Soup

Sally Ives Hot & Sour Soup

Thanks so much to Sally for letting me share her soup recipe & I have converted it to the Thermomix of course. Sally does Chinese cooking classes from her gorgeous home in Lymington, (just past Cygnet) Tasmania. They are great value & so much delicious fun! To find out about Sally’s classes you can email her sallypixies@hotmail.com.

Sally’s Hot & Sour Soup recipe -in the foreground you can see the the ingredients used in the soup- sichuan pepper, dried wood ear mushrooms & dried shitake mushrooms & Chinese style knife all purchased at our local Asian grocers.

Sally Ives Hot & Sour Soup
Author: 
Recipe type: Soup
Cuisine: Chinese
Serves: 4
 
Sally's original recipe is made using a wok not a Thermomix 🙂
Ingredients
  • Cooking Oil
  • 20 schichuan peppercorns
  • 1 - 2 Spring onions finely chopped
  • A few slices of ginger
  • a few dried shitake mushrooms soaked, strained, stems removed (keep the soaking water)
  • optional - a few dried black fungus/wood ears, soaked, strained & thinly sliced
  • 400g fresh, frozen or bottled tomatoes roughly chopped
  • 2- 3 tbs soy sauce
  • 1 litre of stock/water include the mushroom straining water into this (you can use 1 tbs of stock paste & water)
  • ground white pepper to taste
  • Chinese black vinegar to taste
  • Salt to taste
  • 400g medium firm tofu sliced
  • 2 eggs
  • sesame oil
  • fresh coriander & extra sliced spring onions to serve
Instructions
  1. Add Sichuan pepper to a dry wok & roast till it starts to smoke, add about 1 tablespoon of oil (Sally uses rice bran oil) allow the pepper to turn black. Turn off the heat.
  2. Add the ginger to the TM bowl & chop 3 secs, speed 7.
  3. Add Shitake mushrooms & chop 3 secs, speed 7, scrape down the TM bowl.
  4. Add the oil & Sichuan pepper along with the spring onions, shitake mushrooms & wood ear mushrooms & cook for 3 mins, varoma temperature, reverse, speed 1.
  5. Add the tomatoes & soy sauce & cook for 5 mins, 100 degrees, reverse, speed 1.
  6. Add the liquid/stock & black vinegar & white pepper to taste keep adding & then tasting until you are happy with the flavour.
  7. Mix cornflour with a little water & add to the soup, bring it up to the boil again, 2 mins 100 degrees, reverse speed 1.
  8. Add simmering basket & place tofu into the basket & cook for 2 mins, 100 degrees, speed soft reverse. Remove tofu & basket & keep warm in a Thermoserver.
  9. Whisk the 2 eggs together in a bowl. Set the TM for 1 min, 100 degrees, reverse speed 2 & slowly pour in the egg mixture.
  10. Serve with the warm tofu placed into each bowl & pour hot soup on top & garnish with spring onion & or fresh coriander.

 

 

Arwens Flu Fighter Chicken Soup

Flu Fighter

Arwens Flu Fighter Chicken Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
You can add any veggies you like
Ingredients
  • Fresh corriander, leaves and roots
  • 1 lemon, zest & juice
  • 1tbs Fresh Turmeric, or 1 tsp dried ground turmeric
  • 2 garlic cloves
  • 2 spring onions
  • 2tbs fresh ginger
  • 1 fresh red chilli
  • 2tb fresh parsley leaves
  • 2tbs coconut oil
  • 2 - 4 chicken breasts, cut into cubes
  • 1tbs TMX vege stock paste or chicken stock paste
  • 1 litre water or liquid chicken stock
  • 3tbs tamari , or soy sauce
  • 30g mirin, optional
  • 1tbs Miso Paste
  • 100g baby kale or spinach leaves
  • sea salt & pepper to taste
Instructions
  1. Place coriander leaves into TM bowl & chop for 3 secs/speed 7. Scrape out of bowl & set to one side.
  2. Place lemon zest, parsley, ginger, spring onions, fresh turmeric, chilli, coriander roots & garlic into the TM bowl chop for 20 secs/speed 10. Add the coconut oil & cook for 2 mins varoma speed 1. Add the stock paste into the bowl.
  3. Place the cubed chicken breast into the simmering basket inside the TM bowl. Cover the chicken with the water or stock.
  4. Set time 20 mins on 100 degrees speed 2.
  5. Ensure chicken is cooked through, & empty cooked chicken pieces into the broth into the TM bowl. Then add all remaining ingredients (except the kale or spinach) Don't forget the chopped coriander. Mix 10 secs reverse speed 1.
  6. Place baby kale & or spinach leaves into soup bowl & pour the hot broth over, making sure to portion out the chicken cubes into the bowls. serve with extra chilli slices & more lemon juice to taste.

 

 

Souper Favourite Thermomix Soups

Do you love soup? I most certainly do, however my hubby is not a fan of soups so a lot of the time, I will have a soup for breakfast and or lunch, sometimes I make a really thick & chunky soup & I tell my hubby it’s a “casserole” 🙂

Chicken Soup

Soups were a regular occurrence in our household growing up & Mum used to make us the most delicious lamb, barley & vegetable soup. My guilty pleasure was a tinned tomato soup served with cracked pepper, crumbled feta & fresh basil leaves! Now I just make my own tomato soup from fresh tomatoes, it only takes about 10 mins in the Thermomix & is so delicious! Anyway because winter is normally the best time to enjoy soups & I wanted to share some of my favourite recipes, to give you some inspiration & ideas.

Tomato soup

Obviously start with the best fresh ingredients you can get, making your own stock will give you the best flavour or using some stock paste that you make in the Thermomix. You can make veggie, chicken or beef stock paste very easily, these recipes come with your Thermomix and are so handy to have in your fridge or freezer to give a flavour boost to any soup or casserole. They have a lot of salt in them to help preserve them & to bring out the flavour of your dish. The Thermomix is so perfect for making soups, everything in the one bowl, the chopping, sautéing, cooking, stirring & then pureeing.

Coconut Lemon Chicken Soup 2

Quirky Cooking’s Coconut Lemon Chicken Soup This is my go to soup is anyone is feeling slightly unwell, so quick easy & nourishing & I always love squeezing lemon juice into most of my soups too! (Plus I’m so excited that Jo Whitton from Quirky Cooking loved my photo of her soup so much she bought it to use on her website!) The other very popular soup recipe by Jo is her Creamy Chicken & Brown Rice Soup, put this on your winter cooking list if it isn’t already!

Pumpkin soup

George Calombaris’ Pumpkin Soup with Virtual Bacon Dust from In the Mix Cookbook by Dani Valent. This is my favourite Pumpkin Soup recipe by far, so creamy & delicious. I even leave the skin on my butternut pumpkin because the Thermomix is so awesome at blending it all up. The Virtual bacon dust is made from toasted & caramelised sesame seeds with brown sugar & Japanese stock powder (dashi) I also made it replacing the dashi with dried porcini mushrooms & it was still just as yummy.

For an awesome roasted pumpkin flavour. I also love roasting a pumpkin whole along with some sweet potato, onion & garlic still in their skins. Once they have cooked you can remove the skins if you wish & then add some of your favourite stock & maybe some cream or coconut cream, once you have cooked it all then puree till smooth.

Cauliflower Soup

Peter Gilmore’s Cauliflower Soup from In the Mix 2 Cookbook, in the book it is served with seared scallops & fresh truffle, but it is still absolutely amazing even with out the scallops & truffle. Even just using some truffle oil & or truffle salt if you have it, will take it to the next level.

Or if you might like a mix of the two In the Mix Cookbook Recipes concepts & try the Cauliflower Soup with Bacon Dust – the bacon is real in this recipe!

Beetroot Soup

My beetroot soup recipe is coming soon, I use fresh beetroot, fennel & cabbage and serve it with homemade yoghurt & horseradish with a bit of smoked salmon if you want to make it a bit fancy for guests.

Chorizo Soup

I love the smoky spicy flavour of chorizo & any recipe that has it is as an ingredient is always so delicious – This is the Mexican Black Bean & Chorizo Soup another awesome recipe by Jo Whitton from Quirky Cooking.

soup-sweet-potato

Another chorizo soup I love is with chunks of chorizo, kale & sweet potato YUM!

In my minestrone soup, I use as much veggies from the garden as I can, I loosely use Jamie Oliver’s recipe (I leave out the pasta) & it’s delicious with or with out some parmesan cheese on top!

Spicy Moroccan Lentil Soup – This recipe is in the cookbook that comes with your Thermomix so quick easy & tasty! 

 

Or try Dani Valent Cooking Emergency Lentil Soup – recipe here.

 

Flu Fighter

Arwen’s Flu Fighter Soup, you can change this recipe as much as you want depending on the ingredients you have & how much chilli you can handle 🙂

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Josh Lopez’s Charred Sweet Corn Soup with Hens Egg, Pecorino Crumble, Coriander, I was so lucky to see Josh make this in front of us at Thermofest at the Goldcoast March 2015.

The pea soup from The Devil of a Cookbook is also amazing & speaking of peas – how good is a pea & ham soup too?!

Soups are hearty, healthy, nourishing & soul warming, they can be a little bit posh or simple & quick. The main thing is they taste so good, like anything you make from scratch!! Happy Thermomixing Everyone 🙂