Ham & Pea Soup

Ingredients

• 500g split peas


• 1 large ham hock (or 2 small ham hocks)


• 2 bay leaves


• Chicken stock

Directions

1. Add peas to a large pot, cover with stock and add extra.


2. Add hocks to the pot, and boil til meat is falling off the bone.


3. Cut off all meat and add back to the pot, discard bones.

Serves 6

Potato & Leek Soup

Ingredients

• Olive oil
• 2 leeks sliced
• 1 onion finely chopped
• 2 cloves garlic, crushed
• 600g potatoes, peel & chopped
• 3 cups chicken stock
• 100g chopped bacon (optional)
  
• 1x 375ml tin evaporated milk
• Salt & pepper
  

Directions

1. Saute leeks, onion, and garlic (and bacon, if you like) for 5-10 minutes. Add potatoes and cook for an extra 5 minutes.
2. Add stock and simmer uncovered, until potatoes are tender.
3. Puree mixture.
4. Return to heat and add milk, salt and pepper
5. Bring to boil.

Serves 4

Carrot Soup

Ingredients

• 6-8 large carrots, sliced
• 3 large onions, chopped
• 2 cloves of garlic, minced or chopped
• 2 cups stock (chicken or vegetable)
• Black pepper
• Salt
• Chopped parsley or coriander

Directions

1. Heat a small amount of oil in a large pot over medium heat. Add onions, garlic and carrots. Cook until onions are soft and carrots are cooked.
2. Add stock and cook over low heat for about 40 minutes. Add pepper and salt to taste.
3. Puree in a food processor or blender (the soup should be quite thick).
4. To serve, garnish with parsley or coriander.

Serves 4

Thai Pumpkin Soup

Ingredients

• 15 ml vegetable oil
• 15 g butter
• 1 clove garlic, chopped
• 4 shallots, chopped
• 2 small fresh red chili peppers, chopped
• 5 g chopped lemon grass
• 505 ml chicken stock
• 465 g peeled and diced pumpkin
• 355 ml unsweetened coconut milk
• 1 bunch fresh basil leaves

Directions

1. In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
2. In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

Serves 4