Ashley's Leek and Cauliflower Soup

1 leek

2-4 cloves of garlic

Large cauliflower

1L vegetable stock

Broccoli and Potato Soup

By Countdown https://www.countdown.co.nz/recipes/2337/broccoli-and-potato-soup

Ingredients

• 40g butter
• 1 onion, sliced
• 3 potatoes, peeled, chopped
• 1.5L vegetable stock
• 1 bay leaf
• 1 broccoli head, roughly chopped
• 1 1/2 cups frozen peas
• Salt, to taste
• Pepper, to taste
• 2 Tbsp cream
• 2 Tbsp roasted almonds, chopped
• Chopped Italian parsley, to serve
• Crusty bread, to serve

Instructions

1. Heat a large saucepan on medium and melt the butter. Add onions and saute for 4-5 minutes, until tender.
2. Add potatoes, stock and bay leaf. Bring to a boil on high. Boil for 5 minutes.
3. Reduce heat to medium. Add broccoli and simmer, covered, for 2 minutes. Stir in peas and simmer for another minute.
4. Transfer to a large heatproof bowl and discard the bay leaf. Using a blender, purée ingredients until smooth. Season to taste.
5. Drizzle soup with cream, then top with almonds and parsley. Serve with crusty bread.
*Vegetable stock may contain gluten Tip: You can make it dairy free by replacing butter with olive oil and omitting the cream.

Prep time: 15 minutes
Cook time: 00:15
Total time:
Yield: Serves 4

Creamy Tomato Soup

By Craig Massey

Ingredients

• Butter
• Olive oil
• 1.5 - 2kg tomatoes, roughly chopped
• 2 onions, chopped
• 1 little pot of Leggos Tomato paste
• 1 litre of chicken stock
• 2 teaspoons of sugar
• Salt and Pepper
• Cream, most of a small bottle.

Instructions

1. Melt butter and olive oil in a dutch oven
2. Fry onions and add a hit of salt
3. Add tomatoes and cook until they are breaking down
4. Add stock salt and pepper, and cook for a while, the longer the better.
5. Remove from the heat and puree with a stick blender.
6. Add cream

Pea and Ham Soup

By Craig Massey, adapted for pressure cooker from Emily Ansara Baines via http://www.kitchennostalgia.com/soups/split-pea-soup.html

Ingredients

• Oil
• 2 cups of cubed ham
• 2 onions, chopped
• 2 cups of carrot, cubed
• 1 large and 1 small potato
• 3 celery stalks, chopped
• 3 cups dry split peas
• 2 cloves of garlic
• 1 liter of chicken stock
• 2 cups of water
• 1/2 tsp of dry thyme
• 2 bay leaves
• Salt and Pepper

Instructions

1. Fry ham in oil
2. Add onions and sauté until translucent
   
3. For pressure cooker
   Add the other ingredients and set on high pressure for 20 minutes
4. Quick pressure release
5. Remove bay leaves
6. Stir up the soup, the split peas will have disintegrated and this will thicken it up.
7. For stovetop
   Add vegetable or chicken stock and water to the pot and bring to a boil. Then add split peas, garlic, thyme and bay leaves and cook for about 45 minutes or until split peas fall apart into mush.
8. Add carrots, celery, and potatoes continue cooking until vegetables are soft, about 30 minutes.
   
   

Angela's Pumpkin Soup

By Angela Bassett

Ingredients

• Pumpkin - cubed
• 2 potatos
• Onion
• Butter
• Milk or cream to finish
• Garlic if desired

Instructions

1. Melt butter in a pot and saute onions
2. Add potatoes and pumpkin
3. When vegetables are semi cooked add a little bit of water with salt and pepper.
4. When vegetables are cooked, blend with a stick blender
5. Add a little milk or cream if desired.

Tags: Pumpkin soup