We’ve upped the ante on traditional vegetable soups with our vibrant selection – they’ll warm up even the chilliest of days.
Broccoli and kale soup with lemon crème fraiche
SERVES 4 PREP AND COOK TIME 30 MINUTES
200g kale leaves, stems removed, chopped coarsely
1 1/2 tablespoons extra virgin olive oil
1 large (200g) brown onion, chopped finely
3 cloves garlic, chopped finely
1.5 litres (6 cups) vegetable stock
650g sebago potatoes, chopped
450g broccoli, cut into florets, stems sliced thinly
1 cup loosely packed fresh flat-leaf parsley leaves
1 cup (240g) crème fraiche or sour cream
1 tablespoon finely grated lemon rind shredded lemon rind, to serve
1 Preheat the oven to 180°C (160°C fan-forced). 2 Rub 50g of the kale with 2 teaspoons of the oil. Place on an oven tray. Bake for 10 minutes or until crisp. 3 Meanwhile, heat the remaining oil in a large saucepan over medium heat; cook onion and garlic, stirring, for 5 minutes or until softened. 4 Add stock and potato; bring to the boil. Reduce heat to low; simmer, covered, for 5 minutes. 5 Add broccoli; simmer, covered, for 6 minutes or until vegetables are tender. 6 Stir in remaining kale and parsley; cook for a further 1 minute or until just wilted. Remove soup from heat. Using a stick blender, carefully blend the soup until smooth. Season to taste. 7 Combine crème fraîche and grated rind in a small bowl; season. 8 Ladle soup into bowls; top with crème fraîche mixture, kale chips and shredded rind. Suitable to freeze and microwave.
Test Kitchen tips
Sebago is a white-fleshed potato. You can use any white all-purpose non-waxy potato for this recipe. You can use chicken stock in place of vegetable stock, if you like. If using a jug blender or food processor to blend the soup, stand it for 10 minutes to cool slightly before blending. The heat build-up can cause the lid to blow off. The soup, without crème fraiche, can be frozen for up to 3 months.
Hearty curried vegetable and chickpea soup
SERVES 4 PREP AND COOK TIME 40 MINUTES
1 tablespoon extra virgin olive oil
2 cloves garlic, crushed
2 teaspoons finely grated fresh ginger
1 large (200g) brown onion, chopped
300g pumpkin, cut into 2cm cubes
1 medium (200g) potato, cut into 2cm cubes
2 medium (240g) carrots, chopped coarsely
1 tablespoon curry powder
2 teaspoons cumin seeds, toasted (see Test Kitchen tips, below)
1 litre (4 cups) vegetable stock
200g cauliflower, cut into small florets
440g canned chickpeas, drained, rinsed
4 pappadams
1/3 cup (95g) Greek-style yoghurt
1 tablespoon baby coriander leaves
1 Heat oil in a large saucepan over medium heat; cook garlic, ginger, onion, pumpkin, potato and carrot, stirring, for 5 minutes or until vegetables have softened. Add curry powder and half the cumin seeds; cook, stirring, until fragrant. 2 Stir in stock and bring to the boil; reduce heat and simmer, uncovered, for 15 minutes or until vegetables are just tender. Stir in cauliflower and chickpeas, simmer, uncovered, for 15 minutes until cauliflower is tender. Season to taste. 3 Microwave pappadums on HIGH (100%) for 30 seconds or until puffed. 4 Ladle soup into bowls; top with yoghurt, coriander and remaining cumin seeds. Serve soup with poppadoms. Suitable to freeze and microwave.
Test Kitchen tips
To toast cumin seeds, stir seeds in a small frying pan over medium heat for 2 minutes or until fragrant; remove from heat. The pumpkin will break down and thicken the soup. The soup is suitable to freeze at the end of step 2
Vegetable laksa
SERVES 4 PREP AND COOK TIME 25 MINUTES
1/2 cup (150g) laksa paste
1 litre (4 cups) vegetable stock
1 2/3 cups (400ml) canned coconut milk
1 lemongrass stalk, grated finely
2 fresh kaffir lime leaves, shredded finely
1 large (180g) carrot, sliced into ribbons
100g snow peas, halved diagonally
1 (150g) baby buk choy, leaves torn, stems chopped
200g fried tofu puffs
1 tablespoon fish sauce
2 teaspoons brown sugar
1 tablespoon lime juice
100g dried thick rice stick noodles
1/3 cup (25g) bean sprouts
1/2 cup loosely packed Thai basil leaves
1 long fresh red chilli, sliced thinly
1 lime, cut into wedges
1 Heat a wok over a high heat. Add laksa paste; cook, stirring, for 1 minute or until fragrant. Add stock, coconut milk, lemongrass and lime leaves; bring to the boil, add carrot. Reduce heat; simmer, uncovered, for 3 minutes or until the carrot is just tender. Add snow peas, buk choy and tofu, simmer, uncovered, for 1 minute. Stir in fish sauce, sugar and juice. Season to taste. 2 Meanwhile, place noodles in a heatproof bowl, add enough boiling water to cover; stand for 5 minutes or until tender. Stir to separate strands. Drain. Divide noodles between the serving bowls. 3 Ladle laksa over noodles. Serve topped with bean sprouts, basil and chilli; accompanied with lime wedges. Not suitable to freeze or microwave.
Test Kitchen tips
For a strictly vegetarian laksa, check the label of the paste to make sure it doesn’t contain fish sauce or shrimp paste. Also, use soy sauce instead of fish sauce. If you can’t find fried tofu puffs, use silken tofu instead and heat through gently.
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