Three quick (and easy!) soup recipes

Home-made vegetable soup

Ingredients:

• 15ml margarine
• 200g onion, sliced
• 300g leeks, sliced
• 300g carrots, peeled and sliced
• 800g potatoes, peeled and cubed
• 2 lt water
• 2 x KNORR Vegetable Stock Pot
• cream (for garnish)
• parsley, chopped (for garnish)

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:

• 15ml margarine
• 1 onion, diced
• 2 cloves of garlic, crushed
• 5ml Robertsons Cinnamon
• 1kg butternut, peeled and diced
• 750ml water
• 1 x KNORR Vegetable Stock Pot
• 250ml fat-free yoghurt

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:

• 30g margarine
• 2 onions, finely diced
• 1 clove garlic, crushed
• 2 carrots, peeled and diced
• 1 stalk celery, diced
• 2 potatoes, peeled and diced
• 15ml fresh parsley, chopped
• 1 litre water
• 1 x KNORR Chicken Stock Pot
• 300g roast chicken meat, shredded
• 65ml cream

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