Leek and Potato Soup

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Super easy dinner, have this on the table in 30minutes! Perfect warmer for those cold autumn days. As we near closer to winter its nice to warm your self up with soups, slow cookers and comforting dishes. This soup is sure comforting on a cold night!

Leek and Potato Soup

Ingredients:

2 agria potatoes, small cube
1 1/2 cup leek, sliced
1/2 onions, diced
1 clove garlic
4 cups vegetable stock
salt and pepper
1 tbsp chives, chopped
1 tbsp cream, garnish

Method:

  1. Place medium size pot on medium heat, add 1 tbsp canola oil followed by onion. leek and garlic. Saute until lightly brown, season.
  2. Add potatoes and stock. Bring to boil and reduce to a simmer for 30minutes until potato is tender.
  3. Blitz with stick blender or in stand blender.
  4. Check flavour add salt and pepper to your liking.
  5. Serve with a drizzle of cream and chopped chives.

Serves: 2-3

Serving suggestions: -Add crispy chopped bacon to your bowl when serving for a little extra. – Or keep it vege and add spinach right when your serving!

Rustic Chicken Laksa

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 Rustic Chicken Laksa has to be one of my favourite asian soups. Slightly spicy coconut broth with rice noodles and seasonal veges, finished with a wedge of lime and  bursts of fresh coriander, this one is super good and can be whipped up for dinner within 30 minutes.

Rustic Chicken Laksa

Ingredients:

1 small onion, fine dice
4 garlic cloves, fine dice
1 tsp. root ginger, finely grated
1 tbsp. peanut oil
1 230g jar thai style laksa paste
400g boneless chicken thigh, cut into strips
1 can coconut cream
1/4 tsp fish sauce
1 tbsp. palm sugar, shaved
300g rice stick noodles, cooked
1 carrot, peeled and cut into match sticks
1 head broccoli, cut into florets
1/2 pak choy, washed and chunky slice
1 lime, cut into 4 wedges
4 tbsp. fresh coriander, rough chop
4 tbsp. crispy shallots*

Method:

  1. Heat a large pot over a low to medium heat, add peanut oil and onions. Sweat for 5 minutes until translucent, add garlic and ginger cook for a further 1 minute until fragrant.
  2. Add laksa paste and cook for 2 minutes, add sliced chicken cook until chicken starts to turn white.
  3. Add coconut cream. Fill  laksa and coconut cream tin with water add to the pot. ( Fill coconut up twice, this makes sure you don’t leave any laksa paste or coconut to waste.)
  4. Add palm sugar and fish sauce simmer for 15 minutes.
  5. While your laksa is simmering, cook noodles and rinse in cold water, blanch all vegetables until just tender, drain and run under cold water to stop the cooking process.
  6. In each of the serving bowls evenly divide rice noodles and top with vegetables. ( when you add the hot laksa they will heat up.)
  7. Fill each bowl with hot laksa and chicken, sprinkle with crispy shallots and coriander plus a wedge of lime to serve.

Serves: 2-4

* Crispy Shallots can be found at any asian supermarket or in the international isle at your supermarket.

Use thick rice noodles, see back of packet for cooking instructions

Use thick rice noodles, see back of packet for cooking instruactions

Simple base ingredients to a good laksa.

Simple base ingredients to a good laksa.

Sweat onion in peanut oil, add ginger and garlic. Cook until fragrant.

Sweat onion in peanut oil, add ginger and garlic. Cook until fragrant.

Add laksa paste and cook out for 5 minutes.

Add laksa paste and cook out for 2 minutes.

Add chicken strips.

Add chicken strips.

Once the chicken has started to turn white add coconut milk.

Once the chicken has started to turn white add coconut milk.

Fill laksa jar with water add this to the pot.

Fill laksa jar with water add this to the pot.

Followed by 2 cans of water. I've used the coconut cream and laksa jars for measures, plus you don't leave any goodies behind.

Followed by 2 cans of water. I’ve used the coconut cream and laksa jars for measures, plus you don’t leave any goodies behind.

Once noodles are cooked rinse under cold water and leave to drain.

Once noodles are cooked rinse under cold water and leave to drain.

Divide evenly between serving bowls.

Divide evenly between serving bowls.

Slice the stalk end of the pok choy quiet thin.

Slice the stalk end of the pok choy quiet thin.

Slice the leaves into large slices, cooks extremely fast.

Slice the leaves into large slices, cooks extremely fast.

Divide blanched vegetables between serving bowls.

Divide blanched vegetables between serving bowls.

After laksa has simmer for 15 minutes its ready to serve.

After laksa has simmer for 15 minutes its ready to serve.

Top with chicken.

Top with chicken.

 Ladle over hot laksa.

Ladle over hot laksa.

Finish with crispy shallots, coriander and lime wedge.

Finish with crispy shallots, coriander and lime wedge.

Soup O’Clock

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I was down at the farmers market on Saturday and after deciding I was feeling like soup, since snow was forecasted for Sunday afternoon. The Waitaki Bacon stall caught my attention by their rib racks but that wasn’t what I needed. I was after some pork bones which is a great base for my soup. I have my pork bones next stop was for my vegetables; Leek, Agria Potatoes and Brussel Sprouts are the star vegetables in this soup.

I was thinking something with a nice depth of flavour and comforting warmth I decided on making a broth based soup with some humble dough boy’s to soak up all the delicious flavour, tender pork with soft potatoes, leeks and brussel sprouts. This is truly a great cold autumn day soup, and the flavour improves as it sits over night, if it can last that long!

Leek, Pork Bone and Soup with GF Dough Boy’s

Ingredients:

1 kg pork bones, plain or smoked
5 Ltr. Water
4 Stock cubes
4 tbsp. oil
2 onions, large dice
1 leek
10 garlic cloves, rough chop
1 bunch parsley stalls and all
500 g. brussel sprouts, sliced
1/2 cup. white wine
5 large agria potatoes, peeled and 3-4cm dice
2 tbsp. fresh thyme
salt and pepper
Dough Boy’s
1 cup Gluten Free Flour
1 tsp. baking powder
1 cup milk
4 tbsp. butter, melted
1 tbsp. parsley, chopped
1 tsp. garlic salt
1/4 tsp. fresh cracked pepper

Method:

  1. In large 7 liter pot place pork bones, stock cubes and water, bring to a boil.
  2. Slice leek lengths ways in half, wash to remove any dirt and slice into chunks. (see pic below) Cut parsley stalks into finger nail length pieces, set aside from leaves.
  3. Heat a heavy based fry pan over medium to high heat add 1 tbsp. of oil followed by the onions, brown and cook until translucent.
  4. Add parsley stalks and garlic, cook for a further 2 minutes. Add this to the boiling pork bones.
  5. In same fry pan add another tablespoon of oil and fry leeks, add this to the pot, then fry brussel sprouts.
  6. After browning lightly, deglaze with wine, stir well and add to your pot.
  7. Turn your pot to a simmer, add diced potato followed by a lid and cook for 1 hour on lowest temp.
  8. Remove pork bones, allow to cool slightly and shred meat and season. Add back to the simmering soup.
  9. Taste,check and adjust the seasoning. Add chopped parsley leaves and thyme. ( I had to add a good amount of both salt and pepper to this soup.)
  10. Give it a good old stir and leave to simmer for a further hour, stirring occasionally.
  11. Combine all dry ingredients for dough boys in a bowl, with parsley and stir co combine. Add milk and stir well, add butter and stir just to incorporate.
  12. Remove lid from your pot and put dessert spoon size amounts of dough boy mix into your simmering soup. (I made about 7)
  13. Replace the lid and simmer for 45 minutes.
  14. Ready to eat!
  15. Place a dough boy in each serving bowl, followed by soup. (make sure you dig to the bottom of the pot that’s where all the goodies are hiding!

 Serves: 6-7

*If you don’t want gluten-free dough boy’s just substitute gf flour for normal.

Good quality vegetables for the base of our soup.

Good quality vegetables for the base of our soup.

Fresh local pork bones.

Fresh local pork bones.

Add water and stock cubes, bring to the boil.

Add water and stock cubes, bring to the boil.

Remove outer leaves, wash well.

Remove outer leaves, wash well.

Slice brussel sprout.

Slice brussel sprout.

Slice parsley stalks.

Slice parsley stalks.

Brown diced onion.

Brown diced onion.

Add garlic and parsley stalks.

Add garlic and parsley stalks.

Slice leek in half-length wise and then in half again  and dice.

Slice leek in half length wise and then in half again and dice.

Lightly brown leeks.

Lightly brown leeks.

Brown brussel sprouts and deglaze with wine.

Brown brussel sprouts and deglaze with wine.

Add to the soup, reduce heat to simmer.

Add to the soup, reduce heat to simmer.

Peel and dice potatoes 3cm large dice.

Peel and dice potatoes 3cm large dice.

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Add to the pot.

Add to the pot.

After 1 hour remove, bones from soup and slightly cool.

After 1 hour remove, bones from soup and slightly cool.

Shred the meat from the bones, season and return to simmering soup.

Shred the meat from the bones, season and return to simmering soup.

Add fresh thyme.

Add fresh thyme.

Followed by chopped parsley.

Followed by chopped parsley.

Combine all dry ingredients in a bowl and add parsley.

Combine all dry ingredients in a bowl and add parsley.

Stir in milk.

Stir in milk.

Add melted butter and mix to just combine.

Add melted butter and mix to just combine.

Your mixture will look like this.

Your mixture will look like this.

Add dessert spoonfuls to your simmering soup.

Add dessert spoonfuls to your simmering soup.

Ready to eat.

Ready to eat.

Leek, Pork Bone and Potato soup with GF Dough Boy's.

Leek, Pork Bone and Potato soup with GF Dough Boy’s.

 

Curry Coconut and Pumpkin Soup

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Curry Coconut and Pumpkin Soup

Great way to warm yourself up on a cold day in autumn is with soup. Here is a easy recipe perfect for a easy lunch or dinner, freezes well for a speedy mid week meal also.

Hearty pumpkin with warming notes of curry and coconut perfect for a change on your classic pumpkin soup.

 

Ingredients

500 grams pumpkin, diced
4 garlic cloves, sliced
2 tsp. oil
1 tsp. curry powder
1/2 tsp. cumin
3/4 can light coconut milk
500 mls water
salt & fresh cracked pepper
1 tbsp. chives, for garnish

Method

  1. Heat oven to 200 degress fan bake. Combine oil, curry powder, cumin, garlic and pumpkin in roasting dish season with salt and pepper and toss.
  2. Bake for 30 minutes until brown and tender.
  3. Remove from oven and add to a pot with water, coconut milk simmer for 25 minutes.
  4. With a stick blender blitz mixture until smooth, adjust seasoning and serve with a sprinkle of fresh chives.

Serves: 3

 

Heart Warmer

Raosted Cauliflower and Smoked Bacon Soup with Crsipy Onions

Roasted Cauliflower and Smoked Bacon Soup with Crispy Caramel Onions

With a soulful thought and some tender loving care, I have created a heart warming soup to put a smile on anyone’s face. Rich and warming smoky bacon infused roasted cauliflower soup with hints of fresh corn finished with pulled smoked bacon and crunchy caramel onions .

As the months grow colder and the days grow shorter we are in need of some hearty warming dishes. Cauliflower is in an abundance at the moment and oh so cheap. Picking up a whole Cauli for $2.50 at the farmers market= BARGIN. The best thing about this recipe is it makes 3.5 ltrs and is great to be frozen and pulled out on a cold winter night or served fresh on the day of making. I believe soups always grow tasty the day after making , the flavours become bolder and harmonize together creating an ever so tasty spoonful.

Would you like this recipe? Comment Below

I’m sure your Family would love to see this on the table!