Soups
Mum’s Marvellous Minestrone
Mum shares her recipe for minestrone soup - it may have a lot of ingredients - it’s a meal in itself!
Serves 4
Ingredients
3 slices of bacon
120g chopped onion
3 cloves garlic, minced
120g ground beef
100g minced celery
100g cubed carrots
360g tomato puree
2 cans stewed tomatoes
1litre vegetable stock
900 ml water
50ml red wine
2g dried oregano
1g dried basil
90 g zucchini
50g spinach, rinsed and sliced
190g uncooked pasta
1 can beans, drained
15g chopped parsley
salt and pepper to taste
Directions
In a large stockpot, cook the bacon and drain off the fat.
Add onion, garlic, and beef.
When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, vegetable stock, water, wine, oregano, basil, salt and pepper.
Cook for 15 minutes.
Stir in zucchini, spinach, pasta, beans and parsley.
Cook for 15 minutes more and serve with fresh Parmesan cheese.
Anne’s Windy Soup
Dedicated to Joan in Sydney, Anne’s Windy Soup will blow away those winter cobwebs!
Ingredients
1 small cauliflower
3 heads of broccoli
1 leek
2 sticks of celery, chopped
2 large zucchini
1 large parsnip
1 litre of chicken stock
water
1 cup cream
1 table spoon basil pesto (or more, to taste)
Directions
Clean and slice leek, and saute in a tablespoon of olive oil, with
some crushed garlic and the basil pesto.
Chop other vegetables and add to leek, with 1 litre of chicken stock and sufficient water to cover. Simmer until vegetables are softened.
Blend the soup with a cup of cream.
Add salt and pepper to taste.
Serve with warm crusty bread and a glass of something special.
SJ’s Skinny Soup
Depending on what you add in, this soup has anywhere from 40-80 calories per serve, which makes it a great snack. You can always add some meat or a few more vegetables to the recipe to increase the calorie count! It has heaps of vitamins and if you make a lot, freezes very well!
Ingredients
3 cups beef broth
400g can diced tomatoes, with juice
1 tablespoon tomato paste
1/2 cup chopped onion
2/3 cup sliced carrots
1 cup chopped cabbage
1 tablespoon crushed garlic
2/3 cup green beans
3/4 cup chopped zucchini
1/2 tablespoon basil
1/2 tablespoon oregano
salt and pepper to taste
Method
Lightly spray a non-stick pot with cooking oil and set to a high heat. Add the onions, garlic and carrots and saute till soft. Now add the rest of the ingredients in the list and simmer for one hour.
Serve hot or let cool and freeze in small amounts. This recipe should provide six servings!
Debbie’s Vietnamese Pho Ga
Simply put, Pho Ga is chicken noodle soup but the Vietnamese version that can be eaten for breakfast, lunch and dinner actually does have medicinal qualities*!
*Star anise is used in the production of the swine flu vaccine.
Ingredients
For the broth
1 whole chicken
1 unpeeled onion, cut in half
1 unpeeled chunk of ginger
2 tablespoons whole coriander seeds
4 whole cloves
2 whole star anise
2 tablespoons sugar
2 tablespoons fish sauce
small bunch of spring onion stems, tied with cooking twine
To be added to broth
1 pack flat rice noodles
2 cups bean sprouts
1/2 cup chopped spring onions
1/2 shaved red onion
1/2 lime, cut into four wedges
sliced chili
Method
Place ginger and onion on a small baking sheet and bake for 15 minutes, turning occasionally. Once cool, rub ginger to remove skin and cut into thick slices.
Meanwhile, fill a large stockpot with water and bring to the boil. Carve the chicken meat off the bones and put to one side. Cut the chicken breast from bones and put to one side. Cut the remaining chicken in to pieces, this help release the flavour, place in the boiled water and boil on high for five minutes. Remove the chicken and rinse. Drain the stock to remove froth, scum and solids; you should be left with a clear stock.
Clean your pot thoroughly and refill with four litres of clean, cold water. Add chicken, chicken breast meat, onion, ginger and all remaining broth ingredients and cover. Bring to the boil, then immediately turn heat to low. Prop lid up so that steam can escape.
After 15 minutes, remove the chicken breasts and allow to cool. Shred with your fingers and set aside. With a large spoon, skim the surface of the broth to remove any impurities. Skimming every 20 minutes ensures a clear broth. Simmer for a total of 11/2 hours.
Strain the broth and discard solids. Prepare noodles as per directions on package. Laddle broth, add shredded chicken breast and soft noodles in each bowl.
Garnish with remaining ingredients and enjoy with friends.
Lucas’ Low-fat Pea Soup
If your peas are less than perfect or they’re simply over-running your garden, this low-fat pea soup recipe is just the trick – you don’t even need to shell the peas!
Serves four
Ingredients
8 cups water
450g peas with shells
½ cup finely chopped dill
Salt and freshly-ground pepper to taste
½ cup low-fat plain yogurt
Method
In a large pot, bring water to the boil and add peas. Return to boil then reduce to simmer for 45 minutes, stirring occasionally.
Remove one third of the pea pods and place in a food processor with half a cup of cooking liquid and process until smooth. Pour into a large bowl. Repeat with the remaining pea pods in two batches, with 1/2 cup cooking liquid each time.
Pour the pureed peas and the remaining cooking liquid through a fine-meshed sieve, pressing on the solids to extract as much liquid as possible.
Return the soup to the pot and bring to the boil. Simmer until reduced by about a third, approximately 30 to 35 minutes. Stir in chopped dill and add salt and pepper.
Serve in bowls with a swirl of yogurt and a sprig of dill as garnish.
If you liked this recipe you may also like our Tasty Tabouli Salad with Steamed Halibut!
Carols Thai chicken Soup
Carol has been cooking up a storm and has prepared her terrific Thai Chicken Soup, which tastes great with a bit of spice, but can be served without for those with a sensitive taste.
Ingredients
· 1 tbs vegetable oil
· 1 litre of chicken stock
· 500g of chicken breast fillets
· 2 garlic cloves, sliced thinly
· 1 chilli deseeded and finely chopped (adjust for your own taste)
· 1 stem lemon grass, pale section only, bruised
· 400g thin rice noodles
· 75ml lime juice
· 1 1/2 tbs fish sauce
· 150 baby spinach leaves
· ½ cup of coriander leaves
Method
In a large saucepan, heat the oil on medium-high heat and add the garlic, chilli and lemon grass and cook for 2 minutes stirring constantly until fragrant. Now add the chicken stock and cover to bring to the boil. Reduce the heat to low and add the chicken. Cover the saucepan and simmer for 15 minutes (or until cooked through) and remove chicken onto a plate. Once the chicken has cooled slightly, shred the chicken.
Bring a separate large saucepan of water to a boil on high heat. Now add the noodles to the stock and bring to the boil for 2 minutes or until noodles are tender. Add the fish sauce, lime juice and chicken and cook for a further 1 minute. Add your spinach to the boiling saucepan of water and remove from heat. Run under cold water and drain well.
Serve the soup in bowls and top with coriander and spinach.
Drew’s Deliciously Healthy Mushroom & Barley Soup
As a rich source of beta-glucan soluble fibre, barley can help improve heart health, glucose levels and immune system function, a great addition to this delightful winter warmer.
Ingredients
· 400g fresh mushrooms, cleaned and sliced
· 1 large carrot, sliced thin
· 1 large onion, sliced
· 1 stalk celery, sliced
· 1/2 cup pearl barley
· 4 cups chicken broth
· 1 & ½ cups beef broth
· 1 bay leaf
· 1/2 teaspoon Italian seasoning
· Salt and pepper to taste
· Few drops of Tabasco sauce or other type of chilli sauce (Optional)
Method
In a medium pot, saute the mushrooms, carrot, celery and onion, in a small amount of chicken broth. Cook on medium heat for about eight to ten minutes until most of the moisture has cooked out of the mushrooms. Add the beef and chicken broth and give a good stir. Bring back to a boil. Now stir in the spices, bay leaf and barley and bring to a boil. Now reduce heat and simmer for 45 minutes or until barley is cooked and tender.
Lizzy’s Spicy Winter Warmer
If you’re fed up with eating salads but are still looking for something light, tasty and good for you, Lizzy’s summer soup will have your taste buds tingling!
This recipe for creamy tomato and capsicum soup makes a large pot, perfect for freezing and using when you need it. Make’s it much more economical too!
You’ll need:
3 large red onions
2 cloves of garlic, chopped
3lb tomatoes,
4-5 capsicums – any colour
3 sticks of celery
2 large carrots
2 tablespoons of tomato puree
1.5 litres vegetable stock
Salt and pepper to taste
2 mild chili’s (seeded and chopped)
Cream to serve
Peel and chop the onions and fry in a large pot with the garlic.
Cut the tops off the tomatoes and quarter, chop the capsicums, celery sticks and carrots and chili’s.
Once onions are transparent, add the vegetable stock and bring to the boil. Once boiled add the tomatoes, celery, carrots, chili’s and tomato puree and simmer until the skins pop off the tomatoes and the carrots and celery are soft. Add salt and pepper to taste.
At this point you can remove the tomato skins if you prefer but as the whole mixture is to be blended then there’s little point. Once blended, the soup can then be divided into equal portions and frozen.
Add cream when serving.
Helen’s Hearty Pasta Soup
It’s starting to feel a bit like winter this week, so why not try Helen’s Hearty Pasta Soup, its low in fat and high in taste!
Ingredients
1½ onions
2 carrots
1 tablespoon olive oil
400g can of chopped tomatoes
1 litre vegetable stock
Several basil leaves
300g fresh filled tortellini filled (your choice of filling)
Grated parmesan to serve
Method
Heat the oil in a pan, chop onions and carrots and add to pan. Lightly fry for five minutes until they start to soften, then add the stock and tomatoes and leave to simmer for ten minutes.
Now stir in the pasta and bring to the boil. Boil for three minutes or until pasta is cooked. Stir in the basil leaves and leave to cook for 30 seconds before removing from heat and serving in bowls topped with parmesan cheese.
Best served with a sliced of toasted crusty bread and butter!
SJ’s Brussel sprout and pasta soup
Summer is over, and SJ has been cooking up a storm with a sensational soup that will warm you up in the cooler months to come, while not tugging on your hip pocket!
This recipe is dairy and meat free but for those wanting a bit of meat, you can add 100grams of diced bacon in with the onions and garlic at the start.
Serves 8
Ingredients
· 1.2kg brussels sprouts
· 500g tubed pasta
· 1/2 cup chopped flat-leaf parsley
· 5 tbsp extra virgin olive oil
· 1 large onion, peeled and diced
· 3 large cloves garlic, peeled and chopped
· 500g carrots, peeled and diced
· 4 litres water
· 300ml tomato puree
· Salt and pepper to taste
· 1 bay leaf
Method
Trim the tough stem ends and the first layer of outer leaves from sprouts.
Depending on their size, cut each lengthwise into two or four.
Heat olive oil in a large, heavy-bottomed pot and lightly fry onion and until the onions are soft.
Add sprouts and carrots, and fry lightly while stirring for an a minute.
Add water and tomato puree.
Add a couple of good pinches of salt
and the bay leaf.
Turn up heat and bring to boil, then simmer for 5 minutes.
Add pasta and stir well. When pasta is cooked, add parsley, and season with salt and pepper. Stir well and rest for 15 minutes before serving
Ajoy’s Yakhni Shorba Soup
Ingredients
1.Lamb shanks - 4 shanks
2.Cinnamon - 1 2 inch piece
3.Green cardamom - 2-3
4.Black cardamom - 2-3
5.Cloves - 3
6.Black peppercorn - 10-15
7.Fresh ginger, crushed - 1 tbsp
8.Coriander seeds, crushed - 1/2 tsp
9.Fresh coriander leaves, chopped - Half a bunch
10.Cold water - 4 litres
Plain yoghurt, whisked - 30 ml
Saffron threads, soaked in one cup hot milk - 10 strands
Salt, to taste
Juice of half a lemon
Method
Cook the ingredients from 1 to 10 in a covered thick-bottomed vessel, until the lamb shanks are fully cooked.
Strain the stock with a fine sieve.
Return the stock to the fire on a low heat and gradually add the whisked yoghurt and the saffron-infused milk, stirring all the time.
Season with salt and lemon juice and serve hot.
Particularly tasty with Naan Bread.
This recipe is compliments of Ajoy from Nilgiris Restaurant, Crows Nest, Sydney.
AboutSeniors website subscribers can enjoy a discount or visit this site by clicking here
Karen’s Chicken Corn Chowder
Serves 6-8
Ingredients
1 chicken carcass
1 bay leaf
30g butter
4 potatos, peeled and diced
1 onion, diced
3 shallots, diced
30g butter
2 cubes chicken bouillon, crumbled
5g dried parsley
4 potatoes, peeled and diced
250g frozen corn kernels
50ml cream (heavy)
Salt and pepper to flavour
Directions
1. Place chicken carcass and any left over bones or meat in a large pot and cover with cold water. Add bay leaf, and bring to a boil. Reduce heat, and simmer 60 to 90 minutes.
2. Remove from heat and strain. Remove chicken meat from carcass, and chop into small pieces.
3. In a large saucepan over medium heat, melt the butter. Cook onion and shallots in butter until translucent.
4. Pour in strained broth and chicken meat and stir in bouillon, parsley, salt, pepper, potatoes and corn.
5. Simmer for 45 minutes, until potatoes are cooked and corn is tender. Remove from heat and stir in cream.
Ros shares with us her family recipe for a tasty, filling tomato and capsicum soup.
Ingredients
4 tablespoons unsalted butter
2 medium potatoes
1 small onion
2 red capsicums (doesn’t really matter if they’re looking a bit tired, in fact this soup is a great retirement home for them)
1 small red chilli (heat of your choice)
12 ripe tomatoes (or a couple of large tins)
1.5 cups chicken stock
pepper & salt
fresh herbs to garnish (optional)
Directions
Peel and dice the potatoes, chop the onion, seed and coarsely chop the capsicums, seed and chop the red chilli, coarsely chop (or de-tin) the tomatoes.
Melt the butter over a moderate heat and cook the potatoes for 5 minutes. Add the onion, capsicum and chilli and cook for another 2 minutes. Add the tomatoes and stock and simmer uncovered for 20 minutes or until the vegetables are tender.
Blend the mixture until it is smooth, return to the pan, season to taste and reheat to serve. Add more stock if soup is too thick for your liking.
Enjoy with thick crusty bread and a robust red wine.
Split Pea & Cumin Soup
Another of our subscriber’s favourites, Martyna’s Split Pea & Cumin Soup is both tasty and affordable.
Ingredients
1 tablespoon oil,
1 medium onion finely chopped,
1 ½ cup split pea washed,
4 cups water,
salt to taste,
1 large potato diced,
1 large carrot diced,
1 cup celery diced,
1 teaspoon cumin,
vegetable stock to taste.
Directions
Heat oil in pan, sauté onions until soft. Add split peas water & salt. Cover cook until peas are soft. Add remaining ingredients, bring to boil, simmer until vegetables are tender.
Serve with fresh, crusty bread rolls.
Spicy soup to share
Guaranteed to give you a warm glow during the cold winter months, Dianne and Bruce share with other AboutSeniors subscribers their recipe for spicy Curried Cauliflower Soup.
Ingredients
60 grams butter or margarine
½ large cauliflower, cut into small pieces
1 green capsicum, chopped
2 medium onions chopped
1½teaspoons turmeric
Curry powder to taste
2½ cups chicken stock (625 mls)
1½ tablespoons flour
1 cup (250 mls) milk
1 cup yoghurt or light evaporated milk
chopped parsley
Directions
Heat butter or margarine in a saucepan.
Sauté the cauliflower, green pepper and onions for 5 minutes.
Add turmeric and curry powder and mix well, then add chicken stock.
Bring to boil and reduce heat, cover and simmer for 20 minutes.
In a small bowl, add flour to a little of the milk. Stir well, then add remaining milk.
Add milk and flour mixture to the soup. Simmer for 10 minutes, stirring constantly.
Stir in milk or yoghurt.
Reheat, but do not boil.
Garnish with parsley and serve.
Kay’s family favourite
Baked Potato and Bacon Soup
8-9 servings
40 minutes
Ingredients
2/3 cup butter or margarine
2/3 cup plain flour
4 cups milk
1 ½ cups full cream (mixed with extra milk)
1 ½ cups extra milk
1 teaspoon chilli paste
4 large baking potatoes, baked, cooled, cubed (include crunchy bits)
4 onions chopped
12 rashers bacon, cooked & crumbled OR
400g chopped bacon bits cooked
1 ½ cups shredded cheddar cheese
1 cup sour cream
Salt and pepper to taste
Directions
1. In a large soup pot or boiler, melt the butter.
2. Stir in the flour until smooth. Gradually add milk and cream
mixture, stirring constantly until thickened.
3. Add potatoes (including the crunchy bits), onions and chilli;
bring to the boil, stirring constantly.
4. Reduce heat; simmer for 10 minutes.
5. Add remaining ingredients; stir until cheese is melted.
6. Serve immediately.
Super soups
Each week throughout June and July, we’ll be publishing a different soup recipe to warm you up in the winter months. This week, it’s a Fallick family favourite, David and Kaye’s curried parsnip soup.
David & Kaye’s Curried Parsnip Soup
Ingredients
1 kg of peeled & roughly chopped parsnips
I small carrot, also peeled & chopped
1 clove of garlic
3 small onions
2 teaspoons curry powder
3 cups chicken stock
2 oz butter
½ cup thickened cream
Salt & pepper
Chives to garnish
Method
Soften onions in butter, then add peeled & chopped parsnips and carrot and cook over low heat for five minutes, stirring gently.
Next add curry powder, stirring through, then chicken stock and simmer until vegetables are soft (about 15-20 minutes).
Puree in blender until smooth, return to saucepan and add more stock if too thick. Stir in ½ cup thickened cream, and season with salt and pepper.
Serve with chopped chives, fresh bread and a cheeky glass of New Zealand Sauvignon Blanc (we like the Marlborough Catalina Sounds) if you desire…
Enjoy
Cheap and cheerful chicken soup
Chicken Soup or ‘Jewish Penicillin’ is perhaps the ultimate comfort food. It’s also one of the simplest ways to feel full and nourished.
Ingredients
3 chicken carcasses and 500g giblets including chicken feet
1 large onion, quartered
2 carrots, chopped
1 leek, chopped
2 celery stalks, chopped
Parsley – stalks for soup, flowers for garnish
4 peppercorns or to taste
2 bay leaves
150g vermicelli rice noodles
Method
Put all ingredients except the vermicelli in a large saucepan and cover with water. Bring to the boil, then skim to remove any scum from the surface. Simmer for two and a half hours and remove scum once or twice during that time.
When cooked, strain the broth and remove the fat floating on top with kitchen paper. Add vermicelli and simmer. The noodles should only take a minute or so to soften. Throw on some parsley, grab a good book or magazine and savour the simple life.
Betty’s Borscht
In Russia and Eastern Europe vodka is a staple but beetroot is an aphrodisiac! Try this recipe for borscht and wait for the result.
Ingredients
Butter for frying
1 large onion, peeled and sliced
1 large carrot, peeled and shredded
2 large cooked beetroots sliced
1/2 small red cabbage, shredded
1 1/4 l. beef stock, skimmed of fat
1 X 15 ml. spoon tomato puree
1 X 15 ml. spoon malt vinegar
1 X 15 ml. spoon sugar
Salt and freshly ground black pepper
2 X 150ml. cartons sour cream to finish
Directions
Melt a knob of butter in a large saucepan. Add the vegetables, cover and cook gently for 5 minutes. Stir in the remaining ingredients and bring to the boil. Lower the heat, cover and simmer gently for 20 to 30 minutes or until the vegetables are tender and the soup has a soft consistency. Serve with a dollop of sour cream and chopped chives.
Brodo – Chicken and Beef Broth
Adam Pizzini is chef at Rinaldos the stunning new restaurant at Dal Zotto Estate Vineyard owned by his uncle and cousins in the stunning King Valley. Adam has kindly shared with us his flavoursome brodo.
Best enjoyed with a Pinot Grigio or Sangiovese from these Italian heritage winemakers.
Ingredients
1kg chicken carcasses, free of the majority of fat and skin
500g beef bones with as much meat on as possible. This meat is great sprinkled with salt and pepper and eaten hot out of the stock.
2 sticks of celery
1 medium carrot
1 medium brown onion
2 bay leaves, fresh if possible
1/2 teaspoon of salt
6 pepper corns
Method
The quality of the brodo is in the attention it is given so if you follow these steps you should finish with a clear stock that is full of flavour and pleasant to the eye.
Place all ingredients in a large size pot, approximately 10 litres. Cover with cold water. Cold water is important. If the water is even slightly warm it will give the brodo an undesirable cloudy appearance.
Bring to the boil on high then turn down temperature to low. During this stage the brodo will form scum and fat from the bones will float to the top. It is very important to skim this from the top of the brodo as it will boil back into the brodo if not removed and will also make a cloudy stock.
Simmer
brodo for 3 hours. Strain through a fine sieve back into a pot and adjust seasoning with salt.
Brodo can be served with angle hair pasta, which is cooked in the
brodo , finished with a good parmesan cheese and fresh chopped chives or just by itself.
Brodo can be frozen and used at a later stage.
