Easy Soup Recipes
Soup makes a wonderfully fast and healthy meal during winter, especially enjoyable when served with fresh bread that’s been warmed in the oven. It’s a great way to get your kids eating vegetables and surprisingly filling when made with fibre-rich ingredients.
Whether you’re on a soup diet for weight loss or just looking for easy dinner recipes, this collection of soup recipes from The Best of Just 4 Ingredients (Pamela Clark, editor) is both healthy and easy. And to make it even better, each recipe uses only 4 ingredients, easily found in any supermarket.
Cream of Spinach Soup
3 medium potatoes (600g), chopped coarsely
3 cups (750ml) chicken stock
250g (8oz) trimmed spinach, chopped coarsely
¾ cup (180ml) pouring cream
1. Combine potato, stock and 1 litre water to large saucepan, bring to the boil. Reduce heat, simmer, covered, about 15 minutes or until potato is tender. Stir in spinach; cool 15 minutes.
2. Blend or process soup, in batches, until smooth. Return soup to same cleaned pan, add cream; stir over medium heat until hot. Season to taste.
Serving idea: Serve with small toasts topped with fetta and finely grated lemon rind
Thai Chicken, Pumpkin & Coconut Soup
¼ cup (75g) red curry paste
800g canned cream of pumpkin soup
3 ¼ cups (760ml) light coconut milk
3 cups (480g) coarsely chopped barbecued chicken
1. Stir paste in heated large saucepan until fragrant. Add soup, coconut milk and 1.5 cups water to the pan; bring to the boil.
2. Stir in the chicken; reduce heat. Simmer until soup is heated through; season to taste.
Serving idea: Serve topped with thinly sliced spring onion
Chinese Chicken & Corn Soup
2 long green chillies, sliced thinly
1kg canned chicken and sweet corn soup
3 cups (480g) coarsely chopped barbecued chicken
1 egg white
1. Cook chillies in heated oiled large saucepan about 2 minutes. Add soup, chicken and 2.5 cups water; bring to the boil. Reduce heat; simmer.
2. Beat egg white in small jug with 1 tablespoon cold water then slowly pour into soup, stirring constantly.
Serving tip: Serve soup sprinkled with thinly sliced spring onion
Creamy Chickpea & Garlic Soup
800g canned chickpeas, rinsed, drained
4 cloves garlic, crushed
2 sprigs fresh rosemary
300ml pouring cream
1. Combine chickpeas, garlic, half the rosemary and 1 litre (4 cups) water in large saucepan; bring to the boil. Reduce heat; simmer, uncovered, 25 minutes or until chickpeas are tender. Remove from heat; cool 5 minutes.
2. Discard rosemary. Using hand-held blender, process soup in pan until smooth. Add cream; stir over medium heat until hot. Season to taste.
3. Serve soup sprinkled with rosemary leaves from remaining sprig.
Spiced Pumpkin & Coconut Soup
1 2/3 cups (410ml) canned coconut cream
500g pumpkin, chopped coarsely
1 small sweet potato (250g), chopped coarsely
1 tablespoon curry paste
1. Reserve ½ cup coconut cream. Combine remaining coconut cream, pumpkin, sweet potato, curry paste and 3 cups water in large saucepan. Bring to the boil; reduce heat, simmer, uncovered, 10 minutes or until vegetables are soft.
2. Stand 10 minutes then blend or process mixture, in batches, until smooth. Season to taste.
3. Meanwhile, heat reserved coconut cream in small saucepan without boiling.
4. Serve soup drizzled with coconut cream.
1.5kg mixed seafood
1 small leek (200g), sliced thinly
2 tablespoons plain (all purpose) flour
2 ½ cups (625ml) milk
1. Scrub mussels, remove beards. Shell and devein prawns, leaving tails intact.
2. Cook leek in oiled large saucepan until soft. Add flour to pan, cook, stirring 1 minute. Stir in milk and 1 cup water; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes.
3. Add seafood; simmer, uncovered, about 4 minutes or until prawns change colour and mussels open. Season to taste.
Tip: This recipe uses mussels, uncooked medium king prawns, squid hoods and white fish fillets; you can use any combination of seafood you like.
Cream of Sweet Potato
2 medium sweet potatoes (800g), chopped coarsely
1 medium brown onion (150g), chopped coarsely
2 cups (500ml) vegetable stock
½ cup (125ml) pouring cream
1. Cook sweet potatoes and onion in heated oiled large saucepan, stirring, 10 minutes. Add stock and 2 cups water; bring to the boil. Reduce heat; simmer, covered, about 15 minutes or until sweet potato is soft. Cool 15 minutes.
2. Blend or process soup, in batches, until smooth. Return soup to same cleaned pan; stir over medium heat until hot. Season to taste.
3. Serve soup drizzled with cream.
Serving tip: Serve with rosemary sourdough (see recipe below)
1 loaf sourdough bread (675g)
2 tablespoons olive oil
2 teaspoons finely chopped fresh rosemary
1. Preheat oven to 180C/350F
2. Cut bread into 2.5cm (1-inch) slices. Combine oil and rosemary in large bowl; add bread, turn to coat in mixture.
3. Place bread on oven tray; toast bread, both sides, about 15 minutes.
Source: The best of just 4 ingredients, Pamela Clark (editor), Bauer Media Books, 2012
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