Carrot and ginger soup with yoghurt
Olive oil spray
1 large brown onion, coarsely chopped
2 garlic cloves, crushed
2 teaspoons finely grated fresh ginger
2 teaspoons ground cumin
500g sweet potato, peeled, coarsely chopped
4 large (about 600g) carrots, peeled, coarsely chopped
1L salt reduced stock – chicken or vegetable
130g (1/2 cup) low-fat natural yoghurt
Chopped fresh chives, to serve
Heat a large saucepan over medium heat. Spray with olive oil spray. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic, ginger and cumin. Cook, stirring, for 1-2 minutes or until aromatic.
Add the sweet potato, carrot, and stock. Increase heat to high. Bring to the boil. Cover and reduce heat to low. Cook for 15-20 minutes or until the vegetables are soft. Set aside to cool slightly.
Place half the sweet potato mixture in the jug of a blender. Blend until smooth. Transfer the soup to a clean saucepan. Repeat with the remaining sweet potato mixture. Place the soup over low heat and stir until heated through. Season with pepper.
Ladle the soup among serving bowls. Top with yoghurt and chives to serve.
Thai green curry and broccoli soup
1 large head broccoli
2 tablespoons Thai green curry paste
2 1/2 cups chicken stock
2 potatoes, peeled, chopped
400ml can coconut milk
150g dried rice stick noodles
2 tablespoons lime juice
Fresh coriander leaves and sliced green onion, to serve
Remove stems from broccoli and thinly slice. Cut broccoli into small florets.
Heat a large heavy-based saucepan over medium-high heat. Add curry paste. Cook, stirring, for 2 minutes or until fragrant. Gradually stir in stock until combined. Add 2 cups cold water, potato, broccoli stems and 1/2 the broccoli florets. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until potato is tender.
Blend or process until smooth. Return to pan over medium heat. Add remaining broccoli, coconut milk and noodles. Season with salt and pepper. Simmer, uncovered, until noodles are tender. Stir in lime juice.
Serve soup topped with coriander and green onion.
Miso, tofu and noodle soup
1.5L (6 cups) boiling water
2 tablespoons miso paste
2 x 190g pkts udon noodles
2 carrots, peeled, cut into matchsticks
2 spring onion, ends trimmed, cut into 5cm lengths, thinly sliced lengthways
1 bunch asparagus, woody ends trimmed, thinly sliced diagonally
1 x 300g pkt silken tofu, cut into 2cm pieces plus 1/4 cup finely chopped fresh chives
Place the water in a large saucepan over medium heat. Add the miso and stir to combine. Reduce heat to low. Add the noodles and gently stir to separate. Add the carrot, shallot and asparagus and cook for 1 minute or until asparagus is bright green and tender crisp.
Divide the noodles and soup among serving bowls. Top with tofu and sprinkle with chives. Serve immediately.
Moroccan sweet potato, carrot and chickpea soup
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 teaspoons Madras curry powder
1 1/2 cups dried red lentils
1.75kg butternut pumpkin, peeled, seeds removed, and chopped
5 cups vegetable stock
natural yoghurt, to serve
Heat oil in a large heavy-based saucepan over medium heat. Add onion and garlic, cooking for 2 to 3 minutes until soft. Stir in curry powder and cook, stirring, for 30 seconds.
Add lentils, pumpkin, and stock. Stir until well-combined. Bring to the boil. Reduce heat to medium-low. Cook, partially covered, for about 20 minutes, stirring regularly until pumpkin is just tender.
Serve immediately, topped with a dollop of natural yoghurt if desired.
Four-bean soup with barley
1 tablespoon olive oil
1 onion, roughly chopped
3 garlic cloves, sliced
1 celery stalk, roughly chopped
1 carrot, roughly chopped
3 thyme sprigs
1/2 cup (105g) pearl barley
2 cups (500ml) vegetable stock
2 x 400g cans four-bean mix, rinsed, drained
400g can chopped tomatoes
1/2 cup finely sliced flat-leaf parsley leaves
Heat the oil in a large, deep saucepan over low heat. Add the onion, garlic, celery, carrot and thyme, and cook, stirring, for 8-10 minutes until onion is soft. Add the barley and stir to coat in the onion mixture. Add the vegetable stock and 1 litre (4 cups) water, then bring to the boil. Reduce heat to medium-low and simmer for 20 minutes or until barley is slightly tender.
Add the beans and tomato, and stir to combine. Bring back to a simmer and cook for a further 15 minutes or until barley is soft. Serve in bowls sprinkled with parsley.
Broccoli, spinach & potato soup
Olive oil spray
1 brown onion, finely chopped
2 garlic cloves, crushed
1L (4 cups) vegetable stock
400g potatoes, peeled, coarsely chopped
450g broccoli, cut into florets
75g baby spinach leaves
1/2 cup fresh basil leaves
90g (1/3 cup) light sour cream
1 tablespoon bought basil pesto
Fresh basil sprigs, to serve
Crusty bread slices, to serve
Heat a saucepan over medium heat. Spray with oil. Add onion and stir for 5 minutes or until soft. Add garlic and stir for 1 minute or until aromatic. Add stock and potato. Bring to boil. Cover. Reduce heat to low. Simmer for 5 minutes. Add broccoli and simmer for 6-7 minutes or until vegetables are tender. Add spinach. Simmer for 1 minute or until just wilted. Set aside to cool.
Add basil leaves. Blend one-third of mixture in a blender until smooth. Transfer to a clean saucepan. Repeat twice with remaining mixture. Cook soup over medium heat for 2 minutes or until heated through.
Combine sour cream and pesto in a bowl. Divide soup among bowls. Top with pesto cream and basil sprigs. Serve with bread.
~ All recipes courtesy Taste
