Super Fast Asian-Style Chicken Soup

Recreate authentic Asian cuisine at home with this quick and easy chicken soup.

Serves: 4

Time to prep: 10 minutes

Time to cook: 5 minutes

Ingredients

• 4 cups salt-reduced chicken stock
• 1 tablespoon soy sauce
• 2 small red chillies, thinly sliced
• 2 carrots, peeled, cut into short, thin sticks
• 100g fresh shiitake mushrooms, sliced
• 150g snow peas, shredded lengthways
• 1 barbecued chicken, skin and bones removed, meat shredded
• 1/2 Chinese cabbage, finely shredded (see note)
• 1 bunch coriander, leaves picked

Method

• Combine stock, 2 cups water, soy sauce and chillies in a large saucepan over medium heat. Bring to a simmer.
• Add carrots, mushrooms, snow peas and chicken to pan. Reduce heat to medium-low and simmer for 2 minutes. Add cabbage and cook for 1 minute or until cabbage wilts.
• Stir half the coriander into soup. Divide soup between bowls. Top with remaining coriander and serve.

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Hearty Tortellini and Vegetable Soup Recipe

Soup takes on main meal status in this hearty tortellini and vegetable recipe.

Serves: 4

Time to prep: 10 minutes

Time to cook: 20 minutes

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, thinly sliced
• 2 small carrots, peeled, finely chopped
• 4 cups (1L) vegetable stock
• 400g can diced tomatoes
• 2 tablespoons tomato paste
• 250g Latina Fresh spinach and ricotta tortellini
• 100g green beans, trimmed, cut diagonally into 5cm lengths
• 1 cup (120g) frozen peas
• 120g pkt baby kale
• 2 tablespoons finely grated parmesan

Method

• Heat the oil in a large saucepan over medium-high heat. Add the onion, garlic and carrot and cook, stirring, for 2 mins or until garlic is fragrant. Add the stock, tomato and tomato paste and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 5 mins or until soup thickens slightly.
• Add the tortellini to the soup and cook for 5 mins or until pasta is almost tender. Stir in the beans and peas and cook for 3 mins or until beans are just tender. Add three-quarters of the kale and stir to combine. Cook for 30 seconds or until kale just wilts.
• Divide the soup among serving bowls. Top with remaining kale and sprinkle with parmesan to serve.

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High Fibre Indian Spiced Red Lentil Soup Recipe

High in fibre and low in saturated fat, this Indian spiced red lentil soup is sure to please this Winter!

Serves: 4

Time to prep: 15 minutes

Time to cook: 35 minutes

Ingredients

• 1 tablespoon vegetable oil
• 1 brown onion, finely chopped
• 1/4 cup korma curry paste
• 1 litre Campbell's Real Stock Vegetable Salt Reduced
• 400g can diced tomatoes
• 2/3 cup red lentils, rinsed
• 1/4 cup pearl barley, washed
• 1/2 cup chopped fresh coriander leaves
• Crusty bread, to serve

Method

• Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add curry paste. Stir to combine.
• Stir in stock, tomato, lentils and barley. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until barley is tender. Divide between bowls. Top with coriander. Serve with bread.

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Pumpkin Soup with Savoury Granola Topping Recipe

Add crunch to pumpkin soup with this healthy granola topping.

Serves: 6

Time to prep: 20 minutes

Time to cook: 30 minutes

Ingredients

• 3 prosciutto slices, excess fat trimmed
• 1 tablespoon olive oil
• 2 brown onions, coarsely chopped
• 1kg Kent pumpkin, seeded, peeled, coarsely chopped
• 2 carrots, peeled, coarsely chopped
• 4 cups (1L) chicken stock
• Thickened cream, to serve
• Coarsely chopped chives, to serve

Savoury granola topping

• 1 egg white, lightly whisked
• 1/2 cup (45g) rolled oats
• 1/2 cup (100g) pepitas (pumpkin seeds)
• 1/2 cup (75g) sunflower kernels
• 1/2 cup (40g) natural flaked almonds
• 1/4 cup (50g) white or tri-coloured quinoa, rinsed, drained
• 1 tablespoon black chia seeds
• 1 tablespoon sesame seeds
• 1 tablespoon honey
• 2 teaspoons cumin seeds

Method

• To make the savoury granola, preheat oven to 180C. Line a baking tray with baking paper. Place the egg white, oats, pepitas, sunflower kernels, almonds, quinoa, chia seeds, sesame seeds, honey and cumin seeds in a medium bowl and toss to combine. Spoon oat mixture in a thin layer over the lined tray. Bake for 10-15 mins or until lightly toasted. Set aside to cool.
• Meanwhile, place the prosciutto on a baking tray. Bake for 5 mins or until crisp. Coarsely chop.
• Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add the pumpkin, carrot and chicken stock. Bring to the boil. Reduce heat to medium-low and cook for 20 mins or until pumpkin and carrot are very tender.
• Place half the pumpkin mixture into a blender and blend until smooth. Pour into a clean saucepan. Repeat with remaining pumpkin mixture. Heat over low heat. Season with salt and pepper.
• Divide the soup among serving bowls. Top with a dollop of cream and sprinkle with prosciutto, chives and granola.

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Broccoli & Lemon Soup with Quinoa & Feta Recipe

This speedy weeknight wonder is super easy and packed with healthy goodness - plus, it's low cal!

Serves: 4

Time to prep: 10 minutes

Time to cook: 20 minutes

Ingredients

• 70g (1/3 cup) tri-coloured quinoa
• 250ml (1 cup) water
• 1 tablespoon Cobram Estate Extra Virgin Olive Oil Classic Flavour
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 (about 300g) potatoes, peeled, chopped
• 1 large head (about 480g) broccoli, stems & florets separated
• 1L (4 cups) salt-reduced chicken stock
• 100g baby spinach leaves
• 1/2 cup fresh mint leaves
• 2 tablespoons lemon juice
• 2 teaspoons finely grated lemon rind
• 80g reduced-fat smooth feta, crumbled
• Baby herbs, to serve

Method

• Place quinoa and 150ml of the water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 10-12 minutes or until just tender. Drain and refresh under cold running water.
• Meanwhile, heat the oil in a saucepan over medium heat. Add the onion and garlic. Cook, stirring, for 3 minutes or until soft. Stir in the potato and broccoli stems. Add the stock and remaining water. Bring to the boil over high heat. Reduce heat to medium and simmer for 10 minutes or until potato is almost soft. Add the broccoli florets. Simmer for 6 minutes or until just tender. Add the spinach and mint. Simmer for 1 minute until wilted. Use a stick blender to process until smooth. Stir in lemon juice. Season.
• Divide soup among bowls. Top with quinoa, lemon rind, feta and baby herbs.

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Quick Paleo Lunch - Thai Coconut Soup (Tom Kha)

By STEPHANIE GAUDREAU

Most of us don't have the luxury of eating lunch at home because we're busy with work or school. But with a little bit of advance planning, it's possible to pack a Paleo lunch that's satisfying and nutritious, with protein, veggies and healthy fats to keep you going strong.

Prep Time: 15 minutes

Cook Time: 10 minutes

Serves: 2

Thai Coconut Soup is one of my favorite Asian dishes. This is a common Thai soup that's really easy to make, but it has so many layers of complex flavor. The only problem is that some of the ingredients can be tough to find or you may not have them on hand.

I created this soup to mimic Tom Kha, with its rich coconut broth, and I tossed in shrimp for protein and veggies to make it a complete meal. Prep this the night before and give it a little reheat for a warm, satisfying lunch.

Ingredients

• 414 ml can full-fat coconut milk
• 2 cups chicken broth
• 454 grams shrimp or chicken breast
• 2.5 cm piece of ginger, peeled and sliced into rounds
• 60 grams mushrooms, sliced
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 teaspoon Sriracha
• Handful chopped cilantro for garnish

Method

• Prepare the shrimp by peeling and deveining. If using chicken, clean the chicken of any connective tissue and cut into small chunks.
• In a pot over medium heat, combine coconut milk, chicken stock and ginger. Bring to a boil, then reduce heat to a simmer.
• Add the shrimp or chicken, mushrooms, lime juice, fish sauce and Sriracha. Simmer until the shrimp (less than five minutes) or the chicken (five to 10 minutes) is cooked through.
• Spoon out the ginger rounds and discard. Top with freshly chopped cilantro for garnish.

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Miso broth with sesame salmon & udon noodles Recipe

Photography by Brett Stevens

A little miso, Asian greens and fresh salmon combine in a speedy Japanese-style soup.

Serves: 4

Time to prep: 15 minutes

Time to cook: 10 minutes

Ingredients

• 1.5L (6 cups) water
• 1 tablespoon salt-reduced chicken stock powder
• 100g (1/3 cup) white miso paste
• 2 x 200g pkts shelf-fresh udon noodles
• 3 shallots, trimmed, cut into 4cm pieces
• 1 bunch baby choy sum, trimmed, cut into 5cm pieces
• Olive oil spray
• 2 (about 210g each) salmon fillets, skin removed
• 1 tablespoon sesame seeds
• Soy sauce, to serve
• Shallot, extra, thinly sliced, to serve

Method

• Place water and stock powder in a large saucepan over high heat. Bring to boil. Add miso paste and stir until the miso dissolves. Reduce heat to medium-low and hold at a gentle simmer.
• Add the noodles and cook for 1-2 minutes or until just soft. Add the shallot and choy sum and cook for 1 minute or until the choy sum just wilts.
• Meanwhile, heat a non-stick frying pan over medium-high heat. Spray with oil. Cook the salmon for 2-3 minutes each side for medium or until the fish flakes easily when tested with a fork. Sprinkle with the sesame seeds.
• Flake the salmon into large pieces. Divide the broth and noodles among serving bowls. Drizzle with soy sauce and top with extra shallot.

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Hearty tomato and vegetable soup Recipe

Photography by Mark O'Meara

Enjoy robust tomato flavours and the best of produce in this hearty vegetable soup.

Serves: 6

Time to prep: 10 minutes

Time to cook: 30 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 1 celery stalk, chopped
• 1 large zucchini, sliced
• 1 large red capsicum, chopped
• 1 litre salt-reduced chicken stock
• 575g jar napoletana pasta sauce
• 1 cup dried small shell pasta
• 1/2 cup frozen peas
• 80g baby spinach
• Shaved parmesan cheese, to serve

Method

• Heat oil in a large saucepan over medium-high heat. Add onion, garlic and celery. Cook, stirring, for 3 to 5 minutes or until onion has softened. Add zucchini and capsicum. Cook, stirring occasionally, for 4 to 5 minutes or until vegetables start to soften.
• Add stock, sauce and 2 cups cold water. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until vegetables are just tender. Add pasta and peas. Simmer, uncovered, for 10 minutes or until pasta is just tender. Stir in spinach. Serve topped with parmesan.

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Floating Market Fish Soup Recipe

Photography by Petrina Tinslay

Enjoy this wonderful Asian dish that delivers flavour and freshness with a light touch that will leave you feeling satisfied and nourished.

Serves: 4

Time to prep: 25 minutes

Time to cook: 15 minutes

Ingredients

• 600g white fish fillets (such as blue-eye or snapper)
• 100g bean thread vermicelli (glass noodles)
• 2 lemongrass stems
• 1.2 litres chicken stock
• 3 eschalots, finely sliced
• 1 long red chilli, sliced
• 2 tablespoons tamarind puree (see Notes)
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 100g bean sprouts
• 2 tomatoes, chopped
• Small handful of Thai basil (or mint: see Notes) and coriander leaves
• 1 lime, quartered

Method

• Cut the fish into bite-sized chunks and toss with salt and pepper. Put noodles in a bowl, pour over boiling water to cover and leave for 4 minutes, then drain.
• Trim lemongrass to inner, tender white part and finely slice. Put stock, eschalot, chilli, tamarind and lemongrass in a pan. Bring to a boil over medium-high heat, then simmer for 10 minutes over medium heat.
• Stir in fish, fish sauce and sugar. Simmer over medium-high heat, covered, for 5 minutes. Add sprouts, noodles and tomatoes. Simmer for 1 minute or until hot.
• Divide among warm bowls. Scatter with herbs and serve with lime wedges.

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Chicken and Star Noodle Soup

Photography by William Meppem

Capture the kids' imaginations with this beautiful chicken soup with star shaped noodles.

Serves: 4

Time to prep: 30 minutes

Time to cook: 30 minutes

Ingredients

• 2 teaspoons olive oil
• 1/2 small brown onion, finely chopped
• 1 small carrot, peeled, finely chopped
• 2 small (about 200g each) single chicken breast fillets, thinly sliced across the grain
• 1L (4 cups) chicken stock
• 200g fresh rice noodle sheets
• 2 green shallots, ends trimmed, thinly sliced diagonally

Method

• Heat the oil in a large saucepan over medium heat. Add the onion and carrot and cook, stirring, for 5 minutes or until carrot softens. Add the chicken and cook, stirring, for 5 minutes or until chicken is brown all over.
• Add the stock and bring to the boil. Reduce heat to low and simmer for 10 minutes or until chicken is tender.
• Meanwhile: fold rice noodle sheets in half lengthways. Use a 3.5cm-diameter star-shaped pastry cutter to cut star shapes from the rice noodle sheets.
• Add star noodles and half the shallot to the soup. Simmer, stirring occasionally, for 5 minutes or until rice noodles separate and are heated through. Ladle soup among bowls. Top with remaining shallot and serve immediately.

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Smashing Pumpkin Soup

Photography by Janyon Boshoff

Pumpkin season is in full swing so make a big batch of our sweet-flavoured soup, then dress it up with dukkah for a warming dinner that's as easy as 1-2-3.

Time to prep: 10 minutes

Time to cook: 40 minutes

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, coarsely chopped
• 2 teaspoons ground cumin
• 1.2 kg butternut pumpkin, peeled, seeded, coarsely chopped
• 1L (4 cups) chicken or vegetable stock
• Dollop of natural yoghurt
• 1 garlic clove
• Turkish bread, extra virgin olive oil and dukkah, to serve

Method

• Spice up the base: Heat 1 tablespoon olive oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until golden. Add cumin and cook, stirring for 1 minute or until aromatic.
• Simmer the soup: Add pumpkin and stir to coat. Add stock. Simmer for 20 minutes or until the pumpkin is soft. Set aside to cool slightly. Use a stick blender to blend until smooth.
• Serve it up: Cut Turkish bread in half and cook on a chargrill until golden. Drizzle with extra virgin olive oil and rub with the cut side of a garlic clove. Ladle soup among serving bowls. Top with a dollop of natural yoghurt. Sprinkle with dukkah. Serve with the bread.

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Chicken and Corn Noodle Soup Recipe

Photography by Brett Stevens

Get souped up with a bowl of chicken & corn noodle soup -- ready in just 30 minutes!

Serves: 4

Time to cook: 30 minutes

Ingredients

• 1 onion
• 1 tbs peanut oil
• 4 cobs corn
• 500ml (2 cups) chicken stock
• 1 1/2 tbs light soy sauce
• 600g chicken thigh fillets
• 2 spring onions
• 1 tsp Chinese five-spice
• 450g packet fresh rice noodles (see note)

Method

• Peel and finely chop onion. Heat oil in a large saucepan over medium–high heat. Add onion and cook, stirring frequently, for 5 minutes or until soft. Meanwhile, remove husks and silks from corn. Working with 1 cob at a time, hold upright and cut kernels away from cob.
• Add kernels and stripped cobs to onion and cook, stirring, for 5 minutes or until kernels are starting to soften. Add stock, soy sauce, chicken and 1L water. Increase heat to high and bring to the boil. Reduce heat to medium and bring mixture to a gentle simmer, then cook for 5 minutes or until chicken is cooked through. Using a slotted spoon, remove chicken and set aside.
• Cook soup for a further 15 minutes to develop flavours. Meanwhile, slice spring onions on the diagonal. Combine five-spice, 1/2 tsp salt and 1/4 tsp freshly ground black pepper in a small bowl. Place noodles in a heatproof bowl. Cover with boiling water. Stand, gently separating noodles, for 10 minutes or until softened.
• Using tongs, remove corn cobs from soup and discard. Place a sheet of paper towel flat over surface of soup to remove oil, then discard. Repeat twice more.
• Drain noodles, then divide among bowls with soup. Roughly shred chicken into bowls. Scatter with spring onions and a pinch of spiced salt to serve.

Notes

• Fresh rice noodles are from the refrigerated section of supermarkets.
• For a more authentic Asian soup flavour, substitute 1/4 tsp freshly ground white pepper for the black pepper in step 3.

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Miso broth with sesame salmon & udon noodles

Photography by Brett Stevens

A little miso, Asian greens and fresh salmon combine in a speedy Japanese-style soup.

Serves: 4

Time to cook: 20 minutes

Ingredients

• 1.5L (6 cups) water
• 1 tbs salt-reduced chicken stock powder
• 100g (1/3 cup) white miso paste
• 2 x 200g pkts shelf-fresh udon noodles
• 3 shallots, trimmed, cut into 4cm pieces
• 1 bunch baby choy sum, trimmed, cut into 5cm pieces
• Olive oil spray
• 2 (about 210g each) salmon fillets, skin removed
• 1 tbs sesame seeds
• Soy sauce, to serve
• Shallot, extra, thinly sliced, to serve

Method

• Place water and stock powder in a large saucepan over high heat. Bring to boil. Add miso paste and stir until the miso dissolves. Reduce heat to medium-low and hold at a gentle simmer.
• Add the noodles and cook for 1-2 minutes or until just soft. Add the shallot and choy sum and cook for 1 minute or until the choy sum just wilts.
• Meanwhile, heat a non-stick frying pan over medium-high heat. Spray with oil. Cook the salmon for 2-3 minutes each side for medium or until the fish flakes easily when tested with a fork. Sprinkle with the sesame seeds.
• Flake the salmon into large pieces. Divide the broth and noodles among serving bowls. Drizzle with soy sauce and top with extra shallot.

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Indian Spiced Cauliflower Soup

Photography by Andrew Young

Use your favourite curry paste for this moreish soup recipe.

Serves: 4

Time to prep: 15 minutes

Time to cook: 30 minutes

Ingredients

• 2 teaspoons vegetable oil
• 1 brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 1 tablespoon finely grated ginger
• 1 large green chilli, seeded, finely chopped
• 2 tablespoons mild curry paste
• 1 large cauliflower, cut into florets
• 1 large potato, peeled, coarsely chopped
• 1 litre (4 cups) chicken or vegetable stock
• 250ml PHILADELPHIA Light Cream For Cooking, a cream alternative
• 6 sprigs curry leaves
• 2 tablespoons vegetable oil, extra, to shallow fry
• Pappadums, to serve

Method

• Heat the oil in a large frying pan over medium-high heat. Add the onion, garlic, ginger and chilli and cook, stirring, for 5 minutes or until onion softens. Add the curry paste and cook for 1 minute or until aromatic.
• Add the cauliflower, potato and chicken stock and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 minutes or until potato and cauliflower and tender. Remove from heat. Set aside for 5 minutes to cool slightly.
• Transfer cauliflower mixture to the jug of a blender and blend until smooth. Return to saucepan. Place over low heat. Add the PHILLY and stir to combine. Cook for 2 minutes or until heated through. Taste and season with salt and pepper.
• Meanwhile, heat extra oil in a small frying pan over medium heat. Add half the curry leaves and cook for 1 minute or until crisp. Transfer to a plate. Repeat with remaining curry leaves.
• Ladle soup among serving bowls. Top with curry leaves. Serve immediately with pappadums, if desired.

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Lentil, Sweet Potato & Pancetta Soup

Photography by Jeremy Simons

One of the healthiest foods around, lentils are low in fat and very versatile - perfect for salads, soups and sides. Packed with vegies, this hearty lentil soup wins for taste and budget.

Serves: 4 people

Time to prep: 15 minutes

Tim to cook: 35 minutes

Ingredients

• 750ml (3 cups) boiling water
• 1 tsp Massel Salt Reduced Chicken Stock Powder
• 2 tsp olive oil
• 1 large red onion, finely chopped
• 2 celery sticks, trimmed, finely chopped
• 50g pancetta, finely chopped
• 2 garlic cloves, crushed
• 500g sweet potato (kumara), peeled, cut into 1cm pieces
• 400g can no-added-salt lentils, rinsed, drained
• 400g can no-added-salt diced tomatoes
• 250g broccoli, cut into small florets
• Chopped fresh continental parsley, to serve

Method

• Combine the water and stock powder in a large heatproof jug.
• Heat oil in a saucepan over medium heat. Cook the onion, celery, pancetta and garlic, stirring, for 6 minutes or until soft. Add the sweet potato. Cook, stirring, for 1 minute or until combined.
• Add the stock mixture, lentils and tomato. Increase heat to medium-high and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 15-20 minutes or until sweet potato is tender. Add broccoli. Simmer for 3-4 minutes or until broccoli is tender crisp.
• Divide the soup among serving bowls and top with parsley.

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