ounce cans chicken broth

• 10-12 stalks lemongrass. Remove the leafy tops, roots smashed (~1lb)

• 2 large onions halved, to be removed from the broth after fully cooked

• 3 tablespoons salt

• 2 tablespoons sugar

• 2 tablespoons shrimp paste, Lee Kum Kee brand

• 3-4 tablespoons fish sauce

• 2 teaspoons MSG if not using oxtail, add 4 teaspoons

Method

Broth

Herbs and Veg

• mint

• basil

• bean sprouts

• birds eye chilli or jalapeno

• lime

Banana Flower

• banana flower

• 2 cups water

• juice of 1 lemon optional

Noodle

• 1 package dried rice noodle medium or large thickness

Step 1: Clean the meat: Add all meat to a stock pot and enough water to submerge it, bring to a boil. Drain and rinse thoroughly under running water.

Step 2: Add the meat, broth, lemongrass and onions to the pot and fill with water almost to the brim. Bring to a boil then drop the heat to medium-high to maintain a low boil. Add the seasoning.

Step 3: Let it simmer and periodically check the meats for doneness and remove them as they finish cooking. The pork should be done after about an hour, the beef can vary between 2-3 hours.

Bun Bo Hue (continued)

Broth (continued)

Step 4: Remove meat, let it cool, then slice it. Adjust seasoning and add water to the broth pot if necessary.

Step 5: Make the aromatics & colouring then add it to the pot.

Step 6: Boil noodles according to package instructions.

Step 7: Assemble your bowl, and serve with herbs and veg on a side platter.

Red Colouring and Aromatics

Step 1: Sauté seeds in oil on medium heat until the seeds give up the bright red color, then remove the seeds.

Step 2: Add shallots and garlic, sauté until brown.

Step 3: Add all of this to the pot of broth for color.

Pork Blood (Huyet/Tiet)

The easiest thing to do is just buy it already cooked and boil just to heat it up. If you use the raw type like we did for this recipe, cut into 1” cubes and boil for 30-45 minutes.

Banana Flower

Step 1: Prepare a bowl of about 2 cups of water, mixed with the juice of 1 lemon.

Step 2: Thinly slice the banana flower and add to the water mixture to sit for about 30 minutes.

Tip: Avoid adding little fronds (that look like mini bananas), removing them as you encounter them. They taste bitter!

Carrot Soup

By Catherine Loft

Ingredients

• 1 litre carton chicken stock (not the salt reduced one –homemade one doesn’t taste the same)

• 100g continental parsley (leave whole so that it is easy to scoop out later)

• 50g additional parsley finely chopped (for garnish)

• 50g butter

• 2 garlic cloves

• I large onion (or 2 small) finely chopped

• 400g carrots, peeled and finely sliced/diced

Method

Step 1: In a 4 litre saucepan, heat the butter and lightly fry the onions and garlic.

Step 2: Add the carrots for a minute, stirring continuously so that it absorbs the flavours.

Step 3: Add the chicken stock and parsley (whole) on medium heat with the lid on until the carrots are soft.

Step 4: Remove from heat and discard the parsley.

Step 5: Using a stick blender, puree the mixture in the saucepan itself or allow to cool and use a blender, then heat up again.

Step 6: Serve hot with fresh parsley sprinkled on top.

Cauliflower Soup

By Jacinta Ryan

Ingredients

• 1 tbsp olive oil

• 1 large brown onion, chopped

• 2 garlic cloves, crushed

• 1 head (1.3kg) cauliflower, cut into florets

• 500g Sebago potatoes, peeled, chopped

• 1 litre Massel chicken style liquid stock

• ½ cup pure cream

Method

Step 1: Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add cauliflower and potato. Cook, stirring for 5 minutes.

Step 2: Add stock, season with pepper, cover and bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.

Step 3: Blend, in batches, until smooth. Return to pan over low heat. Add pure cream. Cook, stirring, for 2 minutes or until heated through.

Sprinkle with nutmeg. Serve.

Cauliflower, Pear and Blue Cheese Soup

By Sharon O’Neill

Ingredients

• 1/4 cup (35g) hazelnuts

• 2 tablespoons olive oil

• 1 brown onion, coarsely chopped

• 1 garlic clove, crushed

• 1 teaspoon fennel seeds

• ½ cup (125ml) dry white wine

• 1 cauliflower, cut into florets

• 2 pears, cored, coarsely chopped

Method

• 1 potato, peeled, coarsely chopped

• 4 cups (1L) vegetable or chicken stock

• 18 sage leaves

• ½ cup (125ml) light sour cream

• 80g blue cheese, crumbled

• ½ firm pear, extra, cored, cut into thin pieces

• Olive oil, extra, to serve

Step 1:  Preheat oven to 180C. Scatter the hazelnuts over a baking tray. Bake for 10 mins or until toasted. Set aside to cool. Rub hazelnuts in a clean tea towel to remove the skins. Coarsely chop.

Step 2:  Meanwhile, heat 1 tbs of the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add the garlic and fennel seeds and cook for 1 min or until aromatic. Add the wine and cook for 5 mins or until reduced by half.

Step 3:  Add cauliflower, chopped pear, potato, stock and 2 cups (500ml) water. Bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 25 mins or until vegetables are very tender. Set aside to cool slightly.

Step 4:  While the cauliflower mixture is cooking, heat remaining oil in a small frying pan over medium-high heat. Add the sage leaves, in batches, and cook for 30 secs each side or until crisp.

Step 5:  Add sour cream and blue cheese to the cauliflower mixture. Carefully use a stick blender to blend until smooth. Season.

Step 6:  Divide soup among serving bowls. Sprinkle with sage leaves, hazelnuts and extra pear. Drizzle with extra oil.

Roasted Cauliflower and Turmeric Soup

By Kerry Martin

Ingredients

• 1.25kg cauliflower, cut into 4cm slices, including stem

• 80ml extra virgin olive oil

• 8 - 10cm piece fresh turmeric, grated, plus extra to serve

• 3 tsp fenugreek seeds

• 3 tsp cumin seeds

• Salt flakes and freshly ground white pepper

• 1 large (180g) Dutch cream potato, peeled, finely sliced on a mandolin

Method

• 1.5 litres white chicken stock (or vegetable stock)

• 600ml cream (35 per cent fat)

• 120g butter

• 1 small brown onion, finely sliced

• 1 leek, white and pale green part only, finely sliced

• 3 tsp curry powder

• 6-8 poached eggs, to serve

• Natural yoghurt, to serve

• Sriracha, to serve

Step 1:  Preheat the oven to 200C (180C fan-forced). Line a baking tray with baking paper.

Step 2: Lay the cauliflower out in one layer on the tray. Drizzle with 60ml of olive oil, sprinkle over the turmeric, fenugreek and cumin and season with salt and pepper. Roast for 45 mins.

Step 3: Place the potato, stock and cream in a saucepan and bring to a simmer. Cook until potato is quite soft, about five minutes; you don’t want to reduce the liquid too much.

Step 4: Heat the butter and remaining 20ml oil in a large saucepan over medium heat. Add the onion and leek and sweat until translucent, but without any colour, about eight minutes. Add most of the cauliflower (reserve about one-fifth to serve in the soup as whole pieces at the end) and curry powder, stir through for a minute or so, then add the potato mixture. Simmer for five minutes, adjusting the seasoning with salt and pepper, then blitz until smooth.

Step 5: Serve the soup with the extra cauliflower pieces, one poached egg per bowl, a spoonful of yoghurt and squirt of sriracha. If you like, finish with a little extra virgin olive oil and grated turmeric at the last minute.

Heavily buttered toast is in order, too – I would probably opt for a sourdough rye.

Chestnut, Pancetta, Cabbage and Red Wine Soup

By Luke Serrano

A hearty and earthy soup bursting with powerful and rich flavours.

Serves 4

Ingredients

• 200g cabbage, roughly chopped

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 200g pancetta, diced

• 3 garlic cloves, crushed

• 10g rosemary, chopped

• 300g cooked peeled chestnuts

• 200ml red wine (I suggest Pinot Noir)

• Drizzle of extra virgin olive oil

• The best pecorino you can find

Method

Step 1:  Cook the cabbage in 1.5 litres of boiling salted water for about 10 minutes. Drain, reserving the water. Rinse the cabbage in cold water if too hot to handle, and chop more finely.

Step 2: Heat the olive oil in a large saucepan and cook the onion and pancetta over moderately high heat until the onion is soft and the pancetta lightly browned. Add the garlic and

rosemary and cook for a few minutes. Break up the chestnuts a little and add to the pan with the cabbage. Stir to infuse the flavours, season, then add the (copious amounts of) wine. Bring to the boil and cook for a couple of minutes.

Step 3: Finally add the cabbage water and simmer for about fifteen minutes.

Step 4: Purée half of the soup, leaving the remainder unpureed to create a little variation in texture. Serve hot with a drizzle of extra virgin olive oil over each bowl.

Step 5: Take this superb winter warmer into the stratosphere with fresh pecorino cheese.

Easy Chicken and Corn Soup

By Dee Houlihan

Ingredients

• 2 skinless chicken fillets

• 2 packets of instant chicken noodle soup (powdered)

• 2 cans creamed corn

• 2 egg whites

Method

Step 1:  Boil 2 packets of chicken noodle powder in 2 – 3 litres of water.

Step 2: Turn soup to a simmer and place chicken fillets in to poach.

Step 3: Simmer until chicken is poached and remove chicken to cool.

Step 4: Add 2 cans of creamed corn.

Step 5: Lightly whip egg whites with a fork and using fork string through the soup – making egg white noodles in the hot soup.

Step 6: Dice or shred the chicken and return to soup.

Step 7: Serve.

Serves 4.

Chicken and Corn Noodle Soup

By Olivia Wenczel

Ingredients

• 2 tsp of olive oil

• 1 brown onion (diced)

• 2 chicken breasts (or thighs) (cubed)

• 2 tbsp of Hungarian paprika

• 2 tsp of cayenne pepper

• 1 potato (small cubes)

• 2 carrots (small cubes)

• 1 zucchini (small cubes)

• 1-1.5L of chicken stock

• 1 can of corn kernels

• 1 can of creamed corn

• 1 pack of 2 minute noodles (don’t use the seasoning) break them up as you put into the soup

Method

Step 1:  In a large saucepan add olive oil and brown onion, sauté until soft.

Step 2: Add chicken, cook until lightly browned.

Step 3: Add in paprika and cayenne pepper.

Step 4: You might need to add a bit of the stock or water (just so the chicken and veg don’t stick to the bottom of the pot).

Step 5: Add in potato, carrots, zucchini, the rest of the chicken stock, the corn kernels and creamed corn. Bring to the boil and let simmer until chicken and veggies are cooked.

Step 6: Add in the noodles and cook until noodles are soft.

Step 7: Serve when ready.

Chicken and Sweet Corn Soup

By Sally Buick

Ingredients

• 2 litres chicken stock

• 2 chicken fillets

• 3 eggs

• 2 cans creamed corn

• Spring onion

• Fresh ginger

• Soy sauce (optional)

Method

Step 1: Boil chicken fillets in chicken stock until cooked through, remove chicken from stock.

Step 2: Add corn to stock and continue to simmer.

Step 3: Shred chicken then return chicken to the pot and bring soup to the boil.

Step 4: Crack eggs into a mug and beat lightly with a fork. Drizzle eggs into boiling soup.

Step 5: Allow to simmer with no lid for a further 10 mins to thicken soup.

Step 6: Add finely grated fresh ginger, serve topped with spring onion and a dash of soy.

Cbicken Corn and Rice Soup

By Jo Graham

Ingredients

• 200g jasmine rice

• 10 grams grated ginger

• 5 spring onions finely sliced

• 2 chicken breasts

• 2 chicken marylands

• 2 x 410g can corn kernels

• 2 litres chicken stock

Method

Step 1: Put chicken, grated ginger and stock into large pan.  Simmer for 40 minutes or until chicken is cooked.

Step 2: Remove chicken from pan, let cool then finely cut.

Step 3: Add corn, rice, spring onion and finely chopped chicken to the stock in the large pot and bring to boil.  Simmer until rice is cooked and serve with soy sauce and fresh crusty bread.

Chicken Pho

By Thomas Le

Ingredients

• Large piece fresh ginger, peeled, sliced

• 2 garlic cloves, crushed

• 2 star anise

• 1 tbsp soy sauce

• 1 tbsp fish sauce

• 2 chicken breast fillets

• 1 litre chicken stock

• 150g pad Thai rice noodles

• 100g bean shoots

• ½ cup mint leaves

• ½ cup coriander leaves

• 2 tbsp crisp fried shallots, optional

• 2 spring onions, thinly sliced

• sliced red chilli, to serve

Method

Step 1: Combine ginger, garlic, star anise, soy and fish sauce with 2 cups water in a large saucepan. Bring to the boil over high heat. Reduce heat to low.

Step 2: Add chicken and simmer for 10 minutes until just cooked. Remove ginger and star anise and discard.

Step 3: Transfer chicken to a plate, then shred when cooled.

Step 4: Add stock to pan and return to simmer.

Step 5: Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes. Drain.

Step 6: Divide noodles between serving bowls. Top with chicken. Ladle stock mixture into bowls. Top with bean shoots, herbs, shallot, onion and chilli.

Tip:  This aromatic soup can also be made with prawns. Cook 400g peeled green prawns for 4 minutes or until they change colour.

Cocido

By Anne and Graeme Lawler

Ingredients

• Smoked ham hock

• 2 chorizo sausages

• 1 can of red kidney beans

• 1 can of black beans

• 2 cans of chopped tomato

• Celery

• Onion

• Garlic

• Red chillies

• Red capsicum

• Oregano

• Thyme

• Bay leaf (we have our own shrub)

• Salt and pepper

Method

Step 1: Boil hock, sausages, celery and bay leaf until meat falls off bone.

Step 2: Take out hock and chorizo, Strain broth and keep. Take ham off bone.

Step 3: Lightly fry onion, celery, chilli, garlic and capsicum.

Step 4: Add beans, tomato, ham and chopped chorizo.

Step 5: Simmer for 30 minutes. Season with salt.

Step 6: Serve with crunchy bread.

Corn Chowder

By Jeremy Kemp

Ingredients

• 2 tbsp olive oil

• 1 onion

• 2 sticks celery

• 1 chilli

• 3 cloves garlic

An epic vegan corn chowder served in bread bowl made in just 15 minutes by Gaz Oakley “Avant Garde Vegan”

Serves: 4

Gluten Free (if GF flour and bread are used).

• ½ head of cauliflower, cut very small

• 1 tsp sweet smoked paprika

• 1 tsp dried thyme

• 1 bay leaf

• 3 tbsp plain flour

• 2 cups/480ml vegan cream

Method

• 2 cups (480ml) vegetable stock

• 3 cups sweetcorn, half blitzed until its almost pureed

• 1 tbsp soy sauce

• 1 tsp sea salt

• 2 tsp black pepper

Serve with

• Round loaf of bread, cut top off and scoop middle out

• Chopped fresh thyme

• Charred corn kernels (optional)

Step 1: Pre heat a large saucepan over a high heat.

Step 2: Add the onion, celery, chilli and garlic to a food processor and blitz until they are chopped fine.

Step 3: Add the oil to the pan, followed by the onion mixture, paprika, thyme and bay leaf.

Step 4: Sauté the mix for 2-3 minutes, stirring often. Add the cauliflower and cook for another minute.

Step 5: Turn the heat down then add the plain flour. Cook out the flour for a minute or so.Then add the cream and stock.

Step 6: Mix well to remove any lumps.

Step 7: Add the blitzed corn and allow the soup to come to a boil and thicken up for around 4-5 minutes.

Step 8: Just before serving add the whole sweetcorn, soy and seasoning.

Step 9: Serve inside your bread bowl, garnish with fresh thyme leaves.

Curried Butternut Squash Soup

By Marjorie Bon

Prep time: 5 minutes

Cooking time: 25 minutes

Servings: 4

Ingredients

• 1 tbsp coconut or avocado oil

• 2 medium shallots (thinly diced)

• 2 cloves garlic, minced

• 6 cups peeled and chopped butternut squash

• 1 pinch each sea salt and black pepper (plus more to taste)

Method

Step 1: Heat a large pot over medium heat.

• 1½ tbsp curry powder

• 1¼ tsp ground cinnamon

• 1 14 ounce can light coconut milk

• 2 cups vegetable broth

• 1 - 3 tbsp maple syrup (or sub coconut sugar)

• 1 - 2 tsp chilli garlic paste (optional)

Step 2: Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.

Step 3: Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.

Step 4: Add coconut milk, vegetable broth, maple syrup or coconut sugar and chilli garlic paste (optional – for heat).

Step 5: Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.

Step 6: Transfer soup to a blender, and purée on high until creamy and smooth.

Step 7: Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.

Step 8: Serve as is or with garnishes of choice. Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.

Taj Dahl for the Shah Soup

By Tim Brodrick

Ingredients

• ½ cup black lentils

• ½ cup green lentils

• ½ cup red lentils

• Turmeric

• 2 dessert spoons ghee

• 1 heaped tsp mustard seed

• 1 heaped tsp cumin seed

• 2 onions

• 4 garlic pods

• 2 chillis

• 1 tsp dried chilli

• 2 tsp salt

• 1 heaped dessert spoon tamarind pulp

• 2-3 ripe tomatoes cut chunkily or a can of crushed tomatoes

• Curry leaves

• 1 tsp black pepper

Method

Step 1: Combine ½ cup each of black, green and red lentils (but any selection will do, but not red alone), turmeric and water. Cook in heavy pot for 30-40 minutes, drain and keep water.

Step 2: Using the same pot add ghee/or oil, mustard seed, cumin seed and onion (or asafoedida), garlic and chilli and brown gently (there will be crackling unless you use powder instead - both will work although seed more fragrant).

Step 3: After browned, add tamarind pulp, tomato and curry leaves (if you have any) and some of the water, bring to gentle heat, add lentils and more of the water to make the depth of soup you desire (quantities will depend on how many lentils, tomato etc but add 1½ litres).

Step 4: When reaches the boil turn off and add black pepper, dried chilli and salt, quick stir and then put lid back on and leave for 20-30 minutes with lid on.

Step 6: Add to bowls. Could add rice if you wish and a covering of fresh coriander completes the dish.

Golden Triangle Soup

By Joan Ferguson

Ingredients

• 2 - 3 large onions, peeled and chopped

• ½ to ¾ pumpkin, peeled and diced

• 1 large sweet potato, peeled and chopped

• 2 - 3 large carrots, peeled and chopped

• ¼ tsp chilli flakes, to taste

• ½ - 1 tsp fresh coriander, to taste (alternatively a sprinkle of ground coriander seeds is enough to add to the subtle combination of flavours, but is not evident in the taste)

• 1 tsp fresh ginger, to taste

• Salt and Pepper (I use ground rock salt)

• Vegetable Stock to cover (or chicken stock if no one is vegetarian)

• 1 tin Trident light coconut milk (or tin of Carnation light and creamy evaporated milk - reduced fat with a tsp of coconut essence for lower calories)

Method

Step 1: Spray the bottom of pot lightly with olive oil spray, add chopped onion, cover and sauté for a few minutes.

Step 2: Add pumpkin, sweet potato, carrots, chilli flakes coriander, ginger, salt and pepper.

Step 3: Cover with vegetable stock, bring to the boil and simmer slowly until all vegetables are soft.

Step 4: Puree in blender.

N.B.  This is lovely at this stage without adding anything else. If you are concerned about calories then stop here.

Step 5: When cooked, add light coconut milk and simmer again so that the flavours infuse.   Note: As I made this up the quantities should be according to your own taste. Every time I make it I do something a bit different! Good luck!

Also, I use a heavy based cast iron pot that is quite large (5 litres). I find it economical in time and money to almost fill it and freeze in either family meal portions or small containers for lunch. If you are counting calories or points then the alternatives (i.e. no milk) make it very economical on the waistline too!

When I am making this soup I wash all the vegetables before I peel, then put all the peels, even the onion skins, into another large saucepan, add a handful of barley, sometimes another full onion roughly chopped, some black peppercorns and salt. Cover with water and simmer. This makes a great vegetable stock that you can either use in soup, in a risotto, or just freeze in small containers to add to sauces. When it has simmered for about an hour I strain and throw the vegetables in the compost, making me feel very environmentally virtuous!

Ham Hock and Hearty Vegetable Soup

By Caroline Fitzpatrick

Ingredients

• 2 tbsp olive oil

• 1 large onion, diced finely

• 2 garlic cloves, crushed

• Chilli to taste

• 2 large carrots, trimmed and chopped

• 400g can of diced tomatoes

• 2-3 tbsp of tomato paste

• 1 ham hock

• 1 pkt of Italian soup mix (Italian soup mix has a lot of lovely beans but you can use any soup mix)

• 1 large liquid pkt of salt reduced vegetable stock (4-5 cups)

• 1 cup of water (optional)

• Parsley, salt and pepper to taste

Method

Step 1: Lightly sauté a little oil, finely chopped onion, garlic and chilli in a pan.

Step 2: Add vegetables to pan and cook for 1-2 minutes until beginning to colour. You may need to add a little of your stock to prevent sticking.

Step 3: Add stock, ham hock, 2/3 of Italian Soup Mix, a tin of crushed tomatoes and tomato paste and a little water to ensure your ham hock is covered.

Step 4: Allow to simmer for a couple of hours, checking and stirring spasmodically.

Step 5: When the meat is falling from the bone in the simmering pot, remove the bone and take meat from the bone and then add the meat back into your soup.

Step 6: Season and add some parsley to you bowl and serve with some crusty bread.

Enjoy!

Ham Hock, Borlotti Bean and Pasta Minestra

By Chris Mundy

Ingredients

• Smoked ham hock – approx 1kg

• 2 carrots, diced

• 2 celery stalks, diced

• 2 baby fennel bulbs, diced

• 1 clove of garlic – finely chopped

• 2 bay leaves (fresh is best)

• 2 sprigs of thyme

• 1 tsp of dried chilli flakes

• Can of borlotti beans

• Can chopped tomatoes

• To serve (optional) – extra virgin olive oil, oregano and grated parmesan

Method

Step 1: Place hock, onions, carrots, celery, fennel, garlic, bay leaves, thyme, chilli and 2.5 litres of cold water in a large saucepan and bring to the boil. Reduce heat and simmer, topping up the water if necessary until meat falls from the bone (1.5 to 2 hours).

Step 2: Remove hock and cool slightly.

Step 3: Add borlotti beans and tomatoes to the saucepan, season to taste and simmer until beans are tender.

Step 4: Shred ham (discard skin and bone), and return meat to the minestra.

Step 5: Add pasta of choice and cook through.

Step 6: Dress minestra with oil, oregano and grated parmesan and serve.

Enjoy!

Hearty Ham Hock and Chorizo Soup

By Dave Murray

Ingredients

Soup

Stock

• 2 tablespoons of olive oil

• 1 large onion finely sliced

Method

Stock

• 2 smoked ham hocks

• 6 pepper corns

• 2 medium leeks finely sliced

• 1 – 2 chorizo sausages thinly sliced

• 4 medium potatoes peeled and diced

• 3 garlic cloves crushed

• Salt and pepper to taste

• 2 carrots diced

• Hand full of cabbage, thinly sliced

• Bunch of continental parsley

• 1 large carrot

• 1 large leek

• 1 large onion

• 1 celery stick

• 2 bay leaves

• 1 sprig of rosemary

• 2 sprigs of continental parsley

Peel and roughly chop the vegetables. Heat some olive oil in large pot and sweat off all the stock ingredients for 5 mins. Pour in 3½ litres of water, add the ham hocks and bring to the boil and simmer for 2 hours, skimming off any fat that rises to the top. After the stock has been simmering for a couple of hours, remove the ham hocks and set aside. Strain off the vegies from the stock and sieve into large bowl, set aside.

Soup

Return empty pot to the heat and gently sweat the leek, onion and garlic in olive oil until soft. Add the previously prepared stock, diced potatoes, carrots, cabbage and chorizo. Simmer until the vegies are cooked.

While the vegies are cooking in the stock, finely shred the meat off the ham hocks, discard the skin and any of the thick fat, sinew and also the bone.

Once vegies are cooked, add the ham hock meat to the soup and stir in well. Check the seasoning and add plenty of salt and pepper to taste. Simmer for another 15 mins.

Add the freshly chopped parsley just before serving.

Bon Appetite my friends!

Foot Note

The vegies used in this soup are and can be whatever you like.  I often get a little off script and add or delete vegies, spices and herbs to my liking, or of course, what is available. Some say it’s therapeutic to deviate from the norm every now and then.

Healing Turmeric, Lentil and Farro Soup

By Martin Gibbs

Ingredients

• 1 cup grated carrots

• 1 clove garlic

• 1 cup spinach or kale

• 1 grated onion

• ½ cup red lentils

• 1 grated zucchini

• 5 cups vegetable or chicken broth

• ¼ tsp pepper

• 1½ tsp salt

• 1½ tsp turmeric

• 2 tsps olive oil

• ½ tsp cumin

• ½ cup of quick cook farro

• 6-8 slices of French baguette

Method

Step 1: Heat the oil in a big saucepan. Add the grated onion, zucchini and carrots and cook for 1-2 minutes. Add the salt, pepper, turmeric, and cumin and cook for 2-3 minutes.

Step 2: Stir in the broth and bring to a boil. Add the farro and lentils and simmer over low heat for about 20 minutes until the farro and lentils are cooked through.

Step 3: Make the breadcrumbs in this time – add the bread and garlic to a food processor. Pulse until the bread is in small crumbs. Pour onto a baking sheet and toss with some olive oil, salt and a little garlic. Bake for 5-7 minutes or until they go slightly brown.

Step 4: In the last few minutes chop up the kale or spinach and stir in. You can also add some lemon juice and stir.

Step 5: Get someone else to do your dishes for you…

This is an awesome soup to make and have when you feel run down or have the flu.

St Patrick’s Irish Cheddar Soup

By James Gigacz

Ingredients

• 2 leeks

• 2 potatoes

• 4 carrots

• 4 tablespoons butter or margarine

• 6 cups vegetable or meat stock

• 1 garlic clove, minced

• ¼ teaspoon thyme powder

• ¼ teaspoon sage powder

• Salt and pepper to taste

• 1 cup milk

• 5 ounces grated Kerrygold Irish cheddar cheese  (or any mild cheddar)

Method

Step 1: Clean, peel and chop the vegetables. Melt the butter in a soup pot and sauté the vegetables lightly for about 3 minutes. Stir frequently.

Step 2: Add the garlic, stock, herbs and seasonings. Bring the soup to a boil, then cover the pot and let it simmer for 30 minutes.

Step 3: Blend the soup in a blender and return it to the pot. Add the milk and cheese. Reheat the soup but do not allow it to boil again. Serve hot!

Irish Country Vegetable Soup

By Susan Kiernan

Ingredients

• 1 tbsp butter

• 2 cloves garlic minced

• 1 onion chopped

• 1 leek sliced

• 2 large potatoes chopped

• 3 large carrots chopped

• 3 stalks celery chopped

• 1 litre vegetable stock

• ½ tsp salt to taste

• ¼ tsp pepper to taste

Method

Step 1: Place the butter in a large pot and place over a medium high heat.

Step 2: Once the butter has melted, add the garlic, onion, potato, and leek. Fry for 2 minutes until aromatic, then cover and sweat for 8 minutes.

Step 3: Add the stock, carrots and celery, lower the heat and simmer for about 20 minutes or until the vegetables are tender when you insert a fork.

Step 4: Season with salt and pepper to taste.

Step 5: Blitz with a food processor or a hand blender to get a thick, creamy and smooth soup.

Step 6: Serve with a dollop of fresh cream and a sprig of parsley (and Irish brown bread if you want to make that too!)

Irish Vegetable Soup

By Andrew Devlin

Ingredients

• 200g dried marrowfat peas

• 1 packet dried soup mix with pearl barley, split red lentils, green and yellow split peas

• 2 to 3 litres vegetable, chicken or beef stock

• 1 to 2 leeks, cut in 2 lengthways, rinsed and chopped into 2cm pieces

• 5 sticks celery, halved lengthways and chopped into 5mm pieces (include leaves)

• 2 large carrots, diced

• 2 potatoes, quartered

• 1 to 2 bay leaves

• 3 tablespoons sea salt or rock salt

• 2 teaspoons freshly ground black pepper

• 1 teaspoon mild curry powder (optional)

• 1 bunch fresh flat leaf parsley, roughly chopped

Method

Step 1: Soak dried peas and soup mix packet in water overnight.

Step 2: Bring the stock to the boil in a large pot or stock pot. Add the peas and soup mix and simmer, slowly for 20 minutes.

Step 3: Add all the remaining ingredients except the parsley and cook simmer for 1½ to 2 hours or until all the dried ingredients are soft and cooked. Easy! Now add the parsley.

NOTE: It’s 10 times better the next day!

Mary Bohan’s Lamb Meatball Soup

By Michael Bohan

Ingredients

• 5 cups chicken stock

• 425g chopped tomatoes

• Half a cup of red lentils

• 210g can chickpeas, drained

• 1 small red chilli, finely chopped (may omit to taste)

• 500 g minced lamb

• Half teaspoon cinnamon, cumin and ground coriander

• 1 small onion, finely chopped

• 1 garlic clove

• Fresh parsley and coriander

• Optional: Half cup rice and/or tin of red kidney beans

Method

Step 1: Place chicken stock, tomatoes, lentils, chickpeas and chilli in a large saucepan and simmer for 10 minutes.

Step 2: Combine lamb mince, spices, onion and garlic.

Step 3: Form into tiny meatballs and drop into simmering soup.

Step 4: Sprinkle over parsley and coriander to serve.

Step 5: Season to liking.

Suggestion: Add a squeeze of lemon to bring all the flavours together.

Enjoy!

Janet’s Winning Lamb Shank and Barley Soup

By Janet Holden

Ingredients

• 2 tablespoons of olive oil

• 2 lamb shanks

• 2 lamb neck chops

• 1 large onion, chopped

• 1 leek, finely chopped

• 4 cloves crushed garlic

• 3 waxy potatoes, diced

• 2 carrots, diced

• 2 sticks celery, diced

• 1 ½ litres beef stock

• 1 ½ litres water

• ¾ cup pearl barley

• 2 tablespoons fresh rosemary, chopped

• 2 tablespoons fresh flat-leaf parsley, coarsely chopped

• Salt and pepper to taste

Method

Step 1: Heat olive oil in a large saucepan and brown lamb shanks and lamb neck chops. Remove and set aside.

Step 2: Add onion, leek, potatoes, garlic, carrots and celery and cook for 5 minutes or until lightly browned.

Step 3: Return lamb shanks and lamb neck chops to the saucepan, add beef stock, water, pearl barley, rosemary and salt and pepper. Bring to the boil and then reduce the heat and simmer, covered for 2 hours or until meat falls off the bone, stirring occasionally.

Step 4: Remove the shanks and chops and let cool slightly. Take the meat off the bone. Return the meat to the soup and add parsley and salt and pepper.

Step 5: Simmer for another 15 minutes. You may need to add water if too thick.

This recipe can also be transferred to a slow cooker at step 3 and left to cook for 4 - 5 hours. Performing step 4 when meat falls off the bone.

Turkish Red Lentil Soup

By Halid Takimoglu

Prep time: 10 minutes

Cooking time: 45 minutes

Servings: 4

Ingredients

Soup

• 1 cup red lentils (approx 150g)

• 1 large onion, chopped

• 1 large potato, scrubbed and roughly chopped

• 2 tablespoons of butter

• 2 tablespoons of vegetable oil

• 2 teaspoons of red paprika

• 1 teaspoon dried chilli (optional)

• Pinch of cumin powder (optional)

• Salt and pepper to season

Method

Garnish

• 1 lemon wedge

• ½ tsp dried chilli

• ½ tsp dried mint

Step 1: In a large pan, add the chopped potato, onion and lentils and add 3 cups of hot water (you can use chicken or beef stock as well), salt, pepper and cumin and stir everything together.

Step 2: Bring to the boil and then cover and simmer for around 20-25 minutes.

Step 3: Remove the lid and give your red lentil soup a stir. Add more water or stock if necessary. Simmer for a further 10-15 minutes.

Step 4: Remove from the heat and mash or blend your red lentil soup.

Step 5: In a saucepan put butter and vegetable oil and heat. Add your paprika and dried chilli and once it starts to bubble, remove from the heat.

Step 6: Pour your soup into serving bowls and add a spoon of your sauce on it.

Step 7: Squeeze the juice of the lemon wedge into your soup (optional).

Your Turkish red lentil soup is ready for you to enjoy!

Note: If you don’t want to prepare a separate sauce on top, you can add the butter, oil and spices while it is boiling.

Brogan’s Lentil Soup - Vegan

By Rana Brogan

Ingredients

• 6 cups of brown lentils, cleaned and washed (510g)

• 2 medium size onions, finely chopped and diced

• 4 cloves of garlic, shredded

• I medium bunch of spinach (small dice the stems and shred leaves into thin strips)

• 1 tablespoon of ground cumin (6g)

• 2 quarters of vegetable stock or water (approx. 1.9 litres)

• 3 medium potatoes (diced)

• 1 medium lemon (juice and zest)

• Salt and pepper to taste

Method

Step 1: Pre-heat pot over medium heat. When several drops of water sprinkled skitter and dissipate add onions and garlic. Sauté for 3-4 minutes until softened.

Step 2: Add spinach stems and sauté for 2-3 minutes more.

Step 3: Add cumin, lentils and vegetable stock or water and then cover with lid. Bring to boil. When it begins to boil, reduce heat to low. Cook for 20-25 minutes until lentils are almost cooked.

Step 4: Add potatoes and spinach leaves; stir and cover. Continue cooking for another 20-30 minutes until cooked through.

Step 5: Gently sprinkle, lemon juice and zest to taste over soup (optional).

Finished! Now Serve!

Optional Tips

• Serve soup in bowls topped with a dollop of yoghurt and mint.

• Add ground pepper if you want soup to be a little spicy.

• This soup is traditionally served with Laban, a thick and tart Lebanese-style yoghurt. If Laban is not available, you can substitute Greek-style yoghurt qith a squeeze of fresh lemon juice added to it.

Lentil Soup with Bacon Bones

By Sue Gabron

Prep time: 15 minutes

Cooking time: 45 minutes

Total Time: 1 hour

Ingredients

• 1 tbsp olive oil

• 1 onion, diced

• 2 celery sticks, chopped

• 1 large carrot, peeled and chopped

• 1 cup chopped pumpkin

• 400 ml tomato puree or passata

• Tin of tomatoes

• ¾ cup green lentils

• 2 large bacon bones (250-300gms)

• 1 litre vegetable stock

• Salt and pepper

• Optional: Herbs to garnish

Method

Step 1: Heat oil in a large pot over high heat. Fry onions, celery, carrot and pumpkin for 5 minutes or until softened.

Step 2: Add tomato puree, tinned tomatoes and green lentils and stir to combine.

Step 3: Add the bacon bones, stock and extra water if needed.

Step 4: Bring to the boil then reduce heat to low, cover and simmer for approximately 45 minutes or until vegies are soft and soup has thickened. Remove the lid for the last 5 or 10 minutes if you would like an extra thick soup.

Step 5: Season with salt and pepper and garnish with parsley, if desired.

Recipe Notes

• Bacon bones can be purchased from the deli section at the supermarket or from your butcher.

• Serve with fresh crusty bread

By Marta Webster

Red Lentil and Cashew Soup

A delicious soup that is a complete meal with a bit of crunch!

Ingredients

• ¾ cup red split lentils

• 6 large carrots diced

• 1 onion diced

• 2 cloves garlic chopped

• 1 tbsp oil

• 1 tbsp red curry paste

• 1½ - 2 L vegetable or chicken stock

• ½ cup cashews

• Coriander to taste

Method

Step 1: Sauté garlic, onion and curry paste.

Step 2: Add stock, carrots and lentils.

Step 3: Cook for 20-30 minutes until lentils and carrots are soft.

Step 4: Add cashews and blend with stick blender but not too fine, so the cashews have a bit of crunch.

Alternatives: I have made this soup with red peppers, and sweet potatoes. You can basically add or substitute any red vegetable and it works well! I have also add flat parsley if I don’t have coriander. Almonds work well too instead of cashews, although cashews work best!

Spiced Lentil Soup

By Dianne Saugy

Ingredients

• 2 tsp olive oil

• 1 medium brown onion, finely chopped

• 2 cloves crushed garlic

• 2 tsp mild curry powder or Moroccan seasoning or Mexican chilli powder (1 tbs)

• 200 g dry lentils (1 cup, red lentils are best)

• 400g canned diced tomatoes

• 2 cups vegetable stock, (500ml)

• 2 tbsp fresh flat-leaf parsley, finely chopped

Method

Step 1: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3–5 minutes or until softened. Add the curry powder and cook, stirring, for 30 seconds or until fragrant.

Step 2: Add the lentils, tomato, stock and 2 cups (500ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until soup has thickened and lentils are tender.

Step 3: Ladle soup into warmed bowls and sprinkle with parsley and serve with toast.

Vegetarian Lentil Soup

By Fiona Sayner

This recipe is courtesy of Fiona’s brother, Luke

Ingredients

• Olive oil

• 1 onion, chopped fine

• 1 carrot, diced small

• 4 cloves garlic crushed

• 1 teaspoon fresh ginger

• 2 sticks celery, diced small

• 2 cups dried brown lentils

• Half a teaspoon of cumin

• Half a teaspoon of coriander powder

• 2 dry bay leaves

• 2 teaspoons paprika or chilli powder

• 1 can tomatoes, crushed by hand

• 2 litres vegetable or chicken stock

• Fresh chopped coriander

• Coconut milk (optional)

Method

Step 1: Sauté onions, carrots and celery until soft.

Step 2: Add garlic and ginger and continue to cook until garlic is soft.

Step 3: Add in all dry spices, tomatoes, lentils and stock and bring up to a simmer. Lentils take about 35 minutes to cook.

Step 4: Remove the bay leaves and check for preferred consistency and season with salt and fresh black pepper. Extra stock or coconut milk can be added to thin the soup.

Step 5: Soup can also be thickened by pureeing a third of the soup in a blender and returning it to the rest of the soup.

Step 6: Fresh coriander is added at the moment of service. Fresh chopped chilli could also be added at this time.

Enjoy!

Spicy Mexican Soup

By Emma Fairclough

Ingredients

• ¼ Kent or Jap pumpkin

• 1 capsicum

• 1 onion

• 2 garlic cloves

• 2 tins of black beans

• 1 tin of chopped tomatoes

• 1 veggie stock cube

• 500ml of boiling water

• 1 tsp chilli flakes

• ½ tsp cayenne pepper

• ½ tsp cinnamon

• ½ tsp cumin powder

• 1 avocado

• Small bunch of fresh coriander leaves

Method

• Pinch of salt and pepper

Step 1: Chop pumpkin into cubes and soften in a soup pot with a tiny bit of oil.

Step 2: Chop capsicum and onion and add to the pot with pumpkin.

Step 3: After around 5 minutes, add minced garlic, chilli, cayenne pepper, cinnamon, cumin powder and stir to coat.

Step 4: Drain black beans and add to the pan alongside chopped tomatoes.

Step 5: Dissolve stock cube in water and add to pot.

Step 6: Simmer for around 30 minutes – add more water if you prefer.

Step 7: Add a pinch of salt and pepper and serve with chopped avocado and coriander leaves on top.

Minestra (Maltese Version)

By David Ellul

Ingredients

• 2 to 3 large onions

• 3 large potatoes

• 2 sticks of celery

• 3 carrots

• 1 to 2 Kohl rabi

• ½ to ¾ of a large cabbage

• 200g long marrow

• 200g pumpkin

• 200g qara tork (qara tork is similar to a pumpkin but lighter in color and different in flavour)

• A little tomato puree

• A dessert spoon of olive oil

• Salt and pepper

• 200g of dried broad beans, haricot beans, chick peas or lentils (optional)

• Pasta - usually a thickish variety

Method

Step 1: Cut up all the vegetables roughly and place in a large saucepan.

Step 2: Add water to about half way up, and tomato puree, oil, salt and pepper.

Step 3: Bring to simmering point and simmer for 3 hours.

Step 4: The beans (or other pulses) are best cooked separately and added in the last 30 minutes. Their treatment depends on their age and variety – not all pulses need to be soaked overnight.

Step 5: A pinch of bicarbonate of soda may be added to hasten the cooking.

Step 6: When the vegetables are cooked (most of the water having been absorbed) the soup may be mashed roughly or left as is.

Step 7: Now the pasta is added - a little more water may be required in which case make sure the water boils before adding pasta. In some villages it is customary to use two or three different varieties (shapes) of pasta.

Step 8: Before serving a little milk and a good lump of butter may be added, and the minestra is served with generous helpings of grated cheese – preferably parmesan.

Orange with a Dash of Red Soupalicious

By Anette Phillips

This recipe doesn’t have any onions and if coeliac or fructose intolerant then use a stock that is also onion free.

Ingredients

• ½ teaspoon of olive oil

• 4 cups of chicken stock (I use Campbells Real Stock)

• 2 cloves of garlic, finely cut

• 2 small red chillies, finely cut with seeds (added in the last 5 minutes of cooking)

Cut the following it small cubes:

• ½-1 whole peeled butternut pumpkin

• 2-3 medium sized peeled sweet potatoes

• 2-3 peeled carrots

• 2-3 peeled potatoes

• 1 red capsicum, roast and skin, added in the final 5 minutes of cooking

Method

Step 1: Add a ½ teaspoon of olive oil into saucepan, add chopped garlic and sauté for 2 min on medium heat.

Step 2: Pour in chicken stock and stir for 10 seconds. Add all ingredients, chopped into cubes, (except capsicum), turn onto high heat and bring to the boil and cook until soft (if stock evaporates add a little water – not more than 1 cup).

Step 3: When vegetables are nearly fully boiled add roasted capsicum and the finely chopped chilli, with seeds, to the pot. Boil for a further 5 minutes.

Step 4: Turn off heat and allow to partially cool for 5 minutes. Using a whisk, blend all ingredients in the pot until smooth.

SCRUM-DIDILI-UMTIOUS!

Tips:

• If it is a little bit too thick, add hot water, bit by bit, (up to 1 cup) and keep blending

• Serve with hot toast and butter

• Individual to add salt and pepper to taste

• Keep refrigerated for 3 days or freeze for a future Winter Day

Pea and Ham Soup

By Chris Church

Ingredients

• 290g green split peas

• 2 tablespoons olive oil

• 2 carrots, peeled, chopped

• 2 sticks celery, trimmed, chopped

• 1 brown onion, halved, chopped

• 3 garlic cloves, crushed

• 700g ham or bacon hocks

• 1.5 litres (6 cups) stock (vegetable, beef or chicken)

• Salt and freshly ground black pepper

Method

Step 1: Rinse split peas under cold running water until water runs clear. Drain.

Step 2:  Heat oil in a saucepan over medium heat. Add carrot, celery, onion and garlic and cook, stirring for 5 minutes or until the onion softens.

Step 3:  Add split peas, ham hocks and stock. Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 4 - 4.5 hours or until ham hocks are tender and the meat is falling away from the bones. Set aside for 5 minutes to cool slightly. Remove ham hocks from pan. Remove the meat from bones. Coarsely chop meat and set aside.

Step 4:  You can choose to keep the soup as rough or you can go with a smoother soup. To make the soup smoother place one-quarter of the pea mixture in the bowl of a food processor and process until smooth.

Step 5:  Return to pan with ham. Repeat with remaining pea mixture. Taste and season with salt and pepper. Stir over medium-high heat for 5 minutes or until hot.

Step 6:  Ladle soup into bowls and serve immediately with crusty bread.

Slow Cooked Pea and Ham Soup

By Georgina Dwyer

This is a hit in my family and the part that I love the most is that I can put is all in the slow cooker in the morning, with less than 10 minutes of preparation and then just walk away!

Ingredients

• 500 g dried split peas (rinsed)

• 1.2 -1.5 kg ham hock, bacon hock or MEATY leftover ham bone

• ¼ teaspoon salt

• ¾ teaspoon black pepper

• 2 garlic cloves (minced)

• 2 bay leaves (dried or fresh)

• 1 onion, finely chopped

• 1 carrot, finely chopped

• 2 celery sticks, finely chopped

• 8 cups (2 litres of water)-no stock unless you want

Method

Step 1: Place all the ingredients into the slow cooker, except the hock and water.

Step 2: Then place the hock in the middle and press down into the ingredients.

Step 3: Pour in the water and slow cook on low for 8-10 hours.

Step 4: Remove ham hock and shred the meat but discard the fatty skin.

Step 5: Remove the bay leaves.

Step 6: This step is up to you, however if you like this a little smoother, take out half of the liquid (not the ham pieces) and puree. I prefer to leave mine with the texture.

Step 7: Return to slow cooker and season again if you wish.

Yummy with crusty bread!

Gabriel Gate’s French Green Pea and Lettuce Soup

By Clare Kennedy-Curtis

“A French classic always served with bread. In my version I have included a little pumpkin and carrot to obtain the smoothness and sweetness traditionally achieved by adding cream.” Gabriel Gate

Ingredients

• 1 cup pumpkin flesh, cut into small pieces about the size of peas

• 1 medium carrot, cut into small pieces about the size of peas

• 1 small brown onion, chopped

• 1 butter lettuce, washed

• 1 teaspoon peanut oil

• A pinch of salt

• A pinch of curry powder

• 4 cups chicken stock

• 1 ½ cups shelled peas

• Freshly ground pepper

• Parsley

Method

Brush a large saucepan with oil and gently fry onion for a few minutes. Add salt, curry powder, pumpkin, carrot and lettuce. Stir for 2 minutes. Add stock, bring to the boil for 5 minutes. Add peas and boil uncovered until peas are soft. It takes 8-10 minutes. Blend soup to a smooth puree. Reheat the soup, stir in parsley and season with a little black pepper just before serving. Suggest you serve with wholegrain bread. Serves 4.

Kennedy-Curtis Quick Version

“A quick version which looks unusual (bright green) but tastes nice.”

Clare Kennedy-Curtis

Ingredients

• 1 large Iceberg lettuce

• 1 packet frozen peas (500 grams)

• 2 Packets liquid stock either chicken or vegetable (2 litres)

• Salt and pepper

Optional Add Ons

• curry powder

• onion

• sour cream

• parsley

Method

Shred/break up lettuce (after washing it of course). Place in a saucepan and throw in the peas. Add the stock. If it doesn’t look like enough liquid, simply add water. Bring to the boil and then simmer for 30 minutes. Add salt and pepper to taste. Blend and serve with a dollop of cream and chopped parsley. Nice served with crusty bread.

Williamson Family Potato and Cauliflower Soup

By Ben Williamson

Ingredients

• 1 tbsp butter

• 1 brown onion, finely chopped

• 2 garlic cloves, crushed

• 3 large potatoes, peeled and cubed

• 500g cauliflower, cut into florets

• 3 cups vegetable stock

• 1 tsp cumin

• ½ cup of cream

• Croutons and chives to serve

Method

Step 1: Melt butter in large pan over medium heat. Add onion and garlic. Cook, stirring until onion softens.

Step 2: Add potato and cauliflower and stir to coat. Add stock and bring to the boil. Reduce to medium and simmer covered for 20 minutes or until potato is tender. Remove from heat and allow to cool slightly.

Step 3: Use stick blender to blend until smooth.

Step 4: Stir through cream and cumin. Season and serve with croutons.

Potato and Leek Soup

By Tom Chalkley

Servings: 4- 6

Difficulty Level: 1 star

Taste Level: 100%

Ingredients

• 1 brown onion, diced

• 2 garlic gloves, crushed

• 1 kg of potatoes, peeled and cut into 2cm chunks

• 2 large leeks, sliced thinly

• 1.25 L of vegetable stock

• Bread

• ½ cup of cream (optional)

Method

Step 1: Cook onion in a large saucepan. Add garlic. Cook for 2-3 minutes .

Step 2: Add leek. Cook for another 2 minutes.

Step 3: Add potato and stock and bring to the boil.

Step 4: Turn heat to low, cover and simmer for 30 minutes.

Step 5: Blend in batches.

Step 6: Serve with toasted bread for a hearty dinner (put cream in soup if you like).

Bourkie’s Potato and Leek Soup

By Justin Bourke

Ingredients

• 2 leeks (cut up then wash)

• Garlic (1 clove)

• Brown onion (1 sliced)

• 1½ kg of potatoes (diced)

• 1½ litres of stock (vegetarian or chicken)

• Cream

• 1 tbsp butter

• Salt

• Pepper

• Optional: fresh rosemary, parsley

Method

Step 1: Place large pot on stove (high heat), add butter, garlic, leeks and onion and cook until all items are wilted.

Step 2: Add rosemary leaves (optional), potatoes and stock until potatoes are covered. If not enough stock add water.

Step 3: Add pinch of salt and pepper to your taste, stir through and place lid to cover pot. Cook until potato can be easily crushed with wooden spoon.

Step 4: Blend all ingredients.

Step 5: Add cream. For thin Soup more cream. For thick Soup minimal cream. Make sure all items are blended thoroughly.

Step 6: Serve with a little cream on top and add parsley for garnish.

Best served with some toasted sourdough bread.

Originally from “Nat’s What I Reckon SIN BIN SOUP” https://www.youtube.com/watch?v=wIwhdOx9BL0 (please note, this video contains explicit language).

Shane’s Delicious Potato and Leek Soup

By Shane Mackintosh

Ingredients

• 3 leeks

• 2 potatoes

• 300 ml vegetable stock

• Seasoning

• 3 tablespoons of good olive oil

Method

Step 1: Add three tablespoons of olive oil into a heavy pot. Turn heat on low and allow the oil to warm.

Step 2: After washing your leeks, finely slice the leeks and add to the pot. Gently stir on low heat for 7-10 minutes, or until the leeks turn soft and brown in colour.

Step 3: Peel and dice two potatoes into 3cm pieces. Add these to the pot and stir in with the leeks.

Steps 4: Add 300mls of good quality vegetable stock to the pot (preferably home-made). Turn the heat right down and allow the leek, potato and stock to simmer for 10-15 minutes.

Steps 5: Once fully cooked, blend the soup using a hand held blender to your desired thickness and texture. Add seasoning to personal taste.

Try adding a dollop of sour cream and a drizzle of good quality olive oil (truffle) to finish it off.

Enjoy!

Roasted Garlic Potato Soup

By Thomas Edwards

Ingredients

• 1 whole garlic bulb

• 1 ½ teaspoons plus 2 tablespoons butter, divided

• 2 pounds potatoes (about 6 medium), peeled and cubed

• 2 medium onions, quartered

• 2 tablespoons olive oil

• Dried Italian herb mix

• ½ teaspoon salt

• ¼ teaspoon pepper

• 4 cups vegetable broth, divided

• 4 ½ teaspoons all-purpose flour

• ½ cup milk

Method

Step 1: Remove papery outer skin from garlic (do not peel or separate cloves) and cut top off bulb. Melt 1½ teaspoons of butter and drizzle over garlic. Wrap in heavy-duty foil. Place in a 9 inch round baking pan and set aside.

Step 2: Place potatoes and onions in a single layer in an ungreased 15x10x1 inch baking pan. Drizzle with oil, sprinkle with salt and pepper. Toss to coat.

Step 3: Bake garlic, onion and potato mixture at 400°F for 35-40 minutes or until tender, stirring vegetables once. Cool slightly.

Step 4: In a large pot, melt remaining butter. Stir in flour until smooth.

Step 5: In the same large pot, combine 4 cups broth and the vegetable mixture; blend together with a hand blender until smooth enough, or to your liking. Season with salt, pepper and Italian herbs.

Step 6: Bring to a boil. Cook and stir for 2 minutes or until thickened.

Serve with a dollop of cream and season with salt and pepper

Roasted Leek, Potato and Bacon Soup with Caramelised Balsamic Prosciutto

By Chris and Chas Thompson

Prep Time: 1-2 hours

Serves: 4-6 people

Ingredients

• 4 leeks, white part only, washed and halved lengthways

• 1½ tbsp olive oil

• 200g smoked bacon, roughly chopped

• 800g floury potatoes, peeled and chopped into 5cm chunks

• 500ml chicken stock

• 1 cup white wine

• 300ml cream

Method

To serve

• 12 slices prosciutto

• 1 tbsp balsamic vinegar

• 1 tbsp brown sugar

• 2 spring onions, finely sliced

Step 1: Preheat the oven to 185°C. Place the leeks and olive oil in a roasting tray and toss to coat. Roast the leeks until they are soft and lightly charred at the edges (about 30-45 minutes).

Step 2: While the leeks are roasting, fry off the bacon in a small frying pan until crisp. Set aside to cool.

Step 3: Allow the roasted leek halves to cool before adding to a saucepan with the potatoes, bacon and chicken stock. Season to taste, bring to a simmer, cover and cook until potato breaks down and soup thickens (about 20 to 25 minutes).

Step 4: While the soup is simmering, add the balsamic vinegar and brown sugar to a small bowl and stir until sugar dissolves. Place the prosciutto slices on a baking tray lined with baking paper and drizzle over the balsamic mixture. Roast in the oven for 10 minutes or until crisp, and the balsamic mixture has caramelised.

Step 5: Once the soup has thickened, add the white wine and cook for another 5 minutes. Turn off the heat and stir through the cream.

Step 6: Blend the soup using a hand-held blender (or in a food processor in batches) until mostly smooth – some texture of the bacon should remain. Season generously to taste.

Step 7: Pour soup into bowls and top each with a few slices of crisp prosciutto and a pinch of sliced spring onion to serve.

Sweet Potato and Lentil Soup

By Mel Livera

Ingredients

• 750 g sweet potatoes

• 2 red onions

• ½ tablespoon cumin seeds

• 1 teaspoon ground coriander

• Olive oil

• 4 cloves of garlic

• 1 fresh red chilli

• ½ a bunch of fresh coriander

• 125 g red lentils

• 1 litre vegetable stock

• 1 x 400g tin of light coconut milk

• 1 lemon

Method

Step 1: Preheat the oven to 180ºC/350ºF

Step 2: Peel and cut the sweet potatoes into 2cm chunks, then peel and cut the onions into 2cm thick wedges.

Step 3: Place in a roasting tray in an even layer and sprinkle over the cumin seeds, ground coriander and a pinch of sea salt and black pepper. Drizzle with oil, then toss to coat. Put in the oven for 40 to 45 minutes, or until cooked and golden.

Step 4: Peel and finely slice the garlic, then finely slice the chilli. Chop the coriander leaves and set aside, then finely slice the stalks.

Step 5: Place a large saucepan over a medium-low heat and pour in oil. Sauté the garlic, chilli and coriander stalks for a minute, until lightly golden.

Step 6: Add the red lentils to the pan. Stir to coat, then pour in the hot stock and coconut milk.

Step 7: Turn up the heat, gently bring it to the boil, and then let it come to a simmer. Cook the lentils for 20 minutes, or until they are completely broken down.

Step 8: When the veggies are ready, remove from the oven and carefully spoon into the pan. Add most of the coriander leaves, then blend the soup with a stick blender until it’s creamy but still has a little texture.

Step 9: Squeeze in some lemon juice to taste and adjust the seasoning if need be.

Step 10: Serve the hot soup topped with the remaining coriander leaves and toasted coconut shavings, if you wish.

Spiced Coconut and Sweet Potato Soup

By Angela Runci

Ingredients

• 250g sweet potato, cut in 2cm cubes or you could use pumpkin

• 2 tsp macadamia nut oil

• 1 red onion, finely chopped

• 2 cloves garlic, crushed

• 3 tsp curry powder - I used Keen’s

• 250g organic cherry tomatoes, cut in quarters or 1 tin organic diced tomatoes

• Handful of okra, washed and diced

Method

• 400ml coconut milk

• 1½ cups vegetable stock

• ½ cup dried puy lentils, washed or 1 cup tinned lentils

• 100g baby spinach leaves, roughly chopped

• Juice of half a lemon

• ¼ bunch coriander

• Pinch of Cayenne pepper (optional to taste)

Step 1: Preheat oven to 200°C and line a baking tray with baking paper.

Step 2: Toss sweet potato or pumpkin in 1 tsp of macadamia nut oil, season with salt and pepper and bake for 25 minutes.

Step 3: Meanwhile, heat remaining oil in a large saucepan and cook onion for a few minutes until soft.

Step 4: Add garlic, curry powder, cayenne pepper (optional) and tomatoes and cook for a few minutes.

Step 5: Add coconut milk, stock, okra and lentils and bring to a gentle simmer and cook for 25 minutes or until lentils are cooked. Adjust seasoning.

Step 6: Stir through spinach and lemon juice and serve topped with sweet potato or pumpkin and coriander leaves.

Pumpkin Soup

By Marta Webster

This recipe is simple AND delicious!

Ingredients

• 500g pumpkin, skinned and cubed pretty small

• 1 onion

• 1 tbsp butter

• 250 ml chicken stock

• 250 ml milk

• ½ tsp salt

• ½ tsp pepper

• ½ tsp ground ginger (or less)

• ½ tsp brown (or white) sugar

• ½ tsp mixed spice

Method

Step 1: Place butter and onion in large microwavable casserole dish, cover and microwave on high for 3-4 mins.

Step 2: Add chicken stock and microwave for a further 10 minutes, or until pumpkin is soft.

Step 3: Add the milk and spices, blend with stick blender or food processor.

That’s it, unless you want to jazz it up with a little cream or fried bacon or parsley.

I always make double, or just use however much pumpkin you have and alter recipe accordingly.

Enjoy!

Pumpkin Soup

By Tom Chalkley

Servings: 4 - 6

Difficulty Level: 2 stars

Taste Level: 100%

Ingredients

• 1 onion, diced

• 1 garlic clove, crushed

• ½ teaspoon ground coriander

• 1 teaspoon ground cumin

• ½ teaspoon nutmeg

• 1kg pumpkin, peeled and diced (butternut pumpkin my preference)

• 2 large potatoes, peeled and diced

• 1 litre vegetable stock

• 2 teaspoons salt and pepper

• ½ cup of cream (optional)

• Bread toasted (3 pieces per person)

Method

Step 1: Cook onion in a large saucepan. Add garlic and spices. Cook for 2-3 minutes.

Step 2: Add pumpkin, potato and vegetable stock and bring to the boil.

Step 3: Turn heat to low, cover and simmer for 30 minutes.

Step 4: Blend in batches.

Step 5: Serve with toasted bread for a hearty dinner (put cream in soup if you like).

Pumpkin Massaman Soup

By David Alexander

Ingredients

• 1 kg butternut pumpkin

• ½ cup Massaman curry paste

• 2 medium washed spuds

• 270ml can coconut cream

• 2 tablespoons olive oil

• 1 litre chicken stock

• 2 onions, finely chopped

• 2 tablespoons grated fresh ginger

• 3 cloves garlic, crushed

• Fresh coriander leaves to garnish

• 1 tbsp fish sauce

• Toasted roti (or crusty roll) to serve

Method

Step 1: Peel and seed pumpkin. Cut into pieces. Peel spuds.

Step 2: Heat oil in pot over medium heat. Add onion, garlic and ginger. Cook, stir until soft. Stir in Massaman curry paste.

Step 3: Add pumpkin, potatoes and stock. Bring to boil and gently simmer, covered for about 25 minutes (or until pumpkin and spuds are tender). Remove from heat. Cool slightly.

Step 4: Blend soup in batches until smooth.

Step 5: Add coconut cream and fish sauce, Stir and allow to simmer for 10 minutes.

Step 6: When hot, serve with cracked pepper. Garnish with coriander (if you are that way inclined).

Step 7: Serve with warm roti, crusty roll or a cold beer (recommend a Kaiju Aftermath Double IPA- if you can handle 9.1% )

Enjoy!

Moroccan Pumpkin Soup

By Ken Stokes

Ingredients

• 1 tbsp olive oil

• 1kg pumpkin, peeled and chopped

• 2 onions, chopped

• 1 leek

• 2-3 garlic cloves, crushed

• 1 tsp ginger

• 2 tsp cinnamon

• 1 tsp smoked paprika

• ½ tsp harissa

• ½ preserved lemon

• 1-1½ litres stock

• 1 small tin tomatoes

• 1 tin chickpeas

• Pancetta (optional)

Method

Step 1: Sauté onions, leek and garlic in olive oil until soft.

Step 2: Add ginger, cinnamon, paprika, harissa, lemon and pancetta and cook on low heat for 1 minute.

Step 3: Add pumpkin, tomatoes, chickpeas and stock and simmer gently until vegetables are soft.

Step 4: Cool and then puree.

Step 5: Garnish with coriander or mint.

Enjoy!

Spicy Pumpkin Soup

By Kim Nguyen

Version 1 - Basic

Ingredients

• 1 kg pumpkin, peeled and cut

• 2 tbsp red curry paste

• 1 can of coconut cream

• 2 cups of water

Method

Step 1: Boil pumpkin with water.

Step 2: Add curry and coconut cream.

Step 3: Blend until smooth and season with salt and pepper to taste.

Version 2

Ingredients

• 1-2 onions, chopped

• 2 cloves garlic, minced

• 1 kg pumpkin, peeled and cut

• 2 tbsp red curry paste

• 2 cups of stock

Optional: Coriander to garnish

Method

Step 1: Sauté onions and garlic.

Step 2: Add pumpkin and curry paste fry for a few minutes.

Step 3: Add stock.

Step 4: Blend until smooth and season with salt and pepper to taste and top with coriander.

Spicy Pumpkin Soup

By Peter Houlihan

Ingredients

• 1 butternut squash/pumpkin

• 2 carrots

• Half a small sweet potato

• 3 white potatoes

• 1 red onion

• 400ml coconut milk

• 1 cup vegetable stock

• Half a jar Thai red curry paste

Method

Step 1: Cut up all the vegetable into small cubes, toss in olive oil, season with salt and pepper, put in a pan and cover with foil. Cook for 40 minutes.

Step 2: Sauté red onion in large pot.

Step 3: Add roasted veggies, curry paste and stock, stir, cook for half an hour until vegetables very soft.

Step 4: Add in coconut milk.

Step 5: Blend with stick blender (or put in blender) until smooth. Season with salt and pepper.

Tom’s Spicy Pumpkin Soup

By Tom Ryan

Ingredients

• 1.5 kg Pumpkin

• 1 white onion

• 2 garlic cloves

• Vegetable stock (2 cubes)

• 1 cup of water

• ½ cup of cream

• 1 teaspoon of turmeric

• 1 teaspoon of coriander

• ½ teaspoon of cayenne pepper

• Parsley

Method

Step 1: Cut pumpkin skin off and remove seeds.

Step 2: Place pumpkin, onion, garlic and water in pot.

Step 3: Bring to boil and add turmeric, coriander and pepper.

Step 4: Simmer for 10 minutes.

Step 5: Turn off heat and let cool for 5 minutes.

Step 6: Use blender to puree.

Step 7: Add cream and stir well.

Serve by trailing a dollop of cream and garnish with parsley.

Scottish Broth

By Lucy Russell

This recipe can be vegan.

Ingredients

• 5 pints of good stock

• 200g mixed pulses (barley, lentils, split peas, aduki beans) or you can use soup mix

• 60g red lentils

• 40g mixed dried beans (optional)

• 4 carrots (thinly sliced)

• 1 leek (chopped)

• 2 large onions (chopped)

• 1tsp tomato paste

• Sprinkling of mixed herbs

• Seasoning

• Parsley

Method

Step 1: Make 5 pints of good stock either by boiling chicken bones for 1 hr then strain and add 2 stock cubes. But if you don’t have that you could use the water drained from cooking green veg such as sprouts, cabbage, broccoli etc, in this case you may need to add 3 stock cubes. Or you can use some cartons of chicken stock.

Step 2: Soak the mixed pulses, lentils and beans for about an hour.

Step 3: Drain pulses and add to stock.

Step 4: Add the carrots, leek and onions.

Step 5: Add the tomato paste and mixed herbs.

Step 6: Season and simmer for 2 to 2.5 hours.

Step 7: Add parsley for last ½ hour.

Step 8: Check seasoning then serve.

Note: The soup is usually better the following day rather than when just made.

Sopa da Marisco Andalucian Seafood Soup

By Melvyn Hall

The Vegetable Stock

You will need: Top of the celery bunch, green parts of leeks, spring onions, carrot peelings, garlic, onion, glass of wine.

Use all the stuff which normally gets thrown, hopefully in the compost.

I use the tops of the celery, carrot peelings, green parts of leeks and spring onions, offcuts of the capsicum, outer layers of onion and 3-5 cloves of garlic (crushed). Boil up in a stockpot for at least a couple of hours. I sometimes slow cook overnight.

The Seafood Stock

You will need: Heads and shells from the banana prawns and a glass of wine. Drain off as much vegetable stock as you need, dump the shells and heads in there, boil vigorously for half an hour, skimming off any foam that forms. Reduce heat, add herbs (I add rosemary and thyme).

The Roux

You will need: A generous knob of butter, cornflour (2 tbsp), ½ onion and 2 garlic cloves finely chopped, 1 tsp mustard seeds, 1 tsp cumin, curry powder and turmeric, I like a load of turmeric but up to you and a glass of wine...

Melt the butter and stir in the cornflour through a mesh, stir in with a wooden spoon until you have a smooth roux. Allow to bubble but not brown. Add garlic, onion finely diced, mustard seed, cumin, curry powder and turmeric and stir in. Stir in a dollop of tomato paste, and I use a tsp of hot Ajvar, your choice.

The Mussels

Clean and debeard the mussels and place in a pan with 1 glass of wine (yep, I love to cook with wine, and sometimes it goes into the food) the other half of the onion, roughly chopped, and a clove of garlic. Boil until the mussels open, then chuck the whole thing in with the stock and continue to simmer.

For the rest of the seafood use prawns and marinara mix. Add to the stock and stir in the roux little by little, the soup will thicken nicely.

Allow to simmer until the seafood is just cooked, probably 10-12 minutes, then serve with crusty bread and a glass of wine.

Soupe a L’oignon (Onion Soup)

By Catherine Ryan

Ingredients

• 12 large onions

• 60g plain flour

• 100ml white wine

• 4 litres of stock (veal, chicken or vegetable)

• Seasoning

• White bread

• Garlic

• Emmental/Swiss cheese

Method

Step 1: Fry julienned onions in butter until they turn brown. Add flour, stir. Add white wine and then add stock gradually as it absorbs into the flour. Bring to the boil. Season with salt and pepper.

Step 2: Cook until the onion is soft.

Step 3: Slice the bread and grill. Rub raw cloves of garlic onto the toasted bread.

Step 4: Spoon the soup into individual bowls. Float the toasted bread on top of each bowl. Cover each bowl with grated cheese and place under the grill until the cheese is melted.

Step 5: Serve immediately with crusty bread.

Spicy Tomato Soup

By Warren Walker

A great soup to have before a beer, after a beer or even with a beer.

Ingredients

• 100ml olive oil

• 1 kg plum tomatoes, halved

• 2 onions thinly sliced into rings

• 2 cloves of garlic, halved

• 50g chopped fresh thyme

• 50g chopped basil

• 30g castor sugar

• Salt and freshly ground black pepper

• 3 x 410g cans tomato soup

• Juice and rind of one orange

• 250 ml fresh cream or milk (optional)

Method

To Make the Soup

Garnish

• 30 ml olive oil

• 250g baby cherry tomatoes on the vine

• Small fresh basil leaves

Step 1: Preheat the oven to 220°C. Pour the olive oil into a roasting pan and heat in the oven until almost smoking.

Step 2: Carefully tip in the plum tomatoes, onion rings and garlic and toss to coat in the oil.

Step 3: Scatter over the thyme and basil and sprinkle with sugar. Season with the salt and pepper.

Step 4: Roast in the oven for 40-45 minutes stirring once or twice until caramelized.

Step 5: Tip the roasted tomatoes and flavourings into a heavy based saucepan and add the soup, orange juice and rind. Bring to the boil and cook for 5 minutes.

Step 6: Place the mixture into a food processor fitted with a metal blade and process until smooth and creamy in texture.

Step 7: Taste and adjust the seasoning. If using, stir in the cream or milk and re-heat.

To Make the Garnish

Step 1: Heat the olive oil in a heavy based frying pan. Snip the vine tomatoes into four clusters and fry them on the vine for about 1 minute.

Step 2: Pour the soup into a warmed bowl and top with vine roasted vine tomatoes.

Step 3: Drizzle the pan juices around the tomatoes and scatter with basil leaves.

My Tip: The clever cook can cut a couple of corners and omit the plum tomatoes and the onions. This will result in a smoother textured soup.

Thai Red Curry Soup

By Muriel West

Ingredients

• 1 roast chicken

• 1 butternut pumpkin (1 kg)

• 1 bunch fresh coriander

• 100g Thai red curry paste

• 1 x 400ml tin of light coconut milk

Method

Step 1: Cut pumpkin into 3cm chunks add to a pan with curry paste, coconut milk and half of the coriander stalks (chopped), add 1 litre of water.

Step 2: Cover with a lid and simmer on a medium heat until pumpkin is soft. For a thicker soup crush some of the pumpkin.

Step 3: Strip chicken from the bones and add to the soup, simmer for 15 minutes until heated through. Add salt and pepper to taste.

Step 3: Sprinkle with the remaining chopped or whole coriander.

Tuscan Bean Soup

By Ashleigh Hoogendoorn

Thermomix Recipe. Serves 6.

Ingredients

• 70g parmesan cheese, crust removed and cut into cubes (3 cm), plus extra shaved for garnishing

• 2 sprigs fresh rosemary (approx. 10cm long), leaves only

• ½ brown onion (approx. 75g)

• 2 garlic cloves

• 20 g olive oil

• 150 g pancetta, diced

• 2 celery stalks, diced

• 1 carrot, diced

• 100g zucchini, diced

• 400g canned chopped tomatoes

• 400g canned chickpeas, rinsed and drained (weight is pre-draining)

• 400g canned kidney beans, rinsed and drained (weight is pre-draining)

• 400g canned cannellini beans, rinsed and drained (weight is pre-draining)

• 400g water

• 1 tbsp vegetable stock paste

• 1 tsp dried chilli flakes

• 6 slices crusty bread, to serve

Method

Step 1: Place parmesan into mixing bowl and grate (10 sec/speed 9). Transfer into a bowl and set aside.

Step 2: Place rosemary and thyme into mixing bowl and chop (20 sec/speed 8). Repeat chopping (20 sec/speed 8) or until a fine consistency is achieved. Transfer into a bowl and set aside. Clean and dry mixing bowl.

Step 3: Place onion and garlic into mixing bowl and chop (3 sec/speed 7). Scrape down sides of mixing bowl with spatula.

Step 4: Add oil and pancetta and sauté (10 min/Varoma/speed 1), placing simmering basket instead of measuring cup into mixing bowl lid.

Step 5: Add celery, carrot, zucchini, tomatoes, chickpeas, kidney beans, cannellini beans, water, stock paste, chilli flakes and reserved chopped herbs and cook (20 min/100°C/ /speed 1).

Step 6: Transfer into a thermal serving bowl or other large bowl and stir through reserved parmesan. Garnish with extra shaved parmesan to taste and serve with crusty bread.

Easy Vegetable Soup

By Penny Karahalios

Ingredients

• A drizzle of olive oil

• 1 large onion, diced

• 2 carrots, diced

• 2 garlic cloves, sliced

• Thyme – a few sprigs

• 1 tbsp cumin seeds

• 1 tbsp fennel seeds

• 2 sweet potatoes, chopped

• ½ butternut squash, chopped

• Sea salt

• Pepper

• 1½ litres vegetable stock

• 1 bunch spinach

Method

Step 1: Heat olive oil in a large saucepan and add onion, carrots and garlic. Stir and add the leaves of the thyme sprigs, cumin seeds and fennel seeds. Leave to sweat for about 10 minutes until it is soft, sweet and the onions are translucent in colour.

Step 2: Add potatoes and squash to the pan, give it a good stir and add a good pinch of sea salt and pepper. Mix well and add the vegetable stock, make sure it covers the ingredients. Leave to simmer on medium heat until for 20 to 30 minutes until all the vegetables are cooked through.

Step 3: Add spinach and stir through. Leave to cook for 5 to 10 minutes. Serve.

Note: Spinach could be replaced with broccoli, peas, broad beans or asparagus

Zucchini Soup

By Angela Carlino

Ingredients

• 4 large zucchini, coarsely chopped

• 3-4 celery stalks, coarsely chopped

• 1 onion medium, chopped

• 1 tbsp olive oil

• 4-6 cups of chicken/vegetable stock

• Salt and pepper to taste

• 1 tsp curry powder, optional

• 1/3 cup approx. cream thickened, optional

• Mint for garnish, optional

Method

Step 1: Fry onion in oil until soft.

Step 2: Add celery, cook for a few minutes before adding zucchini, stock and curry powder.

Step 3: Bring to the boil, and then simmer until zucchini softens.

Step 4: Using a blender, blend until smooth or desired consistency, add cream, garnish. Serve.

Enjoy!

Tips: Can be served hot or cold.  I do not actually follow a recipe, so measure with love!