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Hearty Winter Soups

This topic contains 172 replies, has 25 voices, and was last updated by  BJB > 7 days ago.

Discussions Food & Wine Recipes Hearty Winter Soups

Viewing 10 posts - 161 through 170 (of 173 total)
  • #1727872
    Member since: October 16, 2007
    Topics: 51
    Replies: 13873

    Homemade bone broth recipe: crockpot
    2 pounds chicken bones leftover from roasted chicken, preferably organic
    2 stalks celery roughly chopped
    2 carrots skin on, roughly chopped
    1 yellow or white onion roughly chopped
    1 green bell pepper roughly chopped
    1 head garlic
    1/2 cup fresh parsley
    1/4 cup fresh thyme
    2 sprigs rosemary
    2 bay leaves
    1 tablespoon whole peppercorns
    8-10 cups filtered water or enough to cover ingredients

    Put all ingredients into Crockpot, cook on LOW for 8-12 hours.

    Allow to cool slightly and remove frames and vegies. Pour broth through a sieve. Add fresfly chopped chives and parsley. Store in fridge for 3 days or freeze for up to 3 months
    Enjoy on its own, or use as a Base.

    Member since: October 30, 2006
    Topics: 0
    Replies: 7

    Easiest Tomato soup.

    As the only soup I enjoy is tomato its always on the menu when during winter we have a soup dinner party. 3 choices of soup, hot crusty breads and later a good hot pudding to finish with. This is the one that I am always asked for the recipe for. Sometimes I just decline saying its a secret family recipe 😛

    1 tin watties tomato soup, 1 tin water, 1 tin crushed tomatoes.

    Fry some chopped bacon in the saucepan along with crushed garlic. Pour in the tins above and simmer. Add some sirrachi chilli sauce to your taste and a tsp marmite for extra flavour.

    Serve with crusty croutons or bread.  Enjoy. 🙂

    Member since: October 16, 2007
    Topics: 51
    Replies: 13873

    Thanks for the Recipe.

    Nice and easy, and sounds very nice. Will try it one day soon. 🙂

    Member since: October 16, 2007
    Topics: 51
    Replies: 13873

    Chicken and Leek Soup:
    Serves: 8
    1 whole chicken with giblets
    2 bay leaves
    500g leeks, diced, white and green parts separated
    2.5 litres water
    30g rice
    1 pinch salt and freshly ground black pepper, to taste
    Preparation method
    Prep: 30 minutes |Cook: 4 hours
    1. Place the chicken, bay leaves, the green parts of the leeks and water in a large saucepan. Bring to the boil then reduce heat to a simmer. Simmer gently covered, for 3 to 4 hours.

    2. Remove chicken, giblets and bay leaves from the saucepan. Skim fat from the surface of the stock.

    3. Add rice, white part of the leeks, salt and pepper to the stock. Simmer vigorously for 15 minutes until rice is tender.

    4. Meanwhile cut desired amount of chicken meat and add to the saucepan. Reserve any remaining chicken for another use. Simmer a further 5 minutes to ensure the chicken is warmed through before serving.

    Takes a bit more time for cooking, but well worth it. 🙂

    Member since: October 16, 2007
    Topics: 51
    Replies: 13873

    500 grams pumpkin, peeled
    2 medium parsnips, peeled
    2 medium carrots, peeled
    1 medium kumara, peeled
    4 tblsp oil
    salt and pepper
    1 onion, peeled and chopped
    1 tsp minced garlic
    4 cups chicken or vegetable stock
    ½ cup sour cream

    To Serve
    Garlic croutons
    Flakes parmesan cheese
    chopped parsely
    Cut the vegetables into even-sized 4-5cm pieces. Toss the vegetables in half the oil and season with salt and pepper.
    Spread the vegetables in a single layer on a baking tray and roast at 200°C for 20 to 25 minutes or until golden and tender.
    Cook the onion gently in second measure of oil until soft but not brown. Add the garlic and cook another minute.
    Puree the roasted vegetable and onion mixture, and stock in a food processor or blender until smooth.
    Stir in sour cream and season with salt and pepper. Reheat gently.

    Member since: October 16, 2007
    Topics: 51
    Replies: 13873

    BACON and LENTIL Soup:
    1/2 pound bacon, diced
    1/2 large yellow onion, diced
    1 celery stalk, diced
    1 carrot, diced
    1/2 teaspoon cumin
    6+ cups chicken stock
    1 cup lentils, rinsed
    Kosher salt (about 1/2 teaspoon) & 5 grinds fresh ground pepper
    Chopped cilantro for garnish
    Cook bacon in a large pot until halfway to being crispy
    Remove excess grease, leaving a couple tablespoons
    Add onion, celery, carrot and cumin – cook until just softened, about 5 minutes
    Put in broth and lentils
    Bring to a boil, then turn down to a simmer and cook 30-45 minutes or until lentils are soft
    Add salt & pepper, mix well and serve with cilantro

    Member since: October 16, 2007
    Topics: 51
    Replies: 13873

    Creamy Lentil Soup with Onion

    1 ½ c red lentils
    4 c chicken stock or water
    ½ tsp ground tumeric
    2.5cm ginger, peeled and chopped
    2 tomatoes, peeled and chopped
    1 c milk
    1 ½ tsp salt


    60g unsalted butter
    1 onion, finely shredded
    1 tsp cumin seeds
    black pepper
    ¼ c coriander, finely chopped

    Pick over lentils, rinse, put in large pot with chicken stock, tumeric, ginger and tomatoes. Bring to the boil and simmer uncovered about 25 min until lentils soft. Puree, add milk and salt, reheat and keep at a simmer.

    To make garnish, melt butter over high heat, add onion and cumin, cook about 5 minutes until golden brown.

    Serve soup hot with garnish, pepper and coriander on top.

    Member since: October 16, 2007
    Topics: 51
    Replies: 13873

    Lentil or pea soup

    500 gms lentils or split peas, wash and sort
    8 cups water
    1 cup chopped celery
    1 cup chopped onion
    1 ½ cups chopped carrots
    1 ¼ tsp dried thyme
    1 pinch cayenne pepper
    1 bay leaf.

    Put all ingredients in a large pot. Bring to the boil. Reduce heat and simmer covered for 35 minutes or so until the lentils are tender. Using a stick blender, puree until smooth. Add freshly ground pepper and salt to taste. Reheat to boiling point and serve with sour cream or yogurt.

    Member since: October 16, 2007
    Topics: 51
    Replies: 13873

    To Receipe above no 1731711 Lentil and onion soup;

    please add 1 onion, chopped,

    Sorry I missed that out. 🙁

    Member since: October 16, 2007
    Topics: 51
    Replies: 13873

    This tasty potato soup is ideal for a cool winter night; to make it into a meal, add some chopped ham, top with grated cheese and serve with crusty bread.

    Serves 4

    ½ Tbsp vegetable oil
    ½ onion, peeled and diced
    2 stalks celery, finely diced
    4 large mashing potatoes, peeled and diced
    1 L water
    ¼ tsp white pepper
    pinch salt
    microgreens or chopped herbs to garnish

    Heat the oil in a heavy-based frying pan, add onion and celery and cook until just tender.
    Add potatoes and water, bring to the boil, reduce heat and cook until soft and slightly mushy. Add a little more water if the mixture is very thick.
    Serve chunky-style or purée the mixture with a stick blender and reheat.
    Serve garnished with microgreens or herbs.

Viewing 10 posts - 161 through 170 (of 173 total)

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