Curried Sweetcorn Soup

Curried Sweetcorn Soup

Curried Sweetcorn Soup

  Tried Tested

Somewhere between a soup and a curry-perfect for cold nights!

1 packet(300g) leeks trimmed and sliced
4cm knob ginger,finely chopped
1 packet(500g) button mushrooms halves
3 cloves garlic,chopped
1 can sweetcorn kernels
2-3 tbsp mild curry powder
Vegetable stock or chicken stock
1 can coconut milk
Salt and milled pepper
Handful fresh coriander, for serving
1 sliced chilli,for serving (optional)
Ciabatta bread sliced for serving or rotis or naan bread

Saute leeks,ginger and garlic in oil until soft and fragrant.
Add sweetcorn and stir through curry add mushrooms,stock and bring to boil.
Simmer for 10 minutes, stirring occasionally add coconut milk and blitz to blender if desired. Season.
Scattered with fresh coriander and chilli,serve with warm rotis or ciabatta breads for dipping.
Enjoy and Chow now! 😀

Prepared, tried and tested by: Joy Martin Smyth

Chicken Sotanghon soup

Chicken Sotanghon soup

Chicken Sotanghon soup Tried Tested
Friends what did you make for supper today me I didn’t cooked much heavy dinner but this delicious hot soup will make your tummy better and full perfect for winter its fantastic ……Chicken Sotanghon soup or vermicelli soup lets eat: recipe as follow below

Half kilo chicken breast
1 pack vermicelli noodles
1 onion
Garlic gloves
Green spring onion
Carrots shredded
Pork crackling or chicharon
Chicken stock
Pinch of kosher salt
Ground black pepper to taste
1 chicken broth cubes if no chicken stock available
2 hard boiled eggs

Fry onion and garlic until brown for about 2 to 3 mins
Then add chopped chicken breast into bite cubes
Fry again and pour chicken stocks and bring to boil
Add carrots simmer for another 5 min
Add vermicelli noodles stir
Season with salt and pepper to taste

Before serving
Add chop hard boil egg and pork cracklings and garnish with green spring onion. Serve hot

Tip: do not over cooked the noodles

Prepared, tried and tested by: All joy’s lovely cooking

Beef and Chicken Pho a Vietnamese soup

Beef and Chicken Pho a Vietnamese soup

Beef and Chicken Pho a Vietnamese soup  Tried Tested

300g beef bones
500g chicken breast
4 shallots or 1 onion sliced
5cm ginger sliced
4 gloves garlic
1 tsp fennel seed
1 stick cinnamon
2 star anise
2 cardomon pods 6 gloves

300g beef sirloin

Chicken fillet
1 packet japanese noodles
2 to 3 tsp sugar
Fish sauce to taste

For serving
Bunch of spring onion
Cut into pieces
2 red chillies
2 hard boiled eggs

Place stock ingredients in pot and add 2 litre water cover bring to simmer cook for 3 hours skimming scum off the topwith sieve . Add more water if needed.Strain stock through a sieve lined with cleaned tea towel and return liquid to a clean pot . Add noodles cook for 5 mins and beef are tender. Cjt meet into thin slices across the grain . Ladle hot soup into bowls and top with sliced meet,spring oinion,herbs abd chillies hard boildd egg.

Prepared, posted, tried and tested by: Joy Martin Smyth


Hungarian Goulash Soup

Hungarian Goulash Soup

Hungarian Goulash Soup  Tried Tested

Nice and hearty for winter.
500 g soft shin beef diced into 3/4 inch cubes
2 tbsp oil
2 onions, coarsely diced
3 garlic clove, crushed
3 cups All Gold tomato juice
2 cups beef stock Ina Parman
1 tsp salt
1 tbsp sweet smoked paprika powder
1 tbsp Robertson’s paprika
1/2 tsp dried chilli flakes
2 – 3 potatoes, cut into 1 inch cubes
3 peppers, red, green and yellow cut into 1 inch pieces
salt, pepper to taste, pinch of cayenne pepper
Chopped parsley

Heat the oil in a large pot. Brown half the meat. Remove meat and brown remaining meat. Return all the meat to the pot, adding onions and garlic.
Continue to cook on high for several minutes, stirring often.
Add tomato juice, beef stock salt, and paprika powders
Bring to boil, cover, and reduce heat to a simmer. Cook for about 45minutes.
Add cubed potatoes and peppers. Cook for a further 25 minutes or until the potatoes are tender.
Season with additional salt, pepper, cayenne pepper. Sprinkle with parsley.

Recipe: Quick German Recipes
Prepared, posted and tried and tested by : Gail Haselsteiner

Butternut and Broccoli Soup

Butternut and Broccoli Soup    tt

1 Medium butternut (remove pips cut into squares with the skin)
1 Medium broccoli (cut into pieces)
1 Medium onion (cut into pieces)
1 Cube chicken stock (1/2 litre of boiling water)
Little bit of olive oil to fry the onions
Fresh cream

Fry onion pieces in olive oil till light brown.
Add butternut, broccoli and chicken stock. (chicken stock must cover all the veggies)
Cover pot with lid and simmer until the veggies are soft.
Remove from heat.
With a blender mash all the veggies.
Add half a cup (or more) of fresh cream according to taste
Add salt and freshly ground black pepper.
Simmer again for a few minutes until all the ingredients have cook through.
If the soup is to thick you can add a bit more water.
Serve as a starter or main dish with toasted french loaf
Garnish with a dot of cream and a sprig of parsley (optional)

NOTE: I forgot to mention that the broccoli can be replaced with granny smith apples 2-3 grated apples core removed!

Source Liz Oberholzer Barnard
Also made by: Rubina Shaw

Sweet Potato and Ginger soup

Sweet Potato and Ginger soup 

2 TBSP olive oil
1 medium onion, chopped
2 TBSP finely grated fresh ginger root
1 big sweet potato, peeled and cubed
3 cups stock
1 TBSP ground coriander
sea salt, to taste
freshly ground black pepper, to taste
chili flakes, to taste
2 garlic cloves, finely grated

Serve with cold pressed extra virgin olive oil, (cream optional) freshly ground black pepper and some fresh coriander
In a stockpot, add olive oil and onions and cook on medium to high heat until translucent.
Add ginger and cook for 30 seconds.
Add sweet potato and cook for 1-2 minutes, stirring.
Add stock (and more water if needed to cover the veggies) and bring to a boil. Once it’s boiling, lower heat, add coriander, season with salt, pepper and chili flakes (if using) and simmer until sweet potato are tender.
Turn off heat and allow soup to partially cool, then add it to the blender and puree it.
Return to the pot, add grated garlic and stir.
Warm it up again before serving

Source: Amanda Vd Linde Mills: Amanda’s Kitchen (my recipe)

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