Spicy Vegan Soup - slow cooked

Everyone thought I was crazy starting to prepare soup on a 35 degree day. I must have had an inkling in my subconscious that it would cool later in the day...sure enough it did. A huge southerly hit and the temperature dropped 15 degrees in about 20 minutes. This soup was easy to make, it's healthy as, and it's Vegan. It takes about an hour and this amount serves 6 bowls...lovely served with crusty rolls.

Ingredients:

• 3 tablespoons olive oil
• 1 onion, peeled and roughly chopped
• 2 cloves garlic, roughly chopped
• 4 stalks of celery, roughly chopped
• 3 carrots, peeled and roughly chopped
• ¼ cauliflower, cut into florets
• ½ green capsicum, roughy chopped
• 3 tablespoons pearl barley
• 400g tinned corn (or 2 full length corn cobs, kernels removed and cob discarded)
• 400g tin lentils (or 400g dried green lentils, rinsed and pre-soaked)
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• ½ teaspoon cumin seeds
• ½ teaspoon coriander seeds
• ½ teaspoon fennel seeds
• 1 teaspoon rock or sea salt
• 1 teaspoon whole peppercorns
• 1 litre vegetable stock
• 500ml water

Method:

1. On a medium to high heat in a large saucepan, heat the oil, throw in the onion and garlic and stir with a wooden spoon
2. Add the celery and carrots, turmeric, curry, cumin, coriander, fennel, salt and pepper and stir well
3. Add a splash of water and scrape the bottom of the pan to mix the spices into the water
4. Stir often, for about 5 minutes so the carrots can soften slightly
5. Add the cauliflower, capsicum, pearl barley, vegetable stock and water, then stir, bring to the boil and turn down to simmer for 20 minutes
6. After 20 minutes add the corn and lentils, stir and simmer for another 40 minutes
7. Serve into bowls with crusty bread rolls...D-E-L-icious XD

Slow cooked potato & leek soup

This is the first time I've made potato & leek soup and I was surprised how easy it was in the slow cooker. This serves 6 and is lovely served with crusty bread rolls,  Pane di Casa or sour dough.

Ingredients:

• 6 very large potatoes, peeled, washed and cubed
• 2 leeks, washed, halved and chopped - white and green parts are used
• 6 cups vegetable stock
• 1 tablespoon mixed herbs
• Salt & pepper to taste

Method:

1. Place all ingredients in the slow cooker, stir and turn on the slow cooker
2. Cook for either 4hours on high or 6hours on low
3. Just before serving, spoon portions into your blender or food processor with some of the liquid and blend, placing each blended portion into a saucepan on low to keep warm
4. Once the entire soup has been blended, serve into bowls, top with salt & pepper and dip the bread in…D-E-L-icious  XD

Slow Cooked Beef and Vegetable Soup

I love this soup and it's one of my favourites. This serves 8 and is better when there is leftovers for the next day.

Ingredients:

• 700g chuck steak, fat removed, but not sliced
• 1 large onion, peeled and chopped
• 2 carrots, peeled and chopped
• 2 sticks celery, chopped
• 1 turnip, peeled and chopped
• 2 cloves garlic, chopped
• 4 cups beef stock
• 3 cups water
• 1 cup pearl barley
• 2 dried bay leaves
• Salt & pepper

Method:

1. Place the chuck steak in the bottom of the slow cooker. Do not cut the steak as we will be shredding it later
2. Throw all the vegetables, salt, pepper, garlic and bay leaves into the slow cooker (not the barley) and add the stock and water
3. Mix well and cook on low for 4 hours
4. Add the barley and cook for another 2 hours on low
5. Before serving, remove the steak (it will be very tender so you'll need a large slotted spoon), place it onto a cutting board and shred it with a fork
6. Return the shredded beef to the slow cooker, stir and serve with hot buttered crusty rolls. D-E-L-icious  XD

Slow Cooked Chicken & Corn Noodle Soup

Most people make their chicken and corn soup out of chicken drums or thighs. Well I only had breast in the freezer so I used breast as a bit of a test and I must say, I'm impressed.

As some of you know via Facebook - I recently had to replace my slow cooker. This is the first meal cooked in the new one. I didn't follow a recipe, I made this up…threw it in the SC and hoped for the best… we were not disappointed!

Ingredients:

• 2 chicken breasts (kept whole, trimmed of fat)
• 1 x 420g can condensed cream of chicken soup
• 4 celery sticks, thinly chopped
• 2 carrots, peeled, halved and chopped thinly
• ½ green capsicum, roughly chopped
• Half an onion, peeled and chopped
• 1 tin corn kernels, liquid discarded or alternatively use a tin of creamed corn
• 1 teaspoon minced ginger
• 2 teaspoons minced garlic
• 1/2 tablespoon of rock salt
• 1/2 tablespoon of fresh Cambodian cracked pepper (I guess any pepper will do as long as it is peppercorns, freshly cracked)
• 3 litres of chicken stock. I used 1 litre of chicken stock and 2 litres of water as I didn't want it too salty. I had already added the rock salt so was being overly cautious.

Method:

1. Place the chicken breast in the bottom of the slow cooker whole - do not cut as we will shred it later
2. Add the celery, carrot, onion, corn and capsicum to the slow cooker
3. Place the can of soup, the chicken stock and water along with the garlic, ginger salt & pepper into a large jug and mix well, then add to the slow cooker
4. Put a tea towel under the lid of the slow cooker and cook on either low for 6hrs OR auto for about 4hrs. Chicken can become dry in the slow cooker if left too long, or if cooked on high
5. Before serving, take the chicken breasts out with a slotted spoon and shred with a fork. Return to the slow cooker and stir
6. Also before serving, add noodles of your choice, cooked to packet instructions. I used vermicelli which only need to sit in boiled water for a few minutes. After a few minutes - and once they were soft - I placed the vermicelli into soup bowls and simply poured the soup on top of them.  D-E-L-icious  XD

Chorizo and Chickpea Soup

This soup is excellent for winter. It's flavoursome, spicy and goes down so smoothly. Nice with crusty rolls. This serves 4.

Ingredients

• 2 chorizo sausages, chopped
• 1 tablespoon olive oil
• 1 onion, peeled and chopped
• 2 cloves garlic, crushed
• 1 x 400g tin tomatoes
• 1 x 400g tin chick peas
• 2 sticks celery, chopped
• 1ltr chicken stock
• Pinch of saffron threads

Method:

1. In 2 tablespoons of boiling water, stir in the saffron threads and cook for 1 minute. Remove and set aside (in the water)
2. In a large saucepan, add the oil and chorizo and cook until just brown. Remove and set aside
3. In the same pan add the onion, garlic and celery and cook until the onion goes clear
4. Add the tomatoes, chicken stock and saffron threads/water and simmer for 10mins
5. Return the chorizo to the pan, add the chick peas and warm through for a couple of mins
6. Remove 2 cups of the soup and blend with a stick blender. Return to the pan and stir through
7. Serve with crusty rolls.  D-E-L-icious  XD

Chicken Laksa

This laksa dish is very easy, tasty and pretty quick to make. It serves 4-5 generous bowls and is a great winter warmer. If you love Thai flavours - you will love this simple soup-like dish.

Ingredients:

• 1 tablespoons olive oil
• 3 tablespoons laksa pasta
• 1 and half tins coconut milk or cream (I used light coconut milk)
• 300g chicken thigh fillets, cut into small chunks
• 600ml water
• 2 cloves garlic, minced
• 1 red capsicum, roughly chopped
• 1 yellow capsicum, roughly chopped
• 5 mushrooms, quartered
• 1 tablespoon chopped shallots
• 2 carrots, peeled and sliced
• 1 handful of green string beans, cut into thirds
• 1/2 packet rice vermicelli

Method:

1. Cook the chicken in a tablespoon of olive oil until brown
2. Once the chicken is brown, add the water, garlic, laksa paste and coconut milk to the pan with the chicken and stir well. Bring to the boil and simmer for 2 minutes
3. Add the carrots and beans, stir and simmer for 5 minutes
4. Add the capsicum, mushrooms and shallots and simmer for another 5 minutes
5. Add the vermicelli and cook for 3-4 minutes until the noodles are soft
6. Serve while hot in soup bowls.  D-E-L-icious  XD

Tomato and Vegetable Soup

This is a simple, fast and healthy soup which you can make ahead of time and keep in the fridge in a sealed container for up to 3 days. It serves 4 and is lovely with a wholegrain bread roll).

Ingredients:

• 1 medium brown onion, coarsely chopped
• 1 celery stick, trimmed and sliced
• 1 medium carrot, cut into 1cm pieces
• 1 medium zucchini, cut into 1cm pieces
• 1 medium red capsicum, cut into 1cm pieces
• 1 medium green capsicum, cut into 1cm pieces
• 1 garlic clove finely chopped
• 400g tinned tomatoes
• 2 tablespoons tomato paste
• 1 litre vegetable stock
• 400g can chickpeas, drained and rinsed
• 4 large wholegrain bread rolls
• Salt and pepper to taste

Method:

1. Combine onion, celery, carrot, zuccini, garlic and capsicum in a large saucepan over high heat
2. Add tomatoes, salt & pepper to taste, tomato paste and stock and bring to the boil
3. Reduce heat to low and simmer, covered for 10 minutes
4. Add chickpeas and stir
5. Simmer for a further 5 minutes
6. Serve soup with rolls.

D-E-L-icious XD

Home-made Chicken Soup

This chicken soup is very easy, very tasty and lovely served with fresh bread rolls. This serves 4 generous serves, or 6 smaller ones.

Ingredients:

• 5 chicken drumsticks
• 1 large brown onion, peeled, finely chopped
• 1 large carrot, peeled, finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon ginger, finely chopped
• 2 tbs finely chopped fresh continental parsley stems or 2 teaspoons dried parsley
• 6 sprigs fresh thyme, leaves picked or 1 tablespoon dried thyme
• 2 litres water (may need more for later if the liquid reduces too much)
• 1/2 tsp whole black peppercorns

Method:

1. Place the garlic, ginger and chicken drumsticks in a large pan with some olive oil, turn often so the chicken browns on all sides
2. Once browned, add the onion, carrot, celery, water and herbs and bring to the boil
3. Once boiling, reduce to a simmer and place the saucepan lid on
4. Leave for a minimum of 2hrs
5. After 2hrs (sometimes more if the drums are large) remove the drums from the saucepan and place on paper towel to cool slightly
6. Once cool enough to handle, remove the chicken from the drums. It should be relatively easy. Discard skin, bone and any sinew.
7. Return the cooked chicken pieces to the pan to warm through
8. Serve when ready and sprinkle with fresh parsley and hot buttered rolls.

Note: Instead of using water - I added home-made chicken stock which I had in the freezer. D-E-L-icious  XD

Pumpkin, Ginger and Garlic Soup

I found this recipe in one of the ‘4 Ingredients’ cookbooks, but adapted it to suit Weight Watchers. It is creamy, healthy and filling.

Ingredients:

• 1 whole butternut pumpkin, peeled and diced
• 1 litre chicken stock (I used chicken powder and 1lt of water)
• 2 cloves fresh garlic, crushed
• 1 teaspoon fresh ginger, grated

Method:

1. Place all ingredients in a large saucepan with water and stock and cover
2. Bring to the boil, then reduce to a simmer for 15 minutes or until soft and tender
3. Blend until smooth and serve into bowls

This soup serves 3 generous serves or 4 modest serves.

TIP: To jazz the soup up - add a tablespoon of Greek style yogurt, a tablespoon of grated parmesan cheese and cracked pepper on top. This only adds 1 ProPoint per serve…

D-E-L-icious XD

French Onion Soup

One of my favourite meals from childhood is my Dad’s French Onion Soup. This recipe is delicious and healthy and great for a cold winter night.

Ingredients:

• 1 tablespoon butter
• 2 tablespoons olive oil
• 4 large onions, thinly sliced
• 2-4 garlic cloves, finely chopped
• 1 teaspoon caster sugar
• 1/2teaspoon dried thyme
• 2 tablespoons plain flour
• 125ml dry white wine
• 2 litres chicken, vegetable or beef stock (I used vegetable)
• French bread stick
• 340g Gruyere, Emmenthal or Parmesan cheese, grated

Method:

1. In a large heavy pan or casserole dish, heat the butter and olive oil over a medium-high heat
2. Add onions and cook for 10-12 minutes until soft and beginning to brown
3. Add garlic, sugar and thyme and continue cooking over a medium heat for 30-35 minutes, until onions are well browned, stirring frequently
4. Sprinkle in the flour and stir until well blended. Stir in the white wine and stock and bring to the boil
5. Skim off any foam that rises, then reduce heat and simmer gently for 45 minutes

Note: In additional you can do the following to the French bread…

1. Float a piece of French bread toast in each bowl and top with grated cheese
2. Grill until cheese has melted and is bubbling.

I made double quantities and sliced the onions in the food processor. Double quantities served 6.  D-E-L-icious XD

Thai Tom Yum Soup

This is authentic Thai Tom Yum Soup, is low-fat, very easy, fast and delicious. It has virtually no fat and serves 2 generous helpings or 4 smaller serves for entrees.

Ingredients:

• 6 cups weak chicken stock. If your chicken stock is quite concentrated, water it down with half water
• 2 tablespoons either Tom Yum paste or Red Curry paste
• 1 clove garlic, finely chopped
• 2 stalks lemon grass, roughly chopped
• 4 kaffir lime leaves, torn into large pieces
• 2 skinless chicken breasts, sliced into thin strips
• 200g small mushrooms, halved
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 large handful coriander, roughly chopped
• 1 large handful basil, roughly chopped

Method:

1. In a large saucepan, bring the chicken stock to the boil, stir in the paste and garlic and cook for 2 minutes
2. Stir in the lemon grass and kaffir lime leaves
3. Place the chicken in the saucepan and cook for 5 minutes, or until cooked through
4. Mix in the mushrooms, fish sauce and lime juice and continue cooking until well blended
5. If it's too spicy for you, add another cup or 2 of water and warm through
6. Remove from heat and serve hot with coriander and basil thrown on top. D-E-L-icious  XD

Note: Traditionally the kaffir lime leaves are left in the bowls for flavour - and not eaten :)

Beef, Barley & Turnip Soup

This is one of my favourite home-made soups. It is delicious, easy and very healthy. You will need 90mins cooking time for this recipe and it serves 6.

Ingredients:

• 650g Heart-smart diced beef
• 1 tablespoon olive oil
• 1 large onion, peeled and chopped
• 2 carrots, peeled and chopped
• 2 sticks celery, chopped
• 2 cloves garlic, chopped
• 4 cups beef stock
• 3 cups water
• 1 cup pearl barley
• 2 dried bay leaves
• 2 turnips, peeled and chopped
• Salt & pepper

Method:

1. Heat a large saucepan or stock pot, add oil, beef pieces, salt & pepper
2. Brown for a few minutes on both sides
3. Add onion, garlic, carrots and celery and cook, stirring often, for about 5mins
4. Add stock and water, stirring well to scrape juices from the base of the pan
5. Add barley and bay leaves and bring to the boil
6. Reduce heat and simmer covered for 1 hour
7. Add turnip and cook, uncovered, for a further 30mins, adding more water if too thick
8. Serve in bowls with some crusty bread

D-E-L-icious  XD

Minestrone Soup

This is THE healthiest soup you will ever consume. It is packed full of vegetables, a little pasta and lots of tomatoes. There is nothing processed or man-made in this soup and no oil. It is so simple - you throw everything in a large pot, simmer for 30-45mins and enjoy.

Ingredients:

• 1 large carrot, peeled and chopped
• 2 small zucchini, chopped
• 1 onion, peeled and chopped
• 3 tins tomatoes
• 2 handfuls of uncooked pasta
• 3 sticks celery, chopped
• 1 whole capsicum, chopped (I used half a green one and half a yellow one)
• 2 tins mixed beans like kidney, 3 bean mix, etc. (I used 1 tin of red kidney beans and 1 tin of 3 bean mix)
• 1/4tsp rosemary
• 1/4tsp oregano
• 1/4tsp thyme
• Salt & pepper to taste

Method:

1. Throw everything in a large pot, bring to the boil, turn down to low and simmer for 30-45mins.

This soup is quite versatile. If you don't have all the vegetables, you could substitute with mixed frozen vegetables.  D-E-L-icious  XD

Red Lentil & Carrot Soup

This recipe is easy, fast, tasty and extremely healthy. It serves 4. Serve with or without the bread. If your tummy can handle dairy, a small dash of natural Greek yoghurt is nice on top.

Ingredients:

• 4 large carrots, peeled and thinly sliced
• 1 cup red lentils
• 1/2 tsp cumin powder
• 1 litre liquid chicken stock. Do not use chicken powder - it is NOT NATURAL!!!
• 1 litre water
• Salt & pepper to taste

Method:

1. Place all ingredients in a large saucepan and stir
2. Bring to the boil, then turn down and simmer for 15 minutes
3. Blend in a blender or food processor
4. Serve with a small piece of either sour dough or gluten free bread

D-E-L-icious  XD

Spicy Lentil Soup

This is totally vegetarian and totally delicious. I made this for the first time for my daughter a few weeks back and she loved it. It serves 4 and can be frozen for later. Nice served with a piece of crusty bread stick.

Ingredients:

• 250g red lentils
• 3 cloves garlic
• 1 onion, chopped
• 1 tsp ginger
• 1/4 tsp cumin
• 3 tsp Thai red curry paste
• 1 red capsicum, chopped
• 3 tomatoes, chopped
• 2 large carrots, chopped
• 1litre vegetable stock

Method:

1. Wash and soak lentils for at least 30 minutes
2. In a large pan, fry garlic, onions and ginger until soft in a bit of oil
3. Add cumin and curry paste, stir for a few minutes
4. Add capsicum, tomatoes and carrots
5. Add salt & pepper
6. Add lentils
7. Stir for 5 minutes then add stock
8. Cook on low heat for 30 minutes
9. Allow to cool
10. Transfer small amounts to blender and puree
11. Place in saucepan to reheat for a further 5 minutes
12. Serve with crusty bread.

D-E-L-icious  XD

Home-made Chicken and Corn Soup

This is one of my husband's favourite home-made soups. It is extremely tasty and a fantastic winter dish. It serves 6.
Ingredients:

• 6 chicken drums
• 2 litres chicken stock
• 2 tins creamed corn
• 4 cloves garlic, finely chopped
• 1 teaspoon grated or minced ginger
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon Chinese five spice
• Salt & pepper

Method:

1. Heat the oil in a large, deep saucepan
2. Place the chicken drums in the pan on a medium heat
3. Add garlic and ginger and stir through 
4. Sprinkle the drums with the cumin and Chinese five spice, salt & pepper
5. Cook the drums until browned, turn over and cook until brown
6. Keep turning until all sides are brown
7. Add the chicken stock and increase heat to high until boiling
8. Once boiling, reduce heat to low and simmer for at least 2 hours - the longer the better! I simmer it for 3-4hrs
9. Turn heat off and using tongs and slotted spoon, pick all the meat off the bones
10. Leave all the meat in the pot and remove all bones, gristle and skin
11. It's up to you if you shred the meat - I leave it in chunks
12. Turn heat to high again and add the tins of creamed corn
13. Stir thoroughly
14. Once boiling, reduce heat to low for at least half an hour. I leave it for another hour.
15. Serve into bowls with buttered bread

D-E-L-icious  XD