speedy soups jules clancy www.thestonesoup.com For my Mum who taught me the value of a warming bowl of soup xx © Jules Clancy 2011 This ebook is copyright. Apart from any fair dealing for the purpose of private study, research, criticism or review, as permitted under the Copyright Act, no part of this ebook may be reproduced by any process without written permission. Enquiries should be addressed to the author. All rights reserved. contents § introduction § recipe index § the stonesoup philosophy § 3 secrets to amazing soup § 8 tips for speedy soup § smooth soups § chunky soups § about the author § interactive index - click on the item to be taken to that page I’ve always been a big fan of soup. introduction From my Mum’s veggie soup that she used to make a massive pot of and freeze, to my very first laksa (Malaysian noodle soup), I’ve been hooked. Soup is comfort food. Soup is nurturing. Soup is healthy. Soup is pretty damn versatile: it can warm us up when we’re in the depths of Winter and it can cool us down when we’re sweating in the back streets of Bangkok. Soup isn’t just for Winter. Soup can require lots of effort. Soup can be quick. But most of all Soup is good for the soul. I hope you enjoy this mini-eCookbook dedicated to the wonderful world of soup. Cheers, Jules x recipe index smooth soups chunky soups § roast mushroom soup § spiced lentil soup § almond gazpacho § quick veggie soup § beet & tomato soup § simple chicken laksa § cauliflower soup § udon noodle soup § simple carrot soup § chicken & brown rice soup § broccoli soup § chickpea & spinach soup § white bean & eggplant soup § miso soup with tofu & bok choy § soba noodle soup § rachel's ramen § interactive index - click on the item to be taken to that page Stonesoup is about fresh, healthy, delicious food. Food that tastes good and is also good for us. The fact that most of the recipes in this book contain 5 the ingredients and can be made in minutes is a bonus. As I am constantly discovering, when you strip food back to the essentials and let the ingredients speak for themselves, it can only mean good things from a flavour perspective. Throw in a healthy dose of veggies and it’s all good things stonesoup when it comes to healthy eating. Don’t let anyone, especially those cheffy types, convince you that you need ‘layers of flavour’ and an ingredients list as long as your arm to create delicious food. That’s one style philosophy of cooking that can taste great if someone else is preparing it and cleaning up. For home cooking, I believe that keeping the number of ingredients and the steps involved to a minimum is where it's at. But don't let the simplicity of these recipes fool you into thinking they aren't going to taste amazing. If they didn't make my taste buds sing, I wouldn't be here. The only problem I have with soup is that I tend to think of it as a bit of a ‘project’, requiring a few hours of gentle simmering after a serious session of chopping and vegetable prep. This means I rarely even think to cook soup when I’m trying to 3 secrets to figure what to have for dinner on a random Tuesday night. But when I was writing 5 ingredients 10 minutes last year, and amazing soup had a whole chapter called ‘soup’ to fill up with 10 minute recipes, I quickly began to reconsider the whole ‘soup = time’ equation. And I’m really glad I did. I’ve been finding myself turning to soup when I need a quick meal more and more. the three secrets to amazing soup 1. have a plan My worst soup experiences have been when I’ve just chucked lost of things in togther without an idea of what I wanted my soup to be like. 2. keep it simple It’s always tempting to add a little bit of this and a little bit of that. Especially when you’re making a one pot soup. 3. use the best quality ingredients you can afford Say no more... 1. use precooked ingredients Then all you’re really doing is combining, seasoning and heating. Too easy. Great examples are udon noodles or laksa noodles, canned lentils and beans, canned tomatoes. 2. choose quick cooking ingredients 8 tips for We’re talking things like ground (minced) chicken, tofu and spinach. 3. save on prep time with frozen veg frozen peas don’t need shelling and frozen cauliflower doesn’t need chopping. And best of all frozen veg tend to be less expensive and retain speedy soup more nutrients. Think of your freezer as an extension of your pantry. 4. cut things finely – or grate them The smaller things are, the faster the heat can reach their middles and the quicker they cook. Take our carrot soup as an example. 5. skip the sweating onions While I love the smell of onion cooking, it always takes longer than 5 minutes. 6. boil the kettle first This saves HEAPS of time! As soon as you’re ready to cook dinner, fill up the kettle so you’ll have boiling water ready when you need it. 7. use 2 pans Cooking in 2 pans definitely decreases time but there’s a cost with the whole washing up thing – the choice is yours! 8. invest in a stick blender Even though I’m a minimalist and try to keep my kitchen utensils to a minumum, I LOVE my stick blender because it makes pureeing soups a cinch. So much better (and safer!) than the whole blender or food processor path. You don’t need to go out and buy one but if you like smooth soups, it might not be a bad idea. smooth soups Years ago I made the best mushroom soup and then of course, forgot where I got the recipe from. And try as I may, I wasn’t ever able to replicate the soup from my memory. Until now. Roasting the mushrooms is the trick here. It concentrates the mushroom flavour and makes for a wonderfully rich soup. The other secret ingredient is the tomato paste – just enough to add complexity of flavour without becoming overtly tomatoey. roast mushroom soup serves 2 500g (1lb) portabello or field mushrooms 1 head of garlic 1 can chickpeas (400g / 14oz), juices retained 2 tablespoons tomato paste 4-6 tablespoons cream 1. Preheat your oven to 200C (400F). Slice mushrooms thickly, trim stalks and place in a roasting dish. 2. Break garlic into individual cloves and sprinkle the unpeeled cloves over the mmushrooms. 3. Drizzle generously olive oil and bake for 25-30 minutes or until mushrooms are golden and tender. 4. Place chickpeas and their juices in a large saucepan. Add another can full of water and the tomato paste. Bring to a simmer. 5. Add mushrooms and garlic flesh (discarding the skins). Puree with a roast soup stick blender or food processor. mushroom 6. Return soup to the heat. If the soup is too thick add a little more water and bring back to a simmer. 7. Add cream, saving a little to serve. Taste and season. roast mushroom soup ..... prepare ahead? problem solving guide Absolutely. Like most soups this is wonderful reheated. bland - make sure you’re generous with the salt. And you could add a variations for fun little more tomato paste. bitter - If the garlic gets burned it can add bitter flavours to the soup. carnivore fun – serve with a little crispy bacon or proscuitto or Next time be more careful when deciding which bits of garlic to add. even some finely sliced salami layered over the top. gritty – Gritty mushrooms can make for gritty soup. Most commercial dairy-free – skip the cream and serve with a generous drizzle of mushrooms are fine but if they look a bit dirty, give the mushrooms a olive or walnut oil instead. quick rinse under the cold water tap before slicing. Don’t worry, they won’t absorb too much moisture. vegan – if you have access to unsweetened almond milk, you could use that instead of the cream. Otherwise, see the dairy-free option too thick – Everyone likes their soup different consistencies. If its too above. thick, add a little more water and bring back to a simmer. chickpea free? - I’ve made this without the chickpeas and it wasn’t too watery – This is unlikely, but if the soup isn’t thick enough, you as filling but more of a soup you’d serve as a starter. Other canned could simmer it for longer to reduce it down OR add more chickpeas if beans such as cannellini or butter beans would be lovely in place of you have them. the chickpeas. leftover potential Excellent! Will keep in the fridge for a week or so. This is one of those magic little dishes where the whole is soo much better than the sum of the parts. The almonds and bread combine to give a lovely silken milky brew that gets a good spiking from the vinegar and garlic and finishes with the grassy aromatics of almond gazpacho the oil. The amazing creamy goodness of this soup means it can well hold its own as a first course. Best served at room temperature. almond gazpacho serves 2-3 as a starter 100g (3.5oz) white sourdough bread, 100g (3.5oz) blanched almonds 100g (3.5oz) extra virgin olive oil 4-5 teaspoons sherry vinegar 1-2 cloves garlic 1.