Minestrone with Meatballs
Product – Hamburger Helper Coating Mix
Meatballs – 400g lean minced beef, 1 egg, 1/3 Pack of Gourmet Morsels Hamburger Helper Coating Mix
Soup – olive oil, 1 clove garlic crushed, 1/2 onion (chopped), 1 stick celery (diced), 2 carrots (diced), 2 x 400g cans chopped tomato, 1 cup vegetable stock , 1/2 cup basil (chopped)
To make meatballs, simply mix all ingredients together, make meatballs & fry gently in olive oil until cooked. Set aside
For the soup, fry onion & garlic in little olive oil, add celery & carrots stirring for about 5 minutes. Add chopped tomato & vegetable stock. Bring to boil, reduce and simmer for 10 minutes. Add meatballs to soup and cook uncovered for a further 5 minutes.
Stir through basil & serve with warm crusty bread.
Hungarian Goulash Soup
Product – Hungarian Goulash Blend
Add diced onion to a large pot and brown. Add diced beef and brown. Add 3 tablespoons of Gourmet Morsels Goulash Blend and fill the pot with water. Bring to boil and cook for 1.5 hours. Add diced carrots, parsnip, potato and celery and cook until tender. Serve with crusty bread.
Moroccan Pumpkin Soup
Product – Moroccan (Ras-el-Hanout) Blend
Add diced onion and crushed garlic to a large pot and brown. Add diced and peeled pumpkin and potato to the pot and fill with water. Cook until soft and puree the soup. Add Gourmet Morsels Moroccan Blend to desired taste and simmer for a couple of minutes. Serve soup with crusty bread! For something different, cut the top of a cob loaf of bread and scoop out the inner bread to form a bowl. Oven bake the cob in a hot oven till crusty. Serve the soup in the cob loaf.
Carrot Soup with Dukkah
Product – Egyptian Hazelnut Dukkah
1kg Carrots chopped, 1 onion diced, 1 clove garlic crushed, 2 tablespoons fresh corriander leaves, 4 cups stock, 1/4 cup honey and dukkah
Heat olive oil in a large pot and add onions, garlic, corriander leaves and cook for 5 minutes. Add carrots, stock, honey, salt and pepper, cover and cook for 15 minutes or until carrots are tender. Using a blender or hand blender, process soup blend until smooth and creamy. Serve soup in individual bowls with a dollop a cream and a sprinkling of dukkah.
Product – Curry Laksa Blend
2 Chicken Breast fillets diced, 1 onion diced, 2 cups Chicken Stock, 2 tablespoons spice, 400ml coconut milk, 200g vermicelli or hokkien noodles, 150g snow peas, 100g bean shoots, thinly sliced carrots, thinly sliced green capsicum, small bok choy cut into quarters.
Preheat wok and brown the chicken pieces, add the vegetables, spice and coconut milk and simmer for 5 minutes. Cook noodles to packet instructions and drain. In a ceramic bowl add the noodles and spoon over the soup.
Cooks Tip – for a spicy version use 1 tablespoon of Thai Red Curry Blend
Hearty Bean Soup
Product – Hungarian Goulash Blend
250g Dry Borlotti beans, soaked overnight in cold water and then drained. 1 Smoked Hock, 2 onions, 1 clove garlic whole, 5 carrots diced, 2 celery sticks diced, 2 tablespoons spice blend, 1 cup dry macaroni noodles.
In a large pot, add the smoked hock and fill with water. Cook for one hour with lid on. Add the beans and cook for one hour. Remove the hock and set aside to cool. Add remaining vegetables and cook for 30 minutes. Debone the smoked hock and cut the ham into chunky bite sized peices and return to soup. Add cup of dry macaroni and cook a further 15 minutes. Serve soup with crusty bread. Season to taste.