Monday, 7 April 2014

Staples: Soups

Nothing fancy, just the staples that nourish our family on a regular basis...

As the weather cools my mind turns to soups. Warm, nourishing and delicious. We cook soups in bulk and have them for lunches and dinners all though the cooler months. I am a sucker for a hot lunch and soups ensure that I am not gorging on too many carbs.

These are easy to cook and require little attention. They freeze well and the kids are happy to devour them. Orlando is often heard saying "When I drink the juice, I can feel it healing my body" I hear ya buddy and I couldn't agree more!

Chicken Noodle Soup
250 g Chicken Breast very thinly sliced
Onion - Diced
Ginger 2 inch knob
4 Cloves Garlic
Can of Corn Kernels
1 large Carrot cubed
2 Celery sticks cubed
3 Eggs beaten
1 pkt Vermicelli Rice Noodles or Soba Noodles
2 Liters of good Chicken Stock (we make our own)

- Heat oil, saute garlic, ginger and onion until translucent
- Add carrot, celery and corn and cook until slightly soft
- Cover with stock and bring to the boil.
- While boiling rapidly, add thinly sliced chicken (the chicken will cook very quickly is sliced thinly)
- Bring back to the boil. Use a wooden spoon to stir the pot, making a 'whirlpool'. Pour in the beaten egg in a fine stream. The egg will cook on contact with the boiling water.
- Add vermicelli or soba noodles and cook until soft. 

Onion - Diced
4 Rashers Bacon - sliced or cubed
2 Celery Sticks cubed
2 Carrots cubed
1 Can Corn Kernals
2 Cans Chopped Tomatoes
2 Liters of Good Chicken Stock
1 Cup Macaroni
1/2 Cup Parsley
Shaved Parmesan

- Heat oil, saute onion until translucent
- Add bacon and fry until caramalised
- Add carrot, celery and corn and cook until slightly soft
- Add tomato cans and cover with stock. Bring to the boil.
- When boiling rapidly, add macaroni and cook until soft. 
- Take off the heat and stir through chopped parsley.
- Serve with a generous sprinkle of shaved Parmesan.

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