I kinda make my own recipes from other ones....so play with the soup and taste it lots and add extra water or vegie stock as needed
1 Brown Onion - halved and finely chopped
2 Garlic Cloves - crushed
2 cans of diced tomatoes
2 cans of tomato soup (plus 2 cans of water)
3/4 cup of split red lentils
Spray a big soup pot with olive oil. Add onion and garlic and sautee until onion softens. Add soup, water and tomatoes (juice and all). Bring to boil. Add lentils. Reduce to low and cook for about 30 minutes or until the lentils are tender and the soup is yummy and thick. Stir it occasionally while its cooking. Taste and season with salt and pepper.
Serve it with crusty bread. The little round 'cook in the oven' rolls are perfect with this.
You can freeze this soup.
You could also add crumbled or chopped up proscutio to the soup for a smokey flavour.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Friday, September 2, 2011
Chicken Noodle and Vegie Soup
Soup number two that I enjoy making...and basically made up.
You need about
About 400 grams of chicken thighs or breast (or less)
A winter soup pack of vegies from woolies or coles or the like. They usually contain:
* one small potato
* one turnip
* one swede
* one medium brown onion
* two carrots
Dry packet of Chicken Noodle Soup
Massel Brand Vegie or Chicken Stock...one cube
In a big pot boil the chicken.
Meanwhile grate all the vegies. Yes, grate them (very annoying part) but worth it. You could probably chop the veggies and then blend them at the end but I have had an accident with a blender (eep).
Take the chicken out of the boiling water when cooked. Discard the liquid. Shred the chicken carefully using two forks (or just wait til their cool and do it safely).
Fill a big pot with a litre of water. Add dry chicken noodle soup packet. Add grated vegies and chicken. Add stock/water if desired (depends on how many you are serving).
Bring to simmer. Cook for about 15 minutes and then serve. You can also throw in some frozen corn as well if you like. This makes it a bit sweeter.
This serves (without extra water/stock) about four people. And you can freeze it.
You need about
About 400 grams of chicken thighs or breast (or less)
A winter soup pack of vegies from woolies or coles or the like. They usually contain:
* one small potato
* one turnip
* one swede
* one medium brown onion
* two carrots
Dry packet of Chicken Noodle Soup
Massel Brand Vegie or Chicken Stock...one cube
In a big pot boil the chicken.
Meanwhile grate all the vegies. Yes, grate them (very annoying part) but worth it. You could probably chop the veggies and then blend them at the end but I have had an accident with a blender (eep).
Take the chicken out of the boiling water when cooked. Discard the liquid. Shred the chicken carefully using two forks (or just wait til their cool and do it safely).
Fill a big pot with a litre of water. Add dry chicken noodle soup packet. Add grated vegies and chicken. Add stock/water if desired (depends on how many you are serving).
Bring to simmer. Cook for about 15 minutes and then serve. You can also throw in some frozen corn as well if you like. This makes it a bit sweeter.
This serves (without extra water/stock) about four people. And you can freeze it.
Sweet Potato & Tumeric Soup
This is my favourite soup in the world. I sort of made it up through trial and error. It's a bit time consuming if you allow the mixture to cool so you can blend it...but well worth it.
Tablespoon Olive Oil
A large golden sweet potato - chopped into small cubes
1 medium brown onion - chopped
2 crushed garlic cloves
2 cm piece of fresh ginger - grated
1 birds eye chilli - deseeded and chopped (be careful doing this - watch rubbing your eyes!)
1 heaped tablespoon of tumeric
1 litre of water (4 cups)
2 Massel Vegie Stock Cubes
1 can (400ml) Coconut milk
Warm a big pot and place in oil. Wait about a minute for oil to heat through and throw in the onion, chilli, garlic and ginger. Stir fry until onion is transparent. Try not to burn the spices.
Chuck in the sweet potato and tumeric. Fry this a little until aromatic.
Add litre of warm water with stock cubes. Bring to boil. Then lower to simmer for about 30 minutes or until the sweet potato is soft.
Take this off the stove and allow to cool. Blend the mixture in a blender until smooth. If you blend it while its hot it tends to steam up and pop the top off your blender! you do not want tumeric on anything as it will stain or hot soup on your face! You can always use a hand blender while its hot - but it doesn't make it as fine and creamy.
Place blended mixture back in the pot on the stove. Heat through until hot, then stir through the can of coconut milk. Remove from heat and serve with crusty bread.
YUM. YUM. YUM.
Tablespoon Olive Oil
A large golden sweet potato - chopped into small cubes
1 medium brown onion - chopped
2 crushed garlic cloves
2 cm piece of fresh ginger - grated
1 birds eye chilli - deseeded and chopped (be careful doing this - watch rubbing your eyes!)
1 heaped tablespoon of tumeric
1 litre of water (4 cups)
2 Massel Vegie Stock Cubes
1 can (400ml) Coconut milk
Warm a big pot and place in oil. Wait about a minute for oil to heat through and throw in the onion, chilli, garlic and ginger. Stir fry until onion is transparent. Try not to burn the spices.
Chuck in the sweet potato and tumeric. Fry this a little until aromatic.
Add litre of warm water with stock cubes. Bring to boil. Then lower to simmer for about 30 minutes or until the sweet potato is soft.
Take this off the stove and allow to cool. Blend the mixture in a blender until smooth. If you blend it while its hot it tends to steam up and pop the top off your blender! you do not want tumeric on anything as it will stain or hot soup on your face! You can always use a hand blender while its hot - but it doesn't make it as fine and creamy.
Place blended mixture back in the pot on the stove. Heat through until hot, then stir through the can of coconut milk. Remove from heat and serve with crusty bread.
YUM. YUM. YUM.
Monday, July 4, 2011
Laksa - inspired by Khym Lam
After moving to a regional town, I found it was hard to find good laksa. I have always loved making soup and found this nifty recipe in 'Eating In'. You can view the actual recipe here from Khym's book. Khym usually makes her recipes for one or two people. I always double or triple my ingredients depending on how many I am cooking for. Here is my version.
NB: Don't be put off by the length of this. This is a lovely soup and even I can make this soup. It's really simple. And vego's just delete the chicken and fish sauce. It's yummo!
Laksa (idiot rating = foolproof!, Spicy!, makes two large bowls, ingredients Woolies/Coles, Aldi & Farmers Market)
2 chicken breasts
1 serve of rice vermicelli noodles (quarter pack), 1 half pack of hokkien (all from Coles)
2 tablespoons of vegie or olive oil
3 cups of chicken stock. I always use Massel brand - 1or 2 cubes. All their stock is vegetarian and has a cleaner taste. But it doesn't really matter what stock you use.
1 tablespoon of fish sauce
2 kaffir lime leaves (optional)
1 can of coconut cream or milk. I use Aldi Light Coconut Cream - may be a bit much but I love a creamy soup.
Mix together:
1 tablespoon of Red Curry Paste (Aldi)
1 teaspoon of garden gourmet Lemon Grass squeezy (or 1/2 tspn powdered lemon grass)
2 teaspoons of tumeric powder
2 tablespoons sugar
1 teaspoon of galangal powder (Farmers Market) - Khym says it's optional but it adds a real zing to the mix. Don't put too much in!
Vegies/Extras
Tofu - I use Thai marinated tofu by Soyco from Coles - 1 pack
1 Tablespoon of garden gourmet coriander
2 to 3 chopped shallots
sometimes add snow peas or beans etc
Garnish
fresh coriander
chilli
tofu puffs (if not using tofu in the soup)
I don't use any of the above - I cut a lime in half and dump it or squeeze it into the soup - yummy)
Heat the oil in a large pot sizzle. Not too hot. Add the 'mix together' ingredients (ie. curry paste, lemon grass etc) until it is aromatic - let them sizzle for about one minute. Don't over do this and let it burn.
Add chicken stock and fish sauce and then bring it to the boil. Add the chicken. As I am such a lazy bum I cut the chicken breast into the pot with kitchen scissors. I don't remove the chicken as Khym does. I don't know if this does anything but...?? Parent's here is the good thing. You can now go and tend to your kids or do what you want. I usually let this sit on low while running around madly doing 100 other things. It's at this simmering point I add Kaffir Lime leaves as I love limey soup. You don't need to add these.
This is a good time to cook your noodles. If you are using rice vermicelli, cover them with boiling water and let them sit for about two minutes. Drain and rinse. Add to your bowls ready for serving.
Once the chicken is cooked (usually after you have boiled and brought it back to a simmer for about 5 minutes) add all your other ingredients. First add 1 can of coconut cream and heat through. Then add the tofu and vegies. I also add hokkien noodles at this stage if using them. All these ingredients really only need to be heated through. You don't want to overdo the vegies and make them wilt too much. I usually throw in half a cut lime or squeeze it through the soup just before serving. This is optional.
Using a slotted spoon or pasta spoon, I spoon out all the heavy ingredients into the bowls (that have the vermicelli noodles in them). I then ladle out the soup on top.
Voila! Laksa noodles for two:)
NB: Don't be put off by the length of this. This is a lovely soup and even I can make this soup. It's really simple. And vego's just delete the chicken and fish sauce. It's yummo!
Laksa (idiot rating = foolproof!, Spicy!, makes two large bowls, ingredients Woolies/Coles, Aldi & Farmers Market)
2 chicken breasts
1 serve of rice vermicelli noodles (quarter pack), 1 half pack of hokkien (all from Coles)
2 tablespoons of vegie or olive oil
3 cups of chicken stock. I always use Massel brand - 1or 2 cubes. All their stock is vegetarian and has a cleaner taste. But it doesn't really matter what stock you use.
1 tablespoon of fish sauce
2 kaffir lime leaves (optional)
1 can of coconut cream or milk. I use Aldi Light Coconut Cream - may be a bit much but I love a creamy soup.
Mix together:
1 tablespoon of Red Curry Paste (Aldi)
1 teaspoon of garden gourmet Lemon Grass squeezy (or 1/2 tspn powdered lemon grass)
2 teaspoons of tumeric powder
2 tablespoons sugar
1 teaspoon of galangal powder (Farmers Market) - Khym says it's optional but it adds a real zing to the mix. Don't put too much in!
Vegies/Extras
Tofu - I use Thai marinated tofu by Soyco from Coles - 1 pack
1 Tablespoon of garden gourmet coriander
2 to 3 chopped shallots
sometimes add snow peas or beans etc
Garnish
fresh coriander
chilli
tofu puffs (if not using tofu in the soup)
I don't use any of the above - I cut a lime in half and dump it or squeeze it into the soup - yummy)
Heat the oil in a large pot sizzle. Not too hot. Add the 'mix together' ingredients (ie. curry paste, lemon grass etc) until it is aromatic - let them sizzle for about one minute. Don't over do this and let it burn.
Add chicken stock and fish sauce and then bring it to the boil. Add the chicken. As I am such a lazy bum I cut the chicken breast into the pot with kitchen scissors. I don't remove the chicken as Khym does. I don't know if this does anything but...?? Parent's here is the good thing. You can now go and tend to your kids or do what you want. I usually let this sit on low while running around madly doing 100 other things. It's at this simmering point I add Kaffir Lime leaves as I love limey soup. You don't need to add these.
This is a good time to cook your noodles. If you are using rice vermicelli, cover them with boiling water and let them sit for about two minutes. Drain and rinse. Add to your bowls ready for serving.
Once the chicken is cooked (usually after you have boiled and brought it back to a simmer for about 5 minutes) add all your other ingredients. First add 1 can of coconut cream and heat through. Then add the tofu and vegies. I also add hokkien noodles at this stage if using them. All these ingredients really only need to be heated through. You don't want to overdo the vegies and make them wilt too much. I usually throw in half a cut lime or squeeze it through the soup just before serving. This is optional.
Using a slotted spoon or pasta spoon, I spoon out all the heavy ingredients into the bowls (that have the vermicelli noodles in them). I then ladle out the soup on top.
Voila! Laksa noodles for two:)
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