Tag: soup

1kg pumpkin, peeled, deseeded, cut into 1cm pieces
800g carrots, peeled, cut into 1cm pieces
60ml (1/4 cup) olive oil
2 brown onions, halved, thinly sliced
1 tsp mustard seeds
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/4 tsp chilli powder (optional)
1L (4 cups) salt-reduced vegetable stock
500ml (2 cups) water
Natural yoghurt, to serve
Bought naan bread, warmed, to serve

Preheat oven to 210°C. Line a large roasting pan with non-stick baking paper. Place pumpkin and carrot in lined pan. Drizzle over 2 tablespoons of oil and toss to coat. Roast for 30-35 minutes or until golden and tender.

Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion. Season with salt. Reduce heat to low. Cook, stirring often, for 20 minutes or until soft. Add mustard seeds, coriander, cumin, turmeric and chilli powder, if desired. Cook, stirring, for 2 minutes or until aromatic and the mustard seeds start to pop.

Add the pumpkin, carrot, stock and water. Increase heat to medium. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes. Uncover. Set aside for 15 minutes to cool slightly.

Blend until smooth.

Place over low heat and cook, stirring, for 4 minutes or until heated through. Ladle among serving bowls. Top with a dollop of yoghurt and stir to create a swirled effect. Serve with naan bread.

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 stalks of celery, finely chopped
• 1 red pepper, finely chopped
• 1 medium onion, finely chopped
• 1 jalapeno, finely chopped, seeds and membrane removed
• 1/4 cup thinly sliced or cooked chopped ham
• 3 1/2 cups chicken broth
• 3 tablespoons flour
• 3 ears of fresh corn kernels or 1 1/2 cups frozen corn kernels
• 2 large chicken breasts, cooked and shredded
• 4 oz. softened cream cheese
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese

Directions

1. Place olive oil in a large pot over medium heat. Saute celery, pepper, onion and jalapeno until tender, about 5 minutes. Stir in the ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat.
2. Whisk together the cream cheese and milk in a large bowl until smooth (I had a difficult time getting my cream cheese to completely whisk into the milk so my soup had some minor small lumps but next time, I’ll soften the cream cheese until almost melted in the microwave).
3. Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve.

Ingredients

1kg onions, cut into slices
2 pints beef stock
1 cup white wine
1 tsp sugar
olive oil
mozarella or gruyere cheese
crusty bread

Prep

In a large pot on high heat, add oil, onions and sugar and sautee for 5 minutes (until the edges of the onions start to blacken a bit). Reduce to minimum heat and let simmer for 30 minutes, stirring occasionally.

After that time, you'll be left with nicely browned onions and a good coating of flavour on the bottom of the pan. Deglaze gently with the white wine and add the beef stock. Let simmer for 1 hour.

Toast some crusty bread to make large croutons. Distribute soup into over-proof bowls. Top with croutons and cheese and broil until the cheese is golden.

Serve immediately.