Sweet potato and carrot soup

by Molly Branch
(Melbourne)

A recipe the whole family loves!!

3 big sweet potatoes - peeled and chopped
3 big carrots - peeled and chopped
1 large onion - chopped
2 cloves of garlic finely chopped
1 normal potato - peeled and chopped
5 cups of chicken or veggie stock
Salt and pepper to taste

Fry garlic and onion in some olive oil, add chopped veggies and stock then simmer over low to medium heat until veggies are soft.
Then use a hand blender to purify the mixture until smooth. Then add a splash of cream and serve with some yummy bread.

Rachel's Butter Nut Squash Soup

by Rachel Hildebrand
(Sunnyvale, Ca, USA)

I really love this soup! My dad always makes with fresh butternut squash!

Rachel’s Favorite Butternut Squash Soup

To make the soup:
2-4 cups homemade vegetable stock
1 large yellow onion, thinly sliced
6 cups butternut squash, peeled, seeded and cut into large chunks
1 teaspoon dried sage (or more to taste)
1/2 cup apple juice or cider
Salt and pepper


To prepare the soup:
Put the onion, 1/2 teaspoon of salt and a pinch of pepper into a pot over medium high heat. Add just enough stock to keep the onion from sticking. Cover and reduce the heat to medium. When the onions are soft, add the squash, sage and just enough stock to almost cover the squash. The squash will release a fair amount of moisture during the cooking process. Cover and cook over medium heat for 20 minutes or until the squash is very soft.

Puree the soup in a blender, food mill or food processor and return to the pot. Add the apple juice and enough stock to thin the soup the desired consistency. Cover the pot and cook over low heat for about 30 minutes.

Bread Bowl Vegetable Soup

Everyone can garnish their own bowl with this recipe.
3 quarts broth ( you can use beef or chicken soup stock, bouillon cubes or canned broth)
2 -16oz cans chopped tomatoes
1 onion, chopped
4 chopped carrots
4 chopped potatoes
1 Cup chopped celery
2 Tablespoons parsley
1 clove garlic, whole and peeled
Bay leaf
salt and pepper to taste
1 lb. Beef cubes or ground beef
5-6 hard rolls, one for each person
Cut off the very top of each roll and take out bread from inside of roll leaving a shell. You can save crumbs for other recipes that call for bread crumbs. Set aside. Cook beef in a large saucepan. Drain off grease. Add back to pan and add all ingredients together. Simmer until vegetables are tender. Serve in individual bread bowls and have these toppings or any of your choice.

Creamy Pumpkin Soup

by Rebecca Meyer
(Auckland NZ)

Creamy Pumpkin Soup

ingredients

1 teaspoon oil
thinly spices onion
salt pepper
white part of leeks
1 crushed garlic clove
1 teaspoon coriander
1 kg peeled pumpkin cube
1 large potato peeled
1 liter vegetable stock
1/2 cup of thin cream
nutmeg optional

Method:

Heat pan with oil in at a low heat.

Add onion and leeks and cook for 4 to 5 minutes just for warming not for colour.

On a high heat add garlic and spices, stir for 30 to 40 seconds then turn the heat low and slowly add cream while stirring.

Allow to cool then blend in batches, return to pan and add nutmeg.

Then serve beautifully in a white bowl with coriander sprinkled on top.

Broccoli Cheese Soup

Danielle's Yummy Broccoli Cheese Soup! :D
This is a soup EVERY 1 should love!

2 Tablespoons oil
3/4 Cup chopped onion
1/2 Cup shredded carrots
6 Cups water
6 chicken bouillon cubes
4 Cups thin noodles
1 teaspoon salt
2 pkgs. chopped broccoli
1/2 teaspoon garlic salt
6 Cups milk
1 LB.Velveeta cheese

Saute onions and carrots in oil. Add water and bouillon cubes, bring to boil. Add cooked broccoli and cooked, drained, noodles. Bring to slow boil. Add salt and garlic salt. Cook 5 minutes.. Add milk and cheese. Cook on low heat until cheese is melted.

ENJOY! :D


Editor Note:
We loved this recipe. I only changed a few things. After adding water in the pot. I boiled the noodles and then added broccoli 5 minutes later. When noodles were tender I added 2 Cups milk and 1 Cup shredded cheddar cheese.

It was an easy and delicious recipe we all loved!

Cool Melon Soup

by Alice
(US)

8 cups diced melon (cantaloupe or honey dew)

1 quart vanilla yogurt

2 tbs honey

1/4 cup sugar

1 tsp cinnamon

Place all ingredients in a blender.

Chill for one hour. enjoy

Vegetable Cheesy Soup

2 (10 oz.) pkgs. frozen cauliflower, thawed and drained
2 (10 oz.) pkgs. frozen cut broccoli, thawed and drained
1 (10 oz.) pkg. frozen corn, thawed and drained
2 tsp dried dill
3 (14 oz.) cans vegetable broth
16 oz. American cheese, cubed

Place the cauliflower, broccoli and corn into the crock pot and stir until well combined.
Sprinkle evenly with the dill.
Pour the vegetable broth into the crock pot.
Cover and cook on low for 7 hours.
Turn the crock pot to high.
Stir in the cheese, recover the pot and cook for 30 minutes or until the cheese melts.

This yummy comfort soup doesn’t take long to throw together. Just remember to thaw the veggies in the fridge the night before. Want a quick soup? Cook on high for 3 hours.

Use leftovers in a tasty rice casserole. Just mix the soup with some cooked rice and sweet red peppers. Top with a little extra shredded cheese and breadcrumbs and bake on 350 degrees for 30 minutes or until heated through and nicely browned.

frosty fruit soup

by Amber
(Bristol, England)

what you need:
sharp knife
cutting board
dry and liquid measures
blender
soup bowl
ingredients:
1 cup of frozen chopped cantaloupe melon
175 ml of tropical fruit juice
1/3 cup of peach dessert tofu
fresh or frozen blueberries

1. Put the cantaloupe,fruit juice and tofu into the blender. Cover with the lid. Process until smooth. Pour into soup bowl.
2. Scatter the blueberries over top.
serves 1.