Soup Kitchen

So, with my new diet and exercise regime kicking off I have decided to make soup!  As many different types as I can and enough to freeze.  I am terrible at time management and when I get home from work or the gym, after I cook for my 2 little fussy eaters, I really can't be bothered whipping up anything else in the kitchen.  Being hungry, cold and tired is not conducive to eating well when there is a lot of preparation time I find, so, organisation is the key!

Winter inspires me to stay in bed, under my duvet and only come out for comfort food.  Although soup is a great way to get lots of vegies, it also ticks a lot of boxes in the comfort food department.  Hot, wholesome, with cheese grated on the top and a crusty roll on the side (although I am forgoing bread for the next few months.) I say soup is the perfect comfort food to get me through winter and help me not pack on the weight.

I need variety too.  Otherwise I start to dream about naughty things like scallop potatoes, cauliflower gratin, thick cut chips, vegetable lasagne followed by sticky date pudding and apple crumble..........mmmmmmm delicious!!!!!  See how easy it is to get distracted by all things yummy!!!!!!

Here are my favorite 4 soups that take me to my happy place, they can be easily prepared and can be frozen to make life easier.

Broccoli, potato and leek
Mexican bean
Vegetable
Pumpkin

Broccoli, potato and leek:

60 g piece pancetta, finely chopped

40 g unsalted butter

1 leek, thinly sliced

400 g broccoli, cut into large florets

400 g potatoes, peeled, chopped

1 L Campbell’s Real Stock Chicken Salt Reduced

2 tbsp Coles Brand Thickened Cream

Method

1. Cook the pancetta in a greased medium saucepan over medium-high heat for 3-4 minutes or until crisp. Transfer to a plate lined with paper towel.
2. Melt the butter in the pan. Cook the leek, stirring, for 3 minutes or until soft. Add broccoli, potato, stock and half the pancetta. Bring to the boil. Simmer, covered, for 5-10 minutes or until the vegetables are tender. Cool slightly. Use a stick blender to blend until smooth.
3. Ladle the soup into bowls. Drizzle with the cream and top with remaining pancetta.

TIP

Freeze the soup, without adding cream, for up to 3 months.

Mexican Bean soup:

• 1 tbsp olive oil
• 1 brown onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 long red chilli, half finely chopped, half thinly sliced
• 2 x 400g cans Coles Brand Australian Diced Tomatoes
• 1 cup Campbell’s Real Stock Vegetable
• 400 g can red kidney beans, rinsed, drained
• 4 slices Coles Bakery Stone Baked White Sourdough Vienna
• 140 g Coles Brand Vintage Cheddar, grated
• 1 avocado, diced
• 1 ripe tomato, seeded, diced
• 1/3 cup coriander leaves

Method

1. Heat oil in a large saucepan over medium heat. Cook onion, garlic and chopped chilli, stirring, for 5 minutes or until softened. Add tomatoes and stock. Increase heat to high and bring to the boil. Reduce heat and simmer, covered, for 10 minutes. Carefully use a stick blender to blend until smooth. Add beans and cook for 1-2 minutes until heated through. Season.
2. Divide soup among bowls. Top with avocado, tomato, remaining cheddar, coriander and sliced chilli. Season with pepper.                                                    

TIP

Freeze the soup at the end of step 1 for up to 3 months, then continue from step 2.

Pumpkin Soup:

• 1kg butternut pumpkin in chunks
• 1 leek sliced
• 40g butter
• 2lt chicken stock
• cracked pepper

Method

1. Peel and chop pumpkin
2. Place pumpkin in large saucepan and add stock
3. Bring stock to boil then reduce to simmer until pumpkin is soft
4. Cook sliced leek in butter in a separate pot until soft
5. Add leek to pumpkin and stock and blend with a stick blender
6. Add cracked pepper to taste

You can also add a dollop of cream or parmesan cheese.

Vegetable Soup:

• 3tbs olive oil
• 2 cans of diced tomatoes
• 2lt chicken stock (can use vegetable also)
• 2 peeled chopped carrots
• 1 peeled and chopped zucchini
• 2 peeled and chopped potatoes
• 1/2 red, green and yellow capsicum chopped
• 1 can of brown lentils drained
• 1 can of Borlotti beans drained
• 300g green beans chopped
• 2tbs minced hot chilli
• 1 cup of frozen peas
• 2 stalks of celery chopped
• 3 handfuls of torn English Spinach
• 1 finely chopped brown onion
• 2 cloves of garlic crushed
• 1 parsnip peeled and chopped
• Pesto and parmesan cheese to top.

 

Method 

 

1. Peel and roughly chop potatoes, parsnip, carrots, zucchini and celery

2. Roughly chop capsicums and beans

3. Heat oil in a large pot and add garlic and onion

4. Cook for a couple of minutes and then add potatoes, carrots, parsnip and capsicum stirring frequently

5.Allow vegetables to cook for a few minutes and then add stock and cans of tomatoes

6. Bring stock to the boil add beans and then reduce to a simmer until the vegetables are soft but firm

6. Drain and add lentils, Borlotti beans, frozen peas and torn spinach leaves

7. Add chilli and cook for a further 2 minutes.

8.  Ladle into bowls and add a dollop of pesto and some grated parmesan and pepper