Category Archives: Soups

Green Soup with Coconut & Sea Salt Mountain Bread Crisps

green-soup-coconut-crisps

As much as I love a green smoothie, in this freezing cold weather I’ve found a hot green soup makes a lot more sense when you really want to up the ante. In this recipe, I used spinach leaves but kale, rocket or any other leafy green would work just as well, set off with the soups lemony flavour and a hint of thyme. Served with these delicious Coconut and Sea Salt Mountain Bread Crisps it makes getting your daily dose of greens in a whole lot more fun xx

Green Soup
Recipe by Mummyknows

Ingredients
1 tablespoon olive oil
chicken / vegetable stock (approx 1 litre)
1 yellow onion diced
2 stalks celery chopped
few sprigs of thyme
2 bay leaves
1 head brocoli chopped
4 zucchinis diced
2 generous handfuls of spinach, rocket or kale
1 lemon
sea salt

Directions
In a large pot heat olive oil, add onions and stir until translucent, approx 4-5 minutes. Add the thyme and bay leaves, stir until fragrant, around another 2 mins. Add the celery, brocoli and zucchini, saute for a further 6-8 minutes. Add approx 1 litre of boiling stock so all the veggies are just immersed. On low heat, cover and continue to cook for around 20 minutes or until all vegetables have softened. Once cooked, remove bay leaves, add spinach, sea salt and blend to preferred consistency. Add a generous squeeze of lemon to each serve xx

Coconut and Sea Salt Mountain Bread Crisps
Recipe Mummyknows

Ingredients
2 sheet mountain bread
coconut butter (I use Loving Earth)
Sea Salt

Directions
Heat the oven to 180degrees. Line a baking tray with baking paper. Spread each sheet of mountain bread with coconut butter and sprinkle with sea salt. Using kitchen scissors, cut the sheets up into small triangles. Spread evenly over the baking paper and toast in the oven for 4-5 minutes or until golden and crispy xx 

Balinese Soul Food

I’m a massive fan of grilled fish, seafood and abundant greens at the best of times, but come tropical holidays and it takes a pretty special dish to tempt me otherwise. However, on our recent trip to Bali somehow Soto Ayam (spicy yellow chicken soup) found its way into the mix. Be it the inherent medicinal qualities of chicken soup or the addition of turmeric and its anti oxidant and anti inflammatory properties, but there was something especially cleansing about this magical soup. Turns out it was this aromatic chicken broth that brought my most vivid Bali memories racing back. Endless summer days, lush green gardens, the sun setting, balmy nights, sipping on coconuts and that feeling you just can’t quite describe xx

Soto Ayam

Ingredients
1 litre chicken stock (plus extra as needed)
3 chicken breasts on the bone
5 lime leaves
1 stalk lemon grass chopped into 3cm pieces
1 teaspoon coconut oil
2 shallots finely diced
2 shallots sliced
1 clove garlic minced
2 teaspoons turmeric
1 chunk ginger finely diced
500g brown rice noodles (cooked as per pack)
1 leek finely sliced
1 stalk celery finely sliced
2 tomatos diced
juice of half a lime
4 hard boiled eggs
fried shallots to serve (store bought)
1 red chilli (optional)
coriander (optional)

Directions
In a large saucepan begin by boiling chicken stock. Flatten lemon grass pieces so flavour can escape. Once stock is boiled, add lime leaves, lemon grass, tomato, lime juice and chicken. Cover and continue to boil for approx 15 minutes then return to a low simmer. Remove chicken from the boil and cut off bone into pieces. Set aside.

In a morta and pestle (or a blender) combine finely diced shallots, garlic, ginger and turmeric and pound (or blend) until a paste forms (coriander and coriander seeds can be added here). Set aside.

In a large frying pan heat 1 teaspoon coconut oil. Add sliced shallots, celery and leek, saute for approx 2 minutes. Add yellow paste and cook for a minute or two, or until fragrant. Then add the chicken pieces and stir, covering evenly with paste. After 3 – 4 minutes or once chicken is golden, transfer chicken mixture to chicken broth and return to the boil for a couple more minutes.

Divide noodles and eggs evenly into separate serving bowls and top with soup and a sprinkle of fried shallots to serve.

Pics and Recipe by MummyKnows

Japanese Pumpkin Soup

There’s something about the Japanese Pumpkins at the moment, without even a drop of cream they all but melt into the most velvety soup. Besides being mercifully easy, this is one of my little one’s favorite recipes. It’s already become the winter go to soup in our home. Not only because I can always count on my little one enjoying it, but because my husband seems to love it equally as much. So, as long as you can find a lovely grocer who will pre cut your pumpkin (I hit up RAW), it requires minimal effort and delivers maximum satisfaction xx


Japanese Pumpkin Soup
Recipe by Mummyknows

Ingredients
1 whole Japanese pumpkin peeled and chopped
1 teaspoon coconut oil
1 to 1.5 litres chicken stock
2 heaped teaspoons sweet paprika
2 heaped teaspoons cumin
sea salt and pepper to taste

Directions
Heat 1 teaspoon coconut oil in a large saucepan. Saute pumpkin on medium heat stirring occasionally until it begins to soften and turn golden on the edges.

Add spices and continue to stir for a couple of minutes or until spices become fragrant.

Cover pumpkin with 1 to 1 1/2 litres of chicken stock. Depending on the size of your pumpkin you may need more or less stock to immerse pumpkin.

Semi cover with a lid, reduce heat to simmer and continue to cook until pumpkin completely softens and begins to melt into the liquid. Approx 20 to 30 minutes.

Allow to cool slightly then blend to preferred consistency and add extra chicken stock if required. Add salt and pepper to taste.

Turkey Pho

Turkey Pho
Inspired by Winnie Ab’s Turkey Pho via Food52

Introducing our little one to the wonderful world of food has lead to some rather new discoveries. Take turkey breast for instance, usually associated with the sandwich style slices at the local deli, the fillet itself is actually a delicious alternative to the humble chicken breast. Our adorable seven month old finds it so delicious she almost jumps out of her high chair in sheer excitement. So, I went on the hunt for a turkey recipe that would inspire us and provide an equal amount of pleasure . . . I can’t guarantee you’ll jump out of your seat, but the level of enjoyment should be almost on par xx

Ingredients
1.5 liters chicken stock
4 spring onions finely sliced
1 chunk of ginger peeled and thinly sliced
1 tablespoon fish sauce
1 teaspoon palm sugar
1 teaspoon turmeric
1 long red chilli chopped
500g turkey breast sliced
handful of parsley chopped
1 small bok choy chopped
10 button mushrooms
2 cups of bean shoots
250g cooked vermicelli rice noodles

Directions
Heat the chicken stock in a large saucepan, add the spring onions, ginger, fish sauce, palm sugar, turmeric and chilli and allow to cook for a further 10 minutes stirring occasionally. Add the turkey breast and continue to cook for 45 minutes to an hour. Just prior to serving add the bokchoy, mushrooms and bean shoots and cook for approx 5 min. Divide the rice noodles between two serving bowls, pour a serving of soup over each and sprinkle with parsley, spring onions and extra chili if desired. xx