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With winter approaching the kind folk at bayswiss.com.au have cooked up some tantalising soup recipes to share. BaySwiss stock a large selection of delicious varieties in store, including the popular Pumpkin Soup; Spinach Soup, & Roasted Tomato Soup. Busy office workers grab a quick cup of nourishing, tasty soup in take out cups so they are able to sip it whilst at their desk. Make up a batch of soup at home and you can serve it up to your friends as an alternative to a cuppa.

Pumpkin Soup

  • 2 tablespoon olive oil
  • 30 gram butter 1 onion, finely chopped

  • A pinch of saffron threads
  • 900g Butternut Pumpkin
  • 1 L chicken stock
  • 1 bay leaf Australian sea salt and cracked pepper

Method
Heat the oil and butter in a large heavy-based saucepan, add the onion and saffron and cook over medium heat until the onion cooks clear. Add the pumpkin and cook over low heat until the pumpkin begins to soften. Stir in the stock and the bay leaf, bring to the boil, reduce and simmer for 30 minutes covered, or until the pumpkin is very tender. Puree the soup with a blender until smooth. Season to taste. Serves 6

as a snack.Roasted Tomato Soup
  • 2 tablespoon olive oil
  • 30g butter
  • 2 cloves of garlic, finely chopped
  • 1 onion, finely chopped
  • 3 425g can Italian Tomatoes
  • 600 ml chicken stock
  • 1 bunch basil Australian sea salt & cracked pepper

Method
Heat the oil and butter in a large heavy-based saucepan, add the garlic and onion and cook over medium heat until the onion is cooked, approx. 3 minutes. Transfer from saucepan to baking pan. Chop the tomatoes and add to the onion/garlic mix. Add the chicken stock and cover. Roughly chop the basil add to soup. Place in

preheated oven (180 degrees C) for 20 minutes. Puree the soup with a blender until smooth. Season to taste. Serves 6 as a snack.Spinach Soup
  • 2 tablespoon olive oil
  • 30g butter
  • 2 cloves of garlic, finely chopped
  • 1 onion, finely chopped
  • 4 cups, washed and coarsely chopped fresh spinach
  • 1/2 cup, chopped parsley
  • 2 cups frozen peas
  • 1L water

Recipes from Bay Swiss Catering

of nutmeg
  • Australian sea salt and freshly cracked pepper

Method
Heat the oil and butter in a large heavy-based saucepan, add the garlic and onion and cook over medium heat until the onion is cooked, approx. 3 minutes. Add the spinach, parsley, peas and water, and bring to a boil. Reduce the heat, simmer covered for approx 30 minutes. Add the nutmeg and season. Puree the blender until smooth. Serves 6 as a snack.

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