Thai green pea soup

With soup featuring on our weekly meal plan with regularity (thanks Canberra Winter!) I am always on the look out for soup recipes that are a little different. Something a bit more adventurous than our usual go toes (pumpkin, vegetable….actually I think I mentioned that a little while ago.)

So when I came across a vibrant green soup in a recent edition of the Healthy Food Guide – and saw that it was packed with spice, peas and spinach – well I was immediately sold.

The fact I had all the necessary ingredients on hand (save for the spring onions) was a big plus too. Frozen peas, spring onions, coconut milk, spinach, mint, stock and green curry paste – blended in the food processor, then simmered until warmed through.

I loved the suggested toppings too – which took what might be considered a plain looking soup to one that was full of interest! Mint, chilli, fried onions and sesame seeds.

And although I have said this more than once recently – this soup is definitely a keeper! I particularly loved the spice hit from the curry paste, and the creaminess from the coconut milk.

Print Recipe
Thai green pea soup
Course Soup
Servings
people
Course Soup
Servings
people
Instructions
  1. Place peas in a food processor with the spring onions and coconut milk. Process until well combined. Add the baby spinach, mint and half the stock, and continue to process until smooth.
  2. Heat the olive oil in a large pan over a medium heat. Add the curry paste and cook, stirring, for 30 seconds or until fragrant. Add the pea mixture and the remaining stock, and simmer for 10 minutes or until heated through.
  3. Divide the soup among serving bowls, and top with chopped mint leaves, chilli, fried onions and sesame seeds.
Share this Recipe

Spicy lentil stew

It is rather appropriate that I am posting about a slow-cooked stew on a day where the temperature has not exceeded 8 degrees outside (although, if I’m completely honest, it feels more like 2 degrees).

I know this because I took my regular morning walk this morning, and despite wearing thermals, gloves and a beanie, I still returned home with chilled toes and a yearning for a warm bowl of something for lunch. Luckily, I had made a batch of this stew a few weeks back, with extra portions frozen for a later date. So today was definitely that ‘later date’!

Created on a Monday – which is now known as ‘slow cooker Monday’ in our house, this stew was so very easy to prepare. With one pot, lots of vegetables and the benefit of time – a delicious meal was brought to life with minimal effort on our part.

Today I kept it super simple, and served the stew with a side of greens and a sprinkle of parsley. But if you were wanting to make the meal even more substantial, I think a spoonful of yoghurt or sourcream, and a side of toasted flatbread or sourdough, would work just beautifully.


Print Recipe
Spicy lentil stew
Course Main Dish
Servings
people
Course Main Dish
Servings
people
Instructions
  1. Put the vegetables and lentils in a slow cooker, along with the garlic, cumin, cayenne pepper and stock. Stir to combine.
  2. Cook on low for 6 to 8 hours. Just before serving, stir through the lemon juice and season to taste.
  3. Divide into bowls and top with parsley and sour cream / yoghurt to serve.
Share this Recipe

Pumpkin and carrot soup

As I sit here typing, the rain is falling steadily outside. It was, of course, raining most heavily right at the school drop off – where I am sure my attempts to wrangle 3 kids, 3 bags and 3 umbrellas was met with more than a few laughs.

But I have well and truly warmed up after tucking into a big bowl of soup that I had stashed away in the freezer. A perfect go-to lunch on days such as this, when the day is dreary and the temperatures have lowered.

I actually made this pumpkin and carrot soup a while back, but realised I never shared it on the blog. And what a shame that would be – for what a soup it is!

Simply – onion, garlic, carrots and pumpkin, simmered with stock and given a golden hue by the addition of turmeric. Finished with a dollop of natural yoghurt, and a sprinkle of pepitas and parsley.

And, as is always a plus with dishes such as these, the recipe yields enough to store some away in the freezer for easy re-heatable lunches on days such as this!

Print Recipe
Pumpkin and carrot soup
Course Soup
Keyword soup
Servings
people
Ingredients
Course Soup
Keyword soup
Servings
people
Ingredients
Instructions
  1. Heat oil in a large pot over a medium heat. Add the onion and garlic, and stir until starting to soften.
  2. Add the pumpkin, carrots and turmeric, stirring to coat in the spice mixture. Add the stock and 500ml water, and bring to the boil.
  3. Reduce heat and simmer for 30 minutes, or until the vegetables are tender. Puree the soup using a stick blender until smooth. Divide among bowls, and top with a dollop of yoghurt and a sprinkle of pepitas and parsley.
Share this Recipe

Curried quinoa and sprout soup

I can be little predicable when it comes to soup. Pumpkin is a family favourite, as is chicken or vegetable soup when there are sniffles in the household. Potato and leek is a regular go-to, as is tomato (with fond memories of childhood family lunches where the soup was mopped up with slices of freshly baked bread).

But a soup in a recent Woolworths (?) magazine caught my attention. Not only did it have one of my favourite ingredients (quinoa) it also included a packet of crunchy sprouts. Something I had never thought of including in a soup before!

The soup was flavoured with fennel and mustard seeds, along with garlic, ginger, turmeric and curry powder. Aside from the sprouts and quinoa, I also added zucchini, celery, carrot, tomatoes and capsicum. Served with a dollop of natural yoghurt and a sprinkle of coriander.

What a truly tasty and hearty meal this turned out to be! I loved the spiciness and the crunch of the sprouts, and we readily went back for seconds when our first bowls disappeared. A perfect little addition to our regular soup regime indeed.

Print Recipe
Curried quinoa and sprout soup
Course Soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Heat oil in a large saucepan over a medium heat. Add the fennel and mustard seeds and cook for a minute or so or until they start to pop.
  2. Add celery, garlic, ginger, turmeric and curry powder. Cook for a few minutes - or until the celery starts to soften.
  3. Add the zucchini, carrot, sprouts and quinoa, and stir to coat in the spice mixture.
  4. Stir in the tomatoes, capsicum, stock and 2 cups water. Bring to the boil, then reduce the heat and allow to simmer for 20 minutes. Stir through the coriander leaves and season to taste.
  5. To serve - divide the soup among serving bowls and top with extra coriander and a spoonful of yoghurt.
Share this Recipe

Quinoa and Vegetable Soup

  Ok, Ok. I know this is my second soup post in a row.

But as Winter has well and truly arrived, we are all craving meals that will warm us from the inside out. So much so, that I find myself making a batch of homemade soup most weeks.  Perfect for lunch, and dinner – and generally with enough yield for us to tuck some away in the freezer for an easy meal at a later date too.

This particular soup turned out to be rather lovely indeed. Packed with vegetables, beans and quinoa, and flavoured with tomatoes and lots of fresh parsley – well it was full of nutrition and, most importantly, flavour!

Actually, I think I might make another batch today!





Print Recipe


Quinoa and Vegetable Soup

Course Soup
Cuisine Vegetarian

Prep Time 20 minutes
Cook Time 30 minutes

Servings
people


Ingredients

Course Soup
Cuisine Vegetarian

Prep Time 20 minutes
Cook Time 30 minutes

Servings
people


Ingredients


Instructions
  1. Heat a little olive oil in a large pot, and sautee the onion, carrot, celery and garlic for 5 minutes - or until starting to soften.

  2. Add the vegetable stock and tomatoes, and stir to combine.

  3. Add the quinoa, and simmer gently for 15 minutes - stirring occasionally.

  4. Add the beans, and more water (if the soup is too thick). Season to taste.

  5. Divide among serving bowls and top with fresh parsley.


Share this Recipe

Thai style pumpkin and cauliflower soup

Yes, friends, Summer is feeling like a long time ago (and a long time to come around again).

Our hats have been replaced with beanies, shorts with warm pants and I am well and truly wearing layers and gloves on my morning walk. My car’s windscreen is already icy in the morning (having given up my spot in the garage to a cubby house that has been under construction for far too long), and the kids have been asking for hot chocolates instead of their usual smoothies.

So I guess it is no surprise that hearty, comfort food has returned to our weekly meal plans. The slow cooker is generally on my kitchen bench, or a stew slowly bubbling away in the oven.  And, when I am feeling particularly needy of a cosy meal, a soup will almost certainly be on the stove top.

This Thai-style pumpkin and cauliflower soup made a welcomed appearance a little while ago. The vegetables were roasted, then combined with red curry paste, onion, chicken stock and a little coconut milk. Cooked and blended to perfection, then topped with fresh coriander, a drizzle of coconut milk and some fried wonton wrappers.

Hearty and delicious! With a great yield too so we had lots leftover for lunch and dinner the following days.

Print Recipe
Thai style pumpkin and cauliflower soup
Course Soup
Cuisine Vegetarian
Prep Time 30 minutes
Cook Time 1.5 hours
Servings
people
Ingredients
Course Soup
Cuisine Vegetarian
Prep Time 30 minutes
Cook Time 1.5 hours
Servings
people
Ingredients
Instructions
  1. Preheat oven to 180C and line 2 trays with baking paper.
  2. Place the pumpkin and cauliflower on the trays and drizzle with olive oil. Roast for 40 minutes or until soft and golden. Remove from oven and set-aside.
  3. Heat a little olive oil in a large saucepan, and sauté the onion until starting to soften. Add the curry paste, and cook - stirring - for one minute.
  4. Add the stock and bring to a simmer. Add the pumpkin and cauliflower and simmer for 15 minutes.
  5. Use a stick blender to blend the soup until smooth. Stir in half of the coconut milk and season as necessary.
  6. Divide the soup amongst serving bowls. Tope with an extra drizzle of coconut milk, the wonton strips and fresh coriander.
Share this Recipe

Vegetable and Lentil Soup with Spiced Eggplant

One of my favourite meals to make in the cooler months is soup. For it is both easy, and versatile, and almost certainly guarantees that those last few veggies in your crisper drawer are used up at the end of the week.

I find that soup is also a particularly good option on the days when I know that the husband will be home late from work. I make a batch during the day and eat early with the kids. Then his serve can easily be re-heated when he arrives home – without the worry of it being mis-timed or overcooked.

On this occasion, I found inspiration in Taste Magazine – in the form of a tomato based vegetable and lentil soup – that was topped with spicy eggplant. And we all know how much I like my eggplant! 

The addition of lentils resulted in a hearty soup, that warmed us up from the inside out. The eggplant was quite the star too – and definitely not short on spice!

From memory we served the soup with some toasted sourdough with lashings of butter (of course).  The perfect soup ‘dipper’.

What about you? Do you have a favourite soup?

(ps. I hope you are enjoying the new ‘printer’ friendly versions of my recipes, which I think you can also adjust to suit what serving size you are after. Let me know what you think!)

Print Recipe
Vegetable and Lentil Soup with Spiced Eggplant
Course Soup
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course Soup
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Heat the oil in a large pan over medium heat.
  2. Add the leek, carrots and zucchini, and cook for a few minutes (or starting to soften). Add the garlic and spices, and stir until fragrant.
  3. Add the lentils, tomatoes and stock. Bring to the boil then reduce heat and simmer for 30 minutes.
  4. Season the soup, and divide among serving bowls. Top with fresh parsley and the spiced eggplant.
For the Spiced Eggplant:
  1. Preheat oven to 200C, and line a tray with baking paper. Dice an eggplant into 1-inch cubes. Combine 1tsp garam masala, 1 tsp ground coriander, 1/2 tsp chilli flakes and 1/4 tsp turmeric in a bowl. Add the eggplant and toss to coat. Spread onto the lined tray and drizzle with olive oil. Bake for 20 to 30 minutes, or until cooked through and golden brown.
Share this Recipe