* * * Delicious Soups * * *

Delicious Soups

Butternut Pumpkin & Coriander Soup

Ingredients

3 cups good quality chicken stock
1 cup water
1 kg butternut pumpkin, peeled and roughly chopped
1 large onion roughly chopped
2 carrots, roughly chopped
3 sticks celery, roughly chopped
2 cloves garlic
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1 cup coriander leaves

Method

In a large suacepan, bring chicken stock and wter to a boil.

Add vegetables and spices and bring back to a boil. Reduce heat and simmer for 20 minutes, or until vegetables are soft.

Allow to cool, then puree using a blender or hand-held processor. Season to taste. Reheat soup. Serve topped with Coriander.

This recipe is courtesy of the CSIRO Total Wellbeing Diet

Laksa

Ingredients

125g dry rice vermicelli noodles
4 Tbsp red curry paste
300g firm tofu, sliced (or prawns or chicken)
2 1/2 cups sliced mushrooms
3 cups boiling water
1 cup light coconut milk
2 x 10g vegetable stock cube, crumbled
3 baby bok choy, leaves separated, stems shredded
1 cup bean sprouts
Coriander leaves

Method

Place rice noodles in a bowl and cover with boiling water for 2 minutes.

In a medium saucepan sauté curry paste, tofu and mushrooms for 1 minute.

Add boiling water, coconut milk and crumbled stock cubes. Bring to boil, then reduce heat. Add bok choy and cook a further minute.

Drain rice noodles and divide between serving bowls. Ladle laksa over and sprinkle with bean sprouts and coriander. Serve with lime wedges.

This recipe is courtesy of Sanitarium - The Health Food Company

Minestrone Soup

Ingredients

1 tablespoon of olive oil
1 onion, chopped small
3 celery sticks, diced
2 carrots, diced
1 onion, diced
1 cup of peas
garlic, crushed
2 medium potatoes, cut into cubes
tin of Barlotti beans, drained
1 tablespoon of tomato purée
2 Cups of chicken stock
1/4 cup of small pasta shells
salt and pepper
chopped parsley
freshly grated Parmesan cheese

Method

Gently fry the onion in the oil, then add the carrots and celery and gently fry a few more minutes.

Stir in the onion and peas, pour in stock and tomato purée then add the beans and potatoes and leave to simmer for 15-20 minutes.

Finally add the pasta shells and leave to simmer another 7-10 minutes, until pasta is cooked. Mix in some chopped parsley and season with salt and pepper to taste.

Sprinkle with grated parmesan and serve with crusty bread.

Roasted Tomato Soup

Ingredients

10 Roma tomatoes, halved
1 tablespoon fresh basil, torn
1 tablespoon chopped fresh oregano
2 teaspoons olive oil
2 onions, diced
2 cloves garlic, crushed
1/4 cup pine nuts, toasted
1/4 cup tomato paste
2 cups chicken flavoured stock
1/4 cup Parmesan cheese
1/4 cup pine nuts, toasted, extra
4 wholegrain rolls

Method

Place halved tomatoes on a lightly greased oven tray, sprinkle with basil, oregano and half the olive oil. Bake in a hot oven, 200°C, for 25 minutes or until tomatoes are soft.

In a large saucepan, heat remaining olive oil. Saute onions and garlic until soft. Add pine nuts and cook for a further minute.

Add roasted tomatoes, tomato paste and stock and simmer for 10 minutes.

Puree tomato mixture and Parmesan cheese until smooth. Return soup to saucepan and simmer for a further 5 minutes.To serve, sprinkle with extra pine nuts and enjoy with crusty wholegrain rolls.

Serves 4.

This courtesy of Sanitarium - The Health Food Company

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