Time to bring out the soup bowl…
Well the cool weather is here, though during the day it is just beautiful! Anyone noticed the amazing sunrises and sunsets the past month? Just stunning!
With the winter months comes comfort food, like soups. What is your favourite or go to soup during these cold days?
I have two, Roasted Pumpkin Soup (Donna Hay) and Chicken Laska (CSIRO). Both very easy to make and just packed with flavor.
Cotton and Clay have the perfect bowl to enjoy your soup in, our Ritual Soup Mug. This bowl comes with its own spoon and bread plate. It is made of stoneware so it keeps your soup nice and toasty. I love the versatility of this bowl, as I enjoy enjoymy morning muesli or porridge in it too.
Here is my two favourite soup recipes:
Roasted Pumpkin Soup (Donna Hay) Serves 4
1 x 2kg whole butternut pumpkin (cut in half lengthways and scoop out seeds)
1 onion (cut in half)
Sea salt flakes
3 ½ cups of chicken stock
1 cup pouring cream
1 Tbs honey
Preheat oven to 220 degrees. Place pumpkin and onion on baking tray, drizzle with a little oil and sprinkle with salt. Bake for 50-60 minutes or until pumpkin is just soft and starting to brown. Scoop the pumpkin out of the skin and place into blender with onion (take skin off).
Blend with 1 cup of chicken stock until smooth. Pour into saucepan, add remaining stock, cream and honey. Place over medium heat. Heat soup through.
You can serve with a dollop of sour cream if desired.
Chicken Laksa (CSIRO)
60g rice vermicelli noodles
1tb vegetable oil
2 tbs laksa paste or red curry
2 ½ cups chicken stock (salt reduced)
400 g chicken breast fillet, thinly sliced
100g shitake mushrooms (slice if large)
1 cup of reduced fat coconut milk
100g bok choy or pak choy, sliced
100g shitake mushrooms or other mushrooms
2 kaffir lime leaves, shredded
½ roughly torn coriander
50g bean sprouts
Garnish: sliced cucumber, red chilli, lime wedges and fish sauce
Prepare noodles according to the packet instructions.
Heat the oil in large saucepan over medium heat. Add paste and cook, stirring for 2-3mins.
Pour in stock and bring to boil. Then reduce heat and simmer for 5 mins. Add the chicken, mushrooms, milk and simmer for 4 mins or until chicken is cooked. Add bok choy, extra mushrooms, lime leaves and noodles.
Divide laksa, coriander and bean sprouts among your soup bowls. Finish with any or all the garnishes. I usually just slice up a red chilli , lime juice and a splash of fish sauce.
Our Ritual Soup Mugs have an equally gorgeous mate…the Ritual Hug Mug! Just perfect for serving hot chocolate on a winters night.
Have you got a favourite way you prepare your hot chocolate? We would love you to share! Our hug mugs come with their own spoon and a small plate for marshmellows or cookies that goes perfectly with your winter drink.
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