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  1. #21
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    Mmm soup sub.

  2. #22
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    Following

    I make potato and leek and pumpkin soup

    I use

    about 6 average sized potatoes (or 600-800 grams)
    2 big leeks
    a big ish onion
    garlic cloves crushed (to taste)
    around 1 cup of milk (give or take)

    bit of butter
    chicken stock (I use powdered, 800 ml of water and about 3 tbpn of powdered stock)

    fry leek, onion and garlic til soft,
    add potatoes and stock, boil til soft then puree with a stick mixer
    return to pan and slowly add milk while stiring til soup is as thick or watery as you like, add salt to taste.

    I make pumpkin similar only use about 600 gram of butternut and 200 gram of potatoes, NO leaks but the rest is exactly the same

  3. The Following User Says Thank You to ThenThereWereThree For This Useful Post:

    AdornedWithCats  (08-06-2015)

  4. #23
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    Not at all healthy like these yummy vege soups lol but a favourite of ours is

    Chicken and Sweet Corn Soup

    1 large tin creamed corn
    2-3 chicken thighs diced
    3 rashers of bacon
    1 large onion
    Heaps of garlic (or to taste lol)
    About 500-800mls good quality chicken stock
    1 cup of thickened cream
    Butter to fry

    Pan fry bacon, garlic and onion for few minutes. Add chicken and fry until sealed. Pour over creamed corn and stir through stock.
    Let boil/reduce for like 15-20 minutes stir through cream and serve.
    So damn good.
    Also stirred through pureed pumpkin before and it was delicious too. I love soup. Sobglad you made this thread!!

  5. #24
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    I LOVE soup!
    DH...nope

  6. #25
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    French onion soup

    Finely slice 1kg white onions
    Finely slice 1 clove garlic
    Small knob of butter

    Fry on low heat for 20 minutes until golden, stir occasionally.

    Add 1ltr liquid veg or chicken stock and on bouquet garnet.

    Bring to a boil then simmer for 30 minutes.

    Discard bouquet garni.

    Ladle into bowls and serve with sharp chedder melted onto sourdough bread.

  7. The Following User Says Thank You to Maxwell's Silver Hammer For This Useful Post:

    DT75  (20-04-2015)

  8. #26
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    Default Soup soup and more soup!!!!

    Chinese chicken and sweet corn soup

    8 cups chicken stock
    2 large chicken breast fillet (boneless)
    300 g canned corn kernels
    2 x canned creamed corn
    1 tablespoon cornflour (cornstarch)
    2 tablespoons light soy sauce
    2 eggs (beaten)


    DIRECTIONS

    Bring the stock to the boil in a large saucepan

    Add chicken breast fillet to the stock, turn the heat off after 2 minutes and cover the pain with a lid for 15 minutes.
    Remove chicken breast from the stock and leave to cool for a few minutes then shred.

    Add corn to stock and bring to the boil over a medium heat.

    Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.

    Add shredded chicken to soup.
    Slowly pour beaten eggs into the soup in a steady ******, stirring constantly.

    Can serve with some spring onion to garnish

  9. #27
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    Subbing

  10. #28
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    Made this tonight: http://recipes.coles.com.au/recipes/...-cabbage-soup/
    really yum and very healthy and quite easy considering you make everything from scratch. Really recommend it, the cabbage tastes great - my daughter said she would hate it but ate 3 serves.

  11. #29
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    Does anyone have a good minestrone recipe?

  12. #30
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    Pea and ham soup. Ham hock (about $11) bag of split peas ($1.50) a stock cube ($0.50) 2 cloves of garlic ($0.25) 2 x carrots ($0.20) 2 x celery stalks ($0.50) and 2 bay leaves.

    Other than rinsing the split peas, you just chuck it all in the slow cooker and wait!

    $14 - feeds the 4 of us for 2 meals with maybe a little left over, and the kids love it!


 

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