On the Menu July 2016
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6 Soups to Keep you Warm
If you're looking for a meal that will warm you through, fill you up and won't break the budget look no further than soup.
It can be anything from a simple broth to a hearty vegetable and meat filled meal in a bowl. Serve it with crusty bread, toast, crumpets or English muffins or crackers for a hearty winter dinner.
It can be anything from a simple broth to a hearty vegetable and meat filled meal in a bowl. Serve it with crusty bread, toast, crumpets or English muffins or crackers for a hearty winter dinner.
1. Step-by-Step Chicken Noodle Soup
Here’s a heart warming soup that is sure to please chicken noodle soup lovers. It’s perfect for more picky eaters because the vegetables are finely chopped. Plus, it’s easy to swap out your family’s favourites to custom make the soup just the way you want.
This soup uses homemade and well-seasoned chicken broth, so there is no need to add additional seasonings. All we add is a little salt and pepper. If you happen to be using a commercial chicken stock, forego the salt and consider adding about 1 tsp of dried thyme and parsley.
Ingredients:
3 carrots
1 stalk celery
¾ cup cauliflower
2 litres homemade seasoned chicken stock
Salt
Pepper
¾ cups cooked chicken, cut in small pieces
½ cup uncooked soup noodles
You will also need a cutting board, sharp knife, vegetable peeler, measuring cups, large pot and spoon that can withstand heat.
This soup uses homemade and well-seasoned chicken broth, so there is no need to add additional seasonings. All we add is a little salt and pepper. If you happen to be using a commercial chicken stock, forego the salt and consider adding about 1 tsp of dried thyme and parsley.
Ingredients:
3 carrots
1 stalk celery
¾ cup cauliflower
2 litres homemade seasoned chicken stock
Salt
Pepper
¾ cups cooked chicken, cut in small pieces
½ cup uncooked soup noodles
You will also need a cutting board, sharp knife, vegetable peeler, measuring cups, large pot and spoon that can withstand heat.
Step 1. Prepare Vegetables
Cut your chosen vegetables into small pieces. For our recipe, we peel and cut the carrots.
Cut your chosen vegetables into small pieces. For our recipe, we peel and cut the carrots.
Chop the celery into small pieces.
Cut the cauliflower into small florets.
Step 2. Start Cooking
Place your stock into a large pot and heat to boiling.
Place your stock into a large pot and heat to boiling.
Reduce heat to simmer and add the carrots, celery and cauliflower. Add salt and pepper to taste.
Simmer for about 10 minutes. Then add the chicken pieces.
Then add the noodles.
Simmer for about 5 more minutes and serve.
2. Butternut Pumpkin Soup
Ingredients:
3 cups butternut pumpkin, peeled, seeded and cubed (about 500g)
1 large apple, peeled and quartered
1 tsp butter
1 small onion, finely diced
1 tbsp crushed garlic
¼ cup plain flour
¼ tsp thyme
⅛ tsp salt
1-¼ cups chicken stock
Method:
Steam the pumpkin and apple until soft. While the pumpkin is steaming, saute the onion and garlic in butter until the onion is clear. Add the remaining ingredients to the blender and blend for 3 or 4 minutes, or until the mixture thickens.
Pour the soup into a blender and blend until smooth, less than one minute (or use a stick blender to puree). Serve immediately.
Ingredients:
3 cups butternut pumpkin, peeled, seeded and cubed (about 500g)
1 large apple, peeled and quartered
1 tsp butter
1 small onion, finely diced
1 tbsp crushed garlic
¼ cup plain flour
¼ tsp thyme
⅛ tsp salt
1-¼ cups chicken stock
Method:
Steam the pumpkin and apple until soft. While the pumpkin is steaming, saute the onion and garlic in butter until the onion is clear. Add the remaining ingredients to the blender and blend for 3 or 4 minutes, or until the mixture thickens.
Pour the soup into a blender and blend until smooth, less than one minute (or use a stick blender to puree). Serve immediately.
3. Creamy Potato Soup
Ingredients:
2kgs potatoes, peeled and quartered (If you have leftover mashed potatoes you can use them in this recipe instead of quartered potatoes)
1 onion, diced
125g butter
Diced ham
Salt, Pepper, Garlic to taste
Milk
Grated cheese
Method:
Boil potatoes and onion for about twenty minutes. (Omit this step if using mashed potatoes.) Drain and save the water.
Put the potatoes and onion back on the stove and add about 2 cups of the potato water back into the pot. Add butter.
Mash the potatoes to desired consistency. The more you mash the smoother the soup will be. Add diced ham and salt and pepper to taste. Add enough milk to thin to the desired consistency. Heat for about 10 minutes or until hot and then serve. Garnish with cheese.
Notes: If you have leftover mashed potato they can be used to make this soup.
Dehydrated potato can also be used to make this soup. Make the potato according to the directions. Add the butter and enough milk to thin to the desired consistency.
Corn kernels can be used instead of the diced ham.
Ingredients:
2kgs potatoes, peeled and quartered (If you have leftover mashed potatoes you can use them in this recipe instead of quartered potatoes)
1 onion, diced
125g butter
Diced ham
Salt, Pepper, Garlic to taste
Milk
Grated cheese
Method:
Boil potatoes and onion for about twenty minutes. (Omit this step if using mashed potatoes.) Drain and save the water.
Put the potatoes and onion back on the stove and add about 2 cups of the potato water back into the pot. Add butter.
Mash the potatoes to desired consistency. The more you mash the smoother the soup will be. Add diced ham and salt and pepper to taste. Add enough milk to thin to the desired consistency. Heat for about 10 minutes or until hot and then serve. Garnish with cheese.
Notes: If you have leftover mashed potato they can be used to make this soup.
Dehydrated potato can also be used to make this soup. Make the potato according to the directions. Add the butter and enough milk to thin to the desired consistency.
Corn kernels can be used instead of the diced ham.
4. Slow Cooker Bean Soup
Ingredients
1 bag dried bean soup mix (Italian is nice)
1-2 cups chopped ham or ham bone (this is a great way to use up a leftover Christmas ham bone)
3 stalks celery, sliced
1 large brown onion, diced
2 large carrots, sliced
8 cups water
2 cups skim milk
Salt and pepper to taste
Method:
Soak beans overnight in a bowl of water. The next morning drain the water and place beans in the crock pot. Add the rest of the ingredients including the soup pack that came with the beans.
Cook on low for 8 to 10 hours. Serve with crusty bread or crackers.
Ingredients
1 bag dried bean soup mix (Italian is nice)
1-2 cups chopped ham or ham bone (this is a great way to use up a leftover Christmas ham bone)
3 stalks celery, sliced
1 large brown onion, diced
2 large carrots, sliced
8 cups water
2 cups skim milk
Salt and pepper to taste
Method:
Soak beans overnight in a bowl of water. The next morning drain the water and place beans in the crock pot. Add the rest of the ingredients including the soup pack that came with the beans.
Cook on low for 8 to 10 hours. Serve with crusty bread or crackers.
5. Tuscan Bean Soup
Ingredients
1 small onion, diced
4 whole carrots, peeled and chopped
1 small zucchini, diced
1 tsp crushed garlic
2 cups diced ham
2 – 400g cans cannellini beans, drained
1 litre chicken stock
180g baby spinach
1 tsp dried basil
1 tsp dried thyme
Salt and pepper, to taste
Shredded Parmesan, as garnish
Method:
Add all ingredients, except the Parmesan garnish, to the slow cooker, then add 2 cups of water. Set on low and cook for 8 hours. Before dinner, warm and slice the bread. Serve Slow Cooker Tuscan Bean Soup with Parmesan garnish and fresh bread.
Ingredients
1 small onion, diced
4 whole carrots, peeled and chopped
1 small zucchini, diced
1 tsp crushed garlic
2 cups diced ham
2 – 400g cans cannellini beans, drained
1 litre chicken stock
180g baby spinach
1 tsp dried basil
1 tsp dried thyme
Salt and pepper, to taste
Shredded Parmesan, as garnish
Method:
Add all ingredients, except the Parmesan garnish, to the slow cooker, then add 2 cups of water. Set on low and cook for 8 hours. Before dinner, warm and slice the bread. Serve Slow Cooker Tuscan Bean Soup with Parmesan garnish and fresh bread.
6. Comforting Corn Chowder
Ingredients:
1 cup grated potato (about 1 large)
1 cup cooked ham, diced
300g frozen corn
1 can cream of mushroom soup
2 to 2-1/2 cups milk
salt and pepper to taste
Method:
Put all ingredients in slowcooker and stir to combine. Set heat to Low and cook for 5 to 7 hours. Add more salt and pepper if desired.
Ingredients:
1 cup grated potato (about 1 large)
1 cup cooked ham, diced
300g frozen corn
1 can cream of mushroom soup
2 to 2-1/2 cups milk
salt and pepper to taste
Method:
Put all ingredients in slowcooker and stir to combine. Set heat to Low and cook for 5 to 7 hours. Add more salt and pepper if desired.