Category Archives: Soups

Chicken and Corn Soup with crispy Bacon

We are so ready for soup season, this delicious chunky chicken and  corn soup is one of our favourites. It’s hearty, filling, comforting and loaded with veggies and lots of corn. Topped with some crumbled crispy bacon and served with crusty French bread, what’s not to love. It’s the perfect soup for this time of year using summer corn but also comforting enough for Fall.

Prep time : 10 minutes

Cooking time: 30 minutes

Serves : 6

INGREDIENTS:

  • ¼ cup olive oil
  • 1 medium onion, peeled and chopped fine
  • 1 red bell pepper, cleaned and cut into dice (reserve some for serving)
  • 1 large carrot, cut into dice
  • 1 celery stick, chopped
  • 1 leek, rinsed clean and sliced
  • 2 garlic cloves, peeled and grated
  • ¼ cup flour
  • 6 cups chicken stock
  • 2 stock cubes
  • 2  cups cooked and shredded chicken
  • 1 ½  cup corn kernels, drained (reserve some for serving)
  • 1 cup double cream
  • 8 rashers bacon, cooked crisp and drained on kitchen paper
  • Handful of chopped parsley to serve

INSTRUCTIONS:

Heat the olive oil in a large pot. Add onion, pepper, carrot, celery and leek. Cook on medium heat until translucent. Add the garlic and cook for another minute.

Add the flour and stir to combine completely before adding the stock a little at a time, stirring to combine as you add. Pour in all the stock.

Add 2 stock cubes, crumbled up and stir until dissolved.

Add the chicken and corn  and continue to cook until veggies are tender, about 15 minutes.  Finally add the cream and leave to simmer until the soup is piping hot.

To serve , ladle soup into pretty bowl and sprinkle with reserved parsley, red bell pepper, and corn. Crumble some bacon over the top and serve with lots of crusty bread.

Enjoy!

Myra

Velvety Broccoli Cheese Soup

A creamy broccoli soup packed with goodness! 

Comforting, creamy soup loaded with broccoli and cheese for a delicious filling meal, serve with crusty bread for dipping.

To keep the sodium in the recipe low, choose low- or reduced-sodium chicken stock. I’ve used a cheddar cheese in this recipe but a semi cured Gouda will work too.

INGREDIENTS:

• 2 tbsp. Olive oil
• 1 small onion, peeled and chopped fine
• 1 clove garlic, peeled and chopped
• 1 cellery stick, washed and sliced
• 1 large potato, peeled and cubed small
• 1 tbsp. Flour
• 1 bay leaf
• 1 medium head broccoli, cut into florettes. set aside 1/2 cup florettes,
• 1 1/2 Cup Milk (I use half fat milk)
• 1 Cup Chicken or vegetable stock (low sodium preferably)
• A handful of fresh Basil leafs, some smaller leafs reserved for decorating
• 1 Cup grated cheddar (loosely packed)
• Chopped spring onion and creme fraîche to serve


INSTRUCTIONS:

Heat the olive oil in a large pot.
Add onions and garlic and sautee until translucent.
Add the flour and stir to coat everything.
Add milk and stock slowly stirring continuously so you don’t get lumps.

Bring to a slow simmer and add the potatoes.

Chop most of the Basil, remember to reserve some small whole leafs for decorating. Add the chopped Basil to the soup.
Add the bay leaf and Broccoli florettes and cover with a lid.

Cook for about 20 minutes or until potatoes and broccoli are completely tender when pierced with a fork.
Meanwhile steam the remaining cup of broccoli florettes in the microwave for three minutes on high and reserve to add to the finished soup.
Remove the Bay leaf!
With a hand held blender, puree the soup until creamy and velvety.
Add the broccoli florets and heat thru.
Serve with a dollop of creme fraiche and some chopped chives.
Sprinkle with some Basil leafs and serve piping hot.

Enjoy!

Myra XO

quick cream of tomato soup with basil

Quick Cream of Tomato Soup with Basil

quick cream of tomato soup with basil

What can be more comforting than a bowl of soup? If you need a quick fix, or are in a hurry to get dinner on the table, this one is for you.

INGREDIENTS

• 1 tbsp. Olive oil
• 1 small onion, peeled and chopped fine
• 1 clove garlic, peeled and chopped
• 2 medium carrots, washed and sliced
• 2 tbsp. tomato paste
• 2 cans peeled plum tomatoes
• 2 tubs passata
• 2 stock cubes, beef
• 2 tot 3 whole sprigs of basil with the leafs, left whole
• 1 – 2 tsp. sugar
• 1 Cup evaporated milk
• ¼ Cup Cream Cheese
• Salt and freshly ground black pepper
• A handful of fresh Basil leafs, for serving
• 1 Cup grated cheddar (loosely packed) for serving
• 1 tray ready made small meatballs

quick cream of tomato soup with basil

INSTRUCTIONS:

Heat the olive oil in a large pot.
Add onions, carrots and garlic and sautée until translucent. About 5 minutes on medium low heat.
Add the tomato paste and fry for 30 seconds.
Add the canned tomatoes and passata and the stock cubes (crumbled between your fingers)
Also add one can (from the tomatoes) filled with hot water.
Add the whole sprigs of basil, bring to a slow simmer and leave for 15 – 20 minutes.
Remove the basil sprigs and blend with an immersion blender.
Add the meatballs.
Add milk and cream cheese. Add the sugar one teaspoon at a time and check how you like it, adding the remaining teaspoon if necessary. I like it sweet so I added two, and adjust seasoning with salt and pepper.
At this point check the thickness of the soup, if you want it thinner add some more milk or water and if you do, adjust seasoning again.
Sprinkle with some Basil leafs and serve piping hot and serve with some crunchy baguette.

Enjoy!

Myra XO

Rustic Chicken meatball stew with beans, tomato and courgette.

Rustic Chicken meatball, Beans and Tomato Stew with Courgette

Rustic Chicken meatball stew with beans, tomato and courgette.

In the mood for a one-pot meal, that is not crazy heavy and won’t send you to sleep? Than this is the one for you.

It has all the comfort food characteristics, it’s cooked in one pot, it’s easy to eat, it has cheese in it….but it’s not so heavy like some of the stews and crock pot dinners you would expect now. And although I truly love all things fall and winter, sometimes you just want to lighten in up  a bit. This great one-potter is quick and easy, and even faster if you can find good quality ground chicken.

You can also double the recipe and freeze half for an other day!

Serves 4

Ingredients Chicken balls,

1 lb Chicken breast

2 tbsp. Light Olive Oil

1/2 onion, peeled and roughly chopped

1 garlic clove, peeled and roughly chopped

1 tsp. Himalayan Salt

1 egg

1/4 C. fresh breadcrumbs

1/4 C. Parmesan cheese grated

2 tbsp. chopped parsley

1 tsp. dried Oregano

Ingredients Bean and Tomato sauce;

1 courgette, cut into cubes

1 can Chopped Tomatoes

1 can of Red Kidney Beans, drained

1 tbsp olive oil

1/2 onion, peeled and chopped fine

1 garlic clove, peeled and sliced

1 tbsp. Tomato Paste

1/2 – 1  tsp. salt

freshly ground pepper

2 tsp.  (coconut) sugar

1 Bay Leaf

1 glass white  wine

1 glass of water

1 small handful Basil leafs, some torn and some left whole

Rustic Chicken meatball stew with beans, tomato and courgette.

Rustic Chicken meatball stew with beans, tomato and courgette.

Method;

Cut the chicken into cubes. Place in a food processor and pulse a few times. Add the onion and garlic. Pulse again until it resembles mince, but not too fine.

Tip into a bowl and add the remaining ingredients. Shape into golf sized balls with slightly wet hands. Put them on a plate as you go.

Place a large pan on the hob and add a tablespoon of olive oil. When hot add the chicken balls and fry turning them so they brown all over. Add the courgette cubes, stir round. Turn heat to medium high and add the onion and garlic. Cook until it begins to turn golden brown and add the remaining ingredients except the Basil. Cover partially with a lid and turn the heat to low. Let simmer for about 15 to 20 minutes until the chicken balls are cooked thru. Just before serving add all the basil and sprinkle some on top.

Serve with french bread, cooked quinoa, pasta or rice.

TIP: Add two cups of chicken stock and serve it as soup with grated Parmesan cheese.

Rustic Chicken meatball stew with beans, tomato and courgette.

Not quite what you’re looking for? How about Moroccan Meatballs with Quinoa

Moroccan Meatball with Quinoa

Spiced Pumpkin Soup with a twist…

 

Spiced Pumpkin Soup with a twist...This soup recipe will become one of your favorites, it's quick and easy to make. Smooth and comfort food at it's best.I thecookingspoon.org

…and with XXL Cheese Croutons and crunchy pumpkin seed topping!

I’ve been making this soup for at least ten years and it’s very very comforting and has a velvet like texture. When it’s raining outside this is the kind of soup you look forward to.

I was about to make it for lunch when I realized I didn’t have a enough onions. Yikes, that ment I had to go outside again and it was pouring with rain.

Thank goodness the supermarket is just across the street so I put on my raincoat and made a run for it! I came back a little soaked but hey, this soup’s worth it.

The soup only takes about 15 minutes to prepare at the most, plus 30 minutes of simmering.  During the simmering you can make the crunchy seed topping and prepare the croutons. It really is a meal in itself, but you could serve it as a first course too, just serve small portions since it is quite filling.

I’ve added a super delicious crunchy topping of spicey pumpkin seeds and some XXL cheesy croutons. YUM!

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Serves 6

Ingredients Soup:

  • 2 tbsp. Butter (use coconut oil for vegans)
  • 2 large onions, peeled and chopped fine
  • 1 large garlic clove, peeled and chopped fine
  • 2 tsp. Coriander , ground
  • 1 tsp. Cumin, ground
  • 2 lbs. peeled and cubed pumpkin, fresh or frozen
  • 3 C. chicken stock made with 3 Bouillon Cubes (use vegetable stock for vegans/vegetarians)
  • 3/4 C. Apple Juice without added sugar
  • 1 ripe peeled banana, sliced
  • 3 tbsp. Almond Meal
  • 1 tsp. Sambal Oelek

Method;

In a large pan, melt the butter, add the onion and cook for about 5 minutes on medium low. Add the garlic, stir around and add the spices. Stir a couple of times. Add the rest of the ingredients. Bring to  medium simmer and leave to cook for thirty minutes until everything is very tender. Turn off the heat. Blend with a hand blender until completely smooth.

Ingredients Crispy Pumpkin Seeds:

  • 1/2 C. Pumpkin seeds
  • 1 tsp. coconut oil
  • 1 tsp. cajun seasoning
  • 1 tsp. honey (use coconut sugar for vegans)

Method;

Heat a small frying pan over medium high heat. Add the oil.  Add the seeds and toast tossing constantly for about three minutes. Add the remaining ingredients. Cook for an other minute. Transfer the seeds to a tray lined with baking parchment and let cool until ready to use.

 

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Ingredients for the XXL Croutons;

  • 1 baguette
  • 1 – 2 tbsp. butter softened  (use coconut oil for vegans/vegetarians)
  • 4 – 6  slices thick cheese (use vegan or omit)

Method;

Preheat the grill of your oven.

Slice the baguette as diagonally as you can to get long slim pieces.

Butter the bottom of the slices and place on a lined baking tray. Cover with the cheese and grill in the middle rack of the oven until golden on top for about 5 minutes.

To serve, ladle some soup into a bowl or mug, sprinkle with the crispy pumpkin seeds a place a xxl crouton on top. Yum.

Enjoy!

Myra XO