Tag: soup

• 

  Airfryer Roasted Cauliflower Soup

  I love a nice creamy cauliflower soup and I often cook a plain version that pairs well with meat (see Creamy Cauliflower And Parmesan Soup With Soft Pork Belly). I was recently introduced to roasted cauliflower soup and this soup needs no support act. 🙂

  

  Simply

  Cut a whole head of cauliflower of medium size into flat pieces. Spray them with a tiny bit of olive oil and airfry for about 5 minutes.

  

  

  

  A basic version of this soup would use 4 cups of vegetable stock, 1 diced onion, 1 garlic clove and some nutmeg and cracked black pepper. Bring the stock to the boil, add most of the cauliflower and the rest of the ingredients. Simmer until the cauliflower is soft.

  

  Use a stick mixer to blend the soup to a smooth consistency.

  Serve hot, garnished with the reserved cauliflower pieces, spring onion and sesame seeds:

  

  Enjoy,

  PK

  Here are some more soups and vegetarian dishes: 

  Written by

  PK

  ·

  January 28, 2021

• 

  Pasta Cooked In Broth

  The ultimate in comfort food, this pasta in broth recipe is example of how a few ingredients can make an amazing meal.

  

  I recently made a big batch of Italian chicken stockand used 2 cups of it below.

  I brought them to the boil and then added 1 cup of pasta.

  

  

  I reduced the heat to a low boil and cooked until the pasta was ready.

  That is it!

  

  I mixed in some grated cheese (a percorino with peppercorns) and served with a raw egg yolk and some basil.

  

  Enjoy,

  PK

  Here are some more pasta recipes and Italian cuisine:

  Written by

  PK

  ·

  April 27, 2020

• 

  Ham Hock And Cabbage Soup Pressure Cooker

  I recently posted a slow cooker version of this ham and cabbage soup. It takes about 6 hours but it is well worth the wait. 

  If you don’t have that long or like me you have gone a bit ‘pressure cooker mad’, you might want to try this version. Once the cooker is up to pressure it takes just 20 minutes.

  

  Steps

  1. Preparing the vegetables
  2. Pressure cooking (20 mins)
  3. Pulling the ham
  4. Serving

  Equipment

  • 1 chefs knife
  • 1 vegetable peeler
  • 1 pressure cooker

  Ingredients

  • 1 ham hock
  • 1 brown onion, diced
  • 1 carrot, sliced
  • 3 celery stalks, diced
  • A handful of celery leaves, torn
  • 1 bay leaf
  • 1 medium cabbage, chopped
  • 2 garlic cloves, finely minced
  • 1 litre chicken or vegetable stock (or less if your pressure cooker is smaller)
  • Salt and pepper, to taste

  Preparing the vegetables

  This is always the fun bit for me. 🙂

  Prepare the following ingredients and add them to the pressure cooker: 

  • 1 brown onion
  • 1 carrot
  • 3 celery stalks
  • A handful of celery leaves
  • 1 bay leaf
  • 1 medium cabbage
  • 2 garlic cloves

  Just look at the colours:

  

  

  Add the 1 litre chicken or vegetable stock and pop the ham hock on top.

  Note: check your pressure cooker can handle that much liquid. 

  

  Pressure cooking (~20 mins)

  Put on the lid and set your pressure cooker to 20 minutes. Let the pressure dissipate passively if you have the time.

  

  Pulling the ham

  By now the meat should be falling off the bone. Pull the whole hock out in one go, if you can, to avoid losing any small bits of bone in the soup.

  Pull and chop the ham and add it back to the soup. Mix everything gently then add pepper and salt to taste.

  

  Serving

  Serve piping hot with garnish of choice and perhaps some crusty bread.

  

  This soup freezes well and I take it to work for the perfect snack or lunch.

  Enjoy,

  PK

  Here are a few soup posts and I thought you might like to see a few pork posts too. 

  Written by

  PK

  ·

  September 14, 2019

• 

  Ham Hock And Cabbage Soup Slow Cooker

  I love a ham hock soup and growing up, Pea And Ham Soup was a regular treat.

  Did you know you can make a mean ham soup using cabbage instead of split peas? I have been making it this winter and wanted to share the recipe with you. 

  I have a pressure cooker variant but here I present the slow cooker version that you can start in the morning for dinner (6 to 8 hrs on low).  

  

  Steps

  1. Preparing the vegetables
  2. Slow cooking (~6hrs)
  3. Pulling the ham
  4. Serving

  Equipment

  • 1 chefs knife
  • 1 vegetable peeler
  • 1 slow cooker

  Ingredients

  • 1 ham hock
  • 1 brown onion, diced
  • 1 carrot, sliced
  • 3 celery stalks, diced
  • A handful of celery leaves, torn
  • 1 bay leaf
  • 1 medium cabbage, chopped
  • 2 garlic cloves, finely minced
  • 1 litre chicken or vegetable stock
  • Salt and pepper, to taste

  Preparing the vegetables

  This is always the fun bit for me. 🙂

  Prepare the following ingredients and add them to the slowcooker: 

  • 1 brown onion
  • 1 carrot
  • 3 celery stalks
  • A handful of celery leaves
  • 1 bay leaf
  • 1 medium cabbage
  • 2 garlic cloves

  Add the 1 litre chicken or vegetable stock and pop the ham hock on top.

  

  Slow cooking (~6hrs)

  Put on the lid and then cook on low for 6 to 8 hours.

  

  Pulling the ham

  By now the meat should be falling off the bone. Pull the whole hock out in one go, if you can, to avoid losing any small bits of bone in the soup.

  Pull and chop the ham and add it back to the soup. Mix everything gently then add pepper and salt to taste.

  

  Serving

  Serve piping hot with garnish of choice and perhaps some crusty bread.

  

  This soup freezes well and I take it to work for the perfect snack or lunch.

  Enjoy,

  PK

  Here are a few soup posts and I thought you might like to see a few pork posts too. 

  Written by

  PK

  ·

  September 1, 2019

• 

  Welchy’s Chicken Wontons

  Last night I made wontons using Welchy’s Wontons step by step guide. 

  They turned out amazing and are so much fun to make.  

  Whilst I used her recipe, I doubled the amount of mince and used chicken instead of pork. I got 40 wontons instead of 20 due to the extra mince. We ate 20 that night and froze the rest.

  Steps

  

  Spoon a small amount into the centre of each wonton, wet the edges with water and fold into a triangle.

  

  Press down on the edge of the triangle to get a good seal.

  Serving

  Like Welchy, we had some with the broth they were cooked in but I couldn’t resist frying some of them too.

  Enjoy,

  PK

  Here are a few soup ideas and Asian dishes for you. 

  Written by

  PK

  ·

  August 15, 2019

• 

  Welchy’s Roasted Tomato Soup

  Welchy knows how to make soups that will warm any winter’s day. Her roasted tomato and garlic soup is a prime example and, of course, is so easy to make.

  She writes:

  Roast a good amount of tomatoes for about an hour, set aside.

  Saute some diced garlic and onion, then add them and the tomatoes to a stock pot. Add enough vegetable stock to cover everything and simmer for 20 minutes.

  

  Add some paprika, all spice, salt and pepper. Then blitz to the consistency you like.

  Serve with what you love. In this case some cream topped with pork rind for a low carb option.

  

  Love Welchy.

  Here are some more soup and Welchy posts.

  Written by

  PK

  ·

  June 11, 2019

• 

  Bombay Brasserie’s Chicken Shorba Soup

  Making this spicy Indian chicken soup was a labour of love. It was however very worth the effort.

  The recipe comes from an collection called The Bombay Brasserie Cookbook. It tastes and smells amazing with a hearty but flavoursome kick to it.

  I love the colours of the ingredients and also that it uses chicken frames to get the base flavour. Talk about thrifty!

  From this.

  

  To this heavenly result.

  

  Steps

  1. Boiling the chicken frames
  2. Frying the ingredients for half an hour
  3. Simmering for 1 hour
  4. Thickening and straining the soup
  5. Serving

  Ingredients

  Halved from original recipe.

  • 2 chicken frames
  • a good slug of olive oil
  • 1 brown onion, sliced
  • 2 large tomatoes, diced
  • 1/2 cup Greek yogurt
  • 1 tsp minced ginger
  • 6  garlic cloves, diced
  • 3 small green chilies
  • 2 sprigs coriander
  • 1 sprig fresh mint
  • 1/2  tsp coriander seeds
  • 1/2 Tbsp Garam masala
  • 1/2 Tbsp ground turmeric
  • 1/2 tsp ground cumin
  • 1 tsp Kashmiri chili powder
  • table salt, to taste
  • 2.5L water
  • 1/2 Tbsp gram flour
  • 1/2 tsp cumin seeds

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 1 wooden spoon
  • 1 saucepan
  • 1 stockpot
  • 1 sieve or fine strainer

  Boiling the chicken frames

  1. Bring a sauce pan of water to the boil.
  2. Add your chopped up chicken frames.
  3. After a few minutes drain the water.

  

  Frying the ingredients for half an hour

  1. Put a good slug of olive oil into your stockpot on medium heat.
  2. Add the 1 brown onion and fry until golden and soft.
  3. Add the:
     • 1 brown onion
     • 2 large tomatoes
     • 1/2 cup Greek yogurt
     • 1 tsp minced ginger
     • 5  of the garlic cloves
     • 3 small green chilies
     • 2 sprigs coriander
     • 1 sprig fresh mint
     • 1/2  tsp coriander seeds
     • 1/2 Tbsp Garam masala
     • 1/2 Tbsp ground turmeric
     • 1/2 tsp ground cumin
     • 1 tsp Kashmiri chili powder
  4. Fry for another 15 minutes.
  5. Add the chicken bones and fry for another 15 minutes breaking the bones up as you go.

  

  

  This is the consistency you want.

  

  Simmering for 1 hour

  1. Add the 2.5L of water and bring everything to the boil.
  2. Simmer for about 1 hour.

  

  Thickening and straining the soup

  1. We don’t want add room temperature flour to a hot stock so heat some more olive oil (about 1 Tbsp) in your saucepan.
  2. Add the:
     1.   1/2 Tbsp gram flour
     2. 1/2 tsp cumin seeds
     3. and 1 sliced garlic clove
  3. Fry until the flour is golden brown.
  4. Very carefully slowly add this to the soup, stirring as you go.
  5. Strain the soup back into the stockpot and briefly return to the boil.
  6. Season with salt to taste.

  

  

  Serving

  No spoon required, just lots of naan, coriander leaves and lots of slurping. 🙂

  

  Enjoy,

  PK

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  Written by

  PK

  ·

  January 21, 2019

• 

  Simple Hokkien Noodle Bowl

  I have become obsessed with making my own noodle bowls. They are the ultimate quick meal I am enjoying working my way through the family of Asian noodles.

  This time I am using  thin Hokkien style wheat noodles (at least that is how they are marketed in Australia) to make a quick noodle soup in well under 15 minutes.

  

  I simply cooked the noodles in chicken broth and then served them hot garnished with sesame seeds and Furikake seasoning.

  This is the brand and style of noodle I used. They have a lovely texture and are made from wheat flour, oil and salt.

  

  Happy slurping,

  PK

  ---

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  Written by

  PK

  ·

  December 1, 2018

• 

  Simple Ramen Bowl: Make It Your Way

  Recently, like the rest of the planet, I have become obsessed with making my own noodle bowls. I love them because although they are healthy and light, you can jam pack them full of vegetables to satisfy even the hungriest guests.

  I build my bowls with meat or vegetable based broth and of course noodles (I love soba or udon the best). I then choose a selection of vegetables, meat, eggs, garnishes etc to fill up the rest of the bowl.

  Note: You can make this meal vegan by using vegetable stock, tamari and stick to vegetables, mushrooms etc.

  

  For the broth all you really need is chicken, beef or vegetable stock. You can of course build upon that basic stock.

  I slowly bring 3 cups of stock up to a gentle boil. Then I add some garlic cloves, a small chunk of ginger (or galangal), several dried mushrooms and splashes of mirin seasoning and soy sauce. I find this makes enough broth for 2 bowls.

  

  I add boiling water to a large bowl and add 2 serves of soba noodles. I let them soften over 8 minutes and then give them a good rinse.

  

  Now this is the best bit, building the bowls. 🙂

  Add noodles to each person’s serving bowl. Then pour enough broth to cover the noodles and then stack the bowls to the brim with everything else.

  

  

  Serving

  Now you just need to sit down with your guests and and provide lots of garnishes and condiments. I love a few dried onions and a healthy squirt of sriracha hot sauce.

  Happy slurping,

  PK

  ---

  YOU MIGHT ALSO LIKE

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  Written by

  PK

  ·

  November 11, 2018

• 

  PK’s Simple Tom Kha Gai

  My way of making Tom Kha, a Thai coconut, chicken and galangal soup, one bowl at a time is great if you have a family with widely different stands on what they will or won’t eat. For example, I love tomatoes, mushrooms and spring onions so I use lots of them in my bowl. My lads don’t so they get more mushrooms, carrot and corn.

  It is also great when you have your friends over for lunch or dinner. Simply put a big pot of soup on the table with the vegetables and rice separate and everyone can build their own bowl. Don’t forget slices of lime, chopped Thai chilies and extra fish sauce. 🙂

  Note: I think this makes enough soup for 2 hungry adults.

  

  Steps

  1. Preparing the ingredients
  2. Bringing the soup to the boil
  3. Serving

  Ingredients

  • 1 poached chicken breast
  • 1 small coriander plant (roots and leaves), whole
  • 1 chunk of fresh galangal, bruised
  • 3 kaffir lime leaves, bruised
  • 1 lemongrass stalk, bruised
  • 1 Tbsp fish sauce for the pot and 1 Tbsp for each serving bowl
  • 1 Tbsp lime juice for the pot and 1 Tbsp for each serving bowl
  • 1/2 cup water
  • 2 cups chicken stock
  • 1 cup coconut milk
  • 3 Thai chiles, sliced (optional but encouraged)
  • Your personal choice of vegetables
  • Coriander leaves to garnish

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 1 wooden spoon
  • 1 saucepan/soup pot

  Preparing the ingredients

  1. Cut your poached chicken breast into cubes or slices.
  2. Bruise the galangal chunk and the lemongrass stalk and add to the pot.
  3. Bruise the kaffir lime leaves, or like I have put little tears in the edges to release the flavour better, and add to the pot.
  4. Add one small coriander plant.
  5. Add:
     • 1 Tbsp fish sauce
     • 1 Tbsp lime juice
     • 1/2 cup water
     • 2 cups chicken stock
     • 1 cup coconut milk
     • 3 Thai chiles (optional)

  

  Bringing the soup to the boil

  1. Let everything come to a boil really slowly to infuse all the flavours. I don’t move it very often and then only a gentle swirl.
  2. Once you have a gentle boil, turn the heat down a bit and add the poached chicken.
  3. Cook until the chicken is safely warmed through but not for too long or it will go stringy.

  

  Serving

  1. Build up a bowl of your favourite vegetables and add 1 Tbsp fish sauce and 1 Tbsp lime juice.
  2. Add some chicken and then add as much soup as you want (liquid only, the rest stays behind).
  3. Provide your guests with some cooked rice, slices of lime, extra chiles and fish sauce.

  

  

  Enjoy,

  PK

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  Written by

  PK

  ·

  September 19, 2018