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 BAKE

A bit of a traditional dish with a Turnip twist...
 
1 lge Turnip, cubed
2 tbl Butter
2 tbl Raw Milk/Cream
Pinch Grated Nutmeg
Salt and Pepper to taste
2 x Eggs, beaten
1/4 cup Breadcrumbs (can use Rice Crumbs)
2 tbl Butter, melted


1.  Cook turnip in boiling water or steam until soft.  Mash with butter and milk/cream.  

2.  Mix through seasonings and beaten eggs.

3.  Turn into a well greased baking dish and top with combined crumbs and melted butter.

4.  Bake for 25 minutes at 180 C or until golden brown on top.

Delish!

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!