Tag Archive for 'soup'

Kicking Carrot Soup

I am back, albeit only for 2 posts, before I am heading on a 4 week holiday to 4 countries. Crazy I know, but hopefully this way we’ll be able to catch up with as many relatives and friends as possible plus see some beautiful sites and eat delicious food all at once.

Since I am still in my pyjamas in the midst of the pre-holiday packing chaos,  I’ll make this short and just share a couple of recipes from my recent cooking classes. The carrot soup is simple and tasty. It gets it’s kick from the ginger and a hint of citrus from freshly squeezed orange juice. The color is magnificent and makes this soup quite appealing to small children.  

I’ll take lots of pictures on our vacation and will share some of our adventures when we get back in a month. Be well and enjoy the summer or winter, depending which side of the planet you’re on.

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Mamma Mia Minestrone

I love soups! And it is killing me that the weather is still not even turning the tiniest bit towards fall. I am trying to ignore it as best as I can and at least in my kitchen pretend that it’s time for soups, pumpkin bread pudding and other heftier fair. The pudding will need a bit more practice, although my husband commented (after having his second portion) that it’s made with too much sugar, cream and white bread, all of which we don’t really need. I wanted to strangle him, but he’s right, I have been complaining about my more and more unforgiving waistline since turning the big 40 last year. I guess I’ll be going back to whole grains, maple syrup and almond milk then, which are almost equally calorific as their white counterparts, but a lot better for the conscience.

The recipe of today, for the best Minestrone ever tasted, is nothing to worry about for all my figure conscious friends.  This soup is fantastic, very adaptable to the season you’re in (unless it’s over 30C/86F), full of good stuff and makes a great family dinner. It is a complete meal, so don’t think of this as an appetizer. No one is hungry after eating this soup, besides most will have at least two helpings anyway.

I got the recipe out of Jamie Oliver’s Jamie’s Italy book. I changed it slightly over the years, mainly by adding more pasta and stock. I love it with zucchini and chard or kale, but it’s easily adaptable to any vegetables in season. Instead of the cannellini beans, you could use fresh broad (fava) beans, peas or borlotti beans. Great additions to the soffrito would be leek or fennel. A good quality stock is key, but that’s true for all soups. I used my homemade chicken stock, but if you want to keep it vegetarian, a vegetable stock is equally well suited.

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Chicken Tortilla Soup

I am sorry for my absence from blogging, but all of a sudden life has gotten really busy. We only have 2 weeks of the school year left, and every little box in our calendar is full with things to do. Assemblies, performances, concerts, Christmas parties and holiday preparations have taken over my life. And it’s less than 3 weeks until we leave for our annual winter holiday in Massachusetts, which can’t come soon enough, especially after last weeks 39C (103F). It was just a few degrees cooler for the company’s Thanksgiving dinner, which didn’t stop anyone from piling into a fantastic pot-luck buffet, loaded with turkeys, hams, dozens (almost!) of sweet potato casseroles and stuffings of all kinds. Not that this will prevent me from doing it all over again this Thursday, especially now that I foolishly invited some friends over. You can tell, it’s only been just over a decade since my first Thanksgiving dinner and I don’t yet have the tired look on my face like most Americans when they think of another gigantic turkey dinner and all it’s left overs. Anyway, I am getting carried away. Today’s blog is not actually about anything related to fall or winter or any holidays, but about the fabulous Chicken Tortilla Soup I made today. Something else entirely.

I have had my last cooking session for this year today. Yeah! The ladies did a marvelous job and really got to work on the tortillas. We had about 10 left over, and since they don’t really stay fresh for more than a couple of hours, I turned them into crisp tortilla strips for a Chicken-Tortilla Soup. I got to work, checking websites and blogs for inspiration, picking a few ideas here and there and combining them all in a fantastic, super-delicious soup. I used home made chicken stock from the freezer and added left over shredded chicken, slow roasted tomatoes, corn, zucchini for a little extra nutrition and a bit of left over chard. Not necessary and definitely not traditional, but handy. A sprinkle of grated cheese, some fresh coriander (cilantro) and a drizzle of lime juice rounded it all up. The spice came in form of 2 fresh red long chillies and one crumbled up dried chili. Jalapenos would work just as well, so would cayenne pepper. I am no expert on chilies and there is a total lack of variety here in Australia, so if you know your chilies, you’ll probably know which ones and how many to use. If not, start slowly. If the soup isn’t spicy enough, you can always add some more during the cooking process.

Anyway, give it a go. It’s fast, easy and totally delicious. A definite winner which I am already looking forward to cooking again.

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Curried Winter Squash Soup

Another cooking class favourite! Even the pickiest of eaters will love the combination of sweet, tart and spice in this soup. Roasting the squash will bring out it’s lovely sweet flavour. You can substitute the apple juice with apple sauce or add another apple.

Serves 6

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 tablespoon minced, peeled fresh ginger root
  • 1 teaspoon curry powder
  • 4 cups chicken broth
  • 1 cup apple juice
  • 1 teaspoon lemon juice
  • 1 large winter squash (about 2 1/2 pounds), such as butternut, cut in half length wise and seeds taken out
  • 1 apple, peeled and diced
  • Sea salt and fresh pepper to taste
  • 2 tablespoons almond meal to thicken (optional)

 

Directions

  1. Preheat oven to 400 F (200 C). Brush both squash halves with olive oil and sprinkle with salt. Place on baking tray, cut side up. Cover squash with baking paper, followed by aluminium foil, wrapping both around sides of squash. Roast for about 40 minutes or until tender. Remove from oven and let cool.
  2. Scoop flesh out of squash halves and place in a separate bowl.
  3. In the meantime, place large soup pot or Dutch oven over medium heat. Add the oil and onion and sauté for 10 minutes until onion has softened. Stir in ginger and curry powder and sauté for another minute. Add the broth, apple juice, lemon juice, squash and apple.  Bring soup to boil, reduce heat, and simmer for 10 minutes.
  4. Stir in almond meal if soup needs a little thickening
  5. Use immersion blender to blend soup until smooth. Alternately, transfer soup in batches to blender and process.
  6. Season with sea salt and freshly ground pepper.