Broccoli Soup

Recipe Ingredients:

 1 large onion, diced

 2 short cut bacon slices, diced (aka Canadian Bacon or Back Bacon)
 1 large zucchini, sliced or chopped
 2 cloves garlic
 4 cups beef stock, heated
 1 large potato, peeled and chopped
 1 teaspoon oregano
 Pepper to taste (we used lots)
 1 bay leaf
 ¼ cup flat leaf parsley, chopped
 1 large broccoli cut into pieces (use stem as well)

Recipe Method:

1. In a large pot (we used a slow cooker) heat the olive oil and sauté the onion until softened,
do not burn. Should take around 8 mins on med heat.
2. Now add bacon and cook a further 5 mins. After 5 mins add garlic and cook a further 30
sec.
3. Add heated stock, oregano, pepper, potato and bay leaf. Simmer for 2-3 minutes then add
the broccoli and zucchini and parsley.
4. Put lid on and simmer on low heat for 45 mins until all broccoli has broken up.
5. Take out bay leaf and with a stick blender in the pot blend until all smooth.
6. Serve with crusty bread.
Potato and Leek Soup
Recipe Ingredients:

 1 tablespoon olive oil

 2 large leeks, washed thoroughly and chopped
 1 onion, finely chopped
 5-6 potatoes, peeled and diced
 4 Cups chicken or vegetable stock
 2 tablespoons finely diced flat leaf parsley
 2 cloves garlic crushed
 2 tablespoons light cooking cream (we used Bulla Brand, green lid)
 Pepper to taste

Recipe Method:

1. Heat olive oil in large saucepan. Add the onion and leek sauteeon low heat for 10 minutes.
Add the garlic and cook a further 1 minute. Add the potatoes.
2. Add the stock; mix in with the leek, parsley and potatoes until well combined.
3. Simmer, stirring occasionally for about 30 minutes or until the potatoes have cooked.
4. With a stick blender blend until smooth in the pot, or place in a food processor.
5. Add the light cooking cream and mix into the soup.
6. Spoon soups into bowls and serve immediately with your favorite bread.

Combination Chinese Soup

Recipe Ingredients:

 4 cups salt reduced chicken stock

 2 mushrooms, sliced
 1 packet thin noodles (Singapore or thin hokkien)
 1 bunch bok choy or pak choi
 2 tablespoons soy sauce
 1 teaspoon ginger, crushed or grated
 2 teaspoons chilli, crushed or sliced
 ¼ red pepper sliced
 2 spring onions, sliced
 1 tablespoon fish sauce/ salt
 1 chicken breast sliced or shredded (we used BBQ chicken bought from store for convenience)

Recipe Method:

1. In a medium size pot, bring to boil the chicken stock, then turn down to low heat to simmer.
2. Add soy sauce, ginger, chilli, capsicum and fish sauce, simmer for 2-3 minutes.
3. Now add mushrooms and Bok Choy, simmer for a further 2 minutes.
4. Now add chicken, and noodles – noodles may need to be gently broken up with tongs or
fork.
5. Taste, you may need a little more chilli or soy depending on your taste.
6. Serve in a bowl and garnish with a little more spring onions.
Pearl Barley and Vegetables
Recipe Ingredients:

 10 Cups vegetable stock (we used Massel Brand powdered and added water)
 6 Button mushrooms, cut into quarters
 ¾ cup Dried Pearl Barley
 1 teaspoon thyme dried
 2 bay leaves
 1 tablespoon parsley
 1 tablespoon lemon juice
 1 large onion, diced
 3 celery stalks sliced
 2 carrots cut into chunks
 1 large potato cut into chunks
 3 cloves garlic, crushed
 ¼ shredded cabbage
 1 cup diced sweet potato
 1 Packet of fresh spinach (100g)
 1 tablespoon olive oil
 1 teaspoon cracked pepper

Recipe Method:

1. In a large pot heat olive oil and cook onion on low – med heat for 10 mins until translucent.
Make sure you don’t burn or colour the onion. Add garlic and stir for 1 min, add barley, stir
again for another minute.
2. Now add vegetable stock and bring to a simmer.
3. When simmering, add potato, sweet potato, celery, carrots, thyme and bay leaves. Season
with cracked pepper. Simmer for 30 minutes.
4. Now add cabbage and parsley simmer further 5 minutes, and then add spinach.
5. Serve with a slice of crusty bread.
Minestrone
Recipe Ingredients:

 1 tbls Olive oil

 2 slices shortcut bacon
 1 large carrot, diced
 1 celery stalk, chopped
 1 Bay leaf
 200g canned tomato
 2 cloves garlic crushed
 200g red kidney beans
 1 onion chopped
 6 button mushrooms
 500ml beef or chicken stock
 100g spinach, frozen or fresh
 ½ cup macaroni or small pasta
 Parmesan or Pecorino cheese to serve

Recipe Method:

1. In a large pot heat oil over med – high heat. Cook bacon for around 5 mins or until crispy.
Add the onion and cook until softened, around 5 mins. Add the carrots, celery and cook for
a further 8 mins then add the garlic and bay leaf.
2. Add the stock, mushrooms, red kidney beans and tomato, bringing to a simmer then add
the spinach.
3. Keep stirring, then once simmering again, add the pasta, season with salt and pepper. The
pasta should only take around 7 minutes to be cooked.
4. Take out bay leaf and serves with fresh parmesan cheese grated over top.
French Onion Soup
Recipe Ingredients:

 30g butter
 7 onions, sliced thinly into half moons
 6 teaspoons powdered beef stock
 1.5 litres boiled water
 1 tbls thyme dried
 2 tbls plain flour
 1 bay leaf
 1 tbls brandy or cognac
 ½ cup white wine
 1 teaspoon brown sugar

Recipe Method:

1. We used a slow cooker however a large pot on the stove is great.

2. Melt butter and brown onions stirring occasionally for around 20-25 minutes (after 15 mins
add sugar). Keep lid on. Onions need to turn a deep brown colour. Add flour, stirring, for
around 2-3 mins. Boil kettle and mix powdered stock and 1.5 litres of water together.
3. Add 500g stock simmer for a few minutes, then add wine and brandy, stir for a minute, add
remaining stock, thyme and season with pepper. Keep simmering for another ½ hour,
occasionally stirring.
4. Meanwhile toast the sliced bread, sprinkle some cheese on top and just prior to serving grill
under the grill until melted.
5. Ladle soup into bowl, place bread on top….bon appétit.
Leek, Potato and Rosemary
Recipe Ingredients:

 1 leek (approx 180g), finely sliced

 150g potato, peeled 1-2 potatoes.
 5g olive oil
 1 clove garlic, finely sliced
 Pinch of rosemary, finely chopped
 500g chicken stock
 50g (approx 2 slices bread)

Recipe Method:

1. Place olive oil in a medium pan and sauté leeks and potato for 10-15 mins, until leeks have
softened. Once softened add garlic and stir for 1 minute (do not burn).
2. Add rosemary and chicken stock and simmer for a further 12-15 minutes or until slightly
reduced and thickened. Season with cracked pepper. Puree in a blender or with a stick
mixer.
3. In a toaster, toast 2 slices of bread until nice and brown. On a board, cut off crusts and
slice bread into bite size crouton pieces and garnish on top of soup.

Sausage and Beans Soup

Recipe Ingredients:

 1 Can 4 Bean Mix – No Added Salt

 150g Carrot sliced chunky
 350g Potato cubed (2 large)
 1 Onion chopped
 1 – 2 Clove Garlic
 1 can diced tomatoes
 1 teaspoon Dried Thyme
 4 cups Stock, chicken beef or vegetable reduced stock
 3 sausages – pork or beef, smoked preferred however just use your favourite, sliced
 ¼ teaspoon sweet paprika
 1 teaspoon olive oil

Recipe Method:

1. In a large pot or your slow cooker heat oil and cook the onions for around 5 mins. Add
garlic and sliced sausage, keep stirring until browned.
2. Add tomatoes, beans and stock and bring to boil. Add thyme, paprika, carrot, potato and
stock, season with pepper.
3. If on stovetop, cook for 1 hour on low heat and if slow cooker 2-2.5 hours on high.
4. Serve with crusty bread if desired.
Pumpkin Soup
Recipe Ingredients:

 2kg Pumpkin (we used the dark green skin pumpkin, easy to cut)
 2 large onions sliced or diced
 4 slices short cut bacon, fat removed chopped
 2 Potatoes peeled and cubed.
 1 tablespoon olive oil
 1 teaspoon ground cumin
 1 litre beef stock or 4 cubes powdered with 1 litre water

Recipe Method:

1. Cut pumpkin into 1 inch cubes approx and set aside

2. In a frypan, heat ½ oil and cook the bacon, set aside.
3. In a large pot, heat remaining oil and cook the onions until softened, around 5-10 mins.
Don’t let onions burn, you just want them softened.
4. Once onions cooked add the bacon into the pot and stir for around 1 min. Turn down heat.
5. Add the cumin and stir for 30 seconds, don’t burn.
6. Now add the pumpkin and potato, with a wooden spoon stir so you coat the pumpkin with
some onion and cumin mix.
7. Now turn up heat and add the stock, liquid should only be half way or ¾ up the pot as you
want a nice thick soup. Once liquid starts boiling turn down heat to half way and simmer
with lid on. Cook for around 20 mins until pumpkin is soft. Peirce with skewer to test.
8. Now you can blitz with a hand blender until smooth.
9. Serve with crusty bread, no need for any cream.
Chicken and Corn Soup
Recipe Ingredients:

 1 BBQ Chicken with Meat Shredded

 1 Can (425g) Corn
 1 Can (425g) Creamed Corn
 5 Spring Onions, chopped
 1 Cup macaroni Pasta
 6 Cups Salt Reduced Chicken Stock
 2 tablespoons corn flour mixed with ¼ cup cold water

Recipe Method:

1. In a large pot heat the chicken stock. Once simmering add the corn, creamed corn and
pasta, simmer for around 5 mins.
2. Now add the shredded chicken, and spring onions simmering for a further few minutes.
3. Add the cornflour and stir consistently until thickened.
4. Serve with crusty bread.

Pea Soup with Bacon

Recipe Ingredients:

 500g dried split peas

 4 cups chicken stock
 4 cups water
 3 carrots sliced
 2 large potatoes peeled and cubed
 2 bay leaves
 2 large onions chopped
 2-3 cloves garlic crushed
 2 table spoons olive oil
 250g short cut bacon, all rind and fat removed
 500g frozen peas
 Pepper to taste

Recipe Method:

1. Soak split peas overnight in water in fridge. Next day rinse and drain.
2. In a large pot heat 1 tablespoon of olive oil and cook the onions until softened, around 10
mins. Add the garlic and stir for 1 min.
3. Add the drained split peas and the stock and water, stir and bring to the boil.
4. When bubbling turn down heat to low and add the potato, carrot and bay leaves keep
simmering.
5. Meanwhile dice bacon and in a separate fry pan heat olive oil and cook bacon for around 5
mins or until browned. Add to the simmering soup. Season with pepper.
6. Keep simmering for 1.5 to 2 hours or until split peas have softened, keep checking. Once
cooked turn off heat, take out bay leaves and with a stick blender roughly blend for 1
minute. You want it to still be slightly chunky.
7. Then add the frozen peas and cook for a further 15-20 minutes. Turn off heat and for 20
seconds reblend but leaving some chunky peas for texture.
8. Serve hot.
Two Bean Minestrone Soup
Recipe Ingredients:

 1 Can red kidney beans drained and rinsed

 1 can cannelloni beans drained and rinsed
 1 carrot diced
 1 can diced tomatoes
 ½ onion
 1 teaspoon olive oil
 500g vegetable stock
 1 cup water
 ½ teaspoon dried oregano
 ½ stick celery chopped
 100g frozen or fresh spinach
 1 clove garlic crushed
 ½ cup corn (or peas and corn)
 ½ cup elbow pasta or macaroni
 Pepper to taste

Recipe Method:

1. In a large pot heat olive oil and cook the onions until softened, usually 5 mins.
2. Now add garlic and cook for 1 minute.
3. Add the 2 varieties of beans, carrot, celery and stir for 2 mins. Add the vegetable stock and
water, oregano. Simmer for a few minutes on low heat.
4. Add the canned tomato, and spinach and pasta and simmer for a further 5 minutes until
pasta is cooked.
5. Season with cracked pepper and serve with sprinkle of parmesan cheese on top.
Oriental Chicken Noodle Soup
Recipe Ingredients:

 1 litre Salt Reduced Chicken Stock

 2 teaspoons ginger (minced)
 2 cups shredded BBQ Chicken
 2 tablespoons light soy sauce
 1 garlic clove (minced)
 2 spring onions
 2 teaspoons sesame oil
 1 egg beaten
 200g thin hokkien noodles, rice noodles or even macaroni
 1 red chilli

Recipe Method:

1. Heat chicken stock, ginger and garlic in large pot and bring to the boil.
2. Add soy sauce, sesame oil, noodles turning down heat.
3. Simmer for 5 minutes, adding spring onions, chicken and chilli.
4. Take off heat and add beaten egg stirring consistently for 30 seconds.
5. Serve into bowls garnish with spring onions and chilli.

Prawn Lasca Soup

Recipe Ingredients:

 200g Pumpkin, cut into 1.5cm cubes

 200g Sweet potato, cut into 1.5cm cubes
 2 tsp sesame oil
 200g jar laksa paste
 500ml salt-reduced chicken stock
 400ml can low fat coconut milk
 200g dried thick rice stick noodles
 1/3 cup bean sprouts
 100 grams snow peas, sliced length ways
 500g prawns, peeled leaving tails intact, deveined
 1/2 cup fresh coriander leaves
 1/2 cup small fresh mint leaves
 1 Red Chili, finely sliced, to serve
 1 Lime, cut into wedges, to serve

Recipe Method:

1. Steam the pumpkin and sweet potato for 15minutes, or until tender.
2. While pumpkin is steaming, heat up wok and fry off the laksa paste for 1-2minutes.
3. Add stock and coconut milk and bring to a simmer for 2-4minutes.
4. Add Prawns, cook for 3-5minutes.
5. Add snow peas, pumpkin and cooked noodles, heat through for 1-2minutes
6. Divide noodles into bowls; pour laska soup over the noodles.
7. Top with the coriander, mint, bean sprouts and chilli. Serve with Lime wedge.
Curried Apple Soup
Recipe Ingredients:

 3 Tablespoons butter or margarine.

 1 medium onion, chopped.
 5-6 medium apples, peeled and chopped.
 2 Tablespoons lemon juice.
 2-3 Tablespoons (good quality) curry powder, to taste.
 2 Tablespoons fresh parsley, finely chopped.
 1 Teaspoon crushed dried thyme leaves.
 1/4 -1/2 Teaspoon freshly-ground black pepper.
 1 Teaspoon Mixed Herb Seasoning.
 5 Cups vegetable soup stock.
 1 Tablespoon cornstarch mixed with 4 Tablespoons cold water.
 ½ Cup milk or soy milk.
 Garnishes: parsley, lemon slices, sour cream or plain yogurt (or vegan-type).

Recipe Method:

1. In a large soup pot, melt butter over medium heat. Add onions and sauté for 1 minute. Add
apples and sauté for 2 additional minutes. Stir in lemon juice and curry powder, coating the
apples and onions thoroughly.
2. Cover, reduce heat to low and steam for 5 minutes.
3. Add all remaining ingredients EXCEPT the cornstarch and water, milk or soy milk. Bring to a
boil, cover and again reduce heat to low. Simmer for 30 minutes, stirring occasionally.
4. Stir in cornstarch and water, bring to a boil for 2 minutes, stirring until thickened. Remove
from heat. Stir in milk or soy milk.
5. Puree to desired consistency in a food processor (leave some chunks for texture). .
6. Adjust taste with seasonings and serve immediately with garnish(s) of choice.
Fish Chowder
Recipe Ingredients:

 600g Tasmanian salmon fillet, bones and skin removed.

 2 medium carrots, chopped.
 1 stick celery, chopped.
 1 cup cooked rice.
 1 litre vegetable stock.
 1 teaspoon Lemon pepper.
 Salt and pepper to taste.

Recipe Method:

1. Place all ingredients into heavy based pot.

2. Simmer over low heat for one hour, or until vegetables are softened.
3. Place all ingredients in food processor and process lightly.
4. Add salt and pepper to taste.
5. Serve immediately.

Pear and Parsnip Soup`

Recipe Ingredients:

 4 ripe pears, cored, peeled and chopped

 3 large parsnips, peeled and roughly chopped
 1 leek, washed and finely chopped
 750ml vegetable stock

Recipe Method:

1. Place pears, parsnips, leek and vegetable stock in large pot.

2. Cook over low heat for approximately ½ hour, or until all vegetables are soft.
3. Blend soup using stick blender or in food processor until smooth.