THE CHEF’S TIPS

Sunday Tasmanian - Tassie Living - - COVER STORY -

We asked chef Martin Boetz of Cooks Co-op for his favourite soup tricks.

ROASTED CAR­ROT & GAR­LIC SOUP

Driz­zle honey on car­rots, gar­lic and small shal­lots, roast them un­til they’re caramelised, then boil them in veg­etable stock. Once cooked, blend the lot with sea­son­ing and a bunch of co­rian­der.

SILVERBEET SOUP

Chop the stalks and cook them in olive oil or but­ter with gar­lic or an­chovies, then top them with veg­etable stock and fin­ish with the torn silverbeet leaves. Ei­ther blend it to thicken or leave it as a broth. That way you use the whole plant rather than just us­ing the leaves.

GREEN ON TOP

Whiz together pars­ley, mint, le­mon zest, gar­lic, salt, pep­per, a lit­tle bit of ground chilli and olive oil and pop it on top of any soup for ex­tra flavour and good­ness.

QUICK & EASY

These soups don’t need to be cooked for long. Use the veg­etable as the thick­en­ing agent and then tear fresh leaves in. Add gin­ger, honey and gar­lic for good im­mu­nity. Just cook, then blend or eat as a brothy soup, de­pend­ing on your pref­er­ence.

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