Winter Warm Soups
Soup is a hug you can eat.
Ingredients:
- 2 large Butternuts, roasted
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 1 knob Fresh Ginger, grated
- 1 Fresh Red Chili, seeded and chopped
- 1L Vegetable stock
- 1 cup Coconut milk or cream
How To Make Spiced Butternut Soul-Warmer
- Sauté: Fry the onion, garlic, ginger, and chili until soft and aromatic.
- Simmer: Add the pre-roasted butternut and stock. Let it simmer for 20 minutes to meld the flavors.
- Blend: Use a stick blender until the soup is silky and smooth.
- Finish: Stir in the cream or coconut milk.
- Share: Once cooled, decant surplus portions into clean, repurposed containers for distribution.
Ingredients:
- 1 Whole Chicken
- 4 Carrots, sliced
- 3 stalks Celery, chopped
- 2 Leeks, sliced
- 1 large Onion, diced
- 3 cloves Garlic, crushed
- 1 large knob Ginger, sliced
- 1 bunch Fresh Parsley, chopped
How To Make Hearty Chicken & Veg Soup
- Poach: Place the whole chicken in a large pot with the onion, ginger, and garlic. Cover with water and simmer until the chicken is tender and cooked through.
- Shred: Remove the chicken, shred the meat (discarding bones), and return the meat to the broth.
- Vegetables: Add the carrots, celery, and leeks. Simmer until the vegetables are tender but still hold their shape.
- Brighten: Stir in a generous handful of fresh parsley at the very end.
- Decant: Portion the soup into repurposed tubs or glass jars for sharing while still warm.