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SOULFUL SOUPS


For a Quick Shortcut, Click on the Recipee Below;

North American & Australian Soups:
Potato Leek Chowder
Chestnut & Potato Soup
Roasted Sweet Potato Soup (with a Dash of Maple Syrup)
Curried Parsnip & Lentils Soup

Gingered Carrot Soup
Celeriac & White Bean Soup with Crispy Chorizo & Glazed Apple
Broccoli Soup

Roast Garlic & Fennel Soup

Creamy Mushroom Soup
Creamy Baby Spinach & Cannellini Bean Soup

Spicy Chickpea and Bulgar Soup
Tomato & Lentil Soup
Kohlrabi, Cavolo Nero, Roasted Pine Nut and Tomato Soup

Green Pea and Ham Soup
Hearty Beef & Barley Soup
Lamb Shanks, Fennel and Barley Soup
Lamb Shank, Barley & Turnip Stew

Chicken, Fresh Tomato and Barley Soup
Chicken and Dumplings Soup
Pumpkin & Barley Soup with Toasted Hazelnuts

Asian Soups:
Cambodian Red Chicken Soup with Pineapple
Thai Coconut Chicken Soup (Tom Kha Gai)
Malaysian Prawn Laksa Soup

Vietnamese Glass Noodle Soup with Prawns and Pork
Chinese Wonton Soup

Vietnamese Oxtail Soup (Hang Wuao Soup)

Vietnamese Beef Soup with Lemongrass and Noodles

Sichuan Hot and Sour Soup (Suan-La Tang)
Thai-Style Tomato Soup
Thai-Style Pumpkin & Chilli Soup
Southern Indian Mulligatawnski Soup

Soups from other Areas:
Tuscan Creamy Sweet Pepper Soup
Eastern European Borscht Beetroot Soup
Chicken, Cabbage and Bread Soup
Arabian Freekeh & Chicken Soup
Garlic & Harissa Soup
Spiced Cauliflower and Tahini Soup
Turkish Red Lentil Soup with Mint & Sumac

Chilled Soups:
Chilled Leek, Cucumber and Mint Soup
Spanish Gazpacho Soup


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


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.


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.


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.


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.



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.



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 sou 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.


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.


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.


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.


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.

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.

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