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Soup it up this winter

By Motlagae Konyana

There’s nothing like a hot,  hearty soup on a cold winter’s night with your favourite blanky and amazing garlic croutons. The winter chill won’t stand a chance against these delicious soup recipes that Kaya 959 has found for you.

Dig in.

Spicy Veggie & Lentil Soup

  • 2 cups halved fresh green beans
  • 2 cups fresh cauliflowerets
  • 1 cup dried lentils, rinsed and drained
  • 1 cup fresh baby carrots, halved diagonally
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 garlic cloves, minced
  • 4 cups beef or vegetable stock
  • 2 bay leaves
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) diced tomatoes with spicy red pep

Directions

In a slow cooker, combine all the ingredients. Cook, covered, on low until vegetables and lentils are tender for 6-8 hours.

Discard the bay leaves. Stir in diced tomatoes, covered and cook for 30 minutes longer.

Salmon Sweet Potato Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 3 garlic cloves, minced
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1-1/2 cups frozen corn, thawed
  • 6 cups reduced-sodium chicken broth
  • 1 teaspoon celery salt
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 3/4 teaspoon pepper
  • 1-1/2 pounds salmon fillets, skin removed and cut into 3/4-inch pieces
  • 1 can (12 ounces) fat-free evaporated milk
  • 2 tablespoons minced fresh parsley

Directions

In a large skillet, heat oil over medium heat. Add onion, carrot and celery; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker. Add the next seven ingredients. Cook, covered, on low until sweet potatoes are tender, 5-6 hours.

Stir in salmon, milk and parsley. Cook, covered, until fish just begins to flake easily with a fork, 30-40 minutes longer.

 

Spinach and Sausage Lentil Soup 

Ingredients

  • 1 pound Jones No Sugar Pork Sausage Roll
  • 1 cup dried brown lentils, rinsed
  • 1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 cup water
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 6 cups fresh spinach (about 4 ounces)
  • Crumbled goat cheese, optional

Directions

In a Dutch oven, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain.

Stir in lentils, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, about 30 minutes. Stir in tomatoes; heat through.

Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.Yield: 6 servings (2 quarts).

 

Creamy Chicken Gnocchi Soup

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1/3 cup butter, divided
  • 1 small onion, chopped
  • 1 medium carrot, shredded
  • 1 celery rib, chopped
  • 2 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 3-1/2 cups 2% milk
  • 1-1/2 cups heavy whipping cream
  • 1 tablespoon reduced-sodium chicken bouillon granules
  • 1/4 teaspoon coarsely ground pepper
  • 1 package (16 ounces) potato gnocchi
  • 1/2 cup chopped fresh spinach

Directions

In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender.

Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened.

Add the gnocchi and spinach; cook for 3-4 minutes or until spinach is wilted. Add the chicken. Cover and simmer for 10 minutes or until heated through (do not boil).

 

Italian Sausage Kale Soup

Ingredients

  • 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
  • 1 medium onion, chopped
  • 8 cups chopped fresh kale
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1/2 cup white wine or chicken stock
  • 3-1/4 cups chicken stock (26 ounces)
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1/2 cup sun-dried tomatoes (not packed in oil), chopped
  • 1/4 teaspoon pepper

Directions

In a 6-qt. stockpot, cook sausage and onion over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon.

Add kale to pot; cook and stir 2 minutes. Add garlic and, if desired, pepper flakes; cook 1 minute. Add wine; cook 2 minutes longer.

Stir in sausage mixture and remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until kale is tender.

Pumpkin and sweet potato soup with coriander sambal & cumin flatbread

Ingredients

  • 60ml (1/4 cup) olive oil
  • 1 large brown onion, finely chopped
  • 1 tablespoon finely grated fresh ginger
  • 1kg Butternut pumpkin, peeled, deseeded, coarsely chopped
  • 500g sweet potato (kumara), peeled, coarsely chopped
  • 1 tablespoon ground cumin
  • 1L (4 cups) Massel vegetable liquid stock
  • 125ml (1/2 cup) water
  • 2 pieces Lebanese bread
  • 1/3 cup chopped fresh coriander
  • 1 long fresh red chilli, halved, deseeded, finely chopped
  • 2 tablespoons shredded coconut
  • Greek-style natural yoghurt (optional), to serve
Directions

Heat half the oil in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add half the ginger and cook, stirring, for 2 minutes. Add the pumpkin, sweet potato and half the cumin and cook, stirring, for 2 minutes or until aromatic.

Increase heat to high. Add the stock and water. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until the pumpkin and sweet potato are very tender. Set aside to cool slightly. Transfer to the jug of a blender and blend until smooth. Season with salt and pepper.

Meanwhile, preheat oven to 200°C. Combine the remaining oil and cumin in a small bowl. Place the bread on a large baking tray and brush with the oil mixture. Bake in oven for 5 minutes or until the bread is crisp. Break the bread into large pieces. Combine the coriander, chilli, coconut and remaining ginger in a small bowl.
Ladle the soup among serving bowls. Top with the coconut mixture. Serve with the cumin bread and yoghurt, if desired.

 

Savory Winter Soup 

Ingredients

  • 2 pounds ground beef
  • 3 medium onions, chopped
  • 1 garlic clove, minced
  • 3 cans (10-1/2 ounces each) condensed beef broth, undiluted
  • 1 can (28 ounces) diced tomatoes, undrained
  • 3 cups water
  • 1 cup each diced carrots and celery
  • 1 cup fresh or frozen cut green beans
  • 1 cup cubed peeled potatoes
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste

Directions

In a large skillet, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

Transfer to a slow cooker. Stir in remaining ingredients. Cover and cook on low until vegetables are tender, 6-8 hours.

 

 

 

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