{"id":5310,"date":"2020-03-30T11:39:21","date_gmt":"2020-03-30T09:39:21","guid":{"rendered":"https:\/\/getitmagazine.co.za\/joburg-west\/?p=5310"},"modified":"2024-05-31T09:17:06","modified_gmt":"2024-05-31T07:17:06","slug":"three-quick-and-easy-soup-recipes","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/joburg-west\/blog\/2020\/03\/30\/three-quick-and-easy-soup-recipes\/","title":{"rendered":"Three quick (and easy!) soup recipes"},"content":{"rendered":"<p><strong>Home-made vegetable soup<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul id=\"printingredients\">\n<li><label for=\"exampleCheck1\">15ml margarine<\/label><\/li>\n<li><label for=\"exampleCheck2\">200g onion, sliced<\/label><\/li>\n<li><label for=\"exampleCheck3\">300g leeks, sliced<\/label><\/li>\n<li><label for=\"exampleCheck4\">300g carrots, peeled and sliced<\/label><\/li>\n<li><label for=\"exampleCheck5\">800g potatoes, peeled and cubed<\/label><\/li>\n<li><label for=\"exampleCheck6\">2 lt water<\/label><\/li>\n<li><label for=\"exampleCheck7\">2 x KNORR Vegetable Stock Pot<\/label><\/li>\n<li><label for=\"exampleCheck8\">cream (for garnish)<\/label><\/li>\n<li><label for=\"exampleCheck9\">parsley, chopped (for garnish)<\/label><\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<ul>\n<li>Saut\u00e9 the onion, leek and carrots in the margarine for 5 minutes<\/li>\n<li>Add the water, KNORR Vegetable Stock pot and the potatoes<\/li>\n<li>Bring to boil then reduce the heat and allow to simmer until vegetables are tender<\/li>\n<li>Puree by pressing through a sieve or using a hand blender or potato masher<\/li>\n<li>Season (to taste) with salt and pepper<\/li>\n<li>Stir in a little cream and garnish with parsley before serving<\/li>\n<\/ul>\n<p><strong>Butternut &amp; yoghurt soup:<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul id=\"printingredients\">\n<li><label for=\"exampleCheck1\">15ml margarine<\/label><\/li>\n<li><label for=\"exampleCheck2\">1 onion, diced<\/label><\/li>\n<li><label for=\"exampleCheck3\">2 cloves of garlic, crushed<\/label><\/li>\n<li><label for=\"exampleCheck4\">5ml Robertsons Cinnamon<\/label><\/li>\n<li><label for=\"exampleCheck5\">1kg butternut, peeled and diced<\/label><\/li>\n<li><label for=\"exampleCheck6\">750ml water<\/label><\/li>\n<li><label for=\"exampleCheck7\">1 x KNORR Vegetable Stock Pot<\/label><\/li>\n<li><label for=\"exampleCheck8\">250ml fat-free yoghurt<\/label><\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<ul>\n<li>Melt margarine in a deep pot then add the onion and garlic and fry until tender<\/li>\n<li>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<\/li>\n<li>Bring to the boil then reduce the heat and allow to simmer for 25-30 minutes or until the butternut is tender<\/li>\n<li>Remove from the heat and blend using a stick blender until smooth then stir in the yoghurt and season (to taste)<\/li>\n<li><em>Tip \u2013 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!<\/em><\/li>\n<\/ul>\n<p><strong>Roasts chicken soup<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul id=\"printingredients\">\n<li><label for=\"exampleCheck1\">30g margarine<\/label><\/li>\n<li><label for=\"exampleCheck2\">2 onions, finely diced<\/label><\/li>\n<li><label for=\"exampleCheck3\">1 clove garlic, crushed<\/label><\/li>\n<li><label for=\"exampleCheck4\">2 carrots, peeled and diced<\/label><\/li>\n<li><label for=\"exampleCheck5\">1 stalk celery, diced<\/label><\/li>\n<li><label for=\"exampleCheck6\">2 potatoes, peeled and diced<\/label><\/li>\n<li><label for=\"exampleCheck7\">15ml fresh parsley, chopped<\/label><\/li>\n<li><label for=\"exampleCheck8\">1 litre water<\/label><\/li>\n<li><label for=\"exampleCheck9\">1 x KNORR Chicken Stock Pot<\/label><\/li>\n<li><label for=\"exampleCheck10\">300g roast chicken meat, shredded<\/label><\/li>\n<li><label for=\"exampleCheck11\">65ml cream<\/label><\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<ul>\n<li>Melt margarine in a pot and gently saut\u00e9 the onion and garlic until soft.<\/li>\n<li>Add the carrots, celery and potatoes and allow to cook for 10 minutes without colouring and stir frequently.<\/li>\n<li>Add the parsley, water, KNORR Chicken Stock Pot and shredded chicken and allow to simmer until the veggies are cooked.<\/li>\n<li>Remove from the heat and stir in the cream.<\/li>\n<li>Using a hand blender blend to preferred thickness \u2013 for a chunky soup give it a quick whizz. For a smoother mouth feel blend well.<\/li>\n<li><em>Tip \u2013 don\u2019t spend too much time chopping and dicing the veggies perfectly as you are going to blend the soup at the end!<\/em><\/li>\n<\/ul>\n<p>RECIPES COURTESY OF <a href=\"https:\/\/www.knorrwhatsfordinner.co.za\/\" target=\"_blank\" rel=\"noopener noreferrer\">www.knorrwhatsfordinner.co.za<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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: Saut\u00e9 the onion, leek and carrots in the margarine for 5 minutes Add the water, KNORR [&hellip;]<\/p>\n","protected":false},"author":121,"featured_media":5311,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[54,1225],"class_list":{"0":"post-5310","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"tag-get-it-joburg-west","9":"tag-soup-ideas"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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