Liquid Gold

I've been known to make soup in 40+ degree heat. So it's not unusual for me to randomly decide that it's soup season.

Sometimes I just feel like a hot bowl of soup.

It's that simple.

And this soup recipe was the perfect solution to my craving.

Thai Pumpkin Soup

This recipe made enough for nine decent portions.

I froze the excess into individual containers for easy lunches or dinners.

Or snacks, if the mood strikes..

This was probably the easiest soup I've ever made.

Ingredients
1 tablespoon of olive oil
1 brown onion, coarsely chopped
2 clove of garlic, grated
1.5 kg of butternut pumpkin, peeled, coarsely chopped
2 tsp ground coriander
1 tsp ground cumin
1 tbs ginger, chopped or grated
1 litre of vegetable stock
200ml of coconut milk or cream

Instructions
Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.
Add the ground coriander, cumin, fresh ginger and cook, stirring until aromatic.
Add the pumpkin and coat in the spices before adding the stock. Bring to the boil
Reduce heat to low and simmer and stir occasionally. Cook for 30 minutes or until the pumpkin is tender.
Remove from heat and allow to cool slightly.
Using stick mixer - Mix until smooth.
Add the coconut cream or milk  and season with salt and pepper to taste.
Serve.

xx

Original recipe here

Hola Enchilada Soup

I know it's summer.

But I love soup.

I love that it's super quick to make a pot and I love that one batch can feed me for a week.

On Sunday, my housemates mocked me for making soup on a 36°C day. But I was determined.

OK... Perhaps it's a lazy girls' meal... But most soups are healthy, right ? All filled with veggies and other healthiness.

I like to make a batch of soup and freeze it in individual containers. Easy for work lunches and easy for dinner. What could be better?!

On the weekend, I was on a mission to make a soup recipe I had seen on Pinterest* 

AND.. by the end of the day it was raining. So I've decided that this soup is like a rain dance in a pot!

Chicken Enchilada Soup

OK.. So you probably won't try this until winter - But here's the run down just in case....

Ingredients

1L Chicken Stock

2 Chicken Breasts

2tsp ground cumin

1tsp chilli flakes

1/2tsp paprika

1 can diced tomatoes

1 chopped capsicum

3 cloves garlic; minced

1 can 3bean mix

1 can sweetcorn kernels

4 tbsp tomato paste

How ??

Heat chicken stock in a large pot.

Add chicken breasts; simmer for 20 minutes

Remove chicken breasts; shred; set aside

Add tomatoes, capsicum and garlic to pot; stir; simmer for 20minutes

Add beans, corn and tomato paste; stir; simmer for 10 minutes

Add shredded chicken breast; stir; simmer for 20 minutes

Serve (or if you're like me, ladle into individual containers; set aside to cool slightly; freeze)

*NOTE : I have made some alterations to the original recipe which contained cheese and jalapenos.

xx