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Taste Massel Super Soups Cookbook
Taste Massel Super Soups Cookbook
Australia’s
TOP-RATED
RECIPE
COLLECTIONS
MEAT
broccoli, corn & bacon chowder...................................75
harira...........................................................................................67
lamb & pumpkin soup........................................................75
lamb shank & pearl barley scotch broth.....................64
meatball & tomato soup...................................................64
meatball soup with cheesy bread crusts............... 60
pea & ham soup .................................................................... 71
pork, bean & kale goulash soup..................................68
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sausage minestrone with broccolini & celeriac....68
slow-cooked beef & barley soup.................................72
spicy lamb, tomato & chickpea broth........................63
SEAFOOD
bouillabaisse..........................................................................85
italian seafood soup with garlic croutons.................81
prawn, fennel & couscous soup....................................78
Cover Recipe: Meatball soup prawn laksa.............................................................................82
with cheesy bread crusts, p60 roast tomato soup with prawns & basil oil..............86
Recipe: Jo-Anne Woodman salmon miso soup with sesame sushi.......................86
Photography: Al Richardson salmon tom kah pla.............................................................85
Styling: Bhavani Konings sopa de mariscos.................................................................89
thai-style red curry pumpkin soup with prawns.... 90
Food Prep: Kerrie Ray
SUPER SOUPS
SUPER SOUPS
Delicious winter favourites in a bowl
welcome
“As soon as the weather begins to turn chilly,
I start making soup. Whether you have a preference for
home-made chicken broth to ward off those winter blues,
a classic pureed pumpkin soup or something completely
different, you have to agree that soup is definitely food for
the soul. Hearty, warming and nourishing on even the
coldest of days, soup is comfort food central!
One of the great things with soups is that they can be as
simple or as complicated as you like, and they can be
dressed up with all kinds of toppings – a drizzle of pesto
here, crispy pieces of prosciutto there, or even miniature
cheese toasties for a great finishing flourish.
A great stock can also lift a soup from ordinary to
sensational. Cooking with 100% plant-based, gluten-free
Massel stock is the perfect way to add a dash of
healthy flavour to your soups this winter.
There are soups in this new cookbook, Super Soups,
to tempt everyone’s tastebuds. Try making them in big
batches and freezing portions for a rainy day – winter
will be a whole lot tastier!
——————
soup
easy
favourites
italian taste 7
chicken
These soups are comfort food in a bowl.
From the ultimate chicken noodle soup to
a Malaysian laksa, a speedy tortilla soup and
more, we have your winter favourites sorted.
——————
1L (4 cups) Massel Plant Based Chicken Style saucepan over medium-high heat. Bring to the boil.
Liquid Stock Reduce heat to low. Add chicken and poach for
5-6cm piece fresh ginger, peeled, 15 minutes or until just cooked through. Transfer
cut into matchsticks chicken to a clean board. Set aside for 5 minutes,
4 green shallots, cut diagonally into 2cm slices to rest. Thinly slice chicken diagonally.
2 (about 500g) chicken breasts 3 Meanwhile, place nori in a heatproof bowl. Pour
1 ⁄ 2 nori sheet, crumbled over boiling water. Set aside to develop flavours.
125ml (1 ⁄ 2 cup) boiling water 4 Place tofu, sesame oil and soy sauce in a bowl.
250g firm tofu, cut into 1.25cm cubes Gently toss to combine. Spread over prepared tray.
2 tsp sesame oil, plus few drops extra Roast for 10-12 minutes or until golden.
2 tsp soy sauce 5 Cook noodles in a large saucepan of boiling water
180g soba noodles for 3 minutes or until just tender. Drain. Refresh under
115g (1 ⁄ 3 cup) white miso paste (see tip) cold running water. Drizzle with the extra sesame oil,
125ml (1 ⁄ 2 cup) water, extra, warmed to prevent sticking. Divide among serving bowls.
1 bunch gai lan, leaves cut into 4cm pieces, 6 Combine the miso and extra water in a jug. Stir
stems separated to dissolve. Drain, reserving liquid. Discard nori.
200g Swiss brown mushrooms, sliced Add reserved liquid to soup. Bring soup to a gentle
1 long red chilli, thinly sliced simmer over low heat. Add the gai lan stems and
Sesame seeds, toasted, to serve mushroom. Simmer for 2 minutes or until just tender.
Lime wedges, to serve Add gai lan leaves and miso mixture. Cook, stirring,
for 1 minute or until just wilted (do not boil). Remove
1 Preheat the oven to 200°C/180°C fan forced. from heat. Stir in chicken until just warmed through.
Line a baking tray with baking paper. 7 Ladle among bowls. Top with remaining shallot,
2 Place stock, ginger and half the shallot in a large tofu and chilli. Sprinkle with seeds. Serve with lime.
top tip
White miso paste is also
know as shiro miso and
it’s available in the
Asian section of most
supermarkets.
——————
creamy chicken,
corn & pancetta soup
serves 6 | prep 15 mins | cooking 30 mins
20g butter
1 leek, finely chopped
150g pancetta, finely chopped
2 garlic cloves, crushed
125ml (1 ⁄ 2 cup) white wine
2L (8 cups) chicken stock
500g Cream Delight potatoes, peeled,
cut into 2cm pieces
2 large corn cobs, kernels removed
375ml (1 1 ⁄ 2 cups) thickened cream
1 cooked chicken, skin and bones removed,
flesh shredded
1 ⁄4 cup chopped fresh continental parsley
top tip
2 tbs finely chopped fresh oregano tender. Stir in oregano. Season.
“
this creamy chicken soup
to be thicker, cook until the
potatoes are very tender then
Tasted fantastic! Instead of two cans of
use a potato masher chickpeas, I only used one and substituted
to coarsely mash. with ½ cup risoni. Yum!” viv005
——————
indian-spiced
chicken soup
serves 6 | prep 10 mins | cooking 20 mins
malaysian laksa
serves 4 | prep 20 mins | cooking 20 mins
“
Never made laksa before but this
was delicious. Thoroughly enjoyed
by the whole family.” jojoklompy
——————
chicken & barley soup 1 Place split peas in a sieve and rinse
with cheesy flatbreads well under running water. Place in a large
serves 4 | prep 10 mins (+ 5 mins standing time) | cooking 55 mins saucepan. Add water and stock powder
and bring to a simmer over medium heat.
2 tbs olive oil Add tomato paste. Cook, stirring, for Cook for 20 minutes, skimming froth from
1 large leek, trimmed, halved, thinly sliced 1 minute. Add thyme, barley and stock. the top, or until peas are almost tender.
2 tbs tomato paste Cover. Bring to the boil. Reduce heat 2 Meanwhile, remove meat from the
1 tbs fresh thyme leaves to medium-low. Simmer for 40 minutes chicken and discard bones. Remove
165g (3 ⁄4 cup) pearl barley or until barley is just tender. the skin from the meat, finely chop and
2L (8 cups) salt-reduced vegetable stock 2 Add potato to the barley mixture. reserve. Shred meat into large strips.
2 desiree potatoes, skins scrubbed, Simmer for 5-7 minutes or until tender. 3 Heat oil in a saucepan over medium
cut into 1cm pieces Remove pan from heat. Stir in silverbeet heat. Add celery, leek and chicken skin.
1 ⁄ 2 bunch silverbeet, stalks removed, and chicken. Season. Set aside, covered, Cook, stirring, for 10 minutes or until soft.
leaves shredded for 5 minutes until silverbeet is just wilted. Add garlic and stir for 1 minute or until
1 cup shredded skinless barbecue chicken 3 Meanwhile, preheat a sandwich press. aromatic. Add the vegetable mixture to
2 wholemeal pita pockets, halved Fill the pita pocket halves with cheese. the split pea mixture.
50g (1 ⁄ 2 cup) grated pizza cheese Cook each pita for 2 minutes or until 4 For the gremolata, place mint, zest,
Extra fresh thyme leaves, to serve cheese melts and bread is golden and garlic and oil in a bowl. Squeeze over
crisp. Transfer to a cutting board and ½ lemon, add oil and stir to combine.
1 Heat oil in a large saucepan over cut pitas into wedges. 5 Break the pasta strands in half and
high heat. Add leek. Cook, stirring, for 4 Ladle soup among bowls. Sprinkle with add to the split pea mixture. Cook for
3 minutes or until starting to soften. extra thyme. Serve with pita wedges. 3 minutes or until al dente.
6 Divide half the chicken among serving
“
bowls. Ladle over most of the soup and
top with the remaining chicken, a little
This was very yummy and it tasted more soup and a spoonful of the mint
even better the next day. My husband gremolata. Serve chicken noodle soup
particularly liked it.” obrienja with crusty bread, if desired.
——————
top tip
1 cinnamon stick saucepan. Place over high heat and bring
4cm piece fresh ginger, peeled, to a simmer. Reduce heat to low. Cook
thinly sliced for 30 minutes or until chicken is cooked You should be able to
1 stalk lemongrass, bruised through and broth is aromatic. Use find Asian red shallots
2 (about 200g each) chicken breast fillets a slotted spoon to transfer the chicken in Asian grocers. If they are
4cm piece fresh ginger, extra, peeled, to a bowl. Set aside to cool slightly. unavailable, use French
cut into matchsticks 2 Use your fingers to finely shred the shallots instead.
2 Asian red shallots, thinly sliced chicken. Combine extra ginger, shallot,
(see tip) lime leaves, chilli, bean sprouts, mint
4 kaffir lime leaves, finely shredded and coriander in a bowl.
2 red birdseye chillies, deseeded 3 Strain stock mixture through a fine
(optional), thinly sliced sieve and discard solids. Add the lime
65g (1 cup) bean sprouts juice and fish sauce to stock.
1 cup fresh Vietnamese mint leaves 4 Divide the shredded chicken among
1 cup fresh coriander leaves serving bowls. Ladle stock mixture over
60ml (1 ⁄4 cup) lime juice chicken. Top with the herb salad and
2 tbs fish sauce serve immediately.
“
I made this for my partner, who has travelled
to Vietnam and loved the food there, and he
said this was very close to what he tasted over
there. This recipe has gone straight to the top
of the ‘can you make this again’ list.” Izzy81
——————
fragrant chicken
wonton soup
serves 4 | prep 30 mins | cooking 20 mins
“
to stock mixture. Bring to the boil over
medium-high heat. Boil for 5 minutes.
Made this with leftover barbecue chicken and Add the leaves. Cook for 2 minutes or
frozen corn. I didn’t have any feta but it was until leaves wilt.
a light and tasty soup.” hei_q 5 Ladle the soup among serving bowls.
Top with the shallot, coriander and mint.
Serve with sambal oelek.
——————
1 tbs olive oil remove and discard any scum that rises to the
2 carrots, peeled, finely chopped surface while cooking.
2 celery sticks, finely chopped 3 Add bouquet garni, bay leaves, celery, carrot,
1 leek, finely chopped onion, leek, peppercorns and salt. Reduce heat
120g dried vermicelli egg noodle to medium. Simmer, uncovered, skimming surface
1 ⁄ 3 cup chopped fresh continental parsley every 30 minutes, for 1 ½ hours. Set aside for
2 tbs lemon juice 30 minutes to cool slightly.
chicken broth 4 Use tongs and a slotted spoon to transfer the
6 fresh continental parsley stalks chicken to a baking tray with sides (collect any
4 fresh thyme sprigs excess stock and reserve). Remove skin and bones.
1.3kg whole chicken Discard. Shred chicken meat and set aside.
3L (12 cups) cold water 5 Pour reserved excess stock back into stockpot.
3 dried bay leaves Line a large sieve with muslin. Place over a large
3 celery sticks, coarsely chopped bowl. Carefully ladle broth into the sieve. Drain.
2 large carrots, unpeeled, coarsely chopped Discard solids left in sieve. Set aside to cool slightly.
1 large brown onion, unpeeled, quartered 6 Cover the broth with plastic wrap. Place in the
1 leek, trimmed, thickly sliced fridge for 6 hours or overnight to set the fat. Use
12 whole black peppercorns a metal spoon to carefully remove the layer of
1 tsp salt solid fat from the top of broth. Discard fat.
7 Heat the oil in a large stockpot over medium
1 For the chicken broth, tie the parsley and thyme heat. Add carrot, celery and leek. Stir for 5 minutes
together securely with a piece of unwaxed kitchen or until soft. Add the chicken broth. Increase heat
string to form a bouquet garni (see tip). Set aside. to high and bring to the boil.
2 Place the chicken in a large stockpot. Pour over 8 Add vermicelli. Reduce heat to medium. Simmer
the water. Cover and bring to the boil over a high for 8-10 minutes or until al dente. Stir in parsley,
heat. Use a fine slotted spoon or metal sieve to lemon juice and reserved chicken meat. Season.
top tip
A bouquet garni is often
used in stocks and stews
as it makes it easy to
remove the herbs.
——————
60ml (1 ⁄4 cup) vegetable oil 3 Meanwhile, heat the remaining oil in a large,
1 red onion, chopped heavy-based frying pan. Cook tortillas, in batches,
2 tsp Mexican chilli powder for 2 minutes each side or until golden and crisp.
1 tbs chicken stock powder Transfer to a plate lined with paper towel.
400g can chopped tomatoes with roasted capsicum 4 Combine coriander and remaining corn in a bowl.
1.25L (5 cups) cold water Divide tortillas among serving bowls. Ladle over
1 cup shredded cooked chicken soup. Top with corn mixture. Serve with sour cream.
400g can kidney beans, drained, rinsed
2 x 125g cans corn kernels, drained
2 tbs lime juice
2 large flour tortillas, cut into 3cm pieces
top tip
1 tbs chopped fresh coriander leaves
Sour cream, to serve
To freeze, ladle the soup
1 Heat 1 tbs of the oil in a large saucepan over into airtight containers.
medium heat. Add onion. Cook for 5 minutes or Freeze for up to 2 months.
until onion softens. Add chilli powder. Cook for If you are freezing the
1 minute or until aromatic. soup, don’t add tortillas
2 Add stock powder, tomato and water. Bring until serving.
to the boil. Add chicken, beans and half the corn.
Reduce heat to low. Simmer for 10 minutes or until
slightly thickened. Stir in lime juice.
“
Great twist. The perfect amount of
spiciness! So good with nice cold sour
cream stirred through!” jhbuzz31
——————
cock-a-leekie
serves 4 | prep 10 mins
cooking 1 hour 35 mins
25g butter
2 tsp olive oil
2 leeks, thinly sliced
3 cups chicken stock
500ml (2 cups) water
650g skinless chicken lovely legs
6 sprigs fresh thyme
110g (1 ⁄ 2 cup) pearl barley
5 fresh prunes, chopped, plus extra,
to serve
1 ⁄4 cup fresh parsley, chopped
——————
100ml grapeseed oil 1 Heat 2 tbs oil in a large saucepan over medium
1 large brown onion, finely chopped heat. Add onion. Cook, stirring, for 3 minutes or until
4 garlic cloves, crushed soft. Add garlic, ginger, lemongrass and kaffir lime
1 tbs grated fresh ginger leaves. Cook, stirring, for 2 minutes or until aromatic.
1 lemongrass stem, white part only, finely chopped 2 Stir in red curry paste for 1 minute or until aromatic.
2 kaffir lime leaves, thinly sliced Stir in sweet potato and carrot. Add stock. Bring to
2 tbs red curry paste the boil. Reduce heat to low. Simmer for 30 minutes
2 (about 650g) sweet potatoes, peeled, chopped or until vegetables are tender. Use a stick blender
4 (about 500g) carrots, peeled, chopped to process until smooth.
1L (4 cups) Massel Plant Based Chicken Style 3 Meanwhile, use a small food processor to process
Liquid Stock coriander, remaining oil and half the lime juice until
1 ⁄ 2 cup fresh coriander leaves smooth. Season. Transfer to a bowl.
1 lime, juiced 4 Add coconut cream, fish sauce, sugar and
270ml can coconut cream remaining lime juice to the carrot mixture. Cook,
3 tsp fish sauce stirring, over low heat for 2-3 minutes or until
1 ⁄ 2 tsp brown sugar warmed through. Season. Ladle soup among
Thinly sliced red chilli, to serve bowls. Drizzle with the coriander oil. Sprinkle
Toasted coconut chips, to serve with the chilli, coconut chips and extra
Extra coriander leaves, to serve coriander leaves.
“
This soup would be equally
delicious made with pumpkin
instead of sweet potato.”
Michelle Southan
top tip
For a different texture
and added spice, replace
the coconut chips with
pieces of pappadum.
——————
1.25kg cauliflower, cut into florets 1 Preheat oven to 220°C/200°C fan forced. Place
200g desiree or sebago potatoes, peeled, cauliflower, potato, onion, garlic and cumin in a
coarsely chopped roasting pan. Drizzle with the oil and toss to combine.
1 large brown onion, thinly sliced Roast for 25 minutes or until vegetables are tender.
6 garlic cloves, unpeeled 2 Remove 3 ⁄4 cup of the cauliflower from the roast
1 1 ⁄ 2 tsp cumin seeds vegetable mixture and reserve. Peel the garlic and
60ml (1 ⁄4 cup) extra virgin olive oil, plus extra, place in a food processor with the remaining
to drizzle vegetable mixture and half the water. Process the
1L (4 cups) water mixture to a puree.
125ml (1 ⁄ 2 cup) milk 3 Transfer puree to a large saucepan. Add the milk
120g (1 1 ⁄ 2 cups) finely grated parmesan and remaining water and bring to the boil. Stir in
Continental parsley, to serve parmesan until well combined. Season.
Crusty bread, to serve 4 Ladle soup among warmed bowls and top with
reserved cauliflower. Drizzle with extra oil, scatter
over parsley and serve with crusty bread.
top tip
If preferred, use 1 tsp
ground cumin instead
of cumin seeds.
“
Loved it! My two-year-old loved it too.
I used garlic from a jar instead of fresh
and just pureed all the cauliflower. Even
nice without the parmesan, we think.”
happymum101
——————
1 head cauliflower, cut into small florets Place cauliflower on prepared tray. Drizzle with
2 tbs ghee, melted ghee. Season. Toss to coat. Roast for 20-25 minutes
750ml (3 cups) Massel Plant Based Vegetable or until edges turn golden.
Liquid Stock 2 Meanwhile, place the stock and water in a large
750ml (3 cups) water (see tip) saucepan over high heat. Add lentils and bring
210g (1 cup) red lentils, rinsed to the boil. Skim foam off surface. Discard. Stir in
1 large brown onion, finely chopped onion, garlic, ginger, turmeric and chilli. Season.
4 garlic cloves, crushed Simmer, stirring occasionally, for 30-35 minutes
3cm piece fresh ginger, finely grated or until lentils break down.
3 tsp ground turmeric 3 Remove from heat and add roasted cauliflower.
1 birdseye chilli, chopped Blend one-third of the mixture in a blender until
Greek yoghurt, to serve smooth. Transfer to a clean saucepan. Repeat
Naan bread, warmed, to serve twice, with the remaining mixture.
tarka 4 For the tarka, heat ghee in a frying pan over
2 tbs ghee medium heat. Add cumin, mustard seeds and
1 tsp cumin seeds cinnamon. Cook, stirring, for 1 minute or until
1 tsp black mustard seeds aromatic. Add curry leaves. Cook for 30 seconds
1 cinnamon stick or until aromatic (be careful as mixture will spit).
12-14 fresh curry leaves Add onion and cook, stirring, for 4-5 minutes
1 large brown onion, quartered, thinly or until golden. Add garlic, chilli and rind.
sliced crossways Cook, stirring, for 2 minutes or until aromatic.
2 garlic cloves, crushed Reserve 1 ⁄ 3 cup tarka mixture. Add remaining tarka
1 long red chilli, thinly sliced mixture and 2 tbs lemon juice to cauliflower mixture.
1 lemon, rind finely grated, juiced Cook, stirring, for 2-3 minutes or until warmed
through. Season well.
1 Preheat oven to 220°C/200°C fan forced. 5 Ladle soup among bowls. Top with reserved tarka
Line a baking tray with baking paper. mixture. Serve with yoghurt and naan bread.
top tip
This is a thick-style dhal
soup. If you prefer it thinner,
add more water after blending
in Step 3 to achieve the
desired consistency
——————
minestrone with
spring vegetables
& bruschetta
serves 4 | prep 15 mins | cooking 25 mins
1 Heat 2 tbs oil in a large saucepan 1 tbs olive oil collapsed and soup is slightly reduced.
over medium heat. Add onion, carrot, 1 large brown onion, chopped 3 Meanwhile, tear 50g ciabatta and place
salt and two-thirds of the garlic. Cook, 2 garlic cloves, crushed in a shallow bowl. Add the water. Set aside
stirring occasionally, for 8 minutes or 8 fresh basil leaves for 10 minutes or until bread softens. Add
until onion softens. 3 medium zucchini, chopped bread mixture to the soup. Stir to combine.
2 Meanwhile, process remaining garlic 1.5kg ripe tomatoes, chopped Cook for 3 minutes or until heated through.
and 60ml (1/4 cup) of the oil with the mint 500ml (2 cups) Massel Plant Based Set aside for 5 minutes to cool.
and parmesan in a food processor to a Chicken Style Liquid Stock 4 Blend soup, in batches, until smooth.
paste. Transfer to a bowl and set aside. Pinch caster sugar Return to the pan. Cook over low heat
3 Add zucchini, bean and asparagus 150g day-old ciabatta bread for 3-4 minutes or until heated through.
to onion mixture and cook, stirring, for 500ml (2 cups) cold water Season with pepper. Cut remaining bread
5 minutes. Add stock and bring to the boil. into cubes. Cook under grill, turning, until
Add peas and cook for 5 minutes or until 1 Heat the oil in a large saucepan over toasted. Serve with soup.
vegetables are tender. Stir in spinach and medium-high heat. Add the onion,
cook for 1 minute or until wilted. Season. garlic, basil and zucchini. Cook, stirring
4 Preheat a chargrill pan over medium
heat. Drizzle bread on both sides with
occasionally, for 5 minutes or until
onion softens. Add tomato. Cook,
top tip
Serve the tomato soup
a little extra oil. Cook for 1 ½ minutes stirring, for 2 minutes. chilled, sprinkled with finely
each side or until charred. Spread the 2 Add stock and sugar to the tomato chopped cucumber and
bruschetta with the mint mixture. Ladle mixture. Bring to the boil. Reduce heat drizzled with sherry vinegar.
soup among bowls, top with bruschetta to low. Simmer, stirring occasionally, for
and serve immediately. 30 minutes, or until the tomatoes have
——————
“
5 minutes or until soft. Add the garlic and cook for
a further minute or until aromatic. Add the carrot, Try serving this soup with slices of grilled
potato, celeriac and cumin and stir to coat. Add sourdough bread or pieces of toasted baguette
the lentils, stock and water. Reduce heat to low. instead of hot dog buns, if you prefer.”
Michelle Southan
Simmer, partially covered, for 30 minutes or until
vegetables are tender.
2 Meanwhile, heat a chargrill on high heat. Spray
with oil. Cook hot dog bun slices for 1 minute each
side or until golden and crisp.
3 Ladle soup among bowls and season with pepper.
Top with coriander. Serve with the toasted bread.
——————
top tips
For a richer soup,
“
blend the leek and potato
mixture with 60ml (¼ cup) Was a real hit, with all the family
double cream. To add even
asking for more. I used small spiral
more flavour and texture,
scatter soup with pieces pasta and, as we are not zucchini
of crisp bacon. fans, replaced it with mushrooms.
Extremely yum and even better the
next day. A winner!” C ookinkid
——————
25g butter
2 tsp olive oil
1 leek, thinly sliced
250g rindless smoked bacon
500g sebago potatoes, peeled, coarsely chopped top tips
1L (4 cups) chicken stock If you like your soup
400g can diced tomato a little spicier, serve this
2 bay leaves with a little harissa
50g (1 ⁄ 2 cup) orecchiette pasta instead of the pesto.
250ml (1 cup) water
Pesto, to serve
Baby basil leaves, to serve
“
stirring, for 5 minutes or until softened. Add potato,
stock, tomato and bay leaves. Simmer, partially You can use whatever small pasta
covered, for 15 minutes or until potatoes are soft.
2 Add pasta and water. Simmer for 25 minutes or you like in this soup. Fusilli and
until pasta is al dente. Season. Dollop with pesto. penne also work extremely well.”
Sprinkle with baby basil leaves. Michelle Southan
——————
vegetable &
barley soup
serves 4 | prep 10 mins | cooking 50 mins
top tip
the barley for rinsed quinoa cook, stirring, for 30 seconds or until
(cook for 15 minutes in Step 2) aromatic. Add the celeriac, pumpkin
and stock. Increase heat to high and If you’re not a fan of
and use gluten-free
bring to the boil. Reduce heat to blue cheese, swap
stock powder.
medium-low and cook, covered, for for goat’s cheese.
15 minutes or until the celeriac is tender.
Set aside for 5 minutes to cool.
——————
tortellini minestrone
serves 4 | prep 10 mins | cooking 25 mins
“
2 minutes or until heated through.
3 Meanwhile, cook pasta in a large saucepan of Was a very easy, quick, no-fuss
boiling, salted water, following packet directions,
until al dente. Drain. Divide pasta among serving
weeknight meal that I didn’t need
bowls. Ladle over vegetable mixture. Sprinkle with to feel guilty about serving.”
parsley and parmesan. C andice_Leah
——————
“
2-3 minutes. Stir in lime juice and sugar. Season. Warms the cockles of my heart,
4 Combine the sour cream, chilli and coriander
in a bowl. Serve with the soup.
especially when served with fresh
baguette. Just as good made with
pumpkin as sweet potato. A family
favourite!” Tinkalicious
——————
——————
2 tbs extra virgin olive oil 60g (3 ⁄4 cup) finely grated parmesan over medium-high heat. Cook meatballs, in
2 brown onions, finely chopped meatballs 2 batches, turning, for 3-4 minutes or until
2 potatoes, peeled, finely chopped 400g beef mince browned. Use a slotted spoon to transfer
2 carrots, finely chopped 30g (1 ⁄ 2 cup) panko breadcrumbs to a bowl. Cook onion in dish, stirring, for
2 celery sticks, finely chopped 1 egg 1 minute. Add potato, carrot, celery and
2 garlic cloves, crushed 2 garlic cloves, crushed garlic. Cook, stirring, for 1-2 minutes or
1 tbs tomato paste 1 ⁄ 4 cup continental parsley leaves, until vegetables start to soften. Stir in
1 ⁄ 2 tsp caster sugar finely chopped tomato paste, sugar and chilli if using, for
1 ⁄ 2 tsp dried chilli flakes 1 tsp dried oregano 1 minute. Stir in stock, tomato, bay leaves
(optional) 1 lemon, rind finely grated and oregano. Season with pepper. Bring
1.5L (6 cups) Massel Plant Based Salt 40g (1 ⁄ 2 cup) finely grated to boil. Reduce heat to low. Simmer for
Reduced Chicken Style Liquid Stock parmesan 30 minutes until vegetables are tender.
400g can crushed tomatoes 3 Add meatballs and basil. Simmer for
2 bay leaves 1 For meatballs, line a baking tray with 2-3 minutes or until just cooked through.
1 tsp dried oregano baking paper. Combine ingredients in a 4 Preheat grill to high. Place bread on a
1 ⁄ 3 cup fresh basil leaves, chopped large bowl. Roll heaped teaspoonfuls of baking tray. Toast, turning, for 1-2 minutes
12 x 2cm thick slices day-old baguette mixture into balls. Place on prepared tray. until golden. Sprinkle with cheeses. Cook
130g (1 1 ⁄4 cups) coarsely grated Place in fridge for 30 minutes to chill. under grill for 2-3 minutes or until golden
fresh mozzarella 2 Heat oil in a flameproof casserole dish and bubbling. Top soup with cheesy toast.
“
top tip You could use different types of mince for
To get ahead, roll the the meatballs – veal, chicken or pork would
meatballs 1 day in advance.
all work really well in this soup.”
Michelle Southan
Store on lined tray, covered
with plastic wrap, in
the fridge.
——————
——————
meatball &
tomato soup
serves 4 | prep 15 mins | cooking 25 mins
lamb shank & pearl barley scotch broth 1 green shallot, chopped
serves 4 | prep 15 mins | cooking 2 hours 10 mins 2 tsp olive oil
1 brown onion, chopped
1 tbs olive oil turning occasionally, for 5 minutes or 1 garlic clove, crushed
2 lamb shanks until brown all over. Transfer to a bowl. 750ml (3 cups) beef stock
1 large fennel bulb, finely chopped 2 Add fennel, onion, carrot and celery. 750ml (3 cups) tomato passata
1 brown onion, finely chopped Cook, stirring, for 5 minutes or until the 1 tsp caster sugar
1 carrot, finely chopped onion softens. Add the garlic and stir to Fresh continental parsley leaves, coarsely
2 celery sticks, finely chopped combine. Add wine, stock, barley and chopped, to serve
2 garlic cloves, crushed tomato paste. Stir to combine. Return
250ml (1 cup) dry white wine lamb to soup and bring to a simmer. 1 Combine the mince, carrot, zucchini
1L (4 cups) beef stock 3 Reduce heat to low. Cook, covered, and shallot in a bowl. Using 1 heaped
105g (1 ⁄ 2 cup) pearl barley for 2 hours or until lamb is falling off the teaspoonful of mixture at a time, roll the
2 tbs tomato paste bone. Transfer lamb shanks to a plate. mince mixture into 20 balls.
Remove and discard bones. Cut the meat 2 Heat half the oil in a large non-stick
1 Heat the oil in a large saucepan over into 2cm pieces. Return to the soup. frying pan over medium-high heat. Add
medium-high heat. Add lamb and cook, Season. Ladle among serving bowls. meatballs. Cook, turning, for 5-7 minutes
or until browned. Transfer to a plate.
Cover to keep warm.
3 Heat remaining oil in a large saucepan
“
over medium-high heat. Add onion and
Yummm, very nice, very easy. I did this all in garlic. Cook, stirring, for 5 minutes or until
onion softens. Add stock, passata and
the slow cooker. The meat literally disintegrated sugar. Bring to the boil. Reduce the heat
into the soup – so very yummy. This will become to medium-low. Add meatballs. Simmer
a regular in our house.” TristyDex for 10 minutes or until meatballs are
cooked through. Season with pepper.
Ladle the soup into serving bowls and
sprinkle with parsley.
——————
harira
serves 4 | prep 15 mins (+ overnight soaking time) | cooking 2 hours 30 mins
“
I love this recipe – it is really easy to make
and a great winter favourite. Sometimes I make
it with chuck steak and sometimes I don’t use
meat at all.” ronsausage
——————
“
Simmer for 35-40 minutes or until tender.
You can use a different flavoured sausage in Season well. Remove and discard the
bones. Stir in cannellini beans and kale
this recipe if you like - try pork and fennel or
for 2 minutes or until kale just wilts.
chicken and rocket for a twist on the original.”
Michelle Southan
Ladle soup among bowls. Top with sour
cream and sprinkle with the extra paprika.
Serve with bread.
——————
top tip
“
This pea and ham
soup will thicken when This soup is the perfect lunch on a wintery
cooled. Reheat with extra
stock if you would like
day. I like to serve it with toasted and
a thinner soup. buttered baguette or triangles of grilled cheese
sandwiches. Delicious!” Michelle Southan
——————
2 tsp olive oil 1 Heat half the oil in a saucepan over high heat.
500g beef blade steak, trimmed, chopped Add beef. Cook, stirring, for 2-3 minutes or until
2 carrots, peeled, finely chopped golden. Transfer to a slow cooker.
2 celery sticks, trimmed, chopped 2 Heat remaining oil in the pan over medium heat.
1 large brown onion, finely chopped Add carrot, celery and onion. Cook, stirring, for
2 garlic cloves, crushed 5-6 minutes or until soft. Add garlic and thyme.
2 tsp fresh thyme leaves Cook, stirring, for 1 minute or until aromatic. Add
500ml (2 cups) salt-reduced beef stock the stock, water and tomato. Bring to the boil.
375ml (1 1 ⁄ 2 cups) water 3 Add vegetable mixture to slow cooker. Cover
400g can diced tomatoes and cook on low for 6 hours. Add the barley and
75g (1 ⁄ 3 cup) pearl barley, rinsed, drained Tuscan cabbage. Cook for 2 hours or until barley
100g trimmed Tuscan cabbage, shredded is cooked and cabbage is wilted. Season with
Baby parsley sprigs, to serve pepper. Sprinkle with parsley sprigs.
top tip
“
Tuscan cabbage This was delicious. I just made it in a pot on
is also known as cavolo the stove. I used beef stock instead of water.
nero. If it’s unavailable, Very easy, healthy meal.” hambly
substitute with kale
or silverbeet.
——————
lamb &
pumpkin soup
serves 6 | prep 15 mins
cooking 6 hours 30 mins
1 Place spice mix on a plate. Add the 4 bacon rashers, cut into 1cm pieces until slightly crisp. Transfer to a plate
lamb shanks and toss to lightly coat. 2 tbs olive oil lined with paper towel.
2 Place the lamb, pumpkin, stock, water 2 French shallots, finely chopped 2 Heat the oil in the pan over medium
and passata in a slow cooker. Cover and 2 celery sticks, finely chopped heat. Cook shallot and celery, stirring
cook on low for 6 hours or until the lamb 40g (1 ⁄4 cup) plain flour occasionally, for 5 minutes or until soft.
falls off the bone. Use tongs to remove 1L (4 cups) chicken stock Add flour and cook, stirring, for 1 minute
bones and discard. 2 (about 400g) Red Delight potatoes, or until thick. Remove from the heat.
3 Add the chickpeas and rice. Cook for peeled, coarsely chopped Gradually stir in stock until combined.
30 minutes or until rice is tender. 1 1 ⁄ 2 tsp chopped fresh thyme Place over medium heat. Bring to the
4 Ladle among serving bowls and top 3 sweet corn cobs, kernels removed boil, stirring occasionally.
with coriander. Serve with yoghurt. 350g broccoli, cut into small florets 3 Add potato and thyme. Cook, stirring
250ml (1 cup) milk occasionally, for 10-12 minutes or until
60ml (1 ⁄4 cup) pouring cream potato is just tender. Add corn kernels,
broccoli, milk and cream. Cook for
1 Cook bacon, stirring occasionally, 3-5 minutes or until the vegetables
in a heavy-based saucepan over are just tender. Stir in the bacon and
“
Indian twist by swapping
the spice mix with 1 tbs Had a glut of broccoli in the garden and this
curry powder. was delicious. I used tinned corn and more stock
as it was a bit thick for us. Will definitely
make this a regular.” 49Beat ty
——————
——————
Large pinch saffron 2 Finely chop 1 leek. Halve and thinly slice
60ml (1 ⁄4 cup) boiling water remaining leek. Heat 2 tbs of the oil in a large
2 leeks, trimmed, washed saucepan over medium heat. Add fennel and chilli.
60ml (1 ⁄4 cup) extra virgin olive oil Cook, stirring, for 30 seconds or until aromatic.
1 tsp fennel seeds Add shallot, celery, carrot and finely chopped leek.
Pinch dried chilli flakes Season. Cook, stirring, for 5 minutes or until soft.
2 French shallots, finely chopped 3 Add the wine. Simmer for 1 minute or until slightly
1 celery stick, finely chopped reduced. Add stock, saffron mixture, tarragon, bay
1 carrot, peeled, finely chopped leaves and lemon rind. Bring to the boil. Reduce
375ml (1 1 ⁄ 2 cups) dry white wine the heat to low. Simmer, covered, for 20 minutes
1L (4 cups) fish stock to develop the flavours.
4 large fresh tarragon sprigs 4 Strain stock through a sieve into a heatproof
2 fresh bay leaves bowl. Push on the solids with a wooden spoon to
4 strips lemon rind extract as much liquid as possible. Wipe saucepan
1 small red capsicum, deseeded, sliced clean with paper towel.
1 small yellow capsicum, deseeded, sliced 5 Heat remaining oil in pan over medium-low heat.
165g (1 cup) pearl couscous Add sliced leek. Cook, stirring, for 5 minutes until
1kg green prawns, peeled, tails intact soft. Add capsicum. Cook, stirring, for 2 minutes or
Tarragon leaves, extra, to serve until just soft. Add stock. Bring to a simmer. Add
Lemon wedges, to serve couscous. Simmer for 4 minutes. Add prawns. Simmer
Crusty bread to serve, optional for 3 minutes or until prawns change colour and
couscous is tender. Season.
1 Place the saffron in a heatproof bowl and 6 Ladle soup among serving bowls. Sprinkle with
cover with boiling water. Set aside, covered, extra tarragon. Serve with the lemon wedges and
for 10-15 minutes to infuse. crusty bread, if using.
“
You could cook this soup without the prawns and it
would still be an impressive and filling meal. Or add
chunks of firm-fleshed white fish instead.”
Michelle Southan
——————
——————
prawn laksa
serves 6 | prep 15 mins | cooking 10 mins
“
in lime juice. Remove the ginger and lemongrass.
3 Meanwhile, place the chow mein noodles and If you don’t have noodles, you could serve
vermicelli noodles in separate heatproof bowls. this laksa with rice instead. Cook rice
Cover with boiling water. Set aside for 5 minutes
or until noodles are tender. Drain.
following packet directions and divide among
4 Divide the noodles among bowls. Ladle over bowls. Top with laksa, pineapple and chilli.”
the laksa and top with pineapple, mint and chilli. Michelle Southan
——————
bouillabaisse
serves 4 | prep 10 mins | cooking 15 mins
top tip
2 1 ⁄ 2 tbs fresh lime juice and set aside for 2 minutes to rest.
1 tbs brown sugar Remove skin. Flake into large pieces.
Add a splash of pernod 2 1 ⁄ 2 tsp fish sauce 3 Meanwhile, stir the rice and pak
to the stock in this 2 large (about 450g) salmon fillets choy stems into the soup for 1 minute or
bouillabaisse recipe to 250g microwave long-grain white rice until stems are tender crisp. Stir in the
give it a lovely boost 1 bunch baby pak choy, stems and leaves for 1 minute or until just wilted and
of licorice flavour. leaves separated rice is tender. Remove the lemongrass
1 long fresh red chilli, thinly sliced and basil stem and discard.
Fresh coriander leaves, to serve 4 Divide soup among bowls. Top with
Fresh basil leaves, to serve salmon, chilli, coriander and basil.
——————
sopa de mariscos
serves 6 | prep 20 mins (+ 10 mins infusing time) | cooking 20 mins
Large pinch of saffron threads chilli and paprika. Cook, stirring, for 1 minute,
1.5L (6 cups) fish stock, warmed or until aromatic. Add the wine and cook,
2 tbs olive oil stirring occasionally, for 2-3 minutes or until
1 brown onion, halved, thinly sliced the liquid evaporates.
3 garlic cloves, finely chopped 3 Add the stock mixture and tomato. Bring to
1 long fresh red chilli, deseeded, finely chopped the boil. Reduce the heat to low. Simmer for
1 tsp smoked paprika 5 minutes. Add the fish, prawns and squid.
125ml (1 ⁄ 2 cup) white wine Cook for 5 minutes or until the seafood is just
650g ripe truss tomatoes, peeled, coarsely chopped cooked through. Stir in the lemon juice and
400g skinless firm white fish fillets, cut into season. Sprinkle with the parsley.
3cm pieces
250g peeled green prawns, tails intact, deveined
1 (about 180g) cleaned squid tube, cut into 2cm pieces
1 tbs lemon juice
Chopped fresh continental parsley, to serve
top tip
For a heartier soup,
1 Soak the saffron in the fish stock for add a can of drained
10 minutes, to infuse.
cannellini beans at the
2 Meanwhile, heat oil in a large saucepan beginning of step 3.
over medium heat. Cook the onion, stirring
for 5 minutes or until soft. Add the garlic,
“
Great recipe, excellent flavours and easy to
prepare. I used chilli flakes instead of fresh
chilli and it was delicious. I also ditched the
squid for more fish.” ml foley
——————
2 tbs peanut oil for 3 minutes or until soft. Add curry paste and
1 brown onion, coarsely chopped cook, stirring, for 30 seconds or until aromatic.
2-4 tsp red curry paste 2 Stir in the stock and bring to the boil. Add the
750ml (3 cups) Massel Plant Based Vegetable pumpkin and kaffir lime leaves. Cover and cook
Liquid Stock for 30 minutes or until the pumpkin is tender.
1.3kg butternut pumpkin, peeled, deseeded, 3 Transfer half the pumpkin soup to a blender
coarsely chopped and blend until smooth. Transfer to a clean
2 kaffir lime leaves saucepan. Repeat with the remaining pumpkin
250ml (1 cup) coconut milk mixture. Place over low heat and add the
20 green prawns, peeled, leaving coconut milk. Stir for 2-3 minutes or until
tails intact heated through.
1 ⁄ 3 cup fresh coriander leaves 4 Meanwhile, heat remaining oil in a large frypan
Lime wedges, to serve over high heat. Add prawns. Cook for 2-3 minutes
each side or until they curl and change colour.
1 Heat 1 tbs of the oil in a large saucepan over Ladle the soup into bowls. Top with the prawns
medium heat. Add the onion and cook, stirring, and coriander. Serve with lime wedges.
top tip
Stir through some soaked,
drained dried rice vermicelli
noodles, if desired.
“
Delicious! Easy to make and tastes great – a new
winter favourite. I added 4 cups of stock and used
light coconut milk. I like my food quite spicy so
I used 4 teaspoons of curry paste and it was
perfect. Will be making this again.” chaz83
——————
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