It will be hard to outsmart this seafood soup with vegetables which covers two courses of the menu in one bowl!Continue reading Seafood Vegetable Soup
As far as food legends go, this soup originated in Wales but versions of it are made all over the world. To achieve an ultra creamy texture without adding cream, simmer the vegetables until quite tender and blend until completely smooth.
This soup is a not only low-kilojoule option for those watching their kilojoule intake, it is also vegetarian. It is quick and easy to prepare and can easily be “beefed” up with the addition of ham or cooked bacon.
A light, refreshing soup with a hint of spice. The carrots can be substituted with butternut or orange sweet potato for an interesting twist.Continue reading Orange and Carrot Soup
This soup is perfect for rainy or cold weather. Read more about the movie Tortilla Soup (2001), starring Hector Elizondo and Raquel Welch) here.
5 corn tortillas, cut into 0.5 cm wide strips
30 ml olive oil
5 ml salt, or to taste
30 ml olive oil
1 large onion, finely chopped
4 garlic cloves, peeled and finely minced
1 liter chicken broth
2 x 400 g tins chopped tomatoes and juice
1 x 400 g tin black beans, drained and rinsed
500 ml shredded cooked chicken
500 ml corn (I used frozen straight from the freezer, fresh may be substituted)
15 ml lime juice
1 to 5 ml chili powder
10 ml ground cumin
5 ml salt, or to taste
freshly ground black pepper
5 ml smoked paprika (regular paprika may be substituted)
15 g fresh coriander leaves, stalks removed
- To make the tortilla strips, preheat the oven to 190°C, line a tray with a Wizbake baking sheet.
- Scatter the tortilla strips loosely onto the baking sheet, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside. While strips bake, begin making the soup.
- To make the soup, add 30 ml olive oil and heat over medium-high heat to warm.
- Add the onion and sauté for about 5 minutes, or until the onion is translucent.
- Add the garlic and sauté for 1 to 2 minutes.
- Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.
- Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
- Add the coriander and season to taste. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
- Ladle the soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.
Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
Extra tortilla strips will keep in airtight at room temp for up to 5 days.
Photo credit: https://www.gimmesomeoven.com
A creamy cheese soup, subtly flavoured with the typical Mexican ingredients such as tomato and sweet peppers.Continue reading Mexican Cheese Soup
Experience the warmth and super nourishment when lentils are combined with typical vegetables to make this very easy and flavourful soup.Continue reading Green Lentil & Vegetable Soup
A smooth and creamy textured soup with a hint of spicy flavour. Adding the cream, sour cream or yoghurt gives richness to the soup but it is certainly not essential.Continue reading Sweet Potato & Lentil Soup
In France this soup is standard bistro fare and is simply referred to as gratinee which refers to the topping of toasted bread and melted cheese.Continue reading French Onion Soup
Though there are many versions of this soup, the traditional, tomato-based Spanish recipe is the one to go for. It is an uncooked soup and is very similar to a smoothie – it is like salad made in a blender.
1 kg tomatoes, peeled and quartered
1 medium red sweet pepper, deseeded and roughly chopped
½ medium cucumber, peeled, deseeded and roughly chopped
15 ml chives, snipped into 3 mm sections
80 ml extra-virgin olive oil
1 slice white bread, torn into bite-size pieces or 25 g almond flakes
5 ml crushed garlic
30 ml white wine vinegar
salt and freshly ground pepper to taste
½ cucumber, deseeded and diced and/or
1 medium green pepper, deseeded and diced and/or
celery, diced or cut into sticks (I buy the WW Carrot & Celery Fingers and use the carrots for something else)
Creme Fraiche (optional)
- Combine all the ingredients in a food processor and process until you get the required consistency.
- Adjust the seasoning and refrigerate for 2 hours.
- Serve in individual glasses (150 ml each) with a dollop of creme fraiche and the diced vegetables or just a parsley leaf and a celery stick to stir. Alternatively, serve the soup in bowls with the garnishes on the side.
10 to 12 servings (depends on the size of the glasses you use).
I could eat this soup every day of the week! It is quick and easy and it can be jazzed up to your liking.Continue reading Baby-marrow, Bacon & Pea Soup
Serve as a light soup with vermicelli noodles only or turn into a more substantial meal by adding the meat to the soup as well. If preferred the meat may be used as a separate dish. Serve with crusty bread and butter.
± 500 g stewing lamb on the bone, e.g. neck or knuckles
1,5 litres water
2 bay leaves
15 g butter
1 medium onion, finely chopped
1 clove garlic, crushed
1 x 410 g tin peeled whole tomatoes, liquidised and strained
15 ml tomato paste
5 ml sugar
5 ml salt
5 ml beef stock powder
2 ml ground black pepper
pinch mixed dried herbs
1 litre water
100 g tiny soup or vermicelli noodles
50 ml spring onion, finely chopped
salt and freshly ground black pepper
- Place the meat, water and bay leaves into a saucepan, bring to boil and simmer partly covered for at least one hour or until the meat is quite tender.
- Remove the meat from the saucepan, strain the stock and refrigerate or freeze the stock a while to solidify the fat for easy removal. Make up the stock to 1,5 litres.
- In the meantime, using a second large saucepan, saute the onion gently in butter until pale golden.
- Add the strained tomato, tomato paste, seasoning and water and bring to boil.
- Reduce the heat and simmer 10 minutes. Add the noodles and simmer until tender.
- Add the strained defatted stock, meat, spring onion and seasoning to taste and simmer 10 minutes more. Serve piping hot.
6 – 8 servings.
A warm course to kick-start an otherwise room temperature and cold buffet. Serve piping hot with any bread or bread rolls as accompaniment.Continue reading Robust Tomato Soup with Basil
An elegant soup with a mild yet distinctive flavour. Serve with freshly baked Light Brown Health Loaf.Continue reading Creamed Broccoli Soup With Feta Cheese
A soup of American origin which has gained immense popularity in homes and casual or formal dining out venues.Continue reading Corn Chowder