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On the Menu - Saturday 1st August 2015
Slow Cooker Soups
Slow cookers excel at making delicious, hearty soups that are ready when you need them.
Chicken and Pumpkin Soup
Ingredients:
500g butternut pumpkin, peeled and cubed
250g fresh mushrooms sliced
1 cup celery, sliced
1 small onion, diced
1 garlic clove, crushed
3 skinless chicken thighs fillets
1 cup rice
1 litre chicken stock
1 tsp thyme
1 tsp salt
1/4 tsp pepper
½ cup cream
3 tbsp cornflour
Method:
Place the pumpkin, mushroom slices, celery, onion and garlic into the crock pot.
Lay the chicken thighs on top.
Next add the uncooked rice.
Pour in the stock.
Add the thyme, salt and pepper being sure to stir well to incorporate all the ingredients together.
Cover and cook on low 6 hours.
Pour the cream into a small bowl.
Whisk in the cornflour until smooth.
Stir the cornflour mixture into the crock pot.
Place the heat on high, cover and continue cooking an additional 30 minutes.
Slow cookers excel at making delicious, hearty soups that are ready when you need them.
Chicken and Pumpkin Soup
Ingredients:
500g butternut pumpkin, peeled and cubed
250g fresh mushrooms sliced
1 cup celery, sliced
1 small onion, diced
1 garlic clove, crushed
3 skinless chicken thighs fillets
1 cup rice
1 litre chicken stock
1 tsp thyme
1 tsp salt
1/4 tsp pepper
½ cup cream
3 tbsp cornflour
Method:
Place the pumpkin, mushroom slices, celery, onion and garlic into the crock pot.
Lay the chicken thighs on top.
Next add the uncooked rice.
Pour in the stock.
Add the thyme, salt and pepper being sure to stir well to incorporate all the ingredients together.
Cover and cook on low 6 hours.
Pour the cream into a small bowl.
Whisk in the cornflour until smooth.
Stir the cornflour mixture into the crock pot.
Place the heat on high, cover and continue cooking an additional 30 minutes.
Cauliflower Soup
Ingredients:
1 large head of cauliflower broken into florets
2 cups chicken stock
2 chicken stock cubes
2 cups cream
2 cups milk
1 medium carrot, grated
1 bay leaf
1/4 tsp garlic powder
1/2 cup instant mashed potato flakes
250g cheddar cheese, grated
Method:
Place the cauliflower, stock and stock cubes into a large soup pot over high heat.
Bring the mixture to a brisk boil.
Place the heat on low, cover and simmer for 25 minutes or until the cauliflower is fork tender.
Remove the cauliflower from the pot and mash with a potato masher.
Pour the broth mixture into the crock pot and then add the mashed cauliflower.
Pour the cream and milk into the crock pot.
Add the shredded carrots, bay leaf and garlic powder.
Stir to combine the ingredients together well.
Cover the crock pot and cook on low for 3 hours.
Stir the potato flakes into the crock pot, cover and continue cooking on low for 40 minutes or until the soup is a thick as you like.
Remove the bay leaf.
Place the soup, in batches, into the blender and blend until very smooth.
Return the blended soup to the crock pot.
Sprinkle in the cheese and stir to incorporate.
Cover and continue cooking 15 to 20 minutes or until the cheese has completely melted into the soup.
Ingredients:
1 large head of cauliflower broken into florets
2 cups chicken stock
2 chicken stock cubes
2 cups cream
2 cups milk
1 medium carrot, grated
1 bay leaf
1/4 tsp garlic powder
1/2 cup instant mashed potato flakes
250g cheddar cheese, grated
Method:
Place the cauliflower, stock and stock cubes into a large soup pot over high heat.
Bring the mixture to a brisk boil.
Place the heat on low, cover and simmer for 25 minutes or until the cauliflower is fork tender.
Remove the cauliflower from the pot and mash with a potato masher.
Pour the broth mixture into the crock pot and then add the mashed cauliflower.
Pour the cream and milk into the crock pot.
Add the shredded carrots, bay leaf and garlic powder.
Stir to combine the ingredients together well.
Cover the crock pot and cook on low for 3 hours.
Stir the potato flakes into the crock pot, cover and continue cooking on low for 40 minutes or until the soup is a thick as you like.
Remove the bay leaf.
Place the soup, in batches, into the blender and blend until very smooth.
Return the blended soup to the crock pot.
Sprinkle in the cheese and stir to incorporate.
Cover and continue cooking 15 to 20 minutes or until the cheese has completely melted into the soup.
Veggie Soup Medley
Ingredients:
2 cans diced tomatoes
1 can kidney beans, rinsed and drained
1 can chickpeas, rinsed and drained
300g frozen corn kernels
1 large onion, diced
500g can tomato sauce
1 envelope taco seasoning mix
1 cup water
Method:
Dump the cans of tomatoes with the juice into the crock pot.
Add the kidney beans and chickpeas into the pot.
Place the frozen corn and onions in.
Stir in both cans of tomato sauce until well combined.
Sprinkle in the envelope of seasoning mix.
Pour in the water and stir to incorporate all the ingredients together well.
Cover and cook on the low temperature setting 6 hours.
This vegetable soup has a great chili taste due to the seasoning mix. Experiment with different vegetables until you find just the right ones for your taste.
Ingredients:
2 cans diced tomatoes
1 can kidney beans, rinsed and drained
1 can chickpeas, rinsed and drained
300g frozen corn kernels
1 large onion, diced
500g can tomato sauce
1 envelope taco seasoning mix
1 cup water
Method:
Dump the cans of tomatoes with the juice into the crock pot.
Add the kidney beans and chickpeas into the pot.
Place the frozen corn and onions in.
Stir in both cans of tomato sauce until well combined.
Sprinkle in the envelope of seasoning mix.
Pour in the water and stir to incorporate all the ingredients together well.
Cover and cook on the low temperature setting 6 hours.
This vegetable soup has a great chili taste due to the seasoning mix. Experiment with different vegetables until you find just the right ones for your taste.