SWEET CORN & CHICKEN SOUP

3 chicken thigh fillets
3 ears corn, husked and shelled, reserve cobs
1 brown onion, copped
2 stalks celery, chopped
2 cloves garlic, crushed
5cm thumb ginger, finely grated
3 brushed potatoes, peeled and chopped in chunks
1L chicken stock
Sea salt and pepper, to taste

Sour cream, to serve
Chives, to serve

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Step 1. Season and brown off chicken thigh in a heavy based pot or casserole over medium heat. Once browned on both sides remove and set aside. Add onion, celery, garlic and ginger and cook for 3-5 mins.

Step 2. Add corn cobs, potato and browned chicken thigh. Cover with chicken stock, season well and bring to a gentle simmer, cook for a minimum 30mins until both chicken and potato are tender.

Step 3. Remove chicken and corn cobs. Set chicken aside to cool, and once cooled pull the chicken into bite size pieces. Using an immersion blender, blitz together the soup until it is nice and smooth.

Step 4. To serve, lay down chicken pieces, ladle over soup and garnish with sour cream and chives. Enjoy

LAKSA NOODLE SOUP

1 tbs oil

1/2 brown onion, cut into wedges

1 stick lemongrass, finely sliced

5cm thumb ginger, julienned

1 large green chili, sliced

3 cloves garlic, chopped

2 tbs curry laksa paste (I use this one: Tean's Gourmet Tumisan Kari Laksa Paste For Curry Laksa)

2 cans 400ml coconut milk

To serve

Fresh egg noodles

Soft boiled eggs

Sliced green chili

Coriander

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Step 1. Saute onion, lemongrass, ginger, chili and garlic in a little oil. Cook gently until aromatic and onion is softened slightly. Add the laksa paste and cook out for 3-5minutes.

Step 2. Add coconut milk and stir well to combine all the laksa paste. Cook, gently simmering for 15-20mins or until the sauce has “split” (i.e. you will see the delicious orange oil forming on the top of the soup).

Step 3. Serve over freshly cooked egg noodles, and top with your toppings - I used egg, chili and coriander, but I also love to add fried tofu puffs to the soup as well!

MORE SOUPS 🍜👇

GREEN PEA & BACON SOUP

250g streaky bacon, cut in strips
1 medium brown onion
3 stalks celery, chopped
2 cloves garlic

1L chicken stock
500g green peas
1 1/2 cup sour cream
Sea salt and pepper, to taste

Bacon bits + sour cream, to serve

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Step 1. Starting with a medium low heat, cook the bacon until crispy. Remove from the pan, setting aside to serve, use a strainer to strain off the bacon fat, reserving a little in the pan to cook the onion, celery and garlic. Cook until aromatic and softened.

Step 2. Add stock and bring to a rapid boil. Once boiling add peas and cook for 2-3mins or just tender. Allow to cool slightly before transferring to the blender along with seasonings and sour cream. Blend until smooth.

Step 3. Serve with a dollop of sour cream and crispy bacon bits.

THAI PUMPKIN & COCONUT SOUP

1/2 Kent Pumpkin, skin removed, cut into large chunks
3 carrots, peeled and cut in half
1 brown onion, halved and skin removed
2 tbs red curry paste
Olive oil, to drizzle

1 x 400ml can coconut milk
500ml vegetable stock

To serve
Chili oil
Crispy shallot
Coriander

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Step 1. Preheat oven to 180C. In a large bowl, toss together the pumpkin, carrot, onion, curry paste and oil. Be sure to coat all the vegetables well with the curry paste. Add in a single layer to a roasting dish and bake in oven for 30-40mins or until pumpkin is soft and tender.

Step 2. Add all vegetables to a blender, along with coconut milk and vegetable stock. Blitz until silky smooth - feel free to add more or less liquid depending on how you want the texture and consistency. Eat as is, or add to a pot and heat through.

Step 3. Serve and top with your favourite toppings, I used chili oil, crispy shallot and coriander.

CREAM OF MUSHROOM SOUP

I DIDNT HAVE A PHOTO OF THE FINISHED DISH, SO HERE ARE THE VIDEOS 🥲😂

6 portabello mushrooms, stalks removed
4 cloves garlic, crushed
½ tbs dried thyme leaves
6 cubes butter (approx. 1/2 tbs each)
Olive oil
Salt and pepper, to taste

1 cup (~50g) dried mixed mushrooms*
1L water
250ml pouring cream
Finely chopped chives, to garnish

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Step 1. Roast the Mushrooms. Preheat oven to 220°C
Arrange portabello mushrooms on a baking tray. Scatter over garlic and add butter cube to each of the mushrooms. Sprinkle with thyme, salt, and pepper. Drizzle with olive oil. Roast for 25–30 minutes, or until mushrooms are softened completely.

Step 2. Make a mushroom stock. Add dried mushrooms to a small pot with 1 litre of water, cover and gently simmer.

Step 3. Blend together. Transfer the roasted mushrooms and garlic (along with any juices) into a blender or large pot. Add strained mushroom stock and cream and blend until smooth. (If using a pot, use an immersion blender.)

Step 4. Gently simmer the Soup: Pour the blended mixture into a large saucepan if not already using one. Bring to a gentle simmer over medium heat.
Taste and adjust seasoning with salt and pepper if needed.

Step 5. Serve. Ladle soup into bowls and garnish with finely chopped chives.
Serve with crusty bread or a swirl of cream for an extra touch.

* you don't need to make your own mushroom stock, you can use vegetable stock as an option.

SOME MORE COSY WINTER DISHES HERE

BEAN, KALE & CHORIZO SOUP

SORT OF LIKE A RIBOLLTA

3 good quality chorizo, cut into bite sized chunks

1 tbs extra virgin olive oil

3 cloves garlic, crushed

1 onion, grated

1 carrot, grated

2 tsp fennel seeds

1 tsp chili flakes

1 tbs tomato paste

750 ml chicken stock (home made it the best)

2 can cannellini beans, rinsed and drained

1/2 bunch kale, roughly chopped

*optional - parmesan rinds, if you have any of those lying around, throw them in

To serve

Extra virgin olive oil, to dress

Chili flakes, to taste

Parmesan, grated

Sourdough bread, cut into chunky croutons

Step 1. In a large pot over medium high heat add chorizo sausage in batches and cook until golden and crisp on the outside. Once all chorizo is coloured remove from pan and set aside until serving

Step 2. Retain any chorizo cooking juices and add olive oil and cook off garlic, onion, carrot along with fennel and chili. Sweat off until aromatic and onion has turned translucent and carrot has softened. Add tomato paste and cook for 2-3mins, pour over chicken stock, bring to the boil and add beans (at this point you can add the parmesan rind if using). Cook simmering for 15mins, taste and season where needed. Add kale and stir through, cook for a further 3-5mins until kale is tender.

Step 3. While soup is cooking, coat your bread croutons in oil and cook in oven until crispy, save for serving.

Step 4. Add serves of the soup to large bowls, finishing with olive oil, chili flakes, chorizo, grated parmesan, and serve with crusty croutons

CHICKEN SOUP

RECIPE CREATED FOR YAHOO! LIFESTYLE

If you were a real hipster, you would call this a “bone broth” but really, its just a soup. Nourishing, flavourful and perfect as a way to add flavour to curries, tagines, casseroles without the packet stuff!

Making this soup is a bit of an art, its not an exact recipe, basically all you need is water and chicken and then whatever else you throw in there will add / develop the flavour. 

Prep 00:15

Cook 03:00

Easy

WHAT’S IN IT?

1 x 1.2kg whole organic chicken / 1.2kg chicken feet / 1.2 kg chicken carcases or a mix of these 

1 tbs Cobram Estate extra virgin olive oil

1 brown onion, roughly chopped

2 medium carrots, roughly chopped

2 stalks celery, roughly chopped

1 whole head garlic, cut in half 

 5 cm knob ginger, roughly chopped

2 star anise 

8 pepper corns 

Soft herbs - whatever you may have leftover in the fridge 

Anything else that is looking a bit rough in your fridge

PUTTING IT ALL TOGETHER: 

Step 1. In a large pot* over medium high add the onion, carrot, celery, garlic and ginger. Cook until vegetables are aromatic. Season with salt.

Step 2. Add chicken and cover fully with water. Bring water to the boil (this may take up to half an hour), add any of your soft herbs at this stage and reduce heat to a slow simmer cooking for 3 hour or until chicken is cooked. 

Step 3. Once cooked and cooled slightly strain off soup using a strainer lined with a clean chux. This will give you a base soup recipe that you can do so many things with. 

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Recipe notes and tips: 

* You pot will need to be big enough to hold a whole chicken plus liquid.

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SOUP TO KEEP YOU WARM…

ZESTY CHICKEN BROTH W/ BROCCOLI RICE & GREENS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1 small head broccoli, cut into florets

2 tbs avocado oil (or extra virgin olive oil)

1 onion, finely chopped

1 small fennel bulb, finely chopped, fronds reserved

4 garlic cloves, crushed

Finely grated zest of 2 lemons & juice of ½, remaining cut into wedges

2 fresh bay leaves, torn

6 cups (1.5 litres) chicken bone broth

1 bunch rainbow chard (or silverbeet), trimmed, stems thinly sliced, leaves chopped

½ barbecued chicken, meat shredded, skin and bones discarded

PUTTING IT ALL TOGETHER: 

Pulse broccoli florets in a large food processor until rice-sized pieces form, scraping the sides of the bowl as required

Heat oil in a large saucepan over medium heat, add onion, fennel, garlic, lemon zest and bay and cook for 5 minutes or until soft. Add broth, turn up heat, bring to the boil and cook for 2 minutes to allow flavours to develop. Add chard stems and leaves, bring back to the boil for a minute or until leaves are just wilted, then add chicken and broccoli rice and cook for 1-2 minutes until chicken is warmed through and broccoli rice is just tender. Take off heat, stir in lemon juice and check seasoning.

Divide among serving bowls and scatter with fennel fronds. Serve with lemon wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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SOUPS