Fresh herb tomato soup
This recipe is very quick and easy. It can be made in less than 30mins. It tastes even better if it is left to stand for a while before eating.
750g tomatoes 3 tablespoons olive oil
1 glove garlic 3 cups chicken stock
2 tablespoons chopped parsley, basil
or marjoram pinch sugar
salt and pepper
I use a combination of all three herbs if I have them.
Peel tomatoes and chop roughtly. Crush garlic and place in saucepan with tomatoes, herbs and olive oil. Cook gently for about 5 minutes. Add stock, salt, pepper and sugar and cook for
further 5 minutes. This soup can be eaten hot or, in summer, chilled.
Serves 6
Tomatoes can be blanched, peeled and chopped and frozen when you have an excess, then simply defrost for this recipe
This recipe is very quick and easy. It can be made in less than 30mins. It tastes even better if it is left to stand for a while before eating.
750g tomatoes 3 tablespoons olive oil
1 glove garlic 3 cups chicken stock
2 tablespoons chopped parsley, basil
or marjoram pinch sugar
salt and pepper
I use a combination of all three herbs if I have them.
Peel tomatoes and chop roughtly. Crush garlic and place in saucepan with tomatoes, herbs and olive oil. Cook gently for about 5 minutes. Add stock, salt, pepper and sugar and cook for
further 5 minutes. This soup can be eaten hot or, in summer, chilled.
Serves 6
Tomatoes can be blanched, peeled and chopped and frozen when you have an excess, then simply defrost for this recipe
Harvest thanks-giving at the end of summer in the Barossa Valley. What abundance of food we have at this time.
Butternut or Jap pumpkin Soup with cumin
Serves 6-8
1 tbspn olive oil Salt & pepper to taste
1 med onion 1 large potatoe
1 stick celery 1/4 tsp cumin
4 cups diced pumpkin 1/4 tsp curry powder
Chicken stock enough 1/2 -1 tsp brown sugar
to just cover top of 1 large clove garlic
ingredients
1 cup skim milk or try 4 tbspn of cream
Dice onion and celery and fry gently in oil until onion is slightly coloured and translucent. Add curry, crushed garlic and cummin and fry for 1 min. Add diced pumpkin and potatoes fry one minute. Add stock. Simmer for approx 25mins or until vegies are soft.
Add salt and pepper and if the pumpkin was not really ripe/sweet add brown sugar. More might be needed if using Queensland blue.
We like our soup thick and hearty but if you like it a little thinner just add more stock. For something slightly different, try adding cocunut milk instead it give a Thai flavour to the soup.
Garnish with swirled cream and some chopped chives or parsley.
Tip 1. If you are a little short on pumpkin you can use some carrot, it works better if carot is grated as it has harder texture. This soup does not freeze well as it splits on defrosting.
Tip 2. Like a thicker soup? Go to HERE for tips on thickening agents and stock secrets.
Serves 6-8
1 tbspn olive oil Salt & pepper to taste
1 med onion 1 large potatoe
1 stick celery 1/4 tsp cumin
4 cups diced pumpkin 1/4 tsp curry powder
Chicken stock enough 1/2 -1 tsp brown sugar
to just cover top of 1 large clove garlic
ingredients
1 cup skim milk or try 4 tbspn of cream
Dice onion and celery and fry gently in oil until onion is slightly coloured and translucent. Add curry, crushed garlic and cummin and fry for 1 min. Add diced pumpkin and potatoes fry one minute. Add stock. Simmer for approx 25mins or until vegies are soft.
Add salt and pepper and if the pumpkin was not really ripe/sweet add brown sugar. More might be needed if using Queensland blue.
We like our soup thick and hearty but if you like it a little thinner just add more stock. For something slightly different, try adding cocunut milk instead it give a Thai flavour to the soup.
Garnish with swirled cream and some chopped chives or parsley.
Tip 1. If you are a little short on pumpkin you can use some carrot, it works better if carot is grated as it has harder texture. This soup does not freeze well as it splits on defrosting.
Tip 2. Like a thicker soup? Go to HERE for tips on thickening agents and stock secrets.
Potato and Leek soup with Corn and Bacon
1 can creamed corn 3 cups chicken stock
1 tbspn olive oil 2 -3 rashes bacon
1 large Leek 2 large potatoes (diced)
Salt and pepper to taste 1 cup milk
Fine slice the Leek and dice bacon and gently fry for couple of minutes in olive oil until bacon has slightly caramelized. Dice potato and add to bacon/leek. Fry 1 to 2 mins and then add stock and creamed corn.
Simmer on gentle heat stirring occasionally until potato is just tender. Remove one third of mixture and set aside. Then blend rest with stab mixer/bamix until smooth. Return rest of mixture add seasoning and milk. If this is too thick and hearty just add some more stock.
If you want to freeze this don't add the milk.
1 can creamed corn 3 cups chicken stock
1 tbspn olive oil 2 -3 rashes bacon
1 large Leek 2 large potatoes (diced)
Salt and pepper to taste 1 cup milk
Fine slice the Leek and dice bacon and gently fry for couple of minutes in olive oil until bacon has slightly caramelized. Dice potato and add to bacon/leek. Fry 1 to 2 mins and then add stock and creamed corn.
Simmer on gentle heat stirring occasionally until potato is just tender. Remove one third of mixture and set aside. Then blend rest with stab mixer/bamix until smooth. Return rest of mixture add seasoning and milk. If this is too thick and hearty just add some more stock.
If you want to freeze this don't add the milk.
I use sea salt flakes or rock salt in all my cooking
The flavour I think is better and you get more trace elements/minerals in it.
The flavour I think is better and you get more trace elements/minerals in it.
Here is a quick and easy soup recipe that you can make in half and hour. You can substitute rice wine for sherry, it is also quite good without the wine. I am thinking of trying med dry apple cider next time I make it to see if that works!
Chicken and Corn Soup
1 packet of Continental Chicken Noodle Soup 1 420g can of Creamed Corn
2 tablespoons of sherry chopped chives
1 egg beaten
Cook chicken noodle soup as per packet, add creamed corn and sherry. Bring back to the boil.
Take off the stove and slowly stir in the beaten egg. Add chives and serve.
Serves 4 to 6
In my student days I would add to this to make a cheap meal. Saute grated carrot and fine chop onion and one clove crushed garlic. When soft make like recipe but add a pack of 2 min noodles 5 mins before finishing time. Very filling and tasty. Oh and I never had money for the sherry then either
Chicken and Corn Soup
1 packet of Continental Chicken Noodle Soup 1 420g can of Creamed Corn
2 tablespoons of sherry chopped chives
1 egg beaten
Cook chicken noodle soup as per packet, add creamed corn and sherry. Bring back to the boil.
Take off the stove and slowly stir in the beaten egg. Add chives and serve.
Serves 4 to 6
In my student days I would add to this to make a cheap meal. Saute grated carrot and fine chop onion and one clove crushed garlic. When soft make like recipe but add a pack of 2 min noodles 5 mins before finishing time. Very filling and tasty. Oh and I never had money for the sherry then either
Spicy Thai Soup - J. Hancock recipe
This soup is kinda like Laksa but since I often crave it when I have not got all right ingredients (it's half an hour to the big shops) I have come up with the following:
The measurements are not all perfect as I usually just throw things together.
Half onion or spring onion 1 small carrot
8 snow peas 1/4 cup broccoli florettes
1/4 cup bean sprouts Luksa or Tom Yum paste
Coconut milk or cream 4 cups chicken stock
some prawns or chicken strips approx. 200g(cooked)
Noodles - 1 block 2min noodles or equiv egg noodles.
Cut vegies, but not sprouts into asian style strips (on the diagonal), fairly thin (they cook quicker). Saute all vegies except snow peas and sprouts for about 2-3 mins (until just softening) Add paste and snow peas and saute 1 min.
Next add the chicken stock (hot), coconut milk, noodles and cooked meat. Fast simmer for 8 mins. Add bean sprouts and switch off heat. Leave stand for 5 mins and serve. A touch of palm or brown sugar about 1/4 tspn is nice to balance the spice. You can also add a squeeze of lemon or lime juice for some tang.
Large cans of coconut milk or cream can be a waste as you don't need a whole can usually for a recipe. Nestle make a powdered version which is good or you can try a trick I learned in the Army as a cook. Soak desicated coconut in warm water for about 15 mins, strain through clean muslin cloth, or use strainer but really squeeze coconut with the back of spoon to get the flavour out.
This soup is kinda like Laksa but since I often crave it when I have not got all right ingredients (it's half an hour to the big shops) I have come up with the following:
The measurements are not all perfect as I usually just throw things together.
Half onion or spring onion 1 small carrot
8 snow peas 1/4 cup broccoli florettes
1/4 cup bean sprouts Luksa or Tom Yum paste
Coconut milk or cream 4 cups chicken stock
some prawns or chicken strips approx. 200g(cooked)
Noodles - 1 block 2min noodles or equiv egg noodles.
Cut vegies, but not sprouts into asian style strips (on the diagonal), fairly thin (they cook quicker). Saute all vegies except snow peas and sprouts for about 2-3 mins (until just softening) Add paste and snow peas and saute 1 min.
Next add the chicken stock (hot), coconut milk, noodles and cooked meat. Fast simmer for 8 mins. Add bean sprouts and switch off heat. Leave stand for 5 mins and serve. A touch of palm or brown sugar about 1/4 tspn is nice to balance the spice. You can also add a squeeze of lemon or lime juice for some tang.
Large cans of coconut milk or cream can be a waste as you don't need a whole can usually for a recipe. Nestle make a powdered version which is good or you can try a trick I learned in the Army as a cook. Soak desicated coconut in warm water for about 15 mins, strain through clean muslin cloth, or use strainer but really squeeze coconut with the back of spoon to get the flavour out.
Quick and easy dip - my kids love it.
Corn Relish Dip - recipe
1 tub cream cheese (250g) - use light or spreadable, do not use black and gold it's way to hard to mix
1 small jar of Corn Relish. Black and gold or homebrand is fine.
Mix 2/3 of jar, corn relish with whole tub of cream cheese. That's it simple isn't it.
Corn Relish Dip - recipe
1 tub cream cheese (250g) - use light or spreadable, do not use black and gold it's way to hard to mix
1 small jar of Corn Relish. Black and gold or homebrand is fine.
Mix 2/3 of jar, corn relish with whole tub of cream cheese. That's it simple isn't it.
Make your own Laksa paste
2 tablespoons corriander seeds,
2 small green chilles with seeds
1 large red chillie and seeds
1 Stalk lemon grasschopped
6 garlic cloves
6 shallots1 inch
2 tspn ginger root minced
1/2 tspn fresh tumeric
1 tablespoon shrimp paste
In a mortar and pestle grind the corriander seeds, then add the rest of the ingredients one at a time. Add some sea salt as you go. You could put ingredients into food processor, but I would still grind the seeds in the mortar first and then do the rest together in the processor. Some people add galangal and candle nut. I don't because they are hard to get and galangal makes me sneeze!
You could also use dried tumeric if you can't get it fresh. The rest of the stuff you can get from most supermarkets.
2 tablespoons corriander seeds,
2 small green chilles with seeds
1 large red chillie and seeds
1 Stalk lemon grasschopped
6 garlic cloves
6 shallots1 inch
2 tspn ginger root minced
1/2 tspn fresh tumeric
1 tablespoon shrimp paste
In a mortar and pestle grind the corriander seeds, then add the rest of the ingredients one at a time. Add some sea salt as you go. You could put ingredients into food processor, but I would still grind the seeds in the mortar first and then do the rest together in the processor. Some people add galangal and candle nut. I don't because they are hard to get and galangal makes me sneeze!
You could also use dried tumeric if you can't get it fresh. The rest of the stuff you can get from most supermarkets.
| I Can Make Soup! by Jacqueline Hancock My passion in life, contrary to the title, is not making soup. I love to share the truth of God’s word through teaching. However, due to life’s circumstances, (two small children), there is not yet the opportunity to serve God in this way. Yet I still have a desire to be used by God. So I make soup. I believe that God has been trying to teach me the secret of the parable about the Talents found in Matthew 25 verses 14-29. Jesus says “whoever is faithful with a few things will be given more”. God is telling me to be faithful first with the ministry at my doorstep, then when I have proven faithful, He will open up the paths for me to use my gifts in the big things. I also believe as these paths open up, I am to be ever mindful of the ministry that is always on my doorstep. I have made soup for the Youth Group, for our Alpha group, for fundraising, for sick friends and family. My soup has filled tummies, raised money and nourished bodies. And I hope the love I put into the soup has nourished their souls as well. A pot of soup is really no big thing. It is relatively cheap and quick to make and it is quickly consumed. It is only there for a moment. However, the soup’s ministry can linger on in intangible ways. The care shown in making soup for sick friends can brighten someone’s day. It says ‘I care for you and am praying for you.’ The money raised for ministry can enable someone to fulfill their God given call too. In the past I’ve been so focused on finding God’s call for my life, that I have sometimes forgotten the things at hand. It is a good thing to discover God’s purpose for our lives and to discover our talents. However, if we focus only on the big things, we can miss the important everyday chances to serve. Every labour of love and service to our King is important. We are all to be servants whether we are up front or in the kitchen. A bowl of soup can minister just as powerfully as a PowerPoint presentation, and those of us who have a desire to be used by God for the ‘big things’ must always, everyday, be prepared to do the ministry of the small but not insignificant things! |
Outback Jack's quick and easy soup and starters recipes
Soup and starters
(Home) (Outback kitchen) (Outback Colours Art) (Outback Christians) (Outback Kids) (Maincourse)
(Bush Tucker) (Outback Stories) (Don't give up) (Kids colour in) (Things Kids Say) (Australian Animals)
(Stock Secrets) (Zucchini recipes) (Taste of the outback - Quorn)
(Bush Tucker) (Outback Stories) (Don't give up) (Kids colour in) (Things Kids Say) (Australian Animals)
(Stock Secrets) (Zucchini recipes) (Taste of the outback - Quorn)
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Finger food - Stuffed Cherry Tomato. - Very Quick and Easy
1 punnet cherry or cocktail tomatoes
approx 120g light cream cheese
tablespoon fine chopped basil
tablespoon fine chopped parsley
Carefully cut off top off each tomato and scoop out pulp and seeds. Reserve one third of pulp. Mix the cream cheese, herbs and reserved pulp until mixture is smooth. Stuff this mixture back into the tomatoes. Chill for 20 mins and serve. Recipe can be made a couple of hours before needed.
You can also use this mixture to stuff lightly blanched snow peas or celery sticks. Slivered toasted almonds are also nice to add. You can also swap the Basil for some Mint which gives a nice refreshing taste.
Smoked Salmon and Asparagus.
Asparagus spears Smoked salmon Cream Cheese mixture
Lightly blanch the fresh asparagus spears and cool quickly. Spread thinly, the cream cheese mixture on the smoked salmon strips. Wrap the smoked salmon around the spears in a spiral length ways along the spears. Serve chilled with wasabi mayonaise thinned slightly with some cream to make into 'drizzle consistancy'. Garnish plate with some of your stuffed tomatoes.
1 punnet cherry or cocktail tomatoes
approx 120g light cream cheese
tablespoon fine chopped basil
tablespoon fine chopped parsley
Carefully cut off top off each tomato and scoop out pulp and seeds. Reserve one third of pulp. Mix the cream cheese, herbs and reserved pulp until mixture is smooth. Stuff this mixture back into the tomatoes. Chill for 20 mins and serve. Recipe can be made a couple of hours before needed.
You can also use this mixture to stuff lightly blanched snow peas or celery sticks. Slivered toasted almonds are also nice to add. You can also swap the Basil for some Mint which gives a nice refreshing taste.
Smoked Salmon and Asparagus.
Asparagus spears Smoked salmon Cream Cheese mixture
Lightly blanch the fresh asparagus spears and cool quickly. Spread thinly, the cream cheese mixture on the smoked salmon strips. Wrap the smoked salmon around the spears in a spiral length ways along the spears. Serve chilled with wasabi mayonaise thinned slightly with some cream to make into 'drizzle consistancy'. Garnish plate with some of your stuffed tomatoes.