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With winter coming, I was wondering if anyone had any good and easy soup recipes.:wave:
Yummy Scrummy Pumpkin Soup! (easy if you have a blender or bamix)
1 onion chopped
1 garlic clove, chopped
1 butternut pumpkin (about 1.2kg) - peeled, seeded & chopped
2 litres of chicken stock
3/4 cup of milk
Salt and pepper to taste
Cream & chives (to garnish)
Melt butter in saucepan, saute onion & garlic till tender
Add pumpkin & cook for 2-3mins stirring constantly. Pour stock over top, bring to the boil and simmer until pumpkin is very tender.
Transfer to food processor or blender (may need to do in batches). Process until smooth, then return to saucepan and stir in milk.
Simmer, stirring constantly until heated through. Serve garnished with cream and chives.
my recipe for soup (Chicken and Veg)
4-6 baby potatoes (cut in four each)
2 -4large carrots (chopped in biggish chunks)
2-3 celery sticks chopped
medium onion (finley choped)
1 piece cooked chicken breast diced
cooked till soft, and 2 packets of chicken noodle soup mix add water so not to salty, if not salty enough add some chicked stock.
My kids love it!
a really cheap soup....buy some chicken frames from lenards for 50c each...boil in some water along with an onion, some diced celery and diced carrot...simmer for half an hour or so, add some soup mix, add a few more diced veggies whatever you like. mushroom, courgette, broccoli...you can even add a can of tomatoes for a different flavour, blend if you want , season to your taste
In a large pot of water....... add....... a Bacon hock or bones, carrot, swede, celery, split peas, barley, lentils......... bring to the boil and simmer for a couple of hours. Yummy, yummy.
Potato and Leek
Lightly saute onion and sliced leeks in a little butter. Add bacon if wanted. Add chopped potatoes and cover with a weak chicken stock, boil away uncovered til spuds are soft, depending on amount of liquid left, perhap discard a little, then blend, and yummo. Amounts for ingredients are up to you, depends how much you want to make really, experiment a little, easy peasey.
Cream of Broccoli and Cauliflower
My favourite winter soup this one, just chop up an onion, lightly saute in a bit of butter, add equal amounts of cauli and broccoli, stalks and all, chopped uniformly, cover in a weak chicken stock, boil til cooked, discard half of the liquid, blend, then add a little cream just prior to serving. Totally scrummy :D
Roast Pumpkin and Garlic Soup.
(I do this at the start of every winter for a garlic hit and I never get sick :thumbsup: )
1.5 kg of Jap(kent) pumpkin
1 full head of garlic
2 Tbsp olive oil
1 medium onion
2 cups chicken stock (I just use powder & mix it with water)
Thickened cream to serve
Peel seed and chop pumpkin, peel garlic and mix to coat with olive oil. Place in baking tray and roast for 1.5 hours at 180'c. Melt butter in large pot and saute chopped onion for 5 mins. Add roast pumpkin and garlic, chicken stock and enough water to just cover the pumpkin. Boil for 10 mins or until the pumpkin starts to break up. Remove from heat and mush it up. For a chunky thick soup I just mush it all together with a potato masher, otherwise blitz it with a bamix for a smoother consistancy.
Serve with a big dollop of thickened cream.
Broccoli and Stilton Soup
Serves 1 (for 2 days :D )
(not for pregnant girlies!!!)
2 tbsp olive oil
1 clove garlic, chopped
˝ onion, sliced
1 handful grated potato
290ml/˝ pint vegetable stock
˝ head broccoli, chopped
75g/3oz stilton, cubed
85ml/3fl oz double cream
1 tsp thyme, chopped
Sauté the garlic and onion in the butter and oil for 2-3 minutes.Add the potato and stock and simmer for 7-8 minutes until the potato is tender. Add all the other ingredients and simmer for 2-3 minutes. Blend the soup in a food processor.
Pour into a bowl and serve. yummiest!!!
Not sure if you get stilton here(I couldnt find)...sorry ignorant pommie...but if not a really strong/riipe blue cheese will do...:smiliedance: And I gues you just double/treble up ingredients for more! My sister sent me this and I tried before I fell pregnant and was just so yummy!!cant wait to have again...
BBQ Chicken and Vegetable Soup
1 BBQ Chicken, stripped from the bones.
4 cups of Vegetables of your choice (I use anything and everything I can find including silverbeet and the leaves from the celery)
6 cloves of garlic - whole
Fresh cracked Pepper and Sea Salt to taste
Enough liquid to cover all ingredients - I usually do half vegetable stock and half water. You could use chicken stock as well.
Bring to the boil, then reduce heat and simmer for 1.5 hours
(I only do it for this long so that the chicken meat basically disintergrates into the liquid)
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