When you’re watching what you eat, the last thing you want to do is spend all of your down time in the kitchen preparing your meals. Certainly, e...
There are a number of benefits to eating soup on a regular basis. It can be prepared beforehand (which actually is better since the flavors can ...
This soup recipe is ideal vegetarian protein fix and a great pre competition meal. Soak chickpeas over night in lightly salted water, make sur...
Recipe soup; Broccoli and caper.
- 1 broccoli 300g
- 1 cucumber diced and peeled
- 1 gherkin diced
- 300ml veg stock
- 100ml milk
- 1 large potato peeled and diced small
- 1 roasted garlic clove peeled
- 2 tsp olive oil
- salt & pepper
- 10 g capers
- 1 onion diced
- Place veg stock and add all the vegetables (not cucumber), turn on full heat and cook for 15 minutes
Awesome soup recipe, so cheap, easy to make and great in using up the big heavy broccoli stalks. The Stalks make the soup thicken and give it a...
Ingredients 1/4 cup butter 1/4 flour 1kg diced stewing Beef 1 cup diced turnip 2 cups diced onions 1 cup diced carrot 1 cup diced...
Always wondering what you should do with the broccoli stalks? you can always make a great broccoli soup! Easy to make and very cheap ! Reci...
Recipe serves 4 people
- 80 grams Butter
- 1kg Onion- sliced
- 3 each garlic cloves
- 60 grams flour
- 3litre beef stock
- 300ml white wine
- 2 bay leaf
- 1 sprig thyme
- 30grams tomato puree
- Melt butter then add onions
- Sweat for 25 minutes until deep golden colour is achieved
- Add garlic, tomato paste & flour stir for 2 minutes
- Add stock slowly then add the wine at the end, make sure you stir...
This recipe is vegetarian soup ideal for serving 4
1 cup dried chickpeas
3 large onions
80ml Olive oil
2.5litres Vegetable stock
¼ pumpkin (skinned & diced)
1 teaspoon Cumin seeds (toasted & ground)
1 teaspoon Coriander seeds (toasted & ground)
½ teaspoon Ground Nutmeg
2 chillies deseeded & chopped
Seasoning (salt &pepper)
- Soak chickpeas over night
- Place pan on medium heat, Sweat...
Blend these together
lemon grass 1 stalk (or lime juice)
1/2 Tbsp ground coriander
1 tsp cumin
1 tsp shrimp paste
1 tsp sugar
2 green chillies
3 garlic cloves
4 kaffir Lime leaves (or zest)
30g fresh coriander stem included
Place into heated pan
20g fresh sweet basil
1 tsp soy sauce
2 tbsp fish sauce
1 can coconut milk
- heat soy, fish sauce and coconut milk
Gazpacho (Mediterranean Soup)
Origin Spain, which ever climate you are in gazpacho is great, it can be eaten hot or cold. Tomatoes are great source of vitamin, carrot and capsicums both have and fresh basil.
Great choice for a starter, kid’s meal and lunch! It’s easy to make can keep in fridge for up to three days or can be kept frozen. Vegan and Vegetarians can eat this soup and it is also...