PUMPKIN SOUP WITH SPICY HARISSA

2.5kg Pumpkin, cubed
3 cups Vegetable Stock
3 cups Raw Milk
Sugar and Black Pepper to taste

Harissa
250g fresh birds-eye chillies (or similar)
1 tbl caraway seeds
1 tbl coriander seeds
2 tsp cumin seeds
4-6 cloves garlic, peeled
1 tbl dried mint leaves
1 tsp salt
1/2 cup Extra Virgin Olive Oil

1.  Simmer pumpkin in a large saucepan with vege stock and milk. Cook for 15 - 20 minutes or until tender.

2.  Blend until smooth.

Harissa

1.  Dry fry the caraway, coriander and cumin seeds until they become fragrant, about 1 -2 minutes.

2.  Remove chilli stems and seeds and place in a food processor.  (Be careful - Use gloves if necessary)

3.  Add the spices, garlic, mint and salt. Begin blending while slowly adding the olive oil.  Continue until a smooth paste has formed. 

To Serve...

Spoon soup into individual bowls and stir Harissa into each bowl to taste.

Serves 6

This recipe, sent in by Sam, is the winner of our Winter Soup Recipe competition!!!  Congratulations Sam..  We look forward to sending you a copy of the fantastic Superfruit Juice Book in the mail next week.

 

ITALIAN TOMATO SOUP

Olive Oil
1 Fennel Bulb, cut in half, sliced
1 Brown Onion, diced
1 Carrot, diced
2 sticks Celery, diced
400g Tomatoes, chopped
2 cups Vege Stock
1 can Canneloni Beans, drained
1 cup fresh Bread Crumbs (can use Rice Crumbs)
Homemade Basil Pesto and Parmesan Cheese to Serve

1.  Fry fennel, onion, carrot and celery in oil until soft.

2.  Add tomatoes, canneloni beans, breadcrumbs and stock.  Simmer for approximately 40 minutes.

3.  Keep chunky or blend until desired texture.

4.  Stir through homemade pesto and parmesan cheese prior to serving.


Serves 4

This recipe has been kindly sent in by Cass.  I am a homemade Basil Pesto nut.. This soup is Delicious!!

 

CABBAGE SOUP

2 cloves Garlic, crushed
4 lge Onions
2 Green Capsicum
500g Tomatoes
3 Carrots
1 cup Mushrooms
1 bunch Celery
1/2 head Cabbage
3L Water
1 pack French Onion soup mix (or veg stock)
Salt & Pepper
Parsley


1.  Chop and dice all vegetables.

2.  Add to pot with the water and soup mix (or stock).  Bring to the boil and simmer until vegies are tender.

3.  Add chopped Parsley and season to taste.

Serves ??   A large family!


This recipe was sent in from Terri (mum to 6).  Thank you Terri.

THAI COCONUT SOUP

1L Vegetable Stock

1 tbl Lemongrass, sliced

1 tbl Galangal (or Ginger), sliced

1 clove Garlic, crushed

3 fresh Red Thai Chillies, deseeded and sliced

4 Kaffir Lime Leaves, shredded

1/4 tsp Ground Turmeric

2 cups Coconut Milk

1 tbl Fish Sauce (optional)

2 Spring Onions, chopped finely

2 tbl fresh Lime Juice 

1 tbl fresh Coriander Leaves, chopped

1.  Heat stock in a large saucepan.

2.  Add Lemongrass, Galangal, Garlic, Chillies, Lime Leaves and Turmeric.

3.  Simmer for 10 - 15 minutes until fragrant.

4. Stir in Coconut Milk and Fish Sauce (optional).  Bring to the boil and simmer, uncovered for about 20 minutes or until soup has reduced slightly.

5.  Just before serving, stir in the Spring Onions, Lime Juice and Coriander.

Serves 4 - 6 

This classic Thai recipe was sent in from Elaine..  Thankyou Elaine.

Corn Chowder

1 Tbl Extra Virgin Olive Oil
1 Onion, diced
2 cloves Garlic, crushed
2 stalks Celery, diced
1 Carrot, diced
1 Potato, peeled and diced
1 sml Sweet Potato, peeled and diced
6 cobs Sweetcorn cooked, and kernels removed
5 cups Vegetable Stock
1/2 tsp Chilli Flakes (optional)
Salt and Pepper to taste
Chopped Fresh Parsley to garnish


1.  Saute onion and garlic in the oil for 5 minutes.

2.  Add celery, carrot, potato and sweet potato and saute for a further 5 minutes.

3.  Add the corn kernels, stock and chilli to the pan.

4.  Bring soup to the boil, then simmer for 20 minutes or until the vegetables are soft.

5.  Puree soup in the blender to the desired consistency.  Season to taste.

6.  Serve garnished with chopped parsley.

Serves 4-6

This is a great Winter Warmer soup.  Very satisfying!!
 

Spinach and Walnut Soup

1 Tbl Butter
1 Onion, finely chopped
2 stalks Celery, finely chopped
2 Potatoes, peeled and thinly sliced
3 cups Vegetable Stock
1 Lge bunch Spinach, stalks removed and leaves shredded
Ground Nutmeg
Salt & Pepper to taste
1/2 cup Raw Walnuts, chopped
1/4 cup Raw Cream


1.  Melt butter in a large saucepan.

2.  Add onion, celery and potatoes and cook for 3-4 minutes.

3.  Add the stock and bring to the boil.

4.  Simmer for 20 minutes or until the potato is tender.

5.  Add the spinach leaves and cook for a further 2-3 minutes.

6.  Remove from the heat and cool slightly.  Season to taste.

7.  Transfer soup to blender and puree until smooth.

8.  Return to the pan and gently reheat, adding chopped walnuts and cream.

9.  Serve immediately and garnish with walnut halves.

Serves 4-6


I can't wait to try this one out!!  I think it will be lovely accompanied by a Greek Salad and Parmesan Toast!

What do you think??

My Mum's CREAMY TOMATO SOUP

1 Tbl Butter

1 Onion, finely chopped

2 (or more) cloves of Garlic, crushed

1 Potato, peeled and thinly sliced

500g Tomatoes, roughly chopped

1 Bay Leaf

2 Tbl Tomato Paste

4 Cups Vegetable Stock

Salt and Pepper to Taste

1/2 Cup of Cream

1 Tbl Fresh Parsley, finely chopped

1.  In a large saucepan, melt butter and add onion and garlic.  Cook over a gentle heat until soft.

2.  Add potato, tomatoes, bay leaf, tomato paste and stock.  Bring to the boil and simmer, covered, for about 20 minutes until potato is soft.

3.  Blend soup ingredients until smooth.  Return to the saucepan and gently reheat.  Stir in the cream.

4.  Ladle finished soup into serving bowls and garnish with chopped parsley.

Serves 4-6

Thanks Mum.. Love You!

TURNIP AND KALE SOUP

2 tbls Butter
4 x Turnips, chopped
3 Potatoes, chopped
3 x Leeks, chopped
1 x Bunch Kale, chopped
2 x Cloves of Garlic, crushed
6 cups Filtered Water
1/2 cup Raw Milk
Sprig of Thyme
Salt to taste

1.  Melt butter in a large saucepan.  Add turnips, potatoes, leeks, kale and garlic.  Fry gently for 2 minutes.

2.  Add water to the pot.  Stir and bring to the boil.  Simmer for at least 1/2 hour.

3.  Once potatoes have softened.. remove from heat and blend well in a food processor or blender.  

4.  Return to pot and stir over a low heat.  Add milk, herbs and salt to taste.  Stir to combine.

5.  Serve immediately with homemade crusty bread!