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Roasted capsicum soup
Australian Womens Weekly — Place capsicum, tomatoes, onions and garlic in a baking tray, drizzle with olive oil and roast for 20 minutes. Combine roasted vegetables and stock in a blender and blend until smooth. Season with salt and pepper and pass through a very coarse sieve.More…
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Asian broth
Australian Womens Weekly — Place mushrooms in small heatproof bowl, cover with boiling water, stand 20 minutes; drain. Discard stems; halve caps. Combine stock, tamari, ginger and oil in medium saucepan; bring to the boil. Add mushroom and carrot, reduce heat; simmer, ...More…
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Vegetable laksa
Australian Womens Weekly — Cover chillies with the boiling water in small heatproof bowl; stand 10 minutes, drain. Blend or process chillies with remaining ingredients until mixture forms a smooth paste. Measure 1/2 cup of the paste for this recipe and freeze remaining, ...More…
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Prawn and shiitake miso soup
Australian Womens Weekly — Diabetic, Low Carb, Low cholesterol, Low fat, Low GI, Vegetarian Cook soba noodles in a large pot of boiling salted water until tender; drain and rinse under cold water; divide among serving bowls. Bring water or stock to a boil with wakame and ...More…
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Duck omelette in miso broth
Australian Womens Weekly — Diabetic, Heart friendly, Lactose free, Low Carb, Low cholesterol, Low fat To make the miso broth, combine the ingredients into a saucepan and bring almost to the boil. Reduce heat and simmer for 20 minutes. Strain and set aside. Heat the palm ...More…
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Chorizo and chickpea soup
Australian Womens Weekly — Diabetic, Egg free, Lactose free, Low Carb, Low cholesterol, Low fat Heat oil in a large pan over a medium heat; add chorizo and cook for 2-3 minutes. Add onions, garlic, carrot, celery and spices and cook for 5 minutes. Add the stock, bay leaf, ...More…
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Seafood chowder
Australian Womens Weekly — Heat the oil in a large pan over a medium high heat. Add bacon, onion and garlic and cook until bacon is crisp. Stir in flour until well combined and then gradually stir in stock. Add milk, herbs, potatoes and cayenne. Cover and simmer for 20 ...More…
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Curried pea soup
Australian Womens Weekly — Melt butter with oil in a large saucepan; cook onion, stirring, about 5 minutes or until soft. Add paste to onion mixture; cook, stirring, until fragrant. Add peas, stock and the water; bring to the boil. Reduce heat, simmer, uncovered, 5 ...More…
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Pumpkin & fennel soup with goat's cheese garlic bread
Australian Womens Weekly — Place pumpkin into a medium sized baking dish and drizzle with 1 tablespoon of olive oil, season with salt and pepper roast in the oven for 15 minutes or until tender. Heat remaining oil in a large pan over a medium heat, add onion and garlic and ...More…
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Harira (middle eastern soup)
Australian Womens Weekly — Place chickpeas in medium bowl, cover with water; stand overnight, drain. Rinse under cold water; drain. Heat butter in large saucepan; cook onion celery and garlic, stirring, until onion softens. Add ginger, cinnamon, pepper and saffron; cook, ...More…
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Minted broad bean and ham soup
Australian Womens Weekly — Heat oil in large saucepan; cook onion, celery, carrot and garlic, stirring, until vegetables soften. Add ham hock and the water; bring to the boil. Reduce heat; simmer, covered, 11/2 hours. Uncover; simmer 30 minutes. Remove ham hock from soup; ...More…
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Tortellini minestrone
Australian Womens Weekly — Cook tortellini in plenty of boiling salted water until tender. Drain and set aside. Heat oil in a large pan over a medium heat. Add bacon and onion, cook, stirring, until onion is soft and bacon is crispy. Stir in mushrooms, celery, zucchini and ...More…