Category Archives: Soup

Chicken Noodle Soup

In these days of Southerlies, a flat so cold I can see my breath when I wake up in the morning, and frustrating assignments, there is only one thing that can keep me going: Chicken Noodle Soup!

Here’s the good news: If you can boil water in a pan, you can make this soup! Seriously, that’s pretty much all it takes. Also, this makes HEAPS, yay, which meant that I could have chicken noodle soup for lunch and dinner the following day and the next day too, happy, frozen girl. The recipe I used had no vegetables, so I added some, because it feels bad bad bad to have a meal without veggies. I urge you all to make this and keep warm and rugged up.

Chicken Noodle Soup Adapted from Made by Hand by Julie Le Clerc

serves 6

1L liquid chicken stock

750 mL water

350g (ish) chicken mince

250g rice vermicelli noodles

2 bunches of bok choy, washed and chopped

3 spring onions, sliced thinly

Good handful of coriander, roughly chopped

Chili sauce (I used Huffman’s Hot Sauce- hooray!), soy sauce and lemon wedges to serve

Put chicken stock and water in a large pan or wok and bring to the boil. Once boiling put in chicken mince and boil for 5 minutes, breaking up the mince if it goes clumpy. In the last couple of minutes of cooking add in the rice vermicelli and the bok choy. When cooked, divide into bowls, sprinkle with spring onion and bok choy. Serve with soy sauce, chili sauce and lemon wedges, let people add as much or as little to their taste.

The chili gives some heat and the soy sauce adds to the depth of flavour and I love that the spring onion, lemon and coriander give a little ray of lightness, dee-lightful. This soup is so warming, nourishing even. It warms you from the inside out (effect is heightened of course if you add lots of chili harhar), I think at this time of year we all need some nourishment, so grab some soup, wrap up in a blanket and grab your favourite book- wonderful.

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Tomato Soup

How great are tomatoes? If you would like to leave an answer in the form of an ode to tomatoes, please do. I love tomatoes in all forms, all shapes, colours and sizes and I really think that I would die on my student budget without canned tomatoes. This meant that I was very excited when I saw a recipe for the best ever tomato soup as part of A Cup of Jo’s basic food series. I’m not gonna lie, I have rather fond memories of Tomato Cup-a-Soup, but I thought that it was high time I tried the real deal.

I like to organise things in pretty rows, yes I do! Anywho, this recipe looked super and Mum had quite a few tomatoes left from the garden that needed using up, so away I went. If anyone thinks that using beautiful veggies in soups is a waste, come at me bro! I think that it is a lovely way to showcase vegetables and this is no exception.Rich and full of flavour, brimming with tomatoeyness! Just like eating a whole lot of tomatoes (something, coincidentally, that I quite like to do, with a sprinkling of sea salt). If you have tomatoes around, do make this soup, it’s the just the trick for these colder nights.


Best Ever Tomato Soup Adapted slightly from this recipe on A Cup of Jo


Serves 4

2 pounds/900g of fresh tomatoes

4 garlic cloves (skins on)

2 onions cut in half

2 Tbs olive oil

2 tsp dried basil

1 Tbs balsamic vinegar

1/4 Cup of red wine

2 tsp honey

3 Cups water

salt and pepper to taste

Preheat your oven to 200°C. Slice the tomatoes in half and place them on an oven tray lined with baking paper. Drizzle with 1 Tbs olive oil

Place halved onions and garlic cloves (with skins on) on another oven tray lined with baking paper. Drizzle with the other half of the olive oil and season well with salt and pepper. Place both trays of vegetables in the oven and roast until tender, about 20-30 minutes.

Remove trays from the oven and allow to cool slightly. Place tomatoes and onions in a blender (or in a saucepan if you use a stick blender like I do), squeeze out the garlic from its skin and add that too with the dried basil, water, honey, red wine and balsamic. Blend to your desired consistency. Adjust seasonings to taste.

Warm soup in a saucepan over medium heat, ladle into bowls and serve with cheese on toast.




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