Soup

Pumpkin Soup

Nutrition Australia — Place pumpkin, onion and potato into a large saucepan with the stock. Bring to boil then simmer for 30 - 40 minutes until vegetables are well cooked.(or microwave vegetables first for 15 minutes then add stock) Return vegetable puree to saucepan, ...More…

Lentil Soup

Nutrition Australia — 1 Turnip Turnips are high only in Vitamin C. On the other hand, turnip greens are a good source of Vitamin A, folate, Vitamin C, Vitamin K and calcium. (chopped) 1 packet Lentils Lentils contain high levels of proteins, including the essential ...More…

Minted broad bean and ham soup

Australian Womens Weekly — Heat oil in large saucepan; cook onion, celery, carrot and garlic, stirring, until vegetables soften. Add ham hock and the water; bring to the boil. Reduce heat; simmer, covered, 11/2 hours. Uncover; simmer 30 minutes. Remove ham hock from soup; ...More…

Fragrant asian chicken noodle soup

Australian Womens Weekly — Place stock into a large saucepan and bring to the simmer; add ginger, mushrooms and sauces and mix well. Bring back to the simmer and add asparagus and chicken; poach gently for 4-5 minutes or until cooked through. Season to taste with ...More…

Potato and smoked bacon soup with basil oil

Australian Womens Weekly — Heat oil in a large saucepan. Cook garlic, onion, bay leaf and ham hock until onion is soft. Add potato, celery and stock. Bring to boil, simmer covered for 2 hours or until ham starts to fall away from the bone. Using tongs remove hocks from ...More…

Chorizo and chickpea soup

Australian Womens Weekly — Diabetic, Egg free, Lactose free, Low Carb, Low cholesterol, Low fat Heat oil in a large pan over a medium heat; add chorizo and cook for 2-3 minutes. Add onions, garlic, carrot, celery and spices and cook for 5 minutes. Add the stock, bay leaf, ...More…

Chestnut & spinach soup

Australian Womens Weekly — Heat butter in a large pan over medium heat and cook leeks, stirring frequently until collapsed but not coloured. Add parsnips and chestnuts and continue cooking for a further 5 minutes or until parsnips have softened. Stir in spinach and stock ...More…

Chicken rasam - indian spicy soup

Australian Womens Weekly — Heat a small frying pan over low heat; add spices separately and dry-roast until aromatic. Cool and grind them in a pestle and mortar or spice grinder; set aside Heat ghee in a large saucepan and fry garlic and onion for 5 minutes or until golden ...More…

Lamb shank and pearl barley soup

Australian Womens Weekly — Heat half the oil in a frying pan over medium high heat and brown shanks evenly; remove and place into stock pot. Add onion, garlic, carrot, celery and swede and cook 3-4 minutes or until vegetables have softened. Stir in cumin and cook for a ...More…

Sicilian seafood and cous cous soup

Australian Womens Weekly — Place the couscous in a heatproof bowl, drizzle the oil on top; use hands to mix through. Bring water to simmer and pour over couscous. Using a fork, mix together being sure to fork out any lumps. Cover tightly with cling film and set aside for ...More…

Asparagus and pea spring soup

Australian Womens Weekly — Place vegetable stock into a large pan and bring to the boil. Add carrot, reduce heat and simmer for 5 minutes. Add asparagus and broad beans and cook for a further 5 minutes or until tender. Remove from the heat. Stir in peas, green onions, ...More…

Curried parsnip soup with soda bread

Australian Womens Weekly — Preheat oven to 200°C/180°C (fan forced) and grease and flour a 6 cup Texes muffin tin. Place flour and melted butter into a large bowl and rub together with your fingertips. Add remaining dry ingredients and mix well. Combine buttermilk and ...More…