For June, we have chosen three super flu–fighting soups for the winter. The Broccoli soup is filled with nutrients; however, it also includes a whole cup of cream! This is the best soup if you are a broccoli lover. However, if you are looking for something with more substance, meaty and wholesome and no cream, you will not go wrong with the Avgolemono soup.
Lastly, for those of us who are watching the calories… You will be surprised at how delicious this Weight-loss vegetable soup tastes! It is a broth-like soup, but jam–packed with healthy nutrients that will keep you going during the winter and lose weight at the same time!
Broccoli Soup
Serves 6 – 8 people
Ingredients
3 packets Knorr white onion soup
2 litre milk
1 big fresh broccoli head
1/2 cup of grated cheddar cheese
1/4 cup Sherry (optional)
1 cup of cream (250ml)
Ground pepper
Method
Cook the broccoli for a few minutes in salted water.
Mix the soup powder with the milk and boil on the stove while stirring constantly.
Simmer for 10 minutes.
Add the broccoli and simmer for another 5 minutes.
Add the cheese, and black pepper.
Simmer for another 5 minutes.
Liquidize lightly.
Add the cream just before you serve.
Enjoy while warm.
Note: One of many soups that freeze very well.
Avgolemono (Greek Lemon Chicken Soup)
Serves 6 – 8 people
Ingredients
16 cups (3-4 litres) Water
8 pieces of chicken (thigh and drumsticks or a whole chicken are best)
1 tbl Garlic (2 cloves)
2 tsp salt
1 tsp peppercorns
1 tsp oregano
½ tsp turmeric
2 bay leaves
½ cup rice (traditionally orzo is used)
2 lemons (Juiced), use to taste
2 eggs, separated – egg white whisked until frothy
Salt
Pepper
Method
In a large pot, add chicken, garlic, salt, peppercorns, oregano turmeric and bay leaves. Cover ¾ way with water (about 4 litres).
Bring to a rapid boil, skimming and removing any froth that forms.
Reduce broth to a medium–low heat and simmer for 60 – 90 minutes, until the chicken is cooked.
Remove the chicken, leave to cool and strain the broth into a pot.
Add rice to strained broth with ½ tsp salt and bring to boil.
Reduce the heat and cook for 15 minutes, until the rice is cooked.
Mix egg yolks and lemon juice
Add egg yolk mixture to the whisked egg whites.
Temper the egg and lemon sauce by gradually adding small amounts of hot broth. Whisk together until the bowl is warm to the touch.
Add to the pot and heat on a low heat for 5 minutes, do not overheat or let it boil.
Serve and enjoy.
Weight-loss Vegetable Soup
Serves 6 – 8 people
Ingredients
2 onions
4 baby marrows
8 carrots
7 celery sticks
8 small tomatoes
Parsley
3 green peppers
1 bunch of spinach
Water
Salt and pepper
Optional: Add cauliflower or broccoli
Method
Cut all the vegetables up in smaller chunks and throw them in a big pot.
Fill the pot with water until all the vegetables are covered.
Add salt and pepper to taste.
Boil the vegetables until soft.
Liquidize the soup and enjoy warm.
Note: This soup freezes very well.
