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Proscuitto & White Bean Soup

Ingredients:

  • 1 large white onion
  • 2 Shallots
  • 6C Chicken Stock
  • 3 Cans white Beans
  • 3 bay Leaves
  • 2 Springs Rosemary
  • salt & pepper
  • 1 Packet Proscuitto

Prep:

  • chop and saute the onion & shallots over a medium heat for 8mins.
  • Add the stock, beans, bay leaves, rosemary & 1/2 the packet of Proscuitto.
  • Bring to a simmer for 20 mins.
  • Remove the bay leaves & rosemary & roughly blend the soup.
  • Add salt & pepper to taste
  • Use the remaining prosciutto as garnish
  • Serve with crusty baguette

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Thai Curry Noodle Soup with Garlic Shrimp

Adapted from a recipe by Heather Christo

Below serves 2

  • 2 garlic cloves, minced
  • Tiger Shrimp 10-12
  • 1 tbsp fresh ginger
  • 1 1/2 tbsp red curry paste
  • 2 tbsp oil
  • 2 C chicken broth
  • 1 1/2  C lite coconut milk
  • Fish sauce (dash)
  • Rice noodles (enough for 2!)
  • 6 white button mushrooms thinly sliced
  • 1 red pepper thinly sliced
  • Fresh cilantro
  • 3 green onions thinly sliced

 

  • Combine the ginger, curry paste & 1tbsp oil in a small bowl and mix well.
  • In a pot, heat the curry paste/ginger mix over medium heat, frying the paste gently for 1-2 minutes.
  • Add the chicken broth & lite coconut milk with the dash of fish sauce.
  • Add the mushrooms & red peppers, bring to the boil and reduce gently to simmer (for around 5 mins.)
  • While this is happening in a separate pan pour boiling water onto the dry noodles, let them soften, rinse well & set aside (portioned off into the 2 bowls.)
  • In a frying pan heat the garlic with the remaining 1tbsp oil over a medium heat, add the shrimp and cook till lightly pink, but not overcooked! (this can happen alongside the noodles)
  • Once cooked add the shrimp to the broth, remove from the heat and allow to stand for 1-2min.
  • Pour over the noodles in the bowl and garnish with the coriander & spring onion.

Prep & cooking time – less than 30 minutes total.

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Pea & Mint Soup

Frozen peas are fine to use with this one. Don’t be afraid to be generous with the mint & goat yogurt

  • 1TBSP Olive oil
  • 1 leek chopped
  • 2 cloves garlic chopped
  • 3 cups stock (veggie or chicken)
  • 1 packet frozen peas (3 cups fresh if in season)
  • 1/4 cup fresh mint ++
  • 1-2 TSP fresh squeezed lemon juice
  • 1/2 cup goat yogurt ++
  • Over a medium heat warm the olive oil.
  • Add the leek, garlic & some fresh ground pepper – 5 mins.
  • Add the broth, bring to the boil then add the peas – cook for 10 mins.
  • Remove from the heat, add the mint leaves and let stand for 10 mins.
  • Blend the soup, stir in the lemon juice and goat yogurt.
  • Add salt to taste

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Roasted Tomato Soup with Croutons

This is lightly adapted from `Vegan Family Meals` by Ann Gentry; a book given to me for my birthday by my very good friend Lucy.

  • 3.5lb Ripe Vine Tomatoes
  • 1/4 cup + 2tbsp Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 12 Large cloves Garlic, chopped
  • 3 tsp Salt
  • 1 tsp fresh ground Black Pepper
  • 2 medium/large Red Onions
  • 1/4 cup lightly packed fresh Basil, chopped
  • 2 tbsp fresh Parsley, finely chopped
  • 1 1/2 fresh Tyme, finely chopped
  • 5 cups Organic Veg Stock, or Water
  • Heat the oven to 500. In a large bowl toss the tomatoes, 1/4 cup Olive Oil, 1/4 cup Balsamic Vinegar, 2 tsp Salt & 1tsp Black Pepper. transfer the mixture to a large heavy rimmed baking tray (arranging the tomatoes in a single layer skin side down) Roast until the tomatoes are charred on the edges, around 40 mins.
  • Heat the remaining 2tbsp of Olive oil in a large pot over a medium heat. Add the onions & the remaining 1tsp Salt. Stir often, until the onions are soft (around 10 mins) Add the Basil, Parsley & Tyme and saute for about 1 min. Stir in the roasted tomato mixture and bring to a simmer. Add the Veg stock (or water) and simmer for around 8 mins.
  • Total cooking time  1hr 10mins

Herbed Croutons.

  • 1 crusty French Bagette, chopped into 1/2 inch cubes
  • 1/2 tsp Dried Basil
  • 1/2 tsp Dried Rosemary
  • 1/2 tsp Fresh ground Black Pepper
  • 1/2 tsp Salt
  • 2 tbsp Olive Oil
  • Heat the oven to 375. Toss the bread cubes, Basil, Rosemary, Black Pepper & Salt in a bowl. Drizzle the Olive Oil over the bread cubes. Arrange the bread cubes in a single layer on a rimmed baking sheet.
  • Bake until the croutons are golden brown, around 15 mins
  • Total cooking time  20mins

Roasted Squash Soup

A perfect seasonal Veg to cook with during Fall.

  • 2 acorn squash, halved and seeded
  • 1 cup peeled and chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 1/2 cup chopped leeks (white and pale green parts only)
  • 1/4 cup maple syrup (I used organic)
  • 1 tablespoon extra virgin olive oil
  • 3 cups veggie stock
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup half and half (or Soy Milk to keep it Vegan)
  • Salt (to taste)
  • Heat oven to 450.  Lay squash face up in (approx) 1 inch of water in a baking dish.  Bake for 45 minutes (or until soft.)  Remove from baking dish and spoon out the pulp into a large bowl,  blend until smooth.
  • Over a medium heat in a large saucepan add olive oil, then the carrots, celery, onions & leeks. Cook until they begin to soften; then add the stock, squash, cinnamon and nutmeg.  Simmer, covered for 40 minutes.  Stir in the maple syrup and half and half (or soy milk) then simmer, uncovered for another 5 minutes.  Blend until smooth, add salt & pepper to taste.
  • Total cooking time  1hr 40mins