Greek Chicken Soup ~ banting

Woumarie

Cooking time 40 mins
Serves 6
1/2 medium Cauliflower
1 Tbsp Avo or Olive Oil
½ Onion
1 tsp Salt
6 cups Chicken Broth
1 Bay Leaf
450g Chicken Breasts
1/3 cup Fresh Lemon Juice
1 large Egg
Salt & Pepper to taste

Cut the cauliflower into florets, dice the onion; and cook and cube the chicken. In a food processor, pulse the cauliflower until you reach couscous consistency. Set aside. In a pot, heat the oil over medium heat until just hot. Add the onion and salt and cook, stirring frequently, until the onions are translucent (about 4 to 5 minutes). Add the broth and the bay leaf and bring to the boil. Reduce the heat and add the chicken and cauliflower. Simmer for 10 minutes, until the cauliflower is tender. In a medium bowl, whisk together the lemon juice and egg. Slowly ladle in the broth, one cup at a time, whisking constantly. Stir the lemon-egg mixture into the soup. Season with salt and pepper and remove the bay leaf. Serve immediately.

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Cauliflower Cheese Soup

Lynette Muller

Ingredients
3/4 cup water
1 cup cauliflower, chopped
1 cup cubed potatoes
1/2 cup finely chopped celery
1/2 cup diced carrots
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
3 cups milk salt and pepper to taste
4 ounces (125g) shredded Cheddar cheese

Preparation:
In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside. Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.

 

Curried chicken & coconut soup

Ilana
(Snowflake Recipe)

This delicious soup was enjoyed so much by everyone present during the photographic session. We had to share the recipe immediately, because no one wanted to wait until the book was printed.

Ingredients
45 ml butter or margarine
1 medium onion, coarsely chopped 2 cloves garlic, crushed
5 ml medium curry powder
60 ml (35 g) Snowflake Cake Wheat Flour
2 (about 300 g) chicken breast fillets, cut into small pieces
about 375 ml chicken stock
410 g can cream-style sweetcorn 250 ml coconut milk
15 ml chopped fresh thyme or 5 ml dried
salt and freshly ground black pepper to taste

Melt butter in a large, heavy-based saucepan. Add onion and garlic and sauté for a few minutes until Add curry powder and flour and fry for about 1 minute. Add chicken and fry lightly until brown. Add stock, sweetcorn, coconut milk, thyme and seasoning. Simmer for about 10 minutes until cooked and heated through. Serve

VARIATIONS
Substitute chicken with pork or beef. Substitute coconut milk with milk or fresh cream.

 

ROASTED CAULIFLOWER AND CHICKPEA SOUP

Ilana

Ingredients:
2 tins of chickpeas
2 cauliflower heads
1 ½ teaspoon cumin
½ teaspoon paprika
2 garlic cloves, chopped
½ an onion, chopped
3 potatoes peeled and chopped.
Olive Oil
1 liter vegetable stock
¼ cup of Parmesan
Salt and pepper to taste

 

Instructions:
Preheat oven to 180 degrees Celsius
Rinse and dry your chickpeas. Keep the tins separate as you are going to roast them separately.
Separate your cauliflower heads into florets.
Put your cauliflower and 1 tin of chickpeas onto a roasting tray. Drizzle with Olive oil and toss. Make sure you don’t over do the oil.
Sprinkle your cumin and paprika over and roast for 30 minutes. Tossing the tray at the 15 minutes mark.
In a large pot over a medium heat add a tablespoon of olive oil, the garlic and onion and fry until soft. Add your potatoes and fry for a further 5-10 minutes stirring often.
Once your cauliflower and chickpeas are roasted add them to your pot.
Add your last tin of chickpeas to the roasting tray, drizzle with olive oil and roast for 30 minutes, tossing them every 10 minutes or so.
Add the vegetable stock to the pot and top up with boiling water.
Let simmer for 30 minutes. Blend the soup using an immersion blender.
Add your Parmesan and stir.
Salt and pepper to taste
Remove the chickpeas from the oven. You can grate Parmesan over them and have them as a snack and serve the rest of them as a crunch to your soup.
Serve soup hot topped with chickpeas, Parmesan and black pepper.

 

Boontjie sop

Bestanddele
500 g suikerbone
2,5 l water
sopvleis (shin)
3 tl sout
2 ml swart peper
1 tl gedroogte pietersielie
3 wortels
2 aartappels
2 uie
4-in-1 sopmengsel
Hand vol macaroni

Metode
Ek sny alles op, stoom vir 1 uur en “mash”.
Maak dan dunner met water soos jy dit wil hê.
Gooi net weer sout by.

NOTA:
Vir “Ertjiesop” gebruik ek presies dieselfde bestanddele, vervang net die bone met “split-peas”.

Bron: Resep aangepas uit Knuppeldik aan Koningskos.

 

ERTJIESOP IN DIE STOOMPOT

Genoeg vir 10 of 12 mense.

Bestandele
1kg Bees kookvleis
1 Pakkie split-ertjies
3 Uie
6 Groterige aartappels
15ml asyn
Biefblokkie of hoederblokkie
Aromat,sout en peper

Metode.
Stoom die vleis in die stoompot vir 20min.Gooi genoeg water,sout en die asyn in.
Solank die vleis gaar raak,skil die aartappels en uie.Rasper dit met die growwe kant van die rasper.
As die vleis klaar gaar is,verwyder die stoompot van die plaat en laat die stoom afblaas.
Voeg die aartappels en uie by.
Spoel die ertjies af en gooi dit bo-op in die stoompot.
Voeg die geurmiddels by en genoeg water.
Ons stoompot hou 11l. As alles in is,moet die stoompot bokant half wees met water.
Stoom vir nog 20 min.Laat die vleis onderin die pot lê sodat die ertjies nie so maklik kan brand as dit onder lê nie.
Verwyder en proe of daar nie dalk bietjie sout kort nie.

Pasop om nie die stoompot te vol te maak nie. Gee die pot kans om self van die stoom ontslae te raak,aangesien sop geneig is om bo te wil uitspuit as die gewiggie afgehaal word terwyl die pot onder druk is. Eet met vars brood en botter.As daar sop oorbly,stol hy as dit koud word en kan daar bietjie water bygevoeg word wanneer hy weer warm gemaak word.

FOTO EN RESEP:  Dawie Vd Heever

 

Chickpea soup

Serves 12 Serves 25 Serves 50
Onions, fine chopped 1 2 4
Olive oil 2T or 30ml 1/4C of 65ml 1/2/c or 125ml
Ground Coriander 1t or 5ml 2t or 10ml 4t or 20ml
Ground cumin 1t or 5ml 2t or 10ml 4t or 20ml
Cloves of garlic, crushed 2 4 8
Carrots, peeled and diced 2 4 8
Spring onions, Chopped 2 4 8
Vegetable stock 6C or 1.5L 12C or 3L 24C or 6L
Chickpeas, Rinsed and drained 1 Tin (420g) 2 Tins 4 Tins
Red Lentils 1/2C or 100g 1C or 200g 2C or 400g
Fresh parsley, chopped 1/4C or (1 bunch) 1/2C or 125ml 1C or 250ml
Sea salt and ground black pepper to taste to taste to taste
Smo9ked paprika to taste to taste to taste

In a saucepan over moderate heat, sauté the onions in the oil until soft and translucent. Add the Coriander, garlic, carrots and spring onions. Stir-fry for 5 min. Add the stock, drained chickpeas and lentils. Bring to the boil, then simmer gently for 30 min. Add the parsley and season with salt, pepper and smoked paprika to taste. Take care to overdo the smoked paprika.

Cooking for crowds

 

Leek and Potato Soup

Ina Paarman

YOU WILL NEED
2 T (30 ml) butter
2 T (30 ml) oil
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
4 leeks, well washed and sliced
4 medium (500 g) potatoes, peeled and cubed
4 cups (1 litre) water
3 T (45 ml) Ina Paarman’s Chicken or Vegetable Stock Powder
2 T (30 ml) chopped chives,
marjoram or parsley
½ cup (125 ml) fresh cream or full cream milk
Ina Paarman’s Green Onion Seasoning to taste

METHOD
Heat the butter, until it foams, in a medium size saucepan. Add the oil, leeks, pre-seasoned with Green Onion Seasoning and potatoes. Stir-fry for one minute – turn the heat down to low, cover the vegetables with greaseproof paper, put the lid on the pot and ‘smoor’ for 8-10 minutes while stirring once or twice.

Add the water and Stock Powder. Simmer the soup for about 15 minutes until the potatoes are soft. Puree the soup and one tablespoon of the fresh herbs with a hand held blender or in a food processor until smooth.

Add the cream or milk. Taste for seasoning. Serve with a sprinkling of remaining fresh herbs.

 

BOONTJIESOP MET SPEKBLOKKIES:

Anna Eksteen

Bestanddele
500g pakkie droë suikerbone, oornag geweek in koue water                                         
250g gerookte spek, in blokkies gesny
1 varkpootjie
2.5 liter water                                                                 
1 groot ui gekap
1 wortel, grof gerasper                                                  
65g (1blikkie) tamatiepasta
2 lourierblare                                                                 
6 wonderpeperkorrels
3 kruienaeltjies                                                              
‘n paar gekapte takkies pietersielie
10ml bruinasyn                                                              
sout en varsgemaalde swartpeper
2 knoffelhuisies skoongemaak                                       
olyfolie

Metode
Spoel bone af onder koue water en dreineer. Dompel varkpootjie vinnig in kookwater en was goed af. Skep spek in ‘n groot kastrol en braai oor lae hitte tot bros. Skep uit. Braai varkpootjie in dieselfde kastrol tot bruin alkante. Skep bone by varkpootjie  in kastrol en voeg water by. Verhit tot kookpunt, en skep skuim af met gaatjieslepel. Voeg res van bestanddele tot em met bruinasyn by, verhit tot kookpunt, verlaag hitte en laat stadig prut met deksel op kastrol vir sowat 2½-3 ure of tot bone sag is. Geur na smaak met sout en swartpeper. Verwyder varkpootjie en druk sommige van die bone fyn met ‘n aartappeldrukker. Proe en geur na smaak indien nodig.

 

Rooi lensies sop vir ontbyt

Ezo se Bruidsop van rooilensies

Sop vir ontbyt is deesdae ‘n groot ding. In lande soos Turkeye, Viëtnam, Korea tot en Columbië is dit al ‘n eeue-oue gebruik. Pho, ramen, om ‘n paar te noem. My ontdekking is ‘n Turkse sop met die mooiste storie.

Ezogelin, ‘n verleidend-lekker rooilensiesop, vernoem na ‘n jong Persiese bruid Ezo, ‘n pragtige vrou wat nou al ‘n legende in Turkeye geword het. Die man op wie sy verlief was het haar gevfa om te trou, maar met een voorwaarde – sy moes eers sy ma ontmoet … en Skoonma was maar ‘n baie moeilike mens. Sy het hierdie rooilensiesop gemaak om in haar goeie boekies te kom. Wel, sy en haar man het later 9 kinders gehad, so Skoonma was sekerlik baie beïndruk.

Die sop, wat uit die suid-oostelike deel van Anatolië kom, word nou oral in Turkeye geëet, veral vir ontbyt. Die rooi lensies kook baie vinnig en hoef glad nie vooraf geweek te word nie. Dit is voedsaam met hoë vlakke van minerale soos yster. Die smaak is subtiel en die lensie kook heeltemal sag. Die geure van die droë kruisement saam met lensies is ‘n heerlike nuwe ontdekking.

Die burgul is ‘n gestampte koring wat effens verwerk en halfgaar gemaak is. Rys kan ook gebruik word. Ment paai die senuwees en verskerp die sintuie.

Ezo se bruidsop

1 knoffelhuisie, fyn gekap
1 ui, fyn gekap
Bietjie Olie of botter vir braai
5 ml komyn
45 ml tamatiepasta
5 ml soet paprika
200 g (opgehoopte koppie) rooi lensies, afgespoel red lentils,
45 ml bulgur koring, afgespoel (opsioneel) of 125 ml rys
1.5 liter hoender- of groenteaftreksel
Sout en peper

Bediening:
15 ml droë kruisement, net so of gemeng met sagte botter.
rissievlokkies, suurlemoensap

Braai die knoffel en uie liggies tot sag en deurskynend, voeg die tamatiepasta, paprika en komyn by en kook 2 minute terwyl jy roer.
Voeg die lensies, burgulkoring (of rys) en aftreksel by. Bring tot kookpunt en prut dan sowat 30 minute terwyl jou nou en dan roer om te keer dat dit vassit. Sodra die lensies sag is blits die sop met ‘n handstaafmenger tot redelik glad. Proe en pas na smaak met sout en peper.

Skep in sopbakkies, sprinkel droë ment oor of bedien met ‘n klontjie botter, rissievlokkies as jy wil en ‘n drupsel suurlemoensap.

 

Bron en foto:  https://huiskok.com/author/huiskok/