Soup

Miso Soup with noodles ( this is unbelievably tasty, easy and quick to make)

500g udon noodles

5 cups chicken or Vegetable stock

3-4 Tbsp white miso paste

1-2 bunches baby bok choy or other Asian greens

200g mushrooms thinly sliced (I like to use Shitake or any other Asian mushrooms I can find)

100g snow peas, thinly sliced

1 tbsp soy sauce

200g tofu

2 spring onions, thinly sliced

Nanami Togarashi (optional) this is a chilli powder

Optional Ingredients

Prawns

Poached Chicken

Finely sliced red onions

Cook noodles for 2-3 mins, drain and set aside
1. Bring stock to boil in large pot
2. Put miso paste in a bowl and whisk in 1/2 cup of hot stock until dissolved
3. Trim and separate leaves of Asian vegetables, add to stock with mushrooms and cook for 1 min
4. Add snow peas and soy sauce and cook for 30 secs
5. Pour miso into soup and stir to combine, don't boil
6. Divide noodles between bowls, ladle over hot soup and veges
7. Dice tofu and place in bowls, sprinkle with spring onions
8. Add the Togarashi (chilli powder, if you want spice)

Thai Spiced Pumpkin Soup

1/2 cup vegetable or peanut oil

2 onions chopped

1 leek sliced

8 cloves garlic crushed

1/2 cup chopped ginger

2-3 small chillies chopped

1 kg peeled, seedless pumpkin, chopped

1/2 cup dessiccated coconut

finely grated rind and juice of 3 lemons

1/4 cup brown sugar

1 cup chopped coriander

1 litre of chicken or vegetable stock

julienned red capsicum for garnish

1. Heat oil in a large saucepan and cook leek, Onion, garlic, ginger and chillies over a medium heat, covered for 5 minutes

2. Add remaining ingredients, bring to boil and simmer for 25 mins or until pumpkin is tender

3. Process in batches until smooth

4. Reheat if necessary

Pearl Barley Minestrone

2 tbsp olive oil

1 red onion, diced

4 garlic cloves, finely chopped

1 large carrot, diced

3 bacon strips, coarsely chopped

2 celery stalks, diced

1/2 cup pearl barley, rinsed and drained

1.25 litres chicken stock

75 g parmesan, finely grated

1 large potato, cut in 1.5 cm pieces

3 cups Kale, coarsely chopped

1 large zucchini, diced

1 large handful sage, chopped

1/2 cup coarsely torn basil leaves

heat 1 tbsp of oil in large saucepan
1. fry onion, garlic, carrot, bacon and celery for 5 minutes
2. add pearl barley and fry for 1 minute, stirring well
3. add stock, 500 ml of water and parmesan and bring to boil
4. simmer for 10 minutes, add potato
5. simmer for another 5 minutes, then stir in Kale, zucchini and sage
6. simmer for another 5 minutes or until the pearl barley and veggies are tender

Maree's Soup

bones of pork, chicken or lamb

bayleaf

peppercorns

sautéed finely chopped onion

3 garlic cloves, sauteed

finely sliced chorizo, sauteed

1 1/2 tsp smoky paprika

2 tins chopped tomatoes

Blanched punnet of cherry tomatoes, skinned

2 zucchini noodles

pinch of salt

pepper

olives

microgreens

Add bones and any meat into a slow cooker, add water to cover, bayleaf and peppercorns and slow cook for 8 hours
Cool and skim off fat
Add stock liquid to large stock pot
Saute onion, then garlic and then chorizo
Add onion mixture to stock
Add paprika and chopped tomatoes and cherry tomatoes
Cook for 1/2 hour
Add salt and pepper and olives
Cook another 5 mins
Add noodles, heat through 2 minutes
Serve with microgreens

Pumpkin Soup

4 tablespoons olive oil, divided
pumpkin 1.8 kg chopped
1 large yellow onion, chopped
4 large or 6 medium garlic cloves, pressed or minced
½ teaspoon sea salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon cloves
Tiny dash of cayenne pepper (optional, if you like spice)
Freshly ground black pepper
4 cups vegetable or chicken stock/broth
½ cup full fat coconut milk or heavy cream
2 tablespoons maple syrup or honey
¼ cup pepitas (green pumpkin seeds)

Preheat oven to 220 degrees C. Halve the pumpkin and scoop out the seeds
Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.
Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.
While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden and making little popping noises. You want them to be nice and toasty, but not burnt. Transfer pepitas to a bowl to cool.
Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. You can use an immersion blender to blend this soup in the pot. I prefer to use my stand blender, which yields the creamiest results—working in batches, transfer the contents of the pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the blender’s lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer the puréed soup to a serving bowl and repeat with the remaining batches.
Taste and adjust if necessary (I thought the soup was just right as is, but you might want to add more coconut milk for extra creaminess/milder flavor, or maple syrup to make it a little sweeter).
Ladle the soup into individual bowls. Sprinkle pepitas over the soup and serve. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.

Thai pumpkin soup with coconut and lime

1 tablespoon olive oil

1 shallot, finely sliced

1 tablespoon sliced fresh ginger

1 clove garlic, finely sliced

2 tablespoon Thai green curry paste*

750 gram roasted pumpkin, skin removed, roughly chopped or mashed

500 millilitre vegetable or chicken stock*

400 millilitre tin coconut cream

zest 1 lime

2-3 kaffir lime leaves, finely sliced

1/4 cup sour cream (or coconut yoghurt for dairy free)

1. Heat the oil in a large saucepan and sauté the shallot, ginger, garlic and curry paste for 2-3 minutes over a medium-low heat until soft and fragrant but not coloured.

2. Add the pumpkin and stock and simmer for 10 minutes, then mash or blend to reach desired consistency.

3. Add three-quarters of the coconut cream (reserve the rest for serving) and stir in half the lime zest and half the sliced kaffir lime leaves. Warm through but do not boil.

4. Serve in bowls with a swirl of remaining coconut cream and garnish with remaining lime zest and kaffir leaves.

Smoky Chipotle Pumpkin Soup with Sizzled Sausages and Chickpeas

Soup

3 tbsp olive oil

1 onion, chopped

1 kilo pumpkin, peeled, deseeded and roughly chopped

1 carrot, peeled, grated

2 tsp sea salt

3 cloves garlic, crushed

2 tsp cumin seeds

1 small cinnamon stick

2 bay leaves

2-4 chipotle chillies in adobe sauce

1/3 cup red lentils

1 cup crushed Italian tomatoes

4 cups chicken stock

sea salt and ground pepper

To Serve

Sour cream

Sizzled Sausages and Chickpeas

Chopped parsley

Sizzled Sausages and Chickpeas

1/4 cup olive oil

2 tsp cumin seeds

1 tsp sweet smoked paprika

3 fresh chorizo sausages with skins removed

400g tin of chickpeas drained and rinsed

Soup

Heat the oil in a large saucepan and add the onion, pumpkin, carrot, salt, garlic, cumin seeds, cinnamon stick and bay leaves
Cover and cook for 15 mins, stirring occasionally
Stir in the chipotle chillies, lentils and tomatoes then the stock
Bring to the boil, the reduce the heat and simmer partially covered with the lid for 30 mins
Lightly crush some of the vegetables, leaving the rest chunky.
Season

To serve

Ladle the soup into bowls. Top with sour cream and the sizzled sausages and chickpeas, along with some of the paprika oil left in the pan and sprinkle of parsley

Sizzled Sausages and Chickpeas

Heat the olive oil, cumin seeds and paprika

Cheat's Roast pumpkin soup

1.8kg butternut pumpkin, halved and seeds removed

2 brown onions, halved with skin on

1 bulb garlic

1/4 cup extra virgin olive oil

salt and pepper

4 cups chicken or vegetable stock

1 cup cream

2 tsp Dijon mustard

Preheat oven to 220 C
Place the pumpkin and onon, cut side up and the garlic on a large oven tray lined with baking paper
Drizzle with oil and sprinkle with salt and pepper
Cover with a sheet of baking paper and then cover with foil to seal
Bake for 45 mins, then remove the foil and baking paper
Bake for a further 20 minutes or until the onion is caramalised and pumpkin is soft
Set aside until cool enough to handle
Scoop out the flesh of the pumpkin into a large saucepan
Remove the onion and garlic from their skins and add to saucepan
Add the stock and water
Use a hand held blender blend the soup until smooth
Place the soup over a high heat and bring to boil to heat through
Combine cream and Dijon in a small bowl
Serve soup with a sprinkle of pepper and deizzled with Dijon cream
To freeze. omit adding the dijon cream
Allow soup to cool then freeze in airtight container for up to 3 months

Tomato Quinoa Soup

250g spinach leaves

250g soft bread, cut into small cubes

100ml milk, warm

2 eggs, whisked together

150g feta, crumbled

1 loose cup (10g) parsley leaves

1 loose cup (10g) coriander

2 tbsp oregano leaves

2 green chillies, chopped

100ml olive oil plus 3 tbsp extra

3 cloves garlic, chopped

1 onion, finely chopped

1 large carrot, finely chopped

1 stalk celery, finely chopped

200g quinoa, rinsed

1 1/2 litres vegetable stock

2 x 400g cherry tomatoes in juice

Boil some water in a pot and add spinach and cook for 30 seconds until wilted
Transfer to a sieve and drain well, squeezing water out
Chop finely and set aside
Put the bread in a bowl, pour over the milk then add the eggs, mix well and leave to soak for 5 mins
Add 100g feta along with the spinach, season with salt and pepper and mix well kneading together with your hands so the mixture is well blended
Set aside for 30 mins
Make herb and chilli oil by putting the parsley, coriander, oregano and chilli in a small food processor with 100ml olive oil and blending well
Set aside
To make the soup, heat the remaining oil in a large wide sauce pan over a medium heat and add the garlic, onion, carrot and celery and cook, stirring for 10 mins
Add the quinoa, stock and tomatoes, rinsing out the cans with a little water and adding that as well
Season with salt
Bring to simmer, then simmer gently for 25 mins
Just before the end of cooking, shape the dumplings into portions roughly the size of golf balls
Drop into soup and simmer for 10 mins, turning over half-way through cooking
To serve, divide the soup and dumplings between bowls, scatter the remaining feta and drizzle with herb and chilli oil

Hearty Green Soup

4 tablespoons olive oil

2 onions, sliced

2-3 cloves garlic, finely chopped

500g silverbeet or Swiss chard

3 stalks celery, finely chopped

¼ cup flat-leafed parsley, chopped

2 bay leaves

finely grated zest of ½ lemon and juice of 1 lemon

3 medium-sized waxy (boiling) potatoes, cut into 1½ cm cubes

½ cup French green lentils

2 litres good-quality stock (vegetable or chicken)

250g curly kale or cavolo nero, washed

400g broccoli

2 x 400g can beans such as cannellini or borlotti, drained

extra virgin olive oil, to taste

MARMITE CROUTONS

1 teaspoon Marmite

2 tablespoons plain oil

1 tablespoon nutritional yeast

3 cups cubed bread

Heat the olive oil over a medium heat in a large heavy-based saucepan.
Add the onions and garlic and a good sprinkle of salt and cook, stirring, for 10 minutes.
Separate the silverbeet or chard leaves and stems, chop the stems finely and add to the pot with the celery, parsley, bay leaves and lemon zest and cook for another 5 minutes.
Add the potatoes, lentils and stock and bring the soup to the boil, then reduce the heat to a simmer, cover and cook for 15 minutes.
Fish out the bay leaves and discard.
Remove the stems from the kale and discard.
Finely chop the broccoli stems and separate the head into small florets.
Cut the kale or cavolo nero and silverbeet leaves into strips 1cm wide and add to the soup along with the broccoli and beans and continue to cook, uncovered, for 10 minutes.
Season the soup to taste with salt and freshly ground black pepper.
Top with crunchy Marmite croutons and a good drizzle of extra virgin olive oil, and serve with crusty bread.
MARMITE CROUTONS
Heat the oven to 160°C fan bake.
Dissolve the Marmite in a couple of tablespoons of boiling water in a large bowl.
Add the oil, yeast and bread and toss well to coat.
Spread in a single layer on a baking tray and cook for about 12-15 minutes stirring twice, until crisp.

Spicy Mussel, Celeriac and Cauliflower Chowder

1kg fresh mussels, scrubbed

50g butter or 3 tablespoons olive oil

1 onion, finely chopped

2 medium floury potatoes, peeled, chopped into 3cm cubes

1 medium celeriac (about 500g), peeled, cut into 2cm cubes

3cm piece ginger, grated

2 cloves garlic, chopped

1-2 green chillies, finely chopped

6 stalks curry leaves, stalks discarded

2 teaspoons coriander seeds, ground (or 1 teaspoon pre-ground coriander)

1 teaspoon cumin seeds, ground

½ teaspoon ground turmeric

½ teaspoon salt

500g cauliflower, cut into small florets

200g smoked mussels, chopped

1 tablespoon lemon juice

100ml cream (optional)

4 tablespoons plain oil, for frying

1 teaspoon yellow mustard seeds

1 teaspoon brown mustard seeds

naan bread, to serve

Bring 1 cup of water to the boil in a large pot.
Add the mussels, cover and cook for 3 minutes.
Remove all the open mussels. If any are unopened move them around a bit, cover for another minute or two then remove. Discard any that remain unopened.
Strain the liquid into a measuring jug and top up with water to get 1½ litres.
Cool the mussels a little then remove from their shells, cut in half and set aside.
Heat the butter or oil in a saucepan over a medium heat and fry the onion with a sprinkle of salt for 5 minutes.
Add the potato, celeriac, ginger, garlic, chilli and half the curry leaves and fry for 1 minute.
Add the coriander, cumin and turmeric and fry for another minute.
Add the measured liquid and salt and bring to the boil.
Add the cauliflower and cook for about 15 minutes until the vegetables are tender.
Blend to a smooth soup with a stick blender (or cool slightly and transfer to a food processor or blender).
Return to the pot and stir in the mussels, smoked mussels, lemon juice and cream (if using) and warm through.
Heat the oil in a frying pan over a medium-high heat, add the remaining curry leaves and cook for about 30 seconds, watching out for splatters. Scoop out and drain on paper towels.
Add the mustard seeds and cook for 30 seconds then remove from the heat.
Divide the soup between warmed bowls and spoon over some curry leaves and mustard seed oil.
Serve with naan bread, if desired.

Quick Tomato & Chorizo SoupEveryone loves a good tomato soup and with this fabulous recipe, showcasing such special ingredients, you can take this to all-time favourite status. Fast, easy and simply delicious!

Chicken Soup

1 tablespoon extra virgin olive oil
2 white onion peeled and thinly sliced
1 head garlic peeled and sliced
5 cm piece ginger peeled and cut into matchsticks
1/2 tsp tumeric
3 stalks celery sliced thinly on a bias
2 carrots peeled and sliced
12cm piece lemongrass bruised by smashing with the butt of a kitchen knife
2 sprigs fresh rosemary
3 sprigs fresh thyme
3 tablespoon fresh oregano leaves chopped ( or 1 tbsp of dried oregano)
3.5 litres cold water (or stock)
1.8k chicken cut in serving pieces (8) or 1 whole, cut-up chicken (giblets discarded)
2 tablespoons salt
2 teaspoons black pepper
1 star anise pod

In a very large stock pot or soup pot, heat the oil over med-high heat. Add the onions, garlic and ginger, and allow to sweat for 3 minutes or until translucent.
Add the turmeric, celery, carrots, lemongrass, and the herbs and cook for 2 minutes.
Add the chicken to the pot, followed by the water, salt and pepper and finally, the star anise. Bring the water to a boil and reduce the heat to low.
Allow the soup to simmer on low for 1 hour.
Remove the soup from the stove and remove the chicken pieces from the soup. Shred the meat from the bones, discarding both the bones and the skin. Also discard the lemongrass, the star anise and the herbs' woody stems. See note. Adjust the seasoning, if needed, to your taste by adding more salt or pepper.
Ladle into bowls and serve while hot. The soup can be stored under refrigeration for up to one week or frozen for up to two months.

SPICED PUMPKIN SOUP WITH PUMPKIN FRITTERS AND COCONUT YOGHURT

INGREDIENTS

1 butterkin pumpkin, about 1.2 kilograms, quartered
2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, crushed
1 teaspoon each ground ginger, cumin and curry powder
¼ teaspoon each ground cinnamon and chilli flakes
400-gram tin crushed Italian tomatoes
4 cups vegetable or chicken stock
sea salt and ground pepper
TO SERVE
coconut or plain yoghurt
chopped parsley or coriander
Pumpkin Fritters

PUMPKIN FRITTERS
1 quarter pumpkin, from recipe above
1 egg, beaten
⅓ cup brown rice flour
⅓ cup desiccated coconut
1 teaspoon curry powder
vegetable oil, for cooking
sea salt and ground pepper

Remove the seeds and peel the pumpkin. Set one quarter aside for the fritters then roughly chop the remaining pieces.

Heat the oil in a large saucepan and add the pumpkin and onion with a good pinch of salt. Cover and cook for 10 minutes, stirring occasionally until just tender.

Stir in the garlic and all the spices and cook for 2 minutes.

Add the tomatoes and stock, season and bring to the boil. Reduce the heat then partially cover and simmer for 20 minutes.

TO SERVE: Divide the soup between bowls and top with a dollop of yoghurt, parsley or coriander and the fritters.

PUMPKIN FRITTERS

Cut the pumpkin into 1cm thick slices.

Put the egg in a shallow dish and season. Combine the flour, coconut and curry powder in another shallow dish and season.

Dip the pumpkin in the egg then in the coconut mixture, lightly shaking off the excess.

Heat 2 tablespoons of oil in a sauté pan and cook the pumpkin in batches until tender and golden on both sides. Don’t have the pan too hot or the crust will catch and burn before the pumpkin is cooked through.

Wipe out the pan and add fresh oil if necessary to cook the second batch.

Serve hot with the soup.

ROASTED TOMATO, PUMPKIN AND CAPSICUM SOUP

1½ kilograms very ripe tomatoes
1 red capsicum, sliced thinly
1 onion, sliced thinly
300 grams pumpkin, peeled and sliced thinly
6 cloves garlic, peeled
3 tablespoons olive oil
2 teaspoons balsamic or sherry vinegar
2 teaspoons brown sugar
1 teaspoon ground fennel
1 teaspoon dried tarragon
3 cups stock, vegetable or chicken
sea salt and ground pepper

TO SERVE
12 slices baguette, ½ cm thick
olive oil
1 clove garlic, peeled
150 grams mozzarella cheese, sliced

Preheat the oven to 180°C.

Core and halve the tomatoes then place in a large roasting tray along with the capsicum, onion, pumpkin and garlic. Drizzle over the oil and season generously. Roast for 40 minutes, turning occasionally until everything is tender and the tomatoes have collapsed and released all their juices. Pinch off the tomato skins with tongs and discard.

Tip the contents of the roasting dish into a large saucepan, scraping in all the juices. Stir in all the remaining ingredients and bring to the boil.

Season and simmer gently for 30 minutes. At this point you can leave the soup chunky, roughly mash it with a potato masher as I have done, or process the soup until smooth.

TO SERVE: Brush the bread with olive oil and bake in the oven until lightly golden. Rub one side with the garlic. Divide the soup between ovenproof soup bowls and arrange the bread on top. Pile the mozzarella on top and place under the grill until golden and bubbling.

THAI ROASTED PUMPKIN SOUP

1 small butternut pumpkin, halved lengthways and seeded
1 tablespoon vegetable oil
1 long red chilli, seeded and thinly sliced
1 clove garlic, crushed
sea salt and freshly ground pepper

SOUP
1 tablespoon vegetable oil
2 spring onions, thinly sliced
¼ cup Thai laksa paste
400 ml coconut cream
2 cups vegetable or chicken stock
200 grams cooked thick rice noodles

TO SERVE
fresh beansprouts
sliced spring onions
sliced red chilli
fresh coriander

PEANUT AND SESAME CRUMBLE
⅓ cup roasted peanuts
3 tablespoons toasted sesame seeds
1 teaspoon palm sugar
pinch of sea salt

Preheat the oven to 180°C.

Place the pumpkin halves on a baking tray, cut side up. Drizzle with oil then sprinkle with the chilli and garlic. Season well and cover with foil. Roast for 30 minutes or until very tender. Cooking time will depend on the size of the pumpkin.

SOUP: Heat the oil in a large sauté pan and cook the spring onions for 1 minute. Add the laksa paste and cook for 2 minutes. Stir in the coconut cream and stock and simmer for 15 minutes. Add the noodles and simmer until hot.

CRUMBLE: Use a mortar and pestle to pound all of the ingredients to fine crumbs.

TO SERVE: Divide the noodles between serving bowls and ladle over the soup. Serve with the garnishes and scoops of the hot roasted pumpkin and a sprinkling of the peanut sesame crumble.

Pumpkin Soup

SERVES: 4-6

INGREDIENTS

2 tablespoons olive oil
1 onion, thinly sliced
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon each ground cumin and curry powder
850 grams pumpkin, skin and seeds removed, chopped into 2cm pieces
1 large agria potato, peeled, thinly sliced
1 carrot, peeled, grated
1 litre vegetable stock
sea salt and ground pepper
¼ cup smooth almond butter

TO SERVE
½ cup cream; parsley, toasted sunflower and pumpkin seeds.

Heat the oil in a large saucepan and add the onion, garlic, ginger and spices and cook for 5 minutes.
Add the pumpkin, potato, carrot and stock. Season generously and bring to the boil.
Reduce the heat. Cover and simmer, partially uncovered, stirring occasionally, until the vegetables are very tender – 20-25 minutes.
Take off the heat, add the almond butter and, using a stick blender, blend until smooth.
TO SERVE: Ladle into bowls and add the toppings. Serve with the toasties, if making. Leave off the cream (or use a vegan cream alternative) if vegan or dairy free.

YELLOW KŪMARA, CAULIFLOWER AND LENTIL SOUP CURRY

⅓ cup olive oil
½ head cauliflower, chopped into florets
1 large kūmara, peeled and chopped
sea salt and freshly ground black pepper
1 onion, chopped
3 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 teaspoons fish sauce (substitute with 1 teaspoon of sea salt to be vegan)
½ cup Thai yellow curry paste
1 cup good-quality vegetable or chicken stock
400ml coconut milk
2 makrut lime leaves
1 cup red split lentils
3 cups spinach leaves

TO SERVE
⅓ cup roughly chopped roasted peanuts
limes
flat breads

METHOD

Preheat the oven to 180°C fan bake.

Toss the cauliflower and kūmara with 2 tablespoons of the olive oil, season well with salt and pepper and roast 20-25 minutes or until almost caramelised and golden. Set aside.

Heat the remaining oil in a large pot or deep frying pan and add the onion. Cook over a medium heat for 8 minutes, until softened but not coloured. Add the garlic, ginger, fish sauce and curry paste and stir to combine. Add the stock, coconut milk and lime leaves, bring to a simmer then add the lentils and cook together for 20 minutes. Add the kūmara, cauliflower and spinach and cook together for a final 5 minutes, then serve immediately with chopped nuts, lime halves for squeezing and flatbreads.

Ultimate Creamy Chicken and Farm Fresh Vegetable Soup

2 Tbsp (30ml) olive oil
80g butter
1 whole free-range chicken
2– 3 Litres quality chicken stock (and more to top up with as you cook)
6 baby red onions, peeled and sliced
6 cloves crushed garlic
1 bunch fresh thyme
600g baby carrots, peeled and halved lengthways
8 stalks celery cut in half, leaves included
Sea salt and freshly ground black pepper
1 – 2 cups cream
Micro herbs, to garnish
Crusty country-style bread or croutons, to serve

Heat the olive oil in a Casserole. Add the chicken in to brown over a medium heat on all sides for 10 minutes. Remove the chicken and add more olive oil and butter, along with the onions, garlic, and herbs. Allow to fry for 5 minutes, stirring often.

Add the baby carrots, celery, and a cup of stock at this stage to prevent any flavour that is stuck at the bottom of the casserole from burning. Simmer for 10 minutes, then add the herbs and chicken back to the casserole along with enough stock to cover and submerge the chicken and vegetables. Add a little more water if necessary, depending on the size of the chicken.

Turn up the heat and bring to the boil. Turn the heat down to a simmer and allow to cook for 1 hour, topping up the water or stock as it cooks. Season. The chicken must be submerged in water throughout the cooking process to prevent drying out and for the most tender and succulent results.

Using a ladle, skim off any fat that floats to the surface during the cooking process. Once the chicken is cooked, remove it from the broth. Remove the skin and shred the whole chicken. Add the cream to the soup and reduce until slightly thickened. Add the chicken and turn the heat down to a simmer. Check for seasoning.

Garnish with micro herbs and serve with crusty country-style bread or croutons.

Smoked Pork hock soup (can be frozen for 6 months)

Smoked Pork Hocks

500g Split peas

6-8 cups Chicken stock (unsalted if possible)

3 stalks celery, diced

1 onion chopped

2 bay leaves

2-3 sprigs fresh thyme

1 or 2 cloves of garlic, crushed

Rinse hock in water and dry with paper towel
Combine the hock, half of the aromatics (celery, onions, thyme and bay leaf) and the garlic, in the slow cooker bowl
Add the stock (or water)
Cook on low for 8 - 10 hours, or high for 6 - 7. (the longer the better to ensure fall off the bone tenderness)
Remove the meat and strain the broth. Add the broth back to the slow cooker.
Remove the meat from the bones and add the meat back to the slow cooker. Discard the bones and skin.
Add the remaining fresh aromatics, and the peas.
Cook on low 8 hours or on high 5 -6, until the peas are tender and have fallen apart.

Even though it is a soup, you could serve with mashed potato on the bottom of the plate

Beef Broth

4.5 kg Beef bones
4 x Carrots
2 Onions
6 stalks Celery
Leeks
2 whole heads Garlic, cut in half crossways
4 Bay leaves
Whole black peppercorns
4 Whole star anise
2 Cinnamon sticks
30g Apple cider vinegar
Parsley
Thyme

Blanch the bones. Put into a large stockpot and cover with cold water. Bring to a boil over high heat and simmer for 15 mins before draining and rinsing the bones with water
Preheat the oven to 230 degrees C.
Place beef bones in a roasting dish.
Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
Carefully place bones into a large stockpot or slow cooker and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, then pour in just enough water to completely cover the bones. Stir in bay leaves, vinegar or apple cider, salt, and pepper.
Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, or slow cook for 12 hours. occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.
Depending on the type of bones you use to make your bone broth, you may or may not have any meat left to be picked off. In my case, I had tons of leftover delicious meat perfect for soup, sandwiches. As for the vegetables, blend them together and add them to cooked rice, mashed potatoes, or, add a little broth and make it a delicious blended soup.
Add a couple of handfuls of ice to your broth to expedite cooling and cover with a lid. Transfer your broth to the refrigerator and allow it to cool completely. The result will be a hard, thick layer of fat and a bottom layer that is your bone broth (which should look like gelatinous brown jello). If desired use a fork to scoop off the top layer of fat. This will leave behind the healthy bone broth, minus the fat.

Spicy peanut and Beef cheeks (or Beef Ribs) Ramen

Serves: 4

INGREDIENTS

1.2 kilograms beef short ribs or beef cheeks, excess fat trimmed off
sea salt and ground pepper
1 tablespoon grape seed oil
1 brown onion, finely chopped
4 cloves garlic, crushed
½ cup coconut cream
¼ cup smooth peanut butter
3 tablespoons tamari
2 tablespoons gochujang paste
1 tablespoon each tomato paste and grated fresh ginger
1 each cinnamon stick and star anise
1 litre good beef stock

TO SERVE

300 grams ramen noodles (or use egg/udon/soba noodles)

sliced spring onions, toasted sesame seeds, chopped roasted peanuts, kimchi, crispy shallots and coriander

METHOD

Preheat the oven to 150°C regular bake.

Season the ribs all over with salt and pepper. Heat the oil in a large lidded ovenproof pot and sear the ribs until well browned. Do this in batches if needed. Transfer to a plate. Don’t wash the pot.

Add all the remaining ingredients to the pot, except the stock, and stir together, smooshing the peanut butter until everything is well combined. Stir in the stock and add the ribs and any resting juices to the pot. Season with salt and pepper then bring to the boil. Cover and place in the oven. Cook for 3–4 hours or until meltingly tender and falling apart.

Using tongs, lift out the ribs and place on a large plate. Pull the meat off the bones, discarding any cartilage, and shred with two forks into large bite-sized pieces.

TO SERVE: Cook the noodles according to the packet instructions. Put the noodles in the base of warm, deep bowls and add the beef. Ladle over the soup. Top with any or all of the topping suggestions.

COOK’S NOTE: The soup can be made two days ahead. Add the shredded beef to the soup, cool then cover and chill. When ready to serve, scoop off the fat that will have set on the top and discard. Reheat slowly on the stove top or in a moderate oven until piping hot. Add the remaining ingredients to serve.

Old school Lamb and Barley Soup

2 large hind leg lamb shanks

Sea salt and ground pepper

2 tbsp olive oil

1 each large carrot, brown onion and celery stick, chopped roughly

3 cloves garlic, crushed

2 bay leaves

2 tbsp thyme laves

3 tbsp tomato paste

5 cups chicken stock

3/4 cup barley, rinsed

2 cups thinly shredded white cabbage

1 cup frozen peas

2 tsp lemon juice

Preheat the oven to 150 degrees C
Season the lamb shanks well with salt and pepper
Heat the oil in large lidded ovenproof pot over a medium heat and brown the shanks on all sides
Transfer to a plate. Don't wash the pot
Add the carrot, onion, celery, garlic, bay leaves and thyme to the pot with a good pinch of salt
Cover and cook for 10 minutes, adding a splash of water if needed
Stir in the tomato paste and cook for 1 minute
Add the stock and the lamb shanks with their resting juices back to the pot and season with salt and pepper
Bring to the boil then cover with a lid and place in the oven for 2 hours
Uncover and stir in the barley then cover again and cook for a further 1 hour, or until the lamb is very tender and falling off the bone
Carefully lift out the shanks with a slotted spoon and place in a bowl
Add the cabbage and peas to the soup and cook on the stove top for a few minutes to wilt the cabbage
Strip the lamb off the bone, discarding any fat or gristle
Pull into in large bite sized pieces and add back to the soup along with the lemon juice

To serve

Ladle the soup into warm bowls. Serve with bread

Creamy chicken, mushroom and rice soup (GF)

2 tbsp extra virgin olive oil

good knob of butter

400g boneless, skin-off chicken thighs cut into 3 cm pieces

650 g mushrooms, thick sliced and smaller ones left whole

1 large brown onion, finely chopped

1 large carrot, finely chopped

3 cloves garlic, crushed

4 sprigs thyme

1 1/2 tsp dried tarragon

sea salt and ground pepper

1 tbsp tomato paste

2 tsps Worcestershire sauce

5 cups chicken stock

3/4 cup basmati rice, rinsed and drained

3/4 cup cream

3/4 cup grated parmesan

1 1/2 tsp finely grated lemon zest

1 tbsp finely chopped parsley, to serve

Heat the oil and butter in a heavy lidded pot over medium high heat and cook the chicken for about 5 minutes until starting to brown (the chicken won't be fully cooked at this stage)
Lift out with a slotted spoon into a bowl and set aside. Don't wash the pot
Add the mushrooms and cook until tender, doing this in batches if needed
Lift out with a slotted spoon and place in a bowl
Add the onion, carrot, garlic and thyme and tarragon to the pot, season then cover and cook for 10 minutes, stirring occasionally and adding a splash of water if the pan is too dry
Stir in the tomato paste and Worcestershire sauce and cook for 1 minute
Add the chicken and resting juices back to the pot, along with mushrooms, the stock and the rice
Season with salt and pepper
Bring to the boil then reduce to a very gently simmer
Half cover the pot with the lid and cook for about 20 minutes or until the rice is just cooked
Lift out the sprigs of thyme and discard
Stir in the cream and parmesan and heat through then stir in the lemon zest just before serving

To serve

Ladle into warm bowls and top with extra mushrooms, sprinkle over parsley

All the greens Thai Yellow Curry soup (GF)

2 tbsp olive oil

1 onion, thinly sliced

1 medium leek, thinly sliced

250g agria potatoes (or kumara) peeled and thinly sliced

2 medium zucchini, roughly chopped

3 cloves garlic, crushed

1 tbsp grated fresh ginger

sea salt

2 tsp fish sauce

1/4 cup Thai yellow curry paste

1 litre vegetable stock

2 cups frozen peas, thawed

2 cups thinly sliced broccoli

2 packed cups baby spinach

1/4 cup coconut cream

To serve

1 tbsp lime juice

Fried brussel sprouts, see recipe below (Optional)

Heat the oil in a large lidded pot over a medium-low heat
Add the onion and leek and cook for 5 minutes
Add the potatoes or kumara, zucchini, garlic and ginger
Season with salt, cover and cook for 10 minutes, stirring occasionally, adding a splash of water if the pot is too dry
Stir in the fish sauce and the curry paste and cook for 1-2 minutes until fragrant
Add the stock and bring to the boil
Reduce the heat and simmer gently uncovered for 15 minutes or until all the vegetables are tender
Stir in the peas and broccoli and cook for 5 mins
Add the spinach and coconut cream and turn to wilt
Using a blender, puree half of the soup, leaving some of it chunky

To serve

Ladle the soup into warm bowls and top with fried brussel sprouts

You can also drizzle the soup with some coconut cream

Fried Brussel sprouts (you want these sprouts to still be a little crisp, so cook them just before serving or they will go soft)

2 tbsp grape seed oil

2 cloves garlic, thinly sliced

1 tsp cumin seeds

250g Brussel spouts, thinly sliced

salt and pepper

Heat the oil in a large frying pan and when hot add the garlic and cumin seeds and fry until lightly golden, about 1 minute
Add the sprouts and toss together, season well and cook for a couple of minutes until bright green and still with a good bite

Roasted pumpkin and maple soup

Serves: 4-6

INGREDIENTS

2 tablespoons each extra virgin olive oil and maple syrup
2 teaspoons curry powder (use medium or hot)
3 cloves garlic, crushed
2 teaspoons grated fresh ginger
sea salt and ground pepper
1.2-kilogram crown pumpkin or butternut pumpkin, peeled, deseeded and cut into 3cm chunks
1 apple, peeled, quartered, core removed and roughly chopped
1 large brown onion, thinly sliced
2 cups vegetable stock
2 tablespoons lemon juice

TO SERVE

Greek natural yoghurt and toasted pumpkin seeds

Preheat the oven to 180°C fan bake.

Whisk the oil, maple syrup, curry powder, garlic and ginger together in a large bowl and season well with salt and pepper. Add the pumpkin, apple and the onion and turn to coat everything well. Tip onto a large oven tray and spread out to an even layer, scraping in any oil mixture left in the bowl. If the veges are packed on top of one another, they will steam rather than caramelise.

Roast for about 40 minutes or until soft and golden, turning once during cooking.

Let the vegetables cool for 10 minutes then place in a large food processor with 1 cup of the stock and blend until smooth. Tip into a large pot and stir in the remaining stock. Season with salt and pepper and bring to the boil. If you want a thinner soup, add more stock. Stir in the lemon juice.

TO SERVE: Ladle into warm bowls and top with a dollop of yoghurt and pumpkin seeds.

Caramelised onion soup

1kg brown onions, unpeeled, cut into wedges
2 tablespoons extra virgin olive oil
sea salt and cracked black pepper
1 tablespoon white balsamic vinegar
2 tablespoons caster (superfine) sugar
1 litre milk
1 bulb garlic, halved
2 bay leaves
½ cup (125ml) single (pouring) cream
⅓ cup (90g) store-bought caramelised onion
thyme sprigs, to serve

Preheat oven to 220°C (425°F). Place the onion, oil, salt, vinegar and sugar on a large oven tray lined with non-stick baking paper and toss to combine.
Cover with aluminium  foil and cook for 55–60 minutes or until soft and lightly golden. Set aside until cool enough to handle.
While the onion is cooking, place the milk, garlic and bay leaves in a large saucepan over high heat and bring to just below the boil.
Remove from the heat. Remove and discard the garlic and bay leaves. Peel off the onion skins and discard. Place the onion in a blender, add half the milk and blend until smooth.
Return to the saucepan with the cream and remaining milk, and place over low heat until combined and warmed through.
Divide the soup between bowls. Top with the caramelised onion and thyme to serve.
Serves 4.

Parsnip and caramelised onion soup

¼ cup (60ml) extra virgin olive oil
1 onion, thinly sliced
1kg parsnip, peeled and chopped into 3cm pieces
1.5 litre chicken stock or vegetable stock
½ cup (140g) store-bought caramelised onion relish
1 tablespoon thyme leaves
cracked black pepper, to serve

Heat the oil in a large saucepan over medium heat. Add the onion and parsnip and cook for 12–15 minutes or until onion is soft and golden.
Add the stock, bring to the boil and cook for 8–10 minutes or until parsnip is very soft. Using a hand-held stick blender, blend until smooth.
Divide between bowls and top with the caramelised onion, thyme and pepper to serve. Serves 4.

Roasted pumpkin, feta and nutmeg soup

1.5kg Japanese pumpkin, peeled and thinly sliced
1 brown onion, thinly sliced
4 cloves garlic, unpeeled
¼ cup (60ml) agave syrup (nectar) or maple syrup, plus extra, for drizzling
¼ cup (60ml) extra virgin olive oil
sea salt and cracked black pepper
3½ cups (875ml) chicken stock
¼ teaspoon freshly ground nutmeg, plus extra, to serve
200g crumbled feta and thickened cream, to serve

Preheat oven to 220ºC (425ºF).
Place the pumpkin, onion and garlic on a large lightly greased baking tray lined with non-stick baking paper, pour over the agave syrup and oil, sprinkle with salt and pepper and toss to combine.
Roast for 25–30 minutes or until the pumpkin is tender and golden.
Squeeze the garlic from its skin and place in a medium saucepan with the pumpkin, onion, stock and nutmeg.
Bring to the boil over medium heat, remove from the heat and blend until smooth. Drizzle with the cream and extra agave syrup, sprinkle with the extra nutmeg and top with the feta to serve. Serves 4–6

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