French Onion Soup
4 large onions, thinly sliced
6 cups beef stock
2 tbsp butter
1 tsp dried thyme
1 bay leaf
1 baguette, sliced
1 cup Gruyère (or any hard cheese) cheese, grated
Salt and pepper to taste
Sauté sliced onions in butter until caramelised. Add beef stock, thyme, and bay leaf. Simmer for 20 minutes. While the soup is simmering, toast the baguettes. Add cheese and melt under the grill. Serve the soup with toasted baguette slices with melted cheese on top.
Broccoli Cheddar Soup
4 cups broccoli florets2 cups shredded cheddar cheese
1 large onion, chopped
3 cloves garlic, minced
4 cups vegetable stock
1 cup milk
2 tbsp butter
2 tbsp flour
Salt and pepper to taste
Sauté onions and garlic in butter. Add chopped broccoli and vegetable stock. Simmer for 15 minutes. Blend half the mixture, return to pot, add milk and cheddar cheese. Stir until cheese is melted, and season with salt and pepper.
Chicken Tortilla Soup
2 cups cooked chicken, shredded
1 tin (400g) diced tomatoes
1 tin (400g) black beans, drained and rinsed
1 cup corn kernels (tinned or frozen)
1 large onion, chopped
3 cloves garlic, minced
4 cups chicken stock
1 tsp ground cumin
1 tsp chilli powder
1 cup tortilla chips, crushed
1 lime, juiced
1/4 cup chopped fresh coriander
Sauté onions and garlic. Add tomatoes, black beans, corn, chicken stock, cumin, and chilli powder. Simmer for 15 minutes. Stir in cooked chicken. Serve with tortilla chips, lime juice, and coriander.
Thai Coconut Soup
2 chicken breasts, thinly sliced
4 cups coconut milk
2 cups chicken stock
2 stalks lemongrass, cut into 2-inch pieces and smashed
2 tbsp fresh ginger, sliced
1 cup mushrooms, sliced
2 tbsp fish sauce
1 tbsp chilli paste
2 limes, juiced
1/4 cup chopped coriander
Bring chicken stock to a simmer with lemongrass and ginger. Add coconut milk, sliced chicken breast, mushrooms, and chilli paste. Simmer until chicken is cooked. Add lime juice, fish sauce, and coriander before serving.
Chicken Noodle Soup
2 cups cooked chicken, shredded
1 large carrot, sliced
2 celery stalks, sliced
1 large onion, chopped
3 cloves garlic, minced
6 cups chicken stock
2 cups egg noodles
2 tbsp olive oil
Salt and pepper to taste
Sauté onion, garlic, carrot, and celery in olive oil. Add chicken broth and bring to a boil. Add egg noodles and cook until tender. Stir in shredded chicken. Season with salt and pepper.
Potato and Corn Chowder
4 large potatoes, peeled and diced
1 cup corn kernels (tinned or frozen)
1 large onion, chopped
3 cloves garlic, minced
4 cups vegetable stock
1 cup milk or cream
2 tbsp butter
Salt and pepper to taste
Sauté onion and garlic in butter. Add potatoes, corn, and vegetable broth. Simmer until potatoes are tender. Blend half the mixture, return to pot, stir in milk or cream, and season with salt and pepper.
Creamy Mushroom Soup
1 lb mixed mushrooms, sliced
1 large onion, chopped
3 cloves garlic, minced
4 cups vegetable stock
1 cup double cream (or light cooking cream)
2 tbsp butter
1 tsp dried thyme
Salt and pepper to taste
Sauté onions, garlic, and mushrooms in butter. Add vegetable stock and thyme. Simmer for 15 minutes. Blend until smooth, stir in cream, and season with salt and pepper.
