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26-05-2014 15:41 #11
26-05-2014 15:45 #12
I am also rubbish at soup making! - subbing!
26-05-2014 15:46 #13
Subbing - yum!
27-05-2014 14:44 #14
27-05-2014 15:04 #15
You cant go past having a slow cooker and dried soup mix. (ya know the lentil type thingo).
I used one of those vegie packs yesterday - plus Sunday nights left over roast chicken, a handfull of dried soup mix, a big handful of frozen corn, chicken stock.
Left if cooking all day then mushed it up with the spud masher. YUM!
27-05-2014 15:31 #16
I love potato, pumpkin and leek soup.....its just potato, pumpkin, leek, onion, garlic, salt and pepper and chicken stock. I boil it all up until the potato is cooked, then put it through the food processor (a masher would work well too) then back on the stove to keep it warm. I then season with salt and pepper, and will sometimes serve it with a dollop of cream to make it a bit thicker. This works well in the pressure cooker too
27-05-2014 17:48 #17
Subbing, these sound great!
27-05-2014 17:58 #18
My only successful soup at home!
Roast whatever veggies you like. I use potato, pumpkin, carrot, sweet potato.
Cook some onion and garlic in a fry pan with a little red chilli, cumin, salt, pepper, coriander - i don't remember how much of each start slow and add more if you need later. Maybe 1/2 - 1 red chilli, 1/2-1 teasp cumin, 1/8-1/4 cup fresh coriander chopped, salt and pepper to taste.
Add roast veggies to onion and garlic mix in a pot. Add stock (veggie is best) and simmer the crap out of it for a while.
Blend it up with a hand blender
It's tasty and has some thai type flavours.
27-05-2014 18:01 #19
Nice easy chicken and vegie soup.
Dice all the vegies you like (I use onion, zucchini, carrot, potato, parsnip). Dice a chicken breast and place in 8 cups of water along with onion. Boil till chicken is cooked. Add rest of vegies and boil till soft. Add soy sauce to taste, I usually add about. 1/4 cup. So yummy and easy
27-05-2014 20:26 #20Senior Member
- Join Date
- May 2012
Thai pumpkin soup
1 tbsp vegetable oil
2 cups coconut milk
1 tbsp red curry paste
4 cups chopped pumpkin
2 cups chicken stock
1 tbsp palm sugar
1 tbsp fish sauce
16 green king prawns, shelled, deveined and heads removed
1/2 cup loosely packed Thai basil
3 kaffir lime leaves, finely shredded
in a saucepan, heat vegetable oil with quarter cup of coconut milk. add curry paste and stir over low heat for 5 mins. add pumpkin and stock and simmer until pumpkin is cooked. cool, puree in blender, then transfer to a saucepan and season with palm sugar and fish sauce. add prawns and simmer until just cooked, about 1 minute. stir in thai basil and remaining coconut milk. divide prawns between individual serving bowls and garnish with shredded kaffir lime leaves
I have also done this with chicken. Just brown the chicken separately and throw in when u serve up
This comes from Spirit House recipes!!
By onelasttime in forum House & GardensReplies: 1Last Post: 28-05-2014, 15:09
By melimum in forum Recipes & Lunchbox IdeasReplies: 12Last Post: 05-06-2013, 20:57
By IndigoJ in forum Recipes & Lunchbox IdeasReplies: 8Last Post: 30-05-2013, 11:03
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