Recipes: Best Soups

Sometimes you just want a hug in a bowl. Soups are one of the most comforting foods – a nutritious feed perfect for cold weathers and bad days. Here are my favourite soup recipes that will you’re your stomach and heart…

Roasted Tomato and Red Pepper Soup by Robust Recipes

With oven-roasted tomatoes and pan-charred peppers, this soup is great on its own or served with bread.

 

Creamy Roasted Mushroom and Brie Soup by Closet Cooking

The earthy flavour of mushrooms meets the creaminess of brie and milk and the freshness of garlic and thyme. Delish!

 

Cauliflower Sweet Potato Turmeric Soup by Running on Real Food

Although it’s good (and packed with nutrition) on its own, the roasted chickpea topping gives the dish a yummy crunch.

 

Pea and Broccoli Miso Soup by Nourish Everyday

Vegans and non-vegans alike will love this. The creamy pea pairs really well with the savory flavour of miso.

 

Chicken Noodle Soup by Confetti and Bliss

The fulfilling chicken content – from the stock, bouillon and the shredded breast meat – will keep you satiated and warm for a while.

Pho-tastic Restaurants Around Sydney

Pho is the staple dish of Vietnamese cuisine and a must-try for those who have yet to lose their Pho virginity. Pho is a noodle soup dish consisting of rice noodles bathing in a simmering hot broth served with raw beef and garnished with herbs like coriander, bean sprouts, spring onions and basil leaves. So where can we find the best Pho to eat around Sydney? I’ve compiled a list of Sydney’s best Pho restaurants.

Pho Pasteur

295 Chapel Road, Bankstown, 9790 2900; 709 George Street, Sydney, 9212 5622; 137 Church Street, Parramatta, 9635 0782; Westpoint Shopping Centre, Patrick Street, Blacktown, 9676 1333
Much like their tagline, Pho Pasteur really is the “best noodle soup in town”. Branching across the western and inner western suburbs of Sydney, they have established a good reputation with their iconic pho recipes. Their broth is truly authentic and served without being watered down ensuring their customers enjoy a flavourful Vietnamese pho experience.

Source: Weekend Notes
Source: Weekend Notes


Pho Huong Xua
Shop 4, 219 Canley Vale Road, Canley Heights, 8764 4117

For subtle, elegant pho bac (Northern Vietnamese-style), Huong Xua is a great place to go to. The broth is clean, the beef is lightly stir-fried with fish sauce and garlic.

They’re also renowned for Australia’s biggest Pho bowl, which weighs in at 1.5 kilograms, with equal parts of noodles, beef and soup. Huong Xua is great for value – with cheap Tuesdays and a free offer for those who can finish their bowl under 11 minutes.

Source: Noodlies
Source: Noodlies


Pho Sam

19 Burns Bay Rd, Lane Cove NSW 2066, (02) 8416 5879

Pho Sam is a new Vietnamese restaurant on the outskirts of Northern Sydney. They serve great local Pho and pride themselves in great service and a Chinese twist with their Vietnamese dishes. Their perks? They accept card – which is almost impossible to find when dining in Asian restaurants.

Source: In The Cove
Source: In The Cove

 

Mum’s Table
 457-459 Elizabeth St, Surry Hills, NSW 2010, 02 8021 2701 

Rather than offer a conventional restaurant space, Mum’s Table mimics the ambience of a Vietnamese home. They welcome you with open arms and a selection of authentic Vietnamese pho dishes.

Source: The Urban List
Source: The Urban List

Winter Warmer Special: Pumpkin Soup Recipe

What better way to treat yourself this winter than having a nice, warm cup of creamy, buttery pumpkin soup. Although we’re not all MasterChef’s here, I have a simple recipe for you to try at home (blender-free).

What you’ll need:
– butternut pumpkin
– 2 tablespoons of butter
– 2 cloves of garlic (chopped)
– 1 leek stalk (chopped)
– salt
– pepper
– olive oil
– 1/3 cup of cream

Method:
1. Using a pot filled with water, bring to boil on stove top. Slice butternut pumpkin into chunks and place gently into boiling water. Allow pumpkin to soften.
2. Heat a saucepan or frying pan using olive oil on medium heat and place chopped garlic in and stir til brown. Add chopped leeks into pan and stir until leeks soften and meld with garlic. Remove once this happens.
3. Drain water from pot and transfer soft pumpkin chunks to a large mixing bowl. Using a fork, mash the pumpkin pieces finely until texture is silky (should look like puree).
4. Return pumpkin into a hot pot and gently stir in 1/3 of cream or less depending on your preference. Add leak mixture and a few crunches of salt and pepper and stir until pumpkin is silky and tastes buttery.
5. Serve your soup with a slice of toast or garlic bread.