Veggie Soup W' Soy & Linseed Garlic Parmesan Croutons

Veggie Soup w' Soy & Linseed Garlic Parmesan Croutons

Ingredients:

1 cup of Soup Mix (Soaked in water overnight and the drained and rinsed)

1/2 cauliflower

1 Lge Carrot

3 Sticks of Celery

1 Turnip

1 Litre of homemade Chicken Stock

1 Litre of Veggie Stock ( I use Vegeta Stock Powder

1 tin of Tomatoes

1 tin of Butter beans

What to do:

Dice the veggies and throw everything into a pot besides the butter beans. Bring to the boil, turn down the heat and simmer for a few hours or so until the veggies and soup mix are tender, then add the butter beans. If you like chunky soup leave it as it is. If you like smooth soup blend it. I prefer half and half. By blending with the butter beans it's make a delicious creamy soup. 

To make the croutons I used my homemade bread, garlic and herb butter, sprinkle of Parmesan and under the grill. Then slice into cubes. 

Lj's Pea & Ham Soup

Ingredients:

1 kg Ham Hock

500g Bacon Bones

1 Large Carrot diced

1 Large Onion diced

1 Large Potato diced

500g Split Peas

2 Cups of Frozen Peas

1 Litre of Chicken Stock

1 Litre of Water

Sprigs of Fresh Thyme

What to do:

Saute the Onion and Carrot until it starts to soften. Add the Ham Hock, Bacon bones, Stock, Thyme and diced Potato and pour over the Chicken Stock and Water. Bring to the boil and simmer for approx 3 hours or until the Ham is falling off the Hock and the bones. Remove the bones and hock. Add the frozen Peas. If you like a chunky soup leave as is, if you like it smooth blend it at this stage. I like it a little of both so I do a quick blitz with the hand held mixer. Let the hock cool down enough to pull the meat off the bone without burning your fingers. Return the ham to the soup and serve with crusty bread.

Lj's Quick & Easy Curried Pumpkin and Carrot Soup

 Quick and easy, very economical and most of all really healthy!

Ingredients

3 Cups of Butternut Pumpkin diced

2 Carrots diced

1 Small Onion finely diced

2 Cloves of Garlic Chopped

1 Cup of Chicken Stock

1 Teas Ground Cumin

2 Teas Curry Powder

What to do:

Put everything into a saucepan and bring to the boil. 

Reduce the heat and simmer until soft. Blend using a stick mixer.

Nom

Nom

Nom

Roasted Pumpkin & Yellow Button Squash Soup

Diced kent pumpkin, yellow button squash, lots and lots of whole garlic cloves (to keep the bugs away!) Himilayan Salt, cracked pepper, splash of olive oil, a good sprinkle of Vegeta Gourmet Stock powder and about 1/4 cup water in the bottom. Pop into the oven until the pumpkin is beautifully golden and soft. Puree in a food process or with a stick mixer. This makes a really thick healthy soup. Just add more water if you like it thinner. You could add sour cream or cream if you wish, I'm opting for a healthier version which is just as delicious. I'm going to serve with some homemade soy and linseed croutons with the bread I've got baking at the moment.

Herbed Soy and Linseed Croutons... Chop the bread and pop into a lined baking tray. Spray with Cooking Spray and toss with a few mixed herbs. Bake in the oven until almost done and then top with a little bit grated parmesan. Cook for a few further minutes until the parmesan is crispy.

Serve the hot soup into a bowl, add a dollop of Fat Free Greek

Yoghurt and the croutons.



Creamy Chicken, Bacon and Corn Noodle Soup

Ingredients:

2 Free range Chicken Breasts finely diced
4 Shallots finely chopped
6 Rashers of Bacon Diced
1 Ltr Chicken Stock
300ml Light Sour Cream
2 x Tins of Creamed Corn
Soup noodles.. How ever many you like

What to do..

Sauté the Onion, Bacon, Chicken and shallots. Add the Creamed Corn and Chicken Stock. Cooking a low summer until the chicken is cooked and soft. Add the noodles and cook until soft. Add the sour cream before serving. If you don't like noodles, leave them out and serve with homemade croutons.