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Recipe File: Soups
How to Make a Meat or Chicken Stock
Stock is the liquid obtained by cooking bones, vegetables and herbs in water for hours (three to six on average) and then straining. It is the strained liquid that is the stock and it is this liquid that is the foundation for soups, gravies and stews.
To make stock you will need:
3 - 4kg bones
6 - 8 litres of cold water (use one litre of water to 500g bones)
1 large onion, cut into quarters
1 large carrot, cut into chunks
1 turnip, roughly chopped.
3 - 4 celery ribs and leaves, roughly chopped
1tbsp salt
Good grinding black pepper
1. Remove as much visible fat as possible from the bones.
2. Put the bones, water and salt into a large stockpot and bring slowly to the boil. This will take up to half an hour, depending on the amount of cold water.
3. As the water begins to boil skim the scum off the top of the pot.
4. Add the vegetables to the stock and allow to simmer for 4 - 6 hours, skimming the scum from the top as it rises.
5. Allow to cool slightly and strain.
6. Remove bones and meat from strainer. Take meat from the bones and return to the stock. Chill in fridge and remove the layer of fat that rises to the top.
To make stock you will need:
3 - 4kg bones
6 - 8 litres of cold water (use one litre of water to 500g bones)
1 large onion, cut into quarters
1 large carrot, cut into chunks
1 turnip, roughly chopped.
3 - 4 celery ribs and leaves, roughly chopped
1tbsp salt
Good grinding black pepper
1. Remove as much visible fat as possible from the bones.
2. Put the bones, water and salt into a large stockpot and bring slowly to the boil. This will take up to half an hour, depending on the amount of cold water.
3. As the water begins to boil skim the scum off the top of the pot.
4. Add the vegetables to the stock and allow to simmer for 4 - 6 hours, skimming the scum from the top as it rises.
5. Allow to cool slightly and strain.
6. Remove bones and meat from strainer. Take meat from the bones and return to the stock. Chill in fridge and remove the layer of fat that rises to the top.
how to make a stock soup
Stock soups are made from the stock with the addition of meat and fresh vegetables and a grain, cereal or bean i.e. dried lentils, kidney beans, rice or macaroni.
To make a basic thick soup you will need:
4 - 6 litres stock, including the meat from the bones
1 large onion, finely diced
1 large carrot, finely diced
2 celery ribs, sliced
1 small turnip, peeled and diced
1 parsnip, peeled and diced
2 cups soup mix - a mixture of lentils and beans
1. Bring the stock to a rolling boil in a large stockpot.
2. Add the vegetables and the soup mix and stir.
3. Turn the heat down until the liquid is at a rolling simmer. This is important because unless you want to stand and stir constantly for hours, you need the vegetables and soup mix to keep rolling around in the pot. If they settle they will stick to the bottom of the pot and burn, ruining the soup.
You can add any other vegetables you like to your soup pot. Potato makes a good addition, bulking out the meal and acting as a thickener when soup mix is scarce. You can also add tomatoes, mushrooms, zucchini, cauliflower, broccoli, cabbage - you are limited only by your imagination and the contents of your fridge.
To make your own soup recipe follow this outline:
1. Start with a stock (choose one)- chicken, beef or lamb.
2. Add a protein (choose one) - meat, chicken, lamb, ham or bacon bones
3. Choose a thickener (choose one, measure 2 cups) - soup mix, beans, lentils, macaroni, pasta twirls, broken spaghetti, rice or barley
4. Throw in the vegetables (as many as you like, about 4 cups) - onion, carrot, celery, zucchini, cabbage, capsicums, tomatoes, mushrooms, broccoli, cauliflower, parsnip, turnip, swede, squash, pumpkin, green beans, peas,
5. Season to taste* - salt, pepper, bouquet garni, thyme, parsley, chives, coriander
Bring the stock to the boil in a large stockpot. Add the other ingredients of your choice and simmer for at least 1 hour.
*It is better to under season and add more at the table than it is to over-season and have a soup that is too salty or too spicy. If you do over-salt the soup, add two potatoes, peeled and halved, about 20 minutes before the end of cooking time. The potato will absorb some of the salt.
To make a basic thick soup you will need:
4 - 6 litres stock, including the meat from the bones
1 large onion, finely diced
1 large carrot, finely diced
2 celery ribs, sliced
1 small turnip, peeled and diced
1 parsnip, peeled and diced
2 cups soup mix - a mixture of lentils and beans
1. Bring the stock to a rolling boil in a large stockpot.
2. Add the vegetables and the soup mix and stir.
3. Turn the heat down until the liquid is at a rolling simmer. This is important because unless you want to stand and stir constantly for hours, you need the vegetables and soup mix to keep rolling around in the pot. If they settle they will stick to the bottom of the pot and burn, ruining the soup.
You can add any other vegetables you like to your soup pot. Potato makes a good addition, bulking out the meal and acting as a thickener when soup mix is scarce. You can also add tomatoes, mushrooms, zucchini, cauliflower, broccoli, cabbage - you are limited only by your imagination and the contents of your fridge.
To make your own soup recipe follow this outline:
1. Start with a stock (choose one)- chicken, beef or lamb.
2. Add a protein (choose one) - meat, chicken, lamb, ham or bacon bones
3. Choose a thickener (choose one, measure 2 cups) - soup mix, beans, lentils, macaroni, pasta twirls, broken spaghetti, rice or barley
4. Throw in the vegetables (as many as you like, about 4 cups) - onion, carrot, celery, zucchini, cabbage, capsicums, tomatoes, mushrooms, broccoli, cauliflower, parsnip, turnip, swede, squash, pumpkin, green beans, peas,
5. Season to taste* - salt, pepper, bouquet garni, thyme, parsley, chives, coriander
Bring the stock to the boil in a large stockpot. Add the other ingredients of your choice and simmer for at least 1 hour.
*It is better to under season and add more at the table than it is to over-season and have a soup that is too salty or too spicy. If you do over-salt the soup, add two potatoes, peeled and halved, about 20 minutes before the end of cooking time. The potato will absorb some of the salt.
beefy rice & mushroom soup
Ingredients:
500g whole mushrooms, halved
1/2 cup uncooked rice
1 stalk celery, diced
2 carrots, diced
3 tbsp dried onion flakes
1 tsp parsley flakes
½ tsp onion powder
½ tsp turmeric
½tsp salt
¼ tsp celery salt
¼ tsp ground pepper
? tsp garlic powder
1 cup water
2 litres beef stock
1 cup frozen peas, thawed
Method:
Layer the mushrooms, rice, celery, carrots in the crockpot.
Sprinkle in the herbs.
Pour the water over the top of the ingredients and do not stir.
Pour the beef stock over the top of all the ingredients and do not stir.
Cover and cook on the low temperature setting for 7 hours.
Uncover and stir in the thawed peas.
Recover and continue cooking on low for 15 minutes or until the peas are tender.
Have a lot of leftovers? That's okay this soup can be frozen for up to six months.
From the June 2014 Journal
500g whole mushrooms, halved
1/2 cup uncooked rice
1 stalk celery, diced
2 carrots, diced
3 tbsp dried onion flakes
1 tsp parsley flakes
½ tsp onion powder
½ tsp turmeric
½tsp salt
¼ tsp celery salt
¼ tsp ground pepper
? tsp garlic powder
1 cup water
2 litres beef stock
1 cup frozen peas, thawed
Method:
Layer the mushrooms, rice, celery, carrots in the crockpot.
Sprinkle in the herbs.
Pour the water over the top of the ingredients and do not stir.
Pour the beef stock over the top of all the ingredients and do not stir.
Cover and cook on the low temperature setting for 7 hours.
Uncover and stir in the thawed peas.
Recover and continue cooking on low for 15 minutes or until the peas are tender.
Have a lot of leftovers? That's okay this soup can be frozen for up to six months.
From the June 2014 Journal
blended veggie soup
Ingredients:
2 tsp olive oil
1 stalk celery, finely chopped
1 medium onion, diced
1 tbsp curry powder
250g carrots, scrubbed and diced
250g zucchini, washed, sliced lengthwise, seeds removed, and diced
250g sweet potatoes, peeled, diced
1 medium Bartlett pear, cored, and coarse chopped
1 small Granny Smith apple, cored, and coarsely diced
3 1/2 cups chicken or vegetable broth
1/2 cup fresh parsley
Method:
In a large soup pot heat the oil over medium heat until it sizzles when a drop of water is added. Add the celery to the pot and cook until just starting to soften. Add the onion to the pot and continue to cook until both the celery and onion have become transparent. Add the curry powder and stir to combine. Add the vegetables, fruit and parsley, stir to combine, and then pour in the broth. Bring the soup to a boil, then immediately turn heat down to low, cover the pot, and allow soup to simmer for 15 to 20 minutes, stirring occasionally and watching so it doesn't boil. To create a smooth, blended soup, allow soup to cool slightly, then transfer soup in small batches to blender and blend until desired texture is reached or use a stick blender to blend. Pour back into soup pot and reheat over low heat until just hot, not boiling.
Serve with a dollop of creme fraiche, sour cream, or yoghurt.
2 tsp olive oil
1 stalk celery, finely chopped
1 medium onion, diced
1 tbsp curry powder
250g carrots, scrubbed and diced
250g zucchini, washed, sliced lengthwise, seeds removed, and diced
250g sweet potatoes, peeled, diced
1 medium Bartlett pear, cored, and coarse chopped
1 small Granny Smith apple, cored, and coarsely diced
3 1/2 cups chicken or vegetable broth
1/2 cup fresh parsley
Method:
In a large soup pot heat the oil over medium heat until it sizzles when a drop of water is added. Add the celery to the pot and cook until just starting to soften. Add the onion to the pot and continue to cook until both the celery and onion have become transparent. Add the curry powder and stir to combine. Add the vegetables, fruit and parsley, stir to combine, and then pour in the broth. Bring the soup to a boil, then immediately turn heat down to low, cover the pot, and allow soup to simmer for 15 to 20 minutes, stirring occasionally and watching so it doesn't boil. To create a smooth, blended soup, allow soup to cool slightly, then transfer soup in small batches to blender and blend until desired texture is reached or use a stick blender to blend. Pour back into soup pot and reheat over low heat until just hot, not boiling.
Serve with a dollop of creme fraiche, sour cream, or yoghurt.
bow tie beef soup
Ingredients:
500g chuck steak, cut into cubes
2 cans diced tomatoes with basil, garlic and oregano*
1 litre beef stock
1 can cannellini beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 large carrot, sliced thin
1 small onion, diced
1/4 tsp salt
1/4 tsp pepper
1 cup bow tie pasta, uncooked
Method:
Place the cubed beef into the crock pot.
Add the tomatoes, with the juice, to the crock pot.
Pour the stock into the crock pot.
Stir in both types of beans.
Add in the sliced carrots and diced onions.
Sprinkle in the salt and pepper and stir to incorporate the ingredients together.
Cover and cook on the low temperature setting 8 hours.
Stir in the uncooked pasta.
Recover, set the heat to high and continue cooking 40 minutes or until the pasta is tender.
Serving Size: 8
Notes:
In a hurry then cook this soup on the high setting for 4 hours. Remember the additional time for the pasta cook. When ready to serve sprinkle the top of each bowl with a little grated Parmesan cheese.
*I use Aldi diced tomatoes with garlic and oregano
500g chuck steak, cut into cubes
2 cans diced tomatoes with basil, garlic and oregano*
1 litre beef stock
1 can cannellini beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 large carrot, sliced thin
1 small onion, diced
1/4 tsp salt
1/4 tsp pepper
1 cup bow tie pasta, uncooked
Method:
Place the cubed beef into the crock pot.
Add the tomatoes, with the juice, to the crock pot.
Pour the stock into the crock pot.
Stir in both types of beans.
Add in the sliced carrots and diced onions.
Sprinkle in the salt and pepper and stir to incorporate the ingredients together.
Cover and cook on the low temperature setting 8 hours.
Stir in the uncooked pasta.
Recover, set the heat to high and continue cooking 40 minutes or until the pasta is tender.
Serving Size: 8
Notes:
In a hurry then cook this soup on the high setting for 4 hours. Remember the additional time for the pasta cook. When ready to serve sprinkle the top of each bowl with a little grated Parmesan cheese.
*I use Aldi diced tomatoes with garlic and oregano
broccoli, leek & potato soup
Ingredients:
1 head broccoli
1 leek
2 large potatoes
2 litres chicken stock
2 tbsp olive oil
Method:
Cut broccoli into florets, peel and dice potato. Wash and thinly slice leek. Heat olive oil in large saucepan. Add sliced leek and sauté 1 minute, without browning. Add broccoli, potato and chicken stock. Bring to a boil and cook 20 minutes. Using a stick blender, puree until soup has thickened and there are no lumps. Season with salt and pepper to taste.
Note: If you don't have a stick blender, blend in a vitamiser, but cool the soup first to stop explosions cause by build-up of steam. Gently re-heat soup to serve. This soup freezes well.
Contributed by Ruth, West Pennant Hills, 4th November 2009
1 head broccoli
1 leek
2 large potatoes
2 litres chicken stock
2 tbsp olive oil
Method:
Cut broccoli into florets, peel and dice potato. Wash and thinly slice leek. Heat olive oil in large saucepan. Add sliced leek and sauté 1 minute, without browning. Add broccoli, potato and chicken stock. Bring to a boil and cook 20 minutes. Using a stick blender, puree until soup has thickened and there are no lumps. Season with salt and pepper to taste.
Note: If you don't have a stick blender, blend in a vitamiser, but cool the soup first to stop explosions cause by build-up of steam. Gently re-heat soup to serve. This soup freezes well.
Contributed by Ruth, West Pennant Hills, 4th November 2009
carrot ginger soup
Ingredients:
6 carrots, peeled and diced
1 onion, chopped
1" grated ginger (to taste)
2 cloves crushed garlic
Turmeric
Cumin
Paprika
Pepper
Salt
Pinch of sugar
Coconut oil
4 cups Chicken stock
Method:
Fry onions, sugar and ginger in oil about 4 minutes, add spices, carrots and garlic, coat with the oil and fry for about 2 minutes. Add the chicken stock and simmer about 40 minutes. Allow to cool slightly then puree. My recipe.
Contributed by susanl_hl, 9th April 2016
6 carrots, peeled and diced
1 onion, chopped
1" grated ginger (to taste)
2 cloves crushed garlic
Turmeric
Cumin
Paprika
Pepper
Salt
Pinch of sugar
Coconut oil
4 cups Chicken stock
Method:
Fry onions, sugar and ginger in oil about 4 minutes, add spices, carrots and garlic, coat with the oil and fry for about 2 minutes. Add the chicken stock and simmer about 40 minutes. Allow to cool slightly then puree. My recipe.
Contributed by susanl_hl, 9th April 2016
cauliflower & bacon soup
Ingredients:
1 tbsp extra virgin olive oil
4 bacon rashers, finely chopped
1 brown onion, finely chopped
2 garlic cloves, crushed
6 thyme sprigs
750g cauliflower
1 litre vegetable stock
300ml pure cream
Salt & pepper to season
Chopped parsley to serve
Method:
Heat oil in large pan. Add bacon, onion, garlic and thyme. Cook for 5 minutes or until bacon begins to brown. Cut cauliflower into small florets and thinly slice stalk. Add to bacon with stock and cream. Bring to the boil, reduce heat and simmer for 20 minutes to until cauliflower is tender. Process soup in a food processor until almost smooth. Return to pan, stir, and season with salt and pepper. Serve soup with fresh parsley and cracked black pepper.
Contributed by Chezza268, 30th October 2011
1 tbsp extra virgin olive oil
4 bacon rashers, finely chopped
1 brown onion, finely chopped
2 garlic cloves, crushed
6 thyme sprigs
750g cauliflower
1 litre vegetable stock
300ml pure cream
Salt & pepper to season
Chopped parsley to serve
Method:
Heat oil in large pan. Add bacon, onion, garlic and thyme. Cook for 5 minutes or until bacon begins to brown. Cut cauliflower into small florets and thinly slice stalk. Add to bacon with stock and cream. Bring to the boil, reduce heat and simmer for 20 minutes to until cauliflower is tender. Process soup in a food processor until almost smooth. Return to pan, stir, and season with salt and pepper. Serve soup with fresh parsley and cracked black pepper.
Contributed by Chezza268, 30th October 2011
cauliflower cheese soup 1
Ingredients:
30g butter,
500g cauliflower, trimmed and chopped
1 onion, medium and finely chopped,
1 cup grated cheese
2 cups milk,
Salt and pepper to taste
2 cups chicken stock,
Chives or parsley for garnish
Method:
Heat butter in a large pan, add onion and cook until soft, but not brown. Add milk and chicken stock bring to a boil. Add cauliflower, return to a boil, cover and simmer 12-15 minutes, until cauliflower is tender. Cool mixture to lukewarm and blend until smooth in an electric blender or food processor. Return soup to rinsed saucepan; add cheese, salt and pepper and heat without boiling. Serve soup topped with chives or parsley.
30g butter,
500g cauliflower, trimmed and chopped
1 onion, medium and finely chopped,
1 cup grated cheese
2 cups milk,
Salt and pepper to taste
2 cups chicken stock,
Chives or parsley for garnish
Method:
Heat butter in a large pan, add onion and cook until soft, but not brown. Add milk and chicken stock bring to a boil. Add cauliflower, return to a boil, cover and simmer 12-15 minutes, until cauliflower is tender. Cool mixture to lukewarm and blend until smooth in an electric blender or food processor. Return soup to rinsed saucepan; add cheese, salt and pepper and heat without boiling. Serve soup topped with chives or parsley.
cauliflower cheese soup 2
Ingredients:
1 Cauliflower cut into large pieces
1 vegetable stock cube
1 small tub of ricotta cheese or one handful of grated fresh parmesan cheese
1/2 cup cream
Salt and pepper to taste
Method: In a large stockpot put in Cauliflower and enough water to come up half way up to about the middle of the cauliflower. Add stock cube. Bring to boil and cook until Cauliflower is cooked through and just soft. Using a stick blender, blend well. Add either the ricotta or parmesan cheese (not both) and cream. Blend well until a smooth soup consistency on the thicker side. Add extra water if needed. Salt and pepper to taste.
Contributed by Julie, Wattle Grove, 17th June 2010
1 Cauliflower cut into large pieces
1 vegetable stock cube
1 small tub of ricotta cheese or one handful of grated fresh parmesan cheese
1/2 cup cream
Salt and pepper to taste
Method: In a large stockpot put in Cauliflower and enough water to come up half way up to about the middle of the cauliflower. Add stock cube. Bring to boil and cook until Cauliflower is cooked through and just soft. Using a stick blender, blend well. Add either the ricotta or parmesan cheese (not both) and cream. Blend well until a smooth soup consistency on the thicker side. Add extra water if needed. Salt and pepper to taste.
Contributed by Julie, Wattle Grove, 17th June 2010
cheats beef & vegetable soup
Ingredients:
1 cup soup mix
500g beef mince
3 medium carrots, diced
3 stalks celery, sliced
1 medium onion, diced
4 medium potatoes, peeled & diced
1 can tomatoes, crushed
2 cups pasta
Method:
Brown mince and drain. Add all ingredients to a large soup pot. Cover with 3 litres cold water and bring to boil. Cover and simmer for 30 minutes.
Contributed by Pat Allan, 26th July 2010
1 cup soup mix
500g beef mince
3 medium carrots, diced
3 stalks celery, sliced
1 medium onion, diced
4 medium potatoes, peeled & diced
1 can tomatoes, crushed
2 cups pasta
Method:
Brown mince and drain. Add all ingredients to a large soup pot. Cover with 3 litres cold water and bring to boil. Cover and simmer for 30 minutes.
Contributed by Pat Allan, 26th July 2010
cheesy crockpot cauliflower soup
Ingredients:
1 large head of cauliflower, broken into florets
2 cups chicken stock
2 tbsp chicken stock powder
1 cup cream
2 cups milk
1 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 powder into a large soup pot over high heat. Bring the mixture to a brisk boil. Turn heat down to 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 crockpot and then add the mashed cauliflower.
Pour the cream and milk into the crock pot. Add the grated carrots, bay leaf and garlic powder. Stir to combine the ingredients together well. Cover the crockpot 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 combine. Put the lid back on and continue cooking 15 to 20 minutes or until the cheese has completely melted into the soup.
Contributed by Cath Armstrong
1 large head of cauliflower, broken into florets
2 cups chicken stock
2 tbsp chicken stock powder
1 cup cream
2 cups milk
1 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 powder into a large soup pot over high heat. Bring the mixture to a brisk boil. Turn heat down to 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 crockpot and then add the mashed cauliflower.
Pour the cream and milk into the crock pot. Add the grated carrots, bay leaf and garlic powder. Stir to combine the ingredients together well. Cover the crockpot 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 combine. Put the lid back on and continue cooking 15 to 20 minutes or until the cheese has completely melted into the soup.
Contributed by Cath Armstrong
chicken & corn soup
Ingredients:
4 chicken thighs fillets, chopped
1 litre chicken stock
3 carrots, chopped
3 celery sticks, chopped
1 can of creamed corn
1 tbsp corn flour dissolved in a little cold water
1 packet 2 minute noodles, broken up
Method:
Bring the stock to the boil. Add the chicken, carrots and celery and cook until carrot is tender. Add creamed corn, stir in the corn flour and bring back to boil stirring continuously. Add noodles and cook a further two or three minutes, until noodles have re-hydrated.
Contributed by Catherine, North Bayswater, 16th January 2009
4 chicken thighs fillets, chopped
1 litre chicken stock
3 carrots, chopped
3 celery sticks, chopped
1 can of creamed corn
1 tbsp corn flour dissolved in a little cold water
1 packet 2 minute noodles, broken up
Method:
Bring the stock to the boil. Add the chicken, carrots and celery and cook until carrot is tender. Add creamed corn, stir in the corn flour and bring back to boil stirring continuously. Add noodles and cook a further two or three minutes, until noodles have re-hydrated.
Contributed by Catherine, North Bayswater, 16th January 2009
Chicken Gnocchi Soup
Ingredients:
4 tbsp butter
1/2 cup diced celery
1 medium onion, diced
4 cloves fresh garlic, crushed
1/2 cup grated carrot
4 cups chicken stock
1-1/2 tsp corn flour
2 sprigs fresh thyme, finely chopped (or 1 tesp dried thyme)
500g gnocchi (fresh or frozen)
2 cups cooked and shredded chicken (can also use a rotisserie chicken)
2 cups fresh spinach, roughly chopped
2 cups cream
Salt and freshly cracked pepper, to taste
Method:
In a large heavy bottomed pot (like a dutch oven), melt the butter and add the celery, onion, garlic and carrots. Cook for 5 to 6 minutes, stirring occasionally, until softened. In a small bowl, mix the corn flour and a couple of tablespoons of the chicken stock. Add corn flour mixture to the vegetable mixture in the pot. Slowly whisk in the remaining chicken stock and add the sprigs of thyme. Bring the mixture to a simmer and then add the gnocchi and cook for 3 to 5 minutes, until gnocchi are cooked through and have risen to the top. Add the chicken and spinach and cook till the spinach is wilted, about 2 to 3 minutes. Slowly add the cream, while stirring, and heat till just hot but not boiling. Add salt and pepper as needed, to taste. Serve with garlic bread.
4 tbsp butter
1/2 cup diced celery
1 medium onion, diced
4 cloves fresh garlic, crushed
1/2 cup grated carrot
4 cups chicken stock
1-1/2 tsp corn flour
2 sprigs fresh thyme, finely chopped (or 1 tesp dried thyme)
500g gnocchi (fresh or frozen)
2 cups cooked and shredded chicken (can also use a rotisserie chicken)
2 cups fresh spinach, roughly chopped
2 cups cream
Salt and freshly cracked pepper, to taste
Method:
In a large heavy bottomed pot (like a dutch oven), melt the butter and add the celery, onion, garlic and carrots. Cook for 5 to 6 minutes, stirring occasionally, until softened. In a small bowl, mix the corn flour and a couple of tablespoons of the chicken stock. Add corn flour mixture to the vegetable mixture in the pot. Slowly whisk in the remaining chicken stock and add the sprigs of thyme. Bring the mixture to a simmer and then add the gnocchi and cook for 3 to 5 minutes, until gnocchi are cooked through and have risen to the top. Add the chicken and spinach and cook till the spinach is wilted, about 2 to 3 minutes. Slowly add the cream, while stirring, and heat till just hot but not boiling. Add salt and pepper as needed, to taste. Serve with garlic bread.
chicken & lentil soup
This is a very thick and hearty soup that makes a meal in itself.
Ingredients:
1kg chicken wings
1 pkt red lentils
3 large carrots, grated
salt and pepper
Method:
Remove skin from wings. Place in a large pot and cover with water. Bring to a boil, reduce heat and simmer one hour. Cool slightly, then remove meat from wings, saving the water. Discard bones. Return chicken meat to pot, add carrots and lentils, and salt and pepper to taste. Simmer over a gentle heat until lentils are tender.
Contributed by Anne, Wantirna South, 6th June 2010
Ingredients:
1kg chicken wings
1 pkt red lentils
3 large carrots, grated
salt and pepper
Method:
Remove skin from wings. Place in a large pot and cover with water. Bring to a boil, reduce heat and simmer one hour. Cool slightly, then remove meat from wings, saving the water. Discard bones. Return chicken meat to pot, add carrots and lentils, and salt and pepper to taste. Simmer over a gentle heat until lentils are tender.
Contributed by Anne, Wantirna South, 6th June 2010
chicken & sweetcorn soup 1
Ingredients:
1 can of creamed corn
3 cups of chicken stock
1 egg
optional
chopped spring onion
chopped cooked chicken
Method:
Mix corn and chicken stock together in a saucepan and heat. Beat the egg, and whisk it into the soup. Add the chopped chicken, season with salt & pepper and garnish with chopped spring onion, if desired.
1 can of creamed corn
3 cups of chicken stock
1 egg
optional
chopped spring onion
chopped cooked chicken
Method:
Mix corn and chicken stock together in a saucepan and heat. Beat the egg, and whisk it into the soup. Add the chopped chicken, season with salt & pepper and garnish with chopped spring onion, if desired.
chicken & sweetcorn soup 2
Ingredients:
1 chicken breast chopped
Butter
1 onion chopped
1 can of creamed corn
1 can of corn kernels
1 litre of salt reduced chicken stock
Shallots, chopped
Ground black pepper
Method:
Cook onion and chicken in a little bit of butter. Add stock and cans of corn. Simmer for about 30 minutes until chicken is tender.
Serve with shallots on top and ground pepper if you like. Recipe from a friend.
Contributed by susanl_hl, 9th April 2016
1 chicken breast chopped
Butter
1 onion chopped
1 can of creamed corn
1 can of corn kernels
1 litre of salt reduced chicken stock
Shallots, chopped
Ground black pepper
Method:
Cook onion and chicken in a little bit of butter. Add stock and cans of corn. Simmer for about 30 minutes until chicken is tender.
Serve with shallots on top and ground pepper if you like. Recipe from a friend.
Contributed by susanl_hl, 9th April 2016
chicken Tortilla soup
Ingredients:
2 cups shredded cooked chicken
2 cups chicken or vegetable stock
800g tin diced tomatoes
125g can of diced green chilies
400g can
300g frozen corn kernels
1 medium onion, diced
4 large cloves of garlic, crushed
2tsp olive oil
2 tsp chilli powder, or to taste
1 tsp oregano
1 pkt corn chips
1 cup grated cheese
Method:
Sauté onions and garlic in olive oil for 3 - 5 minutes. Stir in chilli powder and oregano. Combine all ingredients in crockpot. Cook on low for 2 -4 hours. Garnish with tortilla chips and cheese.
2 cups shredded cooked chicken
2 cups chicken or vegetable stock
800g tin diced tomatoes
125g can of diced green chilies
400g can
300g frozen corn kernels
1 medium onion, diced
4 large cloves of garlic, crushed
2tsp olive oil
2 tsp chilli powder, or to taste
1 tsp oregano
1 pkt corn chips
1 cup grated cheese
Method:
Sauté onions and garlic in olive oil for 3 - 5 minutes. Stir in chilli powder and oregano. Combine all ingredients in crockpot. Cook on low for 2 -4 hours. Garnish with tortilla chips and cheese.
chicken vegetable soup
Ingredients:
1/4 cooked chopped up chicken (I use the breast part)
Chopped up veggies (anything left over in fridge) e.g. pumpkin; broccoli; carrots; onion; celery; cauliflower; potatoes
1-1/2 litres chicken stock (I use Campbells low salt and freeze the other 1/2 litre for next time.)
4 small handfuls of yellow split peas
1 tspn curry powder (use more if you like it hot)
Dash of tumeric
Couple of shakes of salt and pepper (season to taste)
Method:
Boil the yellow split peas with 1ltre of the chicken stock for 40 minutes.
Add vegies and chicken and the other 1/2 litre of chicken stock.
Add curry powder and other seasonings and simmer for a further 40 minutes.
This is served with a crusty bread roll and we get 4 generous servings from this.
1/4 cooked chopped up chicken (I use the breast part)
Chopped up veggies (anything left over in fridge) e.g. pumpkin; broccoli; carrots; onion; celery; cauliflower; potatoes
1-1/2 litres chicken stock (I use Campbells low salt and freeze the other 1/2 litre for next time.)
4 small handfuls of yellow split peas
1 tspn curry powder (use more if you like it hot)
Dash of tumeric
Couple of shakes of salt and pepper (season to taste)
Method:
Boil the yellow split peas with 1ltre of the chicken stock for 40 minutes.
Add vegies and chicken and the other 1/2 litre of chicken stock.
Add curry powder and other seasonings and simmer for a further 40 minutes.
This is served with a crusty bread roll and we get 4 generous servings from this.
corn chowder 1
Ingredients:
2 cups corn kernels*
2 potatoes, peeled and diced
1 onion, diced
2 tbsp plain flour
2 tbsp butter
4 cups milk*
salt and pepper to taste
Method:
Melt butter in a pot over medium heat. Add onion and sauté until slightly brown. Add flour and stir until mixture is bubbly. Add milk, potatoes, and corn. Cook over medium heat until soup slightly boils. Reduce heat to low and cook until potatoes are tender. Season to taste.
*Note: You can used tinned or frozen corn kernels or fresh, cooked kernels. Use either fresh or made up powdered milk in this recipe with equal success.
Contributed by Cath Armstrong
2 cups corn kernels*
2 potatoes, peeled and diced
1 onion, diced
2 tbsp plain flour
2 tbsp butter
4 cups milk*
salt and pepper to taste
Method:
Melt butter in a pot over medium heat. Add onion and sauté until slightly brown. Add flour and stir until mixture is bubbly. Add milk, potatoes, and corn. Cook over medium heat until soup slightly boils. Reduce heat to low and cook until potatoes are tender. Season to taste.
*Note: You can used tinned or frozen corn kernels or fresh, cooked kernels. Use either fresh or made up powdered milk in this recipe with equal success.
Contributed by Cath Armstrong
corn chowder 2
Ingredients:
2 tsp butter
1 brown onion
125g diced bacon
1 1/2 tbsp plain flour
1 1/2 cups milk
1 cup chicken stock
500g frozen corn kernels
250g potatoes, peeled and diced
1 tsp lemon thyme
Method:
Melt butter. Sauté onion and bacon in the butter until the onion is soft. Combine milk and stock in a jug. Add the flour to the bacon and onion and stir constantly until the mixture browns. Slowly add the milk mixture, stirring until well combined. Bring to the boil, stirring occasionally. Add the corn and potatoes. Return to the boil. Reduce heat to medium low and simmer uncovered for 15-20 minutes or until thick. Season with salt, pepper and lemon thyme.
Contributed by Anne, Wantirna South, 6th June 2010
2 tsp butter
1 brown onion
125g diced bacon
1 1/2 tbsp plain flour
1 1/2 cups milk
1 cup chicken stock
500g frozen corn kernels
250g potatoes, peeled and diced
1 tsp lemon thyme
Method:
Melt butter. Sauté onion and bacon in the butter until the onion is soft. Combine milk and stock in a jug. Add the flour to the bacon and onion and stir constantly until the mixture browns. Slowly add the milk mixture, stirring until well combined. Bring to the boil, stirring occasionally. Add the corn and potatoes. Return to the boil. Reduce heat to medium low and simmer uncovered for 15-20 minutes or until thick. Season with salt, pepper and lemon thyme.
Contributed by Anne, Wantirna South, 6th June 2010
cream of celery soup
Ingredients:
1 bunch fresh celery
1 medium potato
2 tbsp unsalted butter
1 medium onion, peeled and roughly chopped
1 clove garlic, peeled and crushed
½ cup dry white wine
1.5 litres vegetable stock
Salt, to taste
Ground white pepper, to taste
1/4 cup cream
Method:
Slice celery stems into (roughly) 1cm pieces. Peel the potato and dice into pieces about the same size as the celery. In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat. Add the onion, garlic and celery and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously. Add the wine and cook for another minute or two or until the wine seems to have reduced by about half. Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the celery and potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though. Remove from heat and purée in a blender, working in batches if necessary. Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary. Season to taste with salt and white pepper. Stir cream into soup, and serve right away.
Contributed by Catherine, North Bayswater, 18th June 2010
1 bunch fresh celery
1 medium potato
2 tbsp unsalted butter
1 medium onion, peeled and roughly chopped
1 clove garlic, peeled and crushed
½ cup dry white wine
1.5 litres vegetable stock
Salt, to taste
Ground white pepper, to taste
1/4 cup cream
Method:
Slice celery stems into (roughly) 1cm pieces. Peel the potato and dice into pieces about the same size as the celery. In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat. Add the onion, garlic and celery and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously. Add the wine and cook for another minute or two or until the wine seems to have reduced by about half. Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the celery and potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though. Remove from heat and purée in a blender, working in batches if necessary. Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary. Season to taste with salt and white pepper. Stir cream into soup, and serve right away.
Contributed by Catherine, North Bayswater, 18th June 2010
debbie's pumpkin soup
Ingredients:
1kg medium pumpkin, peeled and chopped
2 large potatoes, peeled and diced
1 onion, chopped
1 clove garlic, crushed
1 litre chicken stock
1 tsp nutmeg
300ml cream
Pepper
Sour cream for serving
Method:
Place pumpkin, potato, onion, garlic in a large saucepan and barely cover with stock. Boil until soft. Blend in a food processor until smooth. Return to saucepan. Add nutmeg and cream. Add pepper to taste. If desired, drizzle cream on top of the soup once in the bowls. Serve with fresh crusty bread.
1kg medium pumpkin, peeled and chopped
2 large potatoes, peeled and diced
1 onion, chopped
1 clove garlic, crushed
1 litre chicken stock
1 tsp nutmeg
300ml cream
Pepper
Sour cream for serving
Method:
Place pumpkin, potato, onion, garlic in a large saucepan and barely cover with stock. Boil until soft. Blend in a food processor until smooth. Return to saucepan. Add nutmeg and cream. Add pepper to taste. If desired, drizzle cream on top of the soup once in the bowls. Serve with fresh crusty bread.
easy minestrone
Ingredients:
1 tbsp olive oil
1 cup each chopped green cabbage, carrots, celery (or broccoli if you don't like celery) and onions
2 tsp minced garlic
6 cups water
3 tsp chicken stock powder
1/2 tsp dried seasoning or herbs you like
1 cup spaghetti broken into 5cm pieces
2 cans red kidney beans, rinsed
1 cup bottled passata or tomato sauce
Method:
Heat oil in large pot over medium heat. Add cabbage and other chopped vegies and garlic. Cook, stirring occasionally 5 minutes until crisp tender. Add water, stock, tomato sauce and seasoning. Bring to boil, stir in spaghetti and simmer until spaghetti is tender, about 10 minutes. Meanwhile mash 1 cup of kidney beans in a small bowl until smooth. Stir into soup along with remaining beans. Heat through. Serve with light sprinkling of parmesan cheese if liked. This soup freezes well, up to 4 months.
Contributed by Robyn MacKellar, 30th March 2010
1 tbsp olive oil
1 cup each chopped green cabbage, carrots, celery (or broccoli if you don't like celery) and onions
2 tsp minced garlic
6 cups water
3 tsp chicken stock powder
1/2 tsp dried seasoning or herbs you like
1 cup spaghetti broken into 5cm pieces
2 cans red kidney beans, rinsed
1 cup bottled passata or tomato sauce
Method:
Heat oil in large pot over medium heat. Add cabbage and other chopped vegies and garlic. Cook, stirring occasionally 5 minutes until crisp tender. Add water, stock, tomato sauce and seasoning. Bring to boil, stir in spaghetti and simmer until spaghetti is tender, about 10 minutes. Meanwhile mash 1 cup of kidney beans in a small bowl until smooth. Stir into soup along with remaining beans. Heat through. Serve with light sprinkling of parmesan cheese if liked. This soup freezes well, up to 4 months.
Contributed by Robyn MacKellar, 30th March 2010
french onion soup
If you think those packets of French onion soup are what it's all about, you are in for a treat. One of the easiest soups to make, and one of the most delicious, this traditional French soup is simple, easy and wonderful for a family meal or as an entrée for a special dinner.
Ingredients:
50g unsalted butter
1 tsp olive oil
4 large onions (about 1kg), sliced
1 tbsp brown sugar
50ml brandy
3 cups (750ml) chicken stock
1 tbsp balsamic vinegar
2 bay leaves
2 thyme sprigs
4 thick slices sourdough
1 garlic clove, halved
1 cup (120g) grated cheese (traditionally gruyere, but use what you like)
Method:
Melt the butter with the oil in a large saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt and cook, stirring occasionally, for 20 minutes or until the onion is golden and caramelised.
Add the brandy, then increase heat to medium-high and cook for 1-2 minutes until liquid is almost evaporated. Add the chicken stock, balsamic and herbs, bring to a simmer, then reduce heat to low. Cook for 10-15 minutes, stirring occasionally, until thickened.
Meanwhile, preheat the grill to high. Grill bread on both sides until golden. Rub one side of each slice with garlic, top with cheese, then grill for a further 1-2 minutes until the cheese has melted.
Divide toasts among 4 soup bowls, then ladle over the soup and serve.
From the March 2013 Journal
Ingredients:
50g unsalted butter
1 tsp olive oil
4 large onions (about 1kg), sliced
1 tbsp brown sugar
50ml brandy
3 cups (750ml) chicken stock
1 tbsp balsamic vinegar
2 bay leaves
2 thyme sprigs
4 thick slices sourdough
1 garlic clove, halved
1 cup (120g) grated cheese (traditionally gruyere, but use what you like)
Method:
Melt the butter with the oil in a large saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt and cook, stirring occasionally, for 20 minutes or until the onion is golden and caramelised.
Add the brandy, then increase heat to medium-high and cook for 1-2 minutes until liquid is almost evaporated. Add the chicken stock, balsamic and herbs, bring to a simmer, then reduce heat to low. Cook for 10-15 minutes, stirring occasionally, until thickened.
Meanwhile, preheat the grill to high. Grill bread on both sides until golden. Rub one side of each slice with garlic, top with cheese, then grill for a further 1-2 minutes until the cheese has melted.
Divide toasts among 4 soup bowls, then ladle over the soup and serve.
From the March 2013 Journal
ham bone soup
Ingredients:
1 ham bone with meat
2 large onions, diced
3 cloves garlic, crushed
1 large carrot, diced
1 parsnip, diced
3 sticks celery, diced
2 tins canellini beans
4 cups water
Dash of salt and pepper
Method:
Dice all of your vegetables up into a fairly even size so they cook evenly. Put your ham bone in a large stock pot, Dutch oven, or slow cooker. Add all vegetables. Add the beans, undrained if using canned, drained if you soaked dried beans the night before. Pour in 4 cups of water. Bring to a low simmer on the stove top. Allow to simmer for about 2 hours, stirring every now and then. Once meat is falling off the bone, transfer bone to a plate. Using tongs, pick off any good chunks of meat remaining on the bone, and put meat back into soup. Add a dash of pepper and salt. Serve.
Note: If cooking in the slow cooker, cook on low for 4 to 6 hours, or high for 2 hours.
1 ham bone with meat
2 large onions, diced
3 cloves garlic, crushed
1 large carrot, diced
1 parsnip, diced
3 sticks celery, diced
2 tins canellini beans
4 cups water
Dash of salt and pepper
Method:
Dice all of your vegetables up into a fairly even size so they cook evenly. Put your ham bone in a large stock pot, Dutch oven, or slow cooker. Add all vegetables. Add the beans, undrained if using canned, drained if you soaked dried beans the night before. Pour in 4 cups of water. Bring to a low simmer on the stove top. Allow to simmer for about 2 hours, stirring every now and then. Once meat is falling off the bone, transfer bone to a plate. Using tongs, pick off any good chunks of meat remaining on the bone, and put meat back into soup. Add a dash of pepper and salt. Serve.
Note: If cooking in the slow cooker, cook on low for 4 to 6 hours, or high for 2 hours.
homemade chicken noodle soup with veggies
Ingredients:
3 carrots
1 stalk celery
¾ cup cauliflower
2 litres seasoned chicken stock
Salt
Pepper
¾ cups cooked chicken, cut in small pieces
½ cup uncooked soup noodles
Method:
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. 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.
3 carrots
1 stalk celery
¾ cup cauliflower
2 litres seasoned chicken stock
Salt
Pepper
¾ cups cooked chicken, cut in small pieces
½ cup uncooked soup noodles
Method:
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. 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.
italian pasta soup
Ingredients:
500g mince
1.5L beef stock (MOO or bought)
250g cooked broccoli
250g cooked cauliflower
1 can diced tomatoes
1/2 cup tomato juice
1 cup wagon wheel pasta, uncooked
1/2 cup basil pesto
Method:
Crumble the meat into a Dutch oven or other heavy based saucepan and place the pan over medium heat.
Cook the meat, stirring often, for 10 minutes or until browned through.
Drain the meat well and return to the Dutch oven.
Stir in the stock, vegetables, tomatoes with their juice and tomato juice.
Bring the mixture to a rolling boil then stir in the pasta.
Cover the pan, reduce the heat to low and simmer 10 minutes or until the vegetables are fork tender.
Remove from the heat and stir in the pesto.
Makes 6 servings.
If you don’t have basil pesto on hand that’s okay. Just add a pinch of dried basil to the soup before bringing it to a boil. Add some Italian bread and a fresh fruit platter for dessert and you have a meal that is both filling and delicious in no time.
Tip of the Day 7th May 2013
500g mince
1.5L beef stock (MOO or bought)
250g cooked broccoli
250g cooked cauliflower
1 can diced tomatoes
1/2 cup tomato juice
1 cup wagon wheel pasta, uncooked
1/2 cup basil pesto
Method:
Crumble the meat into a Dutch oven or other heavy based saucepan and place the pan over medium heat.
Cook the meat, stirring often, for 10 minutes or until browned through.
Drain the meat well and return to the Dutch oven.
Stir in the stock, vegetables, tomatoes with their juice and tomato juice.
Bring the mixture to a rolling boil then stir in the pasta.
Cover the pan, reduce the heat to low and simmer 10 minutes or until the vegetables are fork tender.
Remove from the heat and stir in the pesto.
Makes 6 servings.
If you don’t have basil pesto on hand that’s okay. Just add a pinch of dried basil to the soup before bringing it to a boil. Add some Italian bread and a fresh fruit platter for dessert and you have a meal that is both filling and delicious in no time.
Tip of the Day 7th May 2013
light & creamy broccoli soup
Ingredients:
1kg fresh broccoli, chopped
1 tbsp unsalted margarine
Water
2 cups milk*
200g cream cheese, cubed
Method:
Remove any tough stalks from the broccoli and discard.
Place the chopped broccoli into the crock pot.
Dot the margarine over the broccoli.
Fill the crock pot with just enough water to cover the broccoli pieces.
Cover and cook on the high temperature setting for 2 hours.
Pour in the milk, recover and continue cooking 30 minutes.
Stir in the cheese, cover and continue cooking 20 minutes or until the cheese has completely melted into the soup.
Serving Size: 6
Notes:
If you want a little meat with your soup chop some cooked ham and add it to crock pot at the same time you add the broccoli.
*You can use low fat milk and cream cheese if you want to.
1kg fresh broccoli, chopped
1 tbsp unsalted margarine
Water
2 cups milk*
200g cream cheese, cubed
Method:
Remove any tough stalks from the broccoli and discard.
Place the chopped broccoli into the crock pot.
Dot the margarine over the broccoli.
Fill the crock pot with just enough water to cover the broccoli pieces.
Cover and cook on the high temperature setting for 2 hours.
Pour in the milk, recover and continue cooking 30 minutes.
Stir in the cheese, cover and continue cooking 20 minutes or until the cheese has completely melted into the soup.
Serving Size: 6
Notes:
If you want a little meat with your soup chop some cooked ham and add it to crock pot at the same time you add the broccoli.
*You can use low fat milk and cream cheese if you want to.
mexican meatball soup
Ingredients:
2 dozen meatballs
1 large onion, diced
2 cans tomato soup
3 cans water
1 can diced tomatoes
1 310g can corn kernels
1 clove garlic, crushed
1 small pkt corn chips
Method:
Combine all ingredients except corn chips in slow cooker. Cook on low for at least 6 hours. Crush corn chips and sprinkle over soup just before serving.
Contributed by Tanya, Box Hill South, 9th April 2008
2 dozen meatballs
1 large onion, diced
2 cans tomato soup
3 cans water
1 can diced tomatoes
1 310g can corn kernels
1 clove garlic, crushed
1 small pkt corn chips
Method:
Combine all ingredients except corn chips in slow cooker. Cook on low for at least 6 hours. Crush corn chips and sprinkle over soup just before serving.
Contributed by Tanya, Box Hill South, 9th April 2008
minestrone soup
Ingredients:
¼ c olive oil
1 med onion, chopped
2 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
1 (800g) can tomatoes
3 litres water
2 Tablespoons of Vegeta or Massell Chicken Stock powder or to taste
1 Tablespoon of fresh parsley (or 1 tsp dried)
2 tsp. dried basil leaves
1 tsp. dried oregano leaves
1 tsp salt or to taste
2 (400g) cans beans drained – red kidney beans or use three bean mix for a change
2 cups shredded cabbage red or green
1 medium zucchini sliced
½ cup uncooked elbow or small size shell macaroni
Method:
Heat olive oil in a large soup pot or heavy based saucepan. Add onion, garlic, carrots, and celery. Sauté until onion is tender. Add tomatoes with liquid, breaking up tomatoes. Stir in water and Vegeta, parsley, basil, oregano and salt. Bring mixture to a boil; reduce heat. Cover and simmer 20 minutes. Stir in beans, cabbage, zucchini and macaroni. Simmer uncovered 20 minutes.
This is delicious served piping hot with grated parmesan cheese and hot, buttery garlic rolls.
Contributed by Cath Armstrong
¼ c olive oil
1 med onion, chopped
2 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
1 (800g) can tomatoes
3 litres water
2 Tablespoons of Vegeta or Massell Chicken Stock powder or to taste
1 Tablespoon of fresh parsley (or 1 tsp dried)
2 tsp. dried basil leaves
1 tsp. dried oregano leaves
1 tsp salt or to taste
2 (400g) cans beans drained – red kidney beans or use three bean mix for a change
2 cups shredded cabbage red or green
1 medium zucchini sliced
½ cup uncooked elbow or small size shell macaroni
Method:
Heat olive oil in a large soup pot or heavy based saucepan. Add onion, garlic, carrots, and celery. Sauté until onion is tender. Add tomatoes with liquid, breaking up tomatoes. Stir in water and Vegeta, parsley, basil, oregano and salt. Bring mixture to a boil; reduce heat. Cover and simmer 20 minutes. Stir in beans, cabbage, zucchini and macaroni. Simmer uncovered 20 minutes.
This is delicious served piping hot with grated parmesan cheese and hot, buttery garlic rolls.
Contributed by Cath Armstrong
moo tomato soup
Ingredients:
2 x 410g cans diced tomatoes
2 tbsp tomato paste
1 litre milk
1 tsp sugar
1 tbsp butter
salt and pepper to taste
Method:
Blend the tomatoes until smooth and pour into a large saucepan. Stir in the tomato paste, milk and sugar and mix well. Warm the soup to a simmer over a medium heat, then stir in the butter. Do not let the soup boil or the milk will curdle. Blend with a stick blender or strain to remove any seeds or pieces of tomato. Season with salt and pepper to taste. Serves 6.
Don't be tempted to omit the sugar, it takes away the acidity of the tomatoes. The butter gives the soup a richness and also helps to thicken it.
Contributed by Cath Armstrong
2 x 410g cans diced tomatoes
2 tbsp tomato paste
1 litre milk
1 tsp sugar
1 tbsp butter
salt and pepper to taste
Method:
Blend the tomatoes until smooth and pour into a large saucepan. Stir in the tomato paste, milk and sugar and mix well. Warm the soup to a simmer over a medium heat, then stir in the butter. Do not let the soup boil or the milk will curdle. Blend with a stick blender or strain to remove any seeds or pieces of tomato. Season with salt and pepper to taste. Serves 6.
Don't be tempted to omit the sugar, it takes away the acidity of the tomatoes. The butter gives the soup a richness and also helps to thicken it.
Contributed by Cath Armstrong
mum's chicken soup
Ingredients:
Stock:
2 chicken frames
1 onion
1 carrot
2 sticks celery
Method:
Roughly chop vegetables. Add to large pot with chicken frames and cover with cold water. Slowly bring to the boil. Turn heat down and simmer for at least an hour, topping up with water as necessary to keep chicken frames covered. Turn heat off, strain and let stock cool. Skim any fat (there shouldn't be any) off the top.
Soup:
Ingredients:
Chicken stock
1 carrot
1 onion
2 sticks celery
1 parsnip
1/4 cup rice
Method:
Finely grate vegetables and add to stock with rice. Bring to a boil, turn heat down and cook on a slow boil for 30 minutes. Taste to see if salt is needed.
Contributed by Susan, Ringwood North, 5th July 2008
Stock:
2 chicken frames
1 onion
1 carrot
2 sticks celery
Method:
Roughly chop vegetables. Add to large pot with chicken frames and cover with cold water. Slowly bring to the boil. Turn heat down and simmer for at least an hour, topping up with water as necessary to keep chicken frames covered. Turn heat off, strain and let stock cool. Skim any fat (there shouldn't be any) off the top.
Soup:
Ingredients:
Chicken stock
1 carrot
1 onion
2 sticks celery
1 parsnip
1/4 cup rice
Method:
Finely grate vegetables and add to stock with rice. Bring to a boil, turn heat down and cook on a slow boil for 30 minutes. Taste to see if salt is needed.
Contributed by Susan, Ringwood North, 5th July 2008
mushroom soup
Ingredients:
500g mushrooms, finely sliced
1 litre milk
300ml cream
1 chicken or vegetable stock cube
1tbsp butter
Method:
Melt the butter in the bottom of the crock. Add the mushrooms and gently stir to coat. Crumble the stock cube over the mushrooms, pour over the milk and cream and gently stir through. Cook on low 3 4 hours. Taste to see if it needs salt before serving.
Contributed by Cath Armstrong
500g mushrooms, finely sliced
1 litre milk
300ml cream
1 chicken or vegetable stock cube
1tbsp butter
Method:
Melt the butter in the bottom of the crock. Add the mushrooms and gently stir to coat. Crumble the stock cube over the mushrooms, pour over the milk and cream and gently stir through. Cook on low 3 4 hours. Taste to see if it needs salt before serving.
Contributed by Cath Armstrong
mushroom & chicken soup
Ingredients:
1 can cream of mushroom soup
1/4 cup water
2 skinless chicken fillets, halved and then cut into 1cm dice
1/2 tsp salt
1/4 tsp pepper
500g fresh mushrooms, sliced
1 large carrot, cut into dice
2 stalks of celery, sliced
1/2 tsp garlic powder
Method:
Place the soup into the crock pot.
Add the water and stir to combine well.
Salt and pepper the chicken cubes then add them to the crock pot.
Place the mushrooms, carrots and celery into the mixture.
Sprinkle in the garlic powder and stir to incorporate all the flavours together.
Cover and cook on the low temperature setting 7 hours.
Serving Size: 4
Notes:
Any type of mushrooms can be used just be sure they are fresh not canned. If you really like mushrooms double the amount. No extra cooking time will be needed.
1 can cream of mushroom soup
1/4 cup water
2 skinless chicken fillets, halved and then cut into 1cm dice
1/2 tsp salt
1/4 tsp pepper
500g fresh mushrooms, sliced
1 large carrot, cut into dice
2 stalks of celery, sliced
1/2 tsp garlic powder
Method:
Place the soup into the crock pot.
Add the water and stir to combine well.
Salt and pepper the chicken cubes then add them to the crock pot.
Place the mushrooms, carrots and celery into the mixture.
Sprinkle in the garlic powder and stir to incorporate all the flavours together.
Cover and cook on the low temperature setting 7 hours.
Serving Size: 4
Notes:
Any type of mushrooms can be used just be sure they are fresh not canned. If you really like mushrooms double the amount. No extra cooking time will be needed.
mushroom & pumpkin soup
Ingredients:
750g butternut pumpkin, peeled and cubed
250g fresh mushrooms, sliced
1 cup celery, diced
1 small onion, diced
1 garlic clove, crushed
6 chicken thigh fillets, skin removed and diced
1 cup rice
4 cups 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 in the uncooked rice.
Pour in the broth.
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.
From the June 2014 Journal
750g butternut pumpkin, peeled and cubed
250g fresh mushrooms, sliced
1 cup celery, diced
1 small onion, diced
1 garlic clove, crushed
6 chicken thigh fillets, skin removed and diced
1 cup rice
4 cups 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 in the uncooked rice.
Pour in the broth.
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.
From the June 2014 Journal
noodle soup
Ingredients:
1 lge can tomato soup
equivalent of milk
2 pkts two minute noodles
Method:
Cook the noodles, but leave out the seasoning. Make the soup according to the directions on the can. Drain the noodles, add them to the soup and re-heat, being careful not to boil the soup or it will curdle. Serve it with lots of fresh bread and the family will devour it. Be sure to have enough for seconds because they are sure to want them.
From the November 2001 Journal
1 lge can tomato soup
equivalent of milk
2 pkts two minute noodles
Method:
Cook the noodles, but leave out the seasoning. Make the soup according to the directions on the can. Drain the noodles, add them to the soup and re-heat, being careful not to boil the soup or it will curdle. Serve it with lots of fresh bread and the family will devour it. Be sure to have enough for seconds because they are sure to want them.
From the November 2001 Journal
pearl barley chicken soup
Ingredients:
500g pearl barley
1 small, whole boiling chicken*
2 carrots, diced
2 stalks celery, sliced
2 tbsp parsley, chopped
Water
Method:
Place the barley in the crock pot.
Add the chicken.
Place the carrots and celery on top of the chicken.
Sprinkle the parsley over the top of the other ingredients.
Cover just over the top of the ingredients with water.
Cover the crock pot and cook on low 5 hours.
Remove the chicken from the crock pot.
Use forks to remove the chicken meat from the bones.
Discard the bones and any skin.**
Return to the chicken meat to the crock pot.
Cover and continue cooking on low 1 hour or until the barley is soft.
Serving Size: 6
Notes:
Pearl barley is processed by removing the hull and bran. This type of barley is used more often in cooking because it cooks much faster than regular barley. This type of barley can be found in most supermarkets.
*A No. 8 or No. 10 chicken is ideal and they can often be bought very cheaply from butchers in twin packs.
**Use the bones and skin to make stock after you've made the soup.
500g pearl barley
1 small, whole boiling chicken*
2 carrots, diced
2 stalks celery, sliced
2 tbsp parsley, chopped
Water
Method:
Place the barley in the crock pot.
Add the chicken.
Place the carrots and celery on top of the chicken.
Sprinkle the parsley over the top of the other ingredients.
Cover just over the top of the ingredients with water.
Cover the crock pot and cook on low 5 hours.
Remove the chicken from the crock pot.
Use forks to remove the chicken meat from the bones.
Discard the bones and any skin.**
Return to the chicken meat to the crock pot.
Cover and continue cooking on low 1 hour or until the barley is soft.
Serving Size: 6
Notes:
Pearl barley is processed by removing the hull and bran. This type of barley is used more often in cooking because it cooks much faster than regular barley. This type of barley can be found in most supermarkets.
*A No. 8 or No. 10 chicken is ideal and they can often be bought very cheaply from butchers in twin packs.
**Use the bones and skin to make stock after you've made the soup.
penny's pumpkin soup
Ingredients:
1kg pumpkin, peeled and chopped,
3 chicken stock cubes
1 potato, peeled and chopped,
¼ cup rice, uncooked
2 onions, finely diced,
1tablespoon butter, melted
2 tomatoes, peeled and chopped,
2 tablespoons plain flour
6 cups water,
1cup unsweetened evaporated milk
3 teaspoons salt
1 Granny Smith apple, peeled and grated
Salt & epper to taste,
¼ tsp Nutmeg
Method:
In a large saucepan place pumpkin, potatoes, onions, tomatoes, water, salt and pepper, and chicken stock cubes, bring to a boil and cook for 20 minutes, until pumpkin and potatoes are tender. Cool mixture to lukewarm and blend until smooth in an electric blender or food processor. Cook the rice. Beat butter and flour to a smooth paste and add to the soup, and keep stirring until soup is smooth. Add apple, evaporated milk, rice and nutmeg.
1kg pumpkin, peeled and chopped,
3 chicken stock cubes
1 potato, peeled and chopped,
¼ cup rice, uncooked
2 onions, finely diced,
1tablespoon butter, melted
2 tomatoes, peeled and chopped,
2 tablespoons plain flour
6 cups water,
1cup unsweetened evaporated milk
3 teaspoons salt
1 Granny Smith apple, peeled and grated
Salt & epper to taste,
¼ tsp Nutmeg
Method:
In a large saucepan place pumpkin, potatoes, onions, tomatoes, water, salt and pepper, and chicken stock cubes, bring to a boil and cook for 20 minutes, until pumpkin and potatoes are tender. Cool mixture to lukewarm and blend until smooth in an electric blender or food processor. Cook the rice. Beat butter and flour to a smooth paste and add to the soup, and keep stirring until soup is smooth. Add apple, evaporated milk, rice and nutmeg.
potato, bacon & onion soup
Ingredients:
1 x 5kg bag of new red potatoes, washed and quartered (skin left on)
500gms bacon, chopped
3 medium onions, chopped
1 tablespoon olive oil
1.5lt chicken stock
½ teaspoon sea salt
1 litre milk
500ml pure cream
2 – 3 tablespoons marjoram leaves
Method:
In a large cooking pot, fry bacon and onion in oil till onion is soft and bacon is crisp. Reserve about half of the onion and bacon in a separate bowl so you can add it in to the soup again later.
Add the chopped potatoes, salt and stock to the large cooking pot with the remaining onion and bacon. Bring mixture to the boil and cook until potatoes are soft when pushed through with a fork.
Remove from heat. Allow to cool a little. Stir in cold milk and cream.
Blend batches of the soup to desired consistency (you could push the mixture through a metal sieve if you do not have a blender). Add more milk if the mixture is too thick for your liking. Add the reserved bacon and onion and stir through.
Gently reheat soup (do NOT boil) and stir in marjoram just before serving.
Makes about 6 litres of soup which is enough to fill a large Dream Pot thermos pot. My recipe.
Contributed by susanl_hl, 9th April 2016
1 x 5kg bag of new red potatoes, washed and quartered (skin left on)
500gms bacon, chopped
3 medium onions, chopped
1 tablespoon olive oil
1.5lt chicken stock
½ teaspoon sea salt
1 litre milk
500ml pure cream
2 – 3 tablespoons marjoram leaves
Method:
In a large cooking pot, fry bacon and onion in oil till onion is soft and bacon is crisp. Reserve about half of the onion and bacon in a separate bowl so you can add it in to the soup again later.
Add the chopped potatoes, salt and stock to the large cooking pot with the remaining onion and bacon. Bring mixture to the boil and cook until potatoes are soft when pushed through with a fork.
Remove from heat. Allow to cool a little. Stir in cold milk and cream.
Blend batches of the soup to desired consistency (you could push the mixture through a metal sieve if you do not have a blender). Add more milk if the mixture is too thick for your liking. Add the reserved bacon and onion and stir through.
Gently reheat soup (do NOT boil) and stir in marjoram just before serving.
Makes about 6 litres of soup which is enough to fill a large Dream Pot thermos pot. My recipe.
Contributed by susanl_hl, 9th April 2016
potato & cheese soup
Ingredients:
8-10 good size potatoes
5 Tbsp. butter
1 large sweet onion
2 Bay leaves
2 Tbsp. Plain flour
2 cups milk
1-2 cups shredded cheddar cheese
Salt and pepper to taste
Method:
Peel potatoes and cut into small cubes. Cover with lightly salted water and cook until tender. Remove from heat. Don't throw out the cooking water, leave the potatoes n it, it becomes a base for the soup. While the potatoes are cooking melt 3 tablespoons of the butter in a frying pan. Chop the onions, then sauté them in the melted butter along with the bay leaves, stirring often, until the onions just start to turn golden. Remove bay leaves. Add the onions to the pot of cooked potatoes and stir in. Melt the remaining 2 tablespoons of butter in frying pan. Stir in 2 tablespoons of flour and cook a minute or two over low heat. In a separate saucepan heat the milk, and then stir it into the flour/butter mixture. Stir constantly with a whisk until the sauce has thickened and is completely smooth. Add the sauce mixture to the potatoes and stir in. Add the shredded cheese and stir in. Add salt and pepper to taste.
To stretch this soup or just for variety, add a large can of creamed corn with the sauce. Yummy.
Contributed by Cath Armstrong
8-10 good size potatoes
5 Tbsp. butter
1 large sweet onion
2 Bay leaves
2 Tbsp. Plain flour
2 cups milk
1-2 cups shredded cheddar cheese
Salt and pepper to taste
Method:
Peel potatoes and cut into small cubes. Cover with lightly salted water and cook until tender. Remove from heat. Don't throw out the cooking water, leave the potatoes n it, it becomes a base for the soup. While the potatoes are cooking melt 3 tablespoons of the butter in a frying pan. Chop the onions, then sauté them in the melted butter along with the bay leaves, stirring often, until the onions just start to turn golden. Remove bay leaves. Add the onions to the pot of cooked potatoes and stir in. Melt the remaining 2 tablespoons of butter in frying pan. Stir in 2 tablespoons of flour and cook a minute or two over low heat. In a separate saucepan heat the milk, and then stir it into the flour/butter mixture. Stir constantly with a whisk until the sauce has thickened and is completely smooth. Add the sauce mixture to the potatoes and stir in. Add the shredded cheese and stir in. Add salt and pepper to taste.
To stretch this soup or just for variety, add a large can of creamed corn with the sauce. Yummy.
Contributed by Cath Armstrong
potato & corn soup
Ingredients:
1kg potatoes, peeled and cut into small cubes
410g can creamed corn
1 litre milk
1 tbsp butter
Parsley for serving
Method:
Cook the potatoes in boiling water until they are soft. Drain and put them back into the saucepan. Mash them until there are no lumps. Stir in the milk and the butter, mixing well to combine all the ingredients. Add the tin of creamed corn, stir in well. Return to the stove and gently heat until simmering. Do not boil. Ladle into soup bowls and sprinkle with chopped parsley to serve. Serves 6
Contributed by Cath Armstrong
1kg potatoes, peeled and cut into small cubes
410g can creamed corn
1 litre milk
1 tbsp butter
Parsley for serving
Method:
Cook the potatoes in boiling water until they are soft. Drain and put them back into the saucepan. Mash them until there are no lumps. Stir in the milk and the butter, mixing well to combine all the ingredients. Add the tin of creamed corn, stir in well. Return to the stove and gently heat until simmering. Do not boil. Ladle into soup bowls and sprinkle with chopped parsley to serve. Serves 6
Contributed by Cath Armstrong
potato soup
Ingredients:
1kg potatoes, peeled and cubed
1 litre milk
1 onion, diced
½ cup corn kernels
½ cup cream
Method:
Cook the onion with the potatoes until the potatoes are soft. Drain. Add the milk and mash. Add the corn kernels and the cream and heat through, but don’t boil.
Contributed by Cath Armstrong
1kg potatoes, peeled and cubed
1 litre milk
1 onion, diced
½ cup corn kernels
½ cup cream
Method:
Cook the onion with the potatoes until the potatoes are soft. Drain. Add the milk and mash. Add the corn kernels and the cream and heat through, but don’t boil.
Contributed by Cath Armstrong
pumpkin corn chowder
Ingredients:
3 tbsp extra virgin olive oil
2 leeks, cleaned and sliced
3 garlic cloves, crushed
2 medium green capsicum, diced
1kg sweet potato, peeled, and cut into 2cm pieces
1/2 tsp marjoram
2 bay leaves
1/4 tsp salt
1/4 tsp ground black pepper
1 1/4 cups fresh or frozen corn kernels
6 cups vegetable stock
Ingredients:
Put olive oil in a large soup pot or Dutch oven over medium heat. Add the leeks and cook until tender, about 4 or 5 minutes, stirring often. Add the garlic and cook for 1 minute more, stirring constantly. Reduce the heat to medium-low, then stir in the green peppers, and cook until the peppers begin to soften, about 7 or 8 minutes. Now add the rest of the ingredients, turn the heat to low and simmer until the pumpkin is tender, about 20 to 30 minutes. Make sure the soup doesn't boil, just slowly simmers. Remove the bay leaves and serve hot.
3 tbsp extra virgin olive oil
2 leeks, cleaned and sliced
3 garlic cloves, crushed
2 medium green capsicum, diced
1kg sweet potato, peeled, and cut into 2cm pieces
1/2 tsp marjoram
2 bay leaves
1/4 tsp salt
1/4 tsp ground black pepper
1 1/4 cups fresh or frozen corn kernels
6 cups vegetable stock
Ingredients:
Put olive oil in a large soup pot or Dutch oven over medium heat. Add the leeks and cook until tender, about 4 or 5 minutes, stirring often. Add the garlic and cook for 1 minute more, stirring constantly. Reduce the heat to medium-low, then stir in the green peppers, and cook until the peppers begin to soften, about 7 or 8 minutes. Now add the rest of the ingredients, turn the heat to low and simmer until the pumpkin is tender, about 20 to 30 minutes. Make sure the soup doesn't boil, just slowly simmers. Remove the bay leaves and serve hot.
pumpkin soup
Ingredients:
2 tablespoons butter,
1 litre chicken stock
500g onions, finely chopped,
Salt and pepper to taste
1 clove of garlic
250mls cream
1kg pumpkin, peeled and diced,
Few drops of Tabasco Sauce
2 Tomatoes, peeled and chopped
Method:
In a large saucepan, heat butter, add onions and sauté until soft. Add garlic, pumpkin, tomatoes and stock, bring to a boil, reduce heat and allow to simmer for 30 minutes, until pumpkin is soft. Cool mixture to lukewarm and blend until smooth in an electric blender or food processor. Return soup to rinsed saucepan; and add salt and pepper, cream and Tabasco, and heat without boiling.
Note: To peel a tomato, score a cross in the bottom of the tomato, and place in boiling water for two minutes. Carefully remove and peel the skin off, starting at the bottom and working up.
2 tablespoons butter,
1 litre chicken stock
500g onions, finely chopped,
Salt and pepper to taste
1 clove of garlic
250mls cream
1kg pumpkin, peeled and diced,
Few drops of Tabasco Sauce
2 Tomatoes, peeled and chopped
Method:
In a large saucepan, heat butter, add onions and sauté until soft. Add garlic, pumpkin, tomatoes and stock, bring to a boil, reduce heat and allow to simmer for 30 minutes, until pumpkin is soft. Cool mixture to lukewarm and blend until smooth in an electric blender or food processor. Return soup to rinsed saucepan; and add salt and pepper, cream and Tabasco, and heat without boiling.
Note: To peel a tomato, score a cross in the bottom of the tomato, and place in boiling water for two minutes. Carefully remove and peel the skin off, starting at the bottom and working up.
pumpkin zucchini soup
Use a large saucepan to cook this soup.
Wash 1 cup of soup mix - I wash it 3 - 4 times.
Add to saucepan.
Add 1 kettle full of boiling water.
Add 1/4 of jap pumpkin - peeled and largely diced.
Add 3- 4 zucchinis - cut into thirds.
Add extra water to cover vegies.
Cook for 1 to 1 1/2 hours until vegies are soft. Top up with boiling water as needed.
Add parsley or chives and pepper.
Use a hand blender to puree soup.
Add 2 tablespoons of vegeta and stir.
Contributed by Wendy(melbourne) 12th April 2011
Wash 1 cup of soup mix - I wash it 3 - 4 times.
Add to saucepan.
Add 1 kettle full of boiling water.
Add 1/4 of jap pumpkin - peeled and largely diced.
Add 3- 4 zucchinis - cut into thirds.
Add extra water to cover vegies.
Cook for 1 to 1 1/2 hours until vegies are soft. Top up with boiling water as needed.
Add parsley or chives and pepper.
Use a hand blender to puree soup.
Add 2 tablespoons of vegeta and stir.
Contributed by Wendy(melbourne) 12th April 2011
quick beef & vegetable soup
Ingredients:
3 litres water
3 beef stock cubes
½ packet soup mix
500g beef mince
3 medium carrots, diced
2 sticks celery, diced
1 medium onion, diced
4 medium potatoes, peeled & diced
1 410g can diced tomatoes
250g pasta
½ cup rice
Method:
Brown mince. Put mince and remaining ingredients in a large pot. Bring to the boil, cover and simmer for 30 minutes or until vegetables are tender and soup has thickened slightly.
Contributed by Anne, Wantirna South, 6th June 2010
3 litres water
3 beef stock cubes
½ packet soup mix
500g beef mince
3 medium carrots, diced
2 sticks celery, diced
1 medium onion, diced
4 medium potatoes, peeled & diced
1 410g can diced tomatoes
250g pasta
½ cup rice
Method:
Brown mince. Put mince and remaining ingredients in a large pot. Bring to the boil, cover and simmer for 30 minutes or until vegetables are tender and soup has thickened slightly.
Contributed by Anne, Wantirna South, 6th June 2010
quick vegetable soup
Ingredients:
1 tin of chopped tomatoes
2 medium potatoes diced
1 large zucchini diced
2 large carrots julienne
1 medium head of broccoli florets + stem
1 small onion finely diced
1 small tin corn kernels (or better fresh corn off the cob)
2 garlic gloves (less or more to personal taste)
1 Massel chicken stock cube (no animal content)
Method:
Put a small knob of butter in a large stockpot, brown onion and garlic (allow to caramelise slightly), add tinned tomato. Fill the tin twice with water (to get all the residual tomato and because it is a good measure), add all the vegetables and stock cube. Bring pot to boil then reduce to simmer with lid on for approximately 35-40 minutes until all vegetables are tender. Remove lid and let simmer until broth reduces slightly. Season with salt and pepper.
Note: Serve with shaved parmesan and crusty bread (even better the next day). Can easily satisfy the meat lovers in the family by throwing in left over bbq chicken or other roast meats, also great with bbq sausages added (or so my son says!)
Contributed by Belinda, Earlville, 13th March 2010
1 tin of chopped tomatoes
2 medium potatoes diced
1 large zucchini diced
2 large carrots julienne
1 medium head of broccoli florets + stem
1 small onion finely diced
1 small tin corn kernels (or better fresh corn off the cob)
2 garlic gloves (less or more to personal taste)
1 Massel chicken stock cube (no animal content)
Method:
Put a small knob of butter in a large stockpot, brown onion and garlic (allow to caramelise slightly), add tinned tomato. Fill the tin twice with water (to get all the residual tomato and because it is a good measure), add all the vegetables and stock cube. Bring pot to boil then reduce to simmer with lid on for approximately 35-40 minutes until all vegetables are tender. Remove lid and let simmer until broth reduces slightly. Season with salt and pepper.
Note: Serve with shaved parmesan and crusty bread (even better the next day). Can easily satisfy the meat lovers in the family by throwing in left over bbq chicken or other roast meats, also great with bbq sausages added (or so my son says!)
Contributed by Belinda, Earlville, 13th March 2010
simple cauliflower soup
This is a very simple and quick soup.
Just saute onion in butter, add cauliflower, cover with chook stock and cook until tender, then puree with a stick blender and season with salt and pepper. Last time I made it with a couple of leeks too, added with the onion, and it was delicious.
Contributed by Margaret in Melbourne
Just saute onion in butter, add cauliflower, cover with chook stock and cook until tender, then puree with a stick blender and season with salt and pepper. Last time I made it with a couple of leeks too, added with the onion, and it was delicious.
Contributed by Margaret in Melbourne
simple chicken soup
Ingredients:
1 kg chicken pieces
500g frozen mixed vegetables
2 stalks celery, sliced
1 large onion, diced
1 cup small pasta shells
3 litres water
1 tsp salt
Method:
Place chicken pieces in a large pot and add water. Slowly bring to a boil and simmer 30 minutes. Remove chicken from stock. Strip meat from bones and return to pot. Add vegetables, pasta and seasonings. Simmer 15 minutes until pasta is tender. Serve with fresh bread.
Contributed by Pat Allan, 26th July 2010
1 kg chicken pieces
500g frozen mixed vegetables
2 stalks celery, sliced
1 large onion, diced
1 cup small pasta shells
3 litres water
1 tsp salt
Method:
Place chicken pieces in a large pot and add water. Slowly bring to a boil and simmer 30 minutes. Remove chicken from stock. Strip meat from bones and return to pot. Add vegetables, pasta and seasonings. Simmer 15 minutes until pasta is tender. Serve with fresh bread.
Contributed by Pat Allan, 26th July 2010
spicy red lentil & pumpkin soup
Ingredients:
1 tbsp oil
1 large onion
1 clove garlic
3/4 cup red lentils
1 1/2 tsp ground cumin
1 tsp ground coriander
1/4 tsp chilli powder
1/4 tsp turmeric
3 1/4 cups vegetable stock
750g pumpkin
Method:
Peel and chop vegetables. Dice garlic and onion. Heat oil and saute onion for 5 minutes, stirring often. Add garlic, spices and cook for 1 minute stirring continuously. Add the lentils and stir to coat with the onion mixture. Add the stock and the pumpkin and bring to the boil. Reduce the heat and simmer until the pumpkin is tender (about 20 minutes). Use a potato masher or blender to create a creamy textured soup. Season with salt and pepper.
Contributed by Elizabeth, Ringwood North, 5th September 2009
1 tbsp oil
1 large onion
1 clove garlic
3/4 cup red lentils
1 1/2 tsp ground cumin
1 tsp ground coriander
1/4 tsp chilli powder
1/4 tsp turmeric
3 1/4 cups vegetable stock
750g pumpkin
Method:
Peel and chop vegetables. Dice garlic and onion. Heat oil and saute onion for 5 minutes, stirring often. Add garlic, spices and cook for 1 minute stirring continuously. Add the lentils and stir to coat with the onion mixture. Add the stock and the pumpkin and bring to the boil. Reduce the heat and simmer until the pumpkin is tender (about 20 minutes). Use a potato masher or blender to create a creamy textured soup. Season with salt and pepper.
Contributed by Elizabeth, Ringwood North, 5th September 2009
tomato & bean soup
Ingredients:
1 finely chopped onion
1 clove garlic
810g tin diced tomatoes
2 tins any type of beans
900ml vegetable stock
2 tbsp olive oil
Method:
In a large saucepan heat the oil and fry the onion. When brown add the garlic, very finely chopped and cook for 1 minute. Add tomatoes and vegetable stock. Cook for 10 minutes over a low heat. Add beans. Cook for a further 10 minutes and serve garnished with fresh basil.
Contributed by Zara, Ringwood, 5th September 2009
1 finely chopped onion
1 clove garlic
810g tin diced tomatoes
2 tins any type of beans
900ml vegetable stock
2 tbsp olive oil
Method:
In a large saucepan heat the oil and fry the onion. When brown add the garlic, very finely chopped and cook for 1 minute. Add tomatoes and vegetable stock. Cook for 10 minutes over a low heat. Add beans. Cook for a further 10 minutes and serve garnished with fresh basil.
Contributed by Zara, Ringwood, 5th September 2009
tomato & brown lentil soup
Ingredients:
1 tin tomato soup
1 tin Sanitarium Savoury Brown lentils
1 pkt 2 minute noodles
Method:
Make up soup according to directions on can. Add Savoury Brown Lentils and crushed 2 minute noodles. Bring to boil, turn heat down and simmer 2 minutes or until noodles are cooked. Serve immediately. Delicious with toasted cheese fingers.
Contributed by Cath Armstrong
1 tin tomato soup
1 tin Sanitarium Savoury Brown lentils
1 pkt 2 minute noodles
Method:
Make up soup according to directions on can. Add Savoury Brown Lentils and crushed 2 minute noodles. Bring to boil, turn heat down and simmer 2 minutes or until noodles are cooked. Serve immediately. Delicious with toasted cheese fingers.
Contributed by Cath Armstrong
tomato soup
Ingredients:
2 800g tins diced tomatoes
1.25 litres vegetable stock (homemade or bought)
2 cloves garlic, crushed
2 large brown onions, finely diced
6 spring onions, sliced, including some of the green
Method:
Place all ingredients in a large pot. Bring slowly to a rolling boil and then turn down the heat and simmer for 15 minutes. Season to taste with salt and pepper.
Contributed by Anne, Wantirna South, 6th June 2010
2 800g tins diced tomatoes
1.25 litres vegetable stock (homemade or bought)
2 cloves garlic, crushed
2 large brown onions, finely diced
6 spring onions, sliced, including some of the green
Method:
Place all ingredients in a large pot. Bring slowly to a rolling boil and then turn down the heat and simmer for 15 minutes. Season to taste with salt and pepper.
Contributed by Anne, Wantirna South, 6th June 2010
tomato soup with chicken meatballs
Ingredients:
350g chicken mince
2 green onions, chopped
2 tablespoons chopped flat-leaf parsley
1 tablespoon finely grated parmesan cheese
sea salt
cracked black pepper
4 cups chicken stock
2 cups tomato puree
85g dried macaroni
Method:
Place chicken mince, green onion, parsley, parmesan cheese, salt and pepper in a bowl and mix until combined. Roll teaspoons of the mixture into balls about the size of a 20-cent piece. Place on a tray lined with non-stick baking paper. Refrigerate for 5 minutes.
Place stock and tomato puree in a saucepan over medium heat and simmer for 4 minutes. Add macaroni and meatballs and cook for 10 minutes, or until macaroni is cooked. Allow to stand for 5 minuyes before serving.
350g chicken mince
2 green onions, chopped
2 tablespoons chopped flat-leaf parsley
1 tablespoon finely grated parmesan cheese
sea salt
cracked black pepper
4 cups chicken stock
2 cups tomato puree
85g dried macaroni
Method:
Place chicken mince, green onion, parsley, parmesan cheese, salt and pepper in a bowl and mix until combined. Roll teaspoons of the mixture into balls about the size of a 20-cent piece. Place on a tray lined with non-stick baking paper. Refrigerate for 5 minutes.
Place stock and tomato puree in a saucepan over medium heat and simmer for 4 minutes. Add macaroni and meatballs and cook for 10 minutes, or until macaroni is cooked. Allow to stand for 5 minuyes before serving.
very easy pumpkin soup
Ingredients:
1 whole pumpkin
3-4 rashers bacon (diced)
1 onion (diced)
Water
Milk (approximately 1 litre)
Method:
Peel and chop pumpkin into small size pieces, fry onion and bacon until browned and crispy. Add all the pumpkin and water to half way. Let cook and stir occasionally. Once pumpkin is cooked through and nice and tender use a potato masher to mash all together. Add enough milk to make a nice consistency, season with salt and lots of black pepper. This is delicious.
Contributed by Karen Erickson, 31st July 2010
1 whole pumpkin
3-4 rashers bacon (diced)
1 onion (diced)
Water
Milk (approximately 1 litre)
Method:
Peel and chop pumpkin into small size pieces, fry onion and bacon until browned and crispy. Add all the pumpkin and water to half way. Let cook and stir occasionally. Once pumpkin is cooked through and nice and tender use a potato masher to mash all together. Add enough milk to make a nice consistency, season with salt and lots of black pepper. This is delicious.
Contributed by Karen Erickson, 31st July 2010
washington chowder
Ingredients:
2 medium potatoes, peeled and diced
1 small onion, thinly sliced
2 cups water
1 tsp salt
1 tin diced tomatoes
3/4 cup corn kernels
1/2 cup cream
Method:
Cook potato and onion in water until tender. Add tomatoes and corn. Reheat, watching that the soup doesn't catch on the bottom. Remove from heat, stir in cream and serve with crusty rolls.
2 medium potatoes, peeled and diced
1 small onion, thinly sliced
2 cups water
1 tsp salt
1 tin diced tomatoes
3/4 cup corn kernels
1/2 cup cream
Method:
Cook potato and onion in water until tender. Add tomatoes and corn. Reheat, watching that the soup doesn't catch on the bottom. Remove from heat, stir in cream and serve with crusty rolls.