Indholdsfortegnelse for #56 i taste.com.au Cookbooks

“Here are nourishing, feel -good soups to love. One of the best things about winter has to be the food we all crave – with hearty, full-of-goodness, gorgeous umami soups at the top of the list. In our first Eat Real soup cookbook from the taste.com.au food team, we’re offering up truly super bowls. Loaded with veg and lighter on calories, these soups will satisfy the hunger and are packed with flavours to warm you up from the inside out. Enjoying a variety of different coloured vegetables each day is key to staying well and warding off winter colds and flus. These soups will help you stay on track. Plus, keep an eye out for the super veg (SV) symbol throughout the book. It means that recipe has at least…

slow cooker gut-healing chicken soup  serves 6 | prep 45 mins | cooking 6 hours 55 mins 2 tbs olive oil 1 leek, halved, thinly sliced 1 brown onion, finely chopped 2 carrots, peeled, cut into 2cm pieces 2 celery sticks, sliced 3 garlic cloves, crushed 350g sweet potato, peeled, cut into 2cm pieces 2 (about 370g) parsnips, peeled, cut into 2cm pieces 2 zucchini, chopped 3/4 cup continental parsley leaves, chopped 2 lemons, rind finely grated, juiced 60g baby spinach Crusty wholegrain bread, to serve (optional) soup base 1.8kg whole organic or free-range chicken 1 brown onion, halved 1 carrot, halved 1 celery stick, halved 2 fresh bay leaves 4 fresh continental parsley sprigs 1 tbs apple cider vinegar (see tip) 1L (4 cups) homemade slow cooker chicken stock…

there is something nourishing and comforting about a homemade stock. It results in a deep, richly flavoured soup base, which has many health benefits. While store-bought stock is a quick and easy option, if you have the time, try making your own. It’s a fantastic way to use up leftovers, is more economical, has no additives and is low in salt. This chicken stock is made with real bones, so it contains beneficial gelatine and minerals. Keep chicken bones and the carcass from a roast chicken for a budget-friendly chicken stock. They can be stored in a sealable plastic bag in the freezer for up to three months before making the stock. Same goes for clean vegetable offcuts. The beauty of making stock in the slow cooker is you can…

slow-cooked vego minestrone serves 6 | prep 20 mins | cooking 6 hours 45 mins 2 tbs olive oil 1 red onion, finely chopped 3 celery sticks, finely chopped 3 carrots, peeled, finely chopped 1 fennel bulb, trimmed, core removed, finely chopped 3 garlic cloves, crushed 2.5L (10 cups) vegetable stock 400g can borlotti beans, drained, rinsed 400g can diced tomatoes 1 parmesan rind (optional, see tip) 145g (1 cup) small dried macaroni 160g (4 cups) chopped purple kale leaves Basil pesto, fresh purple basil leaves, finely grated parmesan or non-animal rennet cheese, to serve Bread, to serve (optional) 1 Heat the oil in a large frying pan over medium-high heat. Add the onion, celery, carrot and fennel. Cook, stirring often, for 10 minutes or until vegetables are soft and…

coconut, beef & pumpkin curry soup serves 4 | prep 25 mins | cooking 1 hour 45 mins 1 tbs coconut oil 500g beef oyster blade steak, trimmed, cut into 2.5cm pieces 1 large red onion, halved, thinly sliced 1 large carrot, peeled, halved lengthways, thinly sliced diagonally 4cm-piece fresh ginger, peeled, grated 3 garlic cloves, crushed 1 lemongrass stem, pale section only, bruised, finely chopped 1 tbs finely chopped fresh coriander root and stem 70g ( 1/4 cup) red curry paste 400ml can coconut milk, plus extra, to drizzle (optional) 500ml (2 cups) salt-reduced chicken stock 500g butternut pumpkin, peeled, deseeded, cut into 2cm pieces 2 tsp fish sauce 2 tsp coconut sugar 1 bunch baby pak choy, leaves separated 1 lime, juiced 1/3 cup fresh coriander leaves, chopped…

coconut & lemongrass mussel soup  serves 4 | prep 5 mins | cooking 10 mins 150g vermicelli bean thread noodles 1 tbs coconut oil 2 large (about 150g) red Asian shallots, halved, thinly sliced 1 lemongrass stem, pale part only, finely chopped 1 long fresh red chilli, thinly sliced 3 tsp finely grated fresh ginger 2 garlic cloves, crushed 6 fresh kaffir lime leaves 270ml can coconut milk 1 lime, rind finely grated, juiced 1 tsp brown sugar 1 tsp fish sauce 1kg pot-ready mussels 1 Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 3 minutes or until noodles are tender. Separate with a fork. Drain and refresh under cold running water. 2 Heat the oil in a large saucepan over medium-low heat. Add…