You all know how it goes, oil first, then chop your veges and add. Cook until soft then add liquids. Salt and Pepper and flavors last. Enjoy !
Vegetable Soup
- 2 tabs Olive Oil
- 1 large Onion chopped
- 1 Carrot chopped
- 2 sticks Celery chopped
- 1 turnip chopped
- 1 Swede chopped
- 1 Parsnip chopped
- 2 teas dried Rosemary
- 2 Bay leaves
- 1 cup Barley (soaked overnight)
- 6 cups Vegetable Stock
- Salt and Pepper to taste
- Parsley and Fresh Bread to serve
Minestrone
- 250gm Bacon cubed
- 1 tab Olive Oil
- 1 Onion chopped
- 1 teas Garlic crushed
- 1 Carrot chopped
- 1 stick Celery chopped
- 4 cups Chicken Stock
- 400gm can tomatoes
- 400gm can Cannellini Beans drained and rinsed
- 1 cup Pasta elbows
- 1 Bay Leaf
- Salt & Pepper
- Grated Parmesan and Fresh Bread to serve
Red Chicken & Coconut Broth – I didn’t get a photo of this one, however, it is just sensational !
- 1 tab Sunflower Oil
- 250gm Chicken breast cubed
- 4 tabs ready made Red Curry Paste
- 1 teas Galangal paste (optional)
- 3 dried Kaffir Lime leaves
- 400ml full fat Coconut Milk
- 2 teas Thai Fish Sauce
- 1 teas light Muscovado Sugar
- 600ml Chicken Stock
- 4 Spring Onions and 2 extra for garnish
- 100gm Bean Sprouts rinsed
- Bunch Coriander Leaves
Same as all soups, heat oil in saucepan. Add chicken and curry paste. Once starting to colour, stir in galangal paste, lime leaves, coconut milk, fish sauce and muscovado sugar. Then add stock. Boil 15 mins, stirring occasionally. Once chicken is cooked, add the onions and beans. Serve with coriander leaves on top.
