It’s beginning to get colder and I love to make soups for fillers between meals or to have as a meal itself. Here are some basic and quick recipes to make . Serves 6-8. *Tip these “base ingredients” can also be used as a starter for stir fries just leave out the stock but then add green shallots, curry, chili, Asian sauces, Meat, Fish, Seafood, Poultry or Asian vegetables (such as wombok, bok choy, water chestnuts, baby corn spears, bean sprouts )and serve on its own or with rice or quinoa
Soup Base Ingredients
2 Carrots diced
2 celery stalks diced
1 onion diced
2 garlic cloves diced
1cm piece ginger diced
1 Cup Chicken Stock (or bone broth if avail)
Light Pinch Sea-Salt
Light pinch White Pepper
Dice ingredients then add to soup maker with choice of variations then press smooth for smooth soup, chunky for chunky or blend to just blend. *Make sure stock is up to the min or max line on soup maker.
If you don’t have a soup maker it can be done in a pot on stove until vegetables are cooked and tender then put in blender and blitz until thick.
Variations to add to base ingredients
Vegetable soup: 1 leek, 400g organic tomatoes crushed, 1/4 cabbage sliced finely, 1 cup green beans, options to add : passatta or pasta sauce, cleaver’s organic hotdogs
Pumpkin Soup with parsley : 1/2 butternut pumpkin, 1 pouch salt reduced tomato paste, 15g butter diced, Garnish Parsley Flakes
Sweet potato and pumpkin curry soup: 1/4 butternut pumpkin diced, 1 sweet potato diced, 1tsp curry powder keens, 1/2 tsp nutmeg, 1/2ts tarragon, 15g organic butter diced , Garnish Fresh Coriander