Lizzie's Recipes

A collection of easy to make recipes

Archive for the category “Soup”

Sweet Potato, Carrot & Pumpkin Soup

With such an abundance of root vegetables available in winter there is no excuse for not making a big steaming pot of hearty soup.  This time I chose predominantly sweet potatoes and carrots and threw in some pumpkin to thicken it.  The best addition however was a tin of drained cannellini beans.

This gave the soup more texture and when blended it was beautifully smooth and silky and a good way to sneak some beans into everyone’s diet.  I also makes the soup go further.  This recipe freezes well and we even use it as a sauce over freshly cooked filled pasta like tortellini or ravioli.



2 tablespoons olive oil

1 clove garlic grated

2 tablespoons cumin powder

2 sweet potatoes

4 large carrots

½ butternut pumpkin

1 large onion sliced

2 litres of chicken stock

1 400g tin cannellini beans drained

Salt & pepper to taste

Spring onions finely chopped for garnish

Tabasco sauce


Heat the olive oil in a large soup pot

Gently sauté the onions and garlic

In the meantime peel and chop all the root vegetables into chunks of about the same size

Add to the soup pot with the cumin powder and toss to coat the vegetables

Pour in the chicken stock and bring to the boil

Season to taste and simmer until vegetables are soft – about 1 hour

Add in the cannellini beans and blend with a stick blender to puree the soup

Check the seasoning again – if too thick add some more water and bring back gently to the boil

Serve piping hot garnished with spring onions and a few drops of your favourite Tabasco or hot sauce.


Bon Appetit!  🙂

Marvellous Mulligatawny Soup

I make this divinely decadent soup every winter and it is wonderful.  Mulligatawny – meaning “pepper water” in Tamil – is a rich and creamy curried chicken soup with rice in Anglo-Indian cuisine.  It is thick and filling soup and we eat it as a meal on it’s own with some roti bread…

You can make this as hot as you like by choosing a hot or mild curry paste as the base.  We use Madras paste which is very hot but the addition of the sour cream (or yoghurt) lessens the heat and leaves a beautifully full flavoured soup.

I use red apples in this recipe but I have used green apples which are a bit more tart.  I also use good old-fashioned Rosella Fruit Chutney but any tangy chutney could be used.  It’s just a matter of what flavours you like.  This recipe makes about eight good size serves.

Mullagatawny Soup


50 g butter

1 kg ( about 6 large thighs) chicken thighs trimmed of fat and skin

2 large onions finely chopped

2  apples peeled, cored and finely chopped

2 tablespoons curry paste

4 tablespoons plain flour

2 litres of chicken stock

½ cup basmati rice

4 tablespoons chutney

Juice of 1 lemon

1 200 g tub of light sour cream or plain yoghurt

Salt & pepper to taste



Heat the butter in a large heavy based pot and brown the chicken for about 5 minutes until golden

Remove the chicken pieces and add the onion, apple and curry paste to the pot

Cook for about 5 minutes or until the onion has softened

Stir in the flour and cook for a couple of minutes

Remove from the heat and add half the stock stirring well until fairly smooth

Put back on heat and add the rest of stock

Stir until the mixture boils and thickens

Return the chicken to the soup and ring it to the boil while stirring then reduce the heat, cover and simmer for about 1 hour

Add the rice for the last 15 minutes or so of cooking

Remove the chicken and dice or shred the meat finely and return to the pot

Add the chutney, lemon juice, cream and seasoning to taste

If the mixture is too thick add some more water if desired.

Garnish with some parsley or finely sliced baby spinach leaves


Bon Appetit!  🙂

Spicy Red Curry Pumpkin Soup with Prawns

Everyone loves pumpkin soup but sometimes it needs a little boot up the bum to be a bit more exciting.

This is an adaption of a recipe I found in a newspaper – I tweaked it a little and the result is fantastic.

Hot and spicy with crunchy prawns it can be as hot or as mild as you like.  We love spicy food so I added in 2 tablespoons of red curry paste.

Vegetarians can just omit the prawns and enjoy the delicious soup…  The amounts below will serve 4 people.



2 tablespoons peanut oil

1 brown onion, coarsely chopped

1 tablespoon red curry paste (more if you prefer hotter)

4 cups vegetable stock

1 butternut pumpkin, peeled, seeded, coarsely chopped

3 kaffir lime leaves

1 cup coconut cream

2 teaspoon of sugar

1 tablespoon fish sauce

20 green prawns, peeled, leaving tails intact

1/3 cup fresh coriander leaves

Lime wedges, to serve


Heat 1 tablespoon of the oil in a large saucepan over medium heat.

Add the onion and cook, stirring, for 3 minutes or until soft.

Add the curry paste and cook, stirring, for 30 seconds or until aromatic.

Stir in the stock and bring to the boil.

Add the pumpkin and lime leaves.

Cover and cook for 30 minutes or until the pumpkin is tender.

Remove the kaffir lime leaves and discard

Blend the pumpkin to a puree with a blender stick or in a jug

Place over low heat and add the coconut milk.

Stir for 2-3 minutes or until heated through.

Add in sugar and fish sauce to taste.

In the meantime, toss the prawns in the remaining oil and fry in a large non-stick fry pan over high heat.

Cook for 2-3 minutes each side or until they change colour.

Ladle the soup into shallow bowls and place the prawns and coriander on top.

Serve with lime wedges to squeeze over the prawns


Bon Appétit!   🙂

Delicious Ham & Pea Soup

Winter has finally arrived in Melbourne and our thoughts now turn to big steaming pots of home made soup. 

There is nothing quite like a lovely big bowl of Pea and Ham soup with some fresh crusty bread.  I add good quality pork sausages to mine which makes it a more substantial meal, and the ones I used this time had apple & cider in them so they were very tasty indeed. 

This is the simplest recipe – just bung everything in a pot and simmer away… 

Ham & Pea Soup


500g Green Split Peas

4 cloves garlic chopped

2 onions chopped

6 celery sticks chopped

6 carrots peeled and chopped

1 large ham hock trimmed of fat

2 teaspoons of chicken stock powder (I use Massel)

6 good quality pork sausages (optional)

12 cups water


Wash the split peas and pick out any that are discoloured

Put all the above ingredients except the sausages into a large heavy based pot

Bring to the boil and simmer for around 90 minutes

Check occasionally and skim off any visible scum which appears on top and stir to prevent sticking

When vegetables are soft and the meat is cooked remove the ham hock

Using a stick blender or blender, puree the soup until lovely and smooth

Strip the meat from the hock and put back into the soup

In the meantime gently poach the whole sausages in water for around 5-10 minutes

Drain and cut into diagonal slices and add to the soup

Check for seasoning adding salt to taste

Serve with crusty bread

I sprinkle a few drops of Tabasco Chipotle Sauce over the top as a garnish – it’s delicious

Bon Appetit!  🙂

Super Quick Chicken and Sweetcorn Soup

One of our favourite soups is Chicken & Sweet Corn.  Everybody seems to love this fabulous combination of creamed corn and chicken stock.

This is a very quick version and though not technically authentic, it is delicious and filling and freezes well.  I buy a cooked roast chicken, a packet of sliced ham and some premium chicken stock already prepared.  Put it all together and you have this lovely soup in minutes…

The quantities below will give you 4-6 generous bowls depending on how greedy you are feeling…

Chicken & Sweetcorn Soup


1 litre of chicken stock

3 cans of creamed Corn

1 cup of shredded cooked chicken

1 cup of shredded cooked ham

1 teaspoon of sesame oil

1 teaspoon of fish sauce

6 spring onions finely sliced plus extra couple for garnish…

2 eggs beaten

Salt & pepper to season


Heat the stock and the creamed corn until boiling

Add the shredded chicken and ham and stir to combine

Add the sesame oil and fish sauce

Bring back to the boil and simmer for a few minutes

Stir through the finely sliced spring onions

Drizzle in the egg mixture and slowly stir until the soup has thickened

Season to taste with salt & pepper if required

Serve piping hot garnished with additional finely sliced spring onions

Bon Appetit!  🙂

Fabulous French Onion Soup

I recently bought a mandolin slicer and it has transformed the way I slice vegetables  Watching my sister-in-law on Christmas Day as she quickly put together a potato and pumpkin casserole made me realise I was missing a vital piece of equipment in my kitchen!  So the very next day I went out an bought one…  If you haven’t got one of these magical gadgets – do yourself a favour – they are terrific!

I used to spend ages slicing the onions for this soup while wearing my sunglasses and holding a piece of bread between my teeth to stop the tears – don’t laugh it actually works!

Now all I have to do is trim the onions and retain a little of the root and in seemingly minutes, I have a bowl of perfectly thinly sliced onions…

We like our soup strong and very oniony – you can add some additional water if it’s too strong but I think this one is just about perfect…

This makes about 6 – 8 good size serves and freezes very well.

French Onion Soup


2 tablespoons of butter

1 tablespoon of olive oil

2 kg (12) brown onions

2 teaspoons salt

2 teaspoons brown sugar

½ cup red wine

2 tablespoons of plain flour

8 cups beef stock

Thickly sliced sourdough bread

Gruyère cheese for topping

Finely chopped parsley for decoration


Heat butter and oil in a heavy-based saucepan over medium-low heat until sizzling.

Add onions and salt.

Cook, uncovered, stirring often, for 45 to 50 minutes or until onions are very soft.

Stir in sugar and red wine and cook, stirring often, for 10 minutes or until onions caramelise.

Add flour to saucepan and cook, stirring, for 2 minutes.

Add stock and reduce heat to low and simmer, uncovered, for 30 minutes to allow flavours to combine.

Place bread under grill and toast on one side.

Flip bread over and top with cheese and grill until golden and sizzling.

Pour soup into a bowl and place the toasted cheese bread on top.

Sprinkle with finely chopped parsley.

Bon Appetit!  🙂

Honey-Roasted Pumpkin Soup

Who doesn’t love a steaming bowl of thick, rich Pumpkin Soup?  This is my version in which the pumpkin is drizzled with a little oil and honey and roasted instead of just boiling up chunks in a pot.

Roasting it gives a more intense flavour and the honey gives a lovely sweetness to the soup.  You can use vegetable stock for this as well if you prefer…

Roasted Honey Roasted Pumpkin Soup


I whole Butternut pumpkin

Olive oil

1 tablespoon Honey

½ teaspoon nutmeg

1 large onion, diced

I large leek, finely sliced

3 cloves of garlic, grated

1 litre chicken stock

Salt & pepper to season

Cream for decoration

Finely sliced spring onions for decoration


Take the skin off the pumpkin and chop into large pieces (as you would for a roast)

In a roasting pan, add a lug of olive oil

Add the chopped pumpkin and drizzle with the honey

Grate some nutmeg over the top with some salt & pepper to season.

Toss well to ensure all the pieces are covered with oil

Roast in 180c fan-forced oven for around 40 minutes or until cooked through and golden

In the meantime, in a large soup pot sauté the onion, leek and garlic in a small amount of olive oil until soft and translucent taking care to not burn it

When the pumpkin is cooked, tip into the pot along with the chicken stock and bring to the boil

Simmer for a few minutes or so

With a stick blender, puree the mixture until smooth

Season to taste with salt and pepper if necessary

Serve piping hot with a drizzle of fresh cream or sour cream

Top with finely sliced spring onions

Bon Appetit! 🙂

Rustic Minestrone Soup

This is a recipe I found when watching Italian Food Safari.  I was so struck by how simple it looked and how tasty it sounded I made a mental note to track it down and attempt it myself.  I even had the iPad showing the video while I made the soup.  I did make a huge pot so I have amended the recipe for the quantity I made…


This isn’t your traditional bright red Minestrone with pasta in it.  it is a real rustic soup with so many flavours and textures it is an adventure to eat.

The trick of the parmesan cheese is so clever.  When you get to the end of your fresh piece of Parmesan cheese the rind usually gets thrown away.  Save these bits of rind from now on!  You just scrape off any wax and cut them into small cubes and put them in the soup near the end of cooking time.  They melt but not altogether so you get a wonderful chewy almost pasta like parmesan explosion when you bite into one.

Minestrone in pot


1/2 cup extra virgin olive oil

2 large diced onions

8 cloves of garlic, each cut into 3-4 pieces

1 sliced celery heart (including the tender light-green leaves)

1 bunch of small dutch carrots, cut into bite sized pieces

1/2 Savoy cabbage, chopped into bite-sized pieces

1 bunch of cavolo nero, roughly chopped

1/2 cup of carnaloni Italian rice

3 200gm tins of cooked beans, I used borlotti and cannelloni

350g of peeled and diced waxy potatoes

1 bottle of good quality tomato passata

1 cup parsley, roughly chopped

Salt and pepper

60g parmesan rind, cut into 1cm cubes

Freshly grated parmesan and good quality olive oil to serve…


Heat the oil in a heavy-based saucepan and add the onion, garlic, celery heart, carrot, and cabbage.

Lightly fry the vegetables for 2–3 minutes without letting them colour.

Stir in the potato then cover the ingredients with water and add the tomato passata

Once the soup comes to the boil, add the rice and turn down to a simmer.

Add a few good pinches of salt and simmer for 20–25 minutes.

Add the cavalo nero, beans, parsley and parmesan rind and simmer for another 10 minutes or until vegetables are cooked and the rice is tender

Remove from the heat and taste for seasoning, adding extra salt if needed, and pepper.

Serve with plenty of grated parmesan and a sprinkling of good olive oil

Is even better the next day and is wonderful with crusty bread…

**Cavalo Nero is a Tuscan kale available at most supermarkets these days – you can subtitute spinach

**Carnaroli rice is a type of Arborio rice of which any kind can be used.  This one is just excellent for soups because of it’s texture

Bon Appetit!  🙂

Cauliflower Cheese Soup with Crispy Bacon

This yummy soup is so easy to make and only takes about 30 minutes or so to cook.   The coriander seeds and bay leaves help give this soup a lovely subtle flavour…


50 grams butter

5 medium-sized potatoes diced

1 large leek finely chopped

2 teaspoons of coriander seeds

2 bay leaves

1 head of cauliflower chopped roughly

2 teaspoons of coriander seeds

1 litre chicken stock (I use Campbell’s)

2 cups grated cheese (you can also use smoked cheese which gives a slightly different flavour)

1/2 tub sour cream (125g)

8 rashers of streaky bacon

salt & pepper for seasoning

parsley for garnish


Melt butter in a large saucepan

Add chopped leek and potatoes

Cover and cook on a low heat while you prepare the other ingredients

In a non stick pan, gently toast the coriander seeds then grind in a mortar and pestle into a coarse powder

Add to the potato and leek along with the bay leaves and chopped cauliflower – stirring well

Add the chicken stock and cover with a lid

Simmer for around 30 minutes or until potatoes and cauliflower are soft

Using a stick blender, blend soup into a lovely thick puree

Add cheese and season with plenty of salt and pepper to taste

Add sour cream and gently reheat

Grill or pan fry the bacon until crispy and generously crumble over the soup with some parsley to serve

Great with hot garlic bread just out of the oven…

Bon Appetit!

Asian Style Sweet Roast Pork and Dumpling Soup

This isn’t so much a recipe as a list of ingredients to buy and put together!  It’s such a time saver and looks and tastes wonderful.. This is the one I make but you can really put anything you fancy in it!

I always have a pack of frozen dumplings in the freezer.  They are so handy as a snack with dipping sauce or for putting into soups.  The ones I used were prawn and chive.

We bought a box of sliced sweet roast pork from our local Chinese shop – they have the meat hanging up in the window and chop it fresh with a huge cleaver. We often buy some to add to a stir fry if pressed for time.

This time we also bought the noodles!  Simon asked for a serve of noodles with the pork and was given a bowl of lovely thin rice noodles.  I have also used thin egg noodles from the supermarket.  You just have to soak them in boiling water for a few minutes first.  The recipe below will feed two very hungry people or you can split it into four smaller bowls.  It just depends on how greedy you are feeling… 🙂

Sweet Roast Pork & Dumpling Soup


6 cups chicken stock (we use Campbell’s Chicken Stock)

Cooked noodles

Sweet roast pork

Prawn & chive dumplings

Bag of baby spinach

Sesame oil

Garlic (grated)

Fresh coriander

Asian crispy fried onions


Steam the dumplings until cooked – around 10-15 minutes

Saute the baby spinach and grated garlic in a small glug of sesame oil in a deep pot

When spinach is soft add the chicken stock and bring to the boil

Heat the sweet roast pork and noodles for about 30 seconds in the microwave


In two big deep soup plates put a handful of noodles on the bottom of each plate

Add the steamed dumplings

Place the sweet roast pork on top

Ladle the hot soup over the top

Top with crispy fried onions and chopped coriander

Bon Appetit!

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