Easy Creamy Mushroom Soup (DF, GF)

I've recently been gifted a Soup Maker and I'm loving making lunchtime soups with my new toy. Just in time for the cooler months ahead. 

This Easy Creamy Mushroom Soup recipe is so quick and easy to throw together, and hits the spot for a delicious, hearty, creamy soup. 

Easy Creamy Mushroom Soup (DF, GF)

Ingredients:

1 onion, quartered

3 medium potatoes, peeled 

Half a pack of sliced mushrooms

3C water (or half water, half milk of your choice)

1 stock cube

Salt and white pepper, to taste

Small sprig of thyme (too much will turn the soup green)

Method:

1) Place all the ingredients in a Soup maker and close the lid tight. Make sure it's plugged in and sitting securely in its base. (Also make sure the ingredients don't surpass the MAX FILL line)

2) Power it on, and choose the "Smooth Soup" setting. 

3) Wait 30 minutes while it boils and blends. 

4) Enjoy a hot steamy and oh-so-creamy Mushroom soup!

Makes 1.7 liters, Serves 4. 

Marius' Butternut Soup (Wheat, Gluten & Dairy Free)

We have beautiful memories of fantastic family holiday's with our extended family, from my husbands side. And on these holidays we usually take turns cooking to share the load. My Brother in Law, Marius, has on more than one occasion treated us to his delicious version of Butternut soup!

Photo credit: amuse -your-bouche.com

Marius'Butternut Soup

Ingredients:
45g Butter (DF: Olive oil)
1 Medium Butternut, diced into cubes
2 medium Onions
1 Granny Smith apple, peeled & diced.
1 Orange, grated rind and juice.
Pinch Nutmeg
5ml Curry powder
10ml Corn flour (Maizena)
500ml Chicken stock
500ml Hot milk, or half cream. (DF: Use Rice Milk)

Method:
1. In a large soup pot melt the butter. Add onions, butternut and apple and stir to coat. Cover and cook over the lowest possible heat for 10mins. Check that it doesn't burn.
2. Stir in curry powder, nutmeg and maizena, together with orange rind. Cook for 1 minute - to develop spices.
3. Pour in chicken stock and hot milk and bring to the boil, stirring. Adjust heat to simmer, covering to prevent too much evaporation. Cook for another 20 mins.
4. Remove from heat and purée soup.
5. Add the orange juice, and reheat, but do not boil.
6. Taste, and season if necessary.
7. Serve while piping hot!

Serves: 4 (Make x 4 to feed 16 people at Soup Socials!)

Potato and Leek Soup with Crispy Bacon Bits (Gluten & Dairy Free)

It is Autumn now. The sun seems lazy in his rising, and there's a general slowing. We're all dragging our heels a bit, and having to throw on an extra coat as we leave the door. But it's also the season for warm cosy nights by the new Fireplace enjoying a hot cup of soup and a crusty piece of bread. We've noticed that during this time of year we tend to see less of our friends, as everyone seems to welcome the earlier nights and snug duvets beckon! We've decided that instead of all hibernating, we'll start a new little tradition of Soup Socials and everyone is invited!!! So Friday mornings I prepare a HUGE 10 litre pot of soup that simmers away until the whole neighbourhood can smell it. This Friday was our first get together and seeing as this Potato and Leek Soup is always a hit in our Family, I thought it best to start here!

Photo Credit: Myrecipes.com

Potato and Leek Soup with Crispy Bacon Bits (Gluten & Dairy Free)

Ingredients: For 4 people                                 For 16 People
3 Rashers bacon                                              250g pack of bacon
1 Tbs Oil                                                         3 Tbs Oil
2 Large leeks, sliced                                        8 Large Leeks, sliced
2 Medium Potatoes, peeled and Chopped       8 M Potatoes, (2kg)
1 litre Chicken stock                                        4 Litres Chicken stock

Method:
1. Heat the oil in a large (or HUGE) soup pot. Fry the chopped bacon until crispy. Remove.
2. Add the leeks to the pot and stir on medium heat for about 5 minutes or until soft.
3. Add the potatoes and stock and bring to a boil.
4. Reduce heat to low and simmer for about 20 minutes or until potatoes are tender. Remove from heat.
5. Using a handheld blender, purée the soup until it's silky smooth. Taste test and season with salt and pepper. Add the crispy bacon.
6. Serve with crispy bread and good company!

Serves: 4 or 16

Winter Warmer Four Bean and Tomato Soup (Gluten, Wheat, Dairy free)

This is a recipe that I got off the Pick n Pay website (Find it here) and not only is it really easy and quick to make, it's also SO DELICIOUS!!! It's a real winter warmer, and as the days are getting chilly here in Knysna my kids are asking for it often! I've added my own twist :)



Winter Warmer Four Bean and Tomato Soup (Gluten, Wheat, Dairy free)

Ingredients:
1 onion, chopped
1 cup celery stalks
1 cup carrots, peeled and sliced
1 can tomato, chopped
1 glug PnP Finest extra-virgin olive oil
4 cups beef stock
1 pinch salt and milled pepper
2 cans four-bean mix, drained and rinsed
250g Boerewors Sausage

Method:
1. Heat a glug of oil in a large soup pot and fry onion, celery
and carrot for 4-5 minutes.
2. Add remaining ingredients (except last 2) and simmer until carrots and celery
are soft.
3. While the Soup cooks, brown the Boerewors Sausage in a frying pan until cooked through. Cool a bit. Cut into slices. Pour the fat into the soup pot for extra flavour.
3. Depending on preference you can now use a stick blender and pulse a few times to reach a chunky consistency, or you can leave it as is. (We like the clear soup with chunks of veg)
4. Add the Boerewors slices just before serving with a delicious freshly baked bread!

Serves 5

Butternut Soup

This my my standard Butternut Soup recipe. MMmmmmm!



Butternut Soup

Ingredients:
60ml Butter
60ml Grated orange rind
1kg Butternut, chopped
2 Large Potatoes, diced
2 Medium carrots, sliced
1 Sprig celery
Salt & Pepper
Nutmeg
500ml Vegetable Stock
500ml Milk (DF: Use Rice milk)

Method:
1) Melt the butter in a large pot and saute all the vegetables for 5 minutes.
2) Cover and cook gently until done, stirring from time to time.
3) Gradually add the stock, then the milk and bring to the boil, stirring constantly.
4) Remove from heat and puree until smooth.

Serves 5

Red Lentil Soup

This is my trusty standby on a chilly day! Luckily I usually have the ingredients needed on hand.

 

Red Lentil Soup

Ingredients:
1C Red Lentils
30ml Butter
1 Onion, peeled
2 Celery stalks, sliced
2 Carrots, grated
Rind of 1 lemon
5C Vegetable stock
Salt & Pepper to taste

Method:
1) Saute the onion in butter for 3 minutes.
2) Add the celery and carrots and let them sweat for 5-10 minutes.
3) Stir in the lentils, add the lemon rind, stock, salt and pepper to taste.
4) Bring to the boil, reduce heat and simmer 15-20 minutes until veg are tender.
5) Roughly blend the soup in a food processor. (The recipe says it should not be smooth, but I prefer it smooth.)

Serves 5

Pumpkin & Roast Apple Soup

This is a delicious variation of a typical South African Butternut Soup



Pumpkin & Roast Apple Soup

Ingredients:
3 Apples, peeled and cut into 2 cm chunks
1 Butternut, peeled and cut into chunks (any pumpkin will do)
Olive Oil
Pinch of Chilli flakes
Drizzle of Honey
2C Chicken Stock
Salt & Pepper
Pumpkin Seeds

Method:
1) Preheat oven to 220*.
2) Toss apples and Butternut with Olive Oil and place into a roasting pan. Sprinkle with Chilli flakes and drizzle with honey.
3) Roast for 30 min, turning once or twice.
4) Empty the contents from the roasting pan into a saucepan.
5) Add 1 C Stock, and simmer for 15 minutes.
6) Blits with a handheld blender, adding a bit of stock until it's the right consistency.
7) Season with Salt and Pepper.
8) Toast pumpkin seeds and sprinkle into each bowl when serving.

Serves: 6

Best Ever Tomato Soup!!!

Although my kids' love Tomato Soup, it's never been one of my favorites...

...until.our.lips.met!!!!

Oh I cannot describe how delicious THIS recipe is!!! When we moved house last month a dear friend brought us homemade soup for lunch and it was out of this world! Thanks Chrissi for being so kind as to share it with us xxx

Best Tomato Soup EVER!

Ingredients:
30ml Olive oil
2 Onions Chopped
5ml Fine Cumin
2ml Cayenne Pepper
15ml Paprika
2 Cans Baked Beans

1 Can Chopped Tomatoes
1 L Water
15ml Tomato Paste

5ml Dried Mixed Herbs
Dash of Tabasco Sauce
Salt to Taste

Method:
1. In a large Soup pot, heat the oil and fry the onions until soft.
2. Add the Cumin, Paprika, and Cayenne Pepper and saute for 1 min.
3. Add the 3 tins and 1 L boiling water. Stir in the paste, herbs, and Tabasco sauce and simmer for 20 min.
4. Remove from heat and allow to cool slightly. Puree in a food processor or with a stick blender.
5. Serve hot with fresh bread! Yummy!!!

Serves 5-6

Delicious Pea and Bacon Soup

This week has been absolutely freezing in Knysna!!! Everyone is hibernating and staying indoors as much as possible. This weather definitely calls for some soup, and the quickest and Easiest Soup to make is my Delicious Pea and Bacon Soup!

Delicious Pea and Bacon Soup

Ingredients:
500g Packet of Split Peas
2 Onions, chopped
40ml Ina Paarman's Chicken Stock powder
2tsp Dried Majoram
3l Boiling water
Salt and Pepper

Toppings:
100g Bacon bits, fried
1 Pkt Croutons

Method:
1. Put all the ingredients {EXCEPT THE TOPPINGS!} into a large pot.
2. Bring to the boil and simmer for 30 min until the peas dissolve.
3. Puree the Soup. Add some salt and Pepper to taste.
4, Top with Crispy Bacon bits and Croutons.
DELISH!!!

Serves 6

Carrot & Coconut Soup

Now that it's winter, it's definitely time to pull out your favorite soup pot and head out to a fresh Vegetable market near you! A week or so ago, I was visiting my friend Claire and moaning about how I had lost all motivation and inspiration to cook. She immediately came to my rescue with 2 gorgeous soup recipes! Thank you my friend - you saved my day!

I tried this one first and it's STUNNING! I screwed up my nose when I saw that it required fresh Ginger and asked her if I could leave that out, but she replied with a definite NO! And having now made it myself, I have to agree! Use this recipe as is, or don't even bother!

Carrot & Coconut Soup

Ingredients:
1 Large Onion chopped
4C Chicken broth (or 4C water + 2 stock cubes)
2 tsp Crushed Garlic
2 Tbs Grated Ginger
1 tsp Curry powder
6 Peeled & sliced Carrots
2 Peeled & cubed Sweet potatoes (regular will do)
340ml Coconut milk
Salt & Pepper

Method:
1. Saute (also called: dry frying) the onions in a tablespoon of broth for 5 minutes.
2. Add garlic, ginger & curry powder, mix well.
3. Add the remaining broth, carrots & sweet potatoes and simmer on medium heat until the vegetables are tender (But not mush - There's no good in that!) 15 minutes.
4. Remove from the stove. Add the coconut milk and blend with a hand held blender.
5. Taste and decide if it needs more salt or pepper.
6. Serve with a delicious fresh loaf of your favorite bread!

Serves: 6