Dress up soups with garnishes:
* Petite slices of toasted French bread or croutons.
* Taco chips.
* A dollop of salsa or pesto.
* Crumbled crisp-cooked bacon
* Diced smoked chorizo.
* Sprigs of fresh herbs or chopped fresh herbs.
* A swirl of sour cream, cream or yoghurt.
* A drizzle of avocado oil.
* Diced or julienned red or green capsicums.
* Finely grated cheese such as parmesan.
QUICK ROASTED CAPSICUM SOUP
A delightful starter to dinner that can be made in a few minutes from pantry ingredients.
INGREDIENTS
680g jar roasted red capsicums, rinsed & well drained
1 1/2 cups chicken stock
1 cup ricotta cheese
1/2 cup cream
1 clove garlic, crushed
1/4 tsp fine white pepper
salt to taste
1 Tbsp lemon juice
METHOD
Place capsicums in a food processor. Add the remaining ingredients except the salt and lemon juice. Purée until smooth.
Bring to a simmer on medium heat. Season to taste with salt and lemon juice. Great served topped with croutons and chopped chives. - Serves 4
TEX MEX BLACK BEAN CHOWDER
A meal in itself. Traditionally chowders are rich and thick and contain cream and potatoes.
INGREDIENTS
2 Tbsp canola oil
1 large onion, diced
1 medium red capsicum, diced
2 medium red-skinned potatoes, cut into small cubes
400g can black beans, rinsed and drained
1-2 small chillies, seeded and sliced
1/2 tsp ground cumin
4 cups chicken stock
3 Tbsp cornflour
1/2 cup each: milk, cream
2 cups shredded tasty cheddar cheese
METHOD
Heat the oil in a large heavy saucepan, add onion and cook on low heat until softened. Add the capsicum, potatoes, black beans, chillies and cumin. Stir, add stock. Simmer for about 15 minutes, until potatoes are cooked.
Stir together cornflour, milk and cream, until smooth. Stir into the soup. Stir in the cheese, until melted.
Top with corn chips and chopped coriander. - Serves 6
CHICKEN & GINGER SOUP
A small dinner starter to whet the appetite.
INGREDIENTS
2 shallots, chopped
2 Tbsp chopped coriander root and stems
3 green peppercorns
4 cups chicken stock
1 Tbsp each: oyster sauce, hoisin sauce
2 Tbsp finely chopped root ginger
250g skinned and boned chicken, julienned
1 cup very finely sliced bok choy leaves
METHOD
Grind the shallots, coriander and peppercorns with a pestle and mortar or in a small blender to make a paste. Bring the stock to the boil and add the paste, sauces and ginger.
Simmer 2 minutes. Add chicken and simmer another 2 minutes, until just cooked. Add bok choy and cook until wilted. - Serves 8 as a small starter
KALE, QUINOA & TOFU SOUP
A hearty, healthy soup suitable for lunch or a light meal. Use only the kale leaves.
INGREDIENTS
297g packet firm tofu, well drained
1-2 Tbsp olive oil
1 large onion, thinly sliced
5 cups vegetable stock
1-2 tsp each: curry powder, dried basil
400g can diced tomatoes in juice
2 cups thinly sliced kale leaves
3/4 cup quinoa, rinsed & drained
1 carrot, halved lengthwise & thinly sliced
METHOD
Pat the tofu dry. Cut into 2cm cubes. Heat oil in a non-stick frying pan. Pan-fry tofu until lightly coloured. Place aside.
Tip leftover oil into a large saucepan. Pan-fry the onion, until softened. Add the stock, curry powder, basil and tomatoes and bring to the boil.
Add the kale, quinoa and carrot. Simmer covered for 15 minutes. Add the tofu and heat through.
Great garnished with sliced fresh basil. - Serves 6
