Sexy Soup Box Trio: A combination of Three Amazing Soups to enjoy this winter:
1) Carrot, Butternut & Ginger Soup
2) Broccoli Winter Soup
3) Roasted Tomato Soup with Fresh Basil
- Broccoli Heads x 2
- Butternut 1kg
- Carrots 1kg
- Coriander 30g
- Garlic clove
- Ginger 200g
- Gourmet Vegetable Stock Powder 250g
- Green Basil 100g
- Lemons 1kg
- Onions 1kg
- Parsley 60g
- Thyme 30g
- Tomatoes 2kg
Recipes for all 3 soups visible below:
Carrot, Butternut & Ginger Soup: This light, flavourful carrot, butternut & ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference—and what isn't used can be wrapped tightly and tossed in the freezer to use later
Total Time Prep/Total Time: 30 min. Makes: 6 servings
1 tablespoon olive oil (Order Separately)
1 small onion, chopped
1 garlic clove, minced
3 teaspoons minced fresh gingerroot
4 large carrots, peeled and chopped
750 g Butter, chopped and peeled
3 cups vegetable broth
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons fresh lemon juice
15g chopped & diced basil
Additional lemon zest, optional
In a Big Put, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, butternut, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest and basil.
Can you freeze Carrot Ginger Soup?
Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.
Want an extra creamy soup? Just before serving, stir in 1/2 to 1 cup of coconut milk.
3/4 cup: 80 calories, 4g fat (1g saturated fat), 0 cholesterol, 551mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
Roasted Tomato Soup with Fresh Basil is hands down one of the tastiest tomato soups we have ever experienced. Really brings out the flavour of the tomatoes in this wonderful soup. It has a slightly chunky texture that shows it's fresh and homemade feel and works well to scratch the itch for a wholesome soup on a cold winters day,
Tastes great both warm and as a cold soup.
- 3-1/2 pounds tomatoes (about 11 medium), halved
- 1 small onion, quartered
- 2 garlic cloves, peeled and halved
- 2 tablespoons olive oil (not included)
- 2 tablespoons fresh thyme leaves
- 1 teaspoon salt (not included)
- 1/4 teaspoon pepper(not included)
- 12 fresh basil leaves
- Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast until tender, 25-30 minutes, stirring once. Cool slightly.
- Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil.
1 cup (calculated without croutons): 107 calories, 5g fat (1g saturated fat), 0 cholesterol, 411mg sodium, 15g carbohydrate (9g sugars, 4g fibre), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.
The Broccoli Winter Soup: Its time get down and funky in the kitchen this winter time. Try out this appetizing broccoli soup recipe, and watch Chef Neils video with the below link to show you how. Just add to cart and get creative...
1 large white onion
150ml olive oil
2 full heads of broccoli
Approx. 1.5l veg or chicken stock
Any fresh herbs added before blending (coriander, parsley)
Seasoning to taste