Chilled Cucumber and Mint Soup
A summer heatwave: mercury rising, relentless heat and no relief in sight. Unless of course you serve your guests a chilled cucumber soup with a yoghurt and mineral water base. This recipe from Geoff Jansz is very hard to beat on a hot day. All ... [... more]
Burke's Backyard |
French onion soup
In a large heavy based saucepan, melt butter and add onions. Cook slowly, stirring frequently, until onions caramelise and turn a rich brown colour, (45 minutes-1 hour). While the soup is simmering, sprinkle toast slices with grated cheeses. ... [... more]
Australian Womens Weekly |
'The Wiggles' Vegetable Soup -TIRAMI-SU RESTAURANT
Dice all the vegetables, add to the onions and mix well, add 1 litre water, salt & pepper to taste and the bay leaves. When the soup has been brought to the boil, add the beans and leave the soup to simmer for 1 hour. Chop the onion and fry in ... [... more]
Australian Womens Weekly |
Thai-style pumpkin and chicken soup
Add the curry paste to a large heated oiled pan and cook, stirring, until fragrant. Add the soup, coconut milk and stock to the pan and bring to the boil. Add the chicken and stir until cooked through. Stir in the onion andcoriander. This recipe ... [... more]
Australian Womens Weekly |
Lamb dumpling soup- DEB HUTTON
To make the dumplings, place the lamb mince, half the mint, cornflour, salt and shallots in a mixing bowl. Using your hands to combine and roll the mixture into 2.5 cm dumplings. Place in the fridge until required. Meanwhile, to make the soup, ... [... more]
Australian Womens Weekly |
Pork and Water Chestnut Wonton Soup - MONIQUE SPANBROOK
Chopped Thai Basil, coriander or finely sliced spring onions to garnish Bring chicken stock to the boil then turn down heat to a simmer. Add ginger, fish sauce, lime juice and sugar. The soup can then continue to gently simmer until your wontons ... [... more]
Australian Womens Weekly |
Chicken and barley soup
Cooking time: 1 hour, for stock and 45 minutes for soup INGREDIENTS Place chicken carcass and any bones in large stock pot with water. Add roughly chopped carrot, celery and onion, along with bay leaf, peppercorns, garlic and parsley ... [... more]
Australian Womens Weekly |
Cauliflower Soup with Pistachio Nut Crust and Parmesan Crisp
Cook the onion in butter for a few minutes then add the cauliflower, water, milk and bay leaf. Simmer until tender then puree and season with pepper and nutmeg. Spoon soup into serving bowls or cups, top each with a little pistachio crust and ... [... more]
Australian Womens Weekly |
Vietnamese-style chicken noodle soup- MONIQUE SPANBROOK
Preheat the oven at around 240°C. Trim any excess fat from either end of the chicken, baste it in olive oil and sea salt and brown it for around 3/4 of an hour, turning once. Whilst this is cooking, put water in large soup pot and bring to boil. ... [... more]
Australian Womens Weekly |
Lentil Soup
Lentils are a staple in Middle Eastern and Indian cooking and make a thick, rich, and delicious soup. They're also a good source of calcium, iron, and vitamins A and B. I like to cut up some tofu wieners in it near the end of cooking. But most of ... [... more]
International Vegetarian Union |
Cilantro Veggie Soup
If you're a cilantro lover like I am, you'll love this zesty soup. Very easy and only takes about 30 minutes to cook. Put first 7 ingredients into soup pot. In a pan, sauté cilantro, parsley and onion in butter until soft and add to soup pot. ... [... more]
International Vegetarian Union |
Quinoa Soup with Corn
Place broth, quinoa, water, cayenne and garlic in a small soup pot and bring to a boil. Here's one, if you can find quinoa. I love this one. Rinse quinoa well in a fine strainer. Reduce heat to medium and cook 10 minutes. Add corn kernels and ... [... more]
International Vegetarian Union |
