June Recipes – Soups

1 June 2019

 

 

 

Broccoli, Zucchini & Blue Cheese Soup

INGREDIENTS

1 tablespoon olive oil

1 leek, white part only, sliced

1 head broccoli, coarsely chopped

2 zucchini, trimmed, chopped

1 pontiac potato, peeled, finely chopped

4 cups (1 litre) Massel vegetable liquid stock or chicken style liquid stock

75g mild blue cheese, crumbled

1/3 cup (80ml) thin cream

SAGE SCONES

1 1/2 cups (225g) self-raising flour

20g butter

1 tablespoon finely chopped chives

2 teaspoons finely chopped sage

3/4 cup (185ml) milk

 

 

METHOD

Step 1

To make the sage scones, preheat oven to 230°C. Line an oven tray with baking paper. Place the flour and butter in a medium bowl and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the chives and sage and season with salt and pepper. Make a well in the centre. Add the milk and use a round-bladed knife to stir until a soft but sticky dough forms. Turn onto a lightly floured surface and pat dough out to a 2cm-thick disc. Use a 6cm-diameter pastry cutter dipped in flour to cut out scones. Place on the lined tray. Bake in preheated oven for 10 minutes or until golden brown and cooked through. Remove from oven.

Step 2

Meanwhile, heat the oil in a large saucepan over medium heat. Add the leek and cook, stirring, for 5 minutes or until soft. Add the broccoli, zucchini, potato and stock and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 15 minutes or until vegetables are just tender. Remove from heat and set aside for 10 minutes to cool slightly.

Step 3

Transfer broccoli mixture to the jug of a blender. Add the cheese and blend until smooth. Return to a clean saucepan and place over a low heat. Add the cream and stir to combine. Taste and season with salt and pepper.

Step 4

Ladle the soup evenly among serving bowls. Serve immediately with scones.

 

 

Moroccan Sweet Potato, Carrot & Chickpea Soup

INGREDIENTS

2 tablespoons olive oil

1 large brown onion, roughly chopped

2 garlic cloves, crushed

1 teaspoon ground coriander

2 teaspoons ground cumin

1/4 teaspoon chilli powder

600g orange sweet potato, peeled, diced

500g carrots, peeled, sliced

6 cups chicken liquid stock

300g can chickpeas, drained, rinsed

1/2 small lemon, juiced

Turkish bread croutons (see note), to serve

 

METHOD

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute. Add sweet potato and carrot. Cook, stirring often, for 5 minutes. Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.

Step 2

Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.

Step 3

Blend soup, in batches, until smooth. Return to saucepan over medium-low heat. Season with salt and pepper. Stir in 1 tablespoon lemon juice. Heat, stirring, until hot (do not boil). Ladle into bowls. Top with croutons. Sprinkle with pepper. Serve.

Note: Cut Turkish bread loaf in half lengthways and chop into 2cm cubes. Spray lightly all over with olive oil cooking spray. Place on a tray and bake in a 200°C oven for 10 minutes or until golden.

 

 

Hearty Chicken & Veggie Soup

 

INGREDIENTS

2 tablespoons olive oil

1 leek, halved, washed, thinly sliced

2 garlic cloves, crushed

1 large carrot, peeled, diced

2 sticks celery, diced

2 small zucchini, diced

1 swede or turnip, peeled, diced

1 1/4 cups dry soup mix, rinsed (see note)

8 cups liquid chicken stock

1kg skinless chicken legs

 

METHOD

Step 1

Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 2 minutes or until soft but not coloured. Add carrot, celery, zucchini and swede. Cook for 2 minutes. Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.

Step 2

Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender.

Step 3

Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones. Roughly chop chicken meat and add to soup. Season with salt and pepper. Ladle soup into warmed bowls. Serve.

Packet dry soup mix is a combination of split peas and lentils. You can find it near the chickpeas in the supermarket.

 

 

 

Creamy Cauliflower & Potato Soup with Parmesan Crisps

 

INGREDIENTS

2 tablespoons olive oil

1 leek, trimmed, halved, washed, sliced

2 garlic cloves, crushed

1/3 cup dry white wine

2 medium (375g) sebago potatoes, peeled, roughly chopped

4 cups liquid chicken or vegetable stock

1 head (950g) cauliflower, cut into florets

1/3 cup reduced-fat cooking cream

PARMESAN CRISPS

1/2 cup finely grated parmesan cheese

1/2 teaspoon plain flour

 

METHOD

Step 1

Make crisps Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Combine parmesan and flour in a bowl. Sprinkle, in a thin layer, over centre of prepared tray. Bake for 2 minutes or until cheese is melted and golden. Cool on tray. Break into pieces.

Step 2

Heat oil in a large saucepan over medium heat. Cook leek, stirring, for 8 to 10 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add wine. Cook, stirring, for 5 minutes or until almost evaporated.

Step 3

Add potato, stock and 1 cup cold water to pan. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until potato starts to soften. Add cauliflower. Simmer, stirring occasionally, for 10 to 15 minutes or until cauliflower and potato are just tender. Remove from heat. Blend until smooth.

Step 4

Stir cream into cauliflower mixture. Place over medium-low heat. Cook, stirring occasionally, for 6 minutes or until heated through (don’t boil). Season with pepper. Serve with crisps.