Warming Winter Soups

WHAT YOU NEED TO MAKE THIS RECIPE

• Onion
• Flour
• Garlic
• White wine
• Beef broth
• Thyme
• Bay leaf
• Black Pepper

HOW TO MAKE

1. Peel and thinly slice the onions.

2. In a large pot or Dutch oven, melt the butter over medium heat before adding the onions and salt. Cover the pot and cook until the onions have softened.

3. Uncover the pot and continue to cook until its a deep golden brown and caramelized, stirring every few minutes.

4. Stir in the garlic and flour and continue to stir for another minute.

5. Deglaze the pot by slowly pouring in the white wine.

6. Add the warm stock, thyme, bay leaf, and black pepper and bring to a simmer over medium heat. Continue to simmer for 20 minutes and then stir in the brandy. Remove the thyme sprigs and bay leaf.

7. Divide the French onion soup into broiler-safe bowls and top each of the soup bowls with baguette slices.

8. Sprinkle with ¼ cup of cheese and broil the soup until the cheese is bubbly.

WHAT YOU’LL NEED FOR THIS RECIPE

• All-purpose flour
• Cheese
• Onion
• Pepper
• Garlic
• Full Cream milk
• Chicken stock
• Paprika
• Mustard powder
• Unsalted butter
• Garlic
• Broccoli

HOW TO MAKE

1. Saute the onion and carrots in a large pot or Dutch oven with a little oil. Once softened add the garlic and stir.

2. Sprinkle with flour and cook for a further 2 minutes.

3. Add the stock and whisk to get rid of any lumps.

4. Add the full cream milk and stir to combine then simmer.

5. Add the chopped broccoli florets and simmer.

6. Finally, add the Cheddar and mustard and stir until melted.

What you need

• 1 tbsp vegetable oil
• 1 brown onion, chopped
• 2cm piece fresh ginger, peeled, finely grated
• 2 garlic cloves, crushed
• 800g pumpkin, peeled, cut into 3cm piece
• 270ml can coconut milk
• 2 tbsp white miso paste (available online)
• 3 cups salt-reduced vegetable stock
• 1 tbsp tamari (available at most health shops)
• 1/4 cup fresh coriander sprig
• 1 tsp shichimi togarashi (Japanese 7-spice blend)

How to make

Step 1

Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add ginger, garlic and pumpkin. Cook for 2 minutes.

Step 2

Reserve 1/3 cup coconut milk. Add miso, stock, tamari and remaining coconut milk to pan. Bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes or until pumpkin is tender.

Step 3

Remove from heat. Using a stick blender, blend until smooth. Season with salt and pepper. Ladle into bowls. Drizzle with reserved coconut milk and sprinkle with coriander and schichimi togarashi. Serve.

What you need

• 2 tbsp olive oil
• 750g sweet potato, peeled, coarsely chopped
• 2 carrots, peeled, coarsely chopped
• 1 brown onion, coarsely chopped
• 10 mls each of coriander, paprika, allspice, cassia and cardamon.
• 500ml (2 cups) Massel Stock Vegetable
• 425g can no-added-salt lentils, rinsed, drained
• 60ml (1/4 cup) fresh lemon juice
• 130g (1/2 cup) Greek-style yogurt
• 2 tbsp small fresh dill sprig
• 1/4 cup small fresh mint leave
• 1 tbsp finely grated lemon rind

How to make

Step 1

Heat the oil  in a large saucepan over medium heat. Add the sweet potato, carrot and onion. Cook, stirring, for 3 minutes or until the onion softens. Pour in the spices and cook, stirring, for 1 minute or until aromatic.

Step 2

Add the stock and 375ml (1 1/2 cups) water. Bring to the boil then reduce heat to medium-low and cook for 15 minutes or until the sweet potato and carrot are tender. Remove from heat. Use a stick blender to blend until smooth. Reserve 1 ⁄3 cup of the lentils. Stir the remaining lentils into the soup mixture. Bring to the boil over medium-high heat. Stir in the lemon juice and season.

Step 3

Ladle the soup into serving bowls. Dollop with the yoghurt. Top with the dill, mint, lemon rind and reserved lentils. Season and serve.

What you need

• 1 tbsp. olive oil
• 1 kg  lean ground beef
• 1 tsp. dried Italian seasoning
• 1 medium onion, cut into ½ cm piece
• 2 large green bell peppers, cut into ½ cm piece
• 2 garlic cloves, minced
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 3/4 cup long-grain white rice
• 4 cup low-sodium beef broth
• 1  can tomato puree
• 1  can diced tomatoes with green chiles (optional)
• 2 tsp. Worcestershire sauce
• 1 1/2 cup grated pepper jack cheese
• Chopped fresh parsley, for topping

How to make

Step 1

Heat the olive oil in a large dutch oven over medium-high heat. Add the beef, sprinkle with the Italian seasoning and cook, breaking up the meat into small pieces with a wooden spoon, until browned, 4 to 6 minutes. 

Step 2

Add the onion and bell peppers and cook, stirring, until they start to soften, 4 to 6 minutes. Stir in the garlic, salt and pepper and cook for 30 seconds. 

Step 3

Stir in the rice, then add the broth, tomato puree and diced tomatoes. Stir to combine.

Step 4

Bring the soup to a simmer, then reduce the heat to low, cover and cook until the rice is tender, about 25 minutes. Stir in the Worcestershire sauce. Ladle the soup into bowls and top with the cheese and parsley.