Creamy Jalapeňo Popper Soup
Recipe / Naomi sherman
This soup is so packed full of flavour and textures that you won't want to stop at just one bowl. With the familiar flavours of spicy jalapeňo poppers and the addition of tasty vegetables, this soup will warm the cockles of the coldest heart.
Serves: 4-6
1 tbsp olive oil
300g bacon, diced
4 jalapeňo chillies,chopped
¼ cup plain flour
1 tsp garlic powder
1L chicken stock
340mL can light evaporated milk
500g potatoes, peeled & cubed
1 cup frozen corn kernels
250g light cream cheese
1 cup grated cheese
Salt & pepper, to taste
To garnish
Sliced jalapeňo, bacon, coriander & grated cheese
1. Heat the olive oil over medium-high heat and cook the bacon until crispy.
2. Remove 2 tbsp of bacon from the pan and set aside for garnish.
3. Add the chopped jalapeňo peppers to the pan and cook for about 2 mins.
4. Add the flour and garlic powder to the pan and stir through to coat the ingredients well.
5. Add the chicken stock and evaporated milk, whisking to avoid lumps.
6. Tip in the diced potatoes and the frozen corn and simmer for 10-15 mins or until the potato is tender.
7. Remove from the heat and stir in the cheeses, stirring until melted and creamy.
8. Season to taste, garnish and serve.
Curried Lentil Soup GF VG
Recipe / Naomi Sherman
The perfect plant-based winter warmer, this soup packs a punch of spices and smooth, soothing texture. Enjoy with some crusty bread, curled up in front of the fire.
Serves: 6
1 tbsp olive oil 1 large onion, diced 2 tsp curry powder 1 tsp cumin 400g zucchini, peeled & diced 2 tsp minced garlic 1 tbsp minced ginger 250g dried red lentils, washed & drained 500g sweet potato, peeled & diced 400mL coconut milk 1L vegetable stock Salt & pepper, to taste
