forum: Food & Drink

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#21 Tue 01 Nov 05 2:26pm

frizz1974

Forum super champ
Occupation Mother of 2 working more than full time
From Wallerawang, Oz
Member since Wed 29 Jun 05

Re: Soup's on!!

I make this when I have leftover curry...

Curry
500gm beef or lamb
2 onions
1 bulb garlic
800gm tin tomato
1 tbls cumin, coriander, tumeric, garam masala
1 tsp cinnamon, salt, pepper, chilli flakes/powder

Soften onion in a little oil, add meat and turn up high, when sealed add spices and garlic, stir for 5 minutes add tomato and rinse the can with 1/2 cup water, add and simmer for at least an hour. Serve with rice or whatever you like.
*Sometimes I add a tin of chickpeas to this type of curry.

Soup

1 litre water or stock of choice.
2 carrots
2 onions
3 sticks celery
1 parsnip or small turnip
400 gm tin tomato
1-2 cups instant couscous
leftover curry
natural yogurt & mint leaves.

Finely dice the veg, simmer with curry and toms for 20 minutes or so.
Add couscous, remove from heat,put on a lid... wait 5 minutes, give it a good stir.
Adjust seasoning carefully with salt.
Serve with a dollop of yogurt and shredded mint to garnish.

Even people who dont eat curry and dont eat veg have eaten this at my place.
I often have a container of leftover curry in the freezer, and this makes a lot of food in a hurry if you get a large group dropping in.

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#22 Tue 01 Nov 05 2:51pm

Alex G

Forum champ
Occupation Student/Commis chef
From Brighton/ Bournemouth
Member since Sat 29 Oct 05

Re: Soup's on!!

ohhhh these sound great! Might have to make up a huge batch for the rest of this month! When I get home (if I have time...) i'll see if I can find a root veg soup, from the back of a pret bag....

and young mum, you seem to be the queen of soups that shallot and cider one sounds great too!

Alex  8)

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#23 Tue 01 Nov 05 4:42pm

Sereh

Member
Occupation mothering my toddler
From The Netherlands
Member since Thu 20 Jan 05

Re: Soup's on!!

The red lentils don't need soaking and really cook in 15 minutes. I know, it sounds weird, but it's true! I buy them at either turkish or health food markets. Yummm...
How about your recipe? I love any kind of lentils, red, brown, yellow, pink. Mmm, just thinking about it makes me hungry, I better start cooking

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#24 Tue 01 Nov 05 10:03pm

Kaff

Forum champ
Member since Fri 11 Feb 05

Re: Soup's on!!

Yum! this thread makes me crave soup. I will post a recipe but tis my other half who makes soup. I do all the rest of the cooking but he loves making soup and stocking it for the cold cold winter... I'll ask him for his fave.
Thanks to all of you for fab recipes and inspiration!  big_smile

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#25 Wed 02 Nov 05 9:24am

Montana

Forum champ
Member since Mon 21 Feb 05

Re: Soup's on!!

Wonderful - looking forward to seeing them!

Am digging up a couple to add today for you all.

Montana 8)

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#26 Wed 02 Nov 05 10:58am

young mum

Forum champ
Member since Tue 22 Mar 05

Re: Soup's on!!

1 tbsp olive oil
1 chopped onion
250g potato
300g raw beetroot, diced
1.5 litres veg stock
bouquet garni
1 tbsp wine vinegar
1 tbsp lemon juice
seasoning
sour cream

heat oil, add onion and potato, cook for 5 mins
add beetroot, stock, bouquet garni, vinegar and lemon juice. bring to the boil and simmer for 40-50 mins. season and add the cream.

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#27 Wed 02 Nov 05 2:47pm

Montana

Forum champ
Member since Mon 21 Feb 05

Re: Soup's on!!

225 g Green lentils
5 Soup spoons of olive oil
3 onions, chopped up
2 cloves of garlic, minced
2 tsp of cumin seeds, squashed - use a shaker!! wink
1/4 tsp of curcuma /turmeric
60 cl of vegetable or chicken bouillon
salt and ground pepper
2 soup spoons of freshly chopped coriander

Serves 4-6

Put the lentils in a pot and over with cold water.  Bring to a boil, and let cook like that for 10 minutes.  Drain.

Brown 2 onions, garlic, cumin and turmeric for 3 minutes in 2 soup spoons of olive oil you've just heated.  Add the lentils and the bouillon and 60 cl of water.  Bring to a boil, cover and let simmer on LOW heat for 30 minutes.

Brown the last onion in the rest of the olive oil.

Lightly squish (squash) the lentils in a sieve to obtain a thicer soup.

Reheat this soup in a pan on low, add pepper and salt and serve in bowls.

Mix the coriander and fried onion and add on top to decorate the soup.

Serve with hot bread!

Easy and good!

8)  wink

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#28 Wed 02 Nov 05 5:44pm

Sereh

Member
Occupation mothering my toddler
From The Netherlands
Member since Thu 20 Jan 05

Re: Soup's on!!

Wow, that sounds very good! I'm gonna try it tomorrow, thanks
big_smile

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#29 Wed 02 Nov 05 6:31pm

oliviascotland

Forum champ
From Scotland
Member since Wed 06 Apr 05

Re: Soup's on!!

1 onion, finely chopped
250g fresh or frozen peas
250g watercress
1 potato, peeled and diced
2 pints chicken stock
salt and pepper to season
1 tablespoon olive oil

Gently sweat the onions in the olive oil, then add the rest of the ingredients.  Bring to the boil and simmer for 10 mins.  Take off the heat and puree.  Reheat to serve.  It's really nice with a swirl of single cream in each bowl  big_smile

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#30 Thu 03 Nov 05 1:26am

shammrok

Forum super champ
Occupation Growing things
From Up the garden path...Tasmania
Member since Thu 02 Sep 04

Re: Soup's on!!

I have made this soup and it is aromatic, tasty and easy to prepare.


Cream of Red Pepper Soup   


Ingredients :
4    x    Red peppers
1    x    Onion, finely chopped
2    tbl    Butter
1    sprg    fresh rosemary
5    cup    Stock, fresh or canned chicken or light vegetable stock
3    tbl    Tomato paste
1/2    cup    Heavy cream
         Salt, freshly ground black pepper and paprika
    Method :
•    1. Preheat the broiler. Put the peppers under the broiler and broil them, turning regularly until the skins have blackened all over. Put them into bags, sealing them closed. Leave them for 20 minutes.
•    2. Rub the blackened skin off the peppers, avoiding rinsing them under the tap if possible as this loses some the natural oil and hence the flavor.
•    3. Halve the peppers, removing the seeds, stalks and pith, then roughly chop the flesh.
•    4. Melt the butter in a deep saucepan. Add the onion and rosemary and cook gently over a low heat for about 5 minutes. Remove the rosemary and discard.
•    5. Add the peppers and stock to the onion, bring to a boil then simmer for 15 minutes. Stir in the tomato paste, then process or sieve the soup to a smooth puree.
•    6. Stir in half the cream and season with salt, if necessary, and with pepper and a little paprika.
•    7. Serve the soup hot or chilled, with the remaining cream swirled delicately on top. Speckle the cream very lightly with a pinch of paprika.
•    "Grilling peppers gives them a smoky sweetness that's delicious in salads or, as here, in a velvety soup with a secret flavoring of rosemary to add resinous depth. The soup is equally good served hot or chilled."

http://www.fooddownunder.com

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