Thickspicysoup Recipes

THICK & SPICY SOUP

Steps:

• Heat oil in large pot, over medium heat.
• Add fennel seeds, sea salt, orange rind, ginger, garlic, onions, shallots and fry on medium heat for 1 minute, stirring constantly.
• Next add the red curry paste, soya sauce and peanut butter, fry on medium heat for 1 minute, stirring constantly, don't let it burn.
• Quickly add chicken stock, tomato juice, pumpkin puree, brown sugar and cinnamon stick.
• Stir and bring mixture to a boil, lower heat and let simmer 20 minutes.
• Add coconut milk and let simmer another 20 minutes.
• Finally add the carrots, potatoes and crushed tomatoes, let the soup simmer for 40 minutes.
• Once potatoes are tender, remove the cinnamon stick, taste the soup and reseason with salt and/or brown sugar if necessary, according to taste.
• Pour soup into blender and puree until the soup is smooth.
• Garnish with red pepper flakes, finely chopped scallions and diced apricots.
• Serve immediately.

DELICIOUS THICK CREAMY POTATO SOUP

Steps:

• Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
• Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
• Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
• In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
• Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
• Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
• Sprinkle with grated Parmesan cheese and chopped green onions.
• Delicious!

THICK AND CREAMY VEGETABLE SOUP

Steps:

• Chop onion and celery into tiny pieces.
• Put butter in large saucepan. Add onion and celery. Cook over low heat until they are soft-about 5-7 minutes.
• Chop carrots and potatoes into small pieces. Add peas and set aside.
• Open canned tomatoes and place in large mixing bowl and add salt, pepper, basil, and parsley. Mash tomatoes and seasonings with wooden spoon.
• After onions and celery are soft add chicken broth to the saucepan then add carrots, potatoes, peas, and tomatoes and mix with wooden spoon.
• Bring soup to boil and then turn to medium. Boil gently to cook vegetables-about 15 minutes.
• Pour soup in large mixing bowl, and then ladle half of it into blender and blend on low till very smooth. Pour back into saucepan and then blend back into saucepan. Stir in the milk.
• Heat over medium BUT DON"T LET IT BOIL. Ladle soup into bowls and sprinkle the green onions on top.

THICK VEGETABLE SOUP.

Steps:

• Finely slice both onions and fry in a little oil until soft.
• boil the kettle and measure 2 pints and add the 3 stock cubes. add this to the onions
• chop the carrots, turnip and potatoes, add to the pan, add salt and pepper to season
• leave to boil gently until everything is soft.
• when soft blend the soup until it looks like a puree.
• put back on the hob and add as much or as little frozen veg as you wish to have and simmer gently for 10 mins, add salt and pepper to season.
• serve hot and spiral a little cream over the top for decoration
• if you want it thinner add more vegetable stock little at a time

SPICY CHICKEN THAI SOUP

Steps:

• Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
• Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
• Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
• Stir in mushrooms and cook for 5 more minutes.
• Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
• Skim off any excess oil and fat that rises to the top and discard.
• Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
• Remove from heat and add about 1/2 the cilantro.
• Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

SPICY TOMATO SOUP

Steps:

• Fry the chopped onion and bacon if using in a small knob of butter/oil for about 5 mins
• Add cubed potato and quatered tomatoes, sugar and water simmer gently with the lid on a pan until potato is well cooked. Allow to cool slightly
• Remove the bacon if using and pour the ingredients into a blender.
• Once blended add the seasonings and blend well and adjust to your taste.
• Pass through a sieve into a pan. At this point this soup is perfect for freezing. Add the milk and gently reheat and add fresh parsley is using. Serve with a chunk of fresh warm bread.