Soup #27

My recipe was Inspired by almost instant noodle soup recipe in the fast 800recipe book.

My version 109 calories and slightly different ingredient and I  put it in a takeout soup container with lid rather than a jar and seasoning in separate container so hubby can take to work, then he just has to add his hot water and lunch is done.

Noodles with miso soup

#27 Noodle soup with miso

Ingredients serves 1

1/2 packet slendier konjac fettucine

1 miso paste pouch

1tb organic ginger

1tb dark soy

1/2 green shallot sliced on diagonal

1 Portobello mushrooms sliced

1 handful fresh baby spinach chopped

1 handffresh coriander

1 cup boiling water

Option to add 1/4 ts red chili flakes

Method 

Chop ingredient as listed

Drain fettucine under hot water in sieve

Place mushroom then noodles with remaining ingredients in a microwave bowl  and cover with lid for 4minutes. The boiling water should soften the vegetables but If not hot enough from boiling water microwave for 2 minutes more.

Soups: #15, #9, #23

#15 Chicken & organic pea soup

#15 Chicken and organic pea 

Ingredients serves 1

  • 1 chicken stock cube massell salt reduced
  • 1 cup filtered water
  • 1 raw chicken breast fillet cubed
  • 1 light pinch onion powder
  • 1 light pinch white pepper

Method 

  1. Cut chicken into cubes
  2. Place all ingredient in saucepan
  3. Bring to slow boil then simmer until chicken is cooked through.
  4. Enjoy hot.

 

Soup #23 Mexican Bean Salsa with kale

#23 Mexican beans, kale and salsa (138 cal/serve)

Ingredients serves 2

  • 2-3 branches minus stem Organic Kale
  • 1 Organic carrot sliced
  • 1 stalk Organic Celery
  • 140g Organic mixed beans Mexican style
  • 40g Old el Paso mild Salsa
  • 1 cup Salt reduced chicken stock

Method 

  1. Pull kale off stem and discard stems.
  2. Cut Celery and carrot on diagonal .
  3. Place all ingredient in saucepan.
  4. bring to simmer for about 7-10 minutes.
  5. Serve hot

#9 Miso Chicken hotpot

#9 miso chicken hotpot 

Ingredients serves 1

  • 1 chicken breast fillet cut into strips
  • 1 pouch miso
  • 3 button mushroom sliced
  • 1 green shallot sliced on diagonal
  • 1 cup water

Method 

  1. Place all ingredient in saucepan
  2. Cook until chicken is cooked through no longer pink.
  3. Serve hot

Soups: #1, #17

#1 Vietnamese Grass-fed Beef Pho

#1 Vietnamese Grass-fed Beef Pho

Ingredients serves 1

  • 1 Tb Beef Pho stock powder
  • 1 1/2 cups boiling water
  • 1 Grass fed beef steak cut into strips
  • 1/2 cake Vermicelli noodles
  • 1 handful fresh bean sprouts
  • 1 handful fresh mint
  • 1 handful fresh coriander
  • 1/2 green shallot sliced on diagonal
  • 1tsp asian dried shrimp
  • 1tsp asian dried onion
  • Option 1tsp sriarcha (*if you like it spicy)

Method 

  1. Cut beef into strips
  2. Add to stock with 1 cup water
  3. *I reccomend you keep beef with stock and water in air tight container with lid in fridge overnight for flavours to develop
  4. if short on time just cook as per below
  5. Place beef water stock in noodle serving bowl
  6. Add remaining ingredients
  7. Microwave for 4 minutes
  8. Serve hot
  9. Option add 1tsp sriarcha if you like it spicy

Beef and chicken Pho stock powder is found in Asian supermarket.

#17 Hanoi turkey noodle soup

Hanoi Turkey noodle soup

Ingredients serves 1

  • 2 Turkey Fillet strips
  • 2 Brown mushrooms sliced
  • 2 button mushroom sliced
  • 1 green shallot sliced
  • 1tsp Sesame oil
  • 1 handful fresh coriander
  • 1 cup chicken stock massell salt reduced

Method 

  1. Cook chicken in non stick skillet until no longer pink
  2. Slice and add mushroom and shallot
  3. Add Udon noodles and stir fry
  4. Bring stock to boil in separate pan
  5. Add to serving bowl and add remaining  ingredients.

Soup recipes 30 soups for 2020

I have given myself a challenge to make 30 soups in 2020.

#5 Pumpkin

Homemade pumpkin soup

Ingredients serves 6

  • 1 organic onion diced
  • 1/2 butternut pumpkin cut into 1cm cubes
  • 1tb organic butter cubed
  • 1cup chicken bone broth
  • 1/2 cup organic tomato diced

Garnishes

  • 4 drops Lactose free cream
  • 2-3 fresh coriander leaves or parsley

Method

  1. Take skin off pumpkin and ththslicee n slice into 1cm cubes
  2. Dice onion
  3. Cut butter into cubes
  4. Place all ingredient ingredient in soup maker
  5. Turn on power put on lid, press smooth let the machine do it’s work
  6. Serve hot with cream and fresh herbs

#18 minestrone

Ingredients makes 1 pot

  • 440g Organic  Tomato
  • 1 Organic onion
  • 1 organic Carrot
  • 1 stalk Celery
  • 1 medium Potato
  • 440g Organic mixed beans drained
  • 1tsp Rice flour
  • 1/4 cup Green beans
  • 1/2 cup Butternut pumpkin
  • 1tsp minced Organic garlic
  • Light pinch Sea-salt
  • 1tsp Basil dried
  • 1tsp Thyme dried
  • 1tsp Oregano dried
  • 1 handful Fresh mint
  • 1tsp Organic sugar
  • 1tb organic bone broth vegetable stock powder (broth of life)
  • 1tb Organic ketchup

Method

  1. Peel onion, potato, butternut pumpkin and then cut into even size cubes
  2. Put medium sized pot (3-4ltr) on stove and add 2 cups water
  3. Add all ingredients and simmer on low until potato and pumpkin are cooked.
  4. Serve hot.

Chinese short soup

Chinese short soup

Serves 1

  • 1/2 homemade wontons (or buy wontons)
  • 1tsp salt reduced chicken stock powder
  • 1 cup boiling water
  • 1tsp green shallot sliced

Method

  1. Place stock and water in microwave safe bowl and mix well
  2. Add wontons
  3. Microwave for 1-2 minutes
  4. Add & slice shallots
  5. Enjoy

Miso soup

#23 Miso soup

recipe on japanese sushi & Miso post

Soups #22, #6

# 22 Miso

Soups #22 Miso Soup

Ingredients serves 1 

  • 1 pouch miso soup
  • 1 cup hot water

Method

  1. Open soup pouch into soup bowl
  2. Pour water on top of miso paste and stir well

 

# 6 Tomato with basil

Soup #6 Tomato and Basil

Ingredients serves 1 

  • 1/2 can tomato soup salt reduced
  • 1 handful fresh basil leaves

Method

  1. Place soup into microwave soup bowl
  2. Heat for 2 minutes and then stir
  3. add fresh basil

30 Soups for 2020

I love soups and love creating new combination. Some I make are my basic go to recipes others are new additions.

#1 Vietnamese beef pho

#1 Vietnamese Grass-fed Beef Pho

#2 Thai tom yum

#3 Chinese chicken and mushroom hot pot

#3 Chinese Chicken & Mushroom Hot Pot

#4 chinese short soup (wontons)

#4 Chinese short soup

#5 homemade Pumpkin

#5 Homemade pumpkin soup

#6 tomato & fresh herbs

#6 Tomato & fresh Basil

#7  kale, garlic and lemon

#8 sausages, Vegetables  and herbs

#9 miso and chicken hotpot

#10 turkey bacon and organic peas

#11 cream of……

#12 coconut curry

#13 laksa

#14 potato, leek and turkey bacon

#15 chicken and organic peas

#15 Chicken & organic pea soup

#16 broccoli and cauli

#16 Cauliflower & Broccoli Soup

#17 Hanoi turkey noodle

#17 turkey Hanoi noodle soup

#18 minestrone

#18 Minestrone

#19 sweet potato and carrot

#20 heart friendly vegetables

#21 miso & Nori

#21 Miso & Nori soup

#22 miso

#22 Miso Soup

#23 Mexican beans, kale and salsa

#23 Mexican Bean Salsa Soup

#24 beef sukiyaki hot pot

#24 beef sukiyaki hot pot

#25 scotch broth

#26 consomme broth

#27 noodles with miso

#27 Noodles with miso soup

#28 Thai tom kha

#29 lamb mint chili hot pot

#30 iced tomato and mint

Soup Recipes

Soups make a nice entree or snack between meals. These are all homemade.

Soup #16

 

 

 

 

 

 

Recipe  Soup #16
Ingredients serves 2

  • 1cup Cauliflower
  • 1cup Broccoli
  • 1tb Organic vegetable bone broth powder
  • 1 cup Water

Method

  1. Place ingredient in soup maker
  2. Close lid and turn on power. Press smooth.
  3. Serve hot when machine beeps