Taste Massel Super Soups Cookbook

SUPER SOUPS
Delicious winter favourites in a bowl
Australia’s
TOP-RATED
RECIPE
COLLECTIONS
BROUGHT TO YOU BY:
YOUR ALL-TIME FAVOURITES COOKBOOK

The latest cookbook, Index
Super Soups, from taste.com.au, Australia’s CHICKEN
favourite food and lifestyle website, has chicken & barley soup with cheesy flatbreads.....18
chicken minestrone..............................................................14
a fantastic selection of wonderfully hearty chicken noodle soup with mint gremolata...............18
and delicious soup recipes that will help keep chicken & vegetable soup...............................................29
you and your family feeling warm and cosy cock-a-leekie..........................................................................29
during the colder months. creamy chicken, corn & pancetta soup......................13
fragrant chicken wonton soup.........................................22
hot & sour chicken broth....................................................21
Each beautifully illustrated taste.com.au indian-spiced chicken soup.............................................14
book is filled with hand-picked, tried and tested japanese chicken noodle soup with
tofu croutons.......................................................................10
favourite recipes, along with expert hints, lime chicken soup.................................................................22
tricks and helpful advice to make cooking malaysian laksa........................................................................17
more fun and exciting. And our ‘triple tested’ paprika chicken & chickpea soup.................................13
speedy tortilla soup............................................................26
guarantee means you can be sure of perfect ultimate chicken noodle soup.........................................25
results every time.
FULL OF VEG
borscht with caraway toast.............................................52
Plus, you’ll find … celeriac & pumpkin soup with blue cheese
• reviews and user tips from & pear toasts......................................................................51
taste.com.au members corn & split pea soup with feta
& tomato damper............................................................39
• bonus new recipes dhal soup..................................................................................35
• handy index on back flap fennel & broad bean soup with ricotta
& oregano gnocchi..........................................................39
hearty vegetable soup........................................................ 47
italian potato & pasta soup.............................................48
leek & potato soup.............................................................. 47
minestrone with spring vegetables
& bruschetta......................................................................43
pumpkin & sweet potato soup with
cheesy croutons..............................................................52
roast cauliflower dhal soup............................................40
roast potato, cauliflower & parmesan soup...........36
spicy sweet potato soup with chilli
coriander cream..............................................................56
sweet potato & carrot soup with coriander oil......32
tomato & bread soup..........................................................43
tortellini minestrone............................................................55
tuscan bean soup.................................................................35
vegetable & barley soup...................................................51
winter vegetable soup.......................................................44
MEAT
broccoli, corn & bacon chowder...................................75
harira...........................................................................................67
lamb & pumpkin soup........................................................75
lamb shank & pearl barley scotch broth.....................64
meatball & tomato soup...................................................64
meatball soup with cheesy bread crusts............... 60
pea & ham soup .................................................................... 71
pork, bean & kale goulash soup..................................68
.COM
.AU
sausage minestrone with broccolini & celeriac....68
slow-cooked beef & barley soup.................................72
spicy lamb, tomato & chickpea broth........................63
SEAFOOD
bouillabaisse..........................................................................85
italian seafood soup with garlic croutons.................81
prawn, fennel & couscous soup....................................78
Cover Recipe: Meatball soup prawn laksa.............................................................................82
with cheesy bread crusts, p60 roast tomato soup with prawns & basil oil..............86
Recipe: Jo-Anne Woodman salmon miso soup with sesame sushi.......................86
Photography: Al Richardson salmon tom kah pla.............................................................85
Styling: Bhavani Konings sopa de mariscos.................................................................89
thai-style red curry pumpkin soup with prawns.... 90
Food Prep: Kerrie Ray
SUPER SOUPS
SUPER SOUPS
Delicious winter favourites in a bowl
welcome
“As soon as the weather begins to turn chilly,
I start making soup. Whether you have a preference for
home-made chicken broth to ward off those winter blues,
a classic pureed pumpkin soup or something completely
different, you have to agree that soup is definitely food for
the soul. Hearty, warming and nourishing on even the
coldest of days, soup is comfort food central!
One of the great things with soups is that they can be as
simple or as complicated as you like, and they can be
dressed up with all kinds of toppings – a drizzle of pesto
here, crispy pieces of prosciutto there, or even miniature
cheese toasties for a great finishing flourish.
A great stock can also lift a soup from ordinary to
sensational. Cooking with 100% plant-based, gluten-free
Massel stock is the perfect way to add a dash of
healthy flavour to your soups this winter.
There are soups in this new cookbook, Super Soups,
to tempt everyone’s tastebuds. Try making them in big
batches and freezing portions for a rainy day – winter
will be a whole lot tastier!
Food Director ——————
soup favourites taste 5

super soups
contents
chicken 8
full of veg 30
meat 58
seafood 76
——————
soup
easy
favourites
italian taste 7
chicken
These soups are comfort food in a bowl.
From the ultimate chicken noodle soup to
a Malaysian laksa, a speedy tortilla soup and
more, we have your winter favourites sorted.
——————

chicken
japanese chicken noodle soup with tofu croutons

serves 4 | prep 35 mins | cooking 25 mins
1L (4 cups) Massel Plant Based Chicken Style saucepan over medium-high heat. Bring to the boil.
Liquid Stock Reduce heat to low. Add chicken and poach for
5-6cm piece fresh ginger, peeled, 15 minutes or until just cooked through. Transfer
cut into matchsticks chicken to a clean board. Set aside for 5 minutes,
4 green shallots, cut diagonally into 2cm slices to rest. Thinly slice chicken diagonally.
2 (about 500g) chicken breasts 3 Meanwhile, place nori in a heatproof bowl. Pour
1 ⁄ 2 nori sheet, crumbled over boiling water. Set aside to develop flavours.
125ml (1 ⁄ 2 cup) boiling water 4 Place tofu, sesame oil and soy sauce in a bowl.
250g firm tofu, cut into 1.25cm cubes Gently toss to combine. Spread over prepared tray.
2 tsp sesame oil, plus few drops extra Roast for 10-12 minutes or until golden.
2 tsp soy sauce 5 Cook noodles in a large saucepan of boiling water
180g soba noodles for 3 minutes or until just tender. Drain. Refresh under
115g (1 ⁄ 3 cup) white miso paste (see tip) cold running water. Drizzle with the extra sesame oil,
125ml (1 ⁄ 2 cup) water, extra, warmed to prevent sticking. Divide among serving bowls.
1 bunch gai lan, leaves cut into 4cm pieces, 6 Combine the miso and extra water in a jug. Stir
stems separated to dissolve. Drain, reserving liquid. Discard nori.
200g Swiss brown mushrooms, sliced Add reserved liquid to soup. Bring soup to a gentle
1 long red chilli, thinly sliced simmer over low heat. Add the gai lan stems and
Sesame seeds, toasted, to serve mushroom. Simmer for 2 minutes or until just tender.
Lime wedges, to serve Add gai lan leaves and miso mixture. Cook, stirring,
for 1 minute or until just wilted (do not boil). Remove
1 Preheat the oven to 200°C/180°C fan forced. from heat. Stir in chicken until just warmed through.
Line a baking tray with baking paper. 7 Ladle among bowls. Top with remaining shallot,
2 Place stock, ginger and half the shallot in a large tofu and chilli. Sprinkle with seeds. Serve with lime.
top tip
White miso paste is also
know as shiro miso and
it’s available in the
Asian section of most
supermarkets.
——————
10 taste soup favourites

chicken
creamy chicken,
corn & pancetta soup
20g butter
1 leek, finely chopped
150g pancetta, finely chopped
2 garlic cloves, crushed
125ml (1 ⁄ 2 cup) white wine
2L (8 cups) chicken stock
500g Cream Delight potatoes, peeled,
cut into 2cm pieces
2 large corn cobs, kernels removed
375ml (1 1 ⁄ 2 cups) thickened cream
1 cooked chicken, skin and bones removed,
flesh shredded
1 ⁄4 cup chopped fresh continental parsley
1 Heat the butter in a large stockpot over

medium heat. Add the leek, pancetta and
garlic and stir for 5 minutes or until soft. paprika chicken & chickpea soup
Add the wine and cook for 3-5 minutes serves 6 | prep 20 mins | cooking 35 mins
or until the liquid evaporates.
2 Add chicken stock. Increase heat to 20g butter 1 Melt butter in a large saucepan
medium-high and bring to the boil. Add 1 brown onion, finely chopped over medium-high heat. Add onion
potato and simmer for 10 minutes or until 200g shortcut rindless bacon, chopped and bacon. Cook, stirring occasionally,
just tender. Add corn kernels and cook for 2 garlic cloves, crushed for 10 minutes or until the onion softens.
5 minutes or until just tender. Add cream 2 tsp ground cumin Add the garlic, cumin, smoked paprika
and chicken meat. Stir for 5 minutes or 2 tsp smoked paprika and chilli powder. Cook, stirring, for
until heated through. Sprinkle with 1 ⁄ 2 tsp chilli powder 2 minutes or until aromatic.
parsley and season. 1 large red capsicum, deseeded, chopped 2 Add the chopped capsicum and
1 large zucchini, chopped zucchini. Cook for a further 2 minutes.
400g can crushed tomatoes Add the crushed tomatoes, stock and
2L (4 cups) chicken stock water. Bring to the boil.
500ml (2 cups) water 3 Add the chickpeas and chicken.
2 x 400g cans chickpeas, drained, rinsed Reduce the heat to low. Simmer for
4 cups cooked shredded chicken meat 15 minutes or until the vegetables are
top tip
2 tbs finely chopped fresh oregano tender. Stir in oregano. Season.
If you would like
“
this creamy chicken soup
to be thicker, cook until the
potatoes are very tender then
Tasted fantastic! Instead of two cans of
use a potato masher chickpeas, I only used one and substituted
to coarsely mash. with ½ cup risoni. Yum!” viv005
——————

chicken
indian-spiced
chicken soup
1 tbs vegetable oil

1 brown onion, finely chopped
120g (1 ⁄ 2 cup) korma curry paste
2L chicken broth, chicken meat
reserved (see Chicken Broth
recipe in the Ulitmate Chicken
Noodle Soup on page 25)
400g can diced tomatoes
400g sweet potato, peeled, cut into
chicken minestrone onion, peppercorns, parsley and bouquet 1cm pieces
serves 6 | prep 25 mins (+ cooling & garni. Add water. Place over medium-high 400g can chickpeas, rinsed, drained
overnight chilling) | cooking 1 hour 50 mins heat. Cover. Bring to boil. Reduce heat to 1 ⁄ 3 cup chopped fresh coriander
low. Simmer, partially covered, for 1 hour Greek yoghurt, to serve

20g butter 30 minutes or until chicken is cooked.
1 brown onion, peeled, finely chopped Set aside for 30 minutes to cool slightly. 1 Heat oil in a large stockpot over
2 garlic cloves, crushed 2 Use tongs and a slotted spoon to medium-high heat. Add onion. Stir for
1 large carrot, chopped transfer chicken to a baking tray with 5 minutes or until soft. Add curry paste
2 celery sticks, chopped sides (reserve stock). Remove skin and and stir for 1 minute or until aromatic.
4 slices pancetta, chopped bones. Discard. Chop the chicken meat 2 Add chicken broth and tomato.
400g can crushed tomatoes and set aside. Increase heat to high and bring to
2 zucchini, halved, sliced 3 Line a large sieve with muslin. Place the boil. Add the sweet potato and
500ml (2 cups) cold water over a large bowl. Carefully ladle stock reduce heat to medium. Simmer,
75g (1 ⁄ 3 cup) dried risoni pasta into sieve. Drain. Discard the solids. Set stirring occasionally, for 10 minutes
Basil pesto, to serve stock aside to cool slightly or until the sweet potato is just tender.
chicken stock 4 Cover broth with plastic wrap. Place in 3 Add the chickpeas, coriander and
2kg chicken fridge for 6 hours or overnight to set fat. chicken meat. Stir for 2 minutes or until
2 large carrots, roughly chopped Use a metal spoon to carefully remove heated through. Serve with yoghurt.
4 celery sticks, chopped the layer of solid fat from top of broth.
1 brown onion, peeled, roughly 5 Melt butter in a large saucepan over
chopped medium-high heat. Add onion, garlic,
1 ⁄ 2 tsp whole black peppercorns
2 sprigs fresh continental parsley

carrot, celery and pancetta. Cook, stirring
occasionally, for 10 minutes or until onion
top tip
Give this soup a cajun twist
1 dried bouquet garni softens. Add tomato, zucchini, stock and by swapping the curry paste
3L (750ml) cold water water. Bring to boil. Reduce heat to low. for cajun spice mix.
6 Add the pasta and chicken. Simmer for
1 To make the chicken stock, place the 10 minutes or until pasta is al dente. Season.
chicken in a stock pot. Add carrot, celery, Ladle among bowls. Top with pesto.
——————

“
To make this even quicker to cook, substitute
2L of good-quality bought chicken stock and meat
from a barbecue chicken instead of making your
own stock.” Michelle Southan
chicken
malaysian laksa
200g thin dried rice-stick noodles 1 Place noodles in a large heatproof

185g jar Malaysian laksa paste bowl. Cover with boiling water. Stand
1 ⁄2 small red onion, thinly sliced for 4-5 minutes or until just tender. Use
1 litre (4 cups) chicken stock
250ml (1 cup) cold water
a fork to separate noodles. Drain.
2 Meanwhile, heat a saucepan over top tip
For the chicken in
2 kaffir lime leaves, torn medium-high heat. Cook laksa paste,
this recipe, you can either
2 cups shredded cooked stirring, for 1 minute or until aromatic.
use the cooked meat from
chicken (see tip) Add onion. Cook, stirring, for 2 minutes
a barbecue chicken or add
165ml can coconut milk or until softened. Stir in stock and water.
2 small chicken breasts,
1 ⁄2 cup bean sprouts, trimmed Add lime leaves. Cover. Bring to the boil.
thinly sliced.
1 small red chilli, thinly sliced Simmer for 5 minutes.
1 Lebanese cucumber, halved 3 Add chicken. Cook for 5-10 minutes or
crossways, cut into thin until heated through. Remove from heat.
matchsticks Remove and discard lime leaves. Stir
1 ⁄4 small pineapple, peeled, thinly in coconut milk. Divide noodles among
sliced, cut into thin matchsticks bowls. Ladle over stock mixture. Top with
Fresh coriander leaves, to serve bean sprouts, chilli, cucumber, pineapple
Lime halves, to serve and coriander. Serve with lime halves.
“
Never made laksa before but this
was delicious. Thoroughly enjoyed
by the whole family.” jojoklompy
——————

chicken
chicken noodle soup

with mint gremolata
85g (1 ⁄ 3 cup) dried yellow split peas

2L (8 cups) water
1 tbs vegetable stock powder
1 whole barbecued chicken
2 tbs extra virgin olive oil
2 celery sticks, coarsely chopped
2 large leeks, white part only,
coarsely chopped
3 garlic cloves
100g vermicelli pasta
Crusty bread (optional), to serve
mint gremolata
1 ⁄2bunch fresh mint , leaves coarsely
chopped
1 lemon, rind finely zested, juiced
1 garlic clove, crushed
chicken & barley soup 1 Place split peas in a sieve and rinse
with cheesy flatbreads well under running water. Place in a large
serves 4 | prep 10 mins (+ 5 mins standing time) | cooking 55 mins saucepan. Add water and stock powder
and bring to a simmer over medium heat.
2 tbs olive oil Add tomato paste. Cook, stirring, for Cook for 20 minutes, skimming froth from
1 large leek, trimmed, halved, thinly sliced 1 minute. Add thyme, barley and stock. the top, or until peas are almost tender.
2 tbs tomato paste Cover. Bring to the boil. Reduce heat 2 Meanwhile, remove meat from the
1 tbs fresh thyme leaves to medium-low. Simmer for 40 minutes chicken and discard bones. Remove
165g (3 ⁄4 cup) pearl barley or until barley is just tender. the skin from the meat, finely chop and
2L (8 cups) salt-reduced vegetable stock 2 Add potato to the barley mixture. reserve. Shred meat into large strips.
2 desiree potatoes, skins scrubbed, Simmer for 5-7 minutes or until tender. 3 Heat oil in a saucepan over medium
cut into 1cm pieces Remove pan from heat. Stir in silverbeet heat. Add celery, leek and chicken skin.
1 ⁄ 2 bunch silverbeet, stalks removed, and chicken. Season. Set aside, covered, Cook, stirring, for 10 minutes or until soft.
leaves shredded for 5 minutes until silverbeet is just wilted. Add garlic and stir for 1 minute or until
1 cup shredded skinless barbecue chicken 3 Meanwhile, preheat a sandwich press. aromatic. Add the vegetable mixture to
2 wholemeal pita pockets, halved Fill the pita pocket halves with cheese. the split pea mixture.
50g (1 ⁄ 2 cup) grated pizza cheese Cook each pita for 2 minutes or until 4 For the gremolata, place mint, zest,
Extra fresh thyme leaves, to serve cheese melts and bread is golden and garlic and oil in a bowl. Squeeze over
crisp. Transfer to a cutting board and ½ lemon, add oil and stir to combine.
1 Heat oil in a large saucepan over cut pitas into wedges. 5 Break the pasta strands in half and
high heat. Add leek. Cook, stirring, for 4 Ladle soup among bowls. Sprinkle with add to the split pea mixture. Cook for
3 minutes or until starting to soften. extra thyme. Serve with pita wedges. 3 minutes or until al dente.
6 Divide half the chicken among serving
“
bowls. Ladle over most of the soup and
top with the remaining chicken, a little
This was very yummy and it tasted more soup and a spoonful of the mint
even better the next day. My husband gremolata. Serve chicken noodle soup
particularly liked it.” obrienja with crusty bread, if desired.
——————

top tip
For an Asian twist, use
hokkien noodles instead of
pasta, swap the mint for
coriander and season with
a splash of soy sauce.
chicken
hot & sour chicken broth

1.5L (6 cups) chicken consomme 1 Place the consomme or stock, star

or stock anise, cinnamon stick, sliced ginger,
2 whole star anise lemongrass and chicken in a large
top tip
1 cinnamon stick saucepan. Place over high heat and bring
4cm piece fresh ginger, peeled, to a simmer. Reduce heat to low. Cook
thinly sliced for 30 minutes or until chicken is cooked You should be able to
1 stalk lemongrass, bruised through and broth is aromatic. Use find Asian red shallots
2 (about 200g each) chicken breast fillets a slotted spoon to transfer the chicken in Asian grocers. If they are
4cm piece fresh ginger, extra, peeled, to a bowl. Set aside to cool slightly. unavailable, use French
cut into matchsticks 2 Use your fingers to finely shred the shallots instead.
2 Asian red shallots, thinly sliced chicken. Combine extra ginger, shallot,
(see tip) lime leaves, chilli, bean sprouts, mint
4 kaffir lime leaves, finely shredded and coriander in a bowl.
2 red birdseye chillies, deseeded 3 Strain stock mixture through a fine
(optional), thinly sliced sieve and discard solids. Add the lime
65g (1 cup) bean sprouts juice and fish sauce to stock.
1 cup fresh Vietnamese mint leaves 4 Divide the shredded chicken among
1 cup fresh coriander leaves serving bowls. Ladle stock mixture over
60ml (1 ⁄4 cup) lime juice chicken. Top with the herb salad and
2 tbs fish sauce serve immediately.
“
I made this for my partner, who has travelled
to Vietnam and loved the food there, and he
said this was very close to what he tasted over
there. This recipe has gone straight to the top
of the ‘can you make this again’ list.” Izzy81
——————

chicken
fragrant chicken
wonton soup
2L (8 cups) salt-reduced chicken stock

1 tbs salt-reduced soy sauce
2cm piece fresh ginger, thinly sliced
2 garlic cloves, thinly sliced
1 cinnamon stick
1 star anise
1 bunch baby choy sum
1 green shallot, thinly sliced diagonally
1 ⁄4 cup fresh coriander leaves
1 ⁄4 cup fresh mint leaves
Sambal oelek, to serve

chicken wontons
250g chicken mince
1 tbs salt-reduced soy sauce
2 green shallots, finely chopped
24 wonton pastry wrappers
1 For wontons, line a tray with baking

paper. Use hands to combine mince,
garlic, soy sauce and shallot in a bowl.
Place 1 wrapper on a clean work surface.
Spoon 2 teaspoonfuls of mince mixture
lime chicken soup on half of the wrapper. Brush the edge
serves 4 | prep 10 mins | cooking 15 mins with cold water. Fold wrapper over
diagonally to enclose filling and form
1L (4 cups) water or chicken stock to the boil. Reduce heat to low and a triangle. Press edges together to seal.
2 (about 500g) chicken breast fillets simmer for 10 minutes or until chicken Brush corners with a little water. Bring
1 corn cob, husks and silks removed is tender. Remove from heat. Drain 2 bottom corners together and press to
2 tsp olive oil chicken, reserving the cooking liquid. seal. Place dumpling on prepared tray.
1 green capsicum, deseeded, Coarsely shred chicken and set aside. Repeat with remaining wrappers and
finely chopped 2 Use a sharp knife to cut kernels from mince mixture. Place in the fridge.
2 ripe tomatoes, finely chopped corn cob. Heat oil in a saucepan over 2 Place the stock, soy sauce, ginger,
1 tsp ground cumin medium heat. Add corn and capsicum garlic, cinnamon and star anise in a large
1 tsp dried oregano and cook, stirring, for 2 minutes or until saucepan over medium-high heat. Cover.
1 lime, thinly sliced capsicum is tender. Add the tomato, Bring to the boil. Reduce heat to low.
2 tbs lime juice, extra cumin and oregano. Cook, stirring, for Simmer for 10 minutes, to develop the
1 cup fresh coriander leaves 2 minutes or until tomato softens. Add flavours. Remove from the heat. Strain.
4 green shallots, thinly sliced chicken, stock, lime slices and juice. Discard the ginger, garlic, cinnamon
100g feta, crumbled Bring to a simmer. Season. and star anise. Return stock to pan.
3 Ladle soup among serving bowls. 3 Meanwhile, separate the choy sum
1 Place the water and chicken in Sprinkle with coriander, shallot and leaves from stems. Chop stems into
a saucepan over high heat. Bring feta. Serve immediately. 3 pieces. Roughly chop the leaves.
4 Add the wontons and choy sum stems
“
to stock mixture. Bring to the boil over
medium-high heat. Boil for 5 minutes.
Made this with leftover barbecue chicken and Add the leaves. Cook for 2 minutes or
frozen corn. I didn’t have any feta but it was until leaves wilt.
a light and tasty soup.” hei_q 5 Ladle the soup among serving bowls.
Top with the shallot, coriander and mint.
Serve with sambal oelek.
——————

top tip
Wontons can be made
up to three months in
advance and frozen. Add
to the soup direct from
the freezer.
chicken
ultimate chicken noodle soup

serves 6 | prep 30 mins (+ 30 mins cooling & overnight setting time) | cooking 1 hour 45 mins
1 tbs olive oil remove and discard any scum that rises to the
2 carrots, peeled, finely chopped surface while cooking.
2 celery sticks, finely chopped 3 Add bouquet garni, bay leaves, celery, carrot,
1 leek, finely chopped onion, leek, peppercorns and salt. Reduce heat
120g dried vermicelli egg noodle to medium. Simmer, uncovered, skimming surface
1 ⁄ 3 cup chopped fresh continental parsley every 30 minutes, for 1 ½ hours. Set aside for
2 tbs lemon juice 30 minutes to cool slightly.
chicken broth 4 Use tongs and a slotted spoon to transfer the
6 fresh continental parsley stalks chicken to a baking tray with sides (collect any
4 fresh thyme sprigs excess stock and reserve). Remove skin and bones.
1.3kg whole chicken Discard. Shred chicken meat and set aside.
3L (12 cups) cold water 5 Pour reserved excess stock back into stockpot.
3 dried bay leaves Line a large sieve with muslin. Place over a large
3 celery sticks, coarsely chopped bowl. Carefully ladle broth into the sieve. Drain.
2 large carrots, unpeeled, coarsely chopped Discard solids left in sieve. Set aside to cool slightly.
1 large brown onion, unpeeled, quartered 6 Cover the broth with plastic wrap. Place in the
1 leek, trimmed, thickly sliced fridge for 6 hours or overnight to set the fat. Use
12 whole black peppercorns a metal spoon to carefully remove the layer of
1 tsp salt solid fat from the top of broth. Discard fat.
7 Heat the oil in a large stockpot over medium
1 For the chicken broth, tie the parsley and thyme heat. Add carrot, celery and leek. Stir for 5 minutes
together securely with a piece of unwaxed kitchen or until soft. Add the chicken broth. Increase heat
string to form a bouquet garni (see tip). Set aside. to high and bring to the boil.
2 Place the chicken in a large stockpot. Pour over 8 Add vermicelli. Reduce heat to medium. Simmer
the water. Cover and bring to the boil over a high for 8-10 minutes or until al dente. Stir in parsley,
heat. Use a fine slotted spoon or metal sieve to lemon juice and reserved chicken meat. Season.
top tip
A bouquet garni is often
used in stocks and stews
as it makes it easy to
remove the herbs.
——————

chicken
speedy tortilla soup

60ml (1 ⁄4 cup) vegetable oil 3 Meanwhile, heat the remaining oil in a large,
1 red onion, chopped heavy-based frying pan. Cook tortillas, in batches,
2 tsp Mexican chilli powder for 2 minutes each side or until golden and crisp.
1 tbs chicken stock powder Transfer to a plate lined with paper towel.
400g can chopped tomatoes with roasted capsicum 4 Combine coriander and remaining corn in a bowl.
1.25L (5 cups) cold water Divide tortillas among serving bowls. Ladle over
1 cup shredded cooked chicken soup. Top with corn mixture. Serve with sour cream.
400g can kidney beans, drained, rinsed
2 x 125g cans corn kernels, drained
2 tbs lime juice
2 large flour tortillas, cut into 3cm pieces
top tip
1 tbs chopped fresh coriander leaves
Sour cream, to serve
To freeze, ladle the soup
1 Heat 1 tbs of the oil in a large saucepan over into airtight containers.
medium heat. Add onion. Cook for 5 minutes or Freeze for up to 2 months.
until onion softens. Add chilli powder. Cook for If you are freezing the
1 minute or until aromatic. soup, don’t add tortillas
2 Add stock powder, tomato and water. Bring until serving.
to the boil. Add chicken, beans and half the corn.
Reduce heat to low. Simmer for 10 minutes or until
slightly thickened. Stir in lime juice.
“
Great twist. The perfect amount of
spiciness! So good with nice cold sour
cream stirred through!” jhbuzz31
——————

chicken
cock-a-leekie
serves 4 | prep 10 mins
cooking 1 hour 35 mins
25g butter
2 tsp olive oil
2 leeks, thinly sliced
3 cups chicken stock
500ml (2 cups) water
650g skinless chicken lovely legs
6 sprigs fresh thyme
110g (1 ⁄ 2 cup) pearl barley
5 fresh prunes, chopped, plus extra,
to serve
1 ⁄4 cup fresh parsley, chopped
chicken & vegetable soup

1 Heat the butter and oil in a large serves 8 | prep 25 mins cooking 1 hour 10 mins
saucepan over medium-high heat.
Add leek. Cook, stirring, for 5 minutes 1.5kg whole chicken 2 Line a fine sieve with muslin cloth.
or until softened. 1 large brown onion, peeled, chopped Strain broth into a large heatproof bowl.
2 Add the stock, water, chicken and 3 large carrots, peeled, halved Discard peppercorns and bouquet garni.
thyme. Simmer, partially covered, for lengthways, chopped Return vegetables and broth to the pan
45 minutes. Remove chicken and chop 3 celery stalks, chopped and bring to the boil. Add potato. Reduce
flesh. Discard bones. 1 ⁄ 2 tsp whole black peppercorns heat to medium. Simmer for 10 minutes,
3 Add the barley and simmer for 1 dried bouquet garni (see tip) skimming fat, or until potato is tender.
45 minutes or until barley is cooked. 700g desiree potatoes, peeled, 3 Meanwhile, remove skin and bones
Add the chicken, prune and parsley. finely chopped from chicken. Shred the meat. Add meat
Season. Sprinkle with extra prune. 420g can corn kernels, drained and corn to the pan. Cook for 5 minutes
2 tbs finely chopped fresh chives or until heated through. Stir in the chives
1 ⁄4 cup chopped fresh continental and parsley. Season.
parsley leaves
1 Rinse chicken under cold water. Pat

top tip dry with paper towel. Place in a large
Use thinly sliced chicken saucepan. Add onion, carrot, celery,
breast fillet instead of the peppercorns and bouquet garni. Cover
with cold water. Cover. Bring to the boil.
top tip
lovely legs. Stir through Dried bouquet garni
the soup in Step 4. Reduce heat to low. Simmer, partially is available from the
covered, skimming surface occasionally, spices aisle of most
for 1 hour or until the chicken is cooked supermarkets.
through. Remove from heat. Transfer
the chicken to a plate.
——————

full of veg
Make batches of these soups on the weekend
and eat them for lunch or dinner all week
long. Simply add a pinch of fresh herbs and
some bread, bacon or cheese and enjoy!
——————

full of veg
sweet potato & carrot soup with coriander oil

100ml grapeseed oil 1 Heat 2 tbs oil in a large saucepan over medium
1 large brown onion, finely chopped heat. Add onion. Cook, stirring, for 3 minutes or until
4 garlic cloves, crushed soft. Add garlic, ginger, lemongrass and kaffir lime
1 tbs grated fresh ginger leaves. Cook, stirring, for 2 minutes or until aromatic.
1 lemongrass stem, white part only, finely chopped 2 Stir in red curry paste for 1 minute or until aromatic.
2 kaffir lime leaves, thinly sliced Stir in sweet potato and carrot. Add stock. Bring to
2 tbs red curry paste the boil. Reduce heat to low. Simmer for 30 minutes
2 (about 650g) sweet potatoes, peeled, chopped or until vegetables are tender. Use a stick blender
4 (about 500g) carrots, peeled, chopped to process until smooth.
1L (4 cups) Massel Plant Based Chicken Style 3 Meanwhile, use a small food processor to process
Liquid Stock coriander, remaining oil and half the lime juice until
1 ⁄ 2 cup fresh coriander leaves smooth. Season. Transfer to a bowl.
1 lime, juiced 4 Add coconut cream, fish sauce, sugar and
270ml can coconut cream remaining lime juice to the carrot mixture. Cook,
3 tsp fish sauce stirring, over low heat for 2-3 minutes or until
1 ⁄ 2 tsp brown sugar warmed through. Season. Ladle soup among
Thinly sliced red chilli, to serve bowls. Drizzle with the coriander oil. Sprinkle
Toasted coconut chips, to serve with the chilli, coconut chips and extra
Extra coriander leaves, to serve coriander leaves.
“
This soup would be equally
delicious made with pumpkin
instead of sweet potato.”
Michelle Southan
top tip
For a different texture
and added spice, replace
the coconut chips with
pieces of pappadum.
——————

full of veg
tuscan bean soup

1 tbs olive oil

1 leek, trimmed, halved, washed, sliced
2 tbs tomato paste
400g can diced tomatoes
1L (4 cups) Massel Plant Based Salt
Reduced Chicken Style Liquid Stock
250ml (1 cup) cold water
400g can borlotti beans, drained, rinsed
400g can cannellini beans, drained, rinsed
80g baby spinach
1 Heat the oil in a large saucepan

over medium heat. Add the leek. dhal soup
Cook for 5 minutes or until softened. serves 8 | prep 25 mins | cooking 1 hour 15 mins
Add garlic and tomato paste. Cook
for 1 minute or until aromatic. Add the 2.5L (10 cups) cold water Simmer, skimming foam, for 5 minutes.
tomato, stock and water. 320g (1 1 ⁄ 2 cups) yellow split peas, washed Reduce heat to medium-low. Add onion,
2 Use a fork to crush half the beans. 1 large brown onion, finely chopped carrot, garlic, chilli and turmeric. Stir to
Add to pan. Bring to the boil. Reduce 2 carrots, peeled, finely diced combine. Simmer, stirring occasionally,
heat to low. Simmer, partially covered, 6 garlic cloves, crushed for 1 hour or until split peas break
for 30 minutes or until slightly thickened. 1 red birdseye chilli, finely chopped down and soup is thick. Add the salt.
3 Add spinach and remaining beans 1 1 ⁄ 2 tbs ground turmeric Stir to combine.
to the pan. Cook for 3 minutes or until 3 tsp sea salt 2 For the spice mix, heat oil and butter in
heated through. 2 tbs chopped fresh coriander leaves a saucepan over medium-low heat. Add
Roti, warmed, to serve cumin and mustard seeds. Cook, stirring,
spice mix for 1 minute or until aromatic. Add curry
2 tbs grapeseed oil leaves. Cook, covered, for 30 seconds
20g butter or until aromatic.
1 1 ⁄ 2 tsp cumin seeds 3 Add onion. Cook, stirring, for 5 minutes
top tip
1 tsp black mustard seeds or until golden. Add garlic and chilli.
12 fresh curry leaves Cook, stirring, for 1-2 minutes or until
Basil pesto adds a herby kick 1 small brown onion, halved, garlic is golden. Transfer half the mixture
to the Tuscan bean soup. Place thinly sliced to a bowl and set aside. Add tomato to
a dollop of the pesto into the 3 garlic cloves, thinly sliced pan. Bring to the boil and simmer, stirring
bowl of soup and swirl to 1 red birdseye chilli, finely chopped occasionally, for 2-3 minutes.
make a pattern 400g can diced tomatoes 4 Add the tomato mixture and coriander
to the soup. Stir to combine. Ladle soup
1 Place water in a large saucepan over among serving bowls. Top with remaining
high heat. Bring to boil. Add split peas. spice mixture. Serve with warm roti.
——————

full of veg
roast potato, cauliflower & parmesan soup

1.25kg cauliflower, cut into florets 1 Preheat oven to 220°C/200°C fan forced. Place
200g desiree or sebago potatoes, peeled, cauliflower, potato, onion, garlic and cumin in a
coarsely chopped roasting pan. Drizzle with the oil and toss to combine.
1 large brown onion, thinly sliced Roast for 25 minutes or until vegetables are tender.
6 garlic cloves, unpeeled 2 Remove 3 ⁄4 cup of the cauliflower from the roast
1 1 ⁄ 2 tsp cumin seeds vegetable mixture and reserve. Peel the garlic and
60ml (1 ⁄4 cup) extra virgin olive oil, plus extra, place in a food processor with the remaining
to drizzle vegetable mixture and half the water. Process the
1L (4 cups) water mixture to a puree.
125ml (1 ⁄ 2 cup) milk 3 Transfer puree to a large saucepan. Add the milk
120g (1 1 ⁄ 2 cups) finely grated parmesan and remaining water and bring to the boil. Stir in
Continental parsley, to serve parmesan until well combined. Season.
Crusty bread, to serve 4 Ladle soup among warmed bowls and top with
reserved cauliflower. Drizzle with extra oil, scatter
over parsley and serve with crusty bread.
top tip
If preferred, use 1 tsp
ground cumin instead
of cumin seeds.
“
Loved it! My two-year-old loved it too.
I used garlic from a jar instead of fresh
and just pureed all the cauliflower. Even
nice without the parmesan, we think.”
happymum101
——————

top tip
When making damper,
lightly knead the dough
until the mixture just comes
together. Don’t knead
heavily like you would
when making bread, or
it will toughen up.
full of veg
corn & split pea

soup with feta &
tomato damper
2 tbs extra virgin olive oil, plus extra,

to drizzle
1 brown onion, coarsely chopped
3 garlic cloves, chopped
1 1 ⁄ 2 tsp salt
200g (1 cup) yellow split peas, rinsed
1 1 ⁄ 2 tsp smoked paprika
500g frozen corn kernels
1.25L (5 cups) boiling water
100g feta, crumbled
2 green chillies, thinly sliced
40g butter
feta & tomato damper
300g (2 cups) self-raising flour
1 teaspoon caster sugar
1 tsp salt
250g (1 cup) canned chopped tomatoes
2 tbs oil
50g feta
1 Preheat the oven to 210°C/190°C fan

forced. Heat the oil in large saucepan
over medium-high heat. Add the onion,
garlic and salt. Cook, stirring, for
5 minutes or until the onion softens.
2 Add split peas, paprika and corn to pan.
fennel & broad bean soup with
Cook, stirring, for 5 minutes or until corn ricotta & oregano gnocchi
thaws. Add water and bring to the boil. serves 4 | prep 25 mins | cooking 20 mins
Reduce heat to medium. Simmer, partially
covered, for 30 minutes, or until peas start 250g fresh ricotta, well drained remaining ricotta mixture. Cover with
to collapse. Combine crumbled feta and 1 egg yolk plastic wrap and place in the fridge.
chilli in a bowl and set aside. 70g (1 cup) finely grated parmesan 2 Heat oil in a large saucepan over medium
3 Meanwhile, for the damper, line a baking 1 ⁄4 cup chopped fresh oregano heat. Cook the leek, fennel and garlic,
tray with baking paper. Combine flour, 50g (1 ⁄ 3 cup) plain flour stirring often, for 5 minutes or until soft.
sugar and salt in a bowl. Add the tomato 1 tbs olive oil Add stock and remaining oregano. Bring
and oil. Use a dinner knife to combine 2 leeks, trimmed, thinly sliced to the boil. Simmer for 10 minutes or until
ingredients, using a cutting action, until 1 fennel bulb, trimmed, thinly sliced the vegetables are tender. Add the broad
mixture just comes together. Use floured 3 garlic cloves, crushed beans and silverbeet. Cook for 4 minutes
hands to divide into 8 balls. Place balls 1.5L (6 cups) chicken or vegetable stock or until the silverbeet wilts. Season.
on the prepared tray and flatten into 300g (2 cups) frozen broad beans, 3 Meanwhile, bring a large saucepan
7cm rounds. Use a dinner knife to mark a thawed, peeled of water to the boil. Add half the gnocchi,
cross in tops. Crumble over feta. Bake for 4 silverbeet leaves, trimmed, shredded 1 at a time. Cook for 1-2 minutes or until
15 minutes until risen and lightly browned. Toasted sourdough, to serve they rise to the surface. Use a slotted
4 Add butter to soup. Use a stick blender spoon to transfer to a dry tea towel. Pat
to blend until smooth. Season. Add a little 1 Combine the ricotta, egg yolk, half to remove excess water. Divide among
extra water, if necessary. the parmesan and half the oregano in bowls. Repeat with remaining gnocchi
5 Ladle soup among serving bowls. Top a bowl. Season. Fold in the flour. Roll 4 Ladle soup over the gnocchi and top
with feta and chilli mixture. Drizzle with 2 teaspoonfuls of the mixture into a ball with the remaining parmesan. Serve with
extra oil. Serve with the damper. and place on a tray. Repeat with the the toasted sourdough
——————

full of veg
roast cauliflower dhal soup

serves 6 | prep 35 mins | cooking 1 hour
1 head cauliflower, cut into small florets Place cauliflower on prepared tray. Drizzle with
2 tbs ghee, melted ghee. Season. Toss to coat. Roast for 20-25 minutes
750ml (3 cups) Massel Plant Based Vegetable or until edges turn golden.
Liquid Stock 2 Meanwhile, place the stock and water in a large
750ml (3 cups) water (see tip) saucepan over high heat. Add lentils and bring
210g (1 cup) red lentils, rinsed to the boil. Skim foam off surface. Discard. Stir in
1 large brown onion, finely chopped onion, garlic, ginger, turmeric and chilli. Season.
4 garlic cloves, crushed Simmer, stirring occasionally, for 30-35 minutes
3cm piece fresh ginger, finely grated or until lentils break down.
3 tsp ground turmeric 3 Remove from heat and add roasted cauliflower.
1 birdseye chilli, chopped Blend one-third of the mixture in a blender until
Greek yoghurt, to serve smooth. Transfer to a clean saucepan. Repeat
Naan bread, warmed, to serve twice, with the remaining mixture.
tarka 4 For the tarka, heat ghee in a frying pan over
2 tbs ghee medium heat. Add cumin, mustard seeds and
1 tsp cumin seeds cinnamon. Cook, stirring, for 1 minute or until
1 tsp black mustard seeds aromatic. Add curry leaves. Cook for 30 seconds
1 cinnamon stick or until aromatic (be careful as mixture will spit).
12-14 fresh curry leaves Add onion and cook, stirring, for 4-5 minutes
1 large brown onion, quartered, thinly or until golden. Add garlic, chilli and rind.
sliced crossways Cook, stirring, for 2 minutes or until aromatic.
2 garlic cloves, crushed Reserve 1 ⁄ 3 cup tarka mixture. Add remaining tarka
1 long red chilli, thinly sliced mixture and 2 tbs lemon juice to cauliflower mixture.
1 lemon, rind finely grated, juiced Cook, stirring, for 2-3 minutes or until warmed
through. Season well.
1 Preheat oven to 220°C/200°C fan forced. 5 Ladle soup among bowls. Top with reserved tarka
Line a baking tray with baking paper. mixture. Serve with yoghurt and naan bread.
top tip
This is a thick-style dhal
soup. If you prefer it thinner,
add more water after blending
in Step 3 to achieve the
desired consistency
——————

full of veg
minestrone with
spring vegetables
& bruschetta
100ml extra virgin olive oil, plus extra,

to drizzle
1 bunch baby carrots, trimmed, peeled,
halved widthwise
1 tsp salt
1 ⁄ 2 cup, firmly packed, mint leaves
50g finely grated parmesan

2 zucchinis, cut into 1.5cm pieces
375g green beans, cut into thirds
1 bunch asparagus, halved crossways
on the diagonal
1.25L (5 cups) chicken stock or water
300g fresh podded or frozen peas
100g baby spinach tomato & bread soup
6 slices ciabatta bread serves 4 | prep 15 mins (+ 10 mins standing & 5 mins cooling time) | cooking 45 mins
1 Heat 2 tbs oil in a large saucepan 1 tbs olive oil collapsed and soup is slightly reduced.
over medium heat. Add onion, carrot, 1 large brown onion, chopped 3 Meanwhile, tear 50g ciabatta and place
salt and two-thirds of the garlic. Cook, 2 garlic cloves, crushed in a shallow bowl. Add the water. Set aside
stirring occasionally, for 8 minutes or 8 fresh basil leaves for 10 minutes or until bread softens. Add
until onion softens. 3 medium zucchini, chopped bread mixture to the soup. Stir to combine.
2 Meanwhile, process remaining garlic 1.5kg ripe tomatoes, chopped Cook for 3 minutes or until heated through.
and 60ml (1/4 cup) of the oil with the mint 500ml (2 cups) Massel Plant Based Set aside for 5 minutes to cool.
and parmesan in a food processor to a Chicken Style Liquid Stock 4 Blend soup, in batches, until smooth.
paste. Transfer to a bowl and set aside. Pinch caster sugar Return to the pan. Cook over low heat
3 Add zucchini, bean and asparagus 150g day-old ciabatta bread for 3-4 minutes or until heated through.
to onion mixture and cook, stirring, for 500ml (2 cups) cold water Season with pepper. Cut remaining bread
5 minutes. Add stock and bring to the boil. into cubes. Cook under grill, turning, until
Add peas and cook for 5 minutes or until 1 Heat the oil in a large saucepan over toasted. Serve with soup.
vegetables are tender. Stir in spinach and medium-high heat. Add the onion,
cook for 1 minute or until wilted. Season. garlic, basil and zucchini. Cook, stirring
4 Preheat a chargrill pan over medium
heat. Drizzle bread on both sides with
occasionally, for 5 minutes or until
onion softens. Add tomato. Cook,
top tip
Serve the tomato soup
a little extra oil. Cook for 1 ½ minutes stirring, for 2 minutes. chilled, sprinkled with finely
each side or until charred. Spread the 2 Add stock and sugar to the tomato chopped cucumber and
bruschetta with the mint mixture. Ladle mixture. Bring to the boil. Reduce heat drizzled with sherry vinegar.
soup among bowls, top with bruschetta to low. Simmer, stirring occasionally, for
and serve immediately. 30 minutes, or until the tomatoes have
——————

full of veg
winter vegetable soup

1 tbs olive oil

1 red onion, finely chopped
2 garlic cloves, finely chopped
2 (about 250g) carrots, peeled, finely chopped
1 (about 250g) potato, peeled, finely chopped
top tip
To give this soup a
300g celeriac, peeled, finely chopped Middle Eastern twist, swap
1 tsp ground cumin the cumin for Moroccan
270g (1 1 ⁄4 cups) red lentils, rinsed, drained spice mix and add a pinch
1L (4 cups) chicken stock or vegetable stock of dried chilli flakes. Serve
250ml (1 cup) water with a dollop of yoghurt.
Hot dog buns, sliced, to serve
1 ⁄ 4 cup fresh coriander leaves, chopped
1 Heat the oil in a large saucepan over medium-low

heat. Add the onion and cook, stirring often, for
“
5 minutes or until soft. Add the garlic and cook for
a further minute or until aromatic. Add the carrot, Try serving this soup with slices of grilled
potato, celeriac and cumin and stir to coat. Add sourdough bread or pieces of toasted baguette
the lentils, stock and water. Reduce heat to low. instead of hot dog buns, if you prefer.”
Michelle Southan
Simmer, partially covered, for 30 minutes or until
vegetables are tender.
2 Meanwhile, heat a chargrill on high heat. Spray
with oil. Cook hot dog bun slices for 1 minute each
side or until golden and crisp.
3 Ladle soup among bowls and season with pepper.
Top with coriander. Serve with the toasted bread.
——————

full of veg
leek & potato soup

2 tbs olive oil

50g butter
1 leek, trimmed, thinly sliced
2 garlic cloves, thinly sliced
500g desiree potatoes, peeled,
coarsely chopped
1L (4 cups) water
1 green shallot, thinly sliced diagonally
Crusty bread, toasted, to serve (optional)
1 Heat the oil and butter in a large,

heavy-based saucepan over high heat.
Add the leek and garlic. Cook, stirring
occasionally, for 5 minutes or until leek hearty vegetable soup
softens. Add potatoes and cook, stirring serves 4 | prep 25 mins | cooking 45 mins
occasionally, for 5 minutes.
2 Add water to the pan and bring to the 1 tbs olive oil 1 Heat the oil in a saucepan over
boil. Reduce heat to medium-low. Simmer, 1 brown onion, chopped medium-high heat. Add the onion, garlic
stirring occasionally, for 25 minutes or 2 garlic cloves, crushed and bacon. Cook, stirring, for 3-5 minutes
until potatoes are tender. 4 shortcut rindless bacon rashers, chopped or until bacon is golden.
3 Use a stick blender to blend the potato 1 ⁄ 2 (600g) cauliflower, cut into small florets 2 Add cauliflower, celery, zucchini and
mixture in the pan until smooth. Season. 3 celery stalks, trimmed, chopped carrot. Cook, stirring occasionally, for
4 Ladle soup among serving bowls and 1 medium zucchini, chopped 5 minutes or until starting to brown.
sprinkle over shallot. Top with a dollop 1 medium carrot, peeled, chopped 3 Add tomato, stock and water. Cover.
of sour cream. Serve with toast, if using. 400g can diced tomatoes Bring to boil. Reduce heat to low.
1L (4 cups) Massel Plant Based Beef Style Simmer for 20-25 minutes or until
Liquid Stock vegetables are just tender. Add
500ml (2 cups) cold water pasta. Season. Simmer, uncovered,
115g (1 cup) dried mini penne pasta for 10 minutes or until pasta
1 ⁄4 cup chopped fresh basil leaves is al dente. Stir in the basil.
top tips
For a richer soup,
“
blend the leek and potato
mixture with 60ml (¼ cup) Was a real hit, with all the family
double cream. To add even
asking for more. I used small spiral
more flavour and texture,
scatter soup with pieces pasta and, as we are not zucchini
of crisp bacon. fans, replaced it with mushrooms.
Extremely yum and even better the
next day. A winner!” C ookinkid
——————

full of veg
italian potato & pasta soup

25g butter
2 tsp olive oil
1 leek, thinly sliced
250g rindless smoked bacon
500g sebago potatoes, peeled, coarsely chopped top tips
1L (4 cups) chicken stock If you like your soup
400g can diced tomato a little spicier, serve this
2 bay leaves with a little harissa
50g (1 ⁄ 2 cup) orecchiette pasta instead of the pesto.
250ml (1 cup) water
Pesto, to serve
Baby basil leaves, to serve
1 Heat butter and oil in a large saucepan over

medium-high heat. Add leek and bacon. Cook,
“
stirring, for 5 minutes or until softened. Add potato,
stock, tomato and bay leaves. Simmer, partially You can use whatever small pasta
covered, for 15 minutes or until potatoes are soft.
2 Add pasta and water. Simmer for 25 minutes or you like in this soup. Fusilli and
until pasta is al dente. Season. Dollop with pesto. penne also work extremely well.”
Sprinkle with baby basil leaves. Michelle Southan
——————

full of veg
vegetable &
barley soup
1 tbs olive oil

1 brown onion, chopped
1 large carrot, peeled, halved
lengthways, chopped
4 middle bacon rashers, trimmed, chopped
2 celery stalks, leaves reserved, stalks
chopped
400g can whole peeled tomatoes
1 large zucchini, halved lengthways,
chopped
1 tbs chicken stock powder
1.5L (6 cups) cold water
110g (1 ⁄ 2 cup) pearl barley, rinsed
celeriac & pumpkin soup with
1 Heat oil in a large saucepan over blue cheese & pear toasts
medium heat. Add onion, carrot, bacon serves 4 | prep 20 mins (+ 5 mins cooling time) | cooking 20 mins
and chopped celery. Cook for 10 minutes
or until onion softens. Add tomato, zucchini, 1 tbs olive oil 2 Use a stick blender to blend until
stock powder and water. Bring to the boil. 1 garlic clove, thinly sliced smooth, adding a little water if necessary.
2 Add the barley. Reduce heat to low. 1 (about 900g) celeriac, trimmed, peeled, Cook over medium heat for 2 minutes or
Simmer, partially covered, for 40 minutes quartered, thinly sliced, leaves reserved until heated through. Season.
or until barley is tender. Chop reserved 500g butternut pumpkin, peeled, 3 Preheat grill on medium-high. Place
celery leaves. Stir into soup. deseeded, coarsely chopped bread on a baking tray. Grill for 1 minute
1L (4 cups) chicken or vegetable stock each side or until golden. Spread toasts
1 small baguette, sliced crossways with blue cheese and top with pear.
100g blue cheese 4 Ladle the soup among bowls. Top with
1 large Packham pear, cored, thinly reserved celeriac leaves. Season with
sliced lengthways pepper. Serve with blue cheese toasts.
top tip 1 Heat the oil in a large saucepan
To make this vegie
soup gluten free, swap over medium heat. Add the garlic and
top tip
the barley for rinsed quinoa cook, stirring, for 30 seconds or until
(cook for 15 minutes in Step 2) aromatic. Add the celeriac, pumpkin
and stock. Increase heat to high and If you’re not a fan of
and use gluten-free
bring to the boil. Reduce heat to blue cheese, swap
stock powder.
medium-low and cook, covered, for for goat’s cheese.
15 minutes or until the celeriac is tender.
Set aside for 5 minutes to cool.
——————

full of veg
pumpkin & sweet

potato soup with
cheesy croutons

1 large brown onion, chopped
2 tsp ground cumin
1kg butternut pumpkin, peeled, chopped
600g sweet potato, peeled, chopped
1L (4 cups) vegetable or chicken stock
2 tbs butter, at room temperature
6 slices wholemeal sourdough bread
55g (1 ⁄ 2 cup) coarsely grated mozzarella
60g vintage cheddar cheese, crumbled
Fried sage leaves, to serve
Crisp prosciutto, to serve (optional)
Baby herbs, to serve
1 Heat the oil in a large saucepan over

medium-low heat. Add the onion. Cook,
borscht with caraway toast stirring occasionally, for 5 minutes or
serves 4 | prep 25 mins (+ 5 mins cooling time) | cooking 1 hour 20 mins until soft. Add the cumin. Cook, stirring,
for 30 seconds or until aromatic. Add the
1kg beetroot, peeled, chopped carrot and celery. Cook, stirring, for pumpkin and sweet potato. Stir to coat.
1 ⁄ 2 head garlic, halved, unpeeled 5 minutes or until the onion softens. 2 Increase heat to high. Add stock and
1 tbs olive oil 3 Squeeze garlic from skins. Discard water. Bring to the boil. Reduce heat to
1 small brown onion, chopped the skins. Add beetroot, garlic, stock medium-low. Simmer for 30 minutes or
1 small carrot, peeled, chopped and water to pan. Bring to the boil. until pumpkin and potato are very tender.
1 celery stalk, chopped Simmer, uncovered, for 30 minutes or Set aside to cool slightly. Use a stick
1L (4 cups) vegetable stock until vegetables are tender. Set aside blender to process until smooth. Season.
500ml (2 cups) cold water for 5 minutes to cool slightly. 3 Preheat oven to 180°C/160°C fan forced.
80ml (1 ⁄ 3 cup) light sour cream 4 Meanwhile, for the caraway toast, Line a baking tray with baking paper.
2 tbs fresh dill sprigs preheat oven to 200°C/180°C fan Heat a chargrill pan over medium-high
caraway toast forced. Line a large baking tray with heat. Spread a little butter on one side
1 ⁄ 2 x 430g loaf Turkish bread baking paper. Cut the bread into of each bread slice. Lightly spray the
1 tbs olive oil wedges and place on the prepared pan with oil. Chargrill buttered side
1 garlic clove, crushed tray. Combine the oil, garlic and seeds of bread slices for 2-3 minutes or until
1 tsp caraway seeds in a bowl. Spoon the mixture onto the golden and lightly charred.
bread. Season. Bake for 10 minutes 4 Place 3 slices of bread on prepared
1 Preheat oven to 220°C/200°C fan or until bread is golden. tray, charred-side down. Scatter cheeses
forced. Line a baking tray with baking 5 Blend beetroot mixture, in batches, over bread. Top with remaining slices,
paper. Place beetroot and garlic on until smooth. Transfer blended mixture charred-side up. Press down gently.
prepared tray. Drizzle with half the oil. to a clean saucepan over low heat. Bake for 10-12 minutes or until cheese
Toss to coat. Roast for 40 minutes or Cook, stirring, for 2-3 minutes or until melts. Cut into 2-3cm croutons.
until beetroot is tender. heated through. Ladle into bowls. Top 5 Ladle soup among bowls. Top with
2 Heat remaining oil in a saucepan with a dollop of sour cream. Sprinkle with croutons, fried sage and prosciutto,
over medium heat. Add the onion, dill. Season. Serve borscht with toast. if using. Sprinkle with baby herbs.
——————

top tip
This is also delicious as
a vegetarian soup. Just use
vegetable stock and omit
the prosciutto.
full of veg
tortellini minestrone
1 tbs olive oil

1 large carrot, peeled, diced
2 celery stalks, trimmed, diced
1 zucchini, trimmed, chopped top tip
2 garlic cloves, crushed Give this minestrone
400g can diced tomatoes soup a spring feel by
1.25L (5 cups) vegetable stock adding fresh peas and
400g can borlotti beans, drained, rinsed 1 tbs chopped fresh
625g pkt fresh spinach and ricotta tortellini mint leaves.
2 tbs chopped fresh continental parsley leaves
25g (1 ⁄ 3 cup) finely grated parmesan
1 Heat oil in a large saucepan over medium-low

heat. Add the onion, carrot, celery and zucchini.
Cook, stirring occasionally, for 10 minutes or until
onion softens. Stir in the garlic. Cook for 1 minute
or until aromatic.
2 Increase heat to medium-high. Add the tomato
and stock. Cover. Bring to the boil. Reduce heat
to low. Simmer, covered, for 10 minutes or until
vegetables are tender. Add the beans. Cook for
“
2 minutes or until heated through.
3 Meanwhile, cook pasta in a large saucepan of Was a very easy, quick, no-fuss
boiling, salted water, following packet directions,
until al dente. Drain. Divide pasta among serving
weeknight meal that I didn’t need
bowls. Ladle over vegetable mixture. Sprinkle with to feel guilty about serving.”
parsley and parmesan. C andice_Leah
——————

full of veg
spicy sweet potato soup

with chilli coriander cream
serves 4 | prep 15 mins (+ cooling time) | cooking 40 mins
2 tsp sunflower oil

1 large brown onion, finely chopped
1 tbs red curry paste
2 carrots, peeled, thickly sliced
750g sweet potato (kumara), peeled, top tip
coarsely chopped Swap the red curry
1L (4 cups) chicken or vegetable stock paste for korma paste,
2 tsp lime juice omit the lime juice and
1 ⁄ 2 tsp brown sugar swap the cream
90g (1 ⁄ 3 cup) extra-light sour cream for yoghurt.
1 long fresh red chilli, finely chopped
1 tbs chopped fresh coriander
1 Heat the oil in a large saucepan over medium

heat. Cook the onion for 5 minutes or until soft.
Stir in curry paste for 1-2 minutes or until aromatic.
2 Add carrot, sweet potato and stock. Bring to the
boil. Reduce heat to low. Simmer for 25-30 minutes
or until tender. Set aside to cool slightly.
3 Blend soup until smooth. Heat over low heat for
“
2-3 minutes. Stir in lime juice and sugar. Season. Warms the cockles of my heart,
4 Combine the sour cream, chilli and coriander
in a bowl. Serve with the soup.
especially when served with fresh
baguette. Just as good made with
pumpkin as sweet potato. A family
favourite!” Tinkalicious
——————

meat
Meatball soup with cheesy bread anyone?
How about a bowl of sausage minestrone,
pea and ham soup, or a spicy lamb, tomato
and chickpea broth? Yes to all – serve it up!
——————

meat
meatball soup with cheesy bread crusts

serves 6 | prep 40 mins (+ chilling time) | cooking 55 mins
2 tbs extra virgin olive oil 60g (3 ⁄4 cup) finely grated parmesan over medium-high heat. Cook meatballs, in
2 brown onions, finely chopped meatballs 2 batches, turning, for 3-4 minutes or until
2 potatoes, peeled, finely chopped 400g beef mince browned. Use a slotted spoon to transfer
2 carrots, finely chopped 30g (1 ⁄ 2 cup) panko breadcrumbs to a bowl. Cook onion in dish, stirring, for
2 celery sticks, finely chopped 1 egg 1 minute. Add potato, carrot, celery and
2 garlic cloves, crushed 2 garlic cloves, crushed garlic. Cook, stirring, for 1-2 minutes or
1 tbs tomato paste 1 ⁄ 4 cup continental parsley leaves, until vegetables start to soften. Stir in
1 ⁄ 2 tsp caster sugar finely chopped tomato paste, sugar and chilli if using, for
1 ⁄ 2 tsp dried chilli flakes 1 tsp dried oregano 1 minute. Stir in stock, tomato, bay leaves
(optional) 1 lemon, rind finely grated and oregano. Season with pepper. Bring
1.5L (6 cups) Massel Plant Based Salt 40g (1 ⁄ 2 cup) finely grated to boil. Reduce heat to low. Simmer for
Reduced Chicken Style Liquid Stock parmesan 30 minutes until vegetables are tender.
400g can crushed tomatoes 3 Add meatballs and basil. Simmer for
2 bay leaves 1 For meatballs, line a baking tray with 2-3 minutes or until just cooked through.
1 tsp dried oregano baking paper. Combine ingredients in a 4 Preheat grill to high. Place bread on a
1 ⁄ 3 cup fresh basil leaves, chopped large bowl. Roll heaped teaspoonfuls of baking tray. Toast, turning, for 1-2 minutes
12 x 2cm thick slices day-old baguette mixture into balls. Place on prepared tray. until golden. Sprinkle with cheeses. Cook
130g (1 1 ⁄4 cups) coarsely grated Place in fridge for 30 minutes to chill. under grill for 2-3 minutes or until golden
fresh mozzarella 2 Heat oil in a flameproof casserole dish and bubbling. Top soup with cheesy toast.
“
top tip You could use different types of mince for
To get ahead, roll the the meatballs – veal, chicken or pork would
meatballs 1 day in advance.
all work really well in this soup.”
Michelle Southan
Store on lined tray, covered
with plastic wrap, in
the fridge.
——————

meat
spicy lamb, tomato & chickpea broth

serves 4 | prep 10 mins | cooking 2 hours 20 mins
1 tbs olive oil often, for 8 minutes or until browned.

2 (about 800g) lamb shanks Transfer to a plate and set aside.
1 large onion, finely chopped 2 Reduce heat to low. Cook onion,
1 tbs ground cumin
stirring, for 5 minutes or until soft. Add
garlic, cumin, Moroccan seasoning and
top tip
To give this soup a
2 tsp Moroccan seasoning chilli. Cook, stirring, for 1 minute or until
stronger flavour, swap
2 pinches of dried chilli flakes aromatic. Add lamb, tomato and water,
the water for the same
4 (about 500g) large ripe tomatoes, and bring to the boil. Simmer, stirring
quantity of salt-reduced
chopped occasionally, for 1 ½-2 hours or until lamb
chicken stock.
1.75L (7 cups) water is tender and starts to fall off the bone.
400g can chickpeas, drained, rinsed 3 Remove lamb from pan and set aside to
50g baby spinach leaves cool slightly. Remove and discard bones.
1 ⁄ 3 cup chopped fresh coriander Coarsely chop lamb. Skim surface of soup
Greek natural yoghurt, to serve with a metal spoon to remove scum. Stir
in lamb, chickpeas and spinach. Season.
1 Heat the oil in a large-heavy based Cook for 2 minutes or until spinach wilts.
saucepan or flameproof casserole Stir in coriander. Divide among serving
dish. Add the lamb and cook, turning bowls. Top with a dollop of yoghurt.
——————

meat
meatball &
tomato soup
250g beef mince

1 ⁄ 2 small carrot, peeled, grated
1 ⁄ 2 small zucchini, grated
lamb shank & pearl barley scotch broth 1 green shallot, chopped
serves 4 | prep 15 mins | cooking 2 hours 10 mins 2 tsp olive oil
1 brown onion, chopped
1 tbs olive oil turning occasionally, for 5 minutes or 1 garlic clove, crushed
2 lamb shanks until brown all over. Transfer to a bowl. 750ml (3 cups) beef stock
1 large fennel bulb, finely chopped 2 Add fennel, onion, carrot and celery. 750ml (3 cups) tomato passata
1 brown onion, finely chopped Cook, stirring, for 5 minutes or until the 1 tsp caster sugar
1 carrot, finely chopped onion softens. Add the garlic and stir to Fresh continental parsley leaves, coarsely
2 celery sticks, finely chopped combine. Add wine, stock, barley and chopped, to serve
2 garlic cloves, crushed tomato paste. Stir to combine. Return
250ml (1 cup) dry white wine lamb to soup and bring to a simmer. 1 Combine the mince, carrot, zucchini
1L (4 cups) beef stock 3 Reduce heat to low. Cook, covered, and shallot in a bowl. Using 1 heaped
105g (1 ⁄ 2 cup) pearl barley for 2 hours or until lamb is falling off the teaspoonful of mixture at a time, roll the
2 tbs tomato paste bone. Transfer lamb shanks to a plate. mince mixture into 20 balls.
Remove and discard bones. Cut the meat 2 Heat half the oil in a large non-stick
1 Heat the oil in a large saucepan over into 2cm pieces. Return to the soup. frying pan over medium-high heat. Add
medium-high heat. Add lamb and cook, Season. Ladle among serving bowls. meatballs. Cook, turning, for 5-7 minutes
or until browned. Transfer to a plate.
Cover to keep warm.
3 Heat remaining oil in a large saucepan
“
over medium-high heat. Add onion and
Yummm, very nice, very easy. I did this all in garlic. Cook, stirring, for 5 minutes or until
onion softens. Add stock, passata and
the slow cooker. The meat literally disintegrated sugar. Bring to the boil. Reduce the heat
into the soup – so very yummy. This will become to medium-low. Add meatballs. Simmer
a regular in our house.” TristyDex for 10 minutes or until meatballs are
cooked through. Season with pepper.
Ladle the soup into serving bowls and
sprinkle with parsley.
——————

top tip
Give this tasty meatball
and tomato soup a richer
flavour by swirling through
a little thickened cream
before serving.
meat
harira
serves 4 | prep 15 mins (+ overnight soaking time) | cooking 2 hours 30 mins
100g (1 ⁄ 2 cup) dried chickpeas 1 Place chickpeas in a large bowl

800g beef gravy steak, cut into 2cm pieces and cover with plenty of cold water.
1 red onion, finely chopped Set aside overnight, to soak.
1 celery stick, finely chopped
1 carrot, peeled, finely chopped
2 Drain the chickpeas and place
in a large saucepan. Add the beef,
top tip
To make this recipe
2 garlic cloves, crushed onion, celery, carrot, garlic, ginger, a bit easier, replace
2 tsp ground ginger cinnamon, turmeric, tomato, stock the ground spices with
2 tsp ground cinnamon and water. Place over high heat and 1 ½ tbs of Moroccan
1 tsp ground turmeric bring to the boil. Reduce heat to low spice mix.
1 x 400g can chopped tomatoes and cook, partially covered, stirring
1L (4 cups) chicken stock occasionally, for 2 hours or until the
500ml (2 cups) water beef is very tender.
105g (1 ⁄ 2 cup) brown lentils, rinsed 3 Add the lentils and rice and cook
50g (1 ⁄4 cup) white long-grain rice, rinsed for 30 minutes or until tender. Add
300g (2 cups) frozen broad beans, peeled the broad beans and stir to combine.
1 ⁄4 cup finely shredded fresh Remove from heat. Season.
continental parsley 4 Ladle soup among serving bowls.
1 ⁄4 cup finely shredded fresh coriander Top with parsley and coriander.
“
I love this recipe – it is really easy to make
and a great winter favourite. Sometimes I make
it with chuck steak and sometimes I don’t use
meat at all.” ronsausage
——————

meat
pork, bean & kale

goulash soup
cooking 1 hour 50 mins
1 1 ⁄ 2 tsp caraway seeds

250g smoked streaky bacon, thinly sliced
3 pork loin cutlets, cut into 1.5cm pieces,
bones reserved
2 brown onions, finely chopped
2 sticks celery, finely chopped
2 tbs Hungarian sweet paprika
1 tbs hot smoked paprika, plus extra, to serve
2 large ripe tomatoes, chopped
1 cup finely chopped celery leaves
2 tsp fresh thyme leaves
1L (4 cups) Massel Plant Based Chicken
Style Liquid Stock
1 red capsicum, deseeded, chopped
1 turnip, peeled, chopped
2 carrots, peeled, chopped
2 potatoes, peeled, chopped
400g can cannellini beans, drained, rinsed
80g chopped kale or baby kale leaves
sausage minestrone with Crusty rye bread, to serve
broccolini & celeriac 1 Heat a large flameproof casserole dish

serves 4 | prep 10 mins | cooking 30 mins over medium-low heat. Add the caraway
seeds. Cook, stirring, for 1-2 minutes or until
1 tbs olive oil 1 Heat the oil in a large, heavy-based aromatic. Transfer to a bowl. Add bacon to
4 (about 400g) gourmet beef sausages saucepan over medium-high heat. Add pan. Cook, stirring, for 3-4 minutes or until
with cracked pepper & red wine sausages and cook, turning occasionally, golden and crisp. Use a slotted spoon to
1 brown onion, finely chopped for 4 minutes or until browned and just transfer to a bowl, reserving fat in pan.
1 carrot, peeled, cut into 2cm pieces cooked through. Transfer to a plate. 2 Season pork. Heat fat over medium
1 small celeriac, peeled, cut into 2cm pieces 2 Reduce heat to low. Add onion to pan. heat. Cook pork, turning, in 2 batches, for
1 tbs chopped fresh rosemary leaves Cook, stirring, for 5 minutes or until soft. 3-4 minutes or until browned. Add onion
625ml (2 1 ⁄ 2 cups) beef stock Add carrot, celeriac and rosemary. Cook, and celery. Cook, stirring, for 3 minutes
2 x 400g cans diced Italian tomatoes stirring, for 3 minutes. Add stock, tomato until soft. Stir in garlic for 1 minute or until
375ml (1 1 ⁄ 2 cups) water and water. Bring to boil. Simmer 3 minutes. aromatic. Add sweet paprika, hot paprika
115g (1 cup) dried small shell pasta Add pasta. Simmer for 12 minutes or until and toasted caraway seed. Cook, stirring,
1/2 bunch broccolini, trimmed, cut almost cooked. Add broccolini. Simmer for 1 minute or until aromatic. Stir in
into 4cm lengths for 2 minutes or until tender crisp. Thickly tomato, celery leaves and thyme. Add
1 ⁄ 2 cup shaved parmesan or pecorino slice sausages and stir into soup. Season. stock, water and reserved bones. Bring
Chopped fresh continental parsley, 3 Ladle soup among serving bowls and to the boil. Reduce heat to low. Simmer
to serve top with parmesan and parsley. for 45 minutes or until pork is tender.
3 Add capsicum, turnip, carrot and potato.
“
Simmer for 35-40 minutes or until tender.
You can use a different flavoured sausage in Season well. Remove and discard the
bones. Stir in cannellini beans and kale
this recipe if you like - try pork and fennel or
for 2 minutes or until kale just wilts.
chicken and rocket for a twist on the original.”
Michelle Southan
Ladle soup among bowls. Top with sour
cream and sprinkle with the extra paprika.
Serve with bread.
——————

meat
pea & ham soup

serves 4 | prep 15 mins | cooking 2 hours
25g butter 1 Heat butter and olive oil in a large saucepan

2 tsp olive oil over medium-high heat. Cook the leek, stirring,
1 leek, thinly sliced for 2 minutes, or until soft.
250g sebago potatoes, peeled, coarsely chopped 2 Add the potato, ham hock, split peas, water
1.2kg ham hock and stock to pan. Simmer, partially covered,
320g (1 1 ⁄ 2 cups) dried split peas, rinsed for 1 3 ⁄4 hours. Remove ham hock and set aside.
2L (8 cups) water Add peas and simmer for 10 minutes. Process
1L (4 cups) chicken stock soup in a food processor or blender until smooth.
300g (2 cups) frozen peas 3 Meanwhile, remove the meat from hock and
125ml (1 ⁄ 2 cup) thickened cream, plus extra, coarsely chop. Return to pan with cream. Season
to serve with white pepper. Swirl through extra cream and
Baby red garnet leaves, to serve sprinkle with baby red garnet leaves.
top tip
“
This pea and ham
soup will thicken when This soup is the perfect lunch on a wintery
cooled. Reheat with extra
stock if you would like
day. I like to serve it with toasted and
a thinner soup. buttered baguette or triangles of grilled cheese
sandwiches. Delicious!” Michelle Southan
——————

meat
slow-cooked beef & barley soup

serves 4 | prep 20 mins | cooking 8 hours 10 mins
2 tsp olive oil 1 Heat half the oil in a saucepan over high heat.
500g beef blade steak, trimmed, chopped Add beef. Cook, stirring, for 2-3 minutes or until
2 carrots, peeled, finely chopped golden. Transfer to a slow cooker.
2 celery sticks, trimmed, chopped 2 Heat remaining oil in the pan over medium heat.
1 large brown onion, finely chopped Add carrot, celery and onion. Cook, stirring, for
2 garlic cloves, crushed 5-6 minutes or until soft. Add garlic and thyme.
2 tsp fresh thyme leaves Cook, stirring, for 1 minute or until aromatic. Add
500ml (2 cups) salt-reduced beef stock the stock, water and tomato. Bring to the boil.
375ml (1 1 ⁄ 2 cups) water 3 Add vegetable mixture to slow cooker. Cover
400g can diced tomatoes and cook on low for 6 hours. Add the barley and
75g (1 ⁄ 3 cup) pearl barley, rinsed, drained Tuscan cabbage. Cook for 2 hours or until barley
100g trimmed Tuscan cabbage, shredded is cooked and cabbage is wilted. Season with
Baby parsley sprigs, to serve pepper. Sprinkle with parsley sprigs.
top tip
“
Tuscan cabbage This was delicious. I just made it in a pot on
is also known as cavolo the stove. I used beef stock instead of water.
nero. If it’s unavailable, Very easy, healthy meal.” hambly
substitute with kale
or silverbeet.
——————

meat
lamb &
pumpkin soup
cooking 6 hours 30 mins
2 tsp Moroccan spice mix

6 (about 1.5kg) French-trimmed
lamb shanks
500g butternut pumpkin, peeled,
deseeded, cut into 1cm pieces
500ml (2 cups) chicken stock
250ml (1 cup) tomato passata
1 x 400g can chickpeas, drained, rinsed
100g (1 ⁄ 2 cup) basmati rice
Fresh coriander leaves, to serve broccoli, corn & bacon chowder
Greek natural yoghurt, to serve serves 4 | prep 10 mins | cooking 30 mins
1 Place spice mix on a plate. Add the 4 bacon rashers, cut into 1cm pieces until slightly crisp. Transfer to a plate
lamb shanks and toss to lightly coat. 2 tbs olive oil lined with paper towel.
2 Place the lamb, pumpkin, stock, water 2 French shallots, finely chopped 2 Heat the oil in the pan over medium
and passata in a slow cooker. Cover and 2 celery sticks, finely chopped heat. Cook shallot and celery, stirring
cook on low for 6 hours or until the lamb 40g (1 ⁄4 cup) plain flour occasionally, for 5 minutes or until soft.
falls off the bone. Use tongs to remove 1L (4 cups) chicken stock Add flour and cook, stirring, for 1 minute
bones and discard. 2 (about 400g) Red Delight potatoes, or until thick. Remove from the heat.
3 Add the chickpeas and rice. Cook for peeled, coarsely chopped Gradually stir in stock until combined.
30 minutes or until rice is tender. 1 1 ⁄ 2 tsp chopped fresh thyme Place over medium heat. Bring to the
4 Ladle among serving bowls and top 3 sweet corn cobs, kernels removed boil, stirring occasionally.
with coriander. Serve with yoghurt. 350g broccoli, cut into small florets 3 Add potato and thyme. Cook, stirring
250ml (1 cup) milk occasionally, for 10-12 minutes or until
60ml (1 ⁄4 cup) pouring cream potato is just tender. Add corn kernels,
broccoli, milk and cream. Cook for
1 Cook bacon, stirring occasionally, 3-5 minutes or until the vegetables
in a heavy-based saucepan over are just tender. Stir in the bacon and
top tip medium-high heat for 3 minutes or season with pepper.
Give this dish an
“
Indian twist by swapping
the spice mix with 1 tbs Had a glut of broccoli in the garden and this
curry powder. was delicious. I used tinned corn and more stock
as it was a bit thick for us. Will definitely
make this a regular.” 49Beat ty
——————

seafood
These fantastic soups are full of fresh ingredients,
teamed with vibrant herbs and warming spices.
The results are filling, moreish and simply delicious.
——————

seafood
prawn, fennel & couscous soup

serves 4 | prep 40 mins (+ 15 mins infusing time) | cooking 45 mins
Large pinch saffron 2 Finely chop 1 leek. Halve and thinly slice
60ml (1 ⁄4 cup) boiling water remaining leek. Heat 2 tbs of the oil in a large
2 leeks, trimmed, washed saucepan over medium heat. Add fennel and chilli.
60ml (1 ⁄4 cup) extra virgin olive oil Cook, stirring, for 30 seconds or until aromatic.
1 tsp fennel seeds Add shallot, celery, carrot and finely chopped leek.
Pinch dried chilli flakes Season. Cook, stirring, for 5 minutes or until soft.
2 French shallots, finely chopped 3 Add the wine. Simmer for 1 minute or until slightly
1 celery stick, finely chopped reduced. Add stock, saffron mixture, tarragon, bay
1 carrot, peeled, finely chopped leaves and lemon rind. Bring to the boil. Reduce
375ml (1 1 ⁄ 2 cups) dry white wine the heat to low. Simmer, covered, for 20 minutes
1L (4 cups) fish stock to develop the flavours.
4 large fresh tarragon sprigs 4 Strain stock through a sieve into a heatproof
2 fresh bay leaves bowl. Push on the solids with a wooden spoon to
4 strips lemon rind extract as much liquid as possible. Wipe saucepan
1 small red capsicum, deseeded, sliced clean with paper towel.
1 small yellow capsicum, deseeded, sliced 5 Heat remaining oil in pan over medium-low heat.
165g (1 cup) pearl couscous Add sliced leek. Cook, stirring, for 5 minutes until
1kg green prawns, peeled, tails intact soft. Add capsicum. Cook, stirring, for 2 minutes or
Tarragon leaves, extra, to serve until just soft. Add stock. Bring to a simmer. Add
Lemon wedges, to serve couscous. Simmer for 4 minutes. Add prawns. Simmer
Crusty bread to serve, optional for 3 minutes or until prawns change colour and
couscous is tender. Season.
1 Place the saffron in a heatproof bowl and 6 Ladle soup among serving bowls. Sprinkle with
cover with boiling water. Set aside, covered, extra tarragon. Serve with the lemon wedges and
for 10-15 minutes to infuse. crusty bread, if using.
“
You could cook this soup without the prawns and it
would still be an impressive and filling meal. Or add
chunks of firm-fleshed white fish instead.”
Michelle Southan
——————

seafood
italian seafood soup with garlic croutons

serves 4 | prep 20mins | cooking 35 mins
1 brown onion, finely chopped 2 Meanwhile, heat a saucepan over medium

2 celery sticks, finely chopped heat. Spray with oil. Add onion, celery and fennel.
1 baby fennel, trimmed, finely chopped Stir for 6-7 minutes or until soft. Stir in garlic and
2 garlic cloves, crushed chilli flakes for 1 minute or until aromatic.
1 ⁄4 tsp dried chilli flakes 3 Stir in water, tomato and bay leaf. Bring to the
750ml (3 cups) water boil. Reduce heat to low and simmer for 10 minutes.
400g can no-added-salt diced tomatoes Add beans, fish, prawns and zucchini and simmer
1 dried bay leaf for 5 minutes or until seafood is just cooked and
400g can no-added-salt cannellini beans, zucchini is tender. Season with pepper. Sprinkle
drained, rinsed with parsley. Serve with garlic croutons.
400g firm white fish fillets
250g peeled medium green prawns
1 large zucchini, halved, thinly sliced
Chopped fresh continental parsley, to serve
garlic croutons top tip
8 thin slices sourdough baguette You can swap out the
1 garlic clove, halved cannellini beans for 1 cup
of cooked pearl barley if
1 Preheat oven to 200°C/180°C fan forced. For the you prefer. Add the pearl
croutons, rub each side of bread with the cut side of barley after the tomato
garlic clove. Place on a baking tray and spray with and water in Step 3.
olive oil. Bake, turning halfway, for 10-12 minutes or
until golden and crisp.
——————

seafood
prawn laksa
60ml (1 ⁄4 cup) vegetable oil

2 x 185g jars Malaysian laksa paste
750ml (3 cups) Massel Plant Based Salt Reduced
Chicken Style Liquid Stock
400ml can coconut cream
top tip
Any firm white-fleshed
1cm piece fresh ginger
fish can be substituted for
1 lemongrass stem, bruised, tied into a knot
the prawns – try using
2 tsp brown sugar
barramundi. Or you could
300g peeled green prawns
make this dish with both
1 lime, juiced
prawns and fish.
350g pkt fresh chow mein noodles
100g vermicelli bean thread noodles
100g fresh pineapple, peeled, cut into small pieces
1 cup fresh mint leaves
2 small fresh red chillies, thinly sliced
1 Heat oil in a large saucepan over medium heat.

Add the laksa paste and stir for 1 minute or until
aromatic. Add the stock, coconut cream, ginger,
lemongrass and brown sugar. Increase heat to
medium-high and bring to the boil.
2 Add the prawns. Reduce heat to low and simmer
for 3-4 minutes or until prawns change colour. Stir
“
in lime juice. Remove the ginger and lemongrass.
3 Meanwhile, place the chow mein noodles and If you don’t have noodles, you could serve
vermicelli noodles in separate heatproof bowls. this laksa with rice instead. Cook rice
Cover with boiling water. Set aside for 5 minutes
or until noodles are tender. Drain.
following packet directions and divide among
4 Divide the noodles among bowls. Ladle over bowls. Top with laksa, pineapple and chilli.”
the laksa and top with pineapple, mint and chilli. Michelle Southan
——————

seafood
bouillabaisse
1 tbs olive oil

1 leek, pale section only, thinly sliced
Large pinch of saffron threads
125ml (1 ⁄ 2 cup) white wine
750ml (3 cups) chicken stock
250ml (1 cup) tomato passata
6 sprigs lemon thyme
2 large strips orange rind
2 dried bay leaves
1 ⁄ 2 tsp chilli powder
Baguette, thinly sliced

500g white fish fillets, cut into 3cm pieces
16 peeled green prawns
1 Heat oil in a large saucepan over

medium heat. Cook the leek, garlic
and saffron for 2 minutes or until the
leek softens slightly.
2 Add wine and cook for 2 minutes or
until liquid reduces slightly. Add stock,
passata, thyme, orange rind, bay leaves
and chilli powder. Season with pepper.
Bring to a simmer over medium heat and
cook for 5 minutes, or until aromatic.
3 Meanwhile, preheat grill on high. Place salmon tom kha pla
the bread on a baking tray and cook for serves 4 | prep 15 mins | cooking 15 mins
1-2 minutes each side or until toasted.
4 Add the fish and prawns to the stock 1L (4 cups) salt-reduced chicken stock 1 Combine the stock, coconut cream,
mixture and cook for 2 minutes or until 270ml can light coconut cream mushroom, ginger, basil, lemongrass,
just cooked through. Ladle soup among 150g small button mushrooms, juice, sugar and fish sauce in a saucepan
bowls. Serve with the toast. halved over medium-high heat. Bring to boil,
4cm piece fresh ginger, peeled, stirring occasionally. Reduce heat to low.
cut into matchsticks 2 Add the salmon. Simmer gently for
1 large fresh basil stem 6 minutes for medium, or until cooked
1 lemongrass stem, bruised to your liking. Transfer salmon to a plate
top tip
2 1 ⁄ 2 tbs fresh lime juice and set aside for 2 minutes to rest.
1 tbs brown sugar Remove skin. Flake into large pieces.
Add a splash of pernod 2 1 ⁄ 2 tsp fish sauce 3 Meanwhile, stir the rice and pak
to the stock in this 2 large (about 450g) salmon fillets choy stems into the soup for 1 minute or
bouillabaisse recipe to 250g microwave long-grain white rice until stems are tender crisp. Stir in the
give it a lovely boost 1 bunch baby pak choy, stems and leaves for 1 minute or until just wilted and
of licorice flavour. leaves separated rice is tender. Remove the lemongrass
1 long fresh red chilli, thinly sliced and basil stem and discard.
Fresh coriander leaves, to serve 4 Divide soup among bowls. Top with
Fresh basil leaves, to serve salmon, chilli, coriander and basil.
——————

seafood
roast tomato soup

with prawns &
basil oil
5 (about 650g) truss tomatoes

200g grape tomatoes, halved
1 red onion, halved, thickly sliced
60ml (1 ⁄4 cup) extra virgin olive oil
1 ⁄ 2 tsp caster sugar
1 whole head garlic, unpeeled

1 ⁄ 2 cup firmly packed fresh basil leaves
500ml (2 cups) salt-reduced chicken stock

600g peeled green prawns, tails intact
1 tbs lemon juice
50g reduced-fat feta, crumbled
Baby basil leaves, to serve
1 Preheat the oven to 180°C/160°C fan

forced. Line a baking tray with baking
paper. Cut a shallow cross in the bottom
of truss tomatoes. Place in a heatproof
bowl. Cover with boiling water. Stand for
1 minute or until skin starts to lift. Drain.
Refresh under cold running water. Peel.
Halve. Remove seeds.
2 Combine truss and grape tomato with
onion. Place on lined tray. Drizzle with 2 tsp
salmon miso soup with sesame sushi of the oil. Sprinkle with sugar. Season.
serves 6 | prep 15 mins (+ standing & cooling time) | cooking 30 mins Roast for 30 minutes or until collapsed.
3 Meanwhile, place garlic on a baking
215g (1 cup) sushi rice, rinsed absorbed. Set aside for 10 minutes to tray. Spray with olive oil. Roast for
500ml (2 cups) water steam. Transfer to a bowl. Stir in sushi 12 minutes or until tender. Peel. Place
60ml (1 ⁄4 cup) sushi seasoning seasoning. Set aside, stirring often, to the basil in a heatproof bowl. Cover with
80g (1 ⁄ 2 cup) sesame seeds, toasted cool completely. Roll tablespoonfuls boiling water. Immediately drain. Refresh
1L (4 cups) vegetable stock of rice into oval shapes and coat 1 side in iced water. Drain. Squeeze out the
2 tbs miso paste with toasted sesame seeds. excess moisture. Place the basil, garlic
2 green shallots, thinly sliced diagonally 2 Place the stock, remaining water and and remaining oil in a jug. Use a stick
2 tsp finely grated fresh ginger miso paste in a saucepan. Bring to the blender to process until smooth. Season.
2 tbs soy sauce boil. Add the shallot, ginger and soy 4 Place tomato mixture and stock in
2 x 200g pkts shelf-fresh udon noodles sauce. Reduce heat to low. Simmer for a saucepan over medium heat. Bring
1 tbs vegetable oil 5 minutes to develop the flavours. to boil. Simmer for 5 minutes or until
2 (about 400g) skinless salmon fillets 3 Place noodles in a heatproof bowl. tender. Use a stick blender to process
2 tbs sesame seeds, extra Cover with boiling water. Set aside for until smooth. Season.
1 nori sheet, shredded 1 minute or until soft. Drain. 5 Heat a non-stick frying pan over
Wasabi paste, to serve 4 Heat oil in a non-stick frying pan over medium-high heat. Spray with olive oil.
Pickled ginger, to serve high heat. Roll salmon in extra seeds to Season the prawns. Cook, turning, for
coat. Cook for 2 minutes each side or until 3-4 minutes or until prawns change
1 Place the rice and half the water in almost cooked through. Set aside to cool colour. Remove from heat. Stir through
a saucepan. Cover and bring to the boil slightly. Slice. Divide noodles and soup lemon juice. Ladle soup among bowls.
over high heat. Reduce the heat to low. among bowls. Top with salmon and nori. Top with prawns. Sprinkle with feta and
Cook for 10 minutes or until the water is Serve with sushi, wasabi and ginger. basil. Drizzle with the basil oil.
——————

top tip
If you would like this
tomato soup to have a spicy
kick, sprinkle with a few drops
of Tabasco sauce after
adding the prawns.
seafood
sopa de mariscos
serves 6 | prep 20 mins (+ 10 mins infusing time) | cooking 20 mins
Large pinch of saffron threads chilli and paprika. Cook, stirring, for 1 minute,
1.5L (6 cups) fish stock, warmed or until aromatic. Add the wine and cook,
2 tbs olive oil stirring occasionally, for 2-3 minutes or until
1 brown onion, halved, thinly sliced the liquid evaporates.
3 garlic cloves, finely chopped 3 Add the stock mixture and tomato. Bring to
1 long fresh red chilli, deseeded, finely chopped the boil. Reduce the heat to low. Simmer for
1 tsp smoked paprika 5 minutes. Add the fish, prawns and squid.
125ml (1 ⁄ 2 cup) white wine Cook for 5 minutes or until the seafood is just
650g ripe truss tomatoes, peeled, coarsely chopped cooked through. Stir in the lemon juice and
400g skinless firm white fish fillets, cut into season. Sprinkle with the parsley.
3cm pieces
250g peeled green prawns, tails intact, deveined
1 (about 180g) cleaned squid tube, cut into 2cm pieces
1 tbs lemon juice
Chopped fresh continental parsley, to serve
top tip
For a heartier soup,
1 Soak the saffron in the fish stock for add a can of drained
10 minutes, to infuse.
cannellini beans at the
2 Meanwhile, heat oil in a large saucepan beginning of step 3.
over medium heat. Cook the onion, stirring
for 5 minutes or until soft. Add the garlic,
“
Great recipe, excellent flavours and easy to
prepare. I used chilli flakes instead of fresh
chilli and it was delicious. I also ditched the
squid for more fish.” ml foley
——————

seafood
thai-style red curry pumpkin soup with prawns

2 tbs peanut oil for 3 minutes or until soft. Add curry paste and
1 brown onion, coarsely chopped cook, stirring, for 30 seconds or until aromatic.
2-4 tsp red curry paste 2 Stir in the stock and bring to the boil. Add the
750ml (3 cups) Massel Plant Based Vegetable pumpkin and kaffir lime leaves. Cover and cook
Liquid Stock for 30 minutes or until the pumpkin is tender.
1.3kg butternut pumpkin, peeled, deseeded, 3 Transfer half the pumpkin soup to a blender
coarsely chopped and blend until smooth. Transfer to a clean
2 kaffir lime leaves saucepan. Repeat with the remaining pumpkin
250ml (1 cup) coconut milk mixture. Place over low heat and add the
20 green prawns, peeled, leaving coconut milk. Stir for 2-3 minutes or until
tails intact heated through.
1 ⁄ 3 cup fresh coriander leaves 4 Meanwhile, heat remaining oil in a large frypan
Lime wedges, to serve over high heat. Add prawns. Cook for 2-3 minutes
each side or until they curl and change colour.
1 Heat 1 tbs of the oil in a large saucepan over Ladle the soup into bowls. Top with the prawns
medium heat. Add the onion and cook, stirring, and coriander. Serve with lime wedges.
top tip
Stir through some soaked,
drained dried rice vermicelli
noodles, if desired.
“
Delicious! Easy to make and tastes great – a new
winter favourite. I added 4 cups of stock and used
light coconut milk. I like my food quite spicy so
I used 4 teaspoons of curry paste and it was
perfect. Will be making this again.” chaz83
——————
90 taste soups favourites

contributors
RECIPES PHOTOGRAPHY
Alison Adams 29, 44, 48, 71, 75, 85 Julie Crespel 28, 49, 70
Sonja Bernyk 75, 89 Ben Dearnley 16, 35, 38, 42, 43, 47,
Cynthia Black 39, 63, 68 65, 88
Emma Braz 52 Sue Ferris 27, 34, 50
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easy italian taste

Is there anything more comforting in the colder months than
a big pot of soup bubbling away on the stovetop? Whatever your
one-bowl favourite - chicken, full of vegies, meat or seafood -
this latest cookbook from taste.com.au has it covered. These are
soups you'll want to make again and again. Roll on winter!

Taste Massel Super Soups Cookbook

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Taste Massel Super Soups Cookbook

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SUPER SOUPS

Delicious winter favourites in a bowl

BROUGHT TO YOU BY:

YOUR ALL-TIME FAVOURITES COOKBOOK

Food Director ——————

soup favourites taste 5

soup favourites taste 9

japanese chicken noodle soup with tofu croutons

10 taste soup favourites

1 Heat the butter in a large stockpot over

If you would like

soup favourites taste 13

1 tbs vegetable oil

low. Simmer, partially covered, for 1 hour Greek yoghurt, to serve

2 sprigs fresh continental parsley

14 taste soup favourites

200g thin dried rice-stick noodles 1 Place noodles in a large heatproof

soup favourites taste 17

chicken noodle soup

85g (1 ⁄ 3 cup) dried yellow split peas

18 taste soup favourites

hot & sour chicken broth

1.5L (6 cups) chicken consomme 1 Place the consomme or stock, star

soup favourites taste 21

2L (8 cups) salt-reduced chicken stock

1 ⁄4 cup fresh mint leaves

Sambal oelek, to serve

1 For wontons, line a tray with baking

22 taste soup favourites

ultimate chicken noodle soup

soup favourites taste 25

speedy tortilla soup

26 taste soup favourites

chicken & vegetable soup

1 Rinse chicken under cold water. Pat

soup favourites taste 29

soup favourites taste 31

sweet potato & carrot soup with coriander oil

32 taste soup favourites

tuscan bean soup

1 tbs olive oil

1 Heat the oil in a large saucepan

soup favourites taste 35

roast potato, cauliflower & parmesan soup

36 taste soup favourites

corn & split pea

2 tbs extra virgin olive oil, plus extra,

1 Preheat the oven to 210°C/190°C fan

soup favourites taste 39

roast cauliflower dhal soup

40 taste soup favourites

100ml extra virgin olive oil, plus extra,

50g finely grated parmesan

soup favourites taste 43

winter vegetable soup

1 tbs olive oil

1 Heat the oil in a large saucepan over medium-low

44 taste soup favourites

leek & potato soup