Auckland Rental Blogs from Charlton Property Management
- Wednesday June 27, 2018
Our Five Favourite Winter Warming Soup Recipes
During this time of year as easy as it is to order a meal to get delivered to your front door without leaving your sofa, we all know there’s nothing like a home cooked meal. We truly believe a nice heartwarming soup can really do wonders so when it’s cold outside, so put your kitchen to good use this winter with some of our favourite winter soup recipes the family will love!
Comforting Curried Kumara
4 cloves garlic
2 ½ tsp curry powder
500g purple Kumara
1 ½ cups cream/milk
4 cups of chicken or vegetable stock
salt & pepper to taste
- Melt the butter gently in a soup pan adding in the garlic and curry powder
- Toss in chopped kumara and stir until coated
- Add in your choice of chicken or vegetable stock (pre-made or brought) and leave to simmer
- Once kumara appears soft blend together and thin with either cream or milk until the soup appears thick and creamy.
- Serve and Enjoy!
Nothing like a Chicken Pot Pie
1 onion, diced
4 stalks celery, diced
6 carrots, diced
1 clove garlic
3 tablespoons butter
¼ cup flour
2 cups chicken stock
1 cup cream
1 cup milk
1 teaspoon pepper
1 teaspoon dried thyme
1 pinch ground nutmeg
1 cup frozen corn
1 cup frozen peas
1 whole rotisserie chicken
- Heat oil in large pot on medium high heat.
- Bring in onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.
- Stir in butter and melt.
- Add in flour and stir until flour butter mixture coats vegetables and browns lightly.
- Add the chicken stock, cream and milk and stir to combine.
- Season with pepper, thyme, and nutmeg and allow to come to a boil.
- Reduce the heat to medium-low and add in corn, peas, and chicken and fully incorporate.
- Season with salt.
- Optional - garnish with cookie sized pieces of pie crust.
6 rashers bacon chopped
1 Tablespoon olive oil
1 onion sliced
1 clove garlic crushed
1 carrot chopped
1 large celery stick chopped
1 L (4 cups) chicken stock
400g tin plum tomatoes
400g tin cannellini beans drained and rinsed
120g (1 cup) pasta approx. 3 handfuls
1 bay leaf
Salt & Pepper
Grated Parmesan and bread to serve
- In a large pot, gently fry the bacon until the fat starts to render.
- Add the olive oil and onion. Fry the onion until it starts to soften.
- Add the garlic, carrot and celery.
- Continue to fry until the vegetables start to soften.
- Add the chicken stock and bay leaf.
- Bring the stock to the boil, then reduce to a simmer.
- Add the beans, tomatoes and pasta.
- Crush the tomatoes into the soup with the back of a spoon.
- Continue to simmer until the pasta is cooked.
- Season to taste with salt and pepper.
- Serve in warm bowls with grated Parmesan.
¼ cup (60 mL) olive oil
1 large onion, chopped
3 large carrots, sliced
4 stalks celery, chopped
Salt & Pepper
2 tsp crushed ginger
1 tsp crushed garlic
8 cups (2 L) chicken broth
2 Egg Whites
Egg or rice noodles
4 cups shredded chicken breast
½ cup fresh chopped parsley
- Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
- Add in garlic & ginger and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
- Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
- Add in egg whites and stir frequently to spread throughout the soup to provide more texture.
- Season to taste with salt and pepper, then stir in the parsley.
Lovable Leek & Potato
1kg Potatoes, peeled and diced
2 leeks, white and green parts
2 cups almond milk
1 pear, diced
salt, pepper, nutmeg to taste
- Peel the potatoes and cut them into smaller pieces.
- Wash the leek and cut off only the parts at the very ends. Chop the rest into max. inch-sized bits.
- Transfer the almond milk to a large sauce pan. Add the potatoes and bring to a boil. Reduce heat and cook the potatoes for about 10 minutes. Then add the leek and pear and cook for an additional 10-15 minutes. Check if potatoes are soft. If not, cook for a bit longer.
- Remove from heat and let cool for a bit. Transfer to a blender and process until smooth.
- Return the soup to the sauce pan and slowly reheat. Season with salt, pepper, and nutmeg.
- Serve with optional toppings like pecans, chives and scallions.
All soups can be served with 1 slice or a whole loaf of bread to enjoy!