Soup-recipes

Spicy Pumpkin Soup Recipe

Warm your soul and delight your taste buds with this spicy pumpkin soup recipe! It’s super easy to whip-up if you’re pressed for time and can be frozen in batches to enjoy throughout the week. Cooking for more than one? It’s the ideal family meal that the littlies will love when accompanied with warm, crusty bread.

RELATED: Corn And Zucchini Fritters With Poached Eggs Recipe 

Serves 4

Ingredients

1 red onion, chopped

3 garlic cloves, crushed

2 (300g) golden delight potatoes, peeled, chopped

1kg butternut pumpkin, peeled, chopped

1/4 tsp dried chilli flakes

2 tsp ground coriander

1 litre salt-reduced chicken stock

1/2 cup pure cream

Pure cream, chopped fresh chives and toast, to serve

Method

  1. Heat oil in a saucepan over medium-high heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion has softened.
  2. Add potato and pumpkin. Cook, stirring occasionally, for 5 minutes or until potato starts to brown. Add chilli and coriander and cook for 1 minute or until fragrant.
  3. Add stock. Cover, then bring to the boil. Reduce heat to medium-low and then simmer for 10 to 12 minutes or until potato and pumpkin are tender. Set aside for 2 minutes to cool slightly.
  4. Blend in batches until smooth. Return to pan over low heat and stir in cream. Cook for 1 minute or until heated through. Season with pepper.
  5. Divide between bowls, top with cream and chives and serve with crusty bread if desired.

Recipe via Taste

June 9, 2015

Spring Vegetable Soup Recipe

Soups aren’t only reserved for winter – you can now create this light vegetable soup which is perfect alternative to a carb-loaded meal.

Garnish with lemon for a super-sweet flavour, and enjoy with a side of toasted bread for extra texture.

RELATED: Easy Pumpkin Soup Recipe

Serves 4

Ingredients

2 tablespoons olive oil

1 onion

2 cloves garlic

2 potatoes

100g asparagus

100g cabbage

100g fresh peas

2 cups vegetable stock

2 tablespoons creme fraiche

Method

  1. Heat the oil, then fry the onion until glossy. Add the garlic and vegetables, then cook until golden brown.
  2. Pour the vegetable stock and bring the entire mixture to a boil. Simmer, and pour in the creme fraiche. Season with salt and pepper, and serve with a side of warm toast.

Image via Taste

May 27, 2015

Healthy Provencal Vegetable Soup

For a healthy lunch recipe, why not try a traditional French vegetable soup?

It’s the perfect meal if you’re feeling under the weather, and is ideal for even children on a cold, rainy day. Feel free to add some of your favourite pasta for a filling dish during the winter weather.

RELATED: Zurek or Polish Ryemeal Soup Recipe

Serves 4-6

Ingredients

200g broad beans

2 garlic cloves

1 tablespoon olive oil

1/2 onion (finely chopped)

1 celery stick (sliced)

2 carrots (diced)

1 potato

2 leeks

5 cups water

1 zucchini (sliced)

1 cup peas

1 cup green beans

2 tomatoes (peeled and sliced)

Spinach leaves

Basil leaves

Mixed herbs

Method

  1. Heat a pan of hot water over the stove, and add the broad beans. Boil for 10 minutes, then drain and add the garlic cloves and mixed herbs.
  2. Add the green beans, then cook until completely boiled. Set aside to cool down.
  3. In another pot, heat the olive oil and combine the onions and leeks. Cook for 5 minutes before adding the celery, carrots, garlic and other vegetables into the pot.
  4. Once the mixture has settled into a consistent boil, add the beans from step 1, potatoes, and 5 cups of water. Boil, and skim off any foam from the surface.
  5. Finally add the zucchini, peas, and tomatoes. Let the mixture simmer with the lid on for 25 minutes, or until the vegetables are tender. Serve with fresh basil.

Image via Hungry Poodle

May 18, 2015

Creamy Spinach Lentil Recipe

A go-to soup for when the family is feeling under the weather is a must-have, and if you’re sick of the standard chicken style, then you must try this one.

Made from healthy spinach and lentil seeds, the soup can be customised to included some crunchy vegetables and healthy sweet potato.

RELATED: Zurek or Polish Ryemeal Soup Recipe

Serves 2

Ingredients

2 cups lentils

2 garlic cloves (crushed)

1 red onion (diced)

2 spinach leaves

1 tomato (chopped)

2 celery sticks (diced)

2 carrots (diced)

2 tablespoons olive oil

1 potato (chopped)

2 cups baby spinach

Parsley and thyme

Salt and pepper

2 cups vegetable stock

Method

  1. Heat a pan with the olive oil, then saute the onions, celery and diced carrots for 10 minutes – mix well.
  2. Add a splash of white wine into the pan for extra body and flavour. Then add the potatoes, lentils and vegetable stock and keep mixing.
  3. For some extra flavour, now add the parsley and thyme. Allow the entire mixture to simmer for about 30 minutes before removing the herbs.
  4. Add some more mashed potato into the mixture to make it thick and creamy, or just wait for it to reduce. Splash some red wine vinegar, then mix well before serving.

Image via Pinch of Yum

March 31, 2015

The Ultimate Chicken Soup Recipe

If you are feeling under the weather, or simply just want a pick-me-up from the cold weather, then chicken soup is the best meal.

Our recipe taste just 15 minutes to prepare, and will become your go-to for the cold and flu season. Add a few of your favourite vegetables and soft noodles for some extra body if you’re feeling hungry.

RELATED: Creamy Mushroom Soup with Poached Egg

Ingredients

6 chicken thighs

2 carrots (peeled and chopped)

1 onion (peeled)

1 stick of celery

1 parsnip

1 small turnip

Half a small Swede

1 chicken stock cube

Salt and pepper

Small tomato

Stellette pasta

Method

  1. Fill a large pot with cold water then cook the chicken thighs over medium heat.
  2. Bring the water to a boil, making sure to skim all the excess at the top with a small spoon.
  3. Add all the vegetables, chicken stock cube, tomato, salt and pepper, and cover with the lid until it begins to boil again.
  4. Slightly turn down the heat then let it simmer for about an hour.
  5. Boil the pasta in a different pot, then add it into the chicken soup. Season again with salt and pepper.

Image and Recipe via Lily Pebbles, Modern Magazine

January 14, 2015

Roasted Beet Borscht Recipe

Recreate this traditional Eastern European soup-dish with a healthier twist! Instead of using the traditional sour cream, substitute with a fat-free alternative, for a guilt-free meal without compromising the taste! Add some horseradish for an extra boost of flavour.

The entire meal only takes about an hour to prepare, so it’s perfect if you’re just starting out, or even a veteran cook!

RELATED: Check out our Easy Pierogi recipe here

Ingredients

2 tbsp extra virgin olive oil

1 medium onion (chopped)

2 cups reduced-sodium beef broth (or vegetable broth)

1 medium russet potato (peeled and diced)

1/2 tsp salt

1/4 tsp freshly ground pepper

1.5 cups steamed cubed beets

2 tsp red-wine vinegar

1/4 cup reduced fat sour cream

1 tbsp horseradish

1 tbsp fresh chopped parsley

Method

  1. Heat the extra virgin olive oil in a large saucepan over medium heat. Then add the onion, and stir until it begins to brown.
  2. Add the broth, potato, salt and pepper and bring to a slow boil. Once it’s boiled, reduce to a simmer and cover the saucepan until the potato is soft and tender – this should take about 8 minutes.
  3. Add the beets and vinegar, and again bring to a boil. Cover the saucepan until the broth is deep-red in colour, and the potato is very soft.
  4. Combine the sour cream and horseradish into a small bowl, and serve the soup with spoonful of the mixture. Sprinkle parsley over the top before serving.

Images and Recipe via Eating Well

September 30, 2014

Homemade Tomato Basil Soup Recipe

Want to try a nutritious meal which is perfect for the colder weather? This homemade tomato soup is made from scratch at home, so you have complete control over what is going into your meal. Add a touch of basil for a fresh taste, and enjoy for dinner or simply on-the-go!

Ingredients

4 tomatoes (peeled, seeded and diced)

4 cups tomato juice

14 leaves fresh basil

1 cup heavy whipping cream

1/2 cup butter

Salt and pepper to taste

Method

  1. Add the tomatoes and tomato juice in a large pot over medium heat. Allow the mixture to simmer for 30 minutes, before adding the basil leaves.
  2. Stir in the heavy cream and 1/2 cup of butter, then season with salt and pepper to your liking. Keep stirring until the butter has completely melted. Serve with a side of toasted bread.

Image and Recipe via All Recipes, Jenny Steffens

August 13, 2014

Iron Booster Soup Recipe

Naturopath Michèle Wolff shares a smile yet delicious dinner idea for iron booster soup – packed with iron-rich ingredients.

Ingredients (feel free to choose as much or as little of the ingredients below based on your taste preferences)
Celery
Mushrooms
Parsley stalks
Garnish with fresh parsley leaves
Roasted beetroot (roasted in the oven until soft)

Method
1. Sauté ingredients gently until soft.

2. Blend all ingredients and serve.

Optional: Garnish with fresh coriander or alfalfa sprouts and sprinkle with nigella seeds or sesame seeds. Add turmeric for an anti-inflammatory effect. Add a teaspoon of whole flaxseeds for a soothing effect.

Michèle Wolff is a leading health practitioner and a qualified naturopath, nutritionist, herbalist and nurse, owner of Ultimate Detox Solutions. Her new book ‘Digestive Solutions – 101 Proven Methods to Solve Your Tummy Problems Naturally’ is available from bookstores and good online booksellers, RRP $39.95.

February 19, 2014

Authentic Malaysian Curry Laksa Recipe

When that laksa craving hits, nothing else will do! Masterchef contestant and Malaysia Kitchen Ambassador Billy Law shares his authentic Malaysian laksa recipe, one of our favourite easy dinner ideas. Make a batch of the laksa paste and it will last in the fridge for about 10 days, perfect for your next laksa craving.

Laksa lemak or curry laksa is a coconut-based curry noodle soup well loved by many Malaysians. This dish is a perfect winter warmer but also great during summer when your tastebuds are dying for some fresh, spicy flavours – slurp up the steaming hot noodles with the coconut curry broth and know you haven’t fully enjoyed this dish if there aren’t any beads of perspiration on your forehead, although you can take the spice factor down a notch to suit your taste. And keep some napkins handy to avoid splashes on your shirt!

Preparation Time: 30 mins. Cooking Time: 30 mins
Serves: 6

Ingredients

2 L water
500 g raw prawns, peeled and deveined, reserve the prawn heads
1 boneless, skinless chicken breast, butterflied
125 ml (1/2 cup) vegetable oil
400 ml coconut cream
200 g fried tofu puffs, halved
2 stalks curry leaves
450 g fresh hokkien egg noodles
200 g dried rice vermicelli, soaked in warm water for 10 minutes then drained
200 g bean sprouts
salt to taste

Laksa paste
5 cm piece galangal, peeled and chopped
5 cm piece turmeric, peeled and chopped (or 1 tablespoon ground powder)
250 g French shallots, peeled
10 garlic cloves, chopped
20 dried red chillies, seeded then soaked in hot water for 30 minutes to soften (less if you don’t like it too hot)
6 large fresh red chillies, seeded and chopped
10 candlenuts
50 g dried shrimp, soaked in hot water for 10 minutes then drained
2 Tbs belacan (dried shrimp paste), toasted
2 lemongrass stalks, white part only, chopped

Method

1. Pour water into a large stockpot and bring to the boil, then turn the heat down to a simmer, add the chicken and let it cook for 20 minutes. Reserve the stock, remove the chicken, set aside to cool, then shred the chicken into small pieces.

2. Meanwhile, put all the laksa paste ingredients in a food processor and blend to a fine paste.

3. Heat oil in a wok on medium heat, fry prawn heads for a minute, then add laksa paste and fry for a further 15 minutes. When it’s done, the paste should be dark brown and a layer of red oil will separate from the spices.

4. Tip everything in the wok into the chicken stock and bring to the boil. Pour in coconut cream, season with salt, add curry leaves and fried tofu puffs, then lower the heat and let the soup simmer until you are ready to serve.

5. Half fill another large pot with water and bring to the boil. For each serve, grab a small handful each of hokkien noodles and rice vermicelli, and a few prawns. Put them into a wire mesh strainer or a sieve and dunk the noodles and prawns into the hot water for 1 minute. Drain and shake off any excess water, then transfer to a serving bowl. Top the bowl of noodles with bean sprouts and chicken then ladle the hot laksa broth along with a few tofu puffs over the top.

What’s your favourite Malaysian dish?

January 15, 2014

Easy Dinner Recipes: Mexican Tomato and Corn Soup

Imagine your favourite tomato soup recipe with the exotic Mexican flavours of cumin, corn and crunchy tortilla cheese chips. Make a big batch of this easy soup and freeze for lazy nights.

For a heartier meal, add some cooked risoni or leftover rice to the soup during the last 5 minutes of cooking. Plus it’s easy to make this a vegetarian soup: just use vegetable stock and leave out the bacon.

Preparation Time: 20 minutes
Cooking Time: 35 minutes

Serves 4

Ingredients
4 flour tortillas
1 cup grated cheddar cheese
2 cups fresh or canned corn kernels
40g butter
2 onions, chopped
3 teaspoons cumin
2 cloves garlic, crushed
425g can diced tomatoes
1 litre chicken or vegetable stock
1 teaspoon dried oregano
1 cup Greek-style natural yogurt, for serving
2 middle rashers bacon, trimmed, roughly chopped and cooked till golden
coriander leaves and freshly ground black pepper, for serving

Method
1. Cut tortillas into triangles and place on a baking paper lined oven tray. Sprinkle with cheese and paprika and bake at 180°C for 10 minutes or until cheese is melted and tortillas are crisp.

2. Blend half the corn kernels in a food processor until smooth and set aside.

3. Melt butter in a saucepan and saute onions and cumin for 4-5 minutes, until softened. Add garlic and cook for a further minute. Add tomatoes and simmer, covered over low heat for 10 minutes. Stir in stock, oregano, pureed corn and remaining corn kernels and bring to the boil. Cover and simmer for 20 minutes or until corn is cooked.

4. Ladle soup into bowls, dollop yogurt on top, sprinkle with bacon, coriander and pepper. Serve with tortilla chips.

Tip: If you prefer a slightly thicker soup, simmer for an extra 5 minutes, uncovered, before serving.

What’s your favourite soup recipe?

September 15, 2013

The Best Chicken Soup Recipe You’ll Ever Make

There’s nothing more comforting than a bowl of homemade chicken soup – it truly is soulfood. We love to use a leftover roast chicken to make chicken soup, but uncooked chicken breasts work well here too. Here is the best chicken soup recipe we’ve ever made, plus 5 variations including Thai, Chinese and Italian.

Ingredients

1 small onion, finely chopped

2 carrots, cut into 1cm slices

2 celery ribs, cut into 1cm slices

2 cloves garlic

6 sprigs thyme

1 bay leaf

6 peppercorns

Leftover roast chicken or 2 uncooked, skinless chicken breasts

250g pasta like vermicelli, orzo or egg noodles

Method

1. Heat a large stock pan over low-medium heat. Saute the onion in a little olive oil until starting to soften. Add the carrots, celery and garlic and continue to saute for 5 minutes.

2. Add the thyme, bay leaf, peppercorns and chicken, and enough water to just cover, and bring to a boil. When the soup comes to a boil, reduce to a simmer and cover. Cook for about 15 minutes (if using uncooked chicken, check that the chicken breasts are cooked by taking one out and cutting it in the middle). Season to taste with salt and pepper.

3. Remove the thyme, bayleaf and peppercorns. Shred the chicken using 2 forks, return to the stock and add the pasta. Simmer for another 5 minutes and serve.

Variations

Thai
Add julienned slices of ginger and 1/2 cup of coconut milk 5 minutes before serving. You can also add a few drops of fish sauce and sesame oil. Replace the pasta with rice noodles. Finish with a handful of coriander leaves and thin slices of red chili.

Chinese
Instead of seasoning with salt, season to taste of low-sodium soy sauce. Instead of pasta, add frozen dumplings to the soup and cook for 5 minutes before serving with thinly sliced spring onions.

Italian
Along with celery and carrots, saute diced zucchini and florets of cauliflower. Add a can of tomatoes to the pot after sauteeing the vegetables. Before serving, add a handful of chopped parsley.

Mexican
Simmer the soup with a smokey chili pepper like chipotle or poblano. When ready to serve, replace the pasta with crunchy corn tortilla strips (or broken tortilla chips) and diced avocado. Serve with coriander.

Indian
After sauteeing the onion, add 1-2 tablespoons of Indian curry paste and cook for 2 minutes before adding the vegetables. Add small cubes of potato to the carrot and celery.

August 12, 2013

Easy Pumpkin Soup Recipe

This easy pumpkin soup recipe is low in fat and calories but full of flavour, which makes it the perfect winter warmer when you want to lose weight.

Ingredients
2 butternut pumpkins
1/2 brown onion, diced
1-2 garlic cloves, smashed
1 litre vegetable or chicken stock
Salt and pepper to taste
Pinch of nutmeg

Optional toppings
1/4 apple, unpeeled, finely diced
Greek yoghurt or creme fraiche
Handful chives or coriander leaves
Toasted pumpkin seeds or chopped toasted almonds

Method
1. Preheat oven to 160C. Slice pumpkins lengthways, scoop out seeds and place pumpkins cut-side down on a baking tray. Roast for about 30 minutes or until a knife pierces through the flesh easily. Remove and allow to cool slightly, then scoop out the flesh into a blender or large bowl.

2. While the pumpkin is cooking, saute the onion and garlic in a small pan in some olive oil over low-medium heat. Cook for about 10 minutes until softened but not browned.

3. Add the softened onion and garlic to the pumpkin, add the stock and blend or use a hand blender to puree until velvety smooth. Season with salt and pepper. Add nutmeg, blend again and taste.

4. Serve immediately, topped with any or all of the optional toppings.

What’s your best pumpkin soup recipe?

July 28, 2013

Creamy Mushroom Soup With Poached Egg

Everything’s better with an egg on it! This creamy mushroom soup flavoured with thyme and chives is the perfect midweek meal or indulgent dinner for one.

Serves 4. Preparation time: 10 minutes, cooking time: 20 minutes

Ingredients
4 eggs
1 tbsp white vinegar
1 tbsp butter
1 onion, diced
1 clove of garlic, sliced
600g mushrooms, roughly chopped
½ cup dry white wine
2 large potatoes, peeled and diced
3 cups salt reduced chicken stock, plus one cup water
6 sprigs fresh thyme, stalks removed
1 cup evaporated milk
½ bunch chives, chopped
Salt and pepper to taste

Method
1. Heat saucepan and add olive oil, sweat the onions and garlic until translucent. Add mushrooms and thyme; gently cook while stirring occasionally for 2 -3 minutes. Add the wine and continue to simmer until liquid has reduced by half, then add chicken stock, water and potatoes. Simmer for 20 minutes or until mushrooms and potatoes are fully cooked.

2. With a hand blender, blend to a smooth consistency and add evaporated milk. Check seasoning.

3. For the poached eggs, bring a pot of water and vinegar to the boil, reduce heat to a simmer.

4. Crack each egg into a small bowl. Slowly lower the eggs into the water and cook for 2-3 minutes or to your liking. Remove eggs from water and place onto kitchen paper.

5. Ladle soup into bowls and place one egg into each soup bowl.

6. Garnish with chopped chives. Serve with crusty wholegrain bread.

What’s your favourite soup recipe?

July 11, 2013

Poh Ling Yeow’s Dark Hokkein Noodles

This is a dish my mum and great aunty Kim cook a lot for Sunday lunch or for big family get-togethers. There is always a big dish of this in the middle of the buffet table because the little ones love it. This is best eaten hot when the sauces haven’t been completely soaked up by the noodles giving them a delightfully slippery texture – Poh Ling Yeow

Serves: 2-3. Preparation Time: 15 mins Cooking Time: 15 min

Ingredients

2-3 Tbs vegetable oil

2-3 cloves garlic, finely chopped

250g pork neck or chicken, finely sliced

100g fish cake sliced into 5mm thick pieces (optional and available from Asian grocers)

10 medium green prawns, shelled, deveined and halved length ways

1/2 medium cabbage, shredded, 1cm width OR equivalent amount of Chinese cabbage, choy sum or bok choy, sliced into 4 cm pieces

3 Tbs thick soy (sometimes called caramel soy but is NOT kecap manis or dark soy)

2 Tbs oyster sauce

1 Tbs light soy

500g hokkien noodles

2 cups chicken stock or water

Method

1. Heat oil in a medium sized wok and sauté garlic until slightly golden.

2. Combine pork, fish cake and prawns in wok and stir fry until cooked through and then add cabbage. Stir fry for a further 2 mins.*

3. Add caramel soy, oyster sauce, light soy, noodles and chicken stock or water. Simmer until cabbage and noodles are just tender and stock has reduced a little. Serve immediately.

* If using other Asian greens (which are a more watery vegetable), add at the end while noodles are simmering, so as not to overcook the vegetables. You want them to retain a nice crunch.

What’s your favourite Asian noodle dish?

May 14, 2013

Meat-Free Mondays: Yummy Spicy Rice Noodles

Mary McCartney’s recipe for spicy rice noodles is packed with vegetables with an Asian sauce flavoured with peanut butter and coconut milk that you’ll make over and over again.

Ingredients – serve 4

For the sauce:

3 tablespoons crunchy peanut butter

2 tablespoons chilli jam or 4 tablespoons sweet chilli sauce

300ml heated vegetable stock

1 tablespoon sesame oil

2 tablespoons soy or tamari sauce

6 tablespoons coconut milk

3 bundles rice noodles, approx 400g

2 tablespoons sesame seed oil, plus extra for the noodles

125g baby sweet corn, or 200g tinned or frozen sweet corn

2 medium carrots, thinly sliced

1 medium red onion, halved and thinly sliced

3 cloves garlic, finely chopped

125g green beans, chopped

150g broccoli

chopped peanuts and coriander to sprinkle on top when serving (optional)

Method

1. Add all your sauce ingredients in to a mixing jug, and mix together well, so that the heated vegetable stock softens the ingredients together Set aside while you prepare the vegetables.

2. Cook the rice noodles following the packet instructions, then drain them in a colander and toss them in a little sesame oil to prevent them from sticking together. You do not want the noodles too soft, but still al dente, as they will be heated again in the vegetables and sauce at the end.

3. To prepare the vegetables, heat 2 tablespoons of sesame oil in a large frying pan with deep sides (or a wok or big saucepan). Stir fry all the vegetables together for about 3 minutes on a medium to high heat.

4. Pour the sauce onto the vegetables in their pan and simmer gently for 4-5 minutes, until the vegetables are cooked through but still have a good bite to them – not too soft.

5. Now stir in the cooked rice noodles. Mix together well and heat through. I serve this hot, and sometimes garnished with chopped peanuts and chopped coriander.

This recipe comes from Mary McCartney’s Cook Book ‘Food’ published in 2012 by Random House. Image copyright Mary McCartney.

January 14, 2013

Super Soup Recipes!

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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April 29, 2003