Orzo and pea soup

2 cups fresh peas (shelled)
1 1/3 cup orzo
6 cloves garlic, thinly sliced
1 small onion, finely chopped
6 cups chicken broth
small handful fresh thyme, chopped

Cook orzo until al dente, drain. Saute onions and garlic until soft, stir in thyme. Add chicken broth, peas and orzo and simmer until peas are just tender. Top with grated pecorino or parmesan cheese.

Served with crusty bread, tuna canned in olive oil, and fresh tomato slices.

 

Cream of broccoli soup

5 cups chopped broccoli
2 1/2 cups chopped onions
2 cloves garlic, minced
3 cups diced new potatoes
1 cup chopped celery
3 cups vegetable or chicken broth
1/4 cup fresh cream
fresh thyme, chopped
fresh basil, chopped
fresh marjoram, chopped

Cook onions, garlic and celery until soft. Add potatoes and broccoli, cook for 5 minutes. Add broth and boil until broccoli and potatoes are soft. Lightly mash vegetables in broth, add cream and fresh herbs then reheat.

Served with turkey sandwiches.

 

Asian-style hot and sour soup

2 cups thinly sliced onions
chunk of fresh ginger, thinly sliced
5 garlic cloves, minced
2 fresh hot chiles, chopped
2 tablespoons sesame oil
2 cups mushrooms (use a variety)
1 1/2 cup peeled and chopped fresh tomatoes
1/2 cup pineapple chunks
6 cups chicken broth
2 tablespoons fresh lime juice
2 teaspoons Thai fish sauce, or soy sauce
handful fresh cilantro, chopped
handful fresh Thai basil, chopped
handful fresh bean sprouts
lime wedges

Cook onions, garlic, ginger and peppers in sesame oil. Add mushrooms, cook until soft. Add broth, tomatoes, pineapple and simmer for 15 minutes. Add lime juice, fish or soya sauce, cilantro and Thai basil. Reheat, garnish with bean sprouts and lime wedges.

Served with shrimp salad rolls and peanut sauce.

Curried chicken, spinach and lentil soup

6 cups baby spinach
6 carrots (different varieties and colours)
1 large onion, chopped
3 cloves garlic, thinly sliced
2 tablespoons hot curry paste
4 cups chicken broth
1 cup green lentils
1 handful fresh mint, chopped
1 handful fresh cilantro, chopped

2 cups cooked chicken, chopped

pressed yogurt

Saute onions and garlic in olive oil. Add carrots and curry paste, cook 5 minutes. Add broth and lentils, boil until soft (about 45 minutes). Add spinach and chicken, cook 10-15 minutes more. Remove from heat, stir in mint and cilantro. Garnish with scoops of pressed yogurt.

Served with naan bread and hot mango pickle.

 

Fiddlehead soup

2 cups fiddleheads
1 medium onion, chopped
olive oil
fresh thyme, chopped
5-6 cups chicken broth
1/4 cup plain yogurt
horseradish, to taste
green onions, chopped

Cook onion in olive oil until soft. Add fiddleheads and thyme, saute for 5 minutes. Pour in chicken broth, bring to a boil and then reduce heat to simmer for 15-20 minutes. Puree soup in blender (work in batches) and return to pot. Stir in yogurt and heat through. Garnish with green onions.

Served with dark bread and thinly sliced roast beef.