Categories
Soup Vegetables and Salads

Apple Squash Soup

Apple Squash Soup
Ingredients
  • 1 Tbsp. olive oil
  • ½ small onion
  • 2 cloves garlic
  • ½ inch piece of ginger
  • 2 cloves garlic
  • ½ tsp. cumin
  • ½ tsp. coriander
  • ½ tsp. dry mustard
  • ¼ tsp. cinnamon
  • 1 tsp. salt
  • 6 medium button squash
  • 1 medium steamed potato
  • 1 large apple
  • 4 cups leftover water from steaming vegetables or plain water
  • 1 Tbsp. lemon juice
Instructions
  1. Chop onion and garlic. Combine oil, cumin, coriander, mustard, cinnamon, salt, and cayenne in soup pot. Sauté onion and garlic until soft, stirring often. Peel ginger. Place in blender with 1 Tbsp. water and blend. Add blended ginger to soup. Cut button squash into 1" pieces. Quarter potato and apple, removing core and seeds from the apple. Chop squash in food processor or blender. Add potato and apple to blender. Use small amounts of liquid to keep blade moving. Add remaining liquid, a little at a time, working the machine until a soup-like consistency is achieved. Transfer soup to pot. Warm to just simmering. Stir occasionally. Add lemon juice. Adjust seasoning to taste by using salt and cayenne. Garnish with chopped coriander.
  2. Total time: 40 min

 

Categories
Soup

Vegetable And Barley Soup

Vegetable And Barley Soup
Ingredients
  • 6 cups of Water
  • 2 cups grated Parsnip
  • 1 cup Barley
  • 1 cup Green Beans chopped
  • 2 cups chopped Carrot
  • 1 can Tomatoes
  • 1 cup chopped Onion
  • 2 tblspns Tomato Paste
  • 2 cloves of Garlic crushed
  • 2 tblspns Wine Vinegar or Dry Sherry
  • ½ cup grated Swede
  • ½ teaspoon dried Marjoram
Instructions
  1. Cook barley in water until soft. Blend half barley with a little of the liquid until smooth. Return to soup pot. Add carrots, onions, garlic, swede, parsnip and beans. Cook until tender. Add tomatoes, tomato paste, vinegar or sherry and marjoram. Add additional water if necessary and simmer for a further 40 minutes.

 

Categories
Soup

Tomato Soup with Bacon

Tomato Soup with Bacon
Ingredients
  • 4 rashers bacon or ½ cup of bacon pieces
  • ½ cup sliced celery
  • 1 medium onion, chopped
  • 6 medium tomatoes, peeled and chopped
  • 1 teaspoon salt
  • good pinch pepper
  • 1 teaspoon curry powder
  • 1 tablespoon cornflour
  • 2 cups water
  • 1 stock cube
Instructions
  1. Fry the bacon until crisp and remove from the saucepan. Add celery and onion to the
  2. saucepan and fry in the bacon drippings until tender. Add the tomatoes, salt, pepper
  3. and curry powder. Blend the cornflour with a little of the water; add to the soup with the remaining water and stock cube stir until boiling. Cover and simmer for 30 minutes. Crumble the bacon and add to the soup. Makes about 3½ cups.

 

Categories
Pasta Soup

Tomato Pasta and Basil Soup

Tomato Pasta and Basil Soup
Serves: 4
Ingredients
  • 1 cup small Pasta Shapes (such as shells or risoni)
  • 1 this Olive Oil
  • 2 Garlic Cloves, crushed
  • 1 brown Onion, finely chopped
  • 1 tsp ground Cinnamon
  • 3 x 425g cans diced Tomatoes
  • 2 cups Vegetable Stock
  • ½ cup small Basil Leaves
Instructions
  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, until just tender. Drain.
  2. Meanwhile, combine oil, onion and garlic in an 8-cup capacity heatproof microwave-safe bowl. Cook uncovered on HIGH power for 2 minutes or until soft. Stir in cinnamon. Cook for 30 seconds on HIGH power.
  3. Add tomatoes and stock. Cook uncovered, on HIGH power for 4 to 6 minute, stirring after 3 minutes, or until soup comes to the boil. Cook for 15 minutes on MEDIUM power or until thickened slightly.
  4. Stir pasta and basil into soup. Season with salt and pepper. Ladle into bowls.

 

Categories
Soup

Spicy Pumpkin Soup

Spicy Pumpkin Soup
Author:
Ingredients
  • 800g pumpkin
  • 2 carrots
  • 1 tsp salt
  • 3 cloves of garlic
  • 2 chilies
  • 1 onion
  • 1 tbsp oil
  • 2 tomatoes
  • 3 tbsp fresh coriander
  • 2 tsp chicken stock powder
  • 1 cup coconut milk
  • 2 tbsp fresh parsley
  • salt and pepper to taste
Instructions
  1. Peel and chop the pumpkin and carrots and boil in salted water until cooked. Drain, reserving 2 cups of the water.
  2. Lightly fry the chopped onion, garlic and chili in oil until the onion clears. Add the roughly chopped tomatoes and and stock powder mixed with the liquid from the veges. Simmer until the tomato softens. Add to a saucepan with the veges, coconut milk, chopped herbs and seasoning. Use a stick blender to blend the soup or food processor. I like to leave it a bit chunky. Reheat in the pan to serve.

 

Categories
Soup

Simple Vegetable Soup

Simple Vegetable Soup
Ingredients
  • 1 medium carrot
  • 5 cups water
  • 1 stick celery
  • 1 teaspoon salt
  • 1 small turnip, potato and onion
  • pinch mixed herbs
  • 60g butter
  • 1 tablespoon chopped parsley
Instructions
  1. Prepare vegetables and dice. Fry lightly in butter and when just beginning to brown, add water, salt and herbs. Simmer gently until vegetables are soft. Adjust the seasoning to taste. Just before serving, sprinkle in the chopped parsley. Makes about 5 cups.

 

Categories
Soup

Pumpkin Soup With Basil

Pumpkin Soup With Basil
Ingredients
  • 500 gm Pumpkin
  • 250 gm ripe Tomatoes
  • 250 gm Carrots
  • black Pepper
  • 6 cups Chicken Stock
  • 3 tblspns non fat Yoghurt
  • 1 Onion
  • 2 tblspns chopped Basil
Instructions
  1. Peel pumpkin and cut into cubes. Cut carrots into slices.
  2. Put pumpkin and carrots in saucepan with stock and bring to boil Simmer covered for 20 minutes or until soft.
  3. Peel onion and chop finely. Skin and seed tomatoes, chop and add to onion. Add 2 tblspns of stock from carrots and pumpkin and bring to boil. Turn heat down and cook gently for approx.
  4. minutes until tomato is quite mushy.
  5. Put carrots, pumpkin and stock through blender. Return this to clean pan and stir through tomato and onion and juices. Add pepper to taste, yoghurt if desired and basil.
  6. Stand covered for 5 minutes before serving.

 

Categories
Soup

Potato and Leek Soup

Potato and Leek Soup
Ingredients
  • 2 large Leeks
  • freshly ground Black Pepper
  • 4 large Potatoes
  • mixed Herbs
  • 1 pint of Chicken Stock
  • clove of Garlic
  • 1 pint of Milk
  • ½ pint sour Cream
Instructions
  1. Finely slice leeks and dice potato. Add to pan along with chicken stock, herbs, garlic and pepper. Cook until potatoes soft. Cool and then put through blender until smooth.
  2. Return to pan, add milk and cream. Simmer until heated through. Do not boil. Season to taste.
  3. Serve and dress with grated cheese and parsley.

 

Categories
Pork Soup

Pea and Ham Soup

Pea and Ham Soup
Ingredients
  • 1 cup of split peas
  • 2 litres water
  • 1 large onion
  • 4 sticks of celery
  • 2 carrots
  • 2 cloves
  • sal and pepper
  • 5 bacon bones or 1 ham hock
Instructions
  1. Soak the peas overnight in water. Chop the onions, celery and carrots. Put everything into a saucepan and bring to the boil. Simmer covered for 2 to 3 hours or until meat and veges are all soft.
  2. Remmove the bones and puree it all in a blender or push through a sieve.
  3. Pour the soup back into the rinsed saucepan.
  4. If you have used a ham hock then take the meat off the bones, chop it up and add to the soup.
  5. Add salt and pepper to taste and reheat the soup gently.

 

Categories
Soup

Minestrone Soup

Minestrone Soup
Ingredients
  • 3 cups mixed Vegetables (Carrot, Celery, Onion, Turnip)
  • ⅔ cup Macaroni
  • ¼ cup Rice
  • 2 ozs. Butter
  • 4 Tomatoes
  • ¾ cup Haricot Beans, cooked
  • Salt
  • 2 pints Stock
  • 2 tsps Parsley, chopped
  • 2 cups Cabbage, finely shredded
Instructions
  1. Neatly dice all vegetable, skin and slice tomatoes. Melt butter in large saucepan, add prepared vegetables and steam until tender. Add stock and heat. Add macaroni and cook ½ hour. Add rice and shredded cabbage and cook 15 minutes.
  2. Season, Add beans and parsley. Serve hot with parmesan cheese.