October 16th, 2010
Ingredients
Pumpkin
Lime leaves
Garlic
Ginger
Olive oil
Basmati rice
Coconut milk
Salt
Black pepper
Corriander
Lemon Grass
Cumin
Five Spices
Onion
Chilli
dried coconut
Method:
I started by hollowing out the pumpkins which took me ages, but that I weirdly started to take a lot of pride in. These two pumpkins will now be turned into Halloween lanterns.
The pumpkin pieces were then cut into little chunks. The leaves, chillies, garlic, ginger, lemongrass, coriander stalks, five-spice and the cumin where blended into a mix and then cooked for ten minutes in a pan with some onion and olive oil to release the amazing flavours.
The pumpkin and the chicken stock were added to this mix in a large pan and brought to the boil, then simmered with the lid on for quarter of an hour. I added the basmati rice at this point and continued to simmer it until the rice had cooked. The coconut milk was then added, along with the salt and pepper.
It was served with lime juice, dried coconut and some fresh coriander.
I’m glad you all enjoyed it, as it was my first Soupa League and I wanted it to go well. Credit to though to Lady Potter, Ms Holly Vale who was my incredible sidekick in the kitchen. Credit too to Paul Cook who watched on intently whilst drinking birthday champagne.
Top of the league…alright!
Tags: asian, ayurvedic salt, basmati rice, black pepper, chicken stock, chilli, coconut, corriander, cumin, curry, delicious, ginger, lemon grass, lime leaves, olive oil, onion, pumpkin, salt, salt and pepper, Soupa league, The National Grid, warmer, winter warmers
Posted in In your pantry, Slow Cook, Soup-a League, TOP SCORES, Veggie Soups | No Comments »
October 1st, 2010
This classic has been passed down through the generations. My Nanna used to make this during the second world war, as parsnips were readily available and curry powder was readily available.
My mum (Bunny) has made this soup for years and both my sister and I enjoy it from time to time during the cooler times ; )
Ingredients:
10 parsnips
1 large brown onion
2 birds eye chilies
Chicken Stock
Thickened Cream
Fresh Coriander
Keens Curry Powder
Lavender Honey
Salt and pepper
Method:
In a large pot, sauté the onions, chili and coriander root in a little butter, until translucent and aromatic. Add two teaspoons of the Curry powder.
Throw in the cubed parsnips and allow them to sweat for a little bit.
Cover the veggies in the chicken stock and bring to the boil.
Allow to simmer for 15 minute (or until the parsnips and soft).
Remove from the heat and stir in the cream.
Sling the whole lot into a blender and process until smooth.
Pass the soup through a sieve for a Rich, smooth, creamy consistency.
Serve with toasted sesame baguette, a dollop of greek style yoghurt and a dod of Harissa chili sauce.
We enjoyed this soup with a bottle of Monteith’s Doppelbock winter ale. Yum!
Made By Lara
Tags: chicken stock, chilli, curry, fresh, Fresh Coriander, Lavender Honey, onion, parsnips, Soup, Soupa league, soupaleague, tasty, The National Grid
Posted in Ready in ten, Soup-a League, TOP SCORES, Veggie Soups, seasonal | 1 Comment »
September 24th, 2010
With Celebrity guest judge Rod Bennett from the Manly Daily
600 grams (7 oz) cubed lamb pieces
3 litre (1.75 pints) water or lamb stock
3 onion chopped finely
150 grams (2.5oz) red lentils
400 grams (7 oz) diced very ripe tomatoes
3 tbsn tomato paste
1 tsp ground turmeric
1 tsp ground cinnamon
1 cinnamon stick
1 tsp ground ginger
1 tsp salt
1/4 tsp freshly ground black pepper
400 grams (1 tin)! of chickpeas
2 large celery stalk with leaves, finely chopped
4 cannelloni pasta tubes, smashed so that you get odd size shapes. But if you don’t have that a very small handful of any pasta smashed or crunched up a bit to add interesting texture to the soup will work. If you arent eating the soup til the next day, its recommended adding the pasta then.
Juice of 1 lemon
1 small bunch of coriander (cilantro), chopped coarsely
Seal the lamb cubes. Only do a small amount at a time in a hot pan. A few seconds each side should do it.
Add the onion, lentils, tomatoes, tomato paste, turmeric, ground cinnamon, cinnamon stick, ginger, salt and pepper and allow the pot to simmer very gently for about 60 minutes. (lamb will become very tender).
Add the chickpeas, celery and smashed pasta and allow to simmer for another 15 minutes. Add the lemon juice and coriander (cilantro) and stir through then turn off heat and let soup stand to cool slightly before serving.
Tags: chickpea, lamb, Morrocan, pasta, Soup, soupaleague, The National Grid
Posted in Slow Cook, Soup-a League, Soups with meat | No Comments »
September 17th, 2010
All too busy with last minute wedding arrangements, Emily cleverly delegated her soup-a-league duties to ‘husband to be’ Lee.
We tucked into this British classic with a tasty cold glass of ‘First Frost’ Sauvingnon Blanc by the Matua Valley vineyard. Delicious!
All the more appropriate, that this soup was inspired by Lee and Em’s time together in the UK, the place where they met – This Saturday 2nd October the lovely two are tying the knot! Woo Hoo! Congrats Lee, not only on your super soupa score, but also for snagging the cutest girl on the northern beaches ; )
Ingredients
350g broccoli, florets and stalks cut into small pieces
400ml vegetable stock
25g butter
4 spring onions, finely sliced
50g Stilton, crumbled, or to taste
100ml double cream
salt and freshly ground black pepper
pinch freshly grated nutmeg
Method
1. Place broccoli in a saucepan with the stock.
2. Cook until tender.
3. Meanwhile, heat a frying pan until hot then add the butter. Add the spring onions and cook for one minute.
4. Blend cooked broccoli and stock. Add the fried spring onions, Stilton and cream and blend until smooth.
5. Bring gently to a simmer.
6. Season the soup with salt and freshly ground black pepper.
7. Transfer to bowls, grate over fresh nutmeg.
8. Serve with a side of fresh bread, walnuts and pear.
Tags: black pepper, broccoli, chicken stock, double cream, nutmeg, onion, spring onion, stilton, vegetable stock
Posted in Soup-a League, TOP SCORES, Veggie Soups, seasonal | No Comments »
September 16th, 2010
Ingredients
• 1 cauliflower
• 3 rashers bacon, chopped
• 2 medium onions, finely diced
• 4 cups water
• 4 chicken stock cubes
• 4 tablespoons fresh parsley, finely chopped (about 1 bunch)
• Some olives (adds salty taste so dont use salt)
Method
Combine bacon and onion in a large saucepan and cook until onion is soft.
Add cauliflower, water and stock cubes, bring to boil, reduce heat and allow to simmer, covered for 20 minutes until cauliflower is tender.
Blend or process the soup until smooth. Add cream,parsley, olives and blend again.
Reheat without boiling to serve.
Serve with Sonoma™ Bread for extra awesome.
Yup!
Tags: bacon, black pepper, Cauliflower, chicken stock, flatleaf parsley, olive, onion, parsley, salt and pepper, Simo Barrett, Simon Barrett, Soup, The National Grid, winter warmers
Posted in Ready in ten, Soup-a League, Soups with meat, TOP SCORES | No Comments »
