igh heat. When oil is hot, add tortilla strips and stir
Preheat a medium soup pot over medium high heat
esired for the quantity of soup you need.
Add boullion
add water, chicken broth, chicken soup base, black pepper, carrots, potatoes
day.).
2. FINISH SOUP Remove bones from slow cooker
Combine soup and stock over medium-high heat. Bring to a boil, add frozen vegetables then return to a boil. Reduce heat and simmer, stirring occasionally, for 5 mins.
Meanwhile, cook pasta in boiling salted water for 5 mins, or until tender. Drain then divide between serving bowls.
Add spinach to soup. Cook for 1-2 mins, or until just wilted. Ladle hot soup over pasta. Top with parmesan and sprinkle with freshly ground black pepper. Serve immediately.
Whisk in one ladleful of hot soup then gradually whisk into main
To make the raita, combine yogurt, mint and lemon juice. Season. Chill until ready to use.
In a large saucepan, heat oil over high heat. Saute onion and bacon for 2-3 mins, until onion is soft. Add sweet potato and curry paste. Cook for 4-5 mins, until fragrant. Add stock, tomatoes and chickpeas. Bring to a boil, reduce heat and simmer for 15-20 mins, until sweet potato is tender. Let cool slightly then puree. Season.
Ladle hot soup into serving bowls. Swirl raita through soup. Serve with toasted naan.
Cook noodles according to packet instructions. Set aside.
In a medium saucepan, combine 6 cups water, miso and mustard. Whisk over medium heat to dissolve. Bring to a boil then add shrimp. Cook for 1-2 min, or until just pink. Remove shrimp from broth.
Distribute noodles, shrimp and tofu between 4 serving bowls. Top with vegetables. Pour hot soup over top then sprinkle with spring onions and nori to serve.
y sauce in a large soup pot or dutch oven;
side.
In a Large Soup Pot: Melt butter, add scallions
For the soup: put the beetroot, carrots, parsley
b>soup.
Return to a clean pan and stir in the hot
minutes. Season the soup to taste with hot pepper sauce, Worcestershire
In a large stock pot, cook and stir red bell pepper strips and onion slices in a little oil until soft but not brown.
Stir in chicken stock and about 1/2 can condensed cream of tomato soup, stewed tomatoes with chilies, olives, salt, pepper, garlic powder, parsley, and hot pepper sauce if desired. Heat through. Ladle hot soup into bowls over broken tortilla chips. Serve with shredded cheese and dollops of sour cream.
n dehydrator.
In a soup kettle, combine the first 9
o a boil in a soup pot; add the soy sauce
ll sides in a large, hot soup pot, about 4 minutes per
an to high and a soup pot to medium high. Drizzle
lemon juice, carrots, onions, celery, soup base, and white pepper. Bring