Soup

Beef And Mushroom Noodle Soup Recipe

With the cold weather nearly behind us, it’s time to make the most of those warming winter dishes before it’s too late. This full flavoured beef and mushroom noodle soup recipe is the perfect cook-up to do just that. Enjoy with a splash of extra soy sauce and top with bean sprouts for the ultimate pho experience!

RELATED: Warming Chipolte Chicken Soup Recipe

Ingredients

250 g very thinly sliced beef rump (make sure it is sliced across the grain)

8 dried shitake mushrooms

6 cups beef stock

1⁄4 cup light soy sauce

4 spring onions, coarsely chopped, plus extra thinly sliced to serve

5cm piece ginger, peeled and coarsely chopped, plus extra finely grated to serve

1 head of garlic, halved

4 small bok choy, quartered

2 tbsp mirin*

300 g dried udon noodles

Sesame seeds and a drizzle of sesame oil, to serve

Method

  1. Place dried mushrooms in a bowl, pour over boiling water to cover and set aside to soften while you make the soup base.
  2. Bring stock, soy sauce, spring onion, ginger and garlic to the simmer in a large saucepan over medium heat and cook for about 10 minutes to develop the flavours. Strain (discard solids) and return soup to pan.
  3. Drain mushrooms, slice off the tough stems and discard, then thickly slice the mushroom cap and add to soup (you can add a splash of the soaking water too if you like for extra flavour). Bring back to the simmer, add bok choy and simmer for about 2 minutes until just tender, stir in mirin and season to taste.
  4. Meanwhile, cook noodles according to packet directions, drain and divide among bowls, then pile beef on top. Ladle over soup and serve hot, scattered with sliced spring onion and sesame seeds, a drizzle of sesame oil and with extra ginger and soy sauce to add to taste.

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

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

Healthy Cucumber and Lettuce Vichyssoise

Do something good for your body by creating this delicious cucumber and lettuce vichyssoise, which is a light spring/summer soup. Add a cup of spinach leaves for a deep-green version for an extra hit of flavour, and make sure to enjoy with a healthy summer juice! 

Serves 6

Ingredients

Croutons

4 tablespoons olive oil

4 slices of bread (crusts removed, cut into cubes)

Chopped chives

RELATED: Check out the Zurek Or Polish Ryemeal Soup Recipe here

Soup

50g butter

2 leeks (trimmed, washed and sliced)

1 large onion (sliced)

1 large floury potato (peeled and cut into chunks)

1L vegetable stock

2 cucumber (peeled and cubed)

2 butterhead lettuces (washed and shredded)

3 tablespoons double cream

Sea salt and black pepper to season

Method

  1. Melt the butter over medium-low heat and add the leeks or onion before softening for 10 minutes.
  2. Include the potato and stock, and bring to a slow boil then simmer for 10 minutes (or until the potato is mostly cooked). Add the cucumbers and shredded lettuce, then simmer and boil for 3-5 minutes.
  3. Remove the potato chunks, then run them through a sieve. Purée everything else in a blender, then add the remaining potatoes into the mixture – it should be of a creamy consistency.
  4. Stir in the double cream and season with sea salt and black pepper. Leave the mixture to cool completely, then pop it into the fridge to chill.
  5. For the croutons, heat the olive oil over medium-high heat and fry the bread until golden-brown.
  6. Serve the soup with chopped chives and a touch of cream over the top.

Image and Recipe via Hugh Fearnley-Whittingstall from The Telegraph

Zurek Or Polish Ryemeal Soup Recipe

Zurek (zhoo-rek) is a traditional Polish ryemeal soup. This sour soup has a traditional Eastern European taste and is perfect for those cold nights. Containing meat, eggs and a variety of root vegetables, zurek is rich in protein and vital nutrients.  You will need first to prepare the ryemeal sour base, or “zur”, and leave for 4-5 days.

Ingredients

Ryemeal sour – Zur

3/4 cup rye flour

2 cups water, boiled and cooled to lukewarm

Soup

1/2 pound peeled and chopped soup vegetables (carrots, parsnips, celery root, leeks)

6 cups water

1/2 pound fresh (white) Polish sausage (kielbasa biala)

1 pound potatoes, peeled and cut into 1-inch pieces

2 cups rye meal sour/zur (above)

1 heaping tablespoon all-purpose flour mixed with 4 tablespoons water

1 garlic clove crushed with 1/2 teaspoon salt

3 large hard-cooked eggs (optional)

Method

  1. To make the zur: combine rye flour and lukewarm water. Pour into a bowl that is large enough for the mixture to expand. Cover with cheesecloth and let sit in a warm, sunny place for 4 to 5 days. This should make approximately 2 cups, or at least enough for the soup. If the sour isn’t used immediately, it can be stored in a sealed container, in the refrigerator, for up to a week.
  2. To make the soup: In a large soup pot, bring soup vegetables and water to a boil. Reduce heat and simmer for 30 minutes. Add sausage, return to the boil, reduce heat and cook for another 30 minutes. Remove sausage from soup, slice when cool enough to handle, and set aside. Strain stock through a sieve, pressing on the vegetables to extract as much flavor as possible. Discard the vegetables, skim the fat off the stock, and return the stock to the soup pot.
  3. Add the potatoes and ryemeal sour to the stock, adding salt if necessary. Bring to a boil, reduce heat to simmer and cook until potatoes are al dente. Whisking constantly, add flour-water mixture, sliced sausage and garlic-salt paste. Bring the soup to a boil. Reduce to a simmer and cook until potatoes are tender. Serve in heated bowls or bread bowls with half a hard-boiled egg in each serving (if desired), and rye bread on the side.

Image via luchouse.yolasite.com 

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

Authentic Ukrainian Borscht Recipe

My buba (grandmother in Ukrainian) brought this recipe with her after fleeing her homeland after WWII. At 90 plus, she’s still well known for her soup, that eats more like a meal. Loaded with veggies and jam-packed with goodness, it actually tastes best on subsequent days. Most people make a big batch so they can freeze it, feed the entire mob around or have a ready-made meal for several days.

Ingredients 

5 litres of water

2 lamb shanks

2 diced onions

4-5 cloves of crushed garlic

2 diced beets or a can of sliced beetroot

2 diced carrots

3 sticks of diced celery

4 diced potatoes

3 diced tomatoes or a large can of diced tomatoes

1/4 finely grated cabbage

1 tsp sugar

1 tbsp vinegar

1/4 cup fresh copped parsley

1/4 cup fresh dill

3 bay leaves

black pepper and sea salt to taste

Garnish

A sprig of dill for garnish

Sour cream

Method

  1. Place lamb shanks and chopped onion in an extra large 10+ litre saucepan.
  2. Add water, onion, garlic, bay leaves, vinegar, sugar, black pepper and sea salt to saucepan.
  3. Cook on high until water boils, then lower to a simmer and cook until meat separates from the bone. This may take several hours. Remove the bones.
  4. Add remaining vegetables, except dill and parsley. Stir vegetable through mixture and cook for another 30-45 minutes. (If using canned beetroot and tomatoes, add the entire can, including the juice).
  5. Add dill and parsley and cook for a remaining 15 minutes.
  6. Serve with a sprig of dill and dollop of sour cream.

Tip

Serve with warm bread for the ultimate traditional Ukrainian experience.

Image via air.news.gr/cov/-/NEO-KOSTAS/Mundial-Faghta/Russia-Borscht.jpg

By Kim Chartres 

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