The addition of the bacon is sure to please everyone in this nutritious soup which is so easy to make.

Serves 4

Ingredients

4 rashers rindless bacon (fat removed), finely chopped
1 onion, finely chopped
2 cloves garlic, crushed
1 Tbsp Olive Oil
6 cups chicken stock
250g broccoli
2 cups peas (frozen are fine if fresh aren't available)
1 potato, grated
1 carrot, grated
1/4 cup parsley, finely chopped

Method

1. Heat the olive oil in a large saucepan, then add the bacon and onion and cook for 2 minutes, stirring frequently.
2. Add the garlic, then cook for a further 2 minutes.
3. Pour in the chicken stock, then add the broccoli, peas, potato and carrot.
4. Bring the soup to the boil, then reduce the heat and simmer for about 5 minutes. Add the parsley, and heat for a further minute.
5. Serve warm.

A hearty soup great for those cold winter nights!

Serves 4

Ingredients

4 Lamb shanks
1 1/2 L Beef stock (low salt)
1 Small Sweet Potato, peeled and chopped
2 Medium Carrots, roughly chopped
2 Medium Onion, sliced
2 Small Zucchini (Courgette), chopped
2 Celery sticks, finely chopped
400g can tomatoes
2 Garlic cloves, crushed
1/2 Cup Tomato paste

Method

1. Combine the lamb, carrots, onions, garlic, sweet potato, celery, undrained crushed tomatoes, stock and tomato paste in large saucepan. Cover and simmer for 1 hour.
2. Add the zucchini and simmer uncovered for a further 30 minutes or until lamb is tender.
3. Remove the lamb from soup and remove and discard the bones.
4. Return the meat to the soup and stir until heated through.

Serve and enjoy!
 

This soup is spicy and filled with flavour. If you don't like it hot, just cut out the chilli, or remove the seeds.

Serves 4

Ingredients  

12 Green prawns, peeled and deveined
1 Tbsp Olive oil (Extra virgin)
1 Garlic clove, crushed
1 Tbsp Fresh ginger, grated
4 Green (spring) onions, sliced
1 Red chillies (large), sliced
2 Lemongrass stalk, finely sliced
2 Tbsp Fresh coriander leaves, finely chopped
2 Tbsp Fresh mint leaves, finely chopped
8 Cups Vegetable stock (low salt)
2 Tbsp Fish sauce
2 Tbsp Fresh lemon juice

Method

1. Heat the oil in a frying pan, and add the garlic, ginger, spring onions, chilli and lemongrass. Heat gently for about 30 seconds.
2. Add the stock, bring to the boil, cover and simmer for about 15 minutes.
3. Add the prawns, and simmer for a further 3 minutes until the prawns change colour.
4. Add the lemon juice and fish sauce.
5. Put 3 prawns in each bowl, top with the soup and divide the herbs between the bowls. Serve immediately. 
 

A naturally sweet soup with a hint of chilli!

Ingredients 

10 Large Tomatoes
2 Red capsicum (peppers)
1 Red chilli, seeded and finely chopped
1 Garlic clove, crushed
500 ml Chicken or Vegetable stock (low salt)
1/2 Cup Fresh basil leaves, finely chopped
2 Tbsp Olive oil (Extra virgin)
1 Tbsp Red wine vinegar
1 pinch Sea salt

Method

1. Cut the tops off the tomatoes and discard. Roughly chop them.
2. Grill the capsicum whole till black, then peel and finely chop.
3. Heat some oil in a large saucepan and add the capsicum, chilli and salt. Cook for 5 minutes.
4. Add the garlic and cook for more 2 minutes.
5. Add the tomatoes, vinegar and basil and simmer for 10 minutes. 
6 Add the stock, bring to the boil and simmer for a further 15 minutes.
7. Serve with a sprinkle of chopped basil.

Are you feeling like you are coming down with the flu, is it cold outside or are you just feeling like you need something comforting? Then this is the soup for you! The lemongrass adds authentic Asian flavour to this wonderful soup.

Serves 4

Ingredients 

2 Tbsp Olive oil (Extra virgin)
1 Onion, finely chopped
3 Garlic cloves, crushed
3 tsp Fresh ginger, grated
1 1/2 Tbsp Lemon grass, finely chopped
4 Spring (Green) onions, finely chopped
1 Tbsp Soy sauce (low salt)
3 1/2 Cups Vegetable stock (low salt)
300 g Firm tofu, chopped into 1 inch cubes
2 Celery sticks, finely chopped
2 Tbsp Fresh lemon juice
1/4 Cup Fresh coriander leaves, finely chopped

Method

1. Heat the olive oil in a large pan, and cook the onion for about 2 minutes. Then add the garlic, ginger and lemongrass and cook for another 3 minutes, stirring occasionally.
2. Add the spring onions and soy sauce, stir well and cook for another 5 minutes.
3. Pour in the stock and bring to the boil, then add in the tofu, celery and lemon juice. Simmer for 3-5 minutes until the tofu has heated through.
4. Serve and sprinkle with the coriander leaves.

Notes & tips:

- This soup also works well with chicken.

Feel free to add any of your favourite veggies to this soup because anything goes!

Ingredients 

4 Zucchini (Courgette), chopped
4 Carrots, finely chopped
1 Cauliflower, chopped
1 Large Leek, sliced finely
1 Sweet Potato, peeled and chopped
1/2 bunch Fresh parsley, chopped finely
4 Vegetable Stock Cubes
3 x 400g tins of diced tomatoes
1 1/2 L Water
1 pinch Herb Salt
Fresh Cracked Black Pepper to Taste

Method

1. Add all ingredients to a large saucepan, bring to boil and simmer with lid on for about 10 minutes.
2. Serve with cracked pepper.