Soup

Lamb and vegetable soup

Serves 4

image

Ingredients

1 kg soup starter park (vegetables: onion, carrot, potato, turnip, parsnip swede, celery)

2 tbsp olive oil

1 L vegetable stock

400 g left over roast lamb

 

Method

Peel vegetables and dice into approximately 1 cm cubes

Add oil to a large pot

Gently fry onion first, then add rest of vegetables and fry gently until coated with oil and softened

Boil kettle and make up stock (eg 2 tsp stock powder to 1 L boiling water)

Add stock to pot

Slice cooked roast into small thin pieces, add to soup

Simmer until vegetables are tender

 

Suggestions

Barley or a small pasta eg risoni may be added to make the soup more filling

 

 

 

 

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Pumpkin soup

Serves 4

Pumpkin soup IMG_2831

Ingredients

2 tbsps of olive oil

1/2 brown onion

1 tbsp red curry paste

1.8 kg pumpkin

4 cups of vegetable stock (made with powder or cubes)

 

Method

Add olive oil to a large pot, heat pot to medium heat

Cook onion until softened (about 3 minutes)

Add red curry paste and cook for 1 minute

Add pumpkin and stir to coat with red curry paste.

Add stock.  Bring to the boil.

Reduce heat to low. Simmer soup for 15 minutes or until pumpkin is very soft.

Turn off heat. Allow soup to cool for 5 minutes.

Blend soup with a stick blender until it is smooth.

 

 

Sweet potato and carrot soup

Serves 4

Sweet Potato Carrot Soup IMG_2829

Ingredients

2 tbsps of olive oil

1/2 brown onion

1 kg sweet potato

2 large carrots

5 cups of vegetable stock (made with powder or cubes)

10-15 large basil leaves

 

Method

Add olive oil to a large pot, heat pot to medium heat

Cook onion until softened (about 3 minutes)

Add sweet potato, carrot and stock. Bring to the boil.

Reduce heat to low. Simmer soup for 25 minutes or until vegetables are very soft.

Turn off heat. Allow soup to cool for 5 minutes.

Cut basil into thin strips; add to soup.

Blend soup with a stick blender until it is smooth.

 

 

Chicken, pasta and vegetable soup

Serves 4

IMG_2864

Ingredients

2 tbsps butter

400 g chicken tenderloins  (or the meat from ½ a cooked barbeque chicken added at the cooked chicken stage)

3 medium carrots

3 medium sticks celery

1 heaped tbsp arrowroot

1.2 L chicken stock (4 stock cubes + 1.2 L boiling water)

2 tbsp fresh parsley

1 cup small pasta (eg risoni)

 

Method

Add olive oil to a flat non-stick pan, coat surface, heat pan to medium heat

Boil kettle

Slice chicken finely and cook gently until just done

Put butter in a large pot (2 L or larger) and melt gently at low heat

Peel carrot, quarter lengthways and slice finely, put in large pot

Half celery lengthways and slice finely, put in large pot

Cook carrot and celery until they start to soften

Dissolve stock cubes in a small container of boiling water

Stir in arrowroot in large pot and cook for 2 mins

Put water for pasta in a medium pot and bring to the boil

Add dissolved chicken stock cubes and 1.2 L water to large pot and stir, bring to boil

Reduce heat and simmer/ gently boil for 10-15 mins (until vegetables are tender)

Add cooked chicken to large pot

Add pasta to medium pot and cook according to packet directions

Chop up parsley finely

Toast Turkish pide and cut into strips

Drain pasta in a colander, add to large pot and stir

Add parsley to large pot and stir