Super Soup Recipes

Nothing beats the winter warmth of a hearty soup. Serve with crusty bread and garnish with lashing of herbs and sour cream. And for the classic entrée to a lunch or dinner party, try my tomato and capsicum, pumpkin or beetroot and caraway soups; they are delicious!

BEETROOT AND CARAWAY SOUP:

Place 4 chopped medium-size beetroots into a pan with 1 chopped potato, q chopped onion, 1 tablespoon caraway seeds and 5 cups vegetable stock. Simmer for 25 minutes then puree in a food processor until the soup is smooth. Season with salt, pepper and 1 tablespoon of vinegar. Serve hot with a swirl of cream and crusty bread.

TOMATO AND CAPSICUM SOUP:

Place 2 lbs (1kg) chopped tomatoes into a pan with 2 chopped red capsicum, 2 chopped onions, 4 cups of chicken stock, ¼ cup tomato paste and 2 tablespoons chopped fresh basil. Simmer for 40 minutes the puree in a food processor until soup is smooth. Serve garnished with basil.

PUMPKIN SOUP:

Place 1 1/2lb (750g) chopped pumpkin into a pan with 5 cups of water, a 1 1/2oz (40g) sachet of chicken noodle soup mix and 1 tablespoon of grated ginger, 1 grated green apple and 1 chopped potato. Simmer gently for 50 minutes. Puree in a food processor until soup is smooth. Garnish with fresh herbs and serve with a swirl of sour cream and crusty bread. Season with salt and pepper as needed.

SWEET CORN AND CHICKEN SOUP:

Remove the meat from a barbecued chicken and place it into a pan together with a sachet of chicken noodle soup, 4 cups of water, a can of creamed corn, 6 chopped spring onions, 1 chopped red capsicum and 1 tablespoon of soy sauce. Bring the soup to the boil and simmer for 15 minutes, then add 2 beaten eggs. Garnish with spring onion curls and serve immediately.

BROCCOLI AND BACON SOUP:

Roughly chop 3 cups of broccoli, place into a pan with 2 rashers of chopped bacon, 4 cups of chicken stock, 1 cup of evaporated milk, 1 ½ tablespoons of butter and 1 chopped onion. Simmer for 20 minutes and puree in a food processor until the soup is smooth. Season lightly with salt, pepper and nutmeg and serve garnished with red capsicum curls.

POTATO AND CORN CHOWDER:

Heat 2 tablespoons of butter in a large pan, and then add 2 sliced onions and 4 diced potatoes. Cook over a moderate heat for 5-8 minutes. Add a can of drained corn and ¼ cup of plain flour and mix well. Stir in 4 cups of milk and 1 cup of chicken stock gradually, and then stir until boiling. Simmer for 20-25 minutes or until soup has thickened. Serve garnished with chives.

CREAMY CARROT SOUP:

Heat 1 tablespoon of oil in a pan, add 2 chopped onions, 1 1/2lb (750g) chopped carrot, 1chopped celery stick and 2 teaspoons of crushed garlic. Cook over a moderate heat for 4-5 minutes. Add 2 cups of chicken stock and 2 cups of evaporated milk, and then simmer for 20 minutes. Puree in a food processor until smooth. Season to taste with salt and pepper before serving.