It’s that time of year again, when smoothie cravings slowly but surely morph into soup cravings (with crusty bread). Nothing better than sitting on the couch, tightly wrapped in your throw rug, with a steaming bowl of home-made soup in hand.
I sat down with the lovely Ling Tan from Adelaide Food Blog, “Foodie Ling” and came up with our top 3 favourite soup recipes: Mixed Bean, Chicken and Sweetcorn, and my mum’s delicious Curried Cauliflower.
Wrap your lips around these babies, this winter!
1. Curried Cauliflower Soup (My mum’s recipe)
1/4 cup oil or butter
1 medium/large cauliflower (roughly chopped – use stalk as well)
1 large brown onion (chopped)
2 tsp good quality curry powder
3 bay leaves
1/2 tsp nutmeg
600ml salt reduced vegetable stock (Massel)
600ml carnation evaporated milk or coconut milk
2/3 cup cream
1 small tin corn kernels or corn from 1 cooked fresh cob (optional)
Chopped fresh herbs (parsley, chives etc.) to garnish
- Sauté onion and curry powder until soft then add cauliflower and cook gently for 5 minutes.
- Add stock, milk, bay leaves and nutmeg, and simmer for approximately 30 minutes or until cauliflower is soft.
- Discard the bay leaves.
- Liquidise the soup and adjust seasoning if required.
- Add the cream and corn kernels, and reheat without boiling.
- Serve with a dollop of light sour cream and fresh herbs accompanied by crusty bread.
2. Mixed Bean Soup – By Foodie Ling
2 cups of dry soup mix beans/peas (soaked in hot water for 1 hour)
1 tbsp oil
1 brown onion chopped
3 cloves garlic chopped
2 large carrots diced
2 celery stalks diced
2 bay leaves
2 sprigs of thyme
2.5L of stock (I had some ham stock)
1 tin of diced tomatoes (400g)
1 tin of cannellini beans
Salt and cracked pepper
A handful of chopped parsley and some to garnish (optional)
Parmesan for serving (optional)
- Heat oil in a large pot, saute chopped onion and garlic until softened.
- Drain the liquid from soaked soup mix beans/peas and add them to the pot. Mix well. Pour in all of the stock and throw in the bay leaves then bring to boil. Reduce heat, leave to simmer for 1 hour with the lid on.
- Next, add the diced carrots, celery, tin tomatoes, tin cannellini beans, thyme and parsley to the pot. Give it a good stir then season with some salt and cracked pepper to your taste. Bring to boil and reduce to a simmer again, pop the lid back on and leave for another 45 minutes. Stir occasionally. If the soup starts to look too thick, add some water and let it continue cooking.
- Taste the soup to ensure beans are cooked and seasoning is sufficient before serving them up in bowls. Top with a bit of cracked pepper, grated parmesan and garnish with parsley if you like.
3. Chicken sweetcorn soup – By Foodie Ling
1 medium brown onion chopped
2 cloves garlic crushed
2 chicken thigh fillets cut to small pieces
1 420g can of creamed corn
2 tbsp oil
1 tbsp soy sauce
1 tbsp Chinese Shao Xing wine
1L chicken stock
1 egg beaten
1 tbsp corn flour (optional)
Coriander or sliced spring onions to garnish
- Heat oil and fry off onions and garlic until they sweat.
- Add chicken thigh fillet pieces and cook for about 5 minutes.
- Pour chicken stock, creamed corn and soy sauce and bring to boil. Reduce heat and simmer for 15 minutes.
- If you like the soup to be a thicker broth like consistency, add a bit of water to dissolve the corn flour and pour into soup. Let it simmer without lid for a further 10 minutes. Otherwise skip the cornflour step and just cook for another 10 minutes.
- Pour the beaten egg into the soup slowly from a high position in circular motion to get thin, streaky egg bits in the soup.
- Add Shao Xing wine and stir well.
- Divide the soup into 4 bowls and garnish with coriander, spring onions and/or fried shallots.
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