Home Let's Eat All Things Food Three quick (and easy) soup recipes

Three quick (and easy) soup recipes

Home-made vegetable soup

Ingredients:

Method:

  • Sauté the onion, leek and carrots in the margarine for 5 minutes
  • Add the water, KNORR Vegetable Stock pot and the potatoes
  • Bring to boil then reduce the heat and allow to simmer until vegetables are tender
  • Puree by pressing through a sieve or using a hand blender or potato masher
  • Season (to taste) with salt and pepper
  • Stir in a little cream and garnish with parsley before serving

Butternut & yoghurt soup:

Ingredients:

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Method:

  • Melt margarine in a deep pot then add the onion and garlic and fry until tender
  • Add the cinnamon and fry for 2 minutes to release the flavour and aroma then add the cubed butternut, water and KNORR Vegetable Stock Pot and stir well
  • Bring to the boil then reduce the heat and allow to simmer for 25-30 minutes or until the butternut is tender
  • Remove from the heat and blend using a stick blender until smooth then stir in the yoghurt and season (to taste)
  • Tip – for a richer, creamier taste use cream instead of yoghurt. There is no need to chop your vegetables perfectly as they will all be blended up at the end so a rough chop is fine!

Roasts chicken soup

Ingredients:

Method:

  • Melt margarine in a pot and gently sauté the onion and garlic until soft.
  • Add the carrots, celery and potatoes and allow to cook for 10 minutes without colouring and stir frequently.
  • Add the parsley, water, KNORR Chicken Stock Pot and shredded chicken and allow to simmer until the veggies are cooked.
  • Remove from the heat and stir in the cream.
  • Using a hand blender blend to preferred thickness – for a chunky soup give it a quick whizz. For a smoother mouth feel blend well.
  • Tip – don’t spend too much time chopping and dicing the veggies perfectly as you are going to blend the soup at the end!

Recipes courtesy of www.knorrwhatsfordinner.co.za

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