Ingredients
1 tablespoon olive oil.
1 medium onion, chopped.
1 bunch celery, chopped.
1 medium celeriac bulb, chopped.
250 grams coliban potatoes, peeled, chopped.
2 cloves garlic, crushed.
1 1/2 litres chicken stock. Try this easy to make chicken stock recipe.
3/4 cup pure cream.
1 tablespoon fresh parsley leaves, chopped.

Method
Over medium heat, place a large saucepan and add oil.
Add onion and cook for 2 minutes, stirring constantly.
Once the onion starts to soften, add celery, celeriac, potatoes and garlic.
Cook for 5 minutes until lightly browned.
Increase heat to High and add stock.
Cover and bring to the boil.
Reduce the heat to Low and allow to simmer, covered, for 30 minutes. Celery should be tender.
Remove from heat and set to one side for about 5 minutes to cool slightly.
Using a blender or stab mixer, process soup in batches until smooth.
Return soup to the pan and place over medium heat.
Stir in the cream and season with salt and pepper.
Cook for 5 minutes, stirring, until heated through.

Serving
Serve hot, topped with parsley.

Ingredients
6 square fried bean curd puffs.
1/2 cup peanut oil.
400 ml coconut milk.
1 tablespoon sugar.
800 ml chicken stock. Try our chicken stock recipe.
500 grams yellow wheat noodles.
150 grams bean shoots, scalded.
1 chicken breast fillet, steamed and sliced.
150 grams small fresh prawns, steamed and peeled.
2 stalks lemongrass.
4 cloves garlic.
1 teaspoon turmeric.
1 tablespoon fresh grated galangal.
5 peanuts.
1 medium onion, chopped.
8 fresh long chilies, seeded.
1 tablespoon shrimp paste.
1 tablespoon fresh grated piece ginger.

Method
Soak the curd puffs in hot water for 5 minutes. Squeeze to remove excess, cut into triangle quarters.
Combine the lemongrass, garlic, turmeric, galangal, peanuts, onion, chili, shrimp paste and ginger in a blender, blend until smooth.
Add some of the oil to combine into a paste if needed.
Heat remaining oil in a wok over medium heat.
Fry the spice paste for at least 5 minutes, or until the highly fragrant.
Add the prawns and chicken, fry for 2 minutes.
Add coconut milk, sugar and stock and bring to the boil. Add puffs and simmer for 15 minutes.
In a separate pan , boil the noodles for 2-3 minutes, add the shoots then remove and drain.

Serving
Split the noodles and shoots between bowls, top with meat and laksa liquid.
Top with fresh picked coriander leaves.

Ingredients
250 grams vermicelli rice noodles.
1 1/2 tablespoons peanut oil.
3 chicken breast fillets, sliced thinly.
1/2 cup laksa paste.
4 cups chicken stock.
3 teaspoons palm sugar, grated or brown sugar.
1 tablespoon fish sauce.
2 cups coconut milk.
1 bunch bok choy, sliced thinly.
1 cup beansprouts.
1 Lebanese cucumber, peeled, cut into thin strips.
1/2 cup mint leaves.
1 lime, cut into wedges.

Method
Prepare noodles according to packet directions. Drain and set to one side.
Place a wok over high heat and add 3 teaspoons of oil.
Tilt the wok until the surface is covered in oil.
Add half the chicken and stir fry for 1 minute until sealed.
Remove to a bowl.
Repeat the process with the chicken that is left.
Add laksa paste to the wok and cook for 1 minute.
Add stock, sugar and fish sauce. Bring to the boil.
Reduce the heat to medium-low, and add the coconut milk.
Cook for 3 to 4 minutes, stirring until heated through.
Add the bok choy and cook for a further 2 minutes, until the bok choy has wilted.

Serving
Arrange noodles in bowls and ladle the soup over.
Top with bean sprouts, cucumber and mint.
Serve with lime wedges.

Ingredients
4 cups salt-reduced chicken stock.
1 tablespoon soy sauce.
2 small red chilies, sliced thinly.
2 carrots, cut into short, thin sticks.
100 grams fresh shitake mushrooms, sliced.
1 barbecue chicken, meat shredded.
150 grams snow peas, finely shredded length ways.
1/2 Chinese cabbage, finely shredded.
1 bunch coriander, leaves picked.

Method
Place a saucepan over medium heat and add stock, 2 cups water, soy sauce and chilies.
Bring to a simmer.
Add carrots, mushrooms, snow peas and chicken to pan.
Reduce heat to medium-low and simmer for 2 minutes.
Add cabbage and cook for 1 minute further, until the cabbage wilts.
Stir through half of the coriander leaves.

Serving
Divide the soup between serving bowls and top with the rest of the coriander.
Serve hot.

Ingredients
1 kilogram cherry tomatoes, halved.
4 garlic cloves, peeled and sliced.
1 teaspoon brown sugar.
2 tablespoons olive oil.
2 brown onions, diced.
6 cups of chicken stock. Shop bought is OK, or use this easy to make chicken stock recipe.
2 tablespoons fresh thyme leaves, chopped.
Salt and pepper to season.

Method
Preheat oven to 220C.
Place tomatoes cut side up on a greased baking tray.
Spread garlic slices over tomatoes and season lightly with salt and pepper.
Drizzle a little of the oil over the tomatoes, then bake for 15 minutes, or until tomatoes begin to collapse.
In a saucepan heat the remaining oil and cook the onion slowly until tender, about 5 minutes.
Add garlic and tomatoes and any pan juices.
Add stock and bring to the boil. Reduce to a simmer and cook uncovered for 10 minutes.
Stir in the thyme, blend with a stab mixer until smooth.
Season to taste.

Serving
Serve with good crusty bread. Excellent when served cold.

Ingredients
1 tablespoon of olive oil.
1 large brown onion, diced.
2 cloves garlic, crushed.
2 teaspoons ground cumin.
1.5 kilograms of cauliflower florets.
1 litre of chicken stock. Try this delicious chicken stock recipe.
1 cup pouring cream.
1 bunch chives, washed and chopped.

Method
Heat the oil in a stock pot over medium heat.
Add the onions and garlic, cook until onion begin to colour.
Add cumin and cook for further 2 minutes.
Add the cauliflower and sautee for 5 minutes.
Add stock, cover pot and bring to the boil before reducing to a gentle simmer.
Cook for 15-20 minutes, or until the cauliflower is tender.
Remove from heat and allow to cool for 20 minutes.
Blend with a stab mixer until soup is smooth and glossy.
Stir in 1/2 of the pouring cream, return to heat and return to near boiling, but do not allow to boil.

Serving
Ladle into bowls, add extra cream if desired. Season and top with chopped chives.

Ingredients
800 grams of tinned 3 or 4 bean mix, drained and rinsed.
400 gram tin of diced tomatoes.
400 grams chat potatoes, quartered.
300 grams smoked trout, deboned and skin removed.
150 grams green beans, trimmed and cut into 2cm lengths.
1 tablespoon of olive oil.
1 red onion, finely diced.
1 red capsicum, diced.
1.5 litres of vegetable stock.

Method
Heat oil in a heavy based pan over medium heat.
Add the onion and capsicum, cook for 3-4 minutes.
Add the tomatoes, stock and potatoes.
Bring to the boil, then reduce heat to a gentle simmer.
Cook for 5-1o minutes, or until the potatoes are tender.
Stir in bean mix and green beans, cook for further 3-4 minutes.

Serving
Flake the trout with a fork, divide between bowls and gently ladle soup over the top.
Serve with good crusty toasted sourdough bread.

Ingredients
1 tablespoon of olive oil.
1 large onion, diced.
1/2 bunch of celery, diced.
250 grams of carrots, peeled and diced.
250 grams of kilogram potatoes, peeled and diced.
250 grams of egg noodles.
1.5 litres of chicken stock. Shop bought is OK, or make your own with this recipe.

Method
Cook egg noodles as per packet instructions, seperate them while cooking, drain and set aside in cold water.
Heat the oil in a large saucepan, add onion and fry gently for 3-4 minutes.
Add the vegetables and fry gently for 5 minutes.
Add the stock, bring to the boil then reduce to a simmer.
Cook for 10-15 minutes, or until vegetables are tender.

Serving
Split noodles between 4 soup bowls.
Ladle over vegetables and broth.
Allow each person to season to their own taste.

Ingredients -Stock
2 kilograms raw chicken bones (ask your butcher for carcasses).
2 medium onions, chopped.
2 sticks celery, shopped.
2 carrots, chopped.
3 bay leaves.
1 teaspoon black peppercorns.
5 litres of water.

Ingredients – Soup
1 kilogram fresh rice noodles (500 gram dried).
60 grams fresh ginger, peeled and thinly sliced.
1 bunch fresh coriander (solantro).
2 tablespoons fish sauce.
2 cloves garlic.
1 star anise.
2 chicken breasts, skin removed.
10 green onions (shallots or spring onions) thinly sliced.
250 grams bean sprouts.
1/2 Vietnamese mint.
1 Large lime cut into wedges.
Sambal Oelek (chilli paste) to serve.

Method – Stock
Combine chicken carcasses, diced onions, diced carrots, diced celery, peppercorns, and bay leaves in a stock pot, cover with 5 litres of water.
Bring to boil and then allow to simmer for 2 hours.
Drain stock through a fine sieve, refrigerate. Discard solids.
Once cooled, skim fat from the top of the stock.

Method – Soup
Remove the roots from the coriander and chop roughly. Set leaf aside for serving.
Add ginger, coriander, fish sauce, garlic and star anise to a pot and cover with stock.
Bring to the boil and reduce to 3 litres of liquid.
Strain the stock and discard the solids.
Thinly slice the chicken breast, return stock to pan add chicken and simmer until chicken is cooked.
Test for seasoning and adjust to taste.
Place noodles in a large heatproof bowl and cover with boiling water.
Gently tease the noodles until they separate, then drain well.

Serving
Divide noodles, green onions and been sprouts into serving bowls and ladle the hot soup over the top.
Serve with fresh mint and coriander sprinkled on top, squeezed lime and sambal oelek can be added to taste.

Ingredients
1 tablespoon of olive oil.
250 grams of bacon, trimmed of rind and excess fat, finely shredded.
3 garlic cloves, crushed.
2 leeks, white part only, well washed and finely sliced.
1/2 cauliflower, diced – stems and all.
500 grams floury potatoes (sebago, desiree) peeled and diced.
1.5 litres of chicken stock. Shop bought is OK, or use this easy to make chicken stock recipe.
1/4 cup thickened cream.

Method
Heat the oil in a deep pan over medium heat and fry the bacon until crispy. Remove to paper towels to drain.
Add the leeks and garlic, sweat the leeks until they collapse and turn opaque.
Add the potatoes, cauliflower and stock and bring to the boil.
Reduce heat to a simmer, cover and leave to cook for 20 minutes, or until potatoes are tender.
Remove from heat and allow to cool for about an hour.
Blend the soup with your stab mixer or blender until there are no lumps and the soup is silky.
Reheat until nearly boiling, turn off the heat and stir in the cream.

Serving
Ladle into bowls and serve with crispy bacon sprinkled onto the soup in each bowl.