leek and kumara soup

ingredients 1 onion, finely chopped 3 cloves garlic, crushed ½ tsp finely crushed fresh ginger (opt) 2 teaspoons ground cumin 1 tablespoon olive oil 2 or 3 large leeks, top part removed, and softer part sliced in rounds 4 cups chicken or beef stock 4 medium to large sized kumara, peeled and chopped 1 can (400ml)

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chicken porcini barley stew
chicken porcini & barley stew

Simple hearty – soul in a bowl – full of savoury notes and great texture – so good for you – you will love it.   ingredients Serves 4   40g dried porcini or shiitake mushrooms 2 Tbsp olive oil 500g chicken thigh fillet, cut into strips 2 onions, halved, sliced 2 garlic cloves, chopped

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corn chowder

This chowder is delicious – warm up some crusty bread and you’ll be going back for seconds.   Ingredients 2 Tbsp butter Extra-virgin olive oil 1 onion, diced 2 garlic cloves, minced 6 sprigs fresh thyme leaves only 1/4 cup flour 6 cups vegetable stock 1/2 cup cream 1 ½ cups milk 2 potatoes peeled

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chicken, white bean and spinach soup

This is a hearty soup that can be made ahead and refrigerated.  Reheat with a little more chicken stock. ingredients 2 tbsp olive oil 1 small onion, diced 2 cloves garlic, minced ½ kg chicken mince ½ tsp Italian spices 400g can white beans, rinsed and drained 400g can diced tomatoes ½ litre chicken stock

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oyster stew

The secret to this soup is the gentle cooking of the oysters and using any of the juice leftover from the oyster pottle in the stock – NEVER throw away that taste of the sea. ingredients 2 tbsp finely chopped onion olive oil 1 large potato 1 carrot finely chopped 1 stick celery, finely sliced

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ma’s pea and ham soup

There are some soups that are enormously satisfying, especially on a cold day. This is one of them.   You can add the vegetables at any stage and we included celery in this combination as well. ingredients   2 cups green split peas 8 cups water 1 bacon hock or ham bone or a handful

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guilt free carrot soup with ginger

A creamy soup without the cream and a great vegetarian option! The potato provides the creamy base.   2 potatoes, peeled and chopped 3 cups light vegetable stock* 2 tbsp butter 1 small leek, chopped 6 large carrots, finely chopped 11/2 Tbsp grated fresh ginger 1 tsp fresh chopped thyme a pinch of nutmeg salt

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curried parsnip soup

The secret to this soup combination is the addition of some crumbled blue vein cheese in the base of the soup plate before adding the hot soup. If you prefer, you can serve the room temperature blue cheese on croutes or small toasts on the side. Serves 4-6   1 large onion 3 cloves garlic

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best broccoli soup

Soup is so easy with the right equipment – with a Kenwood food processor it is a breeze.   ½ cup good quality olive oil 2 small onions 8 cloves garlic, finely chopped 2-3 rashers bacon, rind remove and chopped 40g chopped potato 1 litre quality vegetable or chicken stock 1 kg fresh broccoli (use

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ulla’s of victoria corn soup

The secret to this soup is the intensity of corn flavour created by using the fresh corn cobs with water as stock. You do need to be careful to ensure that you use enough salt as seasoning as many commercial stocks have a great deal of salt. This is one of the most delicious corn

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Asparagus Soup
asparagus soup

For some bizarre reason there were amazing bunches of asparagus in my local fruit and vege shop that had their tips removed (some restaurant perhaps just wanted the very tip?) but the rest looked amazing – I know its not in season and would have come in from California, but it seemed the best idea

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Pumpkin Soup
funky pumpkin soup

This is a simple traditional pumpkin soup recipe without any milk or cream, except for a garnish and that is optional. You can remove the curry and ginger if you prefer plain flavours. After making the soup, if the pumpkin flavour needs extra vibrancy, add a squeeze of fresh lemon or lime juice to the

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Salt Crusted Celeriac Soup
salt crusted celeriac soup

Celeriac can be a scary vegetable but in season at the moment and not expensive. Salt crusting it and baking it without any preparation (no peeling – just washing and then drying) – adding the salt crust /baking and then adding the cooked vegetable to simple soup WOW!!! Spectacular flavours! This recipe was designed by

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best seafood chowder
best seafood chowder

Always add a little of the water from the cooked mussels for great flavour for this soup.     ingredients   Serves 6 takes 25 mins 500g frozen seafood marinara mix 15 fresh mussels (remove beards) 15 g butter 3 bacon rashers, finely chopped 1 red capsicum, finely chopped 1 small onion, finely chopped 6

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