Winter Soup Recipes

RECIPE – Lentil Soup


Serves 4.

Preparation & cooking 30 minutes.

• 1 tbsp olive oil

• 1 brown onion, finely chopped

• 1 carrot, peeled, finely chopped

• 1 celery stick, trimmed, finely chopped

• 2 x 400g cans brown lentils, rinsed, drained

• 400g can diced tomatoes

• 500ml (2 cups) vegetable stock

• 2 dried bay leaves

• 2 tsp dried oregano leaves

• ¼ cup chopped fresh continental parsley

• 25g (1/3 cup) finely grated parmesan

Heat oil in a large saucepan over a medium heat. Cook onion, carrot & celery, stirring occasionally, for 5 minutes until soft. Stir in lentils, tomato, stock, bay leaves & oregano. Reduce heat to low. Simmer for 10 minutes or until mixture reduces slightly. Set aside for 5 minutes to cool. Discard bay leaves.
Process half the soup in a food processor until smooth. Return to pan. Cook, stirring, over a medium heat until heated through. Stir in parsley. Divide among bowls. Top with parmesan.

RECIPE – Lemon Coriander Chicken Soup


• 1 tbsp oil

• 1 medium brown onion, chopped

• 2 large chicken breast, diced

• 1 tbsp ginger, fine grated

• 1 tsp ground coriander

• ½ tsp ground turmeric

• 1 tsp ground cumin

• 4 cups chicken stock

• 300g can chick peas

• 310 g can corn kernels

• 1 lemon juiced

• 1 tbsp fresh coriander, chopped

Heat oil in a large saucepan, add onion, chicken & spices. Cook, stirring until chicken lightly browned. Add stock, corn, chick peas & simmer covered for about 10 mins. Add lemon juice & coriander. Serve.

 
RECIPE – Broccoli Soup


Serves 4
• 1 litre vegetable stock

• 1 leek, diced

• 1 cup cauliflower, chopped

• 4 cups broccoli, chopped

• Pinch sea salt

Please stock, leek, cauliflower into a medium saucepan and bring to the boil. Reduce heat and simmer until vegetables are cooked, then add the broccoli and salt. Keep simmering until broccoli is softened but still bright green. Puree until smooth.