(m)eat to live Posted March 11, 2013 Share Posted March 11, 2013 Please share. Especially if it doesn't require the meat to be in large hunks. TIA Link to comment Share on other sites More sharing options...
Zoodles Posted March 11, 2013 Share Posted March 11, 2013 I made this one the other day to use up leftover roast pork and it was yum! 2 onions Couple of rashers of bacon (optional) 1 kg pumpkin (or butternut) 2 tbsp each of finely chopped sage, thyme and parsley Lots of garlic Chicken stock Leftover protein (I used pork, chicken would work too) Salt and pepper Balsamic vinegar Cut the pumpkin in chunks and roast with the garlic cloves until tender and starting to go brown. Heat some fat, fry the chopped onions slowly for about 10 mins over med low heat until softened and golden. Add chopped bacon if using and cook until...cooked haha Add everything else except seasonings, you'll have to judge how much stock to use depending on how much meat you're adding. Err on the side of less, you can always add more at the end if the soup's too thick. I used about 4 cups. Simmer around half an hour, then puree. Taste and season, add balsamic vinegar to taste - I usually add around 1-2 tbsp. Add more stock if too thick. Really yummy, I've been eating it for breakfast, it makes 4-5 BIG bowls Link to comment Share on other sites More sharing options...
Buttoni Posted March 23, 2013 Share Posted March 23, 2013 This Thai Chicken Soup is real good: http://buttoni.wordpress.com/2012/11/03/thai-chicken-soup/ So is this Indonesian Beef Soto: http://buttoni.wordpress.com/2012/12/08/indonesian-beef-soto-soup/ A good Curry Soup: http://buttoni.wordpress.com/2012/07/22/indonesian-sayur-lodeh-coconut-milk-curry/ Link to comment Share on other sites More sharing options...
firecook1 Posted March 24, 2013 Share Posted March 24, 2013 I just made an amazing soup. I think I will call it "Amazing Lemony Spinachy Chickeny Soup with Avocado" Here's how... about a 1/4 cup of each of the following: red onion - diced small red pepper - diced small garlic 1 clove - minced fresh ginger - about 1 " minced diced zucchini (this was the ends left over from 2 zucchini noodles) two large handfuls of baby spinach all of this was sauteed in a bit of ghee and olive oil mixed then I added a handful of previously roasted chicken breast most of a quart of imagine chicken broth 1 small lemon- juiced a tsp of red pepper flakes Simmer for 10-15 minutes - ladle into a bowl and top with some diced buttery avocado. It was a wonderful M2! Link to comment Share on other sites More sharing options...
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