Archive for Soup

Roast Garlic, Potato and Leek Soup

I told you I love soup so despite the hot weather, here is another soup for you.  This one is from Super Food Ideas, May 2008 issue.  Potato soup is one of my favourites and the roast garlic gives this a beautiful flavour.  I will definitely be making this one again.

Roast garlic, potato and leek soup

2 garlic bulbs, unpeeled, cloves separated
1 tablespoon olive oil
2 medium leeks, trimmed, halved, washed, sliced
1 celery stalk, chopped
1 1/2 tablespoons fresh thyme leaves
2 cups vegetable stock
700g potatoes, peeled, chopped

Preheat oven to 180c.  Line a baking tray with baking paper.  Place garlic on prepared tray. Drizzle with half the oil.  Roast garlic for 12 to 15 minutes or until tender.  Stand for 10 minutes or until cool enough to handle.  Squeeze garlic from skins.  Discard skins.

Meanwhile, heat remaining oil in a saucepan over medium-high heat.  Add leeks, celery and 1 tablespoon thyme.  Cook, stirring, for 5 to 7 minutes or until tender.  Add stock, 2 cups cold water and potatoes.  Cover and bring to the boil.  reduce heat to medium.  Simmer, uncovered, for 12 to 15 minutes or until potatoes are tender.  Add garlic.

Remove from heat.  Transfer to a processor.  Process soup until smooth.  Stir in 1/2 cup cold water and remaining thyme leaves.  Return to medium heat.  Cook for 2 minutes or until heated through.  Season with salt and pepper.


Cauliflower Soup

I know what you are all going to say, it’s the middle of summer, what on earth are you doing making soup.  Well, I just love soup and the cauliflower at the farmers markets was so fresh and beautiful.  Anyhow soup is great for anyone trying to lose weight, a liquid meal will keep you feeling fuller for longer than a solid meal, and I definitely need to shed some kilos.  Now as you may have already guessed not only is this soup delicious but also low-fat.

My version of Cauliflower Soup

1 onion, finely chopped
2 celery sticks, finely chopped
1 cauliflower, cut into florets
1 large potato, peeled and chopped
1 tablespoon fresh thyme leaves
5 cups vegetable stock
salt and pepper to taste

Add a small amount of olive oil to your pot and over medium heat cook onion until it softens.  Add celery and cook for a further minute.

Add stock, potato, cauliflower, thyme and pepper.  Simmer for 20 minutes until cauliflower and potato and cooked. 

Allow to cool slightly, blend soup, return to heat, and add salt and pepper to taste.

Potato and Cabbage Soup

This recipe comes from the Australian Good Food magazine August 2009 issue.  It was easy to make, and nice and filling. 

Potato and Cabbage Soup

potato and cabbage soup

4 bacon rashers
1 tablespoon olive oil
1 kg potatoes, peeled, cut into small cubes
1 onion, roughly chopped
1 carrot, roughly chopped
1 celery stalk, chopped
2 garlic cloves, chopped
4 cups vegetable stock
2 cups water
1/4 medium cabbage, finely shredded

Cook bacon in a large pan on medium-high heat for 3 – 5 minutes, until crisp.  Cool slightly, then break into small pieces.  Set aside.

Heat oil in same pan on medium.  Add potato, onion, carrot, celery and garlic, then cover and cook for 5 minutes, until starting to soften.  Add stock and water.  Increase heat to high and bring to boil.  Reduce heat to medium and simmer for 10 minutes, until vegetables are tender.  Remove from heat. 

Using a stick blender, blend until smooth.  Add shredded cabbage and return pan to medium heat.  Simmer for 5 minutes, until cabbage is just tender.  Season to taste.

To serve, season soup with black pepper and top with pieces of crispy bacon.