Super Soup Ideas For Winter

July 18, 2015 posted in Cooking

Some of the coldest July days in years, so we’ve come up with these quick and easy soup ideas

Harissa Red Lentil Soup
Serves 2

  • 1 onion, finely sliced
  • 1 cup red lentils
  • 3 cups chicken stock
  • 1 potato, peeled and chopped
  • 2 tsp Harissa spice mix
  • 1 Tbs coriander leaves, picked
  1. Saute onion and potato in a little oil in a medium-sized saucepan. When onion is translucent, stir in Harissa spice mix, lentils and stock.
  2. Bring to boil, cover and simmer for 20 minutes until lentils and potato are tender.
  3. Check seasoning, remove from heat and allow to cool until steam in no longer rising.
  4. Blitz with a stick blender or in a blender jug until smooth, and reheat before serving. Sprinkle coriander leaves over each bowl.

PUMPKIN and CHERMOULA SOUP
Serves 2-3

  • 250 g pumpkin, peeled
  • 1 ltr (4 cups) vegetable stock
  1. Heat oven to 180 C.
  2. Chop pumpkin into approximately equal-sized pieces.
  3. Pour oil on to a baking tray, swirl to cover base, then add pumpkin and garlic. Turn pumpkin pieces so that all sides are oiled.
  4. Roast in oven for 25-30 minutes, turning once.
  5. Heat stock in a saucepan, add vegetables and Chermoula, cook until pumpkin is very tender.
  6. Remove from heat and cool until steam is no longer rising. Puree and return to saucepan – reheat before serving

BRAZILIAN VEGETABLE SOUP
Serves 3-4

  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 1 can white beans eg cannellini, drained
  • 1 Tbs vegetable oil
  • salt and pepper to taste
  • 1 stalk celery, chopped
  • 2 carrots, peeled and chopped
  • 1 potato, peeled and chopped
  • ½ cup chopped green beans
  • 1 ltr vegetable or beef stock
  • 1 Tbs Brazilian spice mix
  1. Heat oil in a large heavy-based pan and add onion. Stir until translucent, then add garlic, celery and Brazilian spice mix.
  2. Stir to combine, then add stock and remaining vegetables.
  3. Add extra water to bring surface about 2 cm above vegetables (this will depend on the size of your saucepan).
  4. Bring to boil and simmer until vegetables are cooked. Serve with crusty bread

GREEN THAI CHICKEN SOUP
Serves 2

  • 1 cooked chicken (takeaway is fine)
  • 1 tsp lime juice
  • 1 ltr (4 cups) chicken stock
  • 1 cup coconut milk
  • 1 Tbs coriander leaves, picked, to serve
  • 1 cup green beans, cut into 2cm lengths
  • 1 Tbs Thai spice mix
  • 1 pouch wok-ready cooked noodles
  • 1 cup fresh bean sprouts
  • 2 tsp sliced red chilli
  1. Cut breasts from chicken, remove skin, and shred the flesh. Keep the rest of the chicken for later.
  2. In a large saucepan over medium heat, bring stock, Thai spice mix, and beans to the boil.
  3. Simmer 10 minutes until beans are just tender, then stir in lime juice, chicken, coconut milk and noodles. Heat through.
  4. Divide the bean sprouts between two large Asian soup bowls, ladle soup over and top with coriander leaves and chilli slices.

TUNISIAN LENTIL HOTPOT
Serves 3-4

  • 1 onion
  • 1 carrot
  • 3 Tbs Tunisian spice mix
  • 1 can tomatoes with liquid
  • 1 can brown lentils, drained
  • 1 small can red kidney beans, drained
  • 2 stalks celery
  • 1 Tbs vegetable or olive oil
  • 1 potato or parsnip
  • 2 cups water or stock
  • 1 can chickpeas, drained
  • 3 Tbs rice or small pasta shapes
  • Continental parsley, and flatbreads for serving
  1. Peel vegetables and chop into small dice.
  2. Saute onion, celery and carrots in oil for 2-3 minutes.
  3. Add Tunisian spice mix and potatoes, fry until fragrant.
  4. Add tomatoes, lentils, beans, chickpeas and stock. Bring to a simmer and cook 5 minutes.
  5. Add pasta and cook 10 minutes or until pasta is tender. Add more water to make your desired consistency.
  6. Garnish each bowl with fresh continental parsley leaves and serve with flatbread.

SMOOTH, SMOKEY VEGETABLE SOUP
Serves 3-4

  • 1 Tbs butter or oil
  • 3-4 cups vegetable stock
  • Chipotle chillies
  • 1 Tbs tomato paste
  • 1 onion, finely chopped
  • 4 cups chopped vegetables
  • 2 tsp Milk Paprika
  • salt and pepper to taste
  1. Fry onions in oil over low heat until transparent, add all other ingredients and simmer until vegetables are cooked. Add more water to cover vegetables if necessary.
  2. Allow soup to cool until no steam is rising, then remove chillies and puree soup. This makes a mild soup.
  3. For extra bit, remove only the stems of the chillies and puree the flesh and seeds with the shop.
  4. Reheat before serving with crusty bread
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