Tag Archives: Soup

Meat Free Week Recipes

18 Mar


champignon soup

Today is the start of Meat Free Week and as promised I will be sharing some of my favourite vegetarian recipes throughout the week. Yesterday I was lucky enough to find a huge bag of button mushrooms at the local market for $3 and decided that some creamy mushroom soup was in order. This recipe is easy to make and freezes well for around a fortnight.

What you will Need:
1 kg button mushrooms, peeled and sliced
2 tablespoons butter
2 cups thickened cream
4 cups vegetable stock
2 teaspoons garlic powder

champignon soup

What to do:
In a large saucepan sauté your mushrooms in the butter and sprinkle with the garlic powder. Turn down the heat an gradually add in the thickened cream, stirring constantly to reduce the risk of curdling. Pour in your vegetable stock 1/2 a cup at a time whilst stirring. Simmer for around 20 minutes, stirring occasionally. Remove your saucepan from the heat and puree using an immersion blender or food processor. Season as required and serve. Serves 8.

Savoury Delights

22 Oct


What you will need:
300 grams of thin noodles of your choice
6 cups vegetable stock
1 tablespoon sesame oil
1 tablespoon crushed ginger
2  tablespoons crushed chilli
1 tablespoon crushed garlic
2 tablespoons brown sugar
3 tablespoons tamari or soy sauce
1 large bunch of Bok Choy, chopped roughly

What to do:
In a large wok or saucepan lightly fry your crushed garlic ,chilli and ginger in the peanut oil. Add your Tarmari or soy sauce and brown sugar. Pour in 1 cup of your vegetable stock and add your bok choy. Toss your bok choy in through the spices and cook until wilted. Remove the bok choy from the pan and place in your serving bowls. Add the remaining stock and bring the mixture to the boil. Allow your soup to cook for 5-10 minutes before adding your noodles. Cook the noodles for about 5 minutes or until tender. Spoon your noodles and stock over the bok choy and serve. Serves 6.

Low Cal Spicy Vegetarian Soup

23 Aug


What you will need:

3 cups of your choice of diced vegetables, I used carrots, potato, onion, celery, swede and parsnip
2 tablespoons Salt Reduced Vegetable stock powder
4 cups water
1 tablespoon minced garlic
1 tablespoon minced chilli
1 teaspoon chilli flakes
1 teaspoon olive oil
Salt and Pepper for seasoning

What to do:

In a large saucepan or pot heat the oil and add the minced chilli and garlic
Add in the vegetables and cook until all are coated
Add in the water and stock and bring to the boil.
Season with the chilli flakes, salt and pepper.
Cook until the soup thickens and the vegetables greatly collapse.
You may puree the soup if you wish.

Serves 4 with less than 200 cal per serve, depending on the vegetables you use.


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