Leek & Potato Soup


Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: easy, mains, soups, vegetarian
Serves: 6-8 | Prep time: 20 mins | Cook time: 45 mins

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Oct 2021: 8 leeks for $1 at the Canning Vale clearance market!!!

It’s the weekend which means once again Toby and I headed to our favourite clearance market this Saturday for some incredible deals. We’ve only got a couple weeks left in Perth so I tried not to go too crazy, but when I saw this bundle of leeks for $1, I just had to! That’s right, for only ONE DOLLAR, I got 8 big beautiful fresh leeks! I’m still not sure what I’m going to do with them all, but the first thing that came to mind was the classic leek & potato soup. Luckily they also had a 4kg bag of potatoes for only $2.50 😄.

If you’re unfamiliar with leeks, it’s a vegetable that looks like a giant spring onion. It’s part of the onion/garlic family and has a more subtle onion flavour with a hint of sweetness. Just like an onion, it’s a pretty versatile vegetable. You can throw it in pretty much anywhere you would use an onion. They are notoriously known for trapping sand and dirt in their layers, so make sure you wash the layers thoroughly before using it.

This creamy potato leek soup is so easy to make and cooks up quickly. The base recipe is good on its own, but if you’re looking for something more indulgent, then check out the suggested toppings. Stay tuned for more leek recipes!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 2 large leeks (or 3 regular sized ones) – you want about 5 cups chopped
  • 2 Tbsps butter
  • 4 garlic cloves, minced
  • 1kg (~4 large) yellow/Yukon gold potatoes, diced into cubes
  • 7 cups chicken stock
  • 2 bay leaves
  • 3 sprigs fresh thyme (or 1 tsp dried thyme)
  • 1/4 tsp fresh ground black pepper
  • 1 tsp salt
  • 1 cup heavy cream
  • Extras for serving if you’re feeling fancy and indulgent (optional):
    • Grated cheese
    • Croutons
    • Bacon bits

Directions:

Prepare the leeks: Cut off and discard the roots and the fibrous leaves (see photo). Slice the remaining stalk in half vertically and wash the dirt and grit away from in between the layers. Slice the leeks and set aside in a bowl.

In a large pot over MED heat, melt the butter and sauté the garlic and leeks together until the leeks are soft (~5 mins).

Add in the potatoes, chicken stock, bay leaves, thyme, black pepper, and salt to the pot. Stir. Cover with a lid and let the soup simmer until the potatoes are very soft (~15-20mins).

Once the potatoes have softened, remove the bay leaves and fresh thyme and use a stick blender to emulsify the soup. (You can use a blender as well if if yo don’t have a stick blender.)

*Tip: if you prefer a chunky soup, reserve some of the potatoes and leeks prior to blending and then add them back into the soup afterwards.

Add cream to the soup and bring it to a simmer. Adjust salt and pepper according to taste. If the soup is too thick, a little more chicken stock. If it’s too thin, continue to simmer until it thickens. Serve!

Summarized Recipe:

Leek & Potato Soup

Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: easy, mains, soups, vegetarian
Serves: 6-8 | Prep time: 20 mins | Cook time: 45 mins

Ingredients:

  • 2 large leeks (or 3 regular sized ones) – you want about 5 cups chopped
  • 2 Tbsps butter
  • 4 garlic cloves, minced
  • 1kg (~4 large) yellow/Yukon gold potatoes, diced into large cubes
  • 7 cups chicken stock
  • 2 bay leaves
  • 3 sprigs fresh thyme (or 1 tsp dried thyme)
  • 1/4 tsp fresh ground black pepper
  • 1 tsp salt
  • 1 cup heavy cream
  • Extras for serving if you’re feeling fancy and indulgent (optional):
    • Grated cheese
    • Croutons
    • Bacon bits

Directions:

  1. Prepare the leeks: Cut off and discard the roots and the fibrous leaves (see photo). Slice the remaining stalk in half vertically and wash the dirt and grit away from in between the layers. Slice the leeks and set aside in a bowl.
  2. In a large pot over MED heat, melt the butter and sauté the garlic and leeks together until the leeks are soft (~5 mins).
  3. Add in the potatoes, chicken stock, bay leaves, thyme, black pepper, and salt to the pot. Stir. Cover with a lid and let the soup simmer until the potatoes are very soft (~15-20mins).
  4. Once the potatoes have softened, remove the bay leaves and fresh thyme and use a stick blender to emulsify the soup. (You can pour the soup into a regular blender as well for a smoother texture).
    • *Tip: If you prefer a chunky soup, you can reserve some of the potatoes and leeks prior to blending and add them back in the soup afterwards.
  5. Add cream to the soup and bring it to a simmer. Adjust salt and pepper according to taste. If the soup is too thick, a little more chicken stock. If it’s too thin, continue to simmer until it thickens. Serve!

Curry Zucchini Soup


Date Published: Sept 26th, 2021 | Last Updated: Sept 26th, 2021
Author: Abby |Category: soups, healthy, easy, mains, <30 mins, low-cal, vegetarian
Serves: 4-6 (1 large pot) | Prep time: 10 mins | Cook time: 40 mins

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This curry zucchini soup is quick, easy and healthy. The bulk of the soup is just zucchinis so its also low in calories as well. This is the perfect weekday meal with minimal effort. Serve it with some croutons, bread, or even toss in leftover shredded roast chicken or vegetables.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 Tbsp olive oil
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 5 zucchinis, diced (~8 cups)
  • 1/2 tsp kosher salt
  • 3 tsps curry powder
  • 6 cups chicken stock (or vegetable stock)
  • 1/3 cup basmati rice
  • Cayenne powder to taste (optional)

Directions:

  1. In a large pot on MED heat, sauté the onion and garlic in olive oil until the onion starts to soften (~5mins).

(A yellow onion will be fine. I only had red onion on hand at the time.)

2. Add in the zucchinis, salt, and curry powder and cook for another minute.

3. Next add the chicken stock and rice. Turn the heat up to HIGH until it boils, then reduce the heat to gently simmer for 30 mins with the lid on (or until the zucchini is very soft).

4. After 30 mins, take the pot off heat and use a stick blender to purée the soup until smooth. Return the pot back onto heat and adjust salt, black pepper, and cayenne to taste. Enjoy!

Summarized Recipe:

Curry Zucchini Soup

Date Published: Sept 26th, 2021 | Last Updated: Sept 26th, 2021
Author: Abby |Category: soups, healthy, easy, mains, <30 mins, low-cal, vegetarian
Serves: 4-6 (1 large pot) | Prep time: 10 mins | Cook time: 40 mins

Ingredients:

  • 1 Tbsp olive oil
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 5 zucchinis, diced (~8 cups)
  • 1/2 tsp kosher salt
  • 3 tsps curry powder
  • 6 cups chicken stock (or vegetable stock)
  • 1/3 cup basmati rice
  • Cayenne powder to taste (optional)

Directions:

  1. In a large pot on MED heat, sauté the onion and garlic in olive oil until the onion starts to soften (~5mins).
  2. Add in the zucchinis, salt, and curry powder and cook for another minute.
  3. Next add the chicken stock and rice. Turn the heat up to HIGH until it boils, then reduce the heat to gently simmer for 30 mins with the lid on (or until the zucchini is very soft).
  4. After 30 mins, take the pot off heat and use a stick blender to purée the soup until smooth. Return the pot back onto heat and adjust salt, black pepper, and cayenne to taste. Enjoy!

Vegetarian Chili (Tomato Lentil Soup)


Date Published: Sept 9th, 2021 | Last Updated: Sept 9th, 2021
Author: Abby |Category: soups, mains, vegetarian, healthy, easy
Serves: 4-6 | Prep time: 20 mins | Cook time: 1 hr

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This soup may not look like much, but it’s SO good, healthy and really filling! The softened texture of the blended lentils resembles a minced meat texture and the combination of spices in this soup makes it taste kind of like a southern chilli – but vegetarian. The lentils pack a load of nutrients and fibre which makes this a really filling soup, perfect to keep you full when you have a busy day at work.

This recipe is adapted from RecipeTinEats with a few minor adjustments.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 2 Tbsps olive oil
  • 2 garlic cloves, minced
  • 1 medium yellow onion, diced
  • 1 large carrot, diced
  • 3 stalks of celery, diced
  • 1.5 litres (6 cups) chicken stock
  • 400g (1 can/14oz) crushed tomato
  • 2 cups (400g) green lentils, rinsed
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander seed
  • 1.5 tsp ground paprika
  • 2 dried bay leaves
  • Salt & pepper to taste
  • Optional: lemon zest, lemon juice and chopped parsley for serving

Directions:

In a large pot over MED heat, sauté the garlic and onion in 2 tablespoons of olive oil until fragrant (~30 seconds).

Next, add in the carrot and celery. Sauté until the vegetables are soft and easy to break with a spoon. You can put a pot lid on to help quicken this step so the veggies steam and cook faster.

Once the vegetables are soft, add in the rest of the ingredients to the pot: chicken stock, crushed tomato, lentils, cumin, coriander seed, paprika, and bay leaves. Bring the soup to a boil on high heat, then turn the heat down to low and cover the pot with a lid. Let it simmer until the lentils are cooked (30-45mins).

Once the lentils are cooked, remove the the bay leaves and use a stick blender to blend the soup a few times until you get a chunky consistency (or more if you prefer a smoother soup). Salt and pepper to taste. Enjoy!

Optional: before serving, drizzle some lemon juice and lemon zest over the bowl with chopped parsley. Serve with bread or on its own.

Summarized Recipe:

Tomato Lentil Soup

Date Published: Sept 9th, 2021 | Last Updated: Sept 9th, 2021
Author: Abby |Category: soups, mains, vegetarian, healthy, easy
Serves: 4-6 | Prep time: 20 mins | Cook time: 1 hr

Ingredients:

  • 2 Tbsps olive oil
  • 2 garlic cloves, minced
  • 1 medium yellow onion, diced
  • 1 large carrot, diced
  • 3 stalks of celery, diced
  • 1.5 litres (6 cups) chicken stock
  • 400g (1 can/14oz) crushed tomato
  • 2 cups (400g) green lentils, rinsed
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander seed
  • 1.5 tsp ground paprika
  • 2 dried bay leaves
  • Salt & pepper to taste
  • Optional: lemon zest, lemon juice and chopped parsley for serving

Directions:

  1. In a large pot over MED heat, sauté the garlic and onion in 2 tablespoons of olive oil until fragrant (~30 seconds).
  2. Next, add in the carrot and celery. Sauté until the vegetables are soft and easy to break with a spoon. You can put a pot lid on to help quicken this step so the veggies steam and cook faster.
  3. Once the vegetables are soft, add in the rest of the ingredients to the pot: chicken stock, crushed tomato, lentils, cumin, coriander seed, paprika, and bay leaves. Bring the soup to a boil on high heat, then turn the heat down to low and cover the pot with a lid. Let it simmer until the lentils are cooked (30-45mins).
  4. Once the lentils are cooked, remove the bay leaves and use a stick blender to blend the soup a few times until you get a chunky consistency (or more if you prefer a smoother soup). Salt and pepper to taste. Enjoy!
  5. Optional: before serving, drizzle some lemon juice and lemon zest over the bowl with chopped parsley. Serve with bread or on its own.

Mulligatawny Soup


Date Published: Aug 28th, 2021 | Last Updated: Aug 28th, 2021
Author: Abby |Category: main, soups, easy, healthy, low-cal, healthy
Serves: 6 (as a main) | Prep time: 25 mins | Cook time: 1 hour

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This is my absolute favourite soup to make. It’s simple, delicious and filling. This soup is also low in calories if you use oil instead of butter, and milk instead of heavy cream (last I counted it was less than 400 calories per serving with the substitutions). You can make this as a runny soup or cook it down longer for a chunky heartier meal. It’s like a creamy chicken soup but with flavours of curry and a hint of apples. Sounds strange but trust me it’s SO good!

This soup is actually one of the first soups I learned how to make and has been a part of my meal prep routine ever since. I must’ve made it at least 20-30 times by now – and it never gets old! I like to make a big batch ahead of time and just portion it out for the entire week so this recipe will make one big pot (I usually get about 6 portions as a main dish out of it). Feel free to halve the recipe for a smaller serving.

You can make this as runny or as chunky as you like. This is what it usually looks like after I finish making it. The photos below is what it can look like the next day after the rice absorbs more moisture.

Full disclaimer: I’ve never had authentic mulligatawny soup before so I’m not sure how close or how far away this recipe is to “the real thing”. I came upon this recipe originally from AllRecipes.com. Back in the university days when I was teaching myself how to cook, I would browse through that website and pick top-rated recipes that looked simple enough for me to attempt (there was a lot of experimenting going on in my mom’s kitchen during those days). I had no idea what Mulligatawny soup was when I first saw the recipe, but it had over 1000 reviews and a 5-star rating, so I knew it had to be something special. As you can guess, the soup turned out SO DAMN GOOD and surprisingly easy. I made the full fat version back then with butter and full cream so it was extra luxe. Over the years I’ve dialled down the calories and replaced the butter and cream with olive oil and milk. It’s not as indulgent, but still just as delicious. I brought it for lunch one day during vet school and needless to say, this recipe circulated around a few groups 😄. So to end my disclaimer: I’ve never had mulligatawny soup outside of this recipe (I’ve actually never seen it on a menu before), but this soup is damn delicious so you should try it anyway.
(From my research there are many variations of this soup – some people use coconut cream, others don’t include meat and the spices can vary depending on the recipe, so maybe this version isn’t so far away from what’s “authentic” since there are so many variations? 🤷🏻‍♀️)

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1/2 cup (114g) butter (or vegetable oil to cut down the calories. You can do half oil half butter)
  • 1 large onion, diced
  • Half a celery bunch (5-6 stalks), diced
  • 2 large carrots, diced
  • 1 package (500g/8oz) of white button mushrooms, sliced or diced
  • 3 Tbps flour
  • 3 tsps curry powder
  • 8 cups (2L) chicken broth
  • 1 apple, sliced thinly (2-3mm)
  • 1/2 cup white rice, washed
  • 2 chicken breasts, cubed
  • 2 pinches of dried thyme
  • Salt to taste
  • Ground black pepper to taste
  • 1 cup heavy cream (or 2 cups milk) – optional

Tip: Slice the apples as thin as you can so it softens easily in the soup (a mandolin would be helpful if you’ve got one). The apples are meant to fragrance the soup with flavour and soften up while cooking.

Directions:

Melt the butter in a big pot and sauté the onion, celery, carrots and mushrooms until they’re soft enough to break with a wooden spoon. You can put the lid on to soften the veggies quicker, stirring occasionally.

Add flour and curry powder to the pot and mix until combined. Sauté for 1-2 minutes (scrape the bottom of the pot while you stir to ensure nothing sticks to the pot).

Add chicken stock to the pot. Turn to heat up to bring it to a boil, then simmer on LOW heat for 30mins, occasionally stirring to make sure nothing sticks to the bottom of the pot.

Add apple, rice, chicken, thyme, salt, pepper and simmer until the rice is cooked (~15-20mins).

Once ready, turn off the heat and pour in the heavy cream or milk. Serve!

Notes:

  • This soup tastes even better the next day! Something magical happens in the fridge overnight that makes all the flavours come together beautifully.
  • The soup gets thicker overnight and becomes more like a “chowder” rather than a runny soup (which I think tastes even better and heartier).
You can make this as runny or as chunky as you like. This is what it usually looks like after I finish making it. The photos below is what it can look like the next day after the rice absorbs more moisture.

Summarized Recipe:

Mulligatawny Soup

Date Published: Aug 28th, 2021 | Last Updated: Aug 28th, 2021
Author: Abby |Category: soups, mains, low cal, easy, healthy
Serves: 6 (as a main) | Prep time: 25 mins | Cook time: 1 hour

Ingredients:

  • 1/2 cup (114g) butter (or vegetable oil to cut down the calories. You can do half oil half butter)
  • 1 large onion, diced
  • Half a celery bunch (5-6 stalks), diced
  • 2 large carrots, diced
  • 1 package (500g/8oz) of white button mushrooms, sliced or diced
  • 3 Tbps flour
  • 3 tsps curry powder
  • 8 cups (2L) chicken broth
  • 1 apple, sliced thinly (2-3mm)
  • 1/2 cup white rice, washed
  • 2 chicken breasts, cubed
  • 2 pinches of dried thyme
  • Salt to taste
  • Ground black pepper to taste
  • 1 cup heavy cream (or 2 cups milk) – optional

Directions:

  1. Melt the butter in a big pot and sauté the onion, celery, carrots and mushrooms until they’re soft enough to break with a wooden spoon. You can put the lid on to soften the veggies quicker, stirring occasionally.
  2. Add flour and curry powder to the pot and mix until combined. Sauté for 1-2 minutes (scrape the bottom of the pot while you stir to ensure nothing sticks to the bottom).
  3. Add chicken stock to the pot. Turn to heat up to bring it to a boil, then simmer on LOW heat for 30mins, occasionally stirring to make sure nothing sticks to the bottom of the pot.
  4. Add apple, rice, chicken, thyme, salt, pepper and simmer until the rice is cooked (~15-20mins).
  5. Once ready, turn off the heat and pour in the heavy cream or milk. Serve!

Notes:

  • This soup tastes even better the next day! Something magical happens in the fridge overnight that makes all the flavours come together beautifully.
  • The soup may get thicker overnight and become more like a “chowder” rather than a runny soup (which I think tastes even better and heartier).

Corn Egg Drop Soup (玉米蛋花湯)


Date Published: June 28th, 2021 | Last Updated: June 28th, 2021
Author: Abby |Category: asian, soup, healthy, vegetarian, easy, <15mins, appetizers, low calorie
Serves: 6 | Prep time: 5 mins | Cook time: 15 mins

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Egg drop soup is a Chinese dish commonly served in restaurants as an appetizer or a side with your meal. The Chinese name translates to “egg flower soup” because the way the egg disseminates in the soup makes beautiful swirls that resemble a floral pattern. The english name relates to the fact that the egg is “dropped” into the soup at the end to make the swirls – a little less poetic, eh?

The most basic version of the soup is just the swirly egg and broth. You’ll probably see this version most often in Asia because it’s a quick and cheap addition to a meal. Another common version (and my favourite) has added corn for extra crunch and sweetness. Some places will bulk it up with chopped ham, tofu or even chicken to make it a full meal.

This soup is so ridiculously quick and easy – all you need are a few basic ingredients and 15 minutes to whip this up. It’s also super cheap and satisfying if you’re cooking on a budget. The egg-laced chicken broth based soup with the fresh sweet crunch of the corn makes this one of my favourite classic Asian soups!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 6 cups chicken broth
  • 1 tsp sesame oil
  • 1/8 tsp ground white pepper (or more to your liking)
  • 1/4 tsp sugar
  • 1 can (420g) of corn kernels, drained (or kernels cut off of 2 husks of corn)
  • 4 Tbsps cornstarch
  • salt & pepper to taste
  • 4 eggs
  • 2 spring onions, chopped for garnish

Add-ins to consider: ham, chicken, tofu

Directions:

In a pot on MED heat, bring the chicken broth to a simmer then add in sesame oil, white pepper, sugar and corn. Let it come to a simmer again, then taste the soup and adjust seasonings as needed, salt & pepper to taste.

Take out a few ladles of soup into a bowl and add in the cornstarch. Mix it around until smooth then drizzle it into the soup while stirring continuously (if you don’t stir, the corn starch will clump together). Feel free to add more cornstarch if you prefer a thicker consistency (remember to mix it with soup first in a small bowl, never add cornstarch directly into the soup or else it will clump).

Once the taste and consistency of the soup is to your liking, turn off the heat.

Scramble the eggs in a separate bowl, then slowly add it to the soup while stirring. The faster you stir, the more disseminated the eggs will be. The slower you stir the soup, the bigger egg pieces you’ll get.

Serve garnished with spring onions on top. Enjoy!

Summarized Recipe:

Corn Egg Drop Soup (玉米蛋花湯)

Date Published: June 28th, 2021 | Last Updated: June 28th, 2021
Author: Abby |Category: asian, soup, healthy, vegetarian, easy, <15mins, appetizers, low calorie
Serves: 6 | Prep time: 5 mins | Cook time: 15 mins

Ingredients:

  • 6 cups chicken broth
  • 1 tsp sesame oil
  • 1/8 tsp ground white pepper (or more to your liking)
  • 1/4 tsp sugar
  • 1 can (420g) of corn kernels, drained (or kernels cut off of 2 husks of corn)
  • 4 Tbsps cornstarch
  • salt & pepper to taste
  • 4 eggs
  • 2 spring onions, chopped for garnish

Directions:

  1. In a pot on MED heat, bring the chicken broth to a simmer then add in sesame oil, white pepper, sugar and corn. Let it come to a simmer again, then taste the soup and adjust seasonings as needed, salt & pepper to taste.
  2. Take out a few ladles of soup into a bowl and add in the cornstarch. Mix it around until smooth then drizzle it into the soup while stirring continuously (if you don’t stir, the corn starch will clump together). Feel free to add more cornstarch if you prefer a thicker consistency (remember to mix it with soup first in a small bowl, never add cornstarch directly into the soup or else it will clump).
  3. Once the taste and consistency of the soup is to your liking, turn off the heat. Scramble the eggs in a separate bowl, then slowly add it to the soup while stirring. The faster you stir, the more disseminated the eggs will be. The slower you stir the soup, the bigger egg pieces you’ll get.
  4. Serve garnished with spring onions on top. Enjoy!

Simple One Pot Chicken Noodle Soup


Date Published: June 24th, 2021 | Last Updated: June 24th, 2021
Author: Abby |Category: soups, easy, mains, healthy
Serves: 4 | Prep time: 20 mins | Cook time: 45 mins

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I LOVE chicken noodle soup. It’s so delicious and warms you right up on a cold day. Growing up in an Asian household, I never heard of chicken noodle soup until we moved to Canada and I would always see it on tv or referred to by someone as something that everyone would eat when they’re sick. Of course my mom had no idea what it was so I never got to have it until one day I saw it at the grocery store in a Campbell’s soup can and got my mom to buy it for me. I instantly fell in love with it – it actually reminds me of my mom’s Asian chicken soup but without the rice, shiitake mushrooms and different vegetables. I never knew how easy it would be to make until I came across a recipe on AllRecipes.

This recipe is easy and warming. The best part is, it’s also low in calories! I always end up eating half the pot every time I make this soup because it’s so damn good. You can choose any time of pasta noodles you like, but I prefer the classic spirals. You can also use leftover shredded roast chicken for this soup instead of chicken breast.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 2 Tbsps olive oil (or butter)
  • 4 cloves garlic, minced
  • 1 small onion, diced
  • 2 medium carrots, diced
  • Half a bunch (4-5 stalks) of celery, diced
  • 1 cup of mushrooms, diced (optional)
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 pinch of dried thyme
  • 8 cups (2L) chicken or vegetable broth (try a low sodium one)*
  • 1 chicken breast, diced
  • 1.5 cups of uncooked pasta noodles (whichever kind you like)
  • salt & pepper to taste

Directions:

Sauté the garlic and onion in olive oil (or butter) in a pot over MED heat until fragrant (~30 seconds). Then add the carrots, celery, and mushrooms (if using). Cook until the vegetables are tender and easy to break with a spoon. You can put a lid on to quicken this cooking time.

Add the oregano, basil, thyme and chicken/vegetable broth. Bring it to a boil, then simmer on low heat for at least 20 mins to let the flavours infuse.

Add diced chicken and noodles to the pot. Continue to simmer until the noodles and chicken are cooked. Turn off the heat, salt and pepper to taste. Serve!

Summarized Recipe:

Simple One Pot Chicken Noodle Soup

Date Published: June 24th, 2021 | Last Updated: June 24th, 2021
Author: Abby |Category: soups, easy, mains, healthy
Serves: 4 | Prep time: 20 mins | Cook time: 45 mins

Ingredients:

  • 2 Tbsps olive oil (or butter)
  • 4 cloves garlic, minced
  • 1 small onion, diced
  • 2 medium carrots, diced
  • Half a bunch (4-5 stalks) of celery, diced
  • 1 cup of mushrooms, diced (optional)
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 pinch of dried thyme
  • 8 cups (2L) chicken or vegetable broth (try a low sodium one)*
  • 1 chicken breast, diced
  • 1.5 cups of uncooked pasta noodles (whichever kind you like)
  • salt & pepper to taste

Directions:

  1. Sauté the garlic and onion in olive oil (or butter) in a pot over MED heat until fragrant (~30 seconds). Then add the carrots, celery, and mushrooms (if using). Cook until the vegetables are tender and easy to break with a spoon. You can put a lid on to quicken this cooking time.
  2. Add the oregano, basil, thyme and chicken/vegetable broth. Bring it to a boil, then simmer on low heat for at least 20 mins to let the flavours infuse.
  3. Add diced chicken and noodles to the pot. Continue to simmer until the noodles and chicken are cooked. Turn off the heat, salt and pepper to taste. Serve!

Hungarian Mushroom Soup


Date Published: March 26th, 2021 | Last Updated: March 26th, 2021
Author: Abby |Category: soups, sides, mains
Serves: 1 big pot (6-8) | Prep time: 15 mins | Cook time: 45 mins

Toby and I have been relief veterinarians travelling around Australia for the past 6 months. We’ve spent the last two months in Grafton, NSW and we have quite enjoyed our time here with the great team we’ve been working with. Sadly it’s time for us to move on in a couple of weeks and once again we have to start the process of using up all the things in the fridge. I’ve had a few recipes lined up for the week to destock the fridge, most of them repeats of old dishes, but today I decided to make something new. I’ve had this ‘Hungarian Mushroom Soup’ recipe saved from Allrecipes.com for over a year and for whatever reason never got around to making it until today. It was the perfect recipe to get rid of leftover parsley and celery – which I always end up buying too much of because every recipe only ever needs a little bit (and I refuse to buy half bunches of celery for $3 when I can get a whole bunch for $3.50 even if I don’t need it – it’s the principle!) I’ve never been to Hungary (it’s on the bucket list) nor have I had authentic Hungarian soup so I have no idea how close this recipe is to the real thing but Toby confirms that the ingredients and the flavours of this soup is very Eastern European, so how far off could I be? 😜

I LOVE mushrooms and any kind of creamy rich soup so you can see why I was especially excited to try out this dish. This isn’t any ordinary creamy mushroom soup – in fact, there isn’t any heavy cream at all. The creaminess comes from a flour/milk mixture that thickens the soup and the addition of sour cream makes it even richer. Paprika adds a smokiness to the soup that pairs well with the fragrance of dill which are the two dominant flavours of the dish along with the tang of the sour cream. If you want to make this soup low calorie, you can substitute the butter with olive oil and skip the sour cream altogether and serve it on the side as a dollop. This soup can be served on its own as an appetizer or a side dish, or you can bulk it up with some diced potatoes or add in nokedli (Hungarian dumplings) for a full meal.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 4 Tbsps (50g) butter
  • 1 large onion, diced (~4 cups)
  • 3 sticks of celery, diced (~3 cups) (optional)
  • 500g white button mushrooms, sliced
  • 4 cups (1 litre) chicken broth
  • 1/4 cup fresh dill, roughly chopped (or 1.25 Tbsp dried dill)
  • 2 Tbsps paprika (sweet Hungarian or smokey – or 1 Tbsp of each)
  • 2 Tbsps soy sauce
  • 2 cups (500ml) milk
  • 1/3 cup (100g) all-purpose flour
  • 1.5 Tbsps lemon juice
  • 1/3 cup fresh parsley, finely chopped
  • 1 cup (250g) sour cream – to make this soup lower in calories, you can add in dollops of sour cream at the end instead of mixing it in
  • 1 tsp salt (or more to taste)
  • ground black pepper to taste
  • 2 portions of Nokedli (optional)

Directions:

In a large pot on MED-HIGH heat, melt the butter then add the diced onion and celery. Sauté the veg for a few minutes then put the pot lid on and let it continue cooking, stirring occasionally, until the celery softens and is easily broken with a wooden spoon.

Once the celery softens, add in the sliced mushrooms and sauté for a few minutes. Add in the chicken broth, dill, paprika and soy sauce. Mix it all together, turn the heat up until it comes to a boil, then turn the heat down to low to simmer with the lid on for 15 mins.

Mix the milk with the flour and pour it into the soup. Turn the heat up again until it comes to a boil, then turn the heat down to low to simmer again for another 15 mins. Your soup should be thicker and creamy.

(If using: while the soup simmers, you can make the nokedli (optional) and drain it until ready to use.)

Add the lemon juice, parsley, sour cream*, salt and black pepper. Mix everything thoroughly and turn off the heat when the soup heats through. Do not let it come to a boil. Enjoy! Serve the soup on its own or poured over fresh nokedli.

*Tip: If you prefer to use less sour cream, you can skip it in the soup altogether and just serve the soup with a dollop of sour cream on the side instead.

Summarized Recipe:

Hungarian Mushroom Soup

Date Published: March 26th, 2021 | Last Updated: March 26th, 2021
Author: Abby |Category: soups, sides, mains
Serves: 1 big pot (6-8) | Prep time: 15 mins | Cook time: 45 mins

Ingredients:

  • 4 Tbsps (50g) butter
  • 1 large onion, diced (~4 cups)
  • 3 sticks of celery, diced (~3 cups) (optional)
  • 500g white button mushrooms, sliced
  • 4 cups (1 litre) chicken broth
  • 1/4 cup fresh dill (or 1.5 Tbsp dried dill)
  • 2 Tbsps paprika
  • 2 Tbsps soy sauce
  • 2 cups (500ml) milk
  • 1/3 cup (100g) all-purpose flour
  • 1.5 Tbsps lemon juice
  • 1/2 cup chopped fresh parsley
  • 1 cup (250g) sour cream
  • 1 tsp salt
  • ground black pepper to taste
  • 2 portions of Nokedli (optional)

Directions:

  1. In a large pot on MED-HIGH heat, melt the butter then add the diced onion and celery. Sauté the veg for a few minutes then put the pot lid on and let it continue cooking, stirring occasionally, until the celery softens and is easily broken with a wooden spoon.
  2. Once the celery softens, add in the sliced mushrooms and sauté for a few minutes. Add in the chicken broth, dill, paprika and soy sauce. Mix it all together, turn the heat up until it comes to a boil, then turn the heat down to low to simmer with the lid on for 15 mins.
  3. Mix the milk with the flour and pour it into the soup. Turn the heat up again until it comes to a boil, then turn the heat down to low to simmer again for another 15 mins. Your soup should be thicker and creamy.
  4. (If using: while the soup simmers, you can make the nokedli (optional) and drain it until ready to use.)
  5. Add the lemon juice, parsley, sour cream*, salt and black pepper. Mix everything thoroughly and turn off the heat when the soup heats through. Do not let it come to a boil. Enjoy! Serve the soup on its own or poured over fresh nokedli.

*Tip: If you prefer to use less sour cream, you can skip it in the soup altogether and just serve the soup with a dollop of sour cream on the side instead.

Favourite Roasted Pumpkin Spinach Soup


Date Published: March 22nd, 2021 | Last Updated: March 22nd, 2021
Author: Abby |Category: soups, vegetarian, easy, quick, healthy
Serves: 4 | Prep time: 15 mins | Cook time: 45 mins

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Of all the soups I make, this is probably one of the top go-to soups that Toby and I put together the most often. Why? Because it’s damn delicious, damn easy, healthy, low calorie and and filling. It even makes for an easy clean up. Sounds too good to be true, eh? The best part is that you don’t need to follow this recipe to a tee. You can add whatever veg you like to the roasting pan – which is a perfect way to sneak in extra veg for picky eaters or an even better way to clear out the fridge. All you gotta do to make this delicious soup is to roast the veggies, add some chicken stock, and blend it all up. That’s all! No cream, no butter, just a buttload of veg that keeps you full. If you ever follow the NY Times Cooking Blog, they occasionally post “no recipe recipes” which I think is a term that perfectly describes this type of recipe.

I’ve written the recipe as a guide to the basic version of the soup but feel free to swap out or add in any of the ingredients – the combinations of this soup are endless. I’ve made it with cauliflower, red pepper, zucchini…etc. If you want to bulk up this soup even more, you can add in rice and chicken as well. To make it indulgent, add a cup of cream at the end.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1kg (~6 cups) pumpkin, peeled and diced
  • 3 cups (3 large stalks) celery, diced
  • 1 large onion, peeled and cut into quarters or eighths
  • 6 cloves of garlic, peeled and lightly smashed
  • 1.5 tsps paprika
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • 1 litre (4 cups) chicken stock
  • 4 cups loosely packed (120g) baby spinach leaves
  • Salt and pepper to taste

Directions:

Preheat oven to 180˚C (375˚F).

Roast the veggies: In a large baking tray, add in: pumpkin, celery, onion, garlic, paprika, salt, and olive oil. Mix it all around and roast in the preheated oven until all the veggies are soft and breaks apart easily when cut with a wooden spoon (30-45 mins). Toss the veggies around halfway through to ensure even cooking.

Once the veggies are cooked, empty the contents of the baking tray into a pot and add in the chicken stock. Turn the heat on to MED-HIGH and let the soup come to a boil. Once the soup comes to a boil, turn the heat OFF and remove the pot from the heat*. Then use an immersion/stick blender and blend the soup until smooth.

*It’s very important that you remove the pot from heat before you start blending otherwise when the thickened soup starts boiling again it starts to splatter everywhere!

Add in the spinach and submerge it into the soup until the leaves become soft, then blend the soup again until everything is combined. Salt and pepper to taste. Serve hot!

(Tip: If you’re feeling indulgent you can add 1 cup of heavy cream at the end. I always leave out the cream to make it a healthy soup.)

Summarized Recipe:

Favourite Roasted Pumpkin Spinach Soup

Date Published: March 22nd, 2021 | Last Updated: March 22nd, 2021
Author: Abby |Category: soups, vegetarian, easy, quick, healthy
Serves: 4 | Prep time: 15 mins | Cook time: 45 mins

Ingredients:

  • 1kg (~6 cups) pumpkin, peeled and diced
  • 3 cups (3 large stalks) celery, diced
  • 1 large onion, peeled and cut into quarters or eighths
  • 6 cloves of garlic, peeled and lightly smashed
  • 1.5 tsps paprika
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • 1 litre (4 cups) chicken stock
  • 4 cups loosely packed (120g) baby spinach leaves
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 180˚C (375˚F).
  2. Roast the veggies: In a large baking tray, add in: pumpkin, celery, onion, garlic, paprika, salt, and olive oil. Mix it all around and roast in the preheated oven until all the veggies are soft and breaks apart easily when cut with a wooden spoon (30-45 mins). Toss the veggies around halfway through to ensure even cooking.
  3. Once the veggies are cooked, empty the contents of the baking tray into a pot and add in the chicken stock. Turn the heat on to MED-HIGH and let the soup come to a boil. Once the soup comes to a boil, turn the heat OFF and remove the pot from the heat*. Then use an immersion/stick blender and blend the soup until smooth.
    • *It’s very important that you remove the pot from heat before you start blending otherwise when the thickened soup starts boiling again it starts to splatter everywhere!
  4. Add in the spinach and submerge it into the soup until the leaves become soft, then blend the soup again until everything is combined. Salt and pepper to taste. Serve hot!

(Tip: If you’re feeling indulgent you can add 1 cup of heavy cream at the end. I always leave out the cream to make it a healthy soup.)

Creamy Mushroom Coconut Lentil Soup


Date Published: March 11th, 2021 | Last Updated: March 11th, 2021
Author: Abby |Category: soups, mains, low calorie, vegetarian, healthy
Serves: 6 | Prep time: 15 mins | Cook time: 40 mins

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I’ve literally JUST made it up in the kitchen and thought it was too good not to add to the recipe collection. As an attempt to eat healthier, Toby and I have been cooking with more green lentils lately. Although higher in carbs, green lentils pack a ton of fibre which keeps you feeling full for longer, lowers cholesterol, and makes you regular (lol). Toby never thought he liked lentils but ever since we started cooking with them he’s realized that he has just never had them made properly!

This soup is not only packed with veggies, high in fibre, and healthy, but best of all it’s low in calories!! Each serving is only 280-380 calories (exact calories will depend on the brand of coconut milk and chicken stock you use). When I say “serving”, I don’t mean a dinky half-ladle bowl – I mean a decent sized bowl of soup that makes you feel satisfied and full. Sounds too good to be true, right?

This soup tastes creamy but not overly heavy. It’s a chicken stock-based soup cooked with onions, celery, a ton of mushrooms and fragranced with fresh thyme and lemon. The lentils add bulk to the soup and are cooked to your liking. The small amount of coconut milk (only half a can for the entire pot) is just enough to make it creamy and indulgent – you’ll forget this soup is low in calories!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 4 cloves garlic, minced
  • 1 medium onion, diced
  • 4 stalks of celery, diced
  • 500g mushrooms, sliced
  • 1 cup (200g) green lentils
  • 4 cups chicken stock (or vegetable stock)
  • 6 sprigs fresh thyme (roughly 1 Tbsp of fresh thyme leaves)
  • 2 bay leaves
  • Lemon peel of 1 large lemon, sliced into large strips
  • 200ml (1/2 a can) coconut milk

Directions:

In a large pot on med-high heat, sauté the garlic in a few tablespoons of olive oil for 30 seconds until fragrant, then add in the diced onion and celery.

Cook until the celery softens then add in the sliced mushrooms. Continue sautéing for another 5 minutes until the mushrooms start to release their liquid.

Add in the rest of the ingredients to the pot: lentils, chicken stock, thyme, bay leaf, lemon peel, and coconut milk. Let the soup come to a boil, then turn the heat down to low-medium and let it simmer until the lentils are cooked to your liking (~25-30 mins), stirring occasionally.

Once the lentils are cooked, pick out the lemon peel, thyme sprigs, and bay leaves. Serve!

Summarized Recipe:

Creamy Mushroom Coconut Lentil Soup

Date Published: March 11th, 2021 | Last Updated: March 11th, 2021
Author: Abby |Category: soups, mains, low calorie, vegetarian, healthy
Serves: 6 | Prep time: 15 mins | Cook time: 40 mins

Ingredients:

  • 4 cloves garlic, minced
  • 1 medium onion, diced
  • 4 stalks of celery, diced
  • 500g mushrooms, sliced
  • 1 cup (200g) green lentils
  • 4 cups chicken stock
  • 6 sprigs fresh thyme (roughly 1 Tbsp of fresh thyme leaves)
  • 2 bay leaves
  • Lemon peel of 1 large lemon, sliced into large strips
  • 200ml (1/2 a can) coconut milk

Directions:

  1. In a large pot on med-high heat, sauté the garlic in a few tablespoons of olive oil for 30 seconds until fragrant, then add in the diced onion and celery. Cook until the celery softens then add in the sliced mushrooms. Continue sautéing for another 5 minutes until the mushrooms start to release their liquid.
  2. Add in the rest of the ingredients to the pot: lentils, chicken stock, thyme, bay leaf, lemon peel, and coconut milk. Let the soup come to a boil, then turn the heat down to low-medium and let it simmer until the lentils are cooked to your liking (~25-30 mins), stirring occasionally.
  3. Once the lentils are cooked, pick out the lemon peel, thyme sprigs, and bay leaves. Serve!

Best French Onion Soup


Date Published: August 16th, 2020 | Last Updated: August 16th, 2020
Author: Abby |Category: soups
Serves: 4-6 | Prep time: 10 mins | Cook time: 1 hour

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I’ve loved French onion soup for as long as I can remember – what’s not to love about caramelized onions and ooey gooey cheese? This soup has been in my recipe box for at least the past decade. In fact, it’s the first soup I can remember ever attempting to make in my mom’s kitchen back in Canada with a couple of friends after school. The results were bang-on but we didn’t know how to work the broiler (and neither did my mom – who uses a broiler in Chinese cooking?) so we didn’t get the classic bubbly cheese on top but it was still sooooo good. It was a long shopping list for us back in the day since none of these ingredients are in my mom’s traditional Chinese cooking arsenal, but now looking back at this ingredient list in preparation for today’s post, I had pretty much everything already in my pantry and picked the herbs from the garden!

This soup is pretty easy to make, but you’ll need a little patience at the start to caramelize the onions. After that, it’s just adding the rest of the ingredients then simmer and done! You can choose to top the soup with a slice of toasted bread or make your own quick chunky croutons by toasting bread cubes in the oven with some olive oil. I prefer croutons because I find it easier to eat when you don’t have to cut through a thick slice of bread and I also don’t have to worry about whether my slice of bread will fit perfectly into the bowl (plus, munching on extra croutons while the soup simmers is always a bonus). The serving size says 4-6, but when I make this soup I always end up having 4 bowls, so realistically it serves me and maybe one other person. 😜

Recipe adapted from AllRecipes.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1/4 cup (55g) butter, unsalted
  • 2 large red onions, sliced
  • 2 large yellow/sweet onions, sliced
  • 1 tsp salt
  • 6 cups (1.5L) low sodium chicken broth – the combination of the chicken and beef broth with the salt needed to caramelize the onions and the rest of the ingredients tend to make this soup on the saltier side so I suggest using low sodium chicken broth in this soup and adding your own salt in at the end to your liking.
  • 1 cup (250ml) beef broth
  • 1/2 cup red wine
  • 1 Tbsp Worcestershire sauce
  • 2 sprigs fresh parsley
  • 2 sprigs fresh thyme leaves (or a pinch of dried thyme)
  • 1 bay leaf
  • 1 Tbsp balsamic vinegar
  • salt & pepper to taste
  • 4-6 thick slices of French or Italian bread
  • A few slices of cheese per bowl
    • A milder tasting cheese is recommended since the soup itself has a very robust flavour and can be salty – ie. Asiago, mozzarella, Gruyere or Swiss. You can do a mix of these cheeses!
    • Tip: If you don’t have any oven-safe bowls, you can use shredded cheese so it melts easier over the hot soup and bread.
  • pinches of paprika for garnish

Directions:

In a medium pot, on medium heat, melt the butter and cook the onion with the salt until they’re caramelized and syrupy – stir frequently and scrape the bottom of the pot so it doesn’t stick and burn. This is the most time-consuming process and takes about half an hour.

Once onions are ready, add into the pot: chicken broth, beef broth, red wine, Worcestershire sauce, parsley, thyme and bay leaf. Simmer on medium heat for 20mins without the lid, stirring occasionally.

While the soup simmers, prepare the bread: toast the bread slices until golden and crispy or alternatively you can make them into croutons by cutting them into cubes, drizzle with a bit of olive oil and toast them in the oven at 180˚C for 10 minutes until golden and crispy.

When soup is ready, remove the herbs and add in the balsamic vinegar. Season with salt and pepper to taste.

Spoon the soup into oven-safe bowls and place the crispy toasted bread into each bowl then topped with slices of cheese. Put the soup bowls in the oven and broil on HIGH until the cheese is bubbly and golden brown. Sprinkle some paprika over each bowl and serve. Enjoy!

Summarized Recipe:

Best French Onion Soup

Date Published: August 16th, 2020 | Last Updated: August 16th, 2020
Author: Abby |Category: soups
Serves: 4-6 | Prep time: 10 mins | Cook time: 1 hour

Ingredients:

  • 1/4 cup (55g) butter, unsalted
  • 2 large red onions, sliced
  • 2 large yellow/sweet onions, sliced
  • 1 tsp salt
  • 6 cups (1.5L) low sodium chicken broth
  • 1 cup (250ml) beef broth
  • 1/2 cup red wine
  • 1 Tbsp Worcestershire sauce
  • 2 sprigs fresh parsley
  • 2 sprigs fresh thyme leaves (or a pinch of dried thyme)
  • 1 bay leaf
  • 1 Tbsp balsamic vinegar
  • salt & pepper to taste
  • 4-6 thick slices of French or Italian bread
  • A few slices of cheese per bowl
    • A milder tasting cheese is recommended since the soup itself has a very robust flavour and can be salty – ie. Asiago, mozzarella, Gruyere or Swiss. You can do a mix of these cheeses!
    • Tip: If you don’t have any oven-safe bowls, you can use shredded cheese so it melts easier over the hot soup and bread.
  • pinches of paprika for garnish

Directions:

  1. In a medium pot, on medium heat, melt the butter and cook the onion with the salt until they’re caramelized and syrupy – stir frequently and scrape the bottom of the pot so it doesn’t stick and burn. This is the most time-consuming process and takes about half an hour.
  2. Once onions are ready, add into the pot: chicken broth, beef broth, red wine, Worcestershire sauce, parsley, thyme and bay leaf. Simmer on medium heat for 20mins without the lid, stirring occasionally.
  3. While the soup simmers, prepare the bread: toast the bread slices until golden and crispy or alternatively you can make them into croutons by cutting them into cubes, drizzle with a bit of olive oil and toast them in the oven at 180˚C for 10 minutes until golden and crispy.
  4. When soup is ready, remove the herbs and add in the balsamic vinegar. Season with salt and pepper to taste.
  5. Spoon the soup into oven-safe bowls and place the crispy toasted bread into each bowl then topped with slices of cheese. Put the soup bowls in the oven and broil on HIGH until the cheese is bubbly and golden brown. Sprinkle some paprika over each bowl and serve. Enjoy!