Easy Immunity Soup

Immunity Soup

Difficulty: Easy Serves 8-10 Y'all know that if I'm making a soup like this, it's because I feel like I'm getting sick or it's too bloody late! Packed with the healing powers of garlic, ginger, turmeric, chilli and lemon plus filling and nutrient rich beans, lentils and vegetables - this soup is just want you need as the weather starts to cool down. Quick! Make it before it's too late! P.S. Summer is over and I'm really happy about it. Ingredients 2 tablespoons olive oil 1 large red onion, diced 4 cloves garlic, finely chopped 5cm x 5cm piece of ginger, peeled and finely chopped 1 piece fresh turmeric, finely chopped 1 large fresh red chilli, finely chopped Juice and grated rind of one lemon ...

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Artichoke + Potato Soup

artichokesoup

Difficulty: Easy-Medium Serves 4 Making soup is so easy and this time of year is perfect for making large pots of soup and my secret is to make a batch over the weekend so my lunches for the week are sorted. Artichokes look amazing and were on sale at my local supermarket, so I decided to use them to make this light yet satisfying soup. Served with crusty bread, this is the perfect winter warmer. Ingredients 2 tablespoons olive oil 4 globe artichoke hearts (this video may help), chopped 1 leek (white parts only), chopped 4 French shallots (or a small brown onion), finely chopped 3 cloves of garlic, crushed 3 large potatoes, peeled and cubed 1 handful of parsley, chopped 1 sprig...

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Roasted Cauliflower and Garlic Soup

Difficulty: Easy Serves 4 (or 2 large serves) This week I had a hankerin' for cauliflower so I bought a head of it. I wasn't sure what I wanted to do with it until I realised it was probably time to make another soup. I've been housesitting with access to a Blendtec and have been testing out its varied capabilities but was yet to try a smooth soup. Let me tell you, this was blended beautifully with a lovely thick and creamy texture and a deep yet tangy flavour. Ingredients 1 head cauliflower 6 small cloves garlic Olive oil 2 stock cubes (I used chicken style but vegetable will suffice) 700mL water 1 brown onion, chopped Juice of 1/2 a lemon 2 tablespoons nutritional yeast Salt and pepper to taste Chives to serve,...

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Black Bean, Vegetable and Chipotle Soup

Difficulty: Easy Serves 4-6 I have become so bloody good at eating chilli that I am getting to the point where I want to chuck chilli in everything, it's becoming absurd. What's not absurd is this soup. This soup is great. As I said before, I'm going wild with the chilli lately so ease up on the chipotle if you can't handle it. But I reckon you can, I believe in you! Ingredients 1 teaspoon olive oil 1 small red onion, chopped 2 garlic cloves, finely chopped 1 can crushed tomatoes 1.25 litres water 3 beef-style stock cubes (vegetable will do) 3 chipotle peppers, chopped 2 cups cooked black beans 1 1/2 cups corn kernels 1 red capsicum, chopped 2 celery sticks, chopped Salt to taste Method In a large pot, heat the olive oil before adding...

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Vietnamese Asparagus Soup

Difficulty: Easy Serves 4 Asian soups are totally the best kind of soups and Vietnamese soups are the best kind of Asian soups. Well that was a mouthful! Speaking of mouthfuls, you should definitely get this amazing concoction up in your mouth ASAP. You can used canned asparagus if you want to but to be honest I think fresh is best for this one. Ingredients 1/4 cup water 2 tablespoons cornflour 1 litre water 2 chicken-style stock cubes 2 bunches asparagus Handful baby corn 2 shitake mushrooms Half block firm tofu 1 spring onion 1 tablespoon vegan fish sauce Method In a small bowl, combine the 1/4 cup water and cornflour in a bowl and mix well before setting aside. Add the rest of the water and stock cubes to a large saucepan and bring to...

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Vietnamese Sweet and Sour Soup

    Difficulty: Easy-Medium Serves 4 I visit a local Vietnamese restaurant nearly every week and one of my favourite menu items is the sweet and sour soup. Last weekend I decided to give it a whirl and make my own, the results were nearly just as good. The serving sizes probably aren't big enough for dinner without an accompaniment but perfect for a light lunch. Ingredients 1/2 cup tamarind puree 6 cups hot water 2 cloves garlic, finely chopped 1 block tofu, cut into cubes 1 brown onion, cut into chunks 3 vegetable stock cubes 2 tablespoons caster sugar 2 tablespoons vegetarian fish sauce 2 celery stalks, sliced diagonally 3/4 cup bean shoots 1 1/4 cups mushrooms, chopped Method Put the tamarind and a cup of hot water in a bowl and allow the tamarind to dissolve. Push...

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Curried Split Mung Bean, Lentil and Pumpkin Soup

Difficulty: Easy-Medium Serves 4 Since it's winter time I've decided to give soup another bash. I had some friends over for dinner recently and soup was a last minute addition to the menu, so I was at the mercy of the ingredients in the kitchen. As the title would suggest, I came across some dried split mung beans, some lentils and a pumpkin so I decided to run with that. The result was a tasty and flavoursome winter warmer, especially when served in my Nana's old pumpkin bowl! Ingredients 2 tablespoons olive oil 1/2 red onion, finely chopped 2 cloves garlic, crushed 2 tablespoons curry powder 4 chicken style stock cubes 2 litres water 1 cup dried red lentils 1 cup dried split mung beans 1/2 kent pumpkin, peeled, deseeded and chopped...

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“Beef” and Tofu Pho

Difficulty: Easy-Medium Serves 4 I've been thinking of making pho for a while now, so I made a trip to my local Asian grocer and stocked up on delicious ingredients. If you've never heard of pho, it's a traditional Vietnamese soup served with rice noodles, vegetables, herbs and some kind of meat. Obviously I'm mixing this up with some mock meat but if that's not your thing just use the tofu. It's surprisingly easy to make, just a little time consuming to prepare all of your ingredients. In saying that though, you can probably have this baby made in about an hour. Another fun idea is to just serve the broth, noodles and prepared ingredients and everybody can build their own! Ingredients 2...

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Red Lentil & Vegetable Soup

Difficulty: Easy Serves 6 The weather has been kind of nuts here lately. You think summer has hit and then the next second there's a cold chill and a thunderstorm! Since I'm not the summery type, I'm appreciating the small parts of winter that are still remaining and taking the chance to eat a heck load of soup. This is so so so so so easy and really delicious, while winter is still here you should give it a try! Ingredients 3 cups red lentils 1 tablespoon olive oil 1 large brown onion, finely chopped 2 cloves garlic, minced 3 chicken style stock cubes (I use Massel) 3 litres water 2 medium potatoes, chopped 2 carrots, chopped 1/4 cauliflower, chopped 1/2 broccoli, chopped 3 tablespoons tomato paste 1 tablespoon dried herbs Salt and pepper to taste Method Rinse...

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Roasted Pumpkin Soup

Difficulty: Easy-Medium Serves 4 Despite the fact I keep mentioning I'm not the biggest fan of soups, I keep making them. I'd never made a pumpkin soup before so decided to give it a whirl. Not too bad at all, I even had to hide the leftovers from my family so I could have it for lunch the next day! Ingredients 1 kg jap pumpkin, cubed 4 tablespoons olive oil 3 teaspoons salt 2 brown onions, finely chopped 2 cloves garlic, crushed 1 teaspoon ground cumin 1/4 teaspoon turmeric 700mL boiling water 2 chicken style stock cubes 1 teaspoon cracked pepper Tofutti Soy Supreme sour cream to serve Method Preheat oven to 200°C. In a baking dish, evenly distribute the pumpkin in a single layer before drizzling with 2 tablespoons of olive oil and 2 teaspoons of...

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Spinach & Potato Soup

Difficulty: Easy Serves 4 With winter fast approaching it's time to get soups cranking again. You see, I used to hate soup. In fact, I used to hate anything that was exclusively served in a bowl. Yet the more I make it, the more I realise that it ain't so bad, just a matter of getting the right combination of flavours and textures. While this soup is light, it's also very filling, enjoy with some lightly toasted bread and settle down in front of the heater. Ingredients 1 teaspoon minced garlic 1 brown onion, chopped 6 cups boiling water 4 chicken style stock cubes 5 potatoes, peeled and chopped 1 bunch of spinach, finely chopped Soyatoo Cooking Cream to serve Method In a pot, lightly fry the onion and garlic until the...

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Tom Yum Soup

Difficulty: Easy Serves 6 Recently, my mum brought home some Lamyong Vegetarian Tom Yum Paste and I was super psyched to try it. Since seafood is popular around Easter I decided to get in on the action, vegan style of course! Lamyong Vegetarian Prawns put the YUM in this super simple, super tasty Tom Yum Soup. This recipe will serve 6 people as a meal however just scale it down if you want to use it as an entree or accompaniment. People who know me will be terribly confused over why I have made something that involves an entire bunch of coriander. I coined it the "arrogant herb" as it tends to overpower any dish it comes into contact with. However, since people...

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“Chicken” and Creamed Corn Soup

Difficulty: Easy Serves 4-6 Now I have mentioned before that I'm not a great lover of soup, but I am yet to mention my irrational fear of corn. No sir, I do not not trust corn kernels; the way they squeak when they come into contact with each other or teeth is almost too much for me to handle. Since I do in fact enjoy the taste of corn, I have been trying to overcome this fear by cooking with it. This soup is deliciously tasty and works well as the perfect accompaniment or as a meal on its own. Has this soup cured me? I do hope so, now I can focus on my issue with sliced tomato...

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Hearty Vegetable Soup

Difficulty: Easy Serves Four I've said it before and I'll say it again, I'm not the biggest fan of soup. However these unseasonably cloudy Sydney days allow me to pretend that it's winter again and forget that a hot, sticky Christmas is but weeks away. Plus I seem to be pretty freaking good at making soup, so it seems like a waste of my talents not to make it! Ingredients 3 cloves garlic, chopped Handful of basil, chopped 1 brown onion 1 carrot 1 zucchini 1 swede (turnip) 3 potatoes 2 stalks of celery 1 leek 1.5 litres of water 4 beef style stock cubes 1 teaspoon plain flour 2 tablespoons tomato paste 1 tablespoon nutritional yeast Salt and pepper to taste Method Cut all of the vegetables into even chunks. You can peel them if you want to however...

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Pumpkin Soup with Ginger

Difficulty: Medium Serves Four (or two if you want larger servings) 'Season Treason' is a term that my brother and I assigned to activities that are typically performed in one season but are carried out in another. Eating soup as we approach summer in Australia is a prime example of this but I've always been a culinary maverick so go figure. Ingredients 1 brown onion, chopped 1 teaspoon minced garlic 1 tablespoon minced ginger 1 teaspoon ground nutmeg 750mL to 1L boiling water (depending on desired consistency) 4 chicken style stock cubes (I use Massel) 1/2 Kent pumpkin, cut into small cubes 1 large potato, cut into small cubes 1/4 cup soy cooking milk (I use Carnation) Salt, pepper, Tofutti Better Than Cream Cheese and chives to serve Method In a stockpot, fry the onion,...

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Creamy Potato & Garlic Soup

Difficulty: Easy Serves Two In all honesty, I'm not the biggest soup fan. However as far as soups go, this one is pretty dope. It's easy to make, creamy, tasty and extremely filling. The colder months in Australia are rapidly disappearing so get in quick to enjoy this one! Ingredients 1 brown onion, finely chopped 2 tablespoons of minced garlic 8 medium potatoes, peeled and chopped into small chunks 750 ml water 3 chicken style stock cubes 1/3 cup soy milk salt and pepper Method In a large saucepan, fry the onion and garlic in a little olive oil. Once browned, add the potato, stock cubes and water. Stir and cover. Once the potatoes have softened, remove from the heat and blend well with a stick mixer. Add the salt, pepper and soy milk and blend...

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