Mixed Vegetable Clear Soup

Ingredients
  

  • Cabbage - 1/2 cup finely chopped
  • Carrots - 1/3 cup finely chopped
  • Capsicum - 1/3 cup chopped
  • French beans - 1/4 cup finely chopped
  • Ginger - 3/4 tsp
  • Garlic - 1/2 tsp finely chopped
  • Oil - 1 tbsp
  • Pepper - 1/4 tsp
  • Salt - to taste
  • Water - 3 cups

Instructions
 

Step 1

  • Heat 1 tbsp oil in a pot and add 1/2 tsp chopped garlic and 3/4 tsp chopped ginger. Sautee well. Add 1/4 cup spring onions to the pot, followed by the rest of the vegetables.

Step 2

  • Saute for 2-3 minutes and then add 3 cups of water. Season with pepper and salt as required.

Step 3

  • Stir well and cover the pot. Simmer the flame down till the vegetables are almost cooked. Serve hot!

Broccoli and Green Pea Soup

Chef Harish Rao

Ingredients
  

  • 100 g broccoli florets stalks peeled; finely chopped
  • 1 cup onion finely chopped
  • 1 quart water or chicken broth
  • 1 cup fresh green peas
  • 1 tablespoon butter
  • 3 tablespoons flour
  • 2 cups half and half or evaporated low fat or skimmed milk
  • Salt and freshly ground black pepper
  • Snipped chives for garnish

Instructions
 

  • Simmer the broccoli and a half onion in the water or stock for 15 minutes or until tender. Add the peas and simmer for 5 minutes longer just to cook through. (As you are simmering, be sure to keep the level of the water constant so that it does not evaporate too much.) When the vegetables are tender, puree the mixture (vegetables and liquid) through a food mill or blender. (If you puree it with a food processor or a blender, pass the puree through a sieve to remove any tough bits.)
  • In a clean saucepan heat the butter. Add the remaining onion and cook for 5 minutes, over low heat or until very tender but not brown. Add the flour and cook for a few seconds. Whisk in the strained puree, bring to a boil and simmer for 10 minutes, stirring on occasion to make sure the flour does not stick to the bottom of the saucepan. Gradually add the half and half or evaporated milk and adjust it to the texture you like. Bring the liquid to just to under a boil; season to taste with salt and pepper. Ladle out and garnish with chives if you wish.

Pumpkin and Ginger Soup

Chef Harish Rao

Ingredients
  

  • 1 large shallot about 50g, peeled, cut in half
  • 1 long red chilli about 10g, cut in half
  • 8 cm-piece fresh ginger about 30g, peeled, coarsely chopped
  • 3 cloves garlic peeled
  • 2 limes zested and juiced separated
  • 1/2 fresh coriander about 8g, leaves and stems separated
  • 1 tablespoon oil
  • 3 medium carrots peeled, sliced
  • 900 g Kent pumpkin peeled, seeded, cut into 3cm pieces
  • 5 cups chicken stock or water
  • 400 ml can coconut milk

Instructions
 

  • Blend the shallot, chilli, ginger, garlic, lime zest and coriander stems in a food processor to form a paste-like mixture.
  • Heat a medium heavy pot over medium-high heat. Add the oil and paste and cook for 2 mins or until mixture is fragrant. Add the carrots, pumpkin, stock and all but 2 tablespoons of the coconut milk. Cover and bring to a simmer. Cook for 20 mins or until vegetables are tender.
  • Using a blender, and working in batches, puree the soup with 2 tablespoons of lime juice until smooth and creamy. Season with salt. Ladle soup into bowls and garnish with remaining coconut milk and coriander leaves.

Tomato And Red Pepper Soup

Chef Harish Rao

Ingredients
  

  • SOUP
  • 2 large red bell peppers left whole
  • 1 cup can crushed or peeled tomatoes in juices
  • 1 cup can tomato paste
  • 1 cup water sub up to half with extra coconut milk for creamier soup
  • 1 cup can light coconut milk use full fat for creamier soup
  • 1 1/2 Tbsp dried dill or sub 3 Tbsp (5 g minced fresh dill per 1 1/2 Tbsp dried)
  • 1 Tbsp garlic powder
  • 1 tsp dried basil or sub 2 tsp minced fresh basil per 1 tsp dried
  • 1/2 tsp each sea salt and black pepper
  • 3-4 Tbsp coconut sugar or stevia to taste
  • 1 pinch red pepper flake optional // for heat
  • FOR SERVING optional
  • Croutons
  • Sliced tomatoes
  • Fresh dill
  • Full-fat coconut milk
  • Nutritional yeast or Vegan Parmesan Cheese
  • Black pepper

Instructions
 

  • Roast red peppers in a 500 °F (260 °C) oven (on a foil-lined baking sheet) or over an open flame on a grill or gas stovetop until tender and charred on all sides - about 10-15 minutes in the oven, or 5 minutes over an open flame. Then wrap in foil to steam for a few minutes.
  • In the meantime, add remaining soup ingredients to large pot and bring to a simmer. Then unwrap red peppers, let cool to the touch, and remove charred outer skin seeds and stems. Add to soup
  • Transfer to blender to purée soup. Then transfer back to saucepan/pot and bring to a simmer over medium-low heat. Taste and adjust seasonings as needed, adding more coconut sugar or stevia to sweeten, red pepper flake for heat, basil or dill for earthiness, garlic powder for overall flavor, or salt for saltiness. I added a bit more of each. Go for big flavor!
  • Let simmer on low for at least 10 more minutes. The longer it simmers, the deeper the flavor develops.
  • Serve as is or top with desired toppings, such as croutons, fresh dill or basil, tomatoes and/black pepper.