SOUPER-DUPER

With cooler weather creeping up on us one thing I relish is the prospect of enjoying a bowl of hot nourishing soup. It is the perfect multi-purpose food. It can be a warming winter lunch, an afterschool snack, an introduction to dinner or a complete meal in one pot.

This is the season when stick or hand blenders (also called immersion blenders) come into their own. They're great for pure´ eing soups and sauces right in the pot they’re cooked in. They’re also excellent for making smoothies, curry pastes, mayo and pesto and are half the price of many conventional blenders and food processors and easier to store.

Clean the stick blender as soon as you’ve finished using it. Gluey mixtures tend to adhere like cement to the blades and the guard. I usually fill a container with warm water and ‘whizz’ it until the blades are cleaned.

Soups need garnishes: If using fresh herbs, saute´ them first until just soft — they're easier to eat; swirl a little sour cream or creme fraiche on the top of hot soups and sprinkle with freshly ground black pepper, chilli flakes or grated orange rind; and crisp roasted kale adds a little crunch and goodness.

ROASTED RED CAPSICUM SOUP

This soup is a great start to dinner or an excellent light lunch served with garlic bread. At a pinch, the fresh red capsicums could be replaced with roasted capsicums from a jar, rinsed well before use.

Ingredients

■ 3 red capsicums

■ 1 Tbsp olive oil

■ 1 medium onion, diced

■ 2 cloves garlic, chopped

■ 400g can diced tomatoes in juice

■ 11⁄2 cups vegetable stock

■ Toppings: cream

■ dried chilli flakes to taste

Method

Turn a fan-grill to high.

Place the whole capsicums on a tray in the middle of the oven. Grill for 15-20 minutes, turning often until they are lightly charred on all sides. Place in a bowl, cover and allow to steam for 15 minutes. The skins will peel off more easily.

Meanwhile, heat the olive oil in a medium-large saucepan. Saute´ the onion until tender but not brown. Add the garlic and cook for 2 minutes. Add the tomatoes and vegetable stock.

Simmer for 15 minutes.

Remove the skins, stems and seeds from the capsicums. Coarsely chop the capsicums and add to the soup. Simmer for 4 minutes.

Using a stick blender, pure´ e the mixture until smooth. Reheat gently.

Serve in bowls topped with a swirl of cream and a sprinkling of chilli flakes. — Serves 4

DUCK SOUP

Use leftover duck bones and scraps from a roast to make a fragrant stock. Alternatively, buy a cooked duck from an Asian food store or use the trophies from the duck shooting season. A delicately- flavoured soup ideal for serving as an entre´ e.

Ingredients

■ 1 cooked duck

■ 4 cups chicken stock

■ 1 cup water

■ 4 cloves garlic, chopped

■ 8 thin slices root ginger

■ 11⁄2 cups cooked rice

■ 400g Shanghai cabbage leaves, thinly sliced

Method

Remove the cooked duck flesh and shred to make 11⁄2 cups.

Place the carcass and scraps in a large saucepan and add the chicken stock, water, garlic and ginger. Cover and simmer for 25 minutes then strain.

Return to the saucepan and add the rice. Simmer, stirring, for 2-3 minutes. Add the thinly sliced Shanghai cabbage leaves and shredded duck and simmer gently for 5 minutes. — Serves 4

KUMARA & MISO SOUP

Add extra miso, if preferred, although it is quite salty. A lunchtime winner.

Ingredients

■ 1 Tbsp olive oil

■ 6 spring onions, finely chopped

■ 1 Tbsp finely grated root ginger

■ 2 cloves garlic, finely chopped

■ 1 Tbsp white miso

■ 1 tsp each: ground turmeric, honey

■ 500g kumara, peeled and chopped

■ 4 cups vegetables stock

Method

Heat 2 teaspoons of the oil in a medium-large saucepan. Gently cook half the spring onions, plus the ginger and garlic for 5 minutes or until soft. Add the miso, turmeric, honey, kumara and vegetable stock. Cover and simmer for 25-30 minutes or until the kumara is soft.

Remove from the heat. Using a stick blender, pure´ e until smooth. Keep warm.

Heat the remaining oil in a small frying pan and gently cook the remaining spring onions, until softened. Serve the soup topped with the spring onions. — Serves 4

SWEETCORN & SAFFRON SOUP

A special occasion soup.

Ingredients

■ 1kg frozen whole kernel corn, slightly thawed

■ 1⁄2 cup water

■ 3 cups vegetable stock, heated

■ 1/4 teaspoon saffron threads

■ salt to taste

■ 1 cup cream

■ 1-2 tsp lemon juice to taste

■ Garnish: 6 sage leaves

■ 1 Tbsp olive oil

Method

Using a stick blender or food processor, pure´ e the half-thawed kernels in batches, until smooth. Place in a large heavy-based saucepan with the water. Heat over very low heat for about 15 minutes, stirring often to prevent the corn sticking to the base.

When the mixture is warm, add the vegetable stock and saffron. Simmer gently for 5 minutes. Blend, until smooth. Sieve and season.

Meanwhile toss the sage leaves in the oil and microwave until crisp.

Add the cream to the soup and slowly bring back to the boil. Stir in the lemon juice. Serve garnished with sage leaves. — Serves 6

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