Minestrone soup

minestrone soup

Serves 8

1 litre beef stock ( Make your own https://eloiseemmett.wordpress.com/2013/01/19/stocks/)
2 onions
2 cloves garlic
3 medium carrots
2 stalks celery
tablespoon basil
teaspoon oregano
2 rashers bacon
400 grams tomato
400 grams cooked kidney or cannellini beans
200 grams small pasta
salt and cracked pepper

Heat a large pot on the stove with a dash of olive oil, add the peeled and finely diced onion, crushed garlic and finely diced bacon, celery and carrots and sauté for about 3 minutes or until soft. Add the herbs tomato and stock and simmer for 20 minutes. Add the pasta until cooked (add any other vegies you might like to here, peas, green beans, corn) and add the cooked beans and season with salt and pepper.

Serve topped with a little parmesan with some garlic pizza bread

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

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French onion soup

Making your own stock makes the best tasting soups and sauces. I find using the slowcooker the simplest way to make small batches of stock at home. There is more information for making stock in the slow cooker from a old post here: https://eloiseemmett.wordpress.com/2013/01/19/stocks/

STOCK
1 kilo beef bones
3 sprigs Thyme
2 bay leaf
Pepper
Salt
2 cups stock vegies or trimmings from carrots, leek, celery, onion and tomatoes
2 cloves garlic

1 kilo brown onions
teaspoon butter
2 tablespoons brown sugar

Trim the fat from the bones and bake them in the oven to brown in a baking tray for 20 minutes. Put them in the slow cooker with the thyme, bay leaf, onion ends, pinch of salt and pepper, vegetables or trimmings and 2 litres of water cook on high for 8 hours. Strain and refrigerate the stock so the fat settles on top, discard the fat.

Slice the onions and fry in hot pot for 5 minutes, making sure they get some colour, add the sugar and cook for a few minutes until the sugar caramelizes add the stock and continue to cook for a further 15 minutes, season with salt and pepper and serve.

french onion soup

 

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Green tomato and red lentil soup

Serve this delicious soup with a spoonful of natural yogurt and some flatbread. I have frozen quite a few 700 gram bags of green tomatoes so that I can make this soup during the winter months when there are not as many fresh local vegies available.

2 Cloves garlic
1 brown Onion
2 medium carrots
2 stalks celery
½ teaspoon cumin
½ teaspoon garam marsala
½ teaspoon ground coriander seed
¼ teaspoon chilli
¼ Teaspoon dry ginger
700 grams green tomatoes
150 grams red lentils
700 ml chicken stock salt and pepper

Peel and dice onion, carrot, celery and crush garlic and saute in a dash of olive oil in a heavy based pot for about 2 minutes, add spices and saute for a further 2 minutes. Add the chopped tomatoes, lentils and stock and simmer for about 40 minutes season with the salt and pepper and serve.

In the thermomix peel the onion, carrot, and garlic add to the bowl with the celery chop speed 3/ 5 seconds. Cook 2 minutes/ 100C/speed 1. Add spices and cook 2 minutes 100C speed 1. Add tomatoes, lentils and stock and cook 40 minutes/100C/speed 1. Puree 1 minute/speed 9, or if you like your soup a little chunky just chop speed5/5 seconds. Season with salt and pepper and serve.

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Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Carrot and Pumpkin soup with brown and sage

 

1 tablespoon butter
2 cloves garlic
20 big sage leaves
5 large carrots
1 onion
1 litre veg or chicken stock (or 1tbs stock paste with 1 litre water)
300 grams pumpkin
pepper and salt
To make on the stove top: in a large heavy base pot heat the butter until it starts to froth and slightly brown add roughly chopped garlic and sage and sauté until tender. Add roughly chopped carrots and onion and sauté for a further 3 minutes and then add stock pumpkin and a pinch of pepper and bring to the boil and simmer gently for about 20 minutes or until the carrots and pumpkin is cooked and soft. Puree in a blender or with a stick blender and season with salt and pepper and serve.

To make in the thermomix: add the peeled garlic cloves to the bowl and chop 4 seconds/speed 4. Add butter and sage and cook 4 minutes/speed 2/ varoma temp. add peeled and roughly cut onion, carrot and chop speed 4/ 10 seconds. Add stock and a pinch of pepper and cook 25minutes/speed 2/100C. Puree slowly going to speed 10 for 1 minute and season with salt and pepper and serve.

 

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Chilli prawn and fish bisque

Stock 2 cups prawns (shell for stock and the meat for the soup)
1 onion
1 leek white
1 carrot
1 clove garlic
1 bay leaf
2 sprigs thyme
1 teaspoon tarragon
salt and pepper
800 ml water

1 onion
400 grams tomatoes
1 clove garlic
1 large red chilli
300 grams white fish

Peel the prawns and refrigerate the meat while you make the bisque with the shells. Crush the shells in a heavy based pot with a meat mallet and add the roughly chopped onion, leek, carrot, garlic and tarragon. Sauté with the oil for about 4 minutes over a low heat until the vegetable have softened, if you were planning on using the bisque as a sauce add a few tablespoons of flour now to thicken it) add the water and salt and pepper and simmer for 30 minutes. Leave to cool and infuse for a few hours and strain.

Finely chop the onion, garlic and chilli and sauté in a little oil, add the stock and tomatoes and simmer for about 30 minutes, puree and bring back to a gentle simmer add the prawns and fish and simmer for 2 minutes or until the fish is just cooked season and serve with crusty bread.

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Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Cauliflower and cheese soup

DPP_406

This soup is delicious with a strong flavoured cheese such as a stilton or for a dinner party a Tasmania Grueye would be great, but any cheese will do and I have used a plain cheddar and my kids love it.

1 clove garlic
1 onion
tsp oil
1/4 cauliflower
800 ml stock, veg or chicken or ½  tablespoon TM veg stock paste 800 ml water
3 sprigs tarragon or 1 tablespoon dry tarragon
2 sprigs thyme or a sprinkle of dry thyme
100 grams cheddar cheese
salt and pepper

TM Directions
Put peeled onion and garlic in the bowl and chop 5seconds/ speed 5 . add oil  and cook 100/2 minutes/ speed stir and cauliflower, stock, water and cook 15minutes/ speed 1/ 100 C. add tarragon and cheese blend 1 minute slowly good from speed 1 to 10.

Stove top Directions.
Peel and chop onion and garlic fry in a heavy based pot over a medium heat with the oil for 2 minutes. Add water, stock cauliflower and simmer for about 15 minutes, stirring regularly. Add tarragon and cheese and puree

DPP_411Steph the cutest helper!

Pumpkin and caramelised onion soup

¼ grey pumpkin
2 large onions
2 cloves garlic
2 tablespoons brown sugar
1 teaspoon oil
1 litre chicken stock
100 ml cream

Peel and dice onion and crush garlic and sauté them in the oil in a large heavy based pot until soft, add sugar and continue cooking until it has caramelised (about 20 minutes). Add peeled and chopped pumpkin and stock and simmer for about 20 minutes or until the pumpkin is cooked. Puree, add cream and season with salt and pepper.

Thermomix: peel onion and garlic chop speed 4/ 3 seconds add oil and sugar cook 15 minutes/speed 2 varoma. add pumpkin and stock cook 100c/17 minutes/ speed one or until pumpkin cooked puree 1min/speed 10 add cream  and season with salt and pepper

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