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Chicken pot pie soup
- 1 tablespoon extra virgin olive oil
- 500g skinless chicken thigh fillets, trimmed, cut into 2cm pieces
- 3 middle bacon rashers, finely chopped
- 1 leek, white part only, sliced
- 1 garlic clove, crushed
- 2 teaspoons roughly chopped fresh rosemary leaves
- 2 tablespoons cornflour
- 1 litre salt-reduced chicken stock
- 2/3 cup pure cream
- 2 cups frozen mixed vegetables (see note)
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
Cheesy Pastry Puffs
- 1/2 sheet frozen puff pastry, partially thawed
- 1 egg, lightly beaten
- 1/4 cup finely grated parmesan
- Step 1Make Cheesy Pastry Puffs: Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Cut pastry into 5cm squares. Cut each square in half diagonally to form small triangles. Place pastry triangles on prepared tray. Brush with egg. Sprinkle with parmesan. Season with salt and pepper. Bake for 10 minutes or until golden and puffed.
- Step 2Meanwhile, heat the oil in a large heavy-based saucepan over medium-high heat. Cook chicken, in 2 batches, for 5 minutes or until browned all over. Transfer to a plate. Add bacon, leek, garlic and rosemary to pan. Cook, stirring, for 5 minutes or until leek has softened. Return chicken to pan.
- Step 3Blend cornflour with 1/4 cup stock in a large bowl. Stir in remaining stock. Add stock mixture to pan. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until chicken is cooked through. Add cream and vegetables. Simmer for 3 minutes or until heated through. Season with salt and pepper.
- Step 4Ladle soup into bowls. Sprinkle with chopped parsley and serve with cheesy pastry puffs.
Japanese pumpkin soup
- 1 tablespoon vegetable oil
- 1 brown onion, chopped
- 2cm piece fresh ginger, peeled, finely grated
- 2 garlic cloves, crushed
- 800g Jap pumpkin, peeled, cut into 3cm pieces
- 270ml can coconut milk
- 2 tablespoons white miso paste
- 3 cups salt-reduced vegetable stock
- 1 tablespoon tamari
- 1/4 cup fresh coriander sprigs
- 1 teaspoon shichimi togarashi (Japanese 7-spice blend)
- Step 1Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add ginger, garlic and pumpkin. Cook for 2 minutes.
- Step 2Reserve 1/3 cup coconut milk. Add miso, stock, tamari and remaining coconut milk to pan. Bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes or until pumpkin is tender.
- Step 3Remove from heat. Using a stick blender, blend until smooth. Season with salt and pepper. Ladle into bowls. Drizzle with reserved coconut milk and sprinkle with coriander and schichimi togarashi. Serve.
Mexican chicken soup
- 1 tbs olive oil
- 1 red onion, finely chopped
- 1 tbs taco seasoning
- 1 Coles RSPCA Approved Australian Chicken Breast Fillet
- 300g jar mild tomato salsa
- 4 cups (1L) chicken stock
- 1 corn cob, husk and silk removed
- 400g can black beans, rinsed, drained
- Step 1Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add taco seasoning and cook, stirring, for 1 min or until aromatic.
- Step 2Add chicken, salsa and stock. Bring to a simmer. Cook, partially covered, for 15 mins or until chicken is cooked through. Use a slotted spoon to transfer chicken to a heatproof bowl. Set aside for 5 mins to cool slightly.
- Step 3Use a small serrated knife to cut down the side of the corn to remove the kernels. Use two forks to coarsely shred the chicken. Return the chicken to the soup with the corn kernels and beans. Cook for 5 mins or until heated through. Season.
Express wonton noodle soup
- 5 garlic cloves, peeled
- 5 garlic cloves, peeled 4cm piece ginger, peeled, coarsely chopped
- 1 teaspoon whole black peppercorns
- 2 tablespoons vegetable oil
- 700g (4) boneless chicken thigh fillets
- 2L (8 cups) good-quality chicken stock
- 2 whole star anise
- 80ml (1/3 cup) soy sauce
- 12 frozen wontons or dumplings
- 400g cooked Chinese-style egg noodles (such as shelf-ready thin hokkien noodles or cooked fresh thin Chinese egg noodles)
- 4 baby pak choy, quartered lengthways
- Thinly sliced long fresh red chilli, to serve
- Step 1Use a mortar and pestle or a small blender to combine the garlic, ginger and peppercorns into a rough paste.
- Step 2Heat the vegetable oil in a large saucepan over medium-high heat. Season the chicken with salt and cook 2-3 minutes each side or until just starting to colour. Add the garlic mixture and cook, stirring, for about a minute or until aromatic. Add the stock, star-anise and soy sauce. Bring to a gentle simmer then reduce heat to low and cook for 10 minutes or until chicken is cooked through.
- Step 3Meanwhile, fill another saucepan with water. Place over high heat. Once boiling, add wontons or dumplings. Cook for 3-4 minutes or until just cooked through. Drain.
- Step 4Divide the noodles and pak choy among serving bowls and top with the wontons or dumplings.
- Step 5Use tongs to transfer the cooked chicken from the soup to a chopping board. Slice the chicken and divide among bowls. Strain the soup and discard the solids. Season with salt or soy sauce, to taste. Ladle the hot soup into the bowls. Sprinkle with sliced red chilli to serve.
Creamy mushroom risotto soup
- 1.5 litres salt-reduced vegetable stock
- 2 fresh thyme sprigs, plus extra to serve
- 60g butter
- 200g Swiss brown mushrooms, sliced
- 200g button mushrooms, halved
- 150g packet pasta mushroom mix (see notes)
- 1 brown onion, finely chopped
- 1 garlic clove, crushed
- 1 1/2 cups arborio rice
- 1/3 cup light thickened cream for cooking
- 1/2 cup finely grated parmesan, plus extra to serve
- Step 1Place stock and thyme sprigs in a saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low.
- Step 2Meanwhile, melt 40g butter in a large heavy-based saucepan over high heat. Add mushrooms. Cook, stirring occasionally, for 5 minutes or until well browned. Transfer to a bowl. Cover to keep warm.
- Step 3Melt remaining butter in same pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add rice. Cook, stirring, for 1 minute or until rice is coated
- Step 4Reduce heat to low. Add 1/3 cup hot stock to rice. Cook, stirring, until liquid is absorbed. Repeat with stock, ¹⁄³ cup at a time, allowing liquid to be absorbed before each addition, until rice is almost tender (see notes). Add remaining stock and half the mushrooms. Cook for 3 to 4 minutes or until rice is tender.
- Step 5Stir in cream and parmesan. Top with remaining mushrooms, extra parmesan and extra thyme. Serve.