It’s winter and the cold weather has hit fast. Nothing says winter as loudly as a warming bowl of hearty and delicious soup. These are from the Coles kitchen.
Beef and Barley Soup
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Serves 4.
Ingredients:
2 tbsp olive oil
600g Coles Australian Beef Blade Roast, trimmed, cut into 3cm pieces
1 brown onion, halved
2 thyme sprigs
2 celery sticks, thickly sliced
2 carrots, chopped
1 bay leaf
3 garlic cloves, crushed
1 tsp ground cinnamon
5 cups (1.25 litres) beef stock
¾ cup (150g) pearl barley, rinsed
100g green beans, trimmed, cut into 4cm lengths
Thyme sprigs, extra, to serve
Method:
Heat oil in a large saucepan over medium-high heat. Add beef and cook for 5 mins or until browned all over. Transfer to a heatproof plate.
Add onion, thyme, celery, carrot, bay leaf and garlic. Cook for 3 mins or until starting to brown. Add cinnamon and cook for 30 secs or until fragrant. Add stock and 3 cups (750ml) water. Bring to the boil.
Return beef to pan. Reduce heat to medium-low and simmer, covered, for 1 hour or until beef is just tender.
Add barley and return to a simmer. Simmer, uncovered, for 30-40 mins or until barley is tender. Season.
Stir in beans. Cook for 5 mins or until beans are just tender. Serve topped with extra thyme sprigs.
Prawn Laksa with Zucchini Noodles
Prawn Laksa with Zucchini Noodles.
Serves 4.
Ingredients:
113g (2 nests) Coles Asia Thin Egg Noodles
1 tsp vegetable oil
2 lime leaves, crushed
185g jar laksa paste
4 cups (1 litre) salt-reduced chicken stock
400ml can coconut milk
200g raw prawns, peeled leaving tails intact, deveined
2 limes, juiced
1 tbsp brown sugar
2 tsp fish sauce
1 zucchini, cut into long matchsticks or noodles
1½ cups bean sprouts
½ cup coriander sprigs
Lime wedges, to serve
Method:
Cook the egg noodles in a medium saucepan of boiling water for 2 mins or until tender. Drain well.
Heat the oil in a large saucepan over high heat. Add the lime leaves and laksa paste and cook, stirring, for 1 min or until aromatic. Add the stock and coconut milk and cook, stirring occasionally, for 5 mins or until soup comes to a simmer.
Reduce heat to medium. Add the prawns and cook, stirring occasionally, for 2 mins or until prawns curl and change colour. Remove from heat. Add the lime juice, sugar and fish sauce. Season.
Divide the egg noodles and zucchini among serving bowls. Ladle over soup mixture and top with bean sprouts and coriander sprigs. Serve with lime wedges.
Cauliflower and Broccoli Soup with Crispy Curried Chickpeas
Cauliflower and Broccoli Soup with Crispy Curried Chickpeas.
Serves 4.
Ingredients:
40g butter
1 leek, pale section only, chopped
2 garlic cloves, chopped
800g broccoli, cut into florets
500g cauliflower, cut into florets
4 cups (1 litre) salt-reduced vegetable stock
½ cup (125ml) thickened cream
2 tsp olive oil
400g can chickpeas, rinsed, drained
½ tsp curry powder
1 tsp sea salt flakes
2 tbsp chopped flat-leaf parsley
Method:
Melt the butter in a large saucepan over medium heat. Cook the leek and garlic for 5 mins or until softened. Add the broccoli and cauliflower and cook, stirring occasionally, for 5 mins or until starting to soften.
Add the stock and ¾ cup (185ml) of water. Bring to a simmer. Simmer, uncovered, for 5 mins or until vegetables are tender.
Use a stick blender to blend the vegetable mixture until smooth. Stir in half the cream. Season with sea salt.
Meanwhile, heat the oil in a medium frying pan over medium-high heat. Cook the chickpeas, stirring, for 5 mins or until crisp. Add the curry powder and salt. Cook for 1 min or until fragrant.
Serve the soup topped with the chickpeas and parsley.
Red Lentil Soup with Caramelised Onion
Red Lentil Soup with Caramelised Onion.
Serves 4.
Ingredients:
2 tbsp olive oil
4 brown onions, thinly sliced
2 tsp ground cumin
2 tsp ground coriander
2 garlic cloves, crushed
2 potatoes, peeled, chopped
1 tbsp vegetable stock powder
2 cup (400g) red lentils, rinsed
¼ cup coriander leaves
1 tbsp pepitas (pumpkin seeds)
Method:
Heat the oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 15 mins or until onion is caramelised. Reserve half the onion in a bowl.
Add cumin, ground coriander and garlic to pan and cook, stirring, for 1 min or until fragrant. Add the potato, 3½ cups (875ml) of water and stock powder and bring to a simmer. Cook, covered, for 10 mins or until potato is tender.
Add lentils and bring to a simmer. Cook, covered, for 6-8 mins or until lentils are tender.
Remove from heat. Use a stick blender to carefully blend soup until smooth.
Add coriander leaves and pepitas to reserved onion. Serve soup topped with coriander mixture.
24°C