Minestrone

2 Tbs olive oil
4 cloves garlic, finely chopped
2 medium onion, finely chopped
2 large carrot, finely chopped
4 sticks of celery, sliced
2 tsp mixed herbs
400g tinned tomatoes
4L vege stock
800g can red kidney beans, drained
2 zucchini, chopped 
500g dried macaroni 
Crusty bread, sliced

Heat oil in saucepan over medium heat, add the garlic, onion, carrot, celery and mixed herbs. Stir for a few minutes until the onion is soft. Add the tinned tomatoes and stock and bring to the boil. Reduce the heat and simmer for about 20mins. Add in the pasta, kidney beans and zucchini. Simmer for 15 mins, until the pasta is cooked. Serve with crusty bread. Cool leftovers quickly in sink of cold water to stop pasta cooking more.

Serves approx 12, quantity interchangeable.
Adapted from bettycrocker.com

Cheddar Corn Chowder (Auntie Jeanette's Soup)

2 cups potatoes, diced

1/2 cup carrot, sliced

1/2 cup celery, chopped

1 small onion, chopped

2 1/2 tsp salt 

2 cups boiling water 

30g butter 

1/4 cup flour 

2 cups milk 

125g grated cheddar cheese

pinch cayenne pepper

500g can cream-style corn 

 

Combine vegetables, salt and boiling water. Cover and simmer till tender (about 20mins). Do not drain. Put aside. In another saucepan melt butter. Add flour and stir to a paste. Add milk gradually and stir till nearly boiling. Add cheese and cayenne pepper. Stir till cheese is melted. Add corn and undrained vegetables. Simmer till reheated. Do not boil or soup will curdle. Blend with stick mixer for creamy soup or leave chunky.

Easily doubled.

 

 

Chicken and Sweet Corn Soup

 

6 cups chicken stock
2 large chicken breast (500g), chopped
4 cups of canned sweet corn
2 spring onion, chopped
2 cups baby spinach leaves
5 Tbs cornflour
4 tsp soy sauce
4 Tbs thickened cream
8 coriander sprigs, garnish

Place the chicken stock and chicken in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl. Set aside for 5 mins to cool slightly. Finely shred. Place drained corn in food processor, chop coarsely.  Add shredded chicken, corn, spring onion and spinach to stock, simmer briefly. Season with salt and pepper. Combine cornflour and 2 Tbs cold water, stir into soup until it thickens. Stir in soy sauce and cream, heat briefly. Ladle into bowls, garnish with coriander and croutons. 

*150g peas or 200g asparagus can substitute spinach

Makes 4 main serves

Gazpacho

6 ripe red tomatos, peeled (1kg)
1 cup white wine or stock
2 cloves garlic, crushed
1/2 tsp ground cumin
salt and pepper
1 1/2 cups fresh bread crumbs
1/3 cup olive oil
1/4 cup wine vinegar
1 large onion, diced
1 green capsicum, cored and diced
1 cucumber, peeled and diced
12-16 ice cubes

Cook half tomatos with wine, blend to puree. Dice remaining tomatos, onion, cucumber and capsicum. Crush garlic, add cummin and mix in bread crumbs, gradually stir in oil. Add viegar little at a time, then tomato puree. Combine veges, mix well and chill for 2-3 hrs. Serve over ice.

*Can serve veges separate. Can serve with boiled eggs and crutons

Garlic Soup

1.5L water
4 potatoes
1 carrot
2 celery stalks
1 onion
2 large bulbs garlic
Thyme
Cayenne

Bring water to boil. Add diced veges, garlic and spices. Cook over medium heat for 20-30mins. Puree and serve.

Potato and Leek Soup

1 Tbs olive oil

1 brown onion, chopped 

1 garlic clove, crushed 

4 medium (700g) potatoes, peeled and cubed 

2 leeks, thinly sliced 

5 cups vegetable stock 

1/2 cup thickened cream 

2 tbs chives, finely chopped 

 

Heat oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 mins or until the onion softens. Add the potato and leek and cook, stirring, for 5 mins or until leek softens. Add the stock and bring to the boil. Reduce heat to medium and gently boil, uncovered, for 20 mins or until potato is soft. Remove from heat and set aside for 10 mins to cool. Blend potato mixture in blender until smooth. Place the soup over medium heat. Add the cream and stir to combine. Cook, stirring, for 5 mins or until hot. Ladle the soup among serving bowls. Serve immediately sprinkled with chives and croutons.

 

*Suitable to double recipe

Pumpkin Cheddar Chowder

4 rashers bacon, roughly chopped
2 leeks, sliced
250g pumpkin, peeled and chopped
250g potato, peeled and chopped
3 cups water
salt & pepper
1/4 tsp oregano
2 cups grated cheddar cheese
1 cup milk

Saute bacon and leek until cooked. Add pumpkin, potato, water, salt & pepper and oregano. Simmer until vegetables are tender (about 15-20mins). Add cheese and milk. Reheat and serve. Do not boil.

Pumpkin Soup

1 butternut pumpkin
2 onions
60g butter
3 1/2 cups chicken stock
440g can creamed corn
3 tsp Worcestershire sauce
1/2 cup cream

Peel and dice pumpkin, chop onions. Combine pumpkin, onions and butter in microwave-proof dish, cover loosely. Microwave on high 3min. Add chicken stock, cover, microwave on high further 25min. Puree in blender, add corn, sauce and cream. Microwave on high further 2min.

French Vichyssoise Soup (cold potato and leek)

4 cups potatoes, peeled and chopped
500g leeks or onions, thinest sliced
2 L chicken stock
1 tsp salt
pepper
1 cup cream
3 Tbs chives or parsley, finely cut

Simmer potatoes, leeks, stock and salt, partially covered for 40-50mins or until vegetables are tender. Sieve into bowl and pour back into pan. Season with salt and pepper and stir in cream (don't use blender or it will be too smooth). Chill until very cold. Serve garnished with chives.

*can be served hot.