Slop it like it's hot

[soupdoggydogg]

Turkish Bride Soup (Ezogelin Çorbasi)

In early 2010, I packed my bags and headed for Europe. It was one of the best experiences of my life, though my timing could have been better. It ended up being one of the coldest winters that Europe had experienced in however many decades. Turkey, which I predicted would be one of the warmer countries of my tour, ended up being one of the coldest! So to preserve my energy, I devoured copious amounts of warm Turkish pide, apple and mint tea, and this soup, Turkish bride soup. I gotta say, it has since become one of my all-time favourite comfort foods. It's very simple to make, and does not involve a lot of ingredients, though you may have to do a little bit of searching for them as they are less common in Australia than in Turkey. In fact, the original recipe calls for dried mint, but I always find this surprisingly difficult to locate. I began substituting the dried mint for fresh, and although it's not 100% authentic, it still tastes bloody amazing!

Now you may be wondering why this soup is called Bride Soup. I'm no expert on Turkish folklore, but from what I've heard the soup was originally made by a woman named Ezo. Ezo was a very beautiful Turkish woman who simply wanted to have a happy life with a husband and children. Ezo's first marriage ended miserably, so she remarried a Syrian man. It is said that she first made this soup to please her difficult mother-in-law, but it does not seem to have been enough to help her second marriage. Ezo lived out her days in misery, and died from Tuberculosis in the 1950s. This soup was named after her and is now traditionally served to new brides to sustain them for their uncertain futures.

Serves 8

Ingredients:

50g butter

3 medium onions, finely diced

1 tsp paprika (I always opt for a good smoked variety)

1/4 tsp cayenne pepper (or a bit more if you want that extra kick)

3 tbsp tomato paste

2 tsp garlic, crushed

1 1/2 cups of dried red lentils, rinsed

3/4 cup bulgur wheat (I have substituted fine couscous before, not quite as good but it works)

6 cups of chicken stock

6 cups of recently boiled water

a decent bunch of mint (you may use 1 tbsp of dried mint, plus extra fresh mint to serve if you prefer)

salt and pepper

Method:

1. In a thick based pot gently melt the butter. Add in the onions and cook for approximately 15 minutes, or until they have sweated right down and are translucent and sweet.

2. Add in the paprika, cayenne pepper, tomato paste, and garlic. Mix with the onions and cook for a few minutes, or until the rawness in the paste has cooked out.

3. At this stage, add in the lentils and bulgur wheat. Stir through, and then add in the stock and water. Bring the mix to a boil, and then turn the heat down so that it starts to simmer.

4. Tear up some of the mint leaves (I use about 15 leaves) and add to the mix. If you are using the dried mint, add this in now.

5. Pop a lid on and cook the mixture at a simmer for about 1 hour, stirring occasionally. After this time, check that the lentils have fully cooked through (they should be very soft, almost forming a mush). Add salt and pepper to taste.

Serving suggestion: I serve with some fresh mint leaves and a good squeeze of lemon juice. The lemon helps to bring all the flavours to life. This soup obviously goes deliciously well with Turkish bread (or pide).

Nutrition (per serve) Calories: 230 Carbs: 30 Fat: 6 Protein: 12

[soupdoggydogg]

Broccoli and Blue Cheese Soup

When I first saw this recipe I thought it sounded wonderful, but I wasn't really sure that the flavour would live up to the name. Even whilst cooking this I was skeptical, but let me tell you, this soup does not disappoint. It is one of the easier soups that I've made thus far, taking only approximately 45 minutes to cook. And it's quite cheap (except for the cheese) and healthy. Definitely a keeper for winter meals.

Serves 8

Ingredients:

2 broccoli heads

1 tbsp olive oil

2 medium brown onions, diced

2 stalks of celery, diced

2 leeks, washed and sliced

2 cloves garlic, minced

1 tsp of butter

2L chicken stock

1 medium potato, peeled and diced

225g blue cheese (I used castello, but whatever delicious variety you like)

Method:

1. In a dutch oven or thick based pot, heat your oil. Add in your diced onion and season with salt and pepper. Cook for five minutes or until translucent.

2. Add in the butter, leeks, potato and celery. Allow to cook a further five minutes, being careful not to let the vegetables catch.

3. Cut off the broccoli stalk and peel away its outer skin. Cut this up into small chunks and add to the pot with the chicken stock. Pop the lid on and cook for 15 minutes, or until the broccoli stalk bits are tender.

4. In the meantime, cut the rest of the broccoli into little florets, reserving a few florets for the end. Add the remaining broccoli florets into the pot and cook for 5 minutes.

5. Blend the mix with your processor. Then add in the blue cheese, which you may dollop in with your fingers or cut into bits beforehand. Stir to combine, but do not be alarmed if a few chunks remain. In fact, I reserve some of the cheese to add in at the end. Check for seasoning and add any pepper or salt as required.

Serving suggestion: Ladle into your bowl and top with the remaining broccoli florets and cheese. You may need to steam the broccoli florets in the microwave for 60 seconds before.

Nutrition (per serve) Calories: 212 Carbs: 18 Fat: 13 Protein: 8

[soupdoggydogg]

Old Fashioned Baked Rice Pudding

I'm not a big dessert eater. I mean I eat chocolate quite often, but in terms of puddings or cakes or tarts, they are rarely cooked in my kitchen. But when we have guests in the house it's nice to have a sweet treat after a meal, and when you have leftover rice, there's no better way to use it up than in a baked pudding. This dessert screams childhood comfort to me because it's one of my nana's signature desserts. Granted I have tweaked the recipe a bit here and there, but it's pretty much the same. A sweet, vanilla custard with specs of rice throughout. Perfect hot fresh out of the oven and cold the next day.

Serves 8 (or 1 if you're my dad) Ingredients:

3 cups of cooked rice, cold (best to use leftover rice and I prefer jasmine)

6 eggs, whole

3/4 cup white sugar

3 cups of milk

1 tsp cinnamon

1 tsp nutmeg (plus extra for sprinkling on top)

a good splash of vanilla extract

Method:

1. Preheat the oven to 170°C fan-forced and place your tray in it. The tray needs to have high sides so that it can later hold water.

2. Take your pudding dish and crack open the 6 eggs straight into the dish. You could do this in a separate dish but I don't see the point and that just means extra washing up later.

3. Add in the sugar and whisk together. Then add in your milk, cinnamon and nutmeg and combine everything together.

4. Finally sprinkle in your rice over the top of the custard, and then gently spoon through the mix. Add a final sprinkle of nutmeg over the top.

5. Take your hot tray half way out of the oven and place the pudding dish onto the tray. Take some recently boiling water (just from the kettle) and pour into the tray so that it comes up the sides of the pudding dish about 1.5-2cm.

6. Gently slide the tray back into the oven and cook for 30 minutes, at which point give it a gentle stir. Then turn the fan force off and leave to cook for a further 45 minutes, or until the custard has set enough but still has a slight wobble in the middle. You may need to cover the pudding with foil if it starts to brown too much.

Serving suggestion: The traditional rice pudding tends to have raisins or sultanas mixed through it, but I've never been a fan of cooked dried fruits. So instead I like to make a whiskey 'n' raisin sauce (see below) to accompany the pudding. That way those who like the raisins can add it afterward. Otherwise, serve hot (with or without vanilla ice cream) or cold the next day (with or without poached fruits). This pudding is so versatile, you can really serve it in a variety of ways.

Nutrition (per serve) Calories: 256 Carbs: 41 Fat: 5 Protein: 10

Whiskey 'n' Raisin Sauce Ingredients:

1/2 cup brown sugar

1/2 cup honey

1/2 cup raisins/sultanas

1/4 cup whiskey (or rum)

1 tbsp butter

a splash of vanilla extract

Method: 1. In a saucepan, melt the brown sugar and honey together over a medium-low heat. Heat for about 5 minutes or until sugar has melted.

2. Remove the saucepan from the heat, and stir in the butter, raisins and whiskey. Mix until all is combined and the butter has melted. Serve warm or at room temperature.

[soupdoggydogg]

Italian Cannellini Bean & Sage Soup

I have a real fondness for cannellini beans ("fagioli" in Italian) and I love Italian food, so when I saw this soup I knew I had to try it. It starts off very similarly to a risotto, and in fact the kitchen smelled like risotto as I was cooking this. The soup includes classic Italian ingredients.... prosciutto, fagioli, garlic, white wine, sage, and although it feels indulgent, it really is quite a healthy dish. This soup is a real winner.

Serves 6 (or 4 hungry bellies)

Ingredients:

10 sage leaves, 2 of which are finely chopped

100g prosciutto (about 6 thin slices)

1 tbsp olive oil

2 tins of cannellini beans, drained and rinsed

2 medium brown onions, diced

3 stalks of celery, diced

5 cloves of garlic, minced

60ml of white wine (any dry variety)

3 cups of chicken stock

1/2 cup milk

40g parmesan cheese

Method:

1. In a dutch oven or thick based pot, heat your oil. Cut the prosciutto into thin strips (about 1cm wide) and add them to the oil, stirring gently. Let these strips crisp up for about 5 minutes, and then add in 8 of the whole sage leaves. Continue cooking for a couple of minutes until everything is crispy. Remove from the oil and put to the side.

2. In the same pot, add in the onions, celery and garlic, and let these cook for 5-10 minutes or until the onions are translucent.

3. Turn the heat up and then deglaze the pan with the white wine. Cook for a few minutes to cook out the alcohol in the wine.

4. Add in the 2 finely chopped sage leaves as well as 3/4 of the cannellini beans and gently toss to coat the beans. Pour in the chicken stock and stir the mix. Bring the mix to a boil and then turn the heat down, pop a lid on, and let the soup simmer away for 30-40 minutes.

5. Blend the mix with your processor and then add back into the pot. Add the remaining 1/4 of the beans, as well as the milk and cheese. Add salt and pepper to taste. Stir to combine and let it heat through for a further 5-10 minutes.

Serving suggestion: Ladle into your bowl and sprinkle with the crispy prosciutto strips and sage leaves. You can also add an extra little sprinkle of parmesan if you prefer. Delicious with some warm turkish bread.

Nutrition (per serve) Calories: 204 Carbs: 18 Fat: 8 Protein: 14

[soupdoggydogg]

Roasted Beetroot Soup (almost a Borscht)

One of the best things about being in the kitchen is the adventure of trying a new recipe. Despite years of cooking, I've had very little experience with fresh beetroots. In fact, I've had no experience with fresh beetroots and so I figured this would be the perfect opportunity to test a beetroot recipe. As I've been researching Borscht and beetroot soups, I've become a little intimidated. There are many soup nazis parading around on the internet shredding so-called Borscht recipes to bits. And so partly out of ignorance, and partly out of fear, I am reluctant to call this a Borscht. However, it does incorporate some of the more traditional Ukrainian flavours such as the dill and sour cream. A final word of warning: if you are trying this at home, be prepared for beetroot stains everywhere!

  Serves 4

Ingredients:

4 medium beetroots, peeled and cut into large chunks

1 tbsp olive oil

2 large carrots, diced

1 large onion, diced

2 garlic clove, minced

2 tsp dried thyme

1 tsp nutmeg

3 bay leaves

juice of half a lemon

1 tbsp honey

6 cups of chicken stock

salt and pepper, to taste

2 tbsp chopped fresh dill

4 tbsp sour cream (I always opt for the low-fat option)

1 apple

Method:

1. Preheat the oven to 170°C fan forced. Place the beetroot chunks onto a roasting tray lined with baking paper. Spray with some olive oil (just out of a tin) and sprinkle with salt, pepper and thyme. Place the tray in the oven and cook the beetroots for approximately 40 minutes, or until caramelised on the outside and tender in the middle.

2. On the stove heat up a thick-bottom pot and add in the olive oil. Add in the diced carrots and onion, as well as the garlic and nutmeg. Cook for 5-10 minutes or until the vegetables begin to soften.

3. Add the beetroot and chicken stock into the pot and stir everything together. Add in the lemon juice and honey, and bring the mix to a boil. Turn down the heat and leave to simmer for 30 minutes.

4. Remove the bay leaves, and then blend up the rest of the mix with your handheld blender or in a separate food processor. Add extra water to thin out the soup to your preferred consistency.

5. Using a box grater, coarsely grate the apple. Combine with a little of the leftover lemon juice and the chopped dill.

Serving suggestion: Ladle into bowls and add a dollop of the sour cream (approx 1 tbsp per bowl). Top with the apple and dill mix. This soup is great on its own, or with a slice of dark rye bread.

Nutrition (per serve) Calories: 167 Carbs: 28 Fat: 6 Protein: 4

[soupdoggydogg]

Potato, Leek and Rosemary Soup

I admit I am not the biggest fan of potatoes. I have always found that the tastiest potatoes require a lot of extra seasoning and fat, and without this, they're quite bland. However, I will say that this potato based soup is rather delicious whilst still being healthy. And it was also a request by my mother, and what kind of a daughter would I be if I denied her this on mother's day.

Serves 10

Ingredients:

10 medium potatoes, peeled and diced into 1cm cubes

2 leeks, sliced (mostly the white stalk)

40g butter

2 large carrots, diced

2 large celery stalks, diced

1 large onion, diced

1 garlic clove, minced

2 tsp dried thyme

2 stalks of fresh rosemary, stripped and finely chopped

3 bay leaves

6 cups of chicken stock (salt-reduced is best) + 4 cups of water

1 cup of milk

30g of parmesan cheese, grated

salt and pepper, to taste

Method:

1. In a thick-based pot, melt your butter on a low heat. Add in the diced carrots, celery and onion and cook for approx 10 minutes, until the vegetables have started to soften. I tend to add in my thyme and rosemary at this stage to get maximum flavour. You may also add some salt and pepper here, though do be careful with the salt as the stock will add to the saline hit.

2. Add in the leeks and potatoes, and mix everything through. Then add in your stock, water and garlic, as well as your bay leaves. Bring the mix to a boil and then turn it down to a simmer. Let it cook away on the stove for about 30 minutes, or until the vegetables are soft.

3. Remove about 2 cups of the vegetables (just pop them onto a plate) as well as the bay leaves, and then blend up the rest of the mix with your handheld blender or in a separate food processor.

4. Return the vegetables to the thickened soup, as well as the parmesan cheese and milk. Cook for a further 5-10 minutes or until everything has combined into a thick, chunky soup. Check for salt and pepper and add more if necessary.

Serving suggestion: Ladle into bowls and sprinkle with chopped chives, spring onions and crispy bacon bits. You can serve this with bread, though this soup is high-ish in carbs and very filling so I don't think it's necessary. This soup will keep in the fridge for 4-5 days.

Nutrition (per serve) Calories: 211 Carbs: 37 Fat: 5 Protein: 6

[soupdoggydogg]

Roast Tomato and Capsicum Soup

I know we've all been waiting with bated breath for the season of soup, and so it gives me great pleasure to announce that today marks day one of our soup adventure! Hoorah! Cue the fanfare, light the fireworks, and release the bulls for this week we are travelling to Spain! That's not to say this soup is strictly Spanish, but it has all the classic flavourings of the region. Tomatoes, capsicum (or bell peppers), garlic, basil, oregano, paprika... I don't know about you, but my mouth is watering already. So without further ado, I present to you Roast Tomato and Capsicum Soup.

Serves 6

Ingredients:

8 large ripe tomatoes, halved crossways

3 large red capsicums, de-seeded and quartered (or one medium jar of pre-roasted capsicums, drained and rinsed)

1 large onion, diced

2 cloves of garlic, minced

2 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp white sugar

1 tsp smoked paprika

2 tsp oregano leaves

a small bunch of basil leaves

3 cups of chicken stock (or vegetable, if cooking for vegetarians)

1 tin of diced tomatoes

a dash of tabasco sauce

Method:

1. Preheat your oven to 180°C. Line base of a large roasting pan with baking paper and arrange tomatoes and capsicum in a single layer in pan. Obviously if you're using the capsicum from the jar, just arrange the tomatoes on the tray. Sprinkle with the vinegar, sugar, paprika and 1 tbsp of the oil. Season with salt and pepper. Roast for 1 hour or until tender and sweet.

2. In a separate saucepan, add the remaining oil and onions, and cook on a medium-high heat until the onions begin to look translucent (about 5 minutes). Add in the garlic, oregano leaves, basil, tinned tomatoes and stock. Bring to the boil then gently simmer for 5-10 minutes.

3. Finally add the roast tomatoes and capsicum into the stock mix. Use a handheld processor (or pour the mix into a separate food processor) and blend everything into a brilliant red-hot pool of magma. Add some extra stock if you like your soup a little thinner.

4. Finally add a dash of tabasco sauce and finish with some fresh basil leaves and a drizzle of olive oil.

Serving suggestion: Ladle into bowls and serve with warm, crusty bread. Best eaten on a chilly day when the cockles of your heart need warming. This soup will keep in the fridge for 4-5 days, and is fine to freeze.

Nutrition (per serve) Calories: 137 Carbs: 21 Fat: 5 Protein: 4

[soupdoggydogg]

Mexican Pulled Pork

Now I must admit this is neither soup nor a side dish for a soup night, but it is such a fantastic recipe that I had to share it. Growing up, my knowledge of Mexican food came mostly from the region of Old El Paso. But as I entered early adulthood, I realised that Mexican food was so much more than this. Mexican food is fresh, spicy, and wholesome, and this dish exemplifies these qualities.

Serves 5

Ingredients:

500g pork scotch fillet (approx 3 fillets)

1 tbsp salt flakes

2 tsp black pepper

1 tsp coriander seeds

A few cloves (3-4)

1 tsp chilli powder

1/2 tsp cayenne pepper

3 tsp cumin

1 tsp cinnamon

1 tsp smoked paprika

1 tsp oregano

1 tbsp brown sugar

3 cloves garlic

2 brown onions, sliced

1 tbsp olive oil

1 red capsicum, finely diced

2 bay leaves

1 tin of diced tomatoes

1/2 cup of water

Method:

1. Grind the coriander seeds and cloves together with the black pepper and salt in your mortar and pestle. When they start to resemble a powder, stir in the chilli powder, cayenne pepper, cumin, cinnamon, smoked paprika and oregano.

2. Combine your spice rub with the brown sugar and garlic and mix into a damp rub. Put this rub over your pork fillets and then top with the sliced onion. Leave in a container to marinade for several hours (I usually give it 8 hours or so, but overnight is fine).

3. Heat the olive oil in a thick based pot and then add your pork fillets and onion. Seal the meat and when it starts to get that lovely brown caramelisation, add in the tinned tomatoes, water, and bay leaves.

4. Bring to a boil, and then pop a lid on and turn the heat down to a simmer. Let the meat simmer for 1.5 hours or until the meat is melting and tender.

5. Gently remove the pork fillets from the pot and on your cutting board, shred into pork pieces with two forks. While you are doing this, add your red capsicum to the sauce. Turn the heat up and boil the sauce for 5-10 minutes so that it thickens and the capsicum softens.

6. Return the shredded pork to the sauce and mix together.

  Serving suggestion: Serve immediately with a fresh salad, and tortillas or Mexican rice. Any leftover pork will freeze well or keep in the fridge for a few days (and is great in a quesadilla!).

Nutrition (per serve) Calories: 260 Carbs: 12 Fat: 12 Protein: 20

[soupdoggydogg]

Roasted G&C Beans

Before we head into soup season, I thought I would share a few of my favourite dishes that are perfect to serve on your soup night.

These roasted G&C beans are the perfect little snack to have before your hearty soup dish, or with a beer or wine at any other time. They're high in protein and packed with fibre, but most importantly they're full of flavour. I use a Moroccan-inspired spice blend, but feel free to play around with different flavours (e.g. lemon and oregano, or balsamic vinegar and rosemary) to find your own perfect blend.

Serves 6

Ingredients:

2 tins of beans (I use 1 tin of cannellini beans and 1 tin of chickpeas/garbanzo beans)

1 tbsp of olive oil

1 tsp of cumin

1 tsp of smoked paprika

1 tsp of cinnamon

1 tsp of dried chilli

1 tsp of brown sugar

1 tsp of dried garlic

1 tsp of sea salt

1 tsp of fresh black pepper

  Method:

1. Preheat your oven to 200°C. Line a baking tray with grease proof paper. 2. Drain your tinned beans and rinse well under water. Be gentle if using cannellini beans as they are more fragile than the hardier chickpeas. Empty the beans onto some kitchen paper and leave to dry for a few minutes. 3. In a separate bowl, mix your spices together. Add the olive oil and mix well. 4. Place the beans onto your lined tray and toss in the spiced oil, making sure every bean is well coated.

5. Spread the beans into a single layer, and then pop the tray into the oven for approximately 50 minutes. Check your beans every 10-15 minutes and stir gently.

6. After approximately 50 minutes, turn the oven off but leave the beans to dry out in the oven. The drier the beans, the crunchier they will be!

Serving suggestion: Straight away, with a cold alcoholic beverage! If you're lucky to have any left over, store them in an airtight container. They will keep their crunch for a day or two.

Nutrition (per serve) Calories: 119 Carbs: 15 Fat: 3 Protein: 6

[soupdoggydogg]

Welcome friends to a blog that celebrates all things soup! You might be thinking, "Mother souperior, how much soup could one girl want!" Well, let me tell you, soup is the heart and soul of my winter kitchen. So watch this space because in May we begin a culinary journey into the world of gazpachos, broth, and stocks that froth.