Traditional Dutch Pea Soup

Traditionally, this soup is very thick, and some Dutch folk believe it’s just ‘right’ when... your soup spoon stands up in the bowl! But thin it out with water if you like.  It’s a heart-warming and delicious meal.

Serves 6-8 Prep 25 min
Cook 1 hour 40 min + cooling
 
Ingredients

 2 cups (500ml) dried green split peas
10 cups (2.5L) vegetable stock
250g gammon or back bacon
6 large celery sticks, thinly sliced
4 large carrots, peeled and sliced
3 medium potatoes, peeled and chopped
2 onions, chopped
2 leeks, washed and sliced
salt and ground pepper
2 x 24cm rookworst or German
smoked sausages, sliced into 1cm thick pieces
stokbrood or French loaf, to serve

Instructions

1 Heat the peas, stock, gammon or bacon in a large saucepan over medium heat for about 50-60 minutes, stirring regularly. Skim off any foam that forms on top.
2 Remove the gammon or bacon, cool slightly, and slice into strips. Keep aside.
3 Add the celery, carrots, potatoes, onions and leeks to the soup and boil for about 30 minutes or until soft. Season.
4 Return the gammon or bacon to the soup with the rookworst or German sausages, and cook for about 5-10 minutes until hot and thick.

Portuguese Kale and Potato Soup

Roasted Cauliflower Soup

Tortellini and Spinach Soup

Wild Rice Soup

Pumpkin Soup

Pumpkin Soup

Ingredients

• 3/4 cup water
• 1 small onion, chopped
• 1 can (8 ounces) pumpkin puree
• 1 cup unsalted vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup fat-free milk
• 1/8 teaspoon freshly ground black pepper
• 1 green onion, green top only, chopped

Directions

1. In a large saucepan, heat 1/4 cup of the water over medium heat. Add the onion and cook
2. until tender, about 3 minutes. Don't let the onion dry out.
3. Add the remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce
4. heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don't boil.
5. Ladle into warmed individual bowls and garnish with black pepper and green onion tops.

Roast Chicken Soup

Ingredients     30 Gram Margarine 2 Onions, finely diced 1 Clove crushed garlic 2 carrots, peeled and diced 1 Stalk celery, diced 2 Potatoes, peeled and diced 15 Millilitre Fresh parsley, chopped 1 Litre water 1 1 KNORR Chicken Stock Pot 300 Gram Roast chicken meat, shredded   65 Millilitre Cream         Instructions:     Melt margarine in a pot and gently sauté the onion and garlic until soft Add the carrots, celery and potatoes and allow to cook for 10 minutes without colouring and stir frequently Add the parsley, water, KNORR Chicken Stock Pot and shredded chicken and allow to simmer until the veggies are cooked Remove from the heat and stir in the cream Using a hand blender blend to preferred thickness

VETVERBRANDINGS DIEET

VETVERBRANDINGS DIEET

Hierdie dieet kom van die “Special Memorial Hospital” en word gebruik om oorgewig hartpasiente vinnig gewig te laat verloor.
...BASIESE SOP:
... 900g Tamaties
... 6 Uie
2 Biefblokkies/Hoenderblokkies
1 Pakkie Wit Uie Sop
1 Bondel Seldery
2 Blikkies Groenboontjies
... 1 1/2kg Wortels
1 Groenpepper
Geur met sout, peper en pietersielie.
Sny groente in kleinerige blokkies en top op met water. Kook vinnig vir

10 minute en verlaag dan die temperatuur sodat dit prut. Prut tot
groente sag is. Eet die sop soveel as wat jy wil wanneer jy honger voel –
so as jy heeldag honger voel E E T D I E S O P!!! . Eet soveel soos wat
jy wil en wanneer jy wil. Die sop sal nie kaloriee byvoeg nie. Hoe meer
jy eet hoe meer sal jy verloor. Jy mag onversoete tee en koffie drink.
As jy melk saam met die tee en koffie drink moet dit vetvrye (skimmed)
melk wees. Jy moet 6 – 8 glase water per dag drink.
DAG1
Eet slegs sop en vars vrugte. Enige vrugte behalwe piesangs.
DAG2
Eet slegs sop en groente. Geen vrugte nie. Eet soveel van beide as wat
jy wil. Geen boontjies, ertjies of mielies nie. Beloon jouself vanaand
met ’n GROOT! gebakte aartappel en botter.
DAG3
Eet soveel
sop, vrugte en groente as wat jy wil. Moenie ‘n aartappel eet nie. (Teen
hierdie tyd behoort jy 2 – 3kg te verloor het as jy nie gekul het nie.)
DAG4
Eet sop, piesangs en vetvrye melk. Eet ten minste 3 piesangs. Piesangs
het hoe kaloriee en koolhidraad inhoud. Teen hierdie tyd sal jou liggaam
bogenoemde nodige hê om die “cravings” teen te kant.
DAG5
Eet sop, biefstuk/vis/hoender en tamaties. Jy mag 500g biefstuk/vis/hoender eet en 6 tamaties.
DAG6
Eet sop, groente en biefstuk. Jy mag soveel eet soos jy kan. Geen gebakte aartappel nie.
DAG7
Eet sop, bruinrys en groente – soveel as wat jy wil. Jy mag onversoete vrugtesap drink.

Teen hierdie tyd behoort jy 5 – 8kg te verloor het as jy nie gekul het
nie. Jy kan solank aanhou met die diet as wat jy wil. Hierdie diet is
ontwerp om vet vinnig te verbrand en om jou liggaaam van gifstowwe te
reinig. Dit is heeltemal veilig – dit word immers vir hartpasiente
gebruik voor ‘n groot operasie. Dit is belangrik dat jy ten minste 24
uur voor jy alkohol inneem met die diet staak.
Jy kan slegs EEN van die biefstuk dae vervang met hoender of vis.

ONTHOU: HOE MEER JY VAN DIE SOP EET, HOE MEER SAL JY VERLOOR!!!

Winter Spinach Soup

 

 

There's nothing like a hot bowl of soup on a cold winter night! Warms you down to your toes with flavorful broth and bunches of great vegetables complementing fresh spinach. Simple and delicious!

2 teaspoons olive oil
1 shallot, minced
1 cup onion, diced
3 stalks celery, sliced
1 ½ cup potatoes, diced
6 cups water
1 cup green beans, sliced in 1 inch pieces
4 cups fresh baby spinach
3 tablespoons parmesan, powdered
1 tablespoon vegetable base
½ teaspoon Worcestershire Sauce
1 teaspoon sea salt
Dash pepper

In soup pot sauté shallots, onions and celery in oil until tender crisp.

Add potatoes, green beans and water, base and spices. Simmer 20 minutes.

Add spinach. Simmer another five minutes.

Cool slightly and add powdered parmesan and serve.

Serves: 4

Total cooking time: 45 minutes

Tuscan Tomato Soup

Simple Butternut Squash Soup

Simple Butternut Squash Soup

Serves 4-6

 

Ingredients:

15ml (1 tbsp) olive oil
... 30g butter
1 onion, peeled and chopped
1 clove garlic, crushed
900g butternut, peeled and sliced
900ml vegetable or chicken stock
salt and freshly ground pepper
parsley, for garnishing

Method:
 

Heat the oil and butter in a large saucepan, add the onion and garlic and gently sauté.
When the onion has softened after about 5 minutes, add the butternut and stock and stir well. Bring to the boil. Simmer for 25 minutes or until the butternut is soft.
Blend the soup with a hand-held blender. Season to taste and garnish with parsley.
 

 

Serving Suggestion:

Your favorite type of bread, buttered, will go down a storm.

Creamy mushroom soup

Creamy mushroom soup

Ingredients:

 500g mushrooms
90g butter
... 2 medium onions chopped
1 clove garlic
2 tablespoons plain flour
1 liter chicken stock
1 sprig of thyme
1 bay leaf
½ cup cream
salt and pepper

Method:

 Wipe the mushrooms clean and chop them into rough dice. Chop the onions and crush the garlic. Put the chicken stock to heat in a separate pan.

In a large pan cook the onions, thyme and garlic in the butter over a medium heat, until they are soft and translucent but not browned.

Add the mushrooms, raise the heat and cook, stirring frequently, for about 3 minutes.

Sprinkle the flour over the mushrooms and stir it in so that it coats the mushrooms, then and cook, stirring constantly, for another minute.

Pour the hot chicken stock over the mushrooms and bring back to the boil. Add the bay leaf and reduce the heat to a simmer. Cook for 10 minutes.

Remove the bay leaf and thyme and use either a hand held blender or a food processor to process the soup until smooth.

Return the soup to the pan, season with salt and pepper to taste and reheat. When it is simmering stir in the cream. Allow to warm through. Serve with garlic croutons or fresh bread.

SPLIT PEA SOUP

SPLIT PEA SOUP

 Serves 4

Ingredients:

 250g green split peas
... 1 large onion, cut into chunks
1 large tomato, cut into chunks
1 large potato, cut into chunks
4 cloves
7 large carrots
Salt and pepper to taste
Water as needed
Chicken or beef pieces (optional)

Optional:

 celery, chopped finely
parsley, chopped finely

Method:

 Soak split peas in boiling water for 1 hour. I always rinse my split peas after soaking.
Using a large cooking pot add split peas and cloves and cook until peas are soft and mushy, approximately 1 ½ hours.
Meanwhile prepare vegetables and liquidize all the vegetables together.
Add to cooked split peas.
Add enough water, beef pieces and cook a further hour on slow stirring every now and again.
Or if you using chicken pieces cook a further half hour.
Add celery and parsley, if this is being used and cook 5 – 10 minutes.
Add salt and pepper to taste.
Add more water depending on the consistency you like the soup to be.
Serve hot with crusty bread, samosas, dhaljies, etc

Coconut Pumpkin Black Bean Soup

An easy, hearty soup for a chilly fall evening, this freezes well, so you can eat some now and freeze the rest for a busy weeknight.


Ingredients

• 3 sweet peppers, chopped
• 2 cups kale, chopped
• 2 tablespoons walnut oil (sesame oil will work too)
• 1 15 ounce can pumpkin puree
• 1 15 ounce can black beans, rinsed and drained
• 1 13.5 ounce can of full fat coconut milk
• 2 cups veggie broth
• 2 tablespoons ground ginger
• 1 teaspoon ground cardamom
• 1-2 tablepoon smoked pepper hot sauce
• 2 tablespoons brown sugar
• toasted pumpkin seeds, optional

Cooking Directions

1. Turn your crock pot to high, and add the peppers, kale, and oil, tossing to coat. Let the peppers cook for a few minutes, then add the rest of the ingredients and stir well.
2. Cook on high heat for 30 minutes.
3. Optional – Puree the soup with your immersion blender, or in batches in the blender or food processor.
4. Serve with crusty bread and top the soup with some toasted pumpkin seeds!

Chilled Zucchini Yogurt Soup

Chilled Zucchini Yogurt Soup
Serves 4

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 small yellow onion (about 1 cup), chopped
• 2 shallots, finely chopped
• 2 medium large zucchini, sliced lengthwise, then into thin half moons
• 3 cups vegetable stock
juice of half a lemon
• 2 cups whole plain yogurt
• Salt and pepper to taste
• Minced fresh chives

1. In a medium skillet heat the oil and butter and saute the onion and shallots until tender, about 3 minutes. Add the zucchini slices, toss well, add the stock, reduce heat, cover and let simmer until the zucchini is tender, about 10 minutes. This can be done the day before and left to cool until ready to serve. Otherwise, set aside and allow to cool while you prepare the red pepper coulis (recipe below).

2. When zucchini mixture is cool, combine in a blender with the lemon juice, yogurt, salt and pepper. Puree until smooth, adjust seasonings and add more yogurt or stock to your tastes. Chill in the fridge until ready to serve.

3. Ladle soup into bowls and swirl a spoonful of red pepper coulis across the surface; finish with a sprinkle of fresh chives.


Red Pepper Coulis

• 1 12 ounce jar roasted red peppers, rinsed
• 1 clove garlic, minced
• 1/2 teaspoon sea salt
• 1/2 cup extra virgin olive oil

Combine ingredients in a blender and puree until smooth. Will last up to one week in the refrigerator. Also great on vegetables, salmon and cooked greens.

Crock-Pot Chili Verde

Description

Chili Verde is a delicious variation on tomato based chili. This great recipe is easy to make in a crock-pot and makes a delicious burrito topping or filling.

Ingredients

• 1 onion, coarsely chopped

• 1 bell pepper, green, coarsely chopped

• 4 garlic cloves, minced

• 1 tablespoon olive oil

• 4 ounce green chilli, canned diced

• 1 jalapeno, diced (optional)

• 7 tomatillos

• 2 pound pork, lean, trimmed and cubed

• 2 teaspoon oregano

• 2 teaspoon sage

• 1 teaspoon cumin

• 1 teaspoon red pepper flakes

• 1/2 cup beer

Instructions

1. Sauté one onion and one green pepper with three or four cloves of garlic in olive oil. Throw into the crock-pot. Also add a small can of diced green chillies. (Depending on your propensity for spicy food, you may add from one to three jalapenos.)

2. Add tomatillos in the pot. Peel off the husk and coarsely chop.

3. Take pork and brown in the pan that you sautéed the onion, etc. in. Add into the pot.

4. Grind up in my mortar oregano, some dried red chilli peppers, sage, and cumin seed and black pepper. Add to crock-pot.

5. Simmer for 2 hours or allow to cook all day in crock-pot.

6. Serve in bowls, with hot flour tortillas, salsa, and cilantro. You can also add sour cream, grated cheese, olives, pickled carrots or jalapenos.

Crock-Pot Chicken Rice Soup

Description

Make this home-style favourite in your Crock-Pot for a simple appetizer or meal that the whole family can enjoy. It's low in fat and calories, but is wonderfully flavourful with the addition of herbs and spices.

Serves: 8

Ingredients

• 3 onions, chopped

• 4 stalks celery, sliced

• Salt

• Pepper

• 1 teaspoon basil

• 1/2 teaspoon thyme

• 1/2 teaspoon sage

• 20 ounce peas, frozen

• 2 1/2 pound chicken pieces

• 5 1/2 cup water

• 3/4 cup rice

Instructions

1. Place all ingredients, except rice, into slow cooker in order listed. Cover and cook 1 hour on high, reduce heat to low and cook an additional 8 to 9 hours.

2. One hour before serving, remove chicken and cool slightly. Remove meat from bones and return to slow cooker. Add rice.

3. Cover and cook an additional hour on high.

Black Bean and Potato Soup

Description

This hearty ham and potato soup is a classic recipe. The seasonings and black beans add a southwest flair to the traditional soup. Try this one garnished with sour cream and chopped tomatoes.

Serves: 6

Ingredients

• 16 ounce can black beans, drained

• 2 potatoes, peeled and diced

• 1/2 pound cooked ham, cut in pieces

• 6 cup beef broth

• 1/4 cup onions, chopped

• 4 ounce can chopped jalapeno peppers or mild green chillies

• 1 clove garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground oregano

• 1 teaspoon ground thyme

• 1/8 teaspoon ground cloves

• Sour cream and chopped tomatoes, for garnish

Instructions

1. In Crock-Pot, combine beans, potatoes, ham, broth, onion, peppers, garlic, cumin, oregano, thyme, and cloves.

2. Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours. Serve.

3. Garnish bowls with sour cream and chopped tomatoes, if desired.

Basil and Bean Soup

Description

This Italian bean soup is perfect for a cool autumn night sitting around the table with family and friends. You can change up the recipe and switch out vegetables for your favourites and leave out the meat for a hearty vegetarian option.

Ingredients

• 1/2 pound dried white kidney beans or great northern beans

• 1 pound lean stewing meat, cut in 1-inch cubes

• 2 small zucchini (unpeeled), diced

• 2 turnips, peeled and diced

• 1 large potato, peeled and diced

• 2 stalks celery, sliced

• 2 medium onions, chopped

• 28 ounce can whole tomatoes

• 2 teaspoon leaf basil

• 1/8 teaspoon crushed red pepper

• 1 tablespoon salt, or to taste

• 2 tablespoon olive oil

Instructions

1. Completely soften beans.

2. Combine all ingredients in crock pot; add water to cover and mix well. Cover and cook on high setting for 3 hours. Turn to low setting for 8 to 14 hours (or cook entire time on high setting for 5 to 7 hours).

16 Bean Soup

Description

Beans are an excellent source of soluble fibre, and they also taste great! For an easy, budget friendly soup, just start with the dried beans and add a few other simple ingredients. Let it "brew," and you'll have a wonderful meal.

Serves: 8

Cooking Time: 6 min

Ingredients

• 1 pound 16-bean mixture

• 2 quart water

• 1 large onion, chopped

• 1 clove garlic, minced

• 3/4 teaspoon salt

• 1 16-ounce can diced tomatoes, undrained

• 1 10-ounce can diced tomatoes and green chillies, undrained

• 1 pound ham hocks or smoked meat

Instructions

STOVETOP

1. Sort and wash beans and place in pot.

2. Cover with water 2 inches above the beans and soak overnight.

3. Drain beans; add 2 quarts water and the onion and garlic.

4. Cover and bring to a boil; reduce heat and simmer 1 1/2 hours or until beans are tender.

5. Add ham hocks, salt and tomatoes and simmer 30 minutes.

CROCK-POT

I have done this two ways:

1. I have put everything into the crockpot and cooked it on high all day and the beans cooked and were not hard.

2. I have also just put the beans, water, onion and garlic and cooked that for about 4 hours on low then added the salt, ham, tomatoes and cooked that another few hours.

Notes

In the package of beans there is a nasty "ham flavouring" packet that I just throw out. I use the smoked ham hocks or anything that is cheap and then I throw that meat out because it is usually tasteless by then. I just use it for the flavour.