Carrot & Ginger Soup with Lentils
Ingredients
• 6 large carrots, roughly chopped • 1/2 teaspoon fennel seeds • 1/4 cup (60ml) olive oil • 1 onion, chopped • 3 garlic cloves, thinly sliced • 2 celery stalks, chopped • 3cm piece ginger, grated • 3 thyme sprigs, leaves picked, plus extra sprigs to serve • 1.5L (6 cups) vegetable stock • 1 cup (200g) dried green Puy-style lentils • Crusty bread, to serve
Method
1. | Preheat the oven to 180°C and line a baking tray with baking paper. 2. | Place carrot, fennel and 2 tablespoons oil in a bowl, then season and toss. Tip onto tray and roast for 30 minutes or until tender. 3. | Heat the remaining 1 tablespoon oil in a large saucepan over medium heat. Add the onion and garlic, then cook, stirring, for 3-4 minutes until softened. Add the celery and cook for 3-4 minutes until softened. Add the ginger, thyme, stock and roasted carrot, then cook, stirring occasionally, for 25-30 minutes until liquid is slightly reduced. Transfer to a blender and whiz until smooth. Return the soup to the pan and set aside. 4. | Meanwhile, place the lentils and 2 1/2 cups (625ml) cold water in a saucepan. Bring to the boil, then reduce heat to low and cook for 30 minutes or until liquid is absorbed and lentils are tender. 5. | Stir the lentils through the soup and cook over medium heat for 2 minutes or until warmed through. Remove from heat. 6. | Garnish the soup with extra thyme sprigs and serve with warm chunks of bread.
Roasted Cauliflower and Chickpea Soup
This Roasted Cauliflower and Chickpea Soup is the perfect cozy dish to enjoy while being lazy on the couch. It’s very hearty, kind of nutty and has just the right amount of spice.
Ingredients
For the Soup
• 1 cauliflower head, cut into florets (about 4 cups total) • 1 (15 ounce) can chickpeas, rinsed and drained • 5 garlic cloves, peeled • 4 tablespoons extra-virgin olive oil, divided • 1 tsp. ground cumin • 1/2 tsp. salt • 1/8 tsp. paprika • 2 medium Yukon gold potatoes, peeled and cubed (about 2 1/2 cups total) • 1/4 tsp. black pepper • 4 cups vegetable broth • 1 cup water • 1/2 cup heavy cream
For Garnish
• Reserved roasted cauliflower mix • Red pepper flakes • Fresh thyme leaves • Heavy cream
Method
1. | Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the cauliflower florets, chickpeas and garlic cloves (just leave them whole) with 3 tablespoons of the olive oil and the cumin, salt and paprika. Roast in your pre-heated oven for 30 minutes, stirring once half way through. Remove from your oven and set aside. Reserve about 1/2 cup for the garnish. 2. | Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the cubed potatoes and black pepper. Cook for about 2 minutes, stirring frequently. Add the vegetable broth and the water and increase the heat to bring the mixture to a boil. Once boiling, turn the heat down to maintain a simmer. Simmer, uncovered, until the potatoes are very soft, about 15-20 minutes. Remove the pot from the heat. Stir in the roasted cauliflower mix. 3. | Puree the soup using an immersion blender. Alternatively, you can use a food processor or blender, working in batches if necessary and being careful when transferring and blending hot liquids. Return the pureed soup to the stovetop and gently re-warm it. Stir in the heavy cream. Season to taste with salt and pepper. 4. | To serve, ladle the soup into bowls and top with the reserved roasted cauliflower mix, red pepper flakes, fresh thyme leaves and a drizzle of heavy cream, if desired. Enjoy immediately. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
Creamy Tomato Basil Pasta Soup
A soup with just enough cream in this soup to add a bit of richness without it becoming overly heavy. Adding pasta makes it a bit more substantial and qualifies it as a main dish while the mozzarella and parmesan turn melty and irresistible on top of the hot soup.
Ingredients
• 3 tablespoons extra-virgin olive oil • 1½ cups chopped onion, about 2 onions • 2 carrots, chopped • 3 cloves garlic, minced • 4 pounds tomatoes, coarsely chopped, about 5 large tomatoes • 1 teaspoon natural cane sugar • 1 tablespoon tomato paste • ¼ cup packed chopped fresh basil leaves • 2 cups low sodium chicken or vegetable broth • 2 teaspoons kosher salt • 1 teaspoon ground black pepper • ¾ cup heavy cream or half and half
For Serving
• 1 14-ounce package shaped pasta, cooked (fusilli, rotini, and cavatappi work well) • Shredded mozzarella cheese • Grated parmesan cheese • Julienned fresh basil leaves • Crushed red pepper
Method
1. | In a large heavy pot, heat the olive oil over medium heat. Add the onions and carrots. Cook until onions soften and become translucent, about 5-7 minutes. Stir in the garlic and cook for an additional minute. Add the tomatoes, sugar, tomato paste, basil, chicken or vegetable broth, and salt and pepper. Bring to a boil, then simmer uncovered until tomatoes are very soft, about 1 hour. 2. | Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender to puree. (see note below) Stir in cream and warm over low heat until just hot. 3. | To serve, place a portion of the pasta in each bowl. Ladle soup over each. Sprinkle with a handful of mozzarella and a tablespoon of parmesan while soup is still hot. Garnish with julienned basil leaves and crushed red pepper.
Roasted Parsnip & Garlic Soup
Ingredients
• 750g Parsnips, peeled and chopped • 1 brown onion, peeled and chopped • 1 tablespoon extra virgin olive oil • Sea salt and cracked black pepper • 2 Tablespoons maple syrup • 1.5L chicken stock • 3 bulbs roasted garlic • 1/4 cup (60g) sour cream • 8 slices sourdough bread, toasted • 100g goats cheese, to serve
Method
1. | Preheat oven to 200°C. Place the parsnip and onion on an oven tray, drizzle with the oil, sprinkle with salt and pepper and toss to coat. Cook for 20 minutes. Drizzle with the maple syrup and cook for a further 10 minutes or until tender. 2. | Place the parsnips, onion and stock in a medium saucepan, squeeze the garlic from the skin of 2 of the bulbs and add to the saucepan. Using a hand-held stick blender, blend until smooth. 3. | Place over a high heat, stir through the sour cream and cook for 2 minutes. Squeeze the remaining garlic from the skin and stir half through the soup. Spread the sourdough with goat’s cheese and top with the remaining garlic. Serve with the soup. Serves 4.
Golden Tumerick Chickpea Chicken Soup
Golden Turmeric Chicken Soup with chickpeas and sweet potatoes will be your go-to winter soup! Flavored with ginger, garlic, coconut milk and a touch of peanut butter.
Ingredients
• 1 teaspoon coconut oil • 3 cloves garlic, minced • 2 teaspoons fresh grated ginger • 2 jalapenos, seeded and diced • 1 pound boneless, skinless chicken breast, cut into bite size pieces • 1 small white onion, diced • 1 red pepper, thinly sliced • 1 medium sweet potato, peeled and diced into small cubes • 1 1/4 teaspoon ground turmeric • 4 cups low sodium chicken broth • 1 (15 oz) can chickpeas, rinsed and drained • 1/2 teaspoon salt • Freshly ground black pepper, to taste • 1 cup light coconut milk (from the can) • 2 tablespoons all natural creamy peanut butter • To garnish: fresh cilantro and green onions
Method
1. | Heat coconut oil in a large pot over medium high heat. Once oil is hot, add in garlic, ginger, jalapenos and chicken breast. Brown chicken for 3-4 minutes, then stir in onion, red pepper and sweet potato cubes. 2. | Cook for several minutes, stirring occasionally until sweet potatoes begin to slightly soften and chicken is no longer pink; this should take no longer than 5-7 minutes. Add in turmeric; stirring to coat the chicken and veggies. 3. | Next add in the following: chicken broth, chickpeas, peanut butter, coconut milk, salt and pepper. Stir to combine, then bring soup to a boil, reduce heat to low and simmer uncovered for 20-30 minutes or until sweet potatoes are tender. 4. | Taste and adjust seasonings as necessary. If you want more heat, add in a few dashes of hot sauce. 5. | Ladle into bowls and top with cilantro and green onions. Serves 4.
Tomato And Cannellini Bean Soup
You can swap other greens, like spinach, for the chard in this bean soup recipe. It tastes even better after being chilled for a day or two.
Tomato And Cannellini Bean Soup You can swap other greens, like spinach, for the chard in this bean soup recipe. It tastes even better after being chilled for a day or two.
Ingredients 6 SERVINGS
Beans
• 1 cup dried cannellini or other small white beans, soaked overnight • 1 onion, quartered through root end • 4 garlic cloves, crushed • 2 bay leaves • Kosher salt
Soup
• 4 tablespoons olive oil, divided, plus more for drizzling • 1 28-ounce can whole peeled tomatoes, drained • ½ teaspoon (or more) crushed red pepper flakes • Kosher salt • 1 onion, chopped • 1 fennel bulb, cored, chopped • 4 garlic cloves, very thinly sliced • 1 tablespoon Sherry vinegar • 4 cups low-sodium vegetable broth • 1 bunch Swiss chard, stems removed, leaves torn into pieces • Chopped unsalted, roasted almonds (for serving)
Method
1. | Combine beans, onion, garlic, and bay leaves in a large pot and add cold water to cover by 2″. Bring to a simmer over medium heat, add several pinches of salt, and reduce heat to low. Continue to cook at a bare simmer until beans are creamy but still hold their shape, 35–45 minutes. Let beans cool in cooking liquid; discard bay leaves. 2. | Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add tomatoes, ½ tsp. red pepper flakes, and a pinch of salt and cook tomatoes, undisturbed, until caramelized and borderline blackened on one side, about 5 minutes. Break up tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more. Transfer tomatoes to a plate. 3. | Heat another 2 Tbsp. oil in same pot over medium. Add onion, fennel, garlic, and a pinch or so of red pepper flakes, if desired; cook, stirring often, until vegetables are soft and starting to brown around edges, 8–10 minutes. Stir in vinegar and tomatoes, scraping up browned bits. Drain beans and add to pot along with broth (for a thicker soup, use half of the broth plus 2 cups bean-cooking liquid). Bring to a simmer; season with salt. Cook until flavors meld, 30–45 minutes. 4. | Just before serving, stir in chard and cook until wilted. Ladle soup into bowls, top with almonds, and drizzle with oil.
Hot & Sour Soup
This classic Chinese hot and sour soup recipe is quick and easy to make, full of delicious flavor, easy to make vegetarian (with tofu!) or with pork.
Ingredients
• 8 cups chicken or vegetable stock • 8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded • optional: 1 (8-ounce) can bamboo shoots, drained • 1/4 cup rice vinegar, or more to taste • 1/4 cup reduced-sodium soy sauce • 2 teaspoons ground ginger • 1 teaspoon chili garlic sauce • 1/4 cup cornstarch • 2 large eggs, whisked • 8 ounces firm tofu, cut into 1/2-inch cubes • 4 green onions (scallions), thinly sliced • 1 teaspoon toasted sesame oil • Kosher salt and black pepper (or white pepper)
Method
1. | Set aside ¼ cup of the chicken or vegetable stock for later use. 2. | Add the remaining 7 ¾ cups chicken or vegetable stock, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and stir to combine. Heat over medium-high heat until the soup reaches a simmer. 3. | While the soup is heating, whisk together the ¼ cup of stock (that you had set aside) and cornstarch in a small bowl until completely smooth. Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened. 4. | Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream (while still stirring the soup) to create egg ribbons. Stir in the tofu, half of the green onions, and sesame oil. Then season the soup with salt and black pepper (or white pepper) to taste. If you’d like a more “sour” soup, feel free to add in another tablespoon or two of rice wine vinegar as well. Or if you’d like a spicier soup, add in more chili garlic sauce. 5. | Serve immediately, garnished with the extra green onions.
Broccoli Cheddar Chicken Dumpling Soup
This soup mash-up of chicken and dumpling soup + broccoli cheddar soup and it’s a wonderful marriage of cozy flavors. Think about it this way, creamy chicken and dumpling soup, but with broccoli and tons of cheddar cheese.
Ingredients
• 2 tablespoons olive oil • 2 tablespoons butter • 3/4 pound boneless skinless chicken breasts or thighs • kosher salt + pepper • 1 yellow onion finely chopped • 4 carrots chopped • 4 fresh thyme sprigs • 6 cups low sodium chicken broth • 1/2 cup apple cider • 4 cups fresh or frozen broccoli florets • 1/2 cup whole milk • 1/4 teaspoon nutmeg • 2 cups all-purpose flour • 1 tablespoon baking powder • 1 1/2 cups butter milk • 1/4 cup grated parmesan cheese • 3 cups shredded sharp cheddar cheese
1. | Heat a large soup pot over medium-high heat. Add the olive oil and butter. Season the chicken with salt + pepper. When the oil shimmers, add the chicken and sear on both sides. Remove the chicken from the pot. 2. | To the pot, add the onions and season with salt + pepper. Cook, stirring often until the onions are fragrant and lightly caramelized, about 5 minutes. Add the carrots and thyme sprigs, cook 5 minutes more, then slowly pour in the chicken broth and cider. Add the chicken and broccoli to the pot. Bring the mixture to a low boil, cover and simmer for 15-20 minutes or until the chicken is cooked through and the broccoli tender. Remove the thyme sprigs and chicken from the pot and let cool slightly, then shred with two forks or your hands, discard the thyme. 3. | Transfer 3/4 of the soup to a blender and blend until the broccoli is finely chopped. Return the soup to the pot and stir in the milk and nutmeg. Bring the soup to a boil. 4. | To make the dumplings. In a medium bowl, whisk together the flour, baking powder and salt. Add the buttermilk and mix until just combined. Fold in the parmesan. 5. | Drop a tablespoon of the dough into the boiling soup. Continue until you’ve worked your way through all the dough. You should end up with 10-12 dumplings. Cover the pot so the dumplings can cook for about 5 minutes. 6. | Carefully move the dumplings aside and stir in the cheddar cheese and shredded chicken to the soup and heat through. Ladle the dumplings and soup into bowls and serve with an extra handful of shredded cheddar, if desired.
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