Soup

My favourite soup recipes.

Spicy Sweet Potato Soup with Coconut Milk

~ danib@eatmystreet.net ~ 2 Comments

Roast sweet potato soup with coconut milk

Spicy Sweet Potato Soup with Coconut Milk

A delicious new soup recipe that combines a few of my favourite things; sweet potato, coconut milk and a little spice. Yum!

I just use a store bought red curry paste for this but you could have a go at making your own curry paste if you were really keen.

The roasted red capsicum gives this dish a lovely sweetness. Roasting the sweet potato has a similar effect and the two flavours combined create a lovely depth of flavour.

I made a pot of this earlier in the week and then ate it for lunch every day. The curry paste gives it a little heat and keeps it interesting but does not overwhelm the other flavours.

Why not try my two ingredient flatbread recipe to go alongside it for a perfect lunch?

Simple Flatbread Recipe 

I hope you like it.

Dani

Roast sweet potato soup with coconut milk

Spicy Sweet Potato Soup with Coconut Milk
 
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A great sweet potato soup recipe using coconut milk and curry paste.
Author:
Recipe type: Soup
Cuisine: Modern Australian
Ingredients
  • 500 g of sweet potato, peeled and sliced into 1cm thick discs
  • 1 red capsicum, cored and de-seeded
  • 1 red onion roughly chopped
  • olive oil to coat
  • 500 ml of vegetable stock
  • 200ml of coconut milk
  • 1 tablespoon of red curry paste
Instructions
  1. Place the sweet potato, capsicum and red onion in a baking dish. Cover with olive oil and toss until all coated. Bake 190 degrees celsius for 45 minutes or until vegetables are all cooked through. Be careful not to burn anything as this will cause bitterness in the soup.
  2. When the vegetables are nearly cooked through, add 2 tablespoon of a mild oil to a large saucepan and add in the curry paste. Cook over low heat until heated through and aromatic.
  3. Add the vegetable stock to the saucepan and then add the roasted vegetables.
  4. Blitz thoroughly with a stick blender until the soup is all smooth.
  5. Add in the coconut milk and blitz lightly again. Season to taste.
Notes
You can peel the red capsicum if you prefer. Once roasted through the skin should just slip off.
Be careful with the way you cut your vegetables as you want them to cook evenly.
If there are any charred pieces of roasted onion or veg then do not add them to the soup as they will cause bitterness.

Want to hear the good news about the health benefits of sweet potato, including Vitamin B6, Vitamin C and more?

Take a look here. 

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Lemon & chicken noodle soup recipe with meatballs

~ danib@eatmystreet.net

chicken noodle soup recipe with meatballsLemon, porcini & chicken noodle soup recipe with meatballs

This is my latest and greatest soup recipe, which is really saying something as I absolutely love soup.  I especially love soup at this time of year when everyone starts coughing and feeling cold and poorly. These really are the months to drink more tea, read more books and consume more soup.

I hand wrote this recipe many moons ago when I was visiting my sister’s house in the Country. It reminds me of my Oma’s chicken meatball soup that she used to cook for us often. I never had the chance to ask her for her recipe but I like to imagine it was a little something like this.

The addition of the dried porcini mushrooms really gives this a delicious umami flavour but it is not 100% necessary. I grabbed that idea from a different recipe and I think it works wonderfully well here if you are willing to give it a try.

I hope you enjoy this chicken noodle soup recipe with meatballs. I would love to hear your tips on how you stay well in these cold winter months in Melbourne.

Lemon, meatball and porcini chicken noodle soup
 
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Ingredients
  • 1 brown onion, cut in half
  • 2 tablespoons of olive oil
  • 1 leek, chopped
  • 2 small carrots
  • 2 celery sticks
  • 10 sprigs of parsley
  • 2 bay leaves
  • seal salt
  • 500 ml extra of hot water
  • 1 litre of chicken stock
  • extra virgin olive oil
  • 500 grams of chicken mince
  • rind of one lemon
  • 80 grams of fresh bread crumbs
  • 3 sprigs of thyme
  • 30 grams of grated parmesan
  • 2 cloves of garlic, sliced finely
  • 30grams of porcini mushrooms soaked in 2 tbs of boiling water
  • 150 grams of crushed vermicelli bean thread noodles
  • 120 grams of frozen peas
  • 3 eggs
  • 1 lemon, juiced
Instructions
  1. Add the evenly sliced leek, celery and carrots to the olive oil to a large saucepan and gently heat through until sizzling.
  2. Pour in the chicken stock and half the water and add the onion, bay leaves and parsley.
  3. Simmer gently to allow the flavours to permeate for 10-15 minutes.
  4. Meanwhile add a small splash of olive oil to a small pan and fry the garlic for two minutes. Add the drained porcini and thyme and cook for a further two minutes.
  5. In a separate bowl mix together your chicken mince, bread crumbs, rind of one lemon, parmesan, porcini mixture, salt, pepper and 1 egg. Mix together thoroughly and form small meat balls using your hands.
  6. Turn the heat up on your soup and add the meatballs one at a time, being careful not to overfill the pot. Cook on a high heat until the meatballs are all cooked through. This will take around ten minutes depending on your pot size. Remove a chicken ball and break in half to check they are cooked through.
  7. At this stage you can remove your bay leaves and any large pieces of onion.
  8. Add the frozen peas and the crushed noodles to the pot and cook a further 5 minutes.
  9. Whisk together the remaining two eggs, with the juice of one lemon and add to the soup. Bring soup back almost to the boil and then serve.

chicken noodle soup recipe with meatballs

 

 

Before you go, I am doing this new thing. I would love you to join in.

I know that so many of my readers are enthusiastic foodies just like me so I want to hear from you. I have created a little Facebook group, it is literally just me at this stage, but if you would like to join my “Eat My Street Cooking Club” then I would love you to join.

Or search for Eat My Street Cooking Club.

Happy Eating.

Dani xx

Dani B from Eat My StreetEat My Street is a website dedicated to good food for the good life. We post recipes, reviews, wellness tips, stories and more. Visit us on Facebook or sign up so you never miss a post.

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My favourite, easy Laksa Recipe

~ danib@eatmystreet.net

My Favourite easy (non traditional) Laksa Recipe laksa1

This is my very simple and very tasty Easy Chicken Laksa Recipe. I often whip this up on a Sunday night and fill it with veggies from my crisper. Once you get confident with the flavours you can mix it up a little and try adding fresh chilli, Kaffir lime leaves (to the stock), or some different vegetables. I often poach my own chicken fillet in place of a shredded store bought chicken. It is a very flexible recipe.

I also really, really love this soup. It is my favourite meal to cook when I am home alone and have no one else to please! It makes me feel good and is easy on the stomach (unless you add those chilli’s).

I hope that you might enjoy it too.

Ingredients

  • 250g rice vermicelli noodles
  • 1/2 cup laksa paste
  • 400ml can coconut milk
  • 4-5 cups chicken stock
  • 1 teaspoon of bashed and diced lemongrass
  • 1 small thumb sized piece of fresh ginger
  • 1/2 large barbecued chicken, skin and bones removed, meat shredded
  • 150g frozen peas, corn or other vegies. I alternate between carrot, corn spears, bean sprouts and celery.
  • 1 handful of loose baby spinach leaves
  • 1 fresh lime
  • 1/2 bunch fresh coriander and some bean sprouts to serve

Method

Place your chicken stock into a saucepan and add the lemongrass and ginger and heat slowly through.

Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles. Drain.

Heat a wok or large saucepan over medium heat. Add laksa paste. Stir-fry for 1 minute or until fragrant.

Add coconut milk and strained stock. Bring to the boil.

Add chicken and peas and spinach.  Reduce heat to low. Simmer for 2 to 3 minutes or until  peas are bright green and tender.

Do a taste test and then adjust flavours as necessary.

Divide noodles between bowls. Spoon over soup. Top with coriander and bean sprouts.

Serve with a wedge of lime.

laksa

Best Minestrone Soup Recipe

~ eatmystreet

Minestrone Soup Recipe

Minestrone Soup Recipe
Minestrone by eatmystreet.net

My daughter was sick recently and she had one request. ” I wish you could make me some soup Mum.”

Dear daughter did not even need to ask as I had sensed the gloom of winter upon us and already gathered all the ingredients that I needed for this minestrone soup recipe.

Each winter as suntan turns to sniffles, I long for a restorative bowl of hot soup. My Oma set the whole longing in process many moons ago. There was no visit made to her house where I was not served a bowl of hot Chicken and Vegetable soup. Sometimes with meatballs, sometimes without. The pot bubbled on the stove for days I am told, and was miraculously always full (if by miraculous you mean Oma persistently refilled it to make it last a little longer).

My own miniskirted Mother was apparently skill-less when it came to cooking, until my Oma took her under her wing and passed down the secrets. Thus I too was offered Chicken Soup each winter.

I recall arriving home from school one short, drab day, hemmed in by grey storm clouds and black night. There on the table was a bowl of hot chicken soup to replenish and revive. All was well.

Now to my homemade minestrone soup recipe. Curative of all manner of ills, although not always in the way you would expect. This is the recipe I use when a friend is in need through loss, loneliness or longing.

CLASSIC MINESTRONE

Best Minestrone Soup Recipe
 
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Author:
Recipe type: Vegetarian soup
Serves: 4-6
Ingredients
  • 1 large leek, thinly sliced
  • 3 carrots, chopped
  • 3 sticks of celery, finely chopped
  • 1 medium sized zuchini, chopped
  • 110g green beans
  • 1 Litre of hot water
  • 1 litre of Vegetable stock
  • 400g tin chopped tomatoes
  • 2 teaspoon of Mixed herbs
  • 400g can of Cannellini Beans
  • ½ cup small pasta shells
  • salt and pepper Fresh herbs to add as you like.
Instructions
  1. Chop all the fresh vegetables to a similar size and cook in a tablespoon of olive oil in a large pot, until just sizzling.
  2. Cover, lower the heat and sweat the vegetables for 15 minutes, shaking the pan occasionally.
  3. Add the stock, water, tomatoes, dried herbs and salt. Bring to the boil, replace lid, and simmer gently for 30 minutes.
  4. Add the beans and their liquid and the pasta and simmer for a further ten minutes.
  5. At the end of this time add fresh herbs and adjust seasoning. Enjoy.

 

This soup can be frozen and also improves with time, so can sit happily in the fridge for a couple of days. Eat sprinkled with parmesan cheese for an indulgent touch. Add bread to make a meal of it. Minestrone Soup Recipe

So why don’t you make a bowl and “*soup someone” this Winter.

* to “soup someone” is to bless their cotton Explorer socks off with the bringing of steaming soup, in Winter. Happy Eating. Dani xx Minestrone Soup Recipe

Chicken Noodle Soup Recipe

~ eatmystreet ~ 1 Comment

So today seems like the perfect day to post my new favourite Chicken Noodle Soup recipe. It is the coldest day in Melbourne for the year and Facebook and newspaper alike are gleefully displaying photos of snow in Ballarat, Clunes and Lorne.

I have been feeling poorly, very poorly and the first thing that I think of doing when I feel the winter ills arrive is make soup. Specifically chicken noodle soup.

Chicken Noodle Soup Recipe

I am of the firm belief that there is a soup for every occasion. Minestrone for grief, laksa for malaise, Thai sweet potato with roast capsicum to entertain. The soup of love? I am not so sure but I am open to suggestions. Chicken noodle soup has always been top of my list to cure sickness. It speaks to me of love and kindness and nurturance and general goodness. From the first moment I am sick I feel the urge to eat it, and specifically to have someone make it for me, although no one ever does anymore.

I am always on the lookout for new recipes because I get a little bored of the reliable and delicious recipe handed down to me from my Oma and Mum. Mystery still surrounds the most delicious chicken noodle soup I was ever offered as the Chef who made it refused to share his recipe. There was bacon in it though. Bacon. So that probably explains it.

Here is my latest recipe.

Chicken Noodle Soup Recipe

Chicken Noodle Soup Recipe
 
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Author:
Ingredients
  • 1 onion
  • 2 tablespoons of olive oil
  • 1 clove of garlic
  • 3 carrots
  • 1 leek
  • ½ small red chilli
  • 1 small sweet potato, peeled and diced
  • 2 celery sticks, diced
  • salt
  • 1 stalk of fresh thyme
  • 2 litres of chicken stock
  • 1 cup of egg noodles
  • 2 chicken fillets, diced into small pieces
Instructions
  1. Saute 1 onion and 1 clove of garlic in the olive oil until soft. I always add the onion first as it takes longer to soften.
  2. Add the chicken and gently cook through
  3. Evenly dice the carrots, leek, small red chilli (if you like), sweet potato and 2 celery stalks and then add them to the pot too. Season with salt.
  4. Add one large stalk of fresh thyme and then cover with 8 cups of chicken stock.
  5. Bring to the boil and cook gently for ten minutes.
  6. Add 1 cup of fresh egg noodles. I sometimes add more as this is the bit my kids love. But beware the noodles can expand and take over! 🙂
  7. Cook for 5-10 minutes or until noodles are soft.
  8. Now it is time to scoop out the thyme and replace it with 3 tablespoons of chopped parsley.
  9. Taste test and ensure everything is cooked and seasoned to perfection.
  10. Scoop into bowls.

I serve with fresh lemon quarters.

Enjoy! and wait for the sickness to miraculously leave (warning, this never happens. But the hope!).

Chicken Noodle Soup Recipe

I am accepting suggestions for other soup related themes.

Pea and Ham to reconnect with Aunties, Uncles and Grandparents.

Pea with mint for Sunday night in front of X Factor with the kids.

Any other ideas?