American Seafood Chowder

Serves 4.
Prep time : 15 mins
Cook time : 30 mins

Ingredients:

• 150g Streaky Bacon, chopped into small 1/2cm strips
• 1 Desiree Potato, peeled and cubed
• 1 Red Capsicum, deseeded and cut into very small squares
• 1/2 Cup Flat-Leaf Parsley, stems removed and roughly chopped + extra for garnish
• 1/4 tsp Cayenne Pepper
• 1 Cup of Sweet Corn Kernels
• 1 Brown Onion, diced finely
• 3 Cloves Garlic, crushed and minced
• 1/3 Cup Dry White Wine
• 1/2 Cup Milk or Cream (optional)
• 2 Cups Fish Stock
• 3 Sprigs of Fresh Thyme
• 400g Fresh Clams
• Ground Pepper

Instructions:

• In a large soup pot, over medium-high heat, cook the bacon bits until crisp.
• Remove the bacon and set aside on a plate lined with paper towel.
• Pour out all the bacon drippings apart from about 1 tablespoon.
• Ensure the pot is hot again and then cook the onion for 10 mins.
• Then toss in the garlic, cayenne pepper, thyme sprigs and potatoes. Cook for about 5 more mins.
• Add the wine and cook until the liquid has reduced by about 25%.
• Add the fish stock and, if using, milk or cream.
• Bring to a boil then reduce to a low simmer. Cook, partially covered, for 10 mins to soften the potatoes.
• Increase the heat to medium, add the corn and red peppers, then the clams.
• Continue to cook, uncovered, for another 5-10 mins until the clams open up.
• Turn off heat and toss in chopped parsley.
• Serve warm, topped with parsley leaves, a grind of black pepper and bacon bits.

Broccoli Soup

Warm food to appease the soul

Ingredients:

• 2 tablespoons of butter
• 1 onion (chopped)
• 2 tablespoons of flour
• 1/4 teaspoon of pepper
• pinch of salt
• 1/4 teaspoon of tabasco
• 2 tablespoon of dill, parsley or chives
• 1 1/2 cup of chicken stock -- ?? That's a lot, Mom... are you sure??
• 1 package (300 g) of frozen and chopped broccoli OR 3 cups of chopped broccoli
• 1 1/2 cup of milk
• 1 1/2 cup of grated cheddar (175 g or 6 oz.)

Instructions:

• Melt butter in a large sauce pan, cook onions until tender, but not browned
• Stir in flour and cook for 3 minutes
• Whisk in stock and broccoli. Bring to a boil
• Reduce heat and let simmer for 15-20 minutes
• Puree mixture in a blender, return to medium heat
• Add pepper, salt, milk, cheese, and tabasco
• Let simmer at low-medium heat
• Serve with a dash of grated cheese and parsley to garnish

Brussel Sprouts, Chestnut & Bacon Soup

Serves 4.

Ingredients:

• 150g Fennel Stalks & Bulb, roughly chopped
• 2 Brown Onions, diced
• 2 tbsp Garlic Cloves, chopped
• 30g Olive Oil
• Black Pepper, freshly ground
• 1L Chicken Stock
• 500ml Water
• 1 Broccoli (350g approx), roughly chopped
• 700g Brussel Sprouts, roughly chopped, reserving a few leaves as garnish
• 100g Bacon Strips, chopped into 1cm strips
• 160-200g Ready-to-use Chestnuts, pre-peeled and crumbled
• 40g Parsley, including stalks, chopped

Instructions:

• In a large soup pot, saute the fennel and onion with the olive oil until soft. Add the garlic and cook for a few mins more.
• Add the stock, broccoli and brussel sprouts.
• Simmer, covered, for 30 mins to soften the veggies.
• While the soup is cooking, pan fry the bacon for just 5 mins at this point.
• Add the crumbled chestnuts to the bacon fat until they are well coated.
• Continue to cook the bacon until it is crisp and the chestnuts are golden brown.
• Reserve half of the bacon mixture and put the other half in the soup.
• Then add the chopped parsley to the soup and cook, stirring, for another 5 mins.
• With a stick blender, blitz the soup mixture until it reaches a smooth but still chunky texture.
• Taste and adjust for seasoning (remember the bacon garnish will add more salt to it).
• Blanch the reserved brussel sprout leaves by pouring just boiled water over them in a sieve then refreshing them immediately with cold water. Set aside to drain.
• Serve the soup in deep bowls, garnished with blanched brussel sprout leaves, the reserved bacon & chestnut, and a drizzle of olive oil.

Source : https://www.theguardian.com/food/2020/apr/23/easy-autumn-recipe-brussels-sprout-chestnut-and-bacon-soup

Potato Leek Chowder

Just like Mom used to make

Ingredients:

• 4 large leeks (white and green parts)
• 6 potatoes (diced and peeled)
• 4 tablespoon butter
• 1 cup of gratted cheddar
• 4 cups of chicken stock -- ?? Diluted ??
• Pepper / salt
• 2 cups of milk
• 4 tablespoon parsley

Instructions:

• Wash leeks and slice to 1/2 inch
• Saute potatoes and leeks in butter in a deep cooking pan(DO NOT brown)
• Add broth, pepper, and salt
• Bring to a boil, reduce heat, cover pan
• Simmer for 20-30 minutes
• Add milk, gradually heat chowder (not boil)
• Serve with a dash of grated cheese and parsley to garnish

Chestnut & Potato Soup

Serves 4
Time : 20 mins Prep + 25 mins Cook

Ingredients:

• 25g Butter
• 1 Leek, white and light green parts only, trimmed and sliced
• 2 Potatoes, peeled and chopped in large chunks
• 1.25L (5 Cups) Chicken Stock
• 150g (1 Cup) Chestnuts, roasted and peeled + 4 chestnuts, roasted and diced
• Creme Fraiche, to serve (optional)
• Fresh Thyme leaves, to serve (optional)

Instructions:

• In a soup pot, melt the butter over medium heat. Add leek and cook for 3 mins or until softened.
• Add potato and stir to coat.
• Add the chicken stock. Simmer, partially covered for 7 mins.
• Add chestnuts and simmer partially covered further for 7 mins or until potatoes are tender.
• Puree mixture until smooth.
• Serve topped with creme fraiche, diced chestnut, thyme and extra pepper.

Chilled Leek, Cucumber and Mint Soup

Also delicious warm - just as good both ways.
Makes 6-8 Servings.

Ingredients:

• 1 Seedless Cucumber
• 3 Leeks, trimmed and chopped
• 2 Cloves Garlic, chopped
• 4 Cups (1L) Chicken Stock
• 2 tbsp Chopped Fresh Mint
• 1 tbsp Lime Juice
• Salt and freshly ground pepper, to taste

Instructions:

• Peel strips off cucumber about 1/2 inch wide, leaving some skin intact. Slice cucumber into rounds.
• Combine cucumber, leeks, garlic and stock in soup pot.
• Bring to boil, reduce heat, cover and simmer gently for 20 mins or until vegetables are cooked.
• Puree soup in food processor or blender.
• Add buttermilk, mint and lime juice. Season with salt and pepper.
• Chill overnight in refrigerator.

Chilled Curried Apple & Mint Soup

Serves 6

Ingredients:

• 2 tbsp Butter
• 1 Onion, coarsely chopped
• 1 tbsp Mild Curry Powder
• 3 2/3 (900ml) Vegetable Stock
• 4 medium cooking apples, peeled, cored and coarsely chopped.
• 2 tbsp Mango Chutney
• Juice of 1/2 Lemon
• 7-8 Sprigs Fresh Mint
• Salt & Pepper, to taste
• 1/2 cup Plain Yoghurt (100g)

Instructions:

• In a large saucepan, melt the butter, add the onion and cook gently, stirring occasionally, until soft but not browned.
• Add the curry powder and cook, stirring constantly, for 1-2 mins.
• Add the stock and chopped apples. Bring to a boil, stirring. Cover and simmer for 15 mins or until the apples are tender.
• Puree the apple mixture, mango chutney and lemon juice in a food processor or blender until very smooth.
• Strip the mint leaves from the stalks, reserving 6 small sprigs for garnish. Finely chop the mint leaves.
• Pour the soup into a large bowl, stir in the chopped mint. Add salt & pepper to taste.
• Cover and chill in the refrigerator for at least 3 hours.
• Whisk in the yoghurt, then taste for seasoning. Serve chilled or hot. Garnish with the reserved mint before serving.

Source : Unknown Cookbook. No alterations.

Tuscan Creamy Sweet Pepper Soup

Serves 4

Ingredients:

• 4 Large Red Sweet Peppers
• 2 tbs Butter
• 1 Cup Chopped Yellow Onion
• 1 Large Baking Potato, Peeled and Chopped
• 4 Cups of Vegetable Stock or Chicken Stock
• 2 Fresh Thyme Sprigs
• 2 Bay Leaves
• 1 Cheesecloth
• Salt and ground white pepper
• Freshly Grated Parmesan Cheese for serving

Instructions:

• Preset the oven to "Grill". Cut the sweet peppers in quarts. Remove seeds, membranes, and stems. Place peel side up on a baking sheet. Leave to charcoal (about 5 mins).
• When charcoal, place in a paper bag for 10 mins to simplify peeling.
• Using fingertips or a sharp knife, remove the burnt peels from the peppers.
• Chop skinless peppers. Set aside.
• In a soup pot, melt the butter over medium-high heat. Add the onion and cook, stirring frequently, until soft but not browned, about 5 mins.
• Add the potato and the stock. Bring to a boil and cook for 15 minutes.
• Reduce the heat to achieve a simmer. Enclose the thyme and bay leaves in a cheesecloth (tie closed with string). Add the pouch to the simmering soup.
• Add the chopped peppers and simmer until the potatoes are falling apart and creamy -- about 45 mins longer. Add more stock if the soup becomes too thick.
• Discard the bag of herbs. Puree the mixture in a food processor / blender until the soup is smooth. Season with salt and pepper, as necessary.
• When serving, sprinkle grated parmesan on top.

Gingered Carrot Soup

Very, very zingy!

Serves 4

Ingredients:

• 3 tbs Butter
• 1 Cup Sliced Leek, including pale green portion
• 3 tbs Minced Fresh Ginger
• 1 1/2 Pounds Carrots, peeled and cut into 1" lengths
• 2 Cups Vegetable Stock or Chicken Stock
• 1 1/2 Cups Freshly Squeezed Orange Juice
• 1/4 Cup Chopped Fresh Mint
• Shredded Fresh Orange Zest for garnish (optional)

Instructions:

• In a soup pot, melt the butter over medium-high heat. Add the leek and ginger and cook, stirring frequently until soft but not browned.
• Add the carrots and stir until coated with butter.
• Stir in the stock and bring to a boil, then reduce heat to a simmer for 30 mins (until carrots are very tender)
• Puree the mixture in a food processor / blender until the soup is smooth.
• To serve hot, pour the soup back into the soup pot and stir in the orange juice and simmer. Then ladle into warm bowls and sprinkle with mint and orange zest.
• To serve cold, cool completely, then refrigerate for at least two hours. Stir in the chilled orange juice and serve, with sprinkles of orange zest and mint.

Celeriac & White Bean Soup with Crispy Chorizo & Glazed Apple

Serves 4-6.

Ingredients:

• 2 tbsp Olive Oil
• 50g Unsalted Butter
• 1 Onion, chopped
• 1 Leek (white part only), chopped
• 2 Garlic Cloves, chopped
• 2 Bay Leaves
• 2 tbsp Chopped Thyme Leaves
• 400g Can Butter Beans, rinsed, drained
• 1 Celeriac, peeled, chopped
• 2.5 Cups Chicken Stock
• 1 Granny Smith Apple, peeled, cored, diced into 1cm pieces
• 10g Caster Sugar
• 1 Fresh Chorizo, quartered sliced
• 200ml Pure (thin) Cream
• 1/4 Cup Finely Chopped Flat-Leaf Parsley, to serve

Instructions:

• Heat 1 tbsp oil and 20g butter in a saucepan over medium-low heat.
• Add onion and leek, and cook, stirring, for 3-4 mins until softened. Add garlic, bay leaves, thymes, beans, celeriac and stock.
• Bring to the boil, then reduce heat to low and cook partially covered, for 15-20 mins until celeriac is tender. Cool slightly.
• Meanwhile, heat remaining 30g butter in a small frying pan over high heat.
• Combine the apple and sugar, then cook, stirring, until caramelised for about 10-15 mins. Set aside and wipe the pan clean.
• Add the remaining 1 tbsp oil and fry chorizo pieces for 2-3 mins until cooked through and crisp.
• Remove from pan and drain on paper towel, reserving chorizo oil juices from the pan for serving.
• Blend soup, in batches, then return to pan with cream. Season and warm gently.
• Serve with apple, chorizo and parsley. Drizzle with chorizo oil from the pan.

Cambodian Red Chicken Soup with Pineapple

Serves 4

Ingredients:

• 2 tbs Tamarind Paste or 1/2 Cup Concentrated Tamarind Liquid
• 2 Boned and Skinned Chicken Breast
• 2 Cups of Chicken Stock
• 2 Cups Coconut Milk
• 2 tbs Red Curry Paste
• 1 1/2 Cups Coarsely Chopped Pinneapple
• 1 tbs Fish Sauce
• 2 tsp Sugar
• 1 tsp Minced Fresh Hot Chili (Preferably red Thai bird)
• 1 tsp Ground Cayenne
• 1/2 Cup of Small Fresh Mint Leaves

Instructions:

• Quickly rinse the chicken under cold running water and pat dry with paper toweling. Cut into bite-sized pieces and set aside.
• In a soup pot, combine the stock and coconut milk and place over medium-high heat. Bring to a boil, then reduce the heat to achieve a simmer.
• Stir the curry paste into the simmering liquid until well blended.
• Add the tamarind liquid or paste, pineapple, fish sauce, sugar, and fresh and ground chile. Simmer for about 4 mins.
• Add the chicken and simmer just until the chicken turns opaque throughout, about 5 mins (to check for doneness, cut into a piece with a small sharp knife.)
• Do not allow the soup to boil or the chicken will be overcooked and tough.
• To serve, stir the mint into the hot soup, just before serving.

Burmese-style Curry Chicken Noodle Soup

Ingredients:

• 4 Chicken Thighs, skin-on if possible, chopped in half lengthwise
• 1 tbsp Vegetable Oil
• 1.5 tbsp Curry Powder
• 400ml Chicken Stock
• 800ml Coconut Milk
• 2 tbsp Fish Sauce
• 1-2 tbsp Tamarind Paste
• 2-3 Eggs, room temperature
• 500g Fresh Egg Noodles
• Chilli powder and besan chickpea flour, to serve

Ingredients (Curry Paste) :

• 6 Dried Kashmiri Chillies, dry roasted, stems removed, deseeded and soaked in hot water for 2 hours
• 1 tsp Coriander Seeds
• 35g Ginger, coarsely chopped
• 4 Golden Shallots, chopped
• 4 Garlic Cloves, chopped
• Pinch of Salt

Ingredients (Deep-fried Garlic) :

• 1/4 cup Vegetable Oil
• 8 Garlic Cloves, thinly sliced on a mandolin

Instructions:

• Prepare the chillis for the curry paste as directed above. Set aside.
• In a small frying pan, dry roast the coriander seeds for 10 seconds or so until fragrant. Transfer the seeds to a mortar & pestle, then pound to a fine powder.
• In a food processor, add the ground coriander seeds, ginger, shallots, garlic, drained chillies (reserve their liquid in case you need some to help form the paste) and a pinch of salt.
• In a large saucepan, over med-high heat, add oil and fry the curry paste for 2-4 mins until the mixture starts to caramelise.
• Add curry powder and cook for 1 min, stirring, until fragrant.
• Stir in the stock and coconut milk.
• Bring the mixture to boil, add the chicken and reduce heat to a simmer. Cook for 10 mins or so until the chicken is just nearly cooked through.
• Season with fish sauce and tamarind juice. Taste and adjust flavours as desired. Remove from heat. Cover to keep warm and set aside.
• Meanwhile, in a small saucepan, heat oil and once hot, fry the garlic slices until they turn golden. Transfer the garlic slices with a slotted spoon to a plate lined with a paper towel to drain the excess oil. Reserve garlic-infused oil.
• Set a large saucepan with water over medium heat. Boil eggs until cooked to your liking (7 mins for medium boiled).
• Remove eggs from the water and refresh them under cold water until cool to the touch. Peel and halve lengthwise just before serving.
• Meanwhile, in a small fry pan, over medium heat, dry roast the chilli powder and besan flour until golden. Transfer it to a small bowl and set it aside.
• Back in the large saucepan, turn up the heat to high, add a large pinch of salt and when boiling, cook noodles until al dente (5-7 minutes). Drain well and divide noodles among wide shallow soup bowls.
• Check that the chicken has now cooked through and, if so, ladle curry soup and chicken over noodles.
• Top noodle soup with fried garlic, a drizzle of garlic-infused oil, half a boiled egg and roasted chilli & besan flour powder.

Source: https://www.gourmettraveller.com.au/recipes/browse-all/curry-chicken-noodle-soup-12298

Thai Coconut Chicken Soup (Tom Kha Gai)

Serves 6

Ingredients:

• 2 Boned and Skinned Chicken Breast
• 2 Cups of Chicken Stock
• 4 Cups Coconut Milk
• 1 tbs Canola
• 6 oz. Mushrooms (Shiitake or Portobello), sliced or chopped
• 1 Slim Green Onion / Chive, Chopped (including green tops)
• 3 tbs Galangal (preferred) or Ginger
• 2 tbs Minced Fresh Lemongrass (tender bulb portion only)
• 3 tbs Fish Sauce
• 1 tbs Slivered Kaffir Lime Leaves (optional)
• 1 tbs Lime Juice
• 2 tsp Palm Sugar
• 2 tsp Minced Fresh Hot Chili (Preferably red Thai bird)

Instructions:

• If using fresh mushrooms, stir fry the sliced mushrooms for 3-5 min until tender.
• In a soup pot, combine the stock, coconut milk, ginger, lime leaves, chile, lemongrass and place over medium-high heat. Bring to a boil, then reduce the heat to achieve a simmer for 10 mins.
• Quickly rinse the chicken under cold running water and pat dry with paper toweling. Cut into bite-sized pieces and set aside.
• Add the chicken and simmer just until the chicken turns opaque throughout, about 5 mins (to check for doneness, cut into a piece with a small sharp knife.)
• Do not allow the soup to boil or the chicken will be overcooked and tough.
• Stir the reserved mushrooms, fish sauce, lime juice, and sugar into the simmering soup. Continue to simmer for 3 mins longer. Remove from the heat, taste, and adjust with fish sauce (makes it more salty), sugar, and/or lime juice to achieve a good balance of sweet, salty and sour.
• Serve with slivered green onions.

Vietnamese Glass Noodle Soup with Prawns and Pork

Ingredients:

• 4 Large Dried Shitaake Mushrooms
• 300-350g Dried Glass Noodles, soaked and drained
• 20 Large Prawns, shells and heads removed.
• 200g Pork Belly, thinly sliced
• 2 tbsp Fish Sauce
• 2 tsp Oyster Sauce
• 1/2 tsp Ground Black Pepper
• 2 tsp Cooking Oil
• 2-3 Eschallots, chopped finely
• 2 cloves Garlic, minced
• 150g Bean Sprouts
• Chopped Spring Onion, to serve
• Chopped Coriander, to serve
• Chopped Long Sawtooth Coriander, to serve

Instructions:

• Boil 4 large shitaake mushrooms until tender, about 15-20 mins. Then dice mushrooms and set aside.
• Meanwhile, combine the prawns, pork, fish sauce, oyster sauce and pepper in a large bowl. Let it marinate for 15 mins.
• Heat oil in a cooking pot. Heat up chopped shallots and cook until tender.
• Then add the prawns and pork mixture, plus the garlic and diced mushrooms.
• Cook, stirring constantly until the prawns and pork are just done. Remove from the pot and set aside.
• Fill the pot with about 5 cups of water and bring it to a boil.
• Then add the glass noodle and cook for about 3-4 mins until the noodles are tender. Season.
• Remove from the heat and divide the noodles among serving bowls.
• Top the noodles with prawns, pork, bean sprourts, spring onion, coriander and sawtooth coriander to serve.

Vietnamese Beef Soup with Lemongrass and Noodles

Ingredients:

• 200g Beef Sirloin
• 2 tsp Minced Garlic
• 2 tsp Fish Sauce
• 1/4 tsp Freshly Ground Pepper
• 2 Spring Onions, white bulbs and green leaves separated, both finely sliced
• 1 tsp Oil
• 1 Stalk Lemongrass, thick bottom part only, blended until fine
• 300-350g Dried Glass Noodles, soaked and drained
• 2 Thin Fresh Ginger, sliced or matchsticks, bruised
• 1.5L (6 Cups) Beef Stock
• 2 tsp Rice Vinegar
• 1 tsp Sugar
• 1 Medium Tomato, cut in wedges
• Sprigs of Coriander leaves, to garnish

Instructions:

• Wrap the beef in plastic and chill in the freezer for 30 mins, then unwrap and cut into paper thin slices.
• Add 1 tsp of the garlic, 1 tsp of the fish sauce and the black pepper to the beef and mix well. Set aside to marinate.
• Heat the oil in a stockpot over medium heat and stir-fry the remaining garlic, spring onion white bulbs, lemongrass and ginger for about 2 mins until soft.
• Add the remaining fish sauce, beef stock, rice vinegar, dried noodles, sugar and tomato, and bring to a boil. Reduce the heat to low, cover and simmer for about 5 mins.
• Just before serving, bring the soup to a boil again.
• Add the beef and simmer until just cooked, about 1 min.
• Remove and transfer to individual serving bowls. Garnish with spring onion greens and coriander leaves. Serve hot.

Sichuan Hot and Sour Soup (Suan-La Tang)

Serves 6

Ingredients:

• 8 oz. Boneless Lean Pork
• 1 tsp Cornstarch
• 2 tbs Soy Sauce
• 1 tsp Rice Wine or Dry Sherry
• 1 tsp Minced Fresh Ginger
• 1 1/2 tsp Sesame Oil
• 1 1/2 Cup Dried Lily Buds (optional)
• 1/4 Cup of Small Cloud Fungus (dried black fungus - tastes like mushrooms), sliced
• 6 medium-sized shiitake or dried Chinese black mushrooms
• 6 Cups of Chicken Stock
• 1/2 Cup of Slivered Canned Bamboo Shoots
• 1/2 Lb Drained Firm Tofu, diced into small cubes
• 3 tbs Cornstarch dissolved in 1/4 cup of water
• 1/2 Cup Rice Vinegar
• 2 tsp Freshly Ground Pepper (Sichuan, if possible)
• 1 Egg, lightly beaten
• 1 Slim Green Onion / Chive, Chopped (including green tops)
• Asian Chili Sauce and Rice Vinegar Available for Serving

Instructions:

• In separate bowls, cover the lily buds, cloud ears, and dried mushrooms (if using) with water and soak for 30 mins until softened. Drain and rinse well. Cut off and discard the hard stem ends from the lily buds, and any hard sections from the cloud ears and mushrooms. Slice the lily buds in half lengthwise and thinly slice the mushrooms and cloud ears.
• Quickly rinse the pork under cold running water and pat dry with paper toweling. Slice the pork in bite-sized 1/4" (wide) x 1 1/2" (long) pieces and set aside.
• In a large bowl combine the 1 tsp cornstarch, soy sauce, wine or sherry, ginger, and 1/2 tsp of the sesame oil and mix well. Add the pork and stir to coat evenly with the marinade. Cover and let stand at room temperature for about 25 mins.
• In a soup pot, bring the stock to a simmer over medium-high heat. Add the marinated pork. Adjust the heat to achieve a simmer for 5 mins. Skim off any foam that rises to the top.
• Add the lily bulbs, cloud ears, mushrooms, bamboo shoots and tofu. Cover and simmer for a bout 2 mins longer.
• Add the dissolved cornstarch to the simmering soup and stir until slightly thickened for about a minute. Add 1/2 cup of rice vinegar and the pepper and simmer for another minute. Remove from the heat and slowly pour in the egg, stirring gently to distribute. Stir in the remaining 1 tsp of sesame oil and the green onion. Taste and add more vinegar, salt, and pepper as needed.
• To serve, offer vinegar and chile sauce for diners to add as desired.

Gazpacho Soup

Ingredients:

• 2 1/2 pounds of ripe tomatoes (best fresh!), peeled, seeded and finely chopped
• 1/3 Cup of finely chopped red onion
• 1 Cup Coarsely finely chopped sweet pepper
• 1 Cup Peeled, seeded and finely chopped cucumber
• 3/4 Cup Fresh or canned tomato juice OR 1 tbsp of Tomato Paste + 1/2 Cup Water
• 1 1/2 tsp Chopped garlic
• 3-4 tbsp Red wine vinegar (adjust to taste)
• 3 tbsp Extra-Virgin Olive Oil (adjust to taste)
• 1 Bunch Coriander, finely chopped + extra for serving
• Salt
• Freshly Ground Black Pepper
• Other Garnish Options : Croutons

Instructions:

• In a bowl, combine the tomatoes, onion, sweet pepper and cucumber. Stir in the tomato juice, shallot, garlic, vinegar and oil.
• Using a stick blender, puree the mixture partially until the mixture is partly smooth yet still has some small chunky bits.
• Transfer to a bowl and season to taste with salt and pepper.
• Cover and refrigerate for at least 4 hours or for up to overnight.
• Let stand at room temperature for about 15 mins before serving.
• To serve, stir the soup, ladle it into chilled bowls or goblets, and add a sprinkling of extra coriander and any other garnish to taste.
• Serving Size: Makes 8 Servings.

Watermelon Gazpacho Soup

4 Servings

Ingredients:

• 2 Heaping Cups of Seedless Watermelon, diced in 2cm cubes, reserve a third for garnish
• 1 English Cucumber, diced in 1cm cubes, reserve half for garnish
• 2 Tomatoes, diced in 1cm cubes, reserve half for garnish
• 1 Red Capsicum, diced in 1cm cubes, reserve half for garnish
• 1 Red Shallot, diced finely
• 1 + 2-3 tbsp Red Wine Vinegar
• 1 Garlic Clove, minced quite finely
• Small handful of Fresh Mint, leaves picked plus extra for garnish, discard stems
• 1 tsp Sea Salt
• 1 tsp Freshly Ground Black Pepper
• 1 Long Green Chilli, chopped
• 1 Cup Homemade Croutons, diced into 1 cm cubes (optional, for garnish)

Instructions:

• Place reserved veggies in containers in the fridge to chill.
• In a large blender, combine the diced cucumber, tomatoes, garlic, green chilli, mint and red capsicum. Top with the watermelon, vinegar, olive oil, salt and pepper.
• Blend until nearly smooth - You want it to be a bit chunky still for texture.
• Season with salt, pepper and vinegar to taste. Chill the soup for 3-4 hours.
• Pickle the onion, by stirring together, in a small bowl, the diced shallot, 1 tbsp red wine vinegar and a pinch of salt. Set aside to pickle for 10 mins.
• Serve soup cold, drizzled with olive oil and garnished with the reserved vegetables, starting with the larger cubes, pickled onions, chopped mint leaves and homemade croutons.

Source : https://www.loveandlemons.com/watermelon-gazpacho/ (adapted significantly)

Green Pea & Ham Soup

A unique and tasty modern twist to an old classic favourite!

Ingredients for the Broth :

• 2 Pounds of Meaty Smoked Ham Hocks (plus the bone)
• 1/2 Medium Spanish Onion, halved
• 3 Small Celery Stalks, very roughly chopped
• 1/2 Medium Carrot, peeled, very roughly chopped
• 1 Head Garlic, halved horizontally, not peeled
• 1 Fresh Bay Leaf, or 1/2 Dried
• 6 Black Peppercorns

Ingredients to finish the Soup :

• 4 tbsp Unsalted Butter
• 1/2 Small Spanish Onion, finely chopped
• 1 Small Carrot, peeled and cut into 1/2 inch pieces
• 2 tsp flaky sea salt
• 1/2 Cup Dry White Wine (eg Sauvignon Blanc)
• Half a Handful of Mint Leaves, plus some torn leaves for garnish
• 600g Frozen Baby Peas
• Extra Virgin Olive Oil
• Freshly Ground Black Pepper
• 3-4 tbsp Creme Fraiche

Instructions for the Broth:

• Note : This recipe requires only 4 cups of stock—you may freeze the leftover stock for up to a month for your next batch of soup.
• Combine the ham hocks, vegetables, bay leaf, peppercorns, and 8 cups of water in a medium stockpot and bring to a boil over high heat.
• Turn the heat to low, put the lid on, and continue to heat under a nice steady simmer until the meat on the hocks is so tender it's almost falling off the bone, 4 to 5 hours.
• Carefully remove all the ham and put them in a big bowl.
• Strain the cooking liquid through a sieve into the same bowl.
• Discard the vegetables and aromatics.
• Let the ham hocks cool in the liquid.
• When the ham is cool enough to handle, separate the ham and bones from the broth, adding a splash of stock to the ham to just keep it moistened. Discard the bones but don't throw away the skin—I add the skin to the soup in thin slices.
• Separate the ham into small pieces until resembling pulled pork strands. Keep the meat and broth separated until used for the soup.

Instructions to finish the Soup :

• Put the butter in a large pot that has a lid and set it over medium heat.
• Once the butter starts to froth, add the onion, carrot, and salt and stir.
• Cover the pot and cook, stirring every now and again, until the onions are soft and creamy (but not colored) and the carrots are tender but firm, about 15 minutes.
• Add the wine and bring it to a boil. Let the wine boil until it's all but gone, about 5 minutes.
• Add the mint and 4 cups of the ham broth and bring the liquid to a boil, then add the peas.
• (The carrots will have bobbed to the top. If you want to, you can pick out the carrot chunks before pureeing the soup, then add them back after so you can get that extra bit of texture.)
• Cook at a simmer until the peas are warmed through and tender, about 5 minutes.
• Blend the pot's contents, in batches, until smooth.
• Return the bright-green pea puree to the large pot, add the ham pieces and carrots, and cook at a very gentle simmer for about 5 minutes, just to let the flavors mingle and heat the ham.
• Season with salt and pepper as needed.
• Add a generous drizzle of olive oil, several twists of black pepper, mint leaves and dolops of crème fraîche.

Curried Parsnip & Lentil Soup

Ingredients:

• 1 tbsp Light Olive Oil
• 1 Onion Finely Chopped
• 4 Celery Stalks, Finely Chopped
• 1 1/2 tbsp Curry Powder
• 2 Garlic Cloves, Crushed
• 3 Parsnips, Cubed in 1cm
• 400g Can of Chopped Tomatoes
• 400g Brown Lentils, rinsed and drained
• 1L (4 Cups) Chicken Stock
• 2 tbsp Chopped Coriander, plus extra to garnish
• 1/3 Cup Natural Yoghurt

Instructions:

• Heat oil in a large saucepan over medium-low heat.
• Add onion and celery and cook, stirring, for 5 minutes or until onion is soft.
• Add curry powder, garlic and parsnips, and cook, stirring, for 1 minute or until fragrant.
• Increase heat to high.
• Add the tomatoes, lentils and chicken stock, and bring to boil.
• Reduce heat to medium and simmer rapidly, stirring occasionally, for 20 minutes or until parsnip is tender.
• Meanwhile, combine the yoghurt and coriander.
• Season soup to taste and serve with yoghurt and extra coriander.
• Serves 6-8

Garlic & Harissa Soup

Serves 4.

Ingredients:

• 4 Medium Shallots
• 3 Celery Sticks, diced finely
• 40g Butter
• 2 tbsp Olive Oil
• 25 Garlic Cloves (!!!)
• 2 tsp Fresh Ginger, cut into matchsticks or finely diced
• 1 tsp Thyme Leaves, finely chopped
• 200ml White Wine
• Pinch Saffron Threads
• 4 Bay Leaves
• 1L Vegetable Stock
• 1/2 tsp Sea Salt
• 4 tbsp Parsley, roughly chopped
• 1/2 - 1 Cup Harissa
• Coriander, roughly chopped, to serve (optional)
• Greek Yoghurt, to serve (optional)

Instructions:

• In a large soup pot, over medium heat, warm up the butter and oil. Then, once hot, slowly fry the shallots and celery until softened for about 10 mins.
• Add the garlic and cook for a further 5 mins.
• Stir in the ginger and thyme.
• Pour in the wine and leave to simmer for 3 mins.
• Add the saffron, bay leaves, stock and salt. Simmer for 10 mins.
• Remove the bay leaves and add in the parsley. Remove from the heat.
• Puree the majority of the soup; you should let some small pieces remain to give the soup some nice texture.
• Serve with a swirl of harissa, some chopped coriander and, if desired, a dollop of greek yoghurt.

Spiced Cauliflower and Tahini Soup

Serves 4

Ingredients:

• 1 head Cauliflower, trimmed
• 2.5 tbsp Extra Virgin Olive Oil
• 1 Brown Onion, chopped finely
• 2 Celery Stalks, chopped
• 500g Potatoes, peeled, chopped
• 1/4 tsp Chilli Powder
• 1 tbsp Ground Coriander
• 2 Garlic Cloves, crushed and finely chopped
• 2 Cups Vegetable Stock
• 1-2 tbsp Tahini
• 2 tbsp Pepitas
• 2 tsp Sesame Seeds
• 2 tbsp Lemon Juice
• 1/4 Cup Fresh Coriander, chopped, plus extra to serve
• Extra virgin olive oil, to serve
• Bread, to serve with the soup

Instructions:

• Preheat oven to 220C.
• On a baking tray lined with baking paper, place a whole cauliflower, drizzled with 1 tbsp olive oil.
• Roast for 20 mins until golden and just tender. Stand for 2 minutes then roughly chop.
• In a large soup pot, heat 1 tbsp olive oil over medium heat.
• Cook onion, while stirring occasionally, for 5 mins or until starting to soften.
• Add celery, potato and cauliflower pieces.
• Cook, stirring occasionally for 10 minutes until vegetables start to soften.
• Increase heat to high. Add chilli, ground coriander and garlic. Stir until fragrant.
• Add stock + 3 cups of boiled water. Stir to combine. Season with salt and pepper.
• Cover, bring to a boil and then simmer on low heat, stirring occasionally, for 30 mins, until potato is tender.
• Remove from heat. Let stand for 5 mins and then stir in tahini.
• Use a stick blender to puree the soup.
• In a separate small saucepan, heat 1 tsp oil over medium high heat. Fry pepitas and sesame seeds for 2-3 mins until golden. Transfer to a plate lined with paper towels.
• When ready to serve the soup, stir in the lemon juice and coriander. Garnish the soup with a drizzle of oil and some of the fried pepitas and sesame seeds.
• Serve with bread.

Spicy Chickpea and Bulgar Soup

Serves 4-6

Ingredients:

• 2 tbsp Olive Oil
• 1 Onion, diced
• 4 Garlic Cloves, crushed and minced
• 2 Carrots, peeled and diced
• 4 Celery Stalks, diced
• 2 tbsp Harissa Paste
• 1 tsp Ground Cumin
• 1 tsp Coriander
• 1 1/2 tsp Whole Caraway Seeds
• 500g Can of Chickpeas (or cooked chickpeas)
• 1.2L Vegetable or Chicken Stock
• 100g Coarse Bulgur Wheat, rinsed
• Salt and Pepper to taste

Instructions:

• In a medium saucepan, warm up oil over a medium heat.
• Saute onions for 5 mins until softened.
• Add the garlic, carrots and celery. Continue to cook for another 8 mins.
• Add the harissa, cumin, coriander and caraway seeds. Cook for 2 mins, while stirring.
• Gently combine the chickpeas. Season with salt and pepper.
• Add the stock, bring to a boil, then reduce and simmer for 10 mins.
• Separately, in a small saucepan, add the bulgur and cover with water. Bring to a boil. Remove from heat. Drain the bulgur.
• Add the drained bulgur to the hot soup. Mix to warm the bulgur and serve hot.

French Onion Soup

Makes soup for 2.

Ingredients:

• 3-4 Large Onions (~1.5 kg), sliced as thinly as possible
• 25g Butter + 1 tsp Oil to prevent burning
• 3/4 tbsp Flour
• 650ml Water
• 1 Beef Stock Cubes
• Salt & Pepper
• 6 slices French Breadstick, oven dried
• 45g Gruyère Cheese, grated - I have been advised that it must be Gruyere!
• 1/2 tbsp Cognac or Brandy (optional)
• Special Equipment: Ovenproof French onion soup bowls or ramekins. They must also withstand the heat of the griller.

Instructions:

• Preheat oven to 150C for the croutons.
• Slice the onions into rings as thinly as possible. Use a good sharp chef's knife or mandolin.
• Using a wide, heavy-based pan (a Le Creuset or Chasseur French oven casserole dish is ideal), over med-low heat, add the butter + oil.
• Then fry the onions until they are as brown as possible.
• This step can take the better part of 1-1.5 hours, depending on your stove and pan.
• So be careful you don't burn them. Keep scraping up any bits that stick to the bottom of the pan. Don’t worry if the onions go a bit gloopy or mushy.
• The browning of the onions is crucial to imparting the correct flavour and colour to the soup. They will ultimately add colour and flavour to the finished soup.
• They also cook down to a small fraction of their original volume.
• Meanwhile, prepare the croutons by drying out the slices of bread in the warmed oven until they are quite hard but not yet browned. Remove from the oven and set aside.
• Once the croutons have been removed, set the oven to grill or the oven's highest setting.
• Once the onion is quite dark (and not yet burnt), stir in the flour, coating the onions and fry. Any flour that remains dotted about the pot as white flecks on the onions will rise to the top of the liquid later as lumps, so be sure to scrape it all down from the sides of the pan.
• Add the water and bring to the boil.
• Reduce heat and simmer for 20 minutes or until the onions are softened. Add the beef cubes to give flavour.
• Season with salt and pepper. Taste and adjust as needed.
• To serve: Pour the soup into french onion soup bowls or ramekins. Toss in a tiny bit of grated cheese and then completely cover the top of each bowl with as many pieces of bread as will fit. Scatter plenty of cheese on top and place under the hot oven grill to gratinée.

Source: The French Kitchen, Diane Holuigue

Eastern European Borscht Beetroot Soup

Ingredients:

• 5 Beets, 4 diced and 1 grated
• 1/2 Head of Cabbage, coarsely chopped
• 2 Waxy potatoes, diced
• 1 medium-large tomato, peeled, seeded and diced
• 1/2 Carrot, Chopped
• 1/4 Small onion, Chopped
• 6 Cups (1.5 L) Chicken or Vegetable Stock
• 3-4 Dill Sprigs
• 2 tbsp Sugar
• 2 tbsp Red Wine Vinegar
• Salt & Black Pepper
• Sour Cream and Dill Sprigs to garnish

Instructions:

• Put the diced beets, cabbage, potatoes, tomatoes, carrots, and onion into a large pan with the stock.
• Bring to a boil, then simmer for 30-40 minutes, until the vegetables are very tender.
• Add extra stock if necessary.
• Add the dill, sugar and vinegar, and simmer for 10 minutes to let the sweet sour flavours develop.
• Add the grated beets, salt and pepper to taste, and more sugar and vinegar if necessary.
• Serve at once, garnished with dollops of sour cream and sprigs of dill.

Slovakian Zucchini Soup (to mix with meat stew)

Svat'o's mom's recipe.

Ingredients:

• 6 Large Zucchinis, sliced 1cm rounds
• 1+3 cups milk
• 1/2 cup flour
• 400ml Cream
• Salt, to taste
• Dill, to taste
• 1 tbsp vinegar or lemon juice, to add some acidity
• Meat stew to serve with it

Instructions:

• In a large soup pot, over medium-high heat, add 1 tsp opil and cook zucchini until it is soft.
• Then mix 1 cup milk & 1/2 flour. Blend with a hand blender until mixture is a chunky or smooth paste (to your liking).
• Add 400ml cream.
• Add 3 cups of milk (750ml total). Bring to a boil, season with salt and dill to taste.
• To serve, ladle in shallow bowls the zucchini soup until bowl is half full, then top in the middle a ladle of meat stew overtop. Add the Vinegar or lemon for a bit of acidity.

Hearty Beef & Barley Soup

Ingredients:

• 1 tbsp Vegetable Oil
• 1 - 1/2 pounds stewing beef, trimmed of fat and cut into bite sized pieces (try to tenderize beforehand)
• 1 Cup each Chopped Celery, chopped Carrots, chopped Onions
• 1 Clove Garlic, minced
• 7 Cups Water
• 4 tsp Beef Bouillon Powder
• 1 Cup Tomato Puree
• 2/3 Cup Pearl Barley
• 1 1/2 tsp dried Marjoram
• 3/4 tsp Dried Thyme
• 1/2 tsp Black Pepper
• Salt to taste
• 1/3 Cup Chopped Parsley

Instructions:

• In a large deep soup pan, heat a tbsp of oil and once hot, brown the cube of beef on all sides.
• Reduce heat to medium and add in celery, carrots, onions, and garlic.
• Cook while stirring for 5 more mins.
• Add all remaining ingredients to the pot except for parsley.
• Bring to a boil, then cover and simmer for 1 1/2 hours, until beef is very tender.
• Stir in parsley and serve hot.

Chicken, Cabbage and Bread Soup

Prep time : 30 mins
Cook : 1 hour, 40 mins (plus cooling)
Serves 6

Ingredients:

• 2 Litres (8 Cups) Chicken Stock (Good quality stock will go a long way in this recipe)
• 2 Chicken Thighs or Breasts
• 2 tbsp Olive Oil
• 110g Flat Mild Pancetta
• 2 Small Onions, diced
• 3 Garlic Cloves, finely chopped
• 500g Savoy Cabbage (about 1/2), ribs discarded, leaves coarsely chopped
• 300g Sourdough Bread, sliced
• 140g Gruyere, coarsely grated
• 2 tbsp Caraway Seeds

Instructions:

• Bring chicken stock to the boil in a saucepan over high heat, season to taste, add chicken (with bones if any), return to the boil, reduce heat to low, simmer for 15 mins. Set aside to cool for 5 mins.
• Remove chicken, shred meat into half bite sized pieces (discard any bones), reserve stock and meat separately.
• Preheat oven to 180C.
• Heat oil in a large saucepan over medium-high heat, add pancetta and stir occasionally until golden (3-5mins).
• Add onion, stir occasionally until tender (10-15 mins). Then add garlic, stir to combine.
• Finally, add cabbage, caraway seeds, and reserved stock and meat. Bring to a boil, reduce heat to medium, and cook until cabbage is tender (10-15mins) and season to taste.
• Transfer half the cabbage soup to a 3-litre ovenproof dish. Arrange bite-sized pieces of half the bread slices over the cabbage mixture in the dish and evenly scatter half the gruyere on top.
• Then repeat with the remaining soup (reserve a little bit of liquid to pour over the final layer of bread), bread and gruyere, to form two layers. Pour the reserved liquid over the gruyere and press bread down gently to absorb the stock in the dish.
• Bake until golden and bubbly (40-50 mins). Serve hot.

Mum's Hungarian Matzo Ball Soup

Serves 6-8
Prep time : 30 mins
Cook time : Approx 4hrs and 30 mins (plus overnight resting, if possible)

Ingredients (Soup Stock):

• 1 tbsp Olive Oil
• 1 Brown Onion, peeled but otherwise left intact
• 7-8 Cloves
• 3-4 Garlic Cloves, smashed
• 6 Chicken Necks
• 3-4 Celery Branches, with leaves unchopped
• 4-5 tbsp Chicken Stock OXO Powder

Ingredients (Soup Assembly):

• 2-3 Extra Sticks of Celery, sliced and leaves roughly chopped
• 100-200g of Chicken Hearts (optional)
• 3-4 Carrots, diced
• 1-2 Tomatoes, diced
• 5 Chicken Thighs or Breasts, diced into bite sizes
• 200g Green Beans, chopped into bite sizes
• 2 tbsp Flat-leaf parsley, roughly chopped

Ingredients (Matzoh Balls):

• Half a Box of Matzo Crackers
• Some Milk (1/2 - 1 Cup?)
• 2 Eggs
• 2 tsp Chicken OXO stock

Instructions (Broth):

• Prick cloves into the sides of the peeled onion (leave them in there).
• In a big soup pot, over medium-high heat, add olive oil and brown the onion with the cloves.
• Lightly brown the garlic and chicken necks.
• Add boiling water to fill half of the soup pot.
• Toss in the celery branches with the leaves and the chicken OXO stock.
• Let simmer for 3 hours.
• Refrigerate overnight. In the morning, remove the fat from the surface of the cold broth.
• Strain the soup, removing the solids. Set aside the cloved onion though.

Instructions (Start assembling the soup):

• Add more water the next day to go up to 60% of the soup pot.
• Chop the onion and return it to the soup.
• Add in the extra celery sliced stems and leaves.
• In a separate frying pan, brown the chicken hearts and then add them in the soup if using (optional)
• Set the soup to a low simmer.

Instructions (Matzoh Balls):

• Meanwhile, in a blender and in batches, crush the matzo crackers into a rough texture (do not blend until fine).
• In a large bowl, place the rough matzo crumb. Stir in milk, eggs and chicken OXO until you get a sticky but not soggy mixture.
• Shape into walnut sized balls, keeping them fairly small, so they are not too difficult to eat and so they cook through faster.
• Bring the soup to a low boil and carefully add in the motzah balls.
• Cook the motzah balls for about 20 mins before serving.

Instructions (Soup Assembly):

• While the motzah balls are cooking and before they are done, add in the remaining chicken.
• 10 minutes before serving, add in the veggies, starting with the carrots, then tomatoes and the green beans at the end.
• 5 mins before serving, mix in 1 tbsp of parsley leaves.
• Serve with parsley leaves sprinkled over top.

Thai-Style Tomato Soup

Serves 4

Ingredients:

• 5 Ripe Tomatoes, quartered
• 1 Onion, quartered
• 1 tbsp Olive Oil, plus extra to drizzle
• 2 Cloves of Garlic, chopped
• 1 tsp Ginger, grated
• 1 Small Red Chilli, seeds removed, chopped, plus thinly sliced for garnishing.
• 1 Coriander Bunch, stems cleaned and chopped (set aside), leaves picked
• 1/2 Cup (125ml) Tomato Juice
• 270ml Coconut Milk
• 1 tbsp Palm Sugar, grated
• 2 tbsp Fish Sauce
• 2 tbsp Fried Shallots (optional for serving)

Instructions:

• Preheat oven to 200C.
• Roast the tomato and onion quarters by placing them on a lined baking pan, drizzled with the olive oil and seasoned (salt and pepper). Roast for 30 mins.
• In a saucepan, heat the olive oil over medium heat. Add garlic, ginger, chilli and coriander stems and cook, stirring, for 2-3 mins until soft and fragrant.
• Add tomato juice and coconut milk and bring to a simmer.
• Then add the roasted tomato and onion with any pan juices, palm sugar, fish sauce and coriander leaves (reserve some for garnish). Season to taste and simmer for 10mins.
• Remove from the heat, then puree the soup until smooth.
• Warm up soup over low heat and serve with coriander leaves, sliced chilli and fried shallots garnish.

Thai-Style Pumpkin & Chilli Soup

Serves 4-6

Ingredients:

• 2 Garlic Cloves, minced
• 4 Shallots, Finely Chopped
• 1/2 tsp Shrimp Paste
• 1 tbsp Dried Shrimp, soaked for 10 mins and drained
• 1 Lemongrass Stalk, chopped
• 2 Green Chillies, deseeded
• 600ml (2.5 Cups) Chicken Stock
• 450g Pumpkin, cut into 2 cm inch thick chunks
• 600ml (2.5 Cups) Coconut Cream
• 2 tbsp Fish Sauce
• 1 tsp Granulated Sugar
• 2 Red Chillies, deseeded and finely sliced
• 115g Small Cooked & Shelled Prawns
• Salt and Fresh Ground Black Pepper
• 10-12 Basil Leaves, to garnish

Instructions:

• Roast pumpkin beforehand for 30-45 mins @ 180C if you have the time to spare. The taste will be richer and more caramelised.
• Grind the garlic, shallots, shrimp paste, dried shrimp, lemongrass, green chillies and salt into a paste (alternatively, if you don't have a mortar and pestle, you can puree it in a blender).
• In a large saucepan, bring the chicken stock to boil, add the paste and stir to dissolve.
• Add the roasted pumpkin and simmer. If pumpkin is not roasted, simmer for about 10-15 mins or until the pumpkin is tender. If it is roasted, simmer for only 5 minutes.
• Stir in the coconut cream, then bring back to a simmer.
• Add the fish sauce, sugar, red chillies and freshly ground black pepper to taste.
• Add the prawns to the soup and cook until they are heated through. Serve garnished with the basil leaves.

Malaysian Prawn Laksa Soup

Ingredients:

• 100g Jar Laksa Paste
• 375ml (1.5 Cups) Chicken Stock
• 250ml Can Coconut Milk
• 1 tbsp Fish Sauce
• 1 tbsp Grated Palm Sugar
• 1-2 tbsp Lime Juice
• 3 Fresh or Frozen Kaffir Lime Leaves, sliced thinly
• 750g Green Prawns, peeled but with tail intact
• 1 cup Fried Tofu (optional)
• 200g Dried Thick Rice Noodles
• 1/2 cup Fresh Coriander Leaves, chopped
• 1/2 Cup Basil Leaves, chopped
• 1 Cup Bean Sprouts
• 1 Red Chilli, thinly sliced diagonally (optional)
• Lime Wedges, to serve (optional)
• Fried Asian Shallots, to serve (optional)

Instructions:

• In a wok, over medium-high heat, stirfry laksa paste for 1 min until fragrant.
• Add the stock, coconut milk, kaffir lime and 1/2 cup water. Bring to a boil and simmer for 3 minutes.
• Stir in palm sugar, fish sauce and lime juice to taste. Remove from heat.
• Then add the fried tofu and prawns - the prawns will cook quickly.
• In a separate saucepan, cook the noodles until al dente then divide among 4 serving bowls.
• Ladle over over laksa, prawns and tofu.
• And top with the bean sprouts, basil, coriander, fried shallots and sliced chilli.

Creamy Mushroom Soup

Ingredients:

• 30g+30g Butter
• 1 Leek, thinly sliced
• 125g Rindless Bacon, finely chopped
• 500g Mushrooms, thinly sliced
• 1 tbsp Fresh Thyme Leaves, picked
• 2 Garlic Cloves, crushed
• 3 Cups Chicken Stock
• 1/2 Cup Pouring Cream
• Optional : Sour Cream and chopped chives for garnish. Also, can be served with toast soldiers.

Instructions:

• Melt 30g of butter in a large saucepan over medium heat.
• Add leek and bacon. Cook for 5 mins, stirring regularly.
• Add mushroom, remaining butter, thyme leaves and garlic. Cook for 5 mins, stirring, until mushrooms are tender.
• Add chicken stock and bring mixture to a boil. Reduce heat to low and simmer for 10 mins. Then cool for 10 mins.
• Puree until smooth and return to low heat. Season to taste.
• Add cream and stir until warmed.
• Serve bowls topped with sour cream and chopped chives. Optional accompaniement: Toast soldiers.

Mushroom & Cinnamon Cappuccino Soup

Serves 4.

Ingredients:

• 3 tbsp Olive Oil
• 1 Sprig Thyme or Rosemary, chopped very finely
• 1 Brown Onion, diced finely
• 1 Garlic Clove, pressed
• 250g Button or Swiss Brown Mushrooms, finely sliced
• 250ml Dry White Wine
• 750ml Chicken or Vegetable Stock
• 250ml Cream
• Sea Salt & White Pepper

Ingredients (cappuccino froth):

• 125ml Milk
• Dusting of Cinnamon (or freshly grated nutmeg)

Instructions:

• In a large soup pot, over medium heat, heat olive oil and saute onion until softened.
• Stir in the mushrooms and cook for a few mins.
• Add in the white wine and cook until reduced by half.
• Add chicken / vegetable stock and cook until reduced by half
• Turn the heat up to high and boil for 10 mins until the liquid has been reduced by a third.
• Transfer mixture to a food processor and blend until smooth.
• Return the mixture to the soup pot, stir in the cream and bring it back to a simmer. Season to taste.
• Meanwhile, heat up and froth up the milk.
• Serve in latte glasses topped with froth and dusted with cinnamon.

Source : From Bitton Cafe

Hot and Sour Mushroom Soup

Serves 6

Ingredients (Stock):

• 1 tbsp Oliver Oil
• 2 Onions, roughly chopped
• 3 Carrots, roughly chopped
• 6 Celery Sticks, roughly chopped
• 6 Garlic Cloves, peeled and crushed
• 75g Fresh Ginger Root, roughly chopped into slices
• 3 Lemongrass Stalks, bruised
• 12 Prunes
• 1 Chilli, chopped
• 6 Star Anise
• 2 tbsp Tamari Soy (or regular soy)
• 6 Kaffir Lime Leaves
• 30g Coriander Root, chopped

Ingredients (Soup Assembly):

• 2 tbsp Tamarind Paste
• Toasted sesame oil, as garnish
• 150g Enoki Mushrooms, separated into individual mushrooms
• 300g White Mushrooms, sliced or diced
• 65ml Lime juice (about 2 limes)
• 20g Coriander leaves + extra to garnish
• 20g Thai Basil leaves
• 160g Bean Sprouts
• 160g Green Beans, cut into 1" lengths

Instructions (Stock):

• In a large soup pot, heat oil and fry onion, carrot, celery, garlic and ginger for about 5 mins.
• Pour in 1.5 litres of water.
• Add in the remaining stock ingredients.
• Bring to a boil, then reduce to a low simmer and cook for 45 mins.
• Strain the stock and return it to the pan. Discard solids (though I suggest saving the carrots and celery to enjoy separately).

Instructions (Assembly):

• Bring stock to a low simmer.
• Add the tamarind paste, followed by the enoki and white mushrooms.
• Cook for 1 min.
• Add remaining ingredients, excluding sesame oil, and simmer for another 1-2 mins.
• Taste and season as needed.
• Ladle soup into bowls, topped with a little drizzle of sesame oil and coriander leaves.

Arabian Freekeh & Chicken Soup

Nutty and delicious
Prep time = 30 mins
Cooking time = 40 mins (plus 4hrs cooling for the chicken)
Serves 6

Ingredients:

• 6 Cups (1.5L) Chicken Stock
• 1 Chicken (1.5kg), at room temperature
• 200g Freekeh wheat (can be found at specialty food stores)
• 1 1/2 tbsp Olive oil
• 5 Large Golden Shallots, finely chopped
• 2 Garlic Cloves, finely chopped
• 1 Cup Herbs such as tarragon, mint, chervil and/or continental parsley.
• Optional : Lemon wedges and Plain Yoghurt for garnish (with a handful of herb leaves)

Instructions:

• Prepare the chicken by bringing stock and 6 cups of water to boil in a large soup pot. Add chicken and return to boil. Boil for 1 min then turn off heat, cover and let stand until cooled (3-4 hours).
• Remove chicken from stock (reserve stock), coarsely shred meat (discard skin, bones and sinew) and set aside.
• Set 1.5L (6 cups) of stock aside and bring remaining stock to a boil over medium-high heat. Add freekeh and cook for about 5-10mins until par-boiled. Strain, reserve freekeh and discard stock.
• Heat olive oil in a saucepan over medium-high heat, add shallot and garlic, stirring occasionally until tender (5-10 mins).
• Add reserved stock and bring to a boil. Then add par-boiled freekeh and cook until tender inside but still crunchy outside (20-25mins).
• Add chicken and return to boil.
• Serve soup with a spoonful of yoghurt, lemon wedges and herbs.

Southern Indian Mulligatawnski Soup

Curried Chicken, Apples & Rice

Ingredients:

• 1 tbsp Butter
• 1 Cup Celery, chopped
• 1 Cup Carrot, chopped
• 1 Cup Onion, chopped
• 1 Clove Garlic, minced
• 4 Chicken Thighs, boneless and cut into 1 inch cubes
• 2 tsp Curry Powder
• 1 tsp Chilli Powder
• 1/2 tsp Ground Cumin
• 1/2 tsp Ground Cloves
• 6 Cups Chicken Stock
• 1 Can (19Oz) Diced Plum Tomatoes
• 1/2 Cup Long-grain White Rice, uncooked
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 Cups Granny Smith Apple, peeled, cored and diced
• 1/4 Cup Continental Parsley, chopped
• 1 tbsp Lemon Juice
• 3/4 Cup Yoghurt or Sour Cream (for garnish)

Instructions:

• Melt butter in a large soup pot over medium heat.
• Add celery, onions, carrots and garlic.
• Cook and stir for 3-4 mins, until vegetables begin to soften.
• Add chicken. Cook until chicken is no longer pink.
• Add curry powder, chilli powder, cumin and cloves. Cook and stir for 2 more mins. Add broth, tomatoes, rice, salt and pepper.
• Bring to a boil then reduce heat to medium-low. Cover and simmer for 15mins.
• Add apples and parsley. Simmer for 10 more mins.
• Remove from heat and stir in sour cream and lemon juice. Serve hot.

Sticky Rice Balls in Tamarind Rasam Broth

Serves 4 as a main (6 small walnut-sized rice balls per 4 people)

Ingredients (Tomato Ransam Broth):

• 50g tamarind pulp
• 30g fresh ginger, thinly sliced
• 15g fresh turmeric, thinly sliced
• 1 large green or red chilli, sliced (20g)
• 250g cherry tomatoes
• 21/2 tbsp sunflower oil
• 1/2 lemon, halved again lengthways, then cut into 1/4 cm-thick half-moons (pips removed)
• 11/2 tsp cumin seeds, finely crushed, or ground cumin
• 1 tsp black mustard seeds
• 2 whole dried red chillies
• 20 fresh curry leaves, grounded if possible (optional)
• 3 garlic cloves, crushed and finely minced
• 3-4 plum tomatoes (300g), coarsely grated
• 2 tsp caster sugar
• Salt

Ingredients (Rice Balls):

• 200g Thai sticky rice, soaked for 1 hour in plenty of cold water, then drained well
• 2 tbsp sunflower oil, plus extra for shaping
• 1 onion, finely chopped (150g)
• 2 garlic cloves, crushed and pressed
• 15g fresh ginger, peeled and finely grated
• 10g coriander, stems & leaves finely chopped, plus extra picked leaves to garnish
• 2 spring onions, thinly sliced, white and green parts separated (30g)

Instructions:

• For the rasam, add to a medium saucepan on a medium-high heat, the first four ingredients, 750 ml of water and 1 teaspoon of salt. Bring to the boil, then lower the heat to medium and simmer gently for 20 minutes, stirring to break apart the tamarind pulp. Strain through a sieve into a bowl, pushing down to extract as much flavour as possible. Discard the aromatics.
• Meanwhile, put the rice into a medium saucepan, for which you have a lid, along with 220ml of water and 3/4 teaspoon of salt. Bring to the boil on a medium-high heat, then lower the heat to medium-low and cover loosely with the lid, leaving a small gap for some steam to escape. Cook for 20 minutes, then remove from the heat and let sit, uncovered, until cool.
• Toss the tomatoes in 1 1/2 teaspoons of oil. Place a large saute pan on a high heat. Once smoking, add the tomatoes and cook, tossing occasionally, until charred and blistered, about 4 minutes. Set aside. Add the lemons and cook until charred, 30-50 seconds per side, then set aside. Turn the heat down to medium-high, add the remaining 2 tablespoons of oil, the cumin and mustard seeds, dried chillies, curry leaves (if using) and garlic and cook for 90 seconds, until fragrant. Add the grated tomatoes and cook for 5 minutes more, then add the sugar, tamarind liquid, charred tomatoes and 1/2 teaspoon of salt. Bring back up to the boil and simmer for 20-30 mins until thickened. Set aside while you prepare the rice balls.
• For the rice balls, put the oil into a saute pan on a medium-high heat. Add the onion and cook for 7 minutes, until softened and browned. Add the garlic and ginger and cook for 90 seconds. Remove from the heat and transfer to a bowl with the cooked rice, coriander and spring onion. Mix well. With lightly oiled hands, form into twelve balls, weighing 30-35g each. If hands get sticky, just rinse hands with water then dry and reoil hands before making more rice balls so the rice doesn't get too wet.
• To serve, return the pan of rasam to a medium-high heat to heat through, then add the charred lemon slices and the sticky rice balls. Top with the picked coriander and serve.

Source : Yotam Ottolenghi Flavour Cookbook

Curried Parsnip Soup

Ingredients:

• 1 tsp Cumin Seeds
• 2 tsp Coriander Seeds
• 1 tsp Oil
• 1 Onion, peeled and diced
• 1 Garlic clove, peeled and crushed, chopped finely
• 1/2 tsp Turmeric
• 1/4 tsp Chilli powder
• 1 Cinnamon stick
• 450g Parsnips, peeled chopped
• 1 Litre Chicken Stock
• 1/2 tsp Freshly ground black pepper
• 2-3 tbsp Yoghurt
• Fresh coriander leaves, to garnish

Instructions:

• In a soup pot, over medium-high heat, dry fry the cumin and coriander seeds for 1-2 mins, stirring intermittently.
• Set aside until cool then grind the seeds in a pestle and mortar.
• Back to the soup pot, heat the oil and then cook the onion until softened.
• Add the garlic, turmeric, chilli powder and cinnamon stick to the pan.
• Cook for a min until fragrant.
• Add parsnips and stir well.
• Pour in the stock and bring it all to a boil.
• Reduce to a simmer, cover and cook for 1 hour.
• Discard the cinnamon stick and blitz the soup with a stick blender until smooth.
• Cook for another 30 mins, covered.
• Ladle into soup bowls, season with pepper, a dollop of yoghurt and fresh coriander leaves.

Korean Kimchi Jjigae

Serves 4.

Ingredients:

• 6 oz. pork belly or pork shoulder or 4 oz. bacon
• 1 small onion, finely chopped
• 2 cups chopped Napa cabbage kimchi with juices
• 1 Tbsp. gochugaru (coarse Korean hot pepper flakes)
• 1 Tbsp. gochujang (Korean hot pepper paste)
• 8 oz. firm tofu, cut into 1 inch cubes
• 2 scallions, thinly sliced
• Rehydrated Shitaake Mushrooms (optional)
• 1 Egg (optional)
• Cooked rice (for serving)

Instructions:

• Slice pork belly into long strips about 1/2 inch thick, then thinly slice strips crosswise. Heat a small pot over medium. Add pork belly and cook, stirring often, until some fat has cooked out into the pan and meat is cooked through but not browned, about 3 minutes. Pour off all but 1 tbsp fat (if needed). Add onion and cook, stirring often, until translucent, about 5 minutes. Add kimchi and juices and cook, stirring occasionally, until liquid evaporates and kimchi is softened, about 5 minutes.
• Add gochugaru, gochujang, and 2 cups water and bring to a simmer over medium-high. Reduce heat to medium and cook, stirring occasionally, until kimchi is very tender and flavors in stew come together, 20-30 minutes.
• Add tofu to stew and cook until heated through, about 3 minutes. Add optional shiitake mushroom and raw egg, if desired. Divide stew among bowls and top with scallions. Serve with rice alongside.
• Note: Stew can be made 4 days ahead. Let cool; cover and chill.

Source : Bon Appetit

Tomato & Lentil Soup

Serves 6.

Ingredients:

• 1 tsp Olive Oil
• 1 1/2 Cups Onion, chopped
• 1 Celery Stalk, chopped
• 1 Carrot, chopped
• 1 Bunch (2 Cups) English Spinach, fresh and chopped
• 1 Cup Dried Green Lentils
• 1 Can (28 Oz) Tomatoes, diced and not drained
• 2 Cloves Garlic, minced
• 4 Cups Chicken Broth
• 2 tsp Dried Oregano
• 1 1/2 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1/2 tsp Ground Black Pepper
• 1/8 tsp Ground Nutmeg

Instructions:

• Heat Olive Oil in a large soup pot over medium heat.
• Add onions, celery and garlic. Cook and stir for 3-4 mins, until vegetables begin to soften.
• Add all remaining ingredient, except spinach. Bring to a boil.
• Reduce heat to medium-low, cover and simmer for 30 mins, stirring occasionally.
• Add spinach and simmer for 15 more mins. Serve hot.

Lamb Shank, Fennel and Barley Soup

Ingredients:

• 1 tbsp Olive Oil
• 2 Lamb Shanks
• 1 Large Fennel Bulb, finely chopped
• 1 Brown Onion, finely chopped
• 1 Carrot, finely chopped
• 2 Celery Stick, finely chopped
• 2 Garlic Cloves, crushed and minced
• 1 Cup (250ml) Dry White Wine
• 4 Cups (1L) Beef Stock
• 1/2 Cup Pearl Barley
• 2 tbsp Tomato Paste

Instructions:

• Heat the oil in a large saucepan over medium-high heat. Add the lamb shanks and cook, turning occasionally to brown, for 5 mins or until brown all over. Set shanks aside.
• In the saucepan, combine the fennel, onion, carrot and celery. Cook, stirring for about 5 mins until onion softens.
• Add garlic and stir to combine.
• Add the wine, beef stock, barley and tomato paste. Mix well.
• Return the lamb to the soup, bring to a boil, then reduce to low to simmer. Cook, covered, for 2 hours or until lamb is falling off the bone.
• Transfer lamb shanks to a plate. Remove the meat, cut into 2 cm pieces and discard the bones. Return the meat to the soup.
• Season to taste. Serve hot.

Lamb Shank, Barley & Turnip Stew

Serves 4
Time : 15 min Prep, 2 hrs + 20 min Cook

Ingredients:

• 1 tbsp Olive Oil
• 2 Lamb Shanks (approx. 800g)
• 1 Leek, pale section sliced thinly
• 2 Garlic Cloves, crushed
• 2 tsp Ground Fennel
• 2 tsp Paprika
• 1 Turnip, peeled and diced into 1cm cubes
• 1 Swede, peeled and diced into 1cm cubes
• 2 Celery Sticks, finely chopped
• 1 Cup (200g) Pearl Barley
• 4 Cups Chicken Stock
• 2 tbsp Tomato Paste
• Flat leaf parsley, to serve
• Crusty bread, to serve

Instructions:

• In a large soup pot, over medium-high, heat half the oil and brown lamb shanks (for about 8 mins). Set the lamb shanks aside.
• Add the remaining oil to the pot. Cook leek and garlic, stirring, until leek softens for about 5 mins.
• Add the fennel and paprika. Cook stirring until fragrant (1 min).
• Add the turnip, swede and celery. Cook stirring for 2 mins.
• Return the lamb back into the pot with the barley, stock and tomato paste.
• Bring mixture to a boil, then reduce to a simmer. Cook, covered, for 2 hours or until the lamb is falling off the bone.
• Transfer the lamb shanks to a heat proof bowl and shred the meat finely.
• Return the shredded lamb meat only to the soup pot.
• Serve stew warm with chopped parley leaves and crusty bread.

Chicken, Fresh Tomato and Barley Soup

Serves 6
Prep : 10mins
Cooking : 55 mins

Ingredients:

• 1 tbsp Olive Oil
• 25g Butter
• 2 Brown Onions, finely chopped
• 3 Fresh Thyme Sprigs, leaves picked
• 2 Cups Chicken Broth
• 4-6 Chicken thighs, chopped into 1" pieces
• 1/2 Cup Pearl Barley
• 2 Tomatoes, seeded and diced
• 100g Baby Spinach Leaves

Instructions:

• Heat 1 tbsp oil and cook the chicken thigh pieces and cook through. Set aside.
• Heat the oil and butter in a large stock pot over medium heat.
• Add the onion and thyme leaves and stir for 15 mins or until the onion is light golden.
• Add the chicken broth. Increase heat to high and bring to a boil.
• Add the barley and reduce heat to medium. Simmer for 30 mins or until barley is just tender.
• Add the tomato spinach and chicken thighs. Stir for 3 mins or until the spinach wilts and the chicken is heated through.
• Season to taste and serve hot.

Wonton Soup

Delicious!
Makes about 6-8 Servings

Ingredients (Broth):

• 10 Cups Chicken Broth
• 2 Cups Boiled Water
• 1/2 Cup Chopped Green Onions + 1/4 Cup Extra Chopped Green Onions for Serving
• 1/2 Cup Fresh Basil Leaves, cut into thin strips
• 2 tbsp Reduced-sodium Soy Sauce
• 4 tsp Sesame Oil
• 2 tsp Grated Gingerroot

Ingredients (Dumplings):

• 2 Packages of 25-30 Wonton Wrappers
• 500g Pork Mince
• 1/4 Small Chinese Cabbage
• 1 tbsp Soy Sauce
• 1/2 tsp Sesame Oil
• 1 tsp Grated Ginger
• 1/4 Cup Shitake Mushroom, chopped finely (optional)
• 1/4 Cup Water Chestnuts, chopped finely (optional)

Instructions (Broth & Dumplings):

• Combine all dumpling ingredients (apart from the wrappers) in a medium bowl. Mix well.
• Have a small bowl of tepid water at the ready.
• Working one at a time, place 1 tsp of filling in center of wonton wrapper. Then dip your fingertip into the water and wet two sides of the wonton so that when you fold it into a triangle it sticks together better.
• Fold into a triangle shape (with the filing inside) and press down to seal ensuring no holes or gaps open. Press out any air bubbles or pockets.
• Then fold each of the two smaller edges (not the 90 degrees one!) over the center (aka area where the filling is) so it looks sort of like an open envelope (but of course the dumpling is sealed inside).
• Place the completed dumpling on a place with a moistened (not dripping wet) towel on top.
• Repeat with remaining wrappers and filling.
• Bring chicken broth to a boil, in a large saucepan.
• Add onions, basil, soy sauce, sesame oil and gingerroot.
• Simmer, uncovered, for 2 mins. The broth is then ready!
• Bring broth back to a boil. Add wontons. Stir once or twice to prevent wontons from sticking together. Boil for 5 minutes.
• Serve the soup hot with at least 5 wontons per bowl or more, and top with extra chopped green onions.

Chinese Egg Drop Soup

Serves 4
Prep and cook time : 40 mins

Ingredients :

• 1L Chicken Stock
• 1/4 Cup Xao Xing Wine / Chinese Cooking Rice Wine
• 1 tbsp Oyster Sauce
• 1 tsp Fresh Ginger, grated
• 1 Garlic Cloves, crushed and minced finely
• 1 Red Chilli, chopped finely + extra for serving if needed
• 1 tsp Sesame Oil
• 200g Fresh Singapore Noodles
• 2 Eggs, lightly beaten
• 1.5 Cups Cooked BBQ Chicken, thinly sliced
• 2 Green Onions, thinly slices, keeping white and green parts separated

Instructions (Broth & Dumplings):

• In a large soup pot, over medium heat, combine stock, chinese wine, oyster sauce, ginger, garlic, chilli, sesame oil, white parts from the sliced green onions.
• Bring to a boil and simmer for 20 mins.
• Meanwhile, in a separate smaller saucepan, boil water and add singapore noodles for just 30 secs to remove starch. Remove from the water and set aside to drain.
• Back to the main soup pot, in a thin stream and while sowily stirring the soup, slowly add lightly beaten egg to soup.
• Once the eggs are cooked, the soup is ready to serve.
• To serve, place noodles and chicken slices at the base of the bowls, ladle soup over, and finally garnish with green onions and, if desired, extra chilli.

Brown Rice Congee with Fried Garlic

Serves 3-4.

Ingredients :

• 3 Cloves Garlic
• 3.5 cups Water
• 1 cup Chicken Stock
• 3/4 cup (150g) Brown Rice
• 1 tbsp Ginger, grated
• 2 Green Onions, sliced thinly
• 2 Chicken Thighs
• 1/4 cup Vegetable Oil
• 1 tbsp Soy or Tamari Sauce
• 1/4 cup Coriander Leaves, chopped
• 1 tsp Sesame Seeds, toasted

Instructions :

• Crush and mince one garlic clove. Thinly slice the remaining ones.
• In a large saucepan, over medium heat, combine the water, stock, rice, chopped garlic, ginger and a quarter of the green onion.
• Bring the mixture to boil. Add the chicken.
• Return the mixture to boil, reduce heat and simmer for 12 mins until chicken is cooked through.
• Remove chicken from the broth and transfer it to a shallow bowl. Let it cool for 10 mins then shred chicken into thick strands. Set aside in the fridge.
• Simmer the soup for 1.5 hours until the rice breaks down to form a thick porridge consistency.
• Meanwhile, in a small saucepan over medium heat, add oil and fry sliced garlic for 1 min until golden.
• Remove garlic with a slotted spoon and place it on paper towel to drain. Reserve garlic infused oil.
• Five minutes before serving the congee, stir in chicken and soy sauce to broth mixture. Taste and season as needed.
• Serve congee topped with fried garlic, coriander leaves, toasted sesame seeds and remaining green onion (green parts). Drizzle also with some of the reserved garlic infused oil.

Source: https://www.womensweeklyfood.com.au/recipes/brown-rice-congee-with-fried-garlic-29398

Black Rice Congee with Tahini Sauce

Serves 2.

Ingredients (Congee) :

• 90g Black Rice, dry rice roughly blitzed, soaked overnight, then drained in a cheesecloth
• 1.5 tbsp Olive Oil
• 20g Fresh Ginger, grated
• 2 Spring Onions, finely chopped, white and green parts separated
• 3 Garlic Cloves, peeled and finely chopped
• 500ml Chicken Stock, hot
• 3/4 tsp Salt

Ingredients (Tahini Sauce) :

• 30g Tahini (mixed well combining solids and liquids)
• 1 tbsp Soy Sauce
• 1 tbsp Mirin
• 1 tbsp Rice Vinegar

Ingredients (Assembly) :

• 2 Egg Yolks
• 25ml Soy Sauce
• 3g Chives, finely chopped
• 1/2 tbsp White Sesame Seeds, toasted
• 1/2 tbsp Black Sesame Seeds, toasted
• 1 tsp Chili Oil

Instructions:

• In a food processor, roughly blitz the dry black rice. Soak it overnight, then drain it in a cheesecloth. Set aside.
• In a small bowl, carefully place an egg yolk and the soy sauce. Place it in the fridge to cure for up to 2 hours.
• In a large and deep saucepan on a med-high heat, combine the olive oil, ginger, onion white parts and garlic.
• Cook while stirring for 5 mins until soft and fragrant.
• Place 1 tbsp of the mixture in a small bowl along with the chives and the onion's green parts. Stir to combine. Set aside.
• Back to the saucepan, add the rice, hot chicken stock and salt.
• Bring to a simmer and cook on low for 20-40 mins, while stirring, until the rice has softened.
• Meanwhile, whisk in a medium-sized bowl, the tahini sauce ingredients along with 2 tbsp water until smooth.
• Divide the congee between two bowls, topping each with some tahini sauce, a cured egg yolk, a spoonful of the reserved onion mixture, a drizzle of the chilli oil and a sprinkling of toasted sesame seeds.

Source: https://www.theguardian.com/food/2020/jan/11/yotam-ottolenghi-comfort-food-recipes-congee-gnocchi-buns

Vietnamese Oxtail Soup (Hang Wuao Soup)

Serves 2

Ingredients:

• 60ml Vegetable Oil
• 2 Onions, chopped finely
• 4 Garlic Cloves, smashed
• 1.5kg Oxtail, cut into 4-5cm thick pieces
• 1 tbsp Sea Salt
• 3 Asian shallots, peeled
• 4 Tomatoes, quartered
• 3 Waxy Potatoes, peeled, cut into bite sizes
• 1 Carrot, sliced into 2 cm thick half moons
• 1 Red Chilli, minced
• 80ml Fish Sauce
• 2 tbsp Light Soy Sauce
• 1 Lime, juiced
• 2 Green Onions, sliced diagonally
• 4 Sawtooth coriander leaves

Ingredient (Spice Mix):

• 1 tbsp Coriander Seeds
• 2 cinnamon Sticks
• 2 tsp White Peppercorn
• 2 Star Anise

Instructions:

• In a large pressure cooker, over medium heat, add oil. Once hot, cook the onion and garlic for 2 mins until fragrant.
• Increase heat to high and brown the oxtail pieces on all sides.
• Fill the soup pot with boiling water to cover the oxtail. Bring to a boil. Skim off and discard the impurities that surface.
• Place spice mix into a cheesecloth. Tie the cloth closed and add to the pan with the salt.
• Reduce heat to low and pressure cook for 20 minutes.
• Release the pressure and add the shallots, tomatoes, potato and carrot. Add more water to cover the ingredients.
• Then pressure cook for another 10 minutes. Oxtail meat should be falling off the bone at this point.
• Stir in the minced chilli, fish sauce, soy sauce and lime juice. Tasting and adjusting as needed.
• Ladle the soup into soup bowls, garnishing with green onion slices and coriander leaves.

Chicken and Dumplings Soup

Serve 6-8

Ingredients (Soup):

• 6 Chicken Thighs (about 2 1/2 Pounds), cut into small pieces
• 2 tsp Vegetable Oil
• 2 Small Onions, chopped fine (about 1 1/2 Cups)
• 2 Medium Carrots, peeled and diced
• 1-2 Celery Stalks, diced
• 1/4 Cup Dry Sherry
• 6 Cups Low-Sodium Chicken Broth (I use 4-5 cups of regular chicken broth with an extra 1-2 cups of water)
• 1 tsp Minced Fresh Thyme Leaves
• 1 Pound Chicken Wings
• 1/4 Cup Chopped Fresh Parsley Leaves (optional)

Ingredients (Dumplings):

• 2 Cups Plain Flour
• 1/2 tsp Baking Soda
• 1 tsp Sugar
• 1 tsp Salt
• 3/4 Cup Buttermilk
• 4 tbsp (1/2 stick) Unsalted Butter, melted and cooled
• 1 Egg White

Instructions (Soup):

• Pat chicken thighs, skin-side down, and brown, in a large stock pot, until skin is crisp and well browned, 5-7 mins.
• Using tongs, turn chicken pieces over to brown on the second side, 5-7 more mins. Transfer to a large plate.
• Discard all but 1 tsp of fat from the pan.
• Add chopped onions, carrots and celery to the now-empty pot. Cook, stirring occasionally, until caramelized, 7-9 mins. Str in sherry, scraping p any brown bits.
• Stir in stock and thyme. Return chicken thigh, with any accumulated juices, to pot and add chicken wings.
• Bring to simmer, cover, and cook until thigh meat offers no resistance when poked with tip of paring knife but still clings to bones, 45 to 55 mins.
• Remove pot from heat and transfer chicken to cutting board. Allow broth to settle 5 mins, then skim fat from the surface using a wide spoon or ladle. When cool enough to handle, remove and discard skin from chicken.
• Using fingers or fork, pull meat from chicken wings if desired. If using thighs with the bone, do the same to remove the bones and return the chicken in small chunks. Return meat to the pot.
• Keep on low heat to simmer.

Instructions (Dumplings):

• Whisk flour, baking soda, sugar and salt in a small bowl.
• Combine buttermilk and melted butter separately in a large bowl, stirring until butter forms small clumps. Whisk in egg white.
• Gradually add dry ingredients to wet mixture. Stir with rubber spatula until just incorporated and batter pulls away from the sides of the bowl.
• Return the soup heat to medium.
• Drop small rounded spoonfuls of dumpling dough into the hot soup.
• Once all dumplings are in the broth, turn heat back to low and simmer, covered, for 5-10 mins. Wrap the soup pot cover with a towel to absorb excess moisture, preventing dumplings from turning soggy.
• Simmer gently until dumplings have doubled in size and toothpick in the centre comes out clean, which is approx 13-16 mins.
• Serve hot!

Pumpkin & Barley Soup with Toasted Hazelnuts

Serves 4

Ingredients:

• 1/2 Cup Olive Oil
• 700g Butternut Pumpkin, peeled, cut into 2cm pieces
• 1 Shallot, chopped
• 2 Garlic Cloves, crushed
• 6 Cups Vegetable or Chicken Stock
• 3/4 Cup Pearl Barley
• 10 Sage Leaves
• 1/2 Cup Whole Hazelnuts, toasted, skinned and lightly chopped
• 2 tsp Lemon Juice, plus 1 tsp finely grated lemon zest

Instructions:

• In a large heavy pot, heat 1 tbsp of the oil over medium-high heat.
• Add 2/3rds of the pumpkin, plus the shallot and garlic. Cook for 5 min or until the vegetables are beginning to soften.
• Add the vegetable stock. Bring to a boil, then reduce the heat to a simmer and cook, partially covered, for 20 mins or until the pumpkin is completely soft.
• Use a stick blender to puree the mixture until smooth. Transfer the mixture to another container and set aside.
• Wipe the soup pot clean, place it back over medium-high heat with 1 tbsp of oil and, after a minute or two, the barley and sage.
• Cook, stirring, for 2 mins until the barley is toasted.
• Carefully as the pot is very hot, add the pureed soup.
• Return the mixture to a simmer and cook, partially covered, for 25 mins.
• Add the remaining diced pumpkin and cook, uncovered, for another 20 mins, stirring occasionally so the soup doesn't burn on the bottom until the barley and pumpkin are tender.
• Season the soup to taste with salt.
• Meanwhile, in a small bowl, toss the hazelnut with the lemon juice and remaining 2 tbsp of oil to coat. Season with salt.
• Divide the soup among bowls and garnish with seasoned hazelnuts and lemon zest.

Creamy Baby Spinach & Cannellini Bean Soup

Serves 4.
Prep time 20 mins, Cooking time 15 mins.

Ingredients:

• 1 1/2 tbsp Olive Oil
• 1 Large brown onion, finely chopped
• 2 Garlic Cloves, crushed
• 2 x 400g Cans Cannellini Beans, rinsed and drained
• 875ml (3 1/2 Cups) Salt-reduced Chicken Stock
• 300g Baby Spinach Leaves
• 1/4 Cup Fresh Continental Parsley Leaves
• 60ml (1/4 Cup) Thickened Cream
• 100g Sliced Mild Pancetta, finely chopped
• 150g Fresh Ricotta, crumbled (optional, for serving)

Instructions:

• Heat 1 tbsp of the oil in a saucepan over medium-low heat.
• Add the onion and garlic and stir for 4 mins or until soft.
• Add the cannellini beans and stir for 1-2 mins more.
• Stir in the stock. Cover and bring to a boil.
• Stir in the spinach and parsley, return to a boil.
• Remove from heat and stand for 2 mins.
• Puree until smooth.
• Stir in the cream. Season to taste.
• Meanwhile, heat the remaining oil in a frying pan over medium-heat.
• Add the pancetta to the frying pan and stir for 4-5 mins or until crisp. Transfer crisp pancetta to a plate lined with paper towel to drain.
• Ladle soup among bowls. Top with pancetta and ricotta. Season with peper.

Roast Garlic & Fennel Soup

Prep 1 hour, Cook 1.5 hours + Resting
Serves 8-10

Ingredients:

• 2 Garlic Heads
• 125ml (1/2 cup) Olive Oil
• 8 Fennel Bulbs, quartered, fronds removed apart from 2 stalks reserved.
• 2 Leeks, white part only, sliced thinly
• 1 Onion, finely diced
• 1L (4 Cups) Vegetable Stock
• 200g Creme Fraiche, plus extra to serve
• 1/4 Cup Flat Leaf Parsley, chopped

Instructions:

• Preheat oven to 180C.
• Place each garlic head on a piece of foil, drizzle each with 1 tsp oil and wrap individually to enclose, then set aside.
• In a medium sized bowl, place the fennel pieces and 60ml of the olive oil. Toss to coat fennel pieces with oil.
• Scatter fennel wedges on a deep dish baking tray lined with baking paper. Season with salt and pepper.
• Bake for 40-50mins, until golden and very tender, turning fennel occasionally.
• Add foil-wrapped garlic to the pan, next to the fennel, after 10mins and roast until tender.
• Remove from heat and set aside.
• Heat remaining oil in a large saucepan over medium-heat, add leek slices and onion and stir intermittently for 6-7mins, until tender.
• Add stock and 750ml water and bring to a simmer.
• Add fennel, reduce heat to low, cover and simmer for flavours to combine (10-12 mins), then remove from heat.
• Squeeze roast garlic from skin (discard skin) and add to the fennel mixture.
• Process mixture with a hand-held blender until smooth.
• Add creme fraiche, season to taste and stir to combine (process with blender if creme fraiche is not blended thoroughly into the soup).
• Remove fronds from reserved 2 fennel stalks and combine with chopped parsley. Set aside.
• Serve soup with fennel fronds, chopped parsley and extra creme fraiche.

Cream of Sorrel Soup

Ingredients:

• 1 Onion, diced
• 3 tbsp Butter, divided
• 3-4 Cups Packed Fresh Sorrel Leaves, washed, stems removed, cut into strips, patted dry + some for garnish
• 1/2 tsp Salt
• 3 tbsp Flour
• 4 Cups Chicken Stock
• 2 Eggs
• 1/2 Cup Cream

Instructions:

• In a large soup pot, melt the butter and saute the onions for 5-10 mins until softened.
• Stir in all but a handful of the sorrel and the salt. Cover the pot and turn the heat down to simmer. Cook for about 5 mins until the leaves are tender and wilted.
• Turn the heat back up to medium and sprinkle in the flour. Cook for 3 mins.
• Pour in boiling chicken stock, stir well and simmer for another 5 mins. Don't blitz the sorrel leaves - they are delicious as they are.
• Meanwhile, in a large mixing bowl, whisk the eggs and cream together.
• Very gradually, while stirring quickly, pour in a cup of hot soup into the egg mixture.
• Continue to add in gradually a few more cups, stirring constantly. Then return the soup to the soup pot still stirring.
• Heat for 1-2 mins over med heat but don’t bring the soup to a boil as you want to just cook the eggs.
• Turn off the heat and serve immediately garnished with the remaining sorrel leaves.

Source : From Debbie Stein

Roasted Sweet Potato Soup (with a Dash of Maple Syrup)

Serves 4.
Prep & Cook in 50 mins.

Ingredients:

• 850g Orange Sweet Potato, peeled and cut into 3cm cubes
• 1 Medium Brown Onion, cut into wedges
• 2 Garlic Cloves, peeled
• 2 tbsp Olive Oil
• 1-2 tbsp Maple Syrup
• 4 Cups Chicken Stock
• 1 Cup Pure Cream
• 1 tbsp Chopped Fresh Oregano Leaves

Instructions:

• Preheat oven to 180C.
• Grease and line a deep baking dish with bakng paper.
• Place potato, onion, garlic, maple syrup, and olive oil in a bowl. Toss to coat.
• Place them in the lined baking dish and season with salt and pepper.
• Roast for 25-30 mins or until golden and tender.
• Place roast vegetables in a large soup pan. Add stock.
• Bring to a boil over medium-high heat.
• Reduce heat to medium-low and simmer for 5 mins until heated through.
• Remove from heat and let cool for 5 mins.
• Blend soup with a hand-blender or in batches, until smooth.
• Return soup to low heat. Stir in 1/4 cup cream.
• Cook stirring for 2 mins until heated through.
• To serve, ladle into bowls, drizzle with remaining cream and sprinkle with oregano.

Kohlrabi, Cavolo Nero, Roasted Pine Nut and Tomato Soup

Best served with Miso Sweet Potato Mash

Ingredients:

• 2 tbsp Extra-Virgin Olive Oil
• 2 Shallots, chopped finely
• 1 tbsp Rosemary Leaves
• 100g Pine Nuts
• 400g Can Diced Tomatoes (including the liquid)
• 2 tbsp Soy Sauce
• 1 Kohlrabi, peeled and diced in small bite-sized cubes
• 1 Bunch of Cavolo Nero (Tuscan Cabbage), roughly chopped with stalks removed if time permits
• 1-2 tbsp Shiro Miso Paste (white miso paste)

Instructions:

• Heat a large and deep sauce pan on medium-high and add the oil, followed by the onion, rosemary and pine nuts.
• Stir frequently until the onion is caramelised, careful not to burn the pine nuts.
• Add the tomatoes and their liquid, soy sauce, kohlrabi and 700ml of just boiled water.
• Bring to a boil, cover and then turn the heat down and let simmer for 10 mins.
• Then add the chopped cavolo nero and continue simmering for another 10-15 mins until the kohlrabi is just tender but still has some firmness.
• Mix in the miso and taste - starting with 1 tbsp, adding a second if needed.
• Serve warm.

Ezogelin Corbasi - Turkish Red Lentil Soup with Mint & Sumac

Serves 4-6

Ingredients:

• 2 tbsp Olive Oil
• 1 Onion, finely chopped
• 1 Carrot, finely diced
• 1 Stick Celery, finely chopped
• 3 or 4 Cloves Garlic, finely chopped
• 1 tbsp Paprika
• 1 tsp Cumin Seeds
• 1/4 tsp Dried Chilli Flakes
• 1/4 tsp Cayenne Pepper
• 3 tbsp Tomate Frito (Tomato Paste)
• 1 Tomato, chopped
• 2 tbsp Dried Mint
• 150 gr (1 cup) Dried Red Lentils
• 50 gr (1/4 cup) Wholegrain Rice
• 50 gr (1/4 cup) Quinoa or Bulgur Wheat
• 1 1/2 Litres Vegetable Stock
• 2 tbsp Sumac (optional)
• Salt & Freshly Ground Black Pepper
• Fresh Mint Leaves, chopped for garnish
• Sumac for garnish (optional)
• Lemon wedges, to serve

Instructions:

• Heat the olive oil in a large soup pot over a medium heat.
• Cook the onions, carrots & celery with a pinch of salt for 4 or 5 minutes until softened and lightly golden.
• Add the garlic, cumin seeds, paprika, chilli flakes, cayenne, tomato & tomato paste and cook for a further 5 minutes.
• Add in the lentils, rice & quinoa (or bulgur wheat) and stir to coat.
• Add the Vegetable stock. Season well with salt & black pepper, add the dried mint and bring to the boil.
• Turn the heat down, cover and simmer for 35-40 minutes until everything is tender.
• If you can, remove a few ladlefuls of the soup and blend it until smooth, then add it back into the soup. This gives it a smoother thicker consistency.
• Add the sumac, taste for seasoning, add more salt or mint if necessary. Bring back to the boil.
• Serve in warm bowls sprinkled with chopped fresh mint leaves, a little sumac and some lemon wedges to squeeze over.

Mexican Spicy Black Bean Soup

Ingredients:

• 2 tbsp Olive Oil
• 1 Red Onion, finely chopped
• 2 Cloves Garlic, crushed and minced
• 1 tsp Jalapeno, minced (OR 1 Hot Chilli Pepper, deseeded and chopped finely)
• 1 tbsp Tomato Paste
• Salt & Pepper
• 1/2 tsp Ground Cumin
• 3 x 400g cans Black Beans (including their liquid)
• 3 cups Chicken or Vegetable Stock
• 1 Bay Leaf
• Sour cream, for garnish
• 1/2 cup Coriander, chopped, for garnish

Instructions:

• In a large soup pot, over medium heat, add oil.
• Cook onion for 5-10 mins until soft and translucent.
• Add jalapenos / chilli and garlic. Cook for 2 mins until fragrant.
• Stir in tomato paste and cook for another minute.
• Season with salt, pepper and cumin. Stir to coat.
• Add black beans with their liquid, the bay leaf and chicken broth.
• Bring the soup to boil then reduce it to a simmer and cook for 15 mins. You may need to reduce it a further on low for 20-30 mins if you prefer a thicker soup.
• Remove bay leaf and, using a stick blender, partially blend the soup so there is still some texture.
• Serve warm with a dollop of sour cream and coriander leaves.

Source: https://www.delish.com/cooking/recipe-ideas/recipes/a55504/easy-black-bean-soup-recipe/ (Recipe Adapted)

Ecuadorian Quinoa, Potato & Queso Fresco Cheese Soup

Ingredients:

• 1 Onion, diced
• 1 Red Capsicum, deseeded and diced
• 1 cup Chicken Stock
• 1 tbsp Alino (combined 1 garlic clove, 1/4 tsp cumin, 1 tsp water, pinch salt)
• 1 tsp Cumin
• 1 tsp Ground Achote
• 1/2 cup Quinoa, rinsed well
• 1-2 Potatoes, peeled and diced into 1cm cubes
• 1 cup Green Cabbage, chopped
• 2 cups Chicken Stock
• 2 cups Water
• 1 tsp Salt
• 1/4 tsp Chilli Flakes
• 1 tsp Chipotle Powder (optional)
• 2 cups Queso Fresco Cheese, crumbled (or Haloumi)
• 2 tbsp Coriander Leaves

Instructions:

• In a soup pot, prepare a refrito with the first six ingredients by boiling them together, over med heat, for 5 mins.
• Stir in quinoa and the additional stock and water.
• Boil for 15 more mins.
• Add diced potatoes, cabbage, salt and, as needed, an extra cup of water.
• Reduce to low and simmer for about 20 mins until the potatoes are soft.
• Stir in the crumbled cheese and coriander leaves.

Source: Ecuadorian Cookbook (Recipe Adapted)

Ecuadorian Potato & Peanut Stew

Ingredients:

• 1 Red Onion, diced finely
• 1 Red Capsicum, diced
• 1 tbsp Alino (combined 1 garlic clove, 1/4 tsp cumin, 1 tsp water, pinch salt)
• 2 tbsp Achiote Powder
• 8 Pork Chipolata Sausages, chopped in small pieces (or Chicken, Tofu, etc)
• 2 cup Water
• 3 Medium-sized Potatoes, peeled and diced in 1.5cm cubes
• 5 tbsp Peanut Butter
• 2 tbsp Coriander, chopped finely + extra for garnish
• 1/2 tsp Salt
• Grind of Pepper
• Rice or Pearl Couscous, to serve

Instructions:

• In a soup pot, over medium heat, add a tbsp of oil and prepare a refrito by cooking up onion, capsicum, alino, achiote and a pinch of salt.
• Cook the mixture for 5 mins. Set refrito aside.
• Add a tbsp of oil and brown the meat.
• Add the refrito, the diced potatoes and 2 cups of water.
• Simmer for 20 mins.
• Meanwhile, in a medium-sized bowl, blend the peanut butter with a cup of warm water.
• Add the peanut butter mixture to the soup pot and continue cooking for about 10 more mins, until potatoes are very soft.
• Remove the soup from the heat.
• Stir in coriander, salt and pepper. Taste and season as needed.
• Serve stew over rice, with extra coriander leaves as garnish.

Source: Ecuadorian Cookbook (Recipe Adapted)