Flu Fighting Mustard Green And Sweet Potato Soup Recipes

FLU FIGHTING MUSTARD GREEN AND SWEET POTATO SOUP

Steps:

• Wash the mustard greens very thoroughly in several changes of water.When you think they are clean,wash them again!
• Cut the greens into 1'' peices.Peel and cut the sweet potato into large chunks.
• Bring all ingredients to a boil,reduce the heat to low and simmer,covered ,for 3 hours.
• Serve hot.

PRAWN AND SWEET POTATO SOUP

Steps:

• Heat oil in a large pan, add garlic, lemongrass and ginger and fry for 1 minute.
• Add chilli, shredded lime leaves, coconut cream and stock. Bring to a gentle simmer.
• Stir in fish sauce and sugar. Cook sweet potato in coconut broth for 8 minutes or until tender.
• Add rice noodles, broccoli and prawns and cook a further 3 minutes.
• Ladle into bowls and serve with chopped spring onion and lime wedges.

CHICKEN SOUP FOR THE SOUL

Steps:

• First of all I had 2 chickens that I seperated the legs and breasts of to be used another time.
• The Carcass then cut into smaller bits I placed into a large stock pot and covered with my finest water.
• This is brought to a simmer and the foam skimmed of as it rises to the top.
• After about 10 minutes I add the vegetables and spices apart from the stelline pasta, cut leeks, peas and diced broccoli stem.
• This stock now is left to quietly simmer for 2 hours or more (it can be anything up to 24 hours, but who would want to wait that long).
• After 20 minutes I will lift out the carrot and parsnip pieces, cut them into cubes and use them in the finished soup.
• Strain the stock, pick any meat of the chicken and in another pot bring all remaining ingredients for the finished soup to a boil.
• Now it all just needs another 5 minutes of simmering to warm through the vegies, chicken and pasta. Then it's ready to make you feel good!
• Enjoy!

SPINACH, MUSTARD GREEN AND POTATO SOUP

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes. Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
• Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add mustard greens and all but 1 cup spinach leaves; sauté until wilted, about 3 minutes.
• Add sautéed greens to potato mixture. Working in batches, purée soup in blender until smooth. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.) Return soup to pot. Bring to simmer, thinning with more water, if desired. Season soup to taste with salt and pepper.
• Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices. Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and serve.

HOT & SOUR SOUP (FOR COLDS & FLU)

Steps:

• Heat sesame oil and cook chilli, ginger and lemon grass for a couple of minutes over a gentle heat.
• Add garlic, stock and lime leaves and bring to the boil.
• Add chicken breast (or prawns), spinach and capsicum and cook for 2-3 minutes more.
• To serve: Stir in lime juice, fish sauce and tofu (if used) and serve at once.

ONION BUTTER

Steps:

• Blend ingredients in a bowl.
• Let stand at room temperature for 0ne hour to blend flavours.