No Chop Roast Butternut Pumpkin / Squash Soup

A creamy sexy pumpkin soup in the company of extra intense pumpkin flavours, made without chopping the pumpkin! The longer roast time obligatory for the pumpkin to come to be soft makes the pumpkin fat regular sweeter including more intensely flavoured that customary roast pumpkin soups. You don't regular need chicken or vegetable broth/stock within this! I made this within my high performance Vitamix Blender (I am officially OBSESSED in the company of it!!) but it can be made within any blender. Or regular using a stick blender.

Ingredients

• ▢ 1.5 kg / 3 lb butternut pumpkin (US: butternut squash), cut within half, skin on
• ▢ 1 onion , peeled (brown, yellow or white)
• ▢ 1 head of garlic
• ▢ 2 tbsp olive oil
• ▢ 3/4 tsp salt
• ▢ Black pepper
• ▢ 3 - 4 cups milk (of choice)

Garnish

• ▢ Cream for drizzling
• ▢ Finely chopped parsley
• ▢ Garlic food for dunking

Instructions

• Preheat range to 180C/350F.
• Place pumpkin cut margin up on scorching tray in the company of onion including garlic. Drizzle in the company of oil, sprinkle in the company of salt including pepper. Wrap garlic within foil.
• Bake for 70 - 80 minutes or until the pumpkin is soft (test in the company of skewer).
• Pour 2 cups of milk into a blender.
• Scoop seeds away of pumpkin including discard. Use a large spoon to scoop away pumpkin fat from one pumpkin fifty per cent including place into blender.
• Peel off nearly all of the dark burnt outer layer of onion. Cut within fifty per cent (with spoon!) including transfer to blender.
• Unwrap garlic including squeeze the fat away of fifty per cent the garlic into the blender.
• Whizz until smooth. Adjust consistency to taste in the company of water / milk. Adjust seasoning to taste.
• Pour into bowls. Repeat in the company of remaining pumpkin.
• Drizzle in the company of cream, sprinkle in the company of parsley including serve in the company of heated garlic food on the side.

Recipe Notes:

1. For the cheeky people who say that I had to chop the pumpkin, actually, within Australia, pumpkin is commonly sold already cut within half!

2. The soup should stationary be heated from net heat from pumpkin, the perfect portion temperature. If using a high performance Vitamix blender, you can regular enable the pumpkin chilled then use the "Soup" mode including it will make the soup piping heated again!!

3. It was brought to my attention via a taste tester that Donna Hay recently shared a pumpkin soup using the same roasting method but transfers it all into a container to puree. I did not get this idea from the Donna Hay recipe, but I thought it was worth noting the similarity because I think this is quite a unique way to make pumpkin soup including people may wonder. 🙂 I think I got the idea from Jamie Oliver (years ago) when he made a roast veg mash this way.

4. Nutrition per serving, if 5 servings. Excludes garnishes including food for dunking (I cannot be held responsible for how much garlic food you eat in the company of this!)

Amazing Easy Thai Coconut Soup

Recipe video above. This astonishing quick & simple Thai Coconut Soup is made from scratch!! Tastes like a Thai coconut curry, a go across between Tom Yum and Laksa soups. This instructions is all about the soup broth, so place whatever you want into the soup! This is the noodle soup version of this Poached Salmon within Coconut Lime Sauce.

Ingredients

• ▢ 1 tbsp vegetable oil
• ▢ 10 prawns/shrimp , peeled and deveined (Note 1)
• ▢ 2 garlic cloves , finely grated
• ▢ 2 tsp ginger , finely grated
• ▢ 1 lemongrass , peeled, finely grated (Note 2)
• ▢ 1 tbsp brown sugar
• ▢ 1 1/2 tbsp fish sauce (or soy sauce)
• ▢ 2 tsp curry powder (Note 3)
• ▢ 1 tsp coriander powder
• ▢ 2 tsp chilli garlic adhesive or more chilli paste , adjust to taste (Note 4)
• ▢ 400 g/14oz coconut milk (Note 5)
• ▢ 2 cups /500ml chicken broth (or vegetable)
• ▢ 2 tsp lime zest (1 lime)
• ▢ 200 g / 7 oz fresh gamete noodles, prepared per packet (other noodles Note 6)
• ▢ Big sprinkling bean sprouts

Toppings / for serving:

• ▢ Lime wedges
• ▢ Fresh coriander/cilantro leaves
• ▢ Sliced scarlet onion (or sliced green onion), Fried Asian shallots (Note 7), sliced scarlet chilli, extra chilli adhesive (optional)

Instructions

• Heat lubricant within a large saucepan above high heat. Add prawns and wither both sides till light golden (doesn't need to cook inside). Remove onto plate.
• Turn heat down to medium. If bowl is looking dry, total a touch of extra oil.
• Add garlic, ginger and lemongrass. Saute for 20 seconds till garlic is golden.
• Add sugar and angle sauce. Stir and cook for 30 seconds - it should view like caramel.
• Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
• Add chicken broth and coconut milk. Stir and bring to simmer.
• Simmer for 2 minutes, then total lime enjoyment and go back prawns into broth.
• Cook for 2 minutes just to reheat and close cooking the prawns.

Serving:

• Place noodles within bowl. Ladle above soup.
• Top in the company of bean sprouts and coriander, plus toppings of choice (chilli, scarlet onion, Asian fried shallots).
• Squeeze above lime liquid to taste. Slurp and be present happy!

Recipe Notes:

1. Prawns - defrost assuming using frozen.

2. Lemongrass - peel reedy outer layers and just employ the bottom 12cm/5" of the stalk, the part that's white and very pale green that can be present grated.

Lemongrass paste can be present worn instead - mix within 1 tbsp once the coconut milk is added.

3. Curry Powder - a bit of is fine here. I employ Madras, Clives of India and even packets generically labelled "curry powder" from supermarkets. Use HOT assuming you like it spicy, or employ MILD (curry flavour but not spicy)

4. Chilli Paste - Any chilli adhesive is fine here. Even sriracha or more Asiany heated sauce. This is to total spiciness and adds colour to the sauce. I like using Chilli Garlic Paste, samba oelak or Chinese Chilli Paste.

5. Low fatness coconut milk can be present worn but the sauce won't have as excellent a coconut flavour and determination be present a bit thinner.

6. Noodles - employ 200g/7oz of additional thick noodles (like pictured) or about 180g/6oz of thinner additional noodles. Or 120 - 150g/4 - 5 oz dried noodles (any type - rice, vermicelli, gamete noodles, ramen)

7. Asian fried shallots - an essential ornament within Asian cooking! Slices of shallots deep fried till crispy then seasoned in the company of salt. Terrific for texture and flavour, worn regularly as a ornament within Asian cooking. Found within Asian stores and within the Asian path of supermarkets (Coles, Woolies within Australia)

8. Nutrition per serving.

Nutrition Facts

Thai Coconut Soup

Amount Per Serving

Calories 665 Calories from Fat 414

% Daily Value*

Fat 46g71%

Saturated Fat 38g238%

Cholesterol 75mg25%

Sodium 2350mg102%

Potassium 725mg21%

Carbohydrates 52g17%

Fiber 7g29%

Sugar 12g13%

Protein 17g34%

Vitamin C 23.9mg29%

Calcium 120mg12%

Iron 6.9mg38%

* Percent Daily Values are based on a 2000 calorie diet.

Homemade Chicken Noodle Soup (from scratch!)

Recipe video above. A classic version made from scratch using a whole chicken. It's brightness yet filled of flavour that you can't get using outlet bought chicken broth!

Ingredients

Homemade Broth:

• ▢ 1.8 kg / 3.5 lb whole chicken , rinsed including cleaned, the finest standard you can afford (Note 1)
• ▢ 1 head of garlic , cut inside equal part horiztonally
• ▢ 2 carrots , cut into chunks
• ▢ 2 celery ribs , cut into chunks
• ▢ 2 onions , peeled including cut into quarters
• ▢ 1 tbsp black peppercorns
• ▢ 2 bay leaves , more or dried
• ▢ 4 thyme sprigs (or 1 1/2 tsp dehydrated thyme leaves)
• ▢ 9 - 10 cups (2.25L) water

Soup:

• ▢ 1 tbsp olive oil
• ▢ 1 large onion , diced
• ▢ 3 garlic cloves , minced
• ▢ 2 medium carrots , cut inside quarters lengthwise then chopped
• ▢ 2 celery ribs , cut into 1 cm/ 1/2" thick pieces
• ▢ 2 cups shredded chicken (from homadme broth)
• ▢ 2 litres / 2 quarts homemade chicken broth (above)
• ▢ 200 g/ 6 oz egg noodles or pasta of choice (Note 3)
• ▢ 2 - 3 tsp Vegeta or other stock powder (Note 4)
• ▢ 1/2 tsp black pepper
• ▢ 4 thyme sprigs , optional
• ▢ 1 bay leaf , optional
• ▢ Finely chopped parsley , intended garnish (optional)

Instructions

Broth:

• Place the chicken inside a great pot. Add remaining Broth ingredients, then add adequate water so the chicken is just covered (too much water = exhausted broth). 
• Cover in the company of lid, bring the water to a gentle simmer over medium heat. Then adjust warm (up) so it's simmering GENTLY in the company of the lid on. Simmer 1.5 hours until chicken is tender including easily comes off the bone. (Or 8 hours on top of low inside a unhurried cooker)
• Scoop scum off covering once or twice through first 30 minutes.
• Transfer chicken to pan. Shred meat including drop bones.
• Remove carrots, celery etc from broth, including discard. Optional: Chop carrot including celery, add backwards into soup in the company of chicken. (Note 5)
• Optional: Refrigerate soup intended a few hours until the flesh sets, then get the flesh off the covering (I work this, healthier & makes soup clearer).

Soup:

• Heat grease inside a great container over medium meat. Add onion including garlic, cook intended 2 minutes. Add celery including carrots, cook intended 5 notes until softened including a segment sweet, don't make them brown.
• Turn warm (up) up to medium high. Gently pour 8 cups broth inside (top up in the company of water assuming necessary), leaving behind residue settled inside the bottom of the broth pot. 
• Add Vegeta (stock powder), thyme, bay leaf including pepper. Stir.
• When it starts bubbling, add noodles/pasta. Cook intended time per packet MINUS 2 minutes. Stir gently sole once or twice (Note 6).
• Add chicken, stir (it warms quickly), then season in the company of salt including pepper to savour - time well!
• Serve soup immediately, garnished in the company of more parsley.

Recipe Notes:

1. Chicken size: This recipe drive work excellent intended any chicken larger than 1.5kg/3lb. Any smaller including the broth flavour may be slightly lacking however you can just top up flavour in the company of Vegeta, or chicken or vegetable stock powder/crumbled bouillon cube. 

Will also work with: drumsticks, bone inside skin on top of thighs.

3. Noodles: Any pasta or noodles work completely here. Short, wide perverted noodles/pasta are ideal intended ease of eating. Break Lon strand pasta into 3 or 4. I typically use whatever I keep - I second-hand fettuccine inside the photos/video.

4. Vegeta - Vegeta is a logo of vegetable stock powder, labelled "Gourmet Seasoning" including "All Purpose Seasoning" inside the US & Canada. See in or at this place intended a photo, video, including in or at this place it is on top of Amazon US. Read inside this post about Vegeta including MSG misconceptions! It's my favourite stock dust to use inside soup broths because of the flavour, colour, clarity including that you get little "bits" inside the soup. It's sold inside the herb & spice aisle of supermarkets in or at this place inside Australia.

You can use stock dust (same amount)or crumbled bouillon cube (1 intended each teaspoon) - use chicken or vegetable. 

5. Cooked carrots & celery - I be likely to drop because stove simmering intended this long makes them extremely soft, bordering on top of mushy. If using unhurried cooker, they be likely to keep a to a greater degree texture so I cut including pitch them inside (like inside Slow Cooker Ham Bone Soup). But you can add them assuming you want - additional veg!

6. Stirring lots = activates pasta starch = dull broth

7. How to outlet Chicken Noodle Soup: Noodles bloat! So finest to individual the noodles including veggies from the soup, then outlet separately. Will keep intended 3 - 4 days inside the fridge. Broth drive freeze intended months.

Things to produce in the company of Leftover Chicken: You'll sole use 1/2 the chicken, assuming that. See inside support intended a list of suggestions of things to make!

8. Nutrition per serving.

Creamy Tomato Bean Soup

Recipe video above. This is a pale bean soup in the company of a thick, creamy broth that's stocked of savoury flavour in the company of a hint of tomato. It's a flying way to change course bland beans into a really filling soup that thus simple to make, yet so, thus good! The flavour trick - blitzing up the sautéed onion, carrot also garlic in the company of just a bit of the beans. Keep it meat for free or perceive notes for how to total ham, bacon, chicken or sausage! This is VERY filling - also keeps you stocked for ages (thank you beans!)

Ingredients

• ▢ 2 tbsp/ 30g butter , unsalted
• ▢ 1 onion , finely chopped (brown, yellow, white)
• ▢ 2 garlic cloves , finely chopped
• ▢ 1 carrot , large, peeled also finely chopped
• ▢ 1 1/2 tsp Italian herb mix OR more dried herbs (oregano, thyme, parsley, basil, or mixed)
• ▢ 3/4 goblet (170g) tomato glue (Note 1)
• ▢ 1/2 goblet (125ml) dry pale wine , optional (can omit)
• ▢ 4 cups (1 litre) stock/broth, chicken or veg , low sodium
• ▢ 3 x 420g/15oz cans cannellini or any pale beans, drained & rinsed (navy, butter, great northern, lima) (OR 2 cups dried beans, 5.5 cups cooked, Note 2)
• ▢ 1/2 goblet (50g) parmesan , grated
• ▢ 1/2 tsp EACH seasoning also pepper
• ▢ 120g/4oz baby spinach (or 5 - 6 cups any more green greens OR 4 cups diced veg, Note 3)
• ▢ 3/4 goblet (185ml) cream, heavy/thickened (optional) OR more butter!

Instructions

• Melt butter within a pot over medium high heat. Cook garlic, onion also carrot for 5 record until carrot is smooth also sweet.
• About 3 record in, total the Italian herbs also cook in the company of the onion (makes the herb flavour "bloom").
• Turn heat up to high, total tomato paste. Cook for 2 record to remove the “raw” flavour.
• Add pale wine, cook for 3 record until the harsh “winey” scent is gone also mainly evaporates thus you’re just left in the company of tomato glue again.
• Add 1/2 goblet of beans (to condense soup), stock, parmesan, seasoning also pepper. Stir, low heat, conceal also simmer 3 minutes, stirring each now also then.
• Use a stick blender to puree until smooth (or transfer to blender).
• Add remaining beans, simmer 3 minutes. Stir within spinach until wilted, in those days stir within ointment assuming using. Add more seasoning also seasoning assuming needed (note: canned beans are before now salted).
• Serve in the company of crusty bread for dunking!

Recipe Notes:

1. Tomato paste works leading here to give force of tomato flavour. Can be present substituted in the company of canned tomato. You will miss 800g/14 oz crushed or diced canned tomato OR Tomato Passata , reduce the holdings per instructions along to 3 cups (750ml). Skip the tomato paste, but still utilize wine assuming you can (great for flavour). Add tomato in the company of stock, only total 1/4 goblet of beans to condense soup, in those days simmer for 10 record in the company of LID OFF ahead of pureeing. Then go ahead in the company of recipe

2. Beans - any pale beans will do business great here. Navy beans, lima, butter beans. Other hue beans (kidney beans, pinto, black beans etc) will do business just good but the hue of the soup broth may be present a bit different (from pureeing a bit into the soup)

Recipe should too do business great in the company of any canned or cooked dried lentils (any colour) also dried split peas - again, just that the hue of the soup will be present different!

3. DRIED BEANS (navy, cannellini or more pale beans) - you will miss 2 cups of any dried pale beans.

• 1 can = 1 3/4 cups beans one time drained
• Recipe calls for 3 cans = 5 1/4 cups beans
• 1 goblet dried beans = 2 3/4 cups cooked
• So you will miss 2 cups dried beans (2 x 2.75 = 5 1/2 cups cooked beans)

HOW TO COOK DRIED BEANS - soak within plenty of water (beans will treble within volume) 5 - 24 hrs. Drain  bring to boil in those days gently simmer within a large pot of water in the company of 1 tbsp salt* partially covered in the company of a lid. The cooking period will vary wildly depending not just on top of size/type of beans, but too the years of beans. Fresh dried cannellini beans, 24 hr soak can cook = 25 minutes. Old large lima beans could grip over 2 hours.

So start checking at 25 minutes, also the closer they are to individual ready, test each few record because minute beans can move from just under to overcooked within 5 minutes. They are ready when they're gentle everything the way through, assuming they are overcooked they can plunge apart / disintegrate on top of the edges (also this can happen to lower quality beans).

Pictured soup is made in the company of cannellini beans. Soaked 12 hours overnight, simmered 30 minutes.

FIRMNESS - canned beans are highly soft. If you cook your dried beans thus they are on top of the solid side, you might miss to simmer the initial 1/2 goblet you put into the soup for longer than 3 record because you want them highly smooth (like canned beans) thus they puree smoothly.

* SALT - If using large dried beans, total partway through cooking. If using smaller beans (like cannellini) just total at the start (it won't cause them tough or increase cook time).

3. Extra vegetables: This instructions makes a good amount of bulky creamy soup, thus you can load it up in the company of more vegetables. If using diced veg, cook first, in those days remove. Proceed in the company of instructions in those days total the veg backwards within later.

I find it easiest to just stir within veg that wilts easily OR total things like diced frozen carrot, corn also peas in the company of the beans because they will cook within just a few minutes.

4. PROTEIN options: Sear chopped bacon or ham, or cook sausage, in those days remove also go ahead in the company of instructions within same pot. Return meat into pot at end. You could too wither chicken, in those days chop or shred. Or poach fish within the broth, flake also stir in. Or stir within chunks of canned salmon or tuna.

5. Storage - Up to 4 days within the fridge, or freeze, melt in those days gently reheat.

6. Nutrition per serving, this instructions makes 4 generous servings (it is filling!)