Innholdsfortegnelse for #80 Soups i taste.com.au Cookbooks

Something magical happens when you throw chopped veg, stock and a protein into a pot and let them simmer away until all the flavours meld into a slurpalicious soup. We’ve scrolled through more than 2000 soup recipes on Taste to bring you this soup-er collection of our favourite bowls of winter goodness - and judging by the number of 5-star reviews, they’re your favourites too. What I love about soups is that every country and culture has their own version of this liquid gold and one to match every mood. For a cleansing, fragrant broth, there’s Vietnamese pho (p36); Italians have blessed us with the chunky, vegie-rich minestrone (p34); Malaysians spice things up with a creamy, noodle-y laksa (p83); and when a traditional thick and creamy bowl is the order…

VEGIE ZOODLE HACK SERVES 4 ✷ PREP 5 MINS ✷ COOKING 10 MINS INGREDIENTS 1L (4 cups) vegetable stock 1 tbs miso paste 2 tsp sesame seeds 1 tbs vegetable oil 200g pkt Japanesemarinated tofu 2 baby buk choy 250g pkt sweet potato noodles 250g pkt zucchini noodles 4 × 150g pkt shelf-fresh ramen noodles Soy sauce, to taste METHOD 1 Combine the stock and 500ml (2 cups) water in a large saucepan. Cover. Bring to the boil over high heat. Reduce heat to low and stir in miso. 2 Meanwhile, cook the sesame seeds in a frying pan over medium-high heat for 1-2 minutes or until toasted. Transfer to a bowl. Heat the oil in the same pan. Cook the tofu for 1 minute each side or until browned.…

GLUTEN FREE! SERVES 4 ✷ PREP 20 MINS ✷ COOKING 40 MINS INGREDIENTS 1 head (about 1 kg) cauliflower, cut into small florets 1 brown onion, cut into thin wedges 2 unpeeled garlic cloves 875ml (3½ cups) glutenfree vegetable stock 400g can cannellini beans, rinsed, drained 1 fresh rosemary sprig Chilli oil and chopped pistachio kernels, to serve METHOD 1 Preheat oven to 190°C/170°C fan forced. Line a baking tray with baking paper. 2 Arrange the cauliflower and onion in a single layer on prepared tray. Spray with olive oil. Roast for 15 minutes. Add the garlic. Roast for a further 15 minutes or until the vegetables are light golden and softened. 3 Reserve ½ cupful cauliflower and set aside. Transfer the onion and remaining cauliflower to a large saucepan.…

GLUTEN FREE! SERVES 4 ✷ PREP 15 MINS (+ COOLING) ✷ COOKING 40 MINS INGREDIENTS 1 ½ tbs extra virgin olive oil 1 leek, trimmed, thinly sliced 2 celery sticks, finely chopped 2 garlic cloves, crushed 1 apple, peeled, grated 1 kg cauliflower, cut into florets, leaves reserved 2 large (about 400g) potatoes, peeled, chopped 500ml (2 cups) gluten-free salt-reduced vegetable stock 300g firm tofu, drained, crumbled 1 tbs miso paste 2 tbs tamari almonds, chopped METHOD 1 Heat 1 tbs oil in a large saucepan over medium heat. Cook leek and celery, stirring occasionally, for 5 minutes or until softened. Add garlic and apple. Cook, stirring, for 1 minute or until aromatic. Add 800g cauliflower and cook, stirring, for 3-4 minutes or until begins to soften. 2 Add the…

10 MINS PREP SERVES 6 ✷ PREP 10 MINS ✷ COOK 6 HOURS 5 MINS INGREDIENTS 1.2kg broccoli, stems trimmed 400g cream delight potatoes, peeled 505g can potato and leek soup 4 garlic cloves, peeled 1L (4 cups) gluten-free vegetable stock 190g (1¼ cups) frozen peas 125g cream cheese, chopped, softened 80g (1 cup) grated Cheddar 40g (½ cup) finely grated parmesan, plus extra, to serve 2 tbs finely chopped fresh chives Extra virgin olive oil, to serve METHOD 1 Place the broccoli, potato, soup, garlic, stock and 250ml (1 cup) water in a slow cooker. Cover. Cook on Low for 6 hours (or High for 3 hours) or until the vegetables are tender. Add the peas. Cook, covered, for 5 minutes. 2 Use a stick blender to blend soup in…

SERVES 4 ✷ PREP 20 MINS ✷ COOKING 40 MINS INGREDIENTS 2 tbs extra virgin olive oil 2 celery sticks, thinly sliced 2 carrots, peeled, diced 1 brown onion, chopped 750ml (3 cups) chicken stock 1 large (about 300g) chicken breast fillet 160g (1½ cups) dried elbow pasta 250g cream cheese, at room temperature, chopped 120g baby spinach 1 tsp Dijon mustard Coarsely grated parmesan and chopped fresh continental parsley leaves, to serve METHOD 1 Heat the oil in a large saucepan over medium heat. Add the celery, carrot and onion. Cook, stirring occasionally, for 10 minutes or until the mixture softens. 2 Add the stock and 750ml (3 cups) water. Stir until combined then add the chicken. Cover and bring to a simmer. Reduce heat to low. Cover with a…

LOW CAL SERVES 4 ✷ PREP 20 MINS ✷ COOKING 45 MINS INGREDIENTS 1 white onion, sliced 3cm-piece fresh ginger, peeled, thinly sliced 3 whole star anise 1 cinnamon stick 500ml (2 cups) saltreduced chicken stock 1 tsp fish sauce 400g chicken breast fillets 150g pad Thai noodles 1 bunch broccolini, cut into 3cm pieces 1 bunch buk choy, halved 2 zucchini, cut into noodles using a julienne peeler or a spiraliser 160g (2 cups) bean sprouts Thinly sliced long fresh red chilli and lime wedges, to serve Fresh Vietnamese mint leaves, to serve (substitute Thai basil) PREP AHEAD! Make the soup up to the end of step 2. Place In an airtight container and freeze for up to 3 months. To serve, reheat and continue cooking from step 3. METHOD…

S SE ER RV VE ES S 4 4 ✷ PREP 5 MINS ✷ COOKING 10 MINS INGREDIENTS 2 cooked or roasted chicken breasts 1 lime 100g snow peas 3 makrut lime leaves 6 baby com spears 1 tbs canola oil 1 tbs red curry paste 1L (4 cups) salt-reduced chicken stock 400ml can coconut milk 2 small fresh red chillies 2 fresh coriander sprigs 100g rice vermicelli noodles 2 tsp fish sauce METHOD 1 Heat a large deep frying pan over high heat and bring a small saucepan of water to the boil. 2 While frying pan and water heats up, shred chicken, discarding any skin. Cut lime into wedges. Finely shred snow peas and 1 lime leaf. Cut the corn spears in half lengthways. 3 Add oil and…

SERVES 4-6 REP 15 MINS ✷ COOKING 30 MINS INGREDIENTS 1 tbs extra virgin olive oil 2 large carrots, peeled, thinly sliced 2 large celery sticks, thinly sliced 1 brown onion, finely chopped 2 garlic cloves, crushed 2 tsp finely grated fresh ginger 500g chicken thigh fillets, trimmed, thinly sliced 750ml (3 cups) saltreduced chicken stock 80g dried wholemeal spaghetti pasta, broken in half 150g broccoli, cut into small florets, large stem peeled, thinly sliced 145g (1 cup) frozen corn 1 zucchini, halved lengthways, thinly sliced crossways Finely chopped fresh continental parsley and finely grated lemon rind, to serve METHOD 1 Heat the oil in a large saucepan over medium heat, Add the carrot, celery and onion. Cook, stirring, for 6-7 minutes or until softened. Add garlic and ginger. Cook, stirring,…

CHOOK CURRY VIBES SERVES 4 * PREP MINS * COOK 5 HOURS 30 MINS INGREDIENTS 700g chicken thigh fillets, fat trimmed 1 tbs finely chopped fresh ginger 3 tsp ground cumin 2 tsp ground coriander ¼ tsp ground turmeric 1L (4 cups) chicken stock 250ml (1 cup) apple juice 110g (½ cup) yellow split peas 125ml (½ cup) passata 2 fresh bay leaves 1 small fresh curry leaf sprig 250g pkt microwave white rice 125ml (½ cup) coconut cream, plus extra, to serve Ground chilli, to sprinkle METHOD 1 Place the chicken in a slow cooker. Sprinkle with ginger, cumin, coriander and turmeric. Season with pepper. Stir in the stock, apple juice, split peas, passata, and the bay and curry leaves. Cover.Cook on High for 4 hours or until the…

CREAMY PASTA SERVES 4 ✷ PREP 15 MINS ✷ COOKING 20 MINS INGREDIENTS 500ml (2 cups) chicken stock 1 chicken breast fillet 250g dried spaghetti pasta, broken in half 4 streaky bacon rashers, cut crossways into strips 2 garlic cloves, crushed 3 eggs 125ml (½ cup) thickened cream Finely grated parmesan and finely chopped fresh continental parsley leaves, to serve METHOD 1 Pour stock and 1L (4 cups) water into a large saucepan over medium heat. Add chicken and bring just to a simmer. Cover and reduce heat to low. Simmer gently for 10 minutes. 2 Use tongs to transfer chicken to a chopping board. Strain the liquid into a bowl, wipe out pan then return the liquid to pan. Bring to the boil over high heat. Add pasta and…

SERVES 4 * PREP 15 MINS * COOKING 7 HOURS 15 MINS PREP! INGREDIENTS 2 tsp extra virgin olive oil 2 large (700g) Frenchtrimmed lamb shanks 1 large brown onion, finely chopped 1 carrot, peeled, finely chopped 2 celery sticks, finely chopped 2 garlic cloves, crushed 2 tsp cumin seeds, crushed 2 tsp brown mustard seeds 2 tsp sweet paprika 1 tsp ground coriander 400g can diced tomatoes 400g can chickpeas, rinsed, drained 500ml (2 cups) saltreduced chicken stock (preferably homemade) 500ml (2 cups) water 100g trimmed silverbeet (about ½ bunch), chopped Natural yoghurt, to serve (optional) METHOD 1 Heat half the oil in a large non-stick frying pan over high heat. Cook lamb for 1-2 minutes each side or until browned. Transfer to a large (6L) slow cooker. 2 Heat…

POTATO GeMS SERVES 4 ✷ PREP 10 MINS ✷ COOKING 20 MINS INGREDIENTS 2 tbs extra virgin olive oil 150g speck, rind removed, cut into batons 2 carrots, peeled, halved lengthways, thinly sliced crossways 2 celery sticks, thickly sliced 1 brown onion, finely chopped 3 garlic cloves, crushed 1.5L (6 cups) chicken stock 400g can diced tomatoes 500g potato gnocchi 150g green beans, cut into 2cm pieces 120g baby spinach Bought basil pesto, to serve Grissini (Italian bread sticks), to serve METHOD 1 Heat the oil in a large saucepan over mediumhigh heat. Add speck, carrot, celery and onion. Cook, stirring occasionally, for 5 minutes or until softened. Add the garlic and cook for 30 seconds or until aromatic. 2 Add stock and tomato. Cover and bring to the boil, Reduce…

SERVES 4 ✷ PREP 15 MINS (+ OVERNIGHT SOAKING) ✷ COOKING 7 HOURS 20 MINS INGREDIENTS 190g (1 cup) dried borlotti beans 1 tsp extra virgin olive oil 1 large brown onion, finely chopped 4 celery sticks, chopped 1 large carrot, peeled, finely chopped 75g pancetta, finely chopped 3 garlic cloves, crushed 2 tsp finely chopped fresh rosemary 1 long fresh red chilli, deseeded, finely chopped 500ml (2 cups) saltreduced chicken or vegetable stock 500ml (2 cups) water 100g trimmed cavolo nero (Tuscan cabbage), chopped 4 slices rye bread, grilled 1½ tbs basil pesto Baby herbs, to serve METHOD 1 Place beans in a bowl. Cover with cold water. Set aside for 8 hours or overnight to soak. Drain. Place in a saucepan. Cover with cold water. Bring to the boil…

The vegetables and rice become infused with the broth, creating a flavour profile that is even deeper than your typical fried rice! Tracy Rutherford, Food Editor 15 MINS PREP! SERVES 4 ✷ PREP 15 MINS (+ COOLING) ✷ COOKING 20 MINS INGREDIENTS 1 ½ tbs vegetable oil 1 brown onion, chopped 200g (1 cup) long-grain white rice 1L (4 cups) chicken stock 300g (2 cups) frozen peas, corn and carrots 200g small green prawns, peeled, deveined, tails removec 100g sliced ham, finely chopped 1½ tbs soy sauce 2 tsp sesame oil 2 eggs, lightly whisked Green shallots, thinly sliced, to serve Chilli sauce (such as sriracha), to taste METHOD 1 Heat 1 tbs vegetable oil in a saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 10 MINS INGREDIENTS 2 tbs extra virgin olive oil 1 small brown onion 1 small fennel bulb 4 slices crusty bread 1 tbs chicken stock powder 400g btl passata 500g seafood marinara mix 100g (1 cup) frozen sliced green beans 85g (⅓ cup) bought aioli METHOD 1 Put the kettle on. Heat the oil in a large saucepan over medium-high heat. Halve the onion and fennel then thinly slice both, reserving any fennel fronds. Cook the onion and fennel, stirring occasionally, for about 4 minutes or until soft. Toast the bread. 2 Add the stock powder, passata and 750ml (3 cups) boiling water. Cover and bring to a simmer then add the marinara mix and green beans. Cover again and return to…

Light and aromatic, this traditional Thai soup is enjoyed across the seasons. Serve it ‘Thai-style’ with extra chilli if you can take the heat. Michelle Southan, Food Director THAI TASTIC SERVES 4 * PREP 30 MINS * COOKING 30 MINS INGREDIENTS 2 tbs vegetable oil 16 (about 500g) green prawns, peeled, deveined, heads and shells reserved 6 makrut lime leaves, bruised 5 fresh red birdseye chillies, lightly bruised, plus extra, thinly sliced, to serve 4cm-piece galangal, thinly sliced 1 stem lemongrass, bruised, cut into 5cm lengths 4 baby buk choy, quartered 80ml (⅓ cup) fish sauce 100ml fresh lime juice 150g dried rice vermicelli or egg noodles 100g firm tofu, sliced 4 soft-boiled eggs, peeled, halved 40g roasted peanuts, chopped Micro coriander and lime wedges, to serve METHOD 1 Heat…

SERVES 6 * PREP 20 MINS * COOKING 7 HOURS 35 MINS INGREDIENTS 5 smoked bacon rashers, finely chopped 1 large brown onion, finely chopped 1 large fennel bulb, finely chopped, fronds finely chopped, reserved 3 large carrots, peeled, finely chopped 2 garlic cloves, crushed 800g red-skinned potatoes, scrubbed, cut into 1.5cm pieces 4 corncobs, kernels removed 1L (4 cups) salt-reduced chicken stock 1 strip lemon rind 2 tbs chopped dill, plus extra sprigs, to serve 2 tbs cornflour 125ml (½ cup) milk 300ml thickened cream 500g salmon fillets, cut into 3cm pieces Finely grated lemon rind and lemon wedges (optional), to serve METHOD 1 Heat a non-stick frying pan over medium heat. Cook half the bacon, stirring, for 2 minutes or until golden. Add onion, fennel, carrot and garlic.…

SERVES 4 ✷ PREP 20 MINS (+ 1 HOUR PROVING) ✷ COOKING 50 MINS INGREDIENTS 2 tbs extra virgin olive oil 1 brown onion, finely chopped 2 tbs sun-dried tomato pesto, plus extra to serve 2 garlic cloves, crushed 1 large fresh rosemary sprig 1.5kg butternut pumpkin, peeled, deseeded, chopped 1L ctn (4 cups) chicken stock 40g (½ cup) shredded parmesan Thickened cream and basil leaves, to serve Air fryer focaccia 185ml (¾ cup) lukewarm water ¾ tsp dry yeast Pinch of caster sugar 225g (1½ cups) plain flour ½ tsp table salt 2 tbs extra virgin olive oil Cherry tomatoes, halved to decorate Fresh rosemary sprigs, leaves picked, to serve Sea salt flakes, to sprinkle METHOD 1 To make focaccia, place water, yeast and sugar in a jug. Stir…

SERVES 4 ✷ PREP 15 MINS (+ 5 MINS COOLING) ✷ COOKING 30 MINS INGREDIENTS 1 tbs extra virgin olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 2 tsp finely grated lemon rind 50g quinoa, rinsed, drained 500ml (2 cups) glutenfree salt-reduced vegetable stock 350g broccoli, cut into florets 300g (2 cups) frozen peas, plus extra, blanched, to serve 200g podded frozen edamame, plus extra, blanched, to serve 80g baby spinach 45g (¼ cup) toasted macadamia, chopped Chopped fresh chives, to serve METHOD 1 Heat the oil in a large saucepan over medium heat. Cook the onion, stirring occasionally, for 5 minutes or until softened. Add the garlic and lemon rind. Cook, stirring, for 1 minute or until aromatic. Add the quinoa and 500ml (2 cups) water.…

SERVES 4 ✷ PREP 15 MINS (+ 20 MINS MARINATING) ✷ COOKING 20 MINS INGREDIENTS 300g firm tofu 2 garlic cloves, crushed 2 tsp finely grated fresh ginger 1 lime, rind finely grated, juiced 1 tbs soy sauce, plus 1 tsp, extra 1 tbs peanut oil 1 small brown onion, halved, sliced 2 tbs red curry paste 70g (¼ cup) smooth natural peanut butter (see tip) 500ml (2 cups) vegetable stock 400ml can coconut milk 700g butternut pumpkin, peeled, deseeded, cut into 3cm pieces 150g green beans, cut into 3cm lengths 1 zucchini, halved lengthways, sliced 1 tsp brown sugar Fresh coriander leaves, to serve Chilli oil, to serve (optional) METHOD 1 Pat dry the tofu with paper towel then cut into 2cm pieces. Place in a shallow dish. Add…

SERVES 4 ✷ PREP 15 MINS ✷ COOKING 3 HOURS 10 MINS INGREDIENTS 1 tbs extra virgin olive oil, plus extra to serve 2 large leeks, trimmed, chopped 2 garlic cloves, coarsely chopped 1.25kg white potatoes, peeled, coarsely chopped 1L (4 cups) vegetable stock 2 dried bay leaves 125ml (½ cup) pure cream, plus extra, to serve 2 tbs chopped fresh chives, plus extra, to serve ½ × 150g pkt roasted garlic bagel crisps METHOD 1 Heat oil in a flameproof slow cooker bowl or a large frying pan over medium heat. Add leek. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic. Cook for 1 minute. 2 Carefully transfer bowl to slow cooker. Add potato, stock, 500ml (2 cups) water and bay leaves. Season with salt and…

SERVES 4 ✷ PREP 15 MINS ✷ COOKING 25 MINS INGREDIENTS 2 tsp honey 2 tsp vegetable oil 75g (¼ cup) white miso paste 60ml (¼ cup) light soy sauce 500g kent pumpkin, deseeded, skin on, thinly sliced 4 eggs 1.5L (6 cups) vegetable stock 20g sliced dried shiitake mushrooms 2 tsp finely grated fresh ginger 1 bunch buk choy, sliced 2 small carrots, peeled, thinly sliced 450g shelf-fresh ramen noodles 2 green shallots, thinly sliced 2 tsp sesame seeds, toasted Dried chilli flakes and thinly shredded nori, to serve (optional) METHOD 1 Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Whisk together honey, oil, 1 tbs miso and 1 tbs soy sauce. 2 Place pumpkin on prepared tray. Brush both sides of the pumpkin…

10 MINS PREP SERVES 4 ✷ PREP 10 MINS ✷ COOKING 20 MINS INGREDIENTS 2 tbs olive oil 200g bought diced bacon 1 brown onion, chopped 500g chicken breast fillets, cut into 2cm pieces 140g (½ cup) tomato paste 400g can cannellini beans, rinsed, drained 400g can creamed corn 10 fresh thyme sprigs, leaves picked plus extra to serve 1L (4 cups) chicken stock 125g dried vermicelli pasta Grated parmesan, to serve METHOD 1 Heat 1 tbs olive oil in a large saucepan over high heat. Add the bacon and cook, stirring, for 3-4 minutes or until crispy. Transfer the bacon to a plate. 2 Heat the remaining oil in the pan over medium-high heat. Add the onion and chicken to the pan and cook, stirring, for 6 minutes or…

SERVES 4 ✷ PREP 10 MINS ✷ COOKING 5 MINS INGREDIENTS 30g pkt S&B Japanese Instant Aka Miso Soup 375ml (1½ cups) vegetable stock 3cm piece ginger, peeled, cut into matchsticks 150g (1 cup) podded frozen edamame 4 × 120g ramen noodle cakes 2 barbecued chicken breasts Sesame seeds, toasted, to serve Gourmet Garden Lightly Dried Chilli, to serve METHOD 1 Put the kettle on. While the kettle boils, empty the 3 sachets of miso soup into a large saucepan. Add the stock, ginger and 500ml (2 cups) tap water. Cover and bring to the boil over high heat. Add the edamame and cook for 2 minutes or until just tender. 2 While the stock mixture comes to the boil, fill a large stockpot one-quarter of the way with tap…

SERVES 4 ✷ PREP 10 MINS ✷ COOKING 30 MINS INGREDIENTS 2 tbs extra virgin olive oil 4 short cut bacon rashers, chopped 1 brown onion, chopped 2 carrots, peeled, thinly sliced 2 celery sticks, sliced 1L (4 cups) gluten-free chicken stock 1 large (about 300g) chicken breast fillet 3 fresh thyme sprigs, plus extra sprigs, to serve 250g pkt long grain microwave rice 300ml ctn thickened cream Crusty bread, to serve (optional) METHOD 1 Heat the oil in a large saucepan over medium heat. Add the bacon, onion, carrot and celery. Cook, stirring occasionally, for 10 minutes or until the vegies soften. 2 Pour in the stock and 500ml (2 cups) water. Stir until combined. Add the chicken and thyme. Cover and bring to a simmer. Reduce heat to…

FLAVOUR HIT! SERVES 4 * PREP 20 MINS COOKING * 1 HOUR 20 MINS INGREDIENTS 5cm-piece fresh ginger, peeled, chopped 4 garlic cloves, coarsely chopped 1/2 red onion, coarsely chopped 1 long fresh red chilli, coarsely chopped 1 tbs peanut oil 1 tsp ground turmeric 8 (about 1kg) chicken drumsticks 750ml (3 cups) chicken stock 1 lemongrass stick, bruised 3 fresh makrut leaves 200g rice vermicelli noodles Hard-boiled eggs, halved, to serve Sambal oelek, to serve Green shallots, thinly sliced, to serve Fried shallots, to serve Fresh bean sprouts, to serve Fresh coriander leaves, to serve METHOD 1 Process the ginger, garlic, onion and chilli in the bowl of a small food processor until a smooth paste forms, adding 1 tbs water if necessary. 2 Heat oil in a large saucepan…

SERVES 4 ✷ PREP 15 MINS ✷ COOKING 2 HOURS 30 MINS INGREDIENTS 2 tsp extra virgin olive oil 400g lean lamb leg steaks, excess fat trimmed, cut into 1.5cm pieces 1 large brown onion, finely chopped 2 carrots, peeled, finely chopped 3 celery sticks, finely chopped 3 garlic cloves, thinly sliced 2 tsp finely grated lemon rind 1 tsp dried oregano leaves 500ml (2 cups) salt-reduced chicken stock 100g (½ cup) wholegrain freekeh, rinsed, drained 200g green beans, sliced 150g (1 cup) frozen peas 90g (⅓ cup) natural yoghurt 2 tbs chopped fresh mint leaves, plus extra sprigs, to serve METHOD 1 Heat half the oil in a large saucepan over medium-high heat. Cook the lamb, in batches, turning, for 3-4 minutes or until browned. Transfer to a plate.…

SERVES 4 ✷ PREP 15 MINS ✷ COOKING 20 MINS INGREDIENTS 1 tbs olive oil 1 small brown onion, chopped 1 red capsicum, deseeded, chopped 250g beef mince 35g pkt taco seasoning 500ml (2 cups) beef stock 400g can diced tomatoes 400g can black beans, rinsed, drained 2 x 125g cans corn kernels, drained Vegetable oil, to shallow fry 4 white corn tortillas Chopped avocado, grated Cheddar, sour cream and ground paprika, to serve Sliced fresh green jalapeño chillies, to serve (optional) METHOD 1 Heat the olive oil in a large saucepan over medium heat. Cook the onion and capsicum, stirring occasionally, for 5 minutes or until soft and light golden. Add the beef, breaking up any lumps with a wooden spoon, for 5 minutes or until well browned. 2…

SERVES 4 * PREP 40 MINS * COOKING 1 HOUR 40 MINS FAMILY RECIPE INGREDIENTS 8 cardamom pods 3 whole star anise 2 wide orange rind strips 4 dried bay leaves 2 tsp white peppercorns 5cm-piece fresh ginger, sliced, bruised 1 kg-piece beef brisket 1 tbs vegetable oil 80ml (⅓ cup) light soy sauce 60ml (¼ cup) Shaoxing Chinese cooking wine 1 tbs dark soy sauce 1 tbs fish sauce 2 tbs brown sugar 400g white radish (daikon), peeled, cut into 5mm-thick slices 6 green shallots, pale section coarsely chopped, green section thinly sliced 4 garlic cloves, bruised 1 cinnamon stick 500g thin egg noodles 1 bunch choy sum, halved Chilli oil, to serve (optional) METHOD 1 Wrap cardamom, star anise, orange rind, bay leaves, peppercorns and ginger in muslin.…

SERVES 4 ✷ PREP 20 MINS ✷ COOKING 50 MINS INGREDIENTS 1½ tbs extra virgin olive oil 2 large carrots, peeled, halved lengthways, thickly sliced 1 red onion, finely chopped 2 garlic cloves, crushed 2 tbs no-added-salt tomato paste 75g (⅓ cup) dried French-style lentils, rinsed, drained 400g can diced tomatoes 500ml (2 cups) saltreduced chicken stock 150g green beans, cut into thirds 1 zucchini, halved lengthways, thinly sliced 80g baby spinach meatballs 350g extra lean pork mince 2 tbs chopped fresh basil leaves 1 tsp finely grated lemon rind, plus extra, to serve (optional) METHOD 1 To make the meatballs, combine the pork, basil and lemon rind in a bowl. Season. Roll tablespoonfuls of the mixture into 16 balls. 2 Heat 2 tsp oil in a large saucepan over…

SERVES 4 ✷ PREP 15 MINS ✷ COOKING 45 MINS INGREDIENTS 1 tbs extra virgin olive oil 1 brown onion, finely chopped 400g beef mince 2 garlic cloves, crushed 2 tbs plain flour 2 tbs tomato paste 500g jar tomato pasta sauce 1L (4 cups) salt-reduced chicken stock 5 dried lasagne sheets 2 tbs milk 2 tbs chopped fresh continental parsley leaves, plus extra leaves, to serve 2 tbs chopped fresh basil leaves, plus extra leaves, to serve Grated mozzarella, to serve Finely grated parmesan, to serve METHOD 1 Heat oil in a large, heavy-based saucepan over medium-high heat. Add the onion. Cook for 5 minutes or until softened. Add the mince. Cook, breaking up lumps with a wooden spoon, for 6-8 minutes or until browned. Add the garlic. Cook…

SERVES 4 * PREP 40 MINS * COOKING 1 HOUR INGREDIENTS 60ml (¼ cup) extra virgin olive oil 2 brown onions, sliced 1 baby fennel, trimmed, thinly sliced 4 garlic cloves, thinly sliced 4 (about 580g) roma tomatoes, chopped 1 pinch saffron threads 250ml (1 cup) white wine 1.5L (6 cups) fish stock 400g boneless, skinless salmon fillets, cut into 3cm pieces 400g firm white fish fillets, cut into 3cm pieces 12 green prawns, peeled, deveined, tails intact 12 scallops 12 black mussels, cleaned, beards removed 2 small squid tubes, thinly sliced 1 small baguette, thinly sliced diagonally 50g parmesan, finely grated ⅓ cup fresh continental parsley, chopped, plus extra baby leaves to serve Bought aioli, to serve MAKE AHEAD Cook the soup base up to the end of Step 2.…

SURF ‘N’ TURF Repeat meal in our house. If you don’t like it super spicy don’t worry about adding the chilli on top at the end. TJB2029 SERVES 4 ✷ PREP 15 MINS ✷ COOKING 25 MINS INGREDIENTS 1 tbs olive oil 185g jar laksa paste 1 tbs finely grated fresh ginger 400ml can coconut milk 500ml (2 cups) chicken stock 2 makrut lime leaves, plus extra, shredded, to serve 1 chicken breast fillet, thinly sliced 24 green prawns, peeled, deveined, tails intact 1 tbs fresh lime juice 1 tbs fish sauce 2 tsp brown sugar 200g thin rice stick noodles Coconut cream, to serve 65g (1 cup) bean sprouts, trimmed 1 long fresh red chilli, thinly sliced Thai basil leaves, to serve METHOD 1 Heat oil in a large…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 10 MINS INGREDIENTS 400g pkt microwave baby potatoes with butter and herbs 1 leek 250g skinless salmon fillet 420g can corn kernels 2 garlic cloves 60ml (¼ve oil lOOg pre-diced bacon 2 tbs plain flour 500ml (2 cups} almond milk 310ml (1¼) chicken stock 16 peeled green prawns, tails intact 2 fresh continental parsley sprigs METHOD 1 Heat a large deep frying pan over high heat. Cook the potatoes in the microwave following packet directions. 2 While the pan heats up, slice the leek and cut the salmon into 2cm pieces. Drain the corn. Crush the garlic. 3 Once the pan is hot, add the oil, bacon, leek and garlic to the pan and cook, stirring, for 2-3 minutes or until soft.…

SERVES 6 ✷ PREP 25 MINS (+ 10 MINS COOLING) ✷ COOKING 45 MINS INGREDIENTS 1 tbs extra virgin olive oil, plus extra, to serve 20g butter 1 small brown onion, finely chopped 2 garlic cloves, chopped 1 head (about 750g) cauliflower, chopped 1.5L (6 cups) chicken or vegetable stock 150g pre-chopped kale leaves 80ml (⅓ cup) thickened cream, plus extra, to serve 1 tbs pepitas, toasted 20g (¼ cup) finely grated parmesan METHOD 1 Heat the oil and butter in a large saucepan over medium heat. Add the onion and garlic. Cook, stirring often, for 5 minutes or until soft. 2 Add the cauliflower and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 minutes or until cauliflower is tender. 3 Add kale and…

SERVES 4 ✷ PREP 20 MINS ✷ COOKING 50 MINS INGREDIENTS 20g butter 1 tbs extra virgin olive oil 2 large brown onions, halved, thinly sliced 2 garlic cloves, crushed 1.3kg butternut pumpkin, peeled, deseeded, chopped 2 large thyme sprigs, plus extra, to serve 830ml (3⅓ cups) vegetable stock Shaved Cheddar, and cheese and onion crinkle cut chips, to serve METHOD 1 Heat the butter and oil in a large saucepan over medium heat. Add the onion. Cook, without stirring, for 5 minutes. Stir then cook, stirring occasionally, for a further 15 minutes or until onion softens and is golden. 2 Reserve ¼ cupful onion and set aside. Add the garlic to the pan and cook, stirring, for 1 minute or until aromatic. 3 Add the pumpkin, thyme and stock.…

SERVES 8 ✷ PREP 15 MINS (+ 5 MINS STANDING) ✷ COOKING 6 HOURS 10 MINS INGREDIENTS 1 tbs extra virgin olive oil 1 large brown onion, finely chopped 2 carrots, peeled, finely chopped 2 celery sticks, finely chopped 3 garlic cloves, crushed 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground paprika 1 tsp ground ginger ½ tsp ground cinnamon ½ tsp dried chilli flakes 2 tbs tomato paste 4 tomatoes, chopped 150g (⅔ cup) dried green lentils, rinsed 2L (8 cups) salt-reduced vegetable stock 100g (½ cup) basmati rice 400g can chickpeas, rinsed, drained 270g (1½ cups) frozen broad beans, thawed, peeled Reduced-fat Greek-style yoghurt, to serve ½ cup chopped fresh coriander leaves Lemon wedges, to serve METHOD 1 Heat oil in a frying pan over medium…

SERVES 4 ✷ PREP 15 MINS ✷ COOKING 8 HOURS 10 MINS INGREDIENTS 220g (1 cup) dried black beans, rinsed, drained 2 tsp extra virgin olive oil 1 large brown onion, finely chopped 2 celery sticks, finely chopped 2 garlic cloves, crushed 2 tsp ground cumin 2 tsp sweet paprika ½ tsp dried chilli flakes 400g can crushed tomatoes 1.25L (5 cups) water 300g sweet potato, peeled, chopped 1 large sweet corn cob, kernels removed 2 tbs chopped fresh coriander leaves 1 fresh long green chilli, deseeded, chopped Lime wedges, to serve METHOD 1 Place black beans in a large saucepan. Cover with enough cold water to come 5cm above beans. Bring to the boil over medium-high heat. Cook for 10 minutes. Drain well. 2 Meanwhile, heat oil in a large…

SERVES 4 * PREP 20 MINS * COOKING 4 HOURS 50 MINS INGREDIENTS 1 tbs vegetable oil, plus extra, to deep fry 2 tbs red curry paste 2 tsp ground turmeric 375ml (1½ cups) chicken stock 2 tbs fish sauce 1.2kg chicken thigh fillets, quartered 300g pkt fresh Singapore egg noodles 250ml (1 cup) coconut milk 1 bunch baby pak choy, quartered 300g pkt Qiushi Hot Pot Egg Noodles ½ red onion, thinly sliced 1 long fresh red chilli, thinly sliced Coriander sprigs and lime cheeks, to serve METHOD 1 Heat the oil in a saucepan over medium heat. (Alternatively, use the Browning function on a slow cooker.) Add curry paste and turmeric. Cook, stirring, for 1 minute or until aromatic. Stir in stock and fish sauce. Bring to the…

SERVES 4 * PREP 20 MINS * COOKING 2 HOURS 5 MINS INGREDIENTS 1.6kg butternut pumpkin, peeled, deseeded, cut into 2cm pieces 125ml (½ cup) olive oil 2 rindless bacon rashers, finely chopped 2 carrots, peeled, finely chopped 2 celery sticks, chopped 1 brown onion, finely chopped 3 garlic cloves, crushed 1.5L (6 cups) chicken stock 210g can finely chopped tomatoes 400g can borlotti beans, rinsed, drained 100g red or purple kale, stalks removed, leaves torn 600g pkt chicken tortellini Finely grated parmesan, to serve METHOD 1 Preheat the oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Place the pumpkin on the prepared tray. Drizzle with 1 tbs of the oil. Season. Roast for 45 minutes or until tender and golden. 2 Heat 1 tbs…

SERVES 4 ✷ PREP 20 MINS (+ OVERNIGHT SOAKING) ✷ COOKING 2 HOURS 20 MINS INGREDIENTS 100g (½ cup) dried black beans, soaked overnight in cold water 500g chicken thigh fillets, trimmed, cut into 3cm pieces 1 brown onion, thinly sliced 1 red capsicum, deseeded, cut into 2cm pieces 3 garlic cloves, sliced 1 long fresh red chilli, deseeded, finely chopped 1 tsp ground cumin 2 tsp sweet paprika, plus extra, to serve 400g can diced tomatoes 300g peeled butternut pumpkin, cut into 2cm pieces 1 zucchini, halved lengthways, cut into 2cm pieces 1 tbs fresh lime juice Natural yoghurt, chopped fresh green jalapeño chillies and lime wedges, to serve ⅓ cup coriander leaves METHOD 1 Preheat oven to 180°C/160°C fan forced. Drain the black beans and rinse well. 2 Lightly…

SERVES 4 ✷ PREP 15 MINS ✷ COOKING 2 HOURS INGREDIENTS 1.5kg whole chicken 1 small garlic bulb, sliced horizontally, plus 3 cloves, extra, finely chopped 5cm-piece fresh ginger, peeled, chopped, plus extra 1 tbs finely chopped 1 tsp white peppercorns 1 tbs coconut oil or olive oil 1 long fresh red chilli, deseeded, chopped 2 tsp ground turmeric 270ml can coconut milk 200g pkt fresh sweet potato noodles 1 -2 tbs tamari (or to taste) 1 lime, juiced, plus extra wedges, to serve Fresh coriander sprigs, to serve (optional) METHOD 1 Place chicken in a stockpot. Add 4L water to cover. Bring to the boil over high heat, skimming any excess fat from surface. Reduce heat to low. Add garlic, ginger and peppercorns. Simmer, skimming occasionally, for 1/m=1/2/ hours or…

SERVES 4 ✷ PREP 10 MINS ✷ COOK 6 HOURS 5 MINS INGREDIENTS 600g chicken breast fillets 1.25L (5 cups) gluten-free chicken stock 2 dried bay leaves 2 garlic cloves, crushed 150g (⅔ cup) mediumgrain white rice 2 eggs, at room temperature (see tip) 60ml (¼ cup) fresh lemon juice 80g marinated feta in oil, drained, crumbled ¼ cup chopped fresh continental parsley leaves Finely grated lemon rind, to serve METHOD 1 Place the chicken, stock, 875ml (3½ cups) water, bay leaves, garlic and rice in a slow cooker. Cover. Cook on Low for 6 hours (or High for 3 hours) or until chicken is tender. 2 Use tongs to transfer the chicken to a heatproof bowl. Using 2 forks, shred chicken. Remove and discard the bay leaves. 3 Whisk…

SERVES 4 ✷ PREP 15 MINS ✷ COOKING 20 MINS INGREDIENTS 1 tbs olive oil 1 brown onion, chopped 2 tbs tomato paste 500ml (2 cups) beef stock 250ml (1 cup) leftover or bought gravy 500g (4 cups) chopped roast vegetables 250g (2 cups) chopped roast lamb 1 fresh rosemary sprig (optional) 150g (1 cup) frozen peas, thawed slightly Finely chopped fresh continental parsley leaves, to serve Frozen Yorkshire puddings, heated, or crusty bread, to serve METHOD 1 Heat the oil in a large saucepan over medium heat. Cook the onion, stirring occasionally, for 5 minutes, or until soft and light golden. Add tomato paste and cook, stirring, for 1 minute. 2 Stir through the stock, gravy and 250ml (1 cupj water. Add the vegetables, lamb and rosemary, if using.…

SLOW COOKER SERVES 6 ✷ PREP 10 MINS ✷ COOKING 6 HOURS 5 MINS INGREDIENTS 500g smoked pork bones 500g pkt green split peas 2L (8 cups) salt reduced chicken stock 8 (about 200g) streaky bacon rashers 1 tbs maple syrup 6 thick sourdough bread slices 100g (1 cup) pre-grated 3 cheese blend or coarsely grated mozzarella 450g (3 cups) frozen peas Sour cream or crème fraîche and sliced green shallots, to serve METHOD 1 Place the pork bones, split peas and stock in a slow cooker. Cover and cook on Low for 6 hours or until the mixture is very thick. 2 Twenty minutes before serving, preheat oven to 180°C/160°C fan forced. Line a large baking tray with baking paper or foil. Place bacon rashers in a single layer…

SERVES 4 ✷ PREP 5 MINS ✷ COOKING 10 MINS INGREDIENTS 1 tbs olive oil 3 Italian sausages 800g can diced tomatoes 1L (4 cups) chicken stock 400g can red kidney beans 325g pkt Rana Basil & Pine Nuts Pesto Tortelllni 400g can red kidney beans 80g baby spinach Pre-grated parmesan, to serve METHOD 1 Heat the oil in a frying pan over medium-high heat. Add the sausages. Cover. Cook, turning occasionally, for 5 minutes or until just cooked (they will cook further in the soup, so don’t need to be completely cooked at this point). 2 Meanwhile, combine the tomato and stock in a large stockpot over high heat. Cover and bring to the boil. 3 While tomato mixture comes to the boil, rinse and drain kidney beans. 4…

HEARTY LOW CAL MAKES 4 ✷ PREP 20 MINS ✷ COOKING 4 HOURS 5 MINS INGREDIENTS 1 tbs extra virgin olive oil 2 (500g) lamb shanks 1 large leek, trimmed, chopped 2 carrots, peeled, halved lengthways, thickly sliced 2 celery sticks, chopped 1 swede, peeled, chopped 2 garlic cloves, sliced 1.5L (6 cups) saltreduced chicken stock 110g (½ cup) pearl barley, rinsed 80g (½ cup) frozen peas ¼ cup chopped fresh continental parsley leaves, plus extra leaves, to serve Crusty bread, to serve METHOD 1 Heat the oil in a large non-stick frying pan over medium heat. (Alternatively, use the Browning function on the slow cooker.) Add the lamb and cook, turning occasionally, for 5 minutes or until browned. Transfer to the slow cooker. 2 Add the leek, carrot, celery, swede,…

SERVES 4 ✷ PREP 10 MINS ✷ COOKING 15 MINS INGREDIENTS 2 tbs olive oil 1 brown onion, cut into thin wedges 1 carrot, peeled, cut into noodles using a spiraliser 1L (4 cups) salt-reduced chicken stock 4 (about 180g) skinless salmon fillets 1 tbs dark soy sauce 440g pkt shelf-fresh udon noodles 1 bunch baby buk choy, halved 92g pkt mild S&B Golden Curry Sauce Mix, broken into pieces 2 green shallots, thinly sliced Sesame seeds, toasted, to serve METHOD 1 Heat 1 tbs oil in a large saucepan over high heat. Add onion and carrot. Cook, stirring occasionally, for 3 minutes or until onion is soft. Add stock and 1L (4 cups) water. Cover. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until…

This is proof positive you don’t need to spend hours on a warming broth. Vegetarian dumplings would also work well in this soup. Michelle Southan, Food Director EASY LOW CAL SERVES 4 ✷ PREP 5 MINS ✷ COOKING 10 MINS INGREDIENTS 1L (4 cups) vegetable or chicken stock 1 tbs sesame seeds 2 green shallots 100g fresh shiitake mushrooms 1 bunch broccolini 4 green teabags, tags removed 240g pkt frozen Mr Chen’s Prawn & Chive Wontons 80g (½ cup) podded frozen edamame 2 tsp soy sauce METHOD 1 Place the stock in a large deep frying pan over high heat and bring to the boil. 2 While the stock heats up, place the sesame seeds in a small frying pan over medium-low heat. Cook, stirring occasionally, for 2 minutes or…

SERVES 4 ✷ PREP 15 MINS ✷ COOKING 30 MINS INGREDIENTS 50g butter 4 tsp extra virgin olive oil 1 leek, thinly sliced 250g sebago potatoes, peeled, coarsely chopped 5 (800g) corn cobs, kernels removed 1L (4 cups) chicken stock 125ml (½ cup) thickened cream, plus extra for serving 5 slices day-old bread, thickly sliced, crusts removed, cut into squares 20 green prawns, peeled, deveined, chopped ⅓ cup fresh coriander leaves Pinch of dried chilli flakes METHOD 1 Heat 25g butter and 2 tsp olive oil in a large saucepan over medium-high heat. Add leek. Cook, stirring, for 5 minutes or until softened. 2 Add the potato and kernels from the corn cobs. Add 1L chicken stock. Simmer, partially covered, for 25 minutes. 3 Use a stick blender to blend…

GLUTEN FREE SERVES 4 ✷ PREP 10 MINS ✷ COOKING 15 MINS INGREDIENTS 1.75L (7 cups) glutenfree chicken stock 1½ tbs gluten-free tom yum paste 2 fresh makrut lime leaves 2cm-piece fresh ginger, peeled, thinly sliced 2 carrots, peeled, halved lengthways, thinly sliced diagonally 150g snow peas, trimmed, halved crossways 16 green prawns, peeled, deveined, tails intact 500g bought zucchini noodles 2 tbs fresh lime juice 2 tbs fish sauce Coriander leaves and lime wedges, to serve METHOD 1 Combine the stock, tom yum paste, makrut lime leaves and ginger in a large saucepan. Bring to a gentle boil over medium heat. 2 Add the carrot and cook for 5 minutes then add snow peas and prawns. Cook for 2 minutes or until the prawns change colour. Add the zucchini noodles,…