Tuesday, June 4, 2013

An Autumn soup kitchen-

One of my earliest memories is eating a big bowl of homemade soup my Polish grandmother made. Soups are comforting and the perfect remedy to the cold weather. I'm trying to get over what feels like the flu that lingers and makes me tire easily. We've been experimenting with seasonal produce and making a variety of yummy soups. Buying a bag of organic veggies from the farmers market last weekend was all the inspiration we needed. I've included how to make instructions for stove top cooking and thermomix users too. I'll write up another three soup recipes next week and give you a collection of tried and true recipes as winter comes round. Enjoy!


Pumpkin Laksa

ingredients

1 tbsp vegetable oil

2/3 cup (185g) store-bought laksa paste

2 cups (500ml) chicken stock

2 x 400ml coconut milk

2 tbsp fish sauce

800g pumpkin, peeled and chopped

400g broccolini, trimmed and chopped

250g dried vermicelli noodles, cooked

300g of chicken or silken tofu

4 green spring onions, thinly sliced

1 cup of coriander (cilantro) leaves

2 long red chillies, sliced.


how to make

Heat the oil in a large saucepan over a high heat. Add the laksa paste and cook for a minute. And the stock, coconut milk and fish sauce and bring to the boil. Add the pumpkin and cook for 12 minutes or until tender. If you are using the chicken fillet cook along with the pumpkin till the chicken is cooked through in the stock. Divide the noodles between bowls and spoon over the soup. Top with the spring onions, tofu, coriander and chili. Serves 4.


For thermie usershow to make

Place oil in TM bowl, add laksa pasta and  cook 1 min/Varoma/speed 1. Add stock, coconut milk and fish sauce and cook 1 min/Varoma/speed 1. Add pumpkin and chicken if you are using chicken for the soup. Cook 15 mins/100 degrees/speed 1. Add tofu if using, coriander and chili to serve. Serves 4.

source found here

Pumpkin Soup

ingredients

1 brown onion, halved

20g butter 

500g pumpkin, peeled, roughly chopped

1 carrot, roughly chopped

500g water

1 tbsp TM vegetable stock concentrate found here (if not use 2 vegetable stock cubes)

30g full fat pouring cream

fresh basil leaves, roughly chopped, to garnish


how to make

Chop onion finely and in a saucepan sauté for a few minutes till translucent. Add chopped pumpkin, carrot and stock in saucepan and cook on medium heat for 30 minutes till soft. Add cream. Use the stick blender and blend till smooth. Garnish with coriander and serve. Serves 4.

for thermie usersPlace onion into TM bowl and chop 3 sec/speed 7. Scrape down sides of the bowl. add butter and sauté 3 min/Varoma/speed 1. Add pumpkin and carrot and chop 15 sec/speed 7. Scrape down sides of bowlAdd water and stock and cook for 20 min/100 degrees/speed 1. Add cream (if using) and blend 1 min/speed 9, gradually increasing speed from speed 1 to speed 9. Garnish with coriander and serve.

Variation- Asian style pumpkin soup.Stove top cooking 

Add 2 cm cube ginger, peeled and then grated  and 1 small red chili deseeded, 2 sprigs of coriander + 1 stalk fresh lemongrass crushed and ground in a mortar and pestle till a paste.Add these ingredients into the soup whilst cooking. Substitute cream with 2 tbsp coconut cream and proceed as per recipe above.

for thermie

Add 2 cm cube ginger, peeled and 1 small red chili deseeded, 2 sprigs of coriander, and 1 stalk fresh lemongrass, white part only in step 1 and chop 3 sec/speed 7. Substitute cream with 2 tbsp coconut cream and proceed as per recipe above.


Seasonal Broccoli Soup (aka Shrek soup)

ingredients

2 tablespoons butter
1 onion, chopped or 1 leek

2 stalks celery, chopped (optional)
1 litre of chicken broth or use 2 stock cubes (for vegetarians use vegetable stock instead)
2 heads of broccoli cut into florets
3-4 large potatoesCream/milk to thin soup
ground black pepper to taste

how to make

Melt 2 tablespoons butter in stockpot or deep saucepan and sauté onion/leek and celery until tender. Add broccoli and chicken stock, cover and simmer for 15-20 minutes until broccoli is soft. Pour the soup into a thermomix or use a stick blender filling the jug no more than halfway full.  Puree in batches until smooth and pour into a clean pot/container. Add a little milk or pour a dash of cream to loosen the soup mixture.   Season with pepper and salt, alternatively you can use herb salt and serve while hot. 


how to make for thermie users

Place onion/leek and celery in TM bowl and chop 3 sec/speed 7. Scrape down sides of the bowl. Add butter and saute 3 min/Varoma/speed 1.Add vegetables, stock and cook 15mins/100 degrees/speed1.Add cream and blend 1 min/speed 9 , gradually increasing speed from speed 1 to speed 9. Season to taste.

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I would love to know what you are making- leave a comment below- send me a picture or recipe to share at poppyfoxathome@gmail.com. Become a member of the blog and be notified of blog posts as they happen. Tell your friends about Poppyfox, share the love. If you're interested in doing a guest post please get in touch at poppyfoxathome@gmail.com and if you have a favourite recipe share it. I'm having an beachside adventure so if it takes a day or two to reply I promise you'll hear from me soon. Follow my tribe's beach holiday on Instagram @thepoppyfox. Big loves. 

 x Mummafox

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