Pea & ham soup
Ingredients (serves 6)
• 1 x 500g pkt green split peas
• 1 tbs olive oil
• 2 brown onions, coarsely chopped
• 3 carrots, peeled, coarsely chopped
• 3 celery sticks, ends trimmed, coarsely chopped
• 1 large (about 750g) ham hock (see note)
• 2.75L (11 cups) water
• Turkish bread, toasted, to serve
• Bouquet garni
• 3 sprigs fresh thyme
• 2 dried bay leaves
• 4 black peppercorns
Method
1. Place the split peas in a large bowl and cover with cold water. Set aside for 6 hours or overnight to soak. Drain.
2. To make the bouquet garni, place the thyme, bay leaves and peppercorns in a small piece of muslin cloth. Wrap up and tie with unwaxed kitchen string to secure.
3. Heat the oil in a large saucepan over medium heat. Add the onion, carrot and celery and cook, uncovered, stirring often, for 10 minutes or until the onion is soft. Add the split peas, bouquet garni, ham hock and water. Cover and bring to the boil.
4. Reduce the heat to medium and simmer, uncovered, stirring occasionally, for 1 3/4 hours to 2 hours or until the ham begins to fall off the bone and the soup thickens. Remove the pan from the heat.
5. Use tongs to remove the ham hock from the pan. Set aside until cool enough to handle. Use your hands to pull the ham off the bone. Discard the bone. Shred the ham. Return the ham to the soup. (To freeze, see notes.)
6. Stir the soup over low heat for 4-5 minutes or until heated through. Serve with toasted Turkish bread.
Soup sips
Ingredients (serves 6)
• Carrot & fennel
• 15g butter
• 2 medium (200g) carrots, chopped
• 1 small (100g) fennel bulb, chopped
• 1 potato, peeled, chopped
• 500ml (2 cups) chicken stock
• 100ml cream
• 50ml Pernod, optional
• Potato & garlic
• 25g butter
• 1 onion, chopped
• 1 garlic, crushed
• 2 large potatoes, peeled, chopped
• 1L (4 cups) chicken stock
• 300ml cream
• Spinach & sambuca
• 300g English spinach, washed, chopped
• 400ml chicken stock,
• 1/2 lemon, juiced
• 1/4 tsp grated nutmeg
• 100ml cream
• 1 tbs sambuca, optional
Method
1. Carrot & fennel soup: Melt the butter in a saucepan over medium heat. Add the carrots, fennel and potato and saute in the butter. Add the stock and simmer, stirring, for 20 minutes until the vegetables are soft. Blend until smooth, then stir in the cream and season with salt and pepper. Just before serving stir in the Pernod.
2. Potato & garlic soup: Melt the butter in a saucepan over low heat. Add the onion and cook for 5-6 minutes until soft. Add the garlic and cook for a further minute. Add the potatoes and stock and simmer for 20 minutes until soft. Set aside to cool slightly, then blend until smooth. Stir in the cream the return to the pan to reheat.
3. Spinach & sambuca soup: Place spinach in a saucepan over medium heat. Add the stock, lemon juice and grated nutmeg. Cook gently for about 3-4 minutes until the spinach has wilted. Blend until smooth then return to the pan, stir in the cream and heat gently, adding the sambuca just before serving.
Fresh asparagus soup
Ingredients (serves 2)
• 2 bunches (about 400g) fresh asparagus, trimmed
• 2 tbs olive oil
• 1 onion, finely chopped
• 2 1/2 cups (625ml) vegetable stock or water
• 1/2 small lemon, juiced
• Salt and freshly ground pepper
• Cream, to serve
• Chopped fresh dill, to serve
Method
1. Chop the asparagus into 3cm pieces. Heat the oil in a saucepan over a medium heat. Add the onion and cook for 3-4 minutes or until soft.
2. Add the asparagus and cook, stirring occasionally, for 5 minutes. Add the stock or water. Bring to the boil. Reduce the heat and simmer for 20 minutes. Set aside to cool slightly.
3. Blend the mixture in a food processor until smooth. Return to the saucepan. Add the lemon juice and season with salt and pepper. Serve with a drizzle of cream, and scattered with the chopped dill and freshly ground pepper.
Moroccan pumpkin soup
Ingredients (serves 6)
• 1/4 cup (60ml) olive oil
• 1 leek, white part only, thinly sliced
• 3 cloves garlic, finely chopped
• 1 red birdseye chilli, finely chopped
• 1 cinnamon stick
• 3cm piece ginger, peeled, thinly sliced
• 1 1/2 tsp cumin seeds
• 2 carrots, peeled, coarsely chopped
• 1.5kg butternut or Queensland blue pumpkin, peeled, seeded (see note), cut into 3cm pieces
• 1/3 cup (70g) yellow split peas
• Juice of 1/2 lemon
• Coriander sprigs and soup sprinkles, to serve
Method
1. Heat oil in a large saucepan over low-medium heat and cook leek, garlic and 2 tsp salt, stirring occasionally, for 3 minutes or until soft. Add chilli, cinnamon, ginger and cumin and stir for 1 minute or until fragrant. Add carrots, pumpkin and split peas. Stir to coat in onion mixture.
2. Add 1.5 litres water to saucepan and bring to the boil, then simmer for 50 minutes or until split peas are soft.
3. Remove and discard cinnamon stick from soup. Add lemon juice then process or blend soup, in small batches, in a food processor or blender until smooth. Return soup to pan and reheat over medium heat. Serve topped with coriander sprigs and soup sprinkles.
Clear soup with bamboo and tofu
Ingredients
• 2 (8g) packets bonito dashi (stock) powder
• 140g whole peeled bamboo shoot, thinly sliced, quartered
• 10g dried wakame (seaweed)
• 120g silken tofu, cut into 7mm cubes
• 2 tbs cooking sake
• 1 tsp soy sauce
• Black sesame seeds, to serve
Method
1. Place 1.2L water and dashi in a large saucepan and bring to the boil over medium heat. Add bamboo and wakame and cook for 4 minutes. Add tofu and simmer for a further minute. Add sake, soy sauce and salt to taste. Serve in small bowls, scattered with sesame seeds.
Roasted tomato soup with toast stars
Ingredients (serves 6)
• 1/4 cup (60ml) olive oil
• 1 onion, finely chopped
• 1kg vine-ripened tomatoes, roughly chopped
• 3 garlic cloves
• 1 tsp caster sugar
• 600ml vegetable stock
• 100g alphabet or risoni pasta
• 2 slices toast
Method
1. Preheat the oven to 200°C.
2. Heat oil in a shallow ovenproof casserole, add onion and cook over low heat, stirring occasionally, for about 10 minutes or until softened. Add tomatoes, garlic, and sugar, and season well with salt and pepper. Roast uncovered in oven for 20 minutes, then allow mixture to cool. Puree in a blender, adding a little of the stock if the mixture is too thick. Return to pan and add remaining stock. Bring to the boil, add pasta and simmer for 10 minutes. Taste and adjust seasoning if necessary. Cut stars from toast slices with a star cutter, and serve with soup.
Lamb shank and pasta soup
Ingredients (serves 4)
• olive oil cooking spray
• 2 lean lamb shanks, trimmed
• 1 brown onion, finely chopped
• 2 carrots, peeled, chopped
• 2 stalks celery, chopped
• 2 garlic cloves, crushed
• 400g can diced tomatoes
• 4 cups salt-reduced beef stock
• 3/4 cup small shell pasta
• 1/4 cup basil leaves, finely shredded
• 4 crusty wholegrain bread rolls, to serve
Method
1. Lightly spray a large saucepan with oil. Heat over medium-high heat until hot. Add lamb shanks and cook, turning, for 5 minutes or until browned. Transfer to a plate. Reduce heat to medium. Add onion, carrot and celery. Cook, stirring, for 2 to 3 minutes or until soft. Add garlic and cook for 1 minute.
2. Increase heat to medium-high. Return lamb to pan. Add tomatoes, stock and 2 cups cold water. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 30 minutes or until lamb is tender. Remove lamb shanks to a board. Shred meat.
3. Return soup to the boil over high heat. Stir in pasta. Cover and cook for 7 to 8 minutes or until pasta is tender. Add shredded lamb and basil. Season with salt and pepper. Ladle soup into shallow bowls. Serve with crusty bread rolls.
Mixed onion soup with green onion croutes
Ingredients (serves 4)
• 40g butter
• 2 brown onions, thinly sliced into rings
• 2 Spanish onions, thinly sliced into rings
• 2 garlic cloves, crushed
• 1/2 cup (125ml) brandy
• 6 cups (1.5L) beef or vegetable stock
• 8 sprigs thyme
• 1 small baguette, cut diagonally into
• 2cm-thick slices
• 4 green onions, ends trimmed, thinly sliced
• 1 cup (80g) coarsely grated gruyere
Method
1. Melt the butter in a large saucepan over high heat until foaming. Add the brown and Spanish onions and cook, stirring, for 10 minutes or until onion softens and begins to brown. Add the garlic and cook for 1 minute or until aromatic.
2. Add the brandy and bring to the boil. Add the stock and thyme and bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 15 minutes or until soup thickens slightly. Season to taste with salt and pepper.
3. To make the croutes, preheat grill on high. Place baguette slices on an oven tray and cook under grill until toasted. Combine the green onions and gruyere in a bowl. Sprinkle over the bread. Grill for 2 minutes or until gruyere melts.
4. Ladle the onion soup among serving bowls. Top with the green onion croutes and serve immediately.
Pea, asparagus and rice soup with Romano sticks
Ingredients (serves 4)
• 60g butter
• 1 large leek, white part only, sliced
• 2 garlic cloves, crushed
• 1 cup (220g) arborio rice
• 1L (4 cups) vegetable stock
• 1 cup (250ml) water
• 1 cup (150g) fresh-shelled or frozen peas
• 1/2 bunch (about 100g) thin asparagus, trimmed, cut into 4cm pieces
• 100g Romano cheese
• 1 sheet (25cm) ready-rolled frozen puff pastry, just thawed
• 2 tbs chopped flat-leaf parsley
Method
1. Preheat oven to 200°C. Melt the butter in a large saucepan over medium heat. Add leek and garlic, and cook, stirring, for 5 minutes or until soft. Add rice and stir. Add stock and water and bring to the boil. Reduce heat to medium-low and simmer for 12 minutes or until rice is almost tender. Stir in peas and asparagus, and cook for 3 minutes or until tender.
2. Meanwhile, to make the Romano sticks, use a vegetable peeler to shave half the cheese. Finely grate remaining cheese. Cut pastry in half, then each half into 8 slices. Place slices on an oven tray lined with baking paper. Sprinkle with grated cheese. Bake in preheated oven for 10 minutes or until puffed and golden.
3. Stir parsley into soup. Ladle soup into serving bowls. Sprinkle with shaved cheese. Serve with the Romano sticks.
Zucchini & parmesan soup
Ingredients (serves 4)
• 2 tbs olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbs chopped fresh thyme leaves
• 1.25L (5 cups) chicken stock
• 3 (about 440g) desiree potatoes, peeled, cut into 1.5cm pieces
• 4 large (about 700g) zucchini, ends trimmed, thickly sliced
• 1 cup chopped fresh continental parsley
• 40g (1/2 cup) shredded parmesan
• 65g (1/4 cup) sour cream
• Shredded parmesan, extra, to serve
• Crusty bread, to serve
Method
1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic and thyme and cook, stirring, for 1 minute or until the onion softens slightly.
2. Increase heat to high. Add the stock and potato, and bring to the boil. Cook, stirring occasionally, for 10 minutes or until the potato is tender.
3. Add the zucchini and cook for 2 minutes or until the zucchini is soft. Remove from heat. Stir in the parsley, parmesan and sour cream.
4. Pour half the zucchini mixture into the bowl of a food processor and process until smooth. Transfer to a clean saucepan. Repeat with remaining zucchini mixture. Ladle among serving bowls. Season with pepper and serve with extra parmesan and crusty bread.
Chicken soup with tortillas
Ingredients (serves 4)
• 1 tbs olive oil
• 1 brown onion, finely chopped
• 1 garlic clove, finely chopped
• 3 ripe tomatoes, cut into wedges
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 4 Massel chicken-style salt-reduced stock cubes
• 2L (8 cups) water
• 2 (about 200g each) single chicken breast fillets
• 2 tbs fresh lime juice
• 8 (14cm diameter) corn tortillas
• Olive oil, extra, to shallow-fry
• 1 large ripe avocado, stone removed, peeled, coarsely chopped
• Chopped fresh coriander, to serve
Method
1. Heat the oil in a saucepan over medium heat. Add the onion, garlic, tomato, cumin and cayenne pepper and cook, stirring occasionally, for 6-8 minutes or until the tomato is tender.
2. Combine the stock cubes and water in a jug. Add to the tomato mixture and bring to the boil. Reduce heat to low. Add the chicken and cook, covered, for 10 minutes or until the chicken is just cooked though. Use a slotted spoon to transfer chicken to a heatproof bowl. Set aside for 10 minutes to cool. Shred the chicken and return to the saucepan with the lime juice. Taste and season with salt and pepper. Cover and keep warm.
3. Stack the tortillas and cut into 1cm-wide strips. Add enough olive oil to a medium saucepan or deep frying pan to reach a depth of about 2cm. Heat over a medium heat. (Use a tortilla strip to test when the oil is ready.) Add one-quarter of the tortilla strips to the oil and cook for 1-2 minutes or until golden brown and crisp. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining tortillas.
4. Ladle the soup among serving bowls. Top with avocado and coriander. Serve with tortilla strips.
Fruit soup
Ingredients (serves 4)
• 3 kiwifruit, peeled, halved
• 250g punnet strawberries, hulled
• 1 1/2 cup (125ml) iced water
• 5 tbs sugar
• 1/2 tsp vanilla extract
• 150g Greek yoghurt, to serve
Method
1. Place kiwifruit, 1/4 cup iced water, 3 tbs sugar and 1/4 tsp vanilla extract in a blender. Blend until smooth and pour into 4 small bowls. Rinse blender jug, then add strawberries, remaining water, suger and vanilla extract. Blend until smooth. Gently pour into one side of each bowl, so that the soups swirl together. Serve with a small dollop of Greek yoghurt.
Rockmelon & raspberry soup
Ingredients (serves 4)
• 1 (about 1 1/2 kg) rockmelon, peeled, deseeded, chopped
• 1/4 tsp vanilla extract
• 3 tbs caster sugar
• 120g fresh raspberries
• 8 ripe strawberries, chopped
• Crushed ice, to serve
Method
1. Place the rockmelon, vanilla extract and 2 tbs of the sugar in a food processor and process until smooth. Strain through a sieve to form a smooth fruit puree. Refrigerate until well chilled.
2. Puree the raspberries and remaining sugar in a food processor until smooth and strain through a sieve. Discard the seeds.
3. To serve, ladle the rockmelon puree into shallow serving bowls. Sprinkle with the strawberries and drizzle with the raspberry puree. Serve with a little crushed ice.
French onion & thyme soup
Ingredients (serves 6)
• 50g butter
• 5 onions
• 2 tbs plain flour
• 1/2 cup dry red wine
• 8 cups hot beef consomme
• 4 sprigs tyme
• 1 bay leaf
• 1 baguette
• 1 cup grated gruyere or Swiss cheese
Method
1. Melt 50g of butter in large saucepan, add 5 onions, thinly sliced, and cook for 15 minutes. Stir in 2 tbs plain flour, cook for 1 minute, 1/2 cup dry red wine, 8 cups hot beef consomme, 4 sprigs thyme and 1 bay leaf. Season, simmer covered for 25 minutes.
2. Slice 1 baguette into thick slices, place on oven tray, toast under hot grill for 2 minutes or until golden brown. Divide 1 cup grated gruyere or Swiss cheese among toasted slices. Grill for 1 minute or until cheese melts.
3. Discard bay leaf. Divide cheese toasts among serving bowls, pour over hot soup. Serve with extra cheese toasts on the side.
Zuppa povera (poor man's soup)
Ingredients (serves 4)
• 1/4 cup (60ml) olive oil
• 2 garlic cloves, crushed
• 4 fennel bulbs, sliced, fronds reserved
• 1L (4 cups) chicken stock
• 8 slices woodfired bread
• 1/2 cup grated parmesan
Method
1. Preheat the oven to 180°C.
2. Heat 1 tablespoon of the oil in a large saucepan over medium heat, add garlic and cook for 1 minute. Add the sliced fennel (not the fronds) and fry 5-10 minutes until fennel begins to turn golden. Add the stock, season with salt and pepper and bring to the boil. Simmer for 10-15 minutes.
3. Meanwhile, brush the bread on both sides with remaining olive oil, place on a tray and bake for 8-10 minutes or until golden. Top with the grated parmesan and return to the oven for a further 5 minutes or until melted. Finely chop the reserved fennel fronds and add to the soup, stir to combine. Divide the soup between four bowls and serve with the parmesan toasts.
Broccoli and pine nut soup
Ingredients (serves 6)
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1kg broccoli, trimmed, cut into small florets
• 4 cups vegetable stock
• 1/3 cup pine nuts
Method
1. Heat oil in a large saucepan over medium-low heat. Add onion and garlic. Cook, stirring, for 8 to 10 minutes or until soft.
2. Add broccoli, stock and 2 cups water to pan. Cover and bring to the boil. Reduce heat to low and simmer, covered, for 15 to 20 minutes or until tender. Remove from heat.
3. Meanwhile, heat a small frying pan over medium heat. Dry-fry pine nuts, stirring, for 3 to 4 minutes or until golden. Add to soup.
4. Using a food processor or blender, process soup, in batches, until smooth. Season with salt and pepper.
5. Return soup to pan. Stir over low heat for 8 minutes or until warmed through. Ladle into bowls and serve.
Corn, vermicelli &egg-thread soup
Ingredients (serves 4)
• 1L (4 cups) chicken stock
• 1 x 310g can creamed corn
• 80g vermicelli noodles, broken into small pieces
• 4 green shallots, ends trimmed, thinly sliced
• 1 egg, lightly whisked
Method
1. Kids' task: Combine the stock and creamed corn in a medium saucepan and bring to the boil over high heat. Add the vermicelli noodles and half the green shallots. Reduce heat to medium-low and simmer, stirring occasionally, for 4-5 minutes or until noodles soften.
2. Gradually pour in the egg, whisking constantly with a fork. Ladle soup among serving bowls and sprinkle with the remaining shallot. Serve immediately.
Carrot soup
Ingredients (serves 4)
• 1 tablespoon olive oil
• 1 leek, halved lengthways, thinly sliced
• 6 carrots, peeled, chopped
• 4cm piece ginger, peeled, grated
• 2 cups salt-reduced vegetable stock
• 2 cups water
• light sour cream, dill, and toast, to serve
Method
1. Heat oil in a large saucepan over medium heat. Add leek, carrots and ginger. Cook, uncovered, stirring occasionally, for 8 minutes, or until vegetables start to soften.
2. Add stock and water to saucepan. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 20 minutes, or until carrots are very tender.
3. Remove from heat. Set aside to cool slightly. Process or blend soup until smooth. Return to saucepan. Heat over medium-high heat until hot. Season with salt and pepper.
4. Ladle soup into bowls. Top with sour cream and dill. Serve with toast.
Egg & lemon soup
Ingredients (serves 4)
• 4 cups (1 litre) chicken stock
• 1 carrot, finely diced
• 2 tbs risoni
• 2 tbs fresh squeezed lemon juice
• 1/2 cup roughly chopped continental parsley leaves
• Salt & freshly ground pepper
• 1 egg, whisked
Method
1. Place chicken stock and carrot in a large saucepan and bring to the boil over a high heat. Add risoni and cook for 11 mins.
2. Remove from heat and stir through lemon juice and parsley. Season with salt and pepper.
3. Ladle a little of the hot soup onto beaten egg and whisk. Gradually whisk the egg back into the hot soup. Serve immediately with toast.
Classic pumpkin soup
Ingredients (serves 4)
• 1 tablespoon olive oil
• 1 leek, chopped, washed, dried
• 1 garlic clove, crushed
• 1.25kg butternut pumpkin, peeled, seeds removed, cut into 2cm pieces
• 2 cups vegetable stock
• 2 cups water
• 1 cup Chang's Fried Noodles, to serve
Method
1. Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 5 minutes.
2. Add pumpkin, stock and water. Cover. Cook for 20 to 25 minutes or until pumpkin is tender.
3. Blend soup in batches. Return to saucepan. Heat over medium heat until hot. Season with salt and pepper.
Creamy zucchini soup
Ingredients (serves 4)
• 1 tablespoon oil
• 1 onion, coarsely chopped
• 1 garlic clove, crushed
• 4 large zucchini, chopped
• 2 large potatoes, peeled, chopped
• 1L chicken stock
• 3/4 cup cream
• salt and cracked black pepper
Method
1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add 1 coarsely chopped onion, 1 crushed garlic clove, 4 large chopped zucchini and 2 large peeled, chopped potatoes. Cook for 5 minutes, making sure vegetables don't brown.
2. Add 1L chicken stock and 1 cup water. Bring soup to the boil, reduce heat and simmer for 20 minutes or until potatoes are soft. Remove from heat and cool for 5 minutes.
3. Blend with a hand-held blender until smooth. Return soup to the heat and add 3/4 cup cream, salt and cracked black pepper. Warm through and serve with bread or corn and chive mini muffins
Cream of mushroom soup
Ingredients (serves 4)
• 2 tablespoons olive oil
• 40g butter, chopped
• 1 large leek, halved lengthways,
• washed, thinly sliced
• 3 garlic cloves, crushed
• 750g flat mushrooms sliced
• 4 cups salt-reduced chicken stock
• 3/4 cup thickened cream
• crusty bread, to serve
Method
1. Heat oil and butter in a large saucepan over medium heat until foaming. Add leek and garlic. Cook, stirring, for 2 minutes. Reduce heat to low. Continue to cook, covered, for 10 to 15 minutes or until leek is very tender.
2. Increase heat to high. Add mushrooms and cook, stirring often, for 10 to 15 minutes or until mushrooms are soft.
3. Add stock and 2 cups water to saucepan and simmer, partially covered, for 20 minutes. Remove from heat and set aside to cool slightly. Process soup, in batches, until well combined. Return to saucepan.
4. Add 1/2 cup cream and stir, without boiling, over low heat until warmed through. Ladle soup into bowls. Swirl with remaining cream and season with pepper. Serve with bread.
Chicken noodle soup
Ingredients (serves 6)
• 1 barbecued chicken
• 1 tablespoon olive oil
• 4 green onions, finely sliced
• 2 cups chicken consomme
• 2 cups salt-reduced chicken stock
• 175g fresh Singapore noodles, chopped
• 420g can sweet corn kernels, drained
• 2 tablespoons soy sauce
Method
1. Remove skin and meat from chicken carcass. Discard skin and bones. Finely slice or shred meat and place in the fridge until required.
2. Heat oil in a large saucepan over medium heat. Add green onions and cook for 1 to 2 minutes or until tender. Add consomme and stock. Bring to the boil.
3. Reduce heat to medium-low and add noodles. Cook for 2 to 3 minutes or until tender.
4. Add corn kernels, chicken and soy sauce. Stir until well combined and cook for 2 minutes or until chicken and corn is heated through. Serve with dinner rolls.
Chicken and sweet corn soup
Ingredients (serves 4)
• 1 litre chicken stock
• 1 tablespoon soy sauce
• 1 teaspoon finely grated ginger
• 310g can corn kernels
• 310g can creamed corn
• 3 small chicken breast fillets, thinly sliced
• 3 green onions, chopped
Method
1. Place the chicken stock in a large saucepan with the soy sauce, ginger, corn kernels and creamed corn.
2. Cook over medium heat and simmer for 5 minutes.
3. Add the chicken and green onions and cook for 3-4 minutes or until chicken is cooked through.
4. Serve sprinkled with extra chopped green onion.
Lentil and bacon soup
Ingredients (serves 4)
• 20g butter
• 200g smoked bacon, finely chopped
• 1 brown onion, finely chopped
• 2 cloves garlic, crushed
• 6 cups chicken stock
• 800g canned lentils, drained
• 1/4 cup flat-leaf parsley, chopped
• sour cream, to serve
Method
1. Melt butter in a large saucepan over medium-high heat. Add bacon, onion and garlic. Cook, stirring, for 3 to 4 minutes or until onion is soft. Add chicken stock. Bring to the boil. Reduce heat to medium-low. Simmer for 5 to 6 minutes. Add lentils and parsley. Season with salt and pepper. Cook, stirring occasionally, for 5 minutes or until heated through. Serve with a dollop of sour cream.
"I'm a star" tomato soup
Ingredients (serves 4)
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 700ml bottle Italian tomato pasta sauce
• 4 cups chicken stock
• 1 cup dried stelline (star-shaped) pasta (see note)
• 1 zucchini, trimmed
• 100g tasty cheese, grated
• 4 slices toast
Method
1. Heat oil in a deep saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until soft. Add sauce and stock. Bring to the boil.
2. Pour pasta into soup. Stir until well combined. Return soup to the boil. Reduce heat to low. Cook, uncovered, for 3 minutes.
3. Grate zucchini. Stir into soup. Cook for 2 minutes or until pasta is tender. Season with salt and pepper.
4. Sprinkle cheese over toast. Place under hot grill for 1 to 2 minutes or until cheese melts. Ladle soup into bowls. Serve with cheese on toast.
Pappa al pomodoro (tomato &bread soup)
Ingredients (serves 4)
• 1 tbs olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, thinly sliced
• 3 x 400g cans whole tomatoes
• 2 cups (500ml) vegetable or chicken stock
• Half a day-old ciabatta loaf, cut into3cm cubes
• 1/2 cup basil leaves, torn if large
• Shaved parmesan, to serve
Method
1. Heat the olive oil in a saucepan over medium-low heat. Cook the onion, stirring, for 5-7 minutes until translucent. Add the garlic and cook, stirring, for 1 minute.
2. Roughly chop tomatoes from 2 of the cans, reserving juice. Add all tomatoes and their juices to the pan. Bring to the boil over high heat, then reduce heat to medium and simmer for 5 minutes. Add stock, bread and 1 cup (250ml) water. Simmer for 2 minutes until thickened. Remove from heat and stir in basil, reserving some to garnish, then season to taste with salt and pepper. Serve at once topped with parmesan and reserved basil.
Thai chicken and coconut soup
Ingredients (serves 4)
• 1-2 tablespoons red curry paste
• 3 small chicken breasts, trimmed and thinly sliced
• 4 cups chicken stock
• 3 cups coconut cream
• 200g rice vermicelli noodles
• coriander sprigs, to serve
• bean sprouts, to serve
Method
1. Place a large saucepan over medium heat.
2. Add the curry paste and cook for 1-2 minutes until aromatic.
3. Add the chicken breast pieces, stock and coconut cream.
4. Simmer for 8-10 minutes. Add the noodles and cook for 1-2 minutes until soft.
5. Serve topped with coriander sprigs and bean sprouts.
Spinach and leek soup
Ingredients (serves 4)
• 1 tablespoon walnuts
• 1 tablespoon olive oil
• 2 leeks, halved lengthways, washed, thinly sliced
• 2 garlic cloves, crushed
• 4 cups salt-reduced vegetable stock
• 1 bunch English spinach, trimmed, washed, shredded
• 2 tablespoons reduced-fat cream
Method
1. Preheat oven to 170°C. Place walnuts onto a baking tray. Cook for 8 minutes or until toasted. Roughly chop.
2. Heat oil in a saucepan over medium heat. Add leeks and garlic. Cook for 5 minutes, stirring, or until soft. Add stock. Bring to the boil. Reduce heat to low. Cook, partially covered, for 10 minutes.
3. Add spinach. Cook for 30 seconds. Remove soup from heat. Cool for 5 minutes.
4. Blend or process soup, in batches, until almost smooth. Return to saucepan.
5. Stir in cream. Heat over low heat until warmed through. Season with salt and pepper.
6. Ladle soup into bowls. Sprinkle with walnuts. Serve.
Roasted garlic and potato soup
Ingredients (serves 4)
• 3 heads garlic*
• 8 sprigs fresh thyme
• 1/4 cup olive oil
• 1 brown onion, chopped
• 750g Sebago potatoes, peeled, chopped
• 2 cups water
• 2 cups vegetable or chicken stock
• 1/4 cup cream
• chopped chives, to serve
Method
1. Preheat oven to 120°C. Break garlic into cloves and place into a small ovenproof dish. Add half the thyme. Drizzle with oil. Cover with foil. Roast for 2 hours or until garlic is very soft. Remove garlic from oil, reserving oil. Set garlic aside to cool. Once cooled, squeeze soft garlic flesh from skin.
2. Heat 1 tablespoon of reserved oil in a large saucepan over medium heat. Add onion. Cook, uncovered, for 5 to 6 minutes or until onion softens. Add potatoes and remaining thyme. Toss to coat in onion mixture. Add water and stock. Cover with a lid. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 20 minutes or until potatoes are very tender. Set aside for 20 minutes. Stir through garlic flesh.
3. Blend soup in batches until smooth. Return to saucepan. Stir over low heat for 5 minutes or until hot. Season with salt and pepper.
4. Ladle soup into serving bowls. Swirl a little cream through soup in each bowl. Top with chives. Serve.
Old-fashioned chicken noodle soup
Ingredients (serves 6)
• 1.5kg whole chicken
• 12 cups water
• 2 carrots, chopped
• 1 brown onion, unpeeled, chopped
• 2 celery sticks, chopped
• 6 black peppercorns
• 2 carrots, extra, cut into thin sticks
• 1/4 Chinese cabbage, finely shredded
• 140g (2 portions) instant noodles
Method
1. Place chicken, water, carrots, onion, celery and peppercorns into a large, deep saucepan. Cover. Bring to a simmer over medium heat, using a slotted spoon to skim any residue from surface. Simmer, partially covered, for 1 hour or until chicken is cooked through. Remove chicken from stock. Set aside. Once cooled, remove meat from bones. Shred chicken, discarding skin and bones. Cover. Refrigerate until required.
2. Strain stock through a sieve into a bowl. Use a spoon to press vegetables to extract liquid. Discard vegetables. Set stock aside to cool. Transfer to an airtight container. Cover. Refrigerate overnight.
3. Remove stock from fridge. Use a spoon to remove fat from top. Pour stock into a saucepan over medium heat. Bring to the boil. Add extra carrots. Simmer for 3 minutes. Add cabbage and chicken meat. Simmer for 3 minutes or until vegetables are tender and soup is heated through. Season with salt and pepper.
4. Meanwhile, cook noodles in a saucepan of boiling water. Drain well. Cut noodles into shorter lengths and divide between serving bowls. Ladle over soup. Serve.
Curried lentil soup
Ingredients (serves 4)
• 1 tablespoon olive oil
• 1 brown onion, chopped
• 2 tablespoons korma curry paste
• 2 cups dried split red lentils, rinsed, drained
• 6 cups vegetable or chicken stock
• 1 cup light coconut milk
• 1/3 cup coriander leaves, chopped
• warmed naan bread, to serve
Method
1. Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes. Add curry paste and cook, stirring, for 1 minute.
2. Add lentils and stock. Cover and bring to the boil. Reduce heat to medium-low and simmer, partially covered, for 20 minutes or until lentils are very soft (stir often to prevent lentils from catching). Remove scum from surface (see card, p81). Remove from heat and cool slightly, stirring to release heat.
3. Using a food processor or blender, puree soup, in 2 batches, until smooth. Return to saucepan over low heat. Add coconut milk. Heat, stirring, for 4 minutes or until hot (do not boil). Ladle soup into bowls. Sprinkle with coriander and serve with naan bread.
Spinach and coconut soup
Ingredients (serves 4)
• 2 bunches English spinach, stems trimmed
• 25g butter
• 1 brown onion, chopped
• 2 garlic cloves, crushed
• 2 cups Gravox Real Vegetable Stock
• 1/2 (700g) cauliflower, cut into florets
• 270ml can Ayam coconut milk
• 1/4 teaspoon ground nutmeg
• pinch of cayenne pepper
• warmed naan bread, to serve
Method
1. Rinse spinach leaves, shaking off excess water. Melt butter in a large saucepan over medium heat. Add onion and cook for 5 minutes or until tender. Add garlic. Cook, stirring, for 1 minute.
2. Add stock and cauliflower. Cover and bring to the boil. Cook for 8 minutes or until cauliflower is tender. Add spinach and cook for 2 minutes or until just wilted.
3. Using a food processor or blender, process soup in batches, until smooth. Return soup to saucepan. Place over medium heat.
4. Add 1 cup coconut milk, nutmeg and cayenne pepper. Bring to gentle simmer. Ladle into cups. Drizzle with remaining coconut milk. Season with pepper. Serve with naan bread.
Cabbage, bacon and potato soup
Ingredients (serves 6)
• 1 tablespoon olive oil
• 1 large brown onion, finely chopped
• 250g shortcut bacon, chopped
• 1/2 (500g) cabbage, shredded
• 2 desiree potatoes, peeled, cut into 1cm cubes
• 6 cups chicken stock
• 2 tablespoons flat-leaf parsley leaves, chopped
• crusty bread, to serve
Method
1. Heat oil in a large saucepan over medium-high heat. Add onion and bacon. Cook, stirring, for 3 minutes or until onion is soft.
2. Add cabbage and potatoes. Cook, stirring,for 2 minutes. Add stock and bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until potato is tender. Season with salt and pepper. Ladle soup into warmed bowls. Sprinkle with parsley. Serve with crusty bread.
Fragrant beef soup
Ingredients (serves 4)
• 1 litre Gravox Beef Stock
• 2 stalks lemongrass, white part only, quartered lengthways
• 5cm piece ginger, sliced
• 2 red birdseye chillies, halved lengthways (see tip)
• 375g packet beef tortellini pasta
• 200g button mushrooms, thinly sliced
• 150g baby spinach leaves
Method
1. Place stock, 2 cups of cold water, lemongrass, ginger and chilli in a large saucepan. Cover and bring to a simmer over medium heat. Reduce heat to medium-low. Simmer, covered, for 5 minutes. Using a slotted spoon, remove lemongrass, ginger and chilli and discard.
2. Add pasta and mushrooms to the stock. Cover and return to a gentle boil. Cook, partially covered, for 6 to 7 minutes or until pasta is tender.
3. Add spinach to the saucepan. Cover and remove from heat. Stand for 1 minute or until spinach wilts. Ladle soup into bowls and serve.
Potato &leek soup
Ingredients (serves 8)
• 1 tbs olive oil
• 20g butter
• 2 leeks, pale section only, halved, washed, dried, thinly sliced
• 2 garlic cloves, crushed
• 1kg desiree potatoes, peeled, coarsely chopped
• 1L (4 cups) chicken stock
• 750ml (3 cups) water
• 250ml (1 cup) thin cream
• Fresh chives, finely chopped, to serve
Method
1. Heat oil and butter in a saucepan over medium heat. Add the leek and garlic and toss to coat. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 18-20 minutes or until soft.
2. Add the potato, stock and water to the pan. Cover and bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, for 25-30 minutes or until potato is tender. Set aside for 10 minutes to cool.
3. Transfer one-third of soup to the jug of a blender. Blend until smooth. Transfer to a clean saucepan. Repeat, in 2 more batches, with remaining potato mixture.
4. Place the soup over medium-low heat. Add the cream and cook, stirring, for 5 minutes or until heated through. Season with salt and pepper.
5. Ladle among serving bowls. Sprinkle with chives and serve immediately.
Cauliflower cheese soup (vegetarian)
Ingredients (serves 6)
• 700g cauliflower
• 450ml milk
• 450ml thin cream
• 1 bay leaf
• 50g unsalted butter
• 350g chopped onion
• 25g plain flour
• 200ml vegetable stock
• 350g gruyere or cheddar cheese (or half and half)
• 1/2 teaspoon grated nutmeg
Method
1. Chop cauliflower into small florets, discard outer leaves and place in a pan with milk, cream and bay leaf. Simmer over low heat until tender. Strain, reserving cauliflower and liquid.
2. Wipe pan clean, return to heat and melt butter. Add onion and cook over low heat for 5 minutes or until just softened. Add flour and cook for 1 minute, then add stock and strained liquid, stirring to combine. Cook for 1-2 minutes over a low to medium heat or until slightly thickened.
3. Add cauliflower and 300g of cheese and season with salt, pepper and nutmeg. (Soup can be prepared ahead up to this stage and kept refrigerated.)
4. Preheat the oven to 220°C.
5. Divide soup between 6 ovenproof serving bowls and sprinkle with remaining cheese. Place bowls in a roasting pan, pour in enough water to come halfway up the sides of bowls and bake for 10-15 minutes or until cheese is bubbling and golden.
Carrot and ginger soup
Ingredients (serves 4)
• 2 tablespoons olive oil
• 1 brown onion, finely chopped
• 5cm piece ginger, peeled, finely chopped
• 2 garlic cloves, finely chopped
• 6 (1kg) carrots, peeled, chopped
• 4 cups chicken stock
• sour cream and chopped dill leaves, to serve
Method
1. Heat oil in a saucepan over medium heat. Add onion, ginger and garlic. Reduce heat to medium-low. Cook, stirring occasionally, for 8 to 10 minutes or until onion is soft.
2. Add carrots, stock and 2 cups water to saucepan. Simmer, partially covered, for 35 to 40 minutes or until carrots are very tender. Remove from heat and set aside.
3. Using a food processor or blender, process soup, in batches, until smooth. Return soup to saucepan and stir over low heat until warmed through.
4. Ladle soup into bowls. Top with sour cream and dill. Serve.
Creamy pea and basil soup
Ingredients (serves 4)
• 500g frozen peas
• 2 x 400g cans cannellini beans, rinsed and drained
• 2 cloves garlic, peeled
• 1L (4 cups) chicken stock
• 1 cup basil leaves, finely chopped
• 2 tablespoons sunflower seeds
• 2 teaspoon grated lemon rind
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil
Method
1. Place 350g of the peas, and all of the beans, garlic and chicken stock in a large saucepan. Bring to the boil, then reduce heat and simmer for 10 minutes.
2. Transfer soup to a blender and blend until smooth. Add remaining peas and return to heat. Bring to the boil and cook for 3 minutes until peas are soft.
3. Place basil, sunflower seeds, lemon rind and juice, and olive oil into a bowl, and mix to combine.
4. Transfer soup to serving bowls. Top each bowl with a spoonful of the basil and sunflower mixture and serve.
Quick tomato soup
Ingredients (serves 6)
• 3 burrito tortillas, cut into thin strips
• olive oil spray
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 800g can chopped Roma tomatoes
• 1 cup chicken or vegetable stock
• juice of 1 large, ripe lime
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Tabasco Sauce
Method
1. Preheat oven to 180°C. Line a baking tray with baking paper. Place tortilla strips onto tray. Spray both sides of strips with oil. Sprinkle with sea salt. Bake for 10 to 15 minutes or until golden.
2. Heat oil in a saucepan over medium heat. Add onion and garlic. Cook for 3 minutes or until tender. Add remaining ingredients, stirring. Bring to the boil.
3. Reduce heat. Simmer for 4 to 5 minutes or until hot. Spoon into small glasses. Top with tortilla strips. Serve.
Green pea soup with roast garlic creme fraiche
Ingredients (serves 2)
• 4 garlic cloves
• 90g (1/3 cup) creme fraiche, (King Island brand)
• 1 tbs olive oil
• 1 tbs butter
• 1 small brown onion, halved, chopped
• 500g fresh peas, shelled
• 375ml (1 1/2 cups) chicken stock
• Freshly ground black pepper
Method
1. Preheat oven to 180°C. Place garlic cloves on an oven tray and cook in preheated oven for 15-20 minutes or until soft. Remove from the oven and set aside for 10 minutes or until cool enough to handle. Peel.
2. Place garlic cloves in a small bowl and lightly mash. Add creme fraiche and stir until combined. Cover with plastic wrap and place in the fridge until required.
3. Meanwhile, heat the olive oil and butter in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add peas and chicken stock. Increase heat to high and bring to the boil. Boil for 5 minutes or until the peas are bright green and tender. Remove from the heat and set aside for 5 minutes to cool slightly.
4. Pour the soup into the bowl of a food processor and process until smooth. Taste and season with pepper.
5. Ladle the soup into serving bowls. Top with a dollop of the roast garlic creme fraiche and sprinkle with pepper.
Chilled carrot & ginger soup
Ingredients (serves 4)
• 10g unsalted butter
• 2 tsp olive oil
• 1 small onion, finely chopped
• 4cm piece ginger, peeled, grated
• 6 large carrots (about 600g), halved lengthways, cut into 1cm pieces
• 3 cups (750ml) reduced-sodium chicken stock
• 1/4 cup (60ml) lime juice
• Coriander sprigs and lime wedges, to serve
Method
1. Melt the butter with the oil in a large saucepan over medium-low heat. Cook onion, ginger and carrot, stirring, for 10 minutes. Add stock and 3 cups (750ml) water.
2. Bring to the boil over medium-high heat, then reduce heat to medium and simmer for 10 minutes or until carrot softens. Cool slightly, then puree in a blender, in batches, until smooth. Refrigerate until chilled.
3. To serve, stir in lime juice, sprinkle with freshly ground black pepper and garnish with coriander sprigs. Serve with lime wedges, and rice cakes spread with avocado if desired.
Roast tomato and capsicum soup
Ingredients (serves 8)
• 1kg red capsicum, deseeded, quartered
• 2 garlic cloves, unpeeled
• 1.5kg ripe tomatoes, halved
• Olive oil cooking spray
• 1 teaspoon caster sugar
• 4 cups chicken stock
• Gremolata
• 2 lemons, rind finely grated
• 2 garlic cloves, crushed
• 1/3 cup basil leaves, finely chopped
Method
1. Preheat oven to 200°C. Line 2 baking trays with baking paper. Place capsicum, skin side up, on 1 tray. Place garlic and tomatoes, cut side up, on remaining tray. Spray with oil. Sprinkle tomatoes with sugar. Season with salt and pepper.
2. Roast vegetables for 35 to 40 minutes or until capsicum skins blister and tomatoes are soft. Set aside until cool enough to handle. Remove skins from capsicum, tomatoes and garlic.
3. Puree capsicum, tomatoes and garlic, in 2 batches, in a food processor. Pour into a large saucepan. Add stock. Bring to the boil, uncovered, stirring occasionally, over medium-high heat. Reduce heat to medium-low and simmer for 15 minutes or until heated through.
4. Make gremolata - Combine lemon rind, garlic and basil in a small bowl.
5. Ladle soup into bowls and sprinkle with gremolata. Serve with garlic bread finger
Spicy prawn soup
Ingredients (serves 4)
• 100g rice stick noodles
• 1 tbs tom yum paste*
• 1L (4 cups) fish or chicken stock
• 1 cup (100g) green beans, cut into 3cm lengths
• 150g small button mushrooms, halved
• 20 green prawns, peeled, deveined, tails intact
• 12 cherry tomatoes, halved
• Coriander leaves and lime wedges, to serve
Method
1. Place noodles in a large heatproof bowl, pour over boiling water to cover and soak for 5 minutes or until softened. Drain and set aside.
2. Stir paste in a large saucepan over medium heat for 1-2 minutes until fragrant.
3. Add stock, bring to the boil, then reduce heat to medium-low, add beans and mushrooms and simmer for 1 minute. Add prawns and cook for a further 1-2 minutes until prawns are just cooked.
4. Place noodles in bowls and top with tomatoes. Pour over soup, garnish with coriander and serve with lime.
Egg and lemon soup with chicken (Avgolemono)
Ingredients
• 1.25kg chicken
• 2 stalks celery, coarsely chopped
• 1 onion, coarsely chopped
• 1 bulb garlic, halved widthways
• 1 fresh or dried bay leaf
• 6 black peppercorns
• 1/3 cup (65g) long-grain rice
• 2 eggs
• Juice of 1 lemon
• 1 green onion, thinly sliced diagonally
Method
1. Rinse chicken inside and out and pat dry with paper towels. Place 3.5 litres water, celery, onion, garlic, bay leaf, peppercorns and 2 tsp salt in a large saucepan and bring to the boil over medium-high heat. Carefully add chicken to pan, breast-side down. Return to the boil and boil for 2 minutes, then remove pan from heat. Cover with a lid and set aside for 3 hours (the residual heat of the water will finish cooking the chicken). Remove chicken then strain stock through a sieve into a bowl. Place 2 litres stock in a clean saucepan (remaining stock can be used for the braised beans recipe, see page 143). Bring stock to the boil over high heat and simmer for 25 minutes or until reduced by 1/2.
2. Meanwhile, remove skin from chicken and finely shred meat, discarding skin and bones. Place chicken in a bowl and refrigerate, covered, until required.
3. When stock is reduced by 1/2, add rice then simmer over medium heat for 15 minutes or until cooked. Meanwhile, whisk eggs and lemon juice in a bowl until well combined. Whisking continuously, add 3 large ladles of hot stock to egg mixture, 1 at a time. Reduce heat to low, then return egg mixture to stock. Cook, whisking continuously, for 2 minutes or until soup is white. Do not overheat, or soup will curdle. Place small piles of chicken in the centre of warmed soup bowls then ladle soup over. Serve immediately, scattered with green onion.
Hot &sour chicken soup
Ingredients (serves 4)
• 3 tbs (1/4 cup) tom yum paste (see note)
• 1L (4 cups) chicken stock
• 2 tbs brown sugar
• 500g chicken breast fillets
• 425g can straw mushrooms, drained (see note)
• 1/2 cup (125ml) lemon juice
• 2 cups bean sprouts
• 3 spring onions, roughly chopped
Method
1. Place a large saucepan over medium heat. When hot, add the tom yum paste and cook for 2 minutes until fragrant.
2. Add 1L (4 cups) water, the chicken stock, sugar and chicken fillets. Bring to the boil, then reduce the heat to medium-low and simmer for 10 minutes. Add the mushrooms for the final minute to heat through.
3. Remove the chicken and use two forks to coarsely shred the meat, then return to the soup. Remove the saucepan from the heat and stir in the lemon juice.
4. To serve, ladle the soup into bowls and top with the bean sprouts and chopped spring onion.
Chicken dumpling soup
Ingredients (serves 4)
• 6 cups homemade chicken stock (see related recipe)
• 4 green onions
• 2 cups shredded cooked chicken
Semolina dumplings
• 1 tablespoon butter
• 1 teaspoon salt
• 1 garlic clove, crushed
• 1/2 cup semolina
• 30g parmesan cheese, finely grated
• 1 egg, lightly beaten
• 2 tablespoons basil leaves, finely chopped
Method
1. Make semolina dumplings Combine 2/3 cup cold water, butter, salt and garlic in a saucepan over medium-high heat. Bring to the boil. Add semolina in a steady stream, whisking constantly. Using a wooden spoon, stir for 3 minutes or until semolina forms a ball and comes away from sides of saucepan. Transfer to a bowl. Add parmesan, egg and basil. Season with pepper. Mix well. Cover to keep warm.
2. Bring stock to the boil over medium-high heat. Reduce heat to medium. Roll tablespoons dumpling mixture into balls. Drop into stock. Cook for 5 minutes, turning once, or until dumplings cooked through.
3. Using a slotted spoon, remove dumplings to serving bowls. Cut onions into long, thin strips. Add onion and chicken to stock. Cook for 2 minutes or until heated through. Ladle over dumplings. Serve.
Fast winter soup
Ingredients (serves 2)
• 1 tbs olive oil
• 1 onion, chopped
• 1 long red chilli, seeds removed, finely chopped
• 1 celery stalk, chopped
• 1 carrot, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 cup red lentils, rinsed, drained
• 1L (4 cups) chicken or vegetable stock
• Low-fat natural yoghurt, to serve
Method
1. Heat the olive oil in a large saucepan over medium heat, add the onion, chilli, celery and carrot and cook for 2-3 minutes.
2. Add cumin and coriander and cook, stirring, for a further minute.
3. Add the red lentils and chicken or vegetable stock, bring to boil and simmer for 8-10 minutes or until lentils are tender.
4. Season with salt and pepper. Serve in bowls with a dollop of yoghurt.
Italian sausage soup
Ingredients (serves 4)
• 1 tablespoon olive oil
• 1 large brown onion, chopped
• 2 garlic cloves, crushed
• 1 large carrot, peeled, chopped
• 2 large potatoes, peeled, chopped
• 4 cups beef stock
• 1/2 cup water
• 400g can diced tomatoes
• 200g pepperoni sausages (see note)
• 2 cups shredded Savoy cabbage
• grated parmesan cheese, to serve
Method
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring occasionally, for 3 minutes or until soft. Add carrot and potatoes. Cook, stirring often, for 5 minutes.
2. Add stock, water, tomatoes, and salt and pepper. Stir to combine. Cover. Bring to the boil, stirring occasionally. Reduce heat to medium-low. Simmer, partially covered, for 35 minutes, stirring occasionally, or until vegetables are tender and soup is thick.
3. Meanwhile, heat a large non-stick frying pan over medium heat. Add sausages. Cook, turning occasionally, for 10 to 12 minutes or until warmed through. Drain on paper towels.
4. Diagonally slice sausages. Add sausages and cabbage to soup. Season with salt and pepper. Simmer over low heat for 15 minutes. Serve topped with parmesan cheese.
Red onion soup with goats' cheese croutons
Ingredients (serves 6)
• 50g butter
• 1kg red onions, very thinly sliced
• 2 garlic cloves, crushed
• 50g plain flour
• 2L beef stock
• 1 cup (250ml) red wine
• 1 bouquet garni
• 150g soft goats' cheese
• 2 tbs olive oil
• 2 tsp chopped thyme
• 6 large slices French bread, toasted
Method
1. Melt butter in a saucepan over low heat, add onions. Cook, stirring occasionally, until golden and caramelised - this can take up to 30 minutes. Add garlic and cook for 1 minute, then add flour and cook, stirring, for 1 minute.
2. Add stock, wine and bouquet garni, season, cover and cook, over low heat, for 25 minutes.
3. Meanwhile, preheat grill to high. Place goats' cheese, olive oil and thyme in a bowl and mash together with a fork. Pile onto bread and grill until bubbling and golden. Ladle soup into deep bowls and top with a cheese crouton.
French onion soup
Ingredients (serves 6)
• 60g butter, chopped
• 2 tablespoons olive oil
• 6 (1kg) brown onions, thinly sliced
• 2 teaspoons brown sugar
• 2 tablespoons plain flour
• 4 cups beef stock
Cheesy bread
• 12 baguette bread slices, each 1.5cm thick
• olive oil cooking spray
• 1 garlic clove, halved
• 1 cup grated Swiss cheese
Method
1. Heat butter and oil in a heavy-based saucepan over medium-low heat until sizzling. Add onions and 1 teaspoon salt. Cook, uncovered, stirring often, for 45 to 50 minutes or until onions are very soft. Stir in sugar and cook, stirring often, for 10 minutes or until onions caramelise.
2. Add flour to saucepan and cook, stirring, for 2 minutes. Add stock and 2 cups water. Reduce heat to low and simmer, uncovered, for 15 minutes to allow flavours to combine.
3. Make cheesy bread Preheat oven to 180°C. Spray both sides of bread with oil. Rub both sides of bread with garlic. Arrange bread on 2 baking trays. Bake, turning once, for 10 to 12 minutes or until bread is light golden. Sprinkle cheese over 1 side of bread. Return to oven for 3 to 4 minutes or until cheese melts.
4. Ladle soup into bowls. Top with cheesy bread, season with pepper and serve.
Minestrone soup
Ingredients (serves 6)
• 1 1/2 tbs olive oil
• 250g pancetta
• 1 onion
• 1 carrot
• 2 celery sticks
• 6 cups beef consomme
• 1 x 400g can Italian diced Roma tomatoes
• 2 tbs tomato paste
• Sea salt & pepper
• 1 cup shell pasta
• 1 cup finely shredded cabbage
• 1/2 cup frozen peas
• 1 zucchini
• 1 x 400g can rinsed cannellini beans
• Parmesan and crusty bread, to serve
Method
1. Heat 1 1/2 tbs olive oil in large saucepan. Cook 250g pancetta, 1 onion, 1 carrot, all chopped, and 2 celery stalks, sliced. Stir and cook for 3 minutes or until onion is soft.
2. Add 6 cups beef consomme, 1 x 400g can Italian diced Roma tomatoes, 2 tbs tomato paste and sea salt and pepper. Bring to the boil, simmer, cover for 25 minutes or until vegetables are tender. Stir occasionally.
3. Add 1 cup small shell pasta, 1 cup finely shredded cabbage, 1/2 cup frozen peas and 1 zucchini, chopped. Boil uncovered for 8-10 mins. Stir through 1 x 400g can rinsed cannellini beans. Serve with parmesan and crusty bread.
Chilled tomato & harissa soup
Ingredients (serves 6)
• 1kg vine-ripened tomatoes, peeled, seeds removed
• 2 garlic cloves
• 100g (about 5 slices) white bread, crusts removed
• 2 tsp harissa paste*
• 1 tbs tomato paste
• 200ml extra virgin olive oil
• 2 tbs sherry vinegar
• Pinch of caster sugar
• Natural yoghurt, paprika and coriander leaves, to serve
Method
1. Place tomatoes in a blender with garlic, bread, harissa and paste. Season, blend until smooth, then slowly add the oil while motor is running. Place in bowl, stir in the vinegar and sugar, then season again to taste. Add some warm water if too thick.
2. Serve in glasses, then add a dollop of yoghurt, paprika and coriander leaves.
Greek lemon soup (Avgolemono)
Ingredients (serves 4)
• 2L (8 cups) chicken stock
• 50g (1/4 cup) long-grain white rice
• 2 eggs
• 60ml (1/4 cup) fresh lemon juice
• Salt & freshly ground black pepper
• 1 tbs finely chopped fresh mint
• 1 tbs finely chopped fresh continental parsley
• Lemon wedges, to serve
Method
1. Combine stock and rice in a saucepan over high heat. Bring to the boil. Cook, covered, for 15 minutes or until tender.
2. Whisk the eggs in a heatproof bowl. Gradually whisk in lemon juice. Gradually whisk in a ladleful (about 125ml/1/2 cup) of stock mixture. Gradually add another ladleful of stock mixture, whisking constantly. Gradually whisk in half the remaining stock. Add the egg mixture to the remaining stock. Cook, stirring, over very low heat for 2-3 minutes or until soup thickens slightly (do not boil).
3. Season with salt and pepper. Ladle soup among bowls and sprinkle with mint and parsley. Serve with lemon wedges.
Cream of corn soup with roasted capsicum
Ingredients (serves 20)
• 4 corn cobs, husks and silks removed
• 1 tbs olive oil
• 1 brown onion, halved, finely chopped
• 375ml (1 1/2 cups) vegetable stock
• 125ml (1/2 cup) thickened cream
• Salt & freshly ground black pepper
• 2 small (about 165g each) red capsicums
• 2 tsp extra virgin olive oil
• 1 tsp red wine vinegar
Method
1. Use a small sharp knife to cut down the length of the cob, close to the core, to remove the kernels.
2. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the corn and cook, stirring, for 2 minutes or until corn is bright yellow.
3. Increase heat to high. Add the stock and bring to the boil. Simmer, uncovered, for 20 minutes or until corn is tender. Remove from heat and set aside for 5 minutes to cool slightly.
4. Add the cream. Taste and season with salt and pepper. Place the soup in the jug of a blender and blend until smooth.
5. Meanwhile, preheat oven to 180°C. Place the capsicums on a baking tray. Cook in preheated oven for 25 minutes or until tender. Remove from oven. Use a sharp knife to cut capsicums in half and deseed. Peel and discard the skin.
6. Finely chop the capsicum and place in a small bowl. Add the oil and vinegar, and stir until well combined. Season with salt and pepper.
7. Pour the warm soup among shot glasses. Top with the capsicum mixture and serve immediately.
Gazpacho
Ingredients
• 2 slices woodfired bread, crusts removed
• 2 tablespoons red wine vinegar
• 1 small garlic clove, crushed
• 1/2 teaspoon sugar
• 1L tomato juice
• 1 red capsicum, seeded, chopped
• 1 Lebanese cucumber, seeded, chopped, plus extra finely chopped as a garnish
• 1/2 long red chilli, seeded
• 3 green onions, chopped
• 1/4 cup olive oil
• salt and pepper
Method
1. Break bread into large pieces and place in a bowl. Pour over red wine vinegar and set aside for 10 minutes.
2. Place bread in a blender or food processor. Add garlic, sugar, tomato juice, capsicum, cucumber, chilli and green onions, and blend until combined. With processor running, pour in olive oil in a thin stream. When all the oil is added, season with salt and pepper, to taste.
3. Transfer gazpacho to a large jug, cover and refrigerate until chilled. Just before serving, stir well with ice cubes and add extra finely chopped cucumber as a garnish.
Onion soup with pastry crust
Ingredients (serves 4)
• 40g butter
• 3 medium (about 540g) brown onions, halved, thinly sliced
• 1 garlic clove, crushed
• 2 tsp dried thyme
• 1.25L (5 cups) beef stock
• 125ml (1/2 cup) dry red wine
• 2 dried bay leaves
• 1/4 cup loosely packed coarsely chopped fresh continental parsley
• Salt & freshly ground black pepper
• 1 1/2 sheets (25 x 25cm) ready-rolled puff pastry, just thawed
• 1 egg, lightly whisked
Method
1. Melt the butter in a large saucepan over medium-high heat. Add the onion, garlic and thyme, and cook, stirring occasionally, for 10 minutes or until onion softens and browns.
2. Add the stock, wine and bay leaves, and bring to the boil. Reduce heat to medium-low and simmer, partially covered, for 15 minutes. Remove from heat. Remove and discard the bay leaves. Stir in the parsley. Taste and season with salt and pepper.
3. Preheat oven to 200°C. Use a 12cm diameter round pastry cutter to cut 4 discs from the pastry. Ladle the onion soup among four 500ml (2 cup) capacity, round 10cm (top measurement) ovenproof cups or dishes. Top cups with pastry discs, allowing the edges to overhang.
4. Press the pastry onto the rims of the cups to seal. Use a skewer to make a small hole in the centre of each pastry lid. Brush pastry with egg. Place cups on a baking tray.
5. Bake in preheated oven for 8 minutes or until pastry puffs and is golden brown. Remove from oven and serve immediately.
Cream of chicken soup
Ingredients (serves 6)
• 2 teaspoons olive oil
• 1 leek, halved, washed, cut into short, thin strips
• 2 celery sticks, trimmed, thinly sliced
• 2 carrots, peeled, thinly sliced diagonally
• 60g reduced-fat dairy spread
• 1/3 cup plain flour, sifted
• 1/3 cup light thickened cream
• 6 cups chicken stock
• 2 cups shredded, cooked chicken
• 1/4 cup flat-leaf parsley leaves,finely chopped
Method
1. Heat oil in a large saucepan over medium heat. Add leek, celery and carrot. Cook for 6 to 7 minutes or until vegetables are soft. Transfer to a plate.
2. Melt spread in saucepan over medium heat until foaming. Stir in flour. Cook for 1 minute. Remove from heat. Gradually whisk in cream and stock. Return to heat. Stir until mixture comes to the boil.
3. Return vegetables to saucepan. Add chicken. Stir until warmed through. Stir in parsley. Ladle soup into bowls and serve.
Guacamole soup
Ingredients (serves 10)
• 1 tbs olive oil
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1 long green chilli, seeded, chopped
• 1.25L (5 cups) salt-reduced chicken stock
• Flesh of 2 large or 3 small ripe avocados
• 1/3 cup coriander leaves
• Sour cream, to serve
• Pickled red onion:
• 1 small red onion, halved, thinly sliced
• 1/4 cup (60ml) white wine vinegar
• 2 tsp caster sugar
Method
1. For the pickled onion, mix ingredients in a small bowl with 1 teaspoon of salt. Cover and set aside to marinate for at least 1 hour, then drain.
2. Heat the oil in a pan over medium heat.
3. Cook the onion, stirring, for 1-2 minutes. Add the garlic and chilli, and cook for 1 minute. Add stock and bring to the boil. Reduce heat to medium-low and simmer for 5 minutes. Cool slightly, then transfer to a blender and blend with the avocado and coriander until smooth. Return to a clean pan, season to taste and warm gently over low heat. Serve soup topped with a swirl of sour cream, a little pickled onion and freshly ground black pepper.
Salmorejo
Ingredients (serves 4)
• 2 slices (about 80g) white bread, crusts removed
• 1kg ripe tomatoes
• 2 garlic cloves
• 125ml (1/2 cup) extra virgin olive oil
• 2 tbs white wine vinegar
• Salt & freshly ground black pepper
• 1 egg
• Extra virgin olive oil, extra, to serve
• 1 slice prosciutto, finely chopped
• Crusty bread, to serve
Method
1. Place the bread in a bowl and cover with cold water. Set aside for 2 minutes or until soft. Use your hands to squeeze the bread to remove excess liquid.
2. Use a small sharp knife to cut a small cross in the base of each tomato. Place the tomatoes in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to lift the skin. Use a slotted spoon to remove the tomatoes from the water. Use your fingers to carefully remove the skin and discard. Cut the tomatoes in half crossways. Use a teaspoon to scoop out the seeds and discard.
3. Place the tomato, bread and garlic in the bowl of a food processor and process until well combined. With the motor running, gradually add the oil in a thin steady stream and process until smooth and creamy. Add the vinegar and process until well combined. Taste and season with salt and pepper. Transfer the salmorejo to a large bowl. Cover with plastic wrap and place in the fridge until required.
4. Place the egg in a small saucepan of cold water and bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 7 minutes. Drain and cool under cold running water. Peel and coarsely chop.
5. Ladle the salmorejo among serving bowls and drizzle with extra oil. Top with prosciutto and egg and serve with crusty bread, if desired.
Chilled cucumber soup with garlic prawns
Ingredients (serves 4)
• 2 1/2 telegraph cucumbers, peeled
• 300ml thick Greek yoghurt
• 75ml creme fraiche
• 300ml chicken stock
• 2-3 drops Tabasco sauce
• 1 tsp sea salt
• 2 tbs chopped fresh mint
• 2 tbs chopped fresh chives
• 2 tbs chopped fresh dill
• Garlic prawns
• 60ml (1/4 cup) olive oil
• 400g medium green prawns, peeled, tails on
• 4 garlic cloves, sliced
• 1 small red chilli, seeded, thinly sliced
• 3 tbs chopped flat-leaf parsley
Method
1. Cut two cucumbers in half and scrape out and discard the seeds. Roughly chop the flesh and place in a processor with the yoghurt, creme fraiche, stock, Tabasco, salt and herbs. Process to combine. Place in a bowl, cover and refrigerate. Use a vegetable peeler to cut long strips from the remaining cucumber. Set aside.
2. To make the garlic prawns, heat oil in a pan on medium-high heat. Add prawns, garlic and chilli and cook until the prawns are just cooked through. Season and toss in the parsley.
3. Place a pile of garlic prawns in each bowl, spoon around the soup and garnish with cucumber. Season with pepper.
Pistou soup
Ingredients (serves 4)
• 2 tbs olive oil
• 1 leek, white part only, finely chopped
• 1 carrot, peeled, cut into 1cm cubes
• 1 large potato, peeled, cut into 1cm cubes
• 2 cups (500ml) good-quality chicken or vegetable stock
• 1 tomato, peeled, seeds removed, cut into 1cm cubes
• 420g can four-bean mix, drained, rinsed
• 50g thin French or thin green beans, ends trimmed, cut into 2cm lengths
• 1 large zucchini, chopped
• 4 tbs (1/3 cup) good-quality basil pesto
• Chargrilled bread or baguette, to serve
Method
1. Heat oil in a large saucepan, add leek and sweat over low heat for 1-2 minutes. Add the carrot and potato and cook, stirring, for a further minute.
2. Add stock and 1 cup water and bring to the boil. Reduce heat, simmer for 5 minutes, then add tomato, four-bean mix, French or green beans and zucchini. Season with salt and pepper.
3. Cook for a further 2 minutes, stir in half the pesto, then ladle into serving bowls.
4. Add a dollop of remaining pesto. Serve with bread.
Chilled cucumber, avocado & buttermilk soup with bug salsa
Ingredients (serves 6)
• 3 telegraph cucumbers
• Flesh of 1 avocado
• 1 1/2 cups (375ml) buttermilk
• 2 tbs lemon juice
• 2 garlic cloves
• 1 cup creme fraiche
• 1/4 cup (60ml) olive oil
• 1 tbs chopped mint
• 2 tsp caster sugar
• 3 tsp white wine vinegar
• Bug salsa
• Meat from 2 cooked Balmain or Moreton Bay bugs*
• 1 small red onion, finely chopped
• 1/4 cup (60ml) olive oil
• 1 tbs lemon juice
• 1 tbs chopped mint
Method
1. Peel the cucumbers, leaving a little skin on for colour, and set aside half a cucumber for salsa. Halve remaining cucumbers lengthways and remove and discard the seeds. Roughly chop cucumbers and place in a bowl with remaining ingredients. Place in a blender in batches and process until smooth. Season with salt and pepper. Chill until ready to serve.
2. To make the bug salsa, roughly chop the bug meat and place in a bowl with the onion. Finely dice the reserved cucumber and add to the bowl with the oil, lemon juice and mint. Season well with salt and pepper and refrigerate until ready to serve.
3. To serve, ladle the chilled soup into bowls or glasses and garnish with a generous spoonful of the bug salsa.
Bouillabaisse
Ingredients (serves 4)
• 1 tbs olive oil
• 1 leek, white part only, ends trimmed, thinly sliced
• 2 garlic cloves, crushed
• Large pinch of saffron threads
• 125ml (1/2 cup) white wine
• 750ml (3 cups) chicken stock
• 250ml (1 cup) passata (tomato pasta sauce)
• 6 sprigs lemon thyme
• 2 large strips orange rind
• 2 bay leaves
• 1/2 tsp chilli powder
• 1 sourdough baguette (French breadstick), thinly sliced
• 500g firm white fish fillets (such as ling), cut into 3cm pieces
• 16 peeled green prawns
Method
1. Heat the oil in a large saucepan over medium heat. Add the leek, garlic and saffron, and cook for 2 minutes or until the leek softens slightly.
2. Add the wine and cook for 2 minutes or until the liquid reduces slightly. Add the stock, passata, thyme, orange rind, bay leaves and chilli powder, and season with pepper. Bring to a simmer over medium heat and cook for 5 minutes.
3. Meanwhile, preheat grill on high. Place the bread on a baking tray and cook under grill for 1-2 minutes each side or until toasted.
4. Add the fish and prawns to the stock mixture and cook for 2 minutes or until the fish and prawns are just cooked through. Ladle the soup among serving bowls and serve with the toast.
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