Healthy “Creamy” Chicken Thyme Mushroom Spinach Soup


Date Published: Sept 5th, 2022 | Last Updated: Sept 5th, 2022
Author: Abby |Category: easy, healthy, low-cal, mains, appetizers, soups, vegetarian
Serves: 4 (as a main) | Prep time: 15 mins | Cook time: 30 mins

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The countdown is on to our wedding and thus our wedding diet is in full swing which means healthy, low-calorie meals that cut out the fat without compromising on flavour. This recipe ticks all the boxes. I love a good soup and I love a good mushroom dish. When you put two together, I’m loving life! This soup is PACKED full of mushrooms – 600g of mushrooms, to be exact; and it’s creamy without actually using any cream! The creaminess comes from a bit of flour to thicken it all up and soy milk.

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:

  • 600g white button mushrooms (400g chopped, 200g sliced)
  • 3 large enoki mushrooms, sliced (optional for extra texture)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 Tbsps plain flour
  • 4 cups (1 litre) chicken stock
  • 2 dried or 3 fresh bay leaves
  • 2 Tbsps fresh thyme leaves
  • 2 cups soy milk (optional, for extra creaminess)
  • 4 cups (100g) kale and/or spinach leaves, stalks removed, chopped
  • 2 cups shredded roast chicken

Directions:

In a large pot on MED-HIGH heat, add a drizzle of olive oil and sauté the 200g of sliced mushrooms and enoki mushrooms until tender. Remove from the pot and set aside in a separate bowl.

In the same pot, add another drizzle of olive oil and sauté the onion and garlic for a few minutes until the onion is soft and translucent. Add in the 400g of chopped mushrooms and continue to cook until the mushrooms are tender and turn a deep brown colour. Sprinkle the flour over the mushrooms and mix together for 1 minute until all the liquid is absorbed. Pour in a few splashes of chicken stock and mix it all together, scraping the sides and ensure nothing is clumped to the sides or the bottom of the pot. Pour in the remaining stock and add in the bay leaves and thyme leaves. Turn the heat up to HIGH and bring the soup to a boil. Once it boils, turn the heat down to LOW-MED until a simmer and let it simmer uncovered for 15 minutes.

After simmering, remove the bay leaves and remove from heat. Use a stick blender and blend the soup until smooth. (You can also pour it all into a blender if you don’t have a stick blender). Add in the soy milk and bring to a simmer again. Stir in the cooked mushrooms that was set aside in step 1, kale/spinach leaves, and/or shredded chicken (if using). Warm through and adjust salt and pepper to taste. Done!

Summarized Recipe:

Healthy “Creamy” Chicken Thyme Mushroom Spinach Soup

Date Published: Sept 5th, 2022 | Last Updated: Sept 5th, 2022
Author: Abby |Category: easy, healthy, low-cal, mains, appetizers, soups, vegetarian
Serves: 4 (as a main) | Prep time: 15 mins | Cook time: 30 mins

Ingredients:

  • 600g white button mushrooms (400g chopped, 200g sliced)
  • 3 large enoki mushrooms, sliced (optional for extra texture)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 Tbsps plain flour
  • 4 cups (1 litre) chicken stock
  • 2 dried or 3 fresh bay leaves
  • 2 Tbsps fresh thyme leaves
  • 2 cups soy milk (optional, for extra creaminess)
  • 4 cups (100g) kale and/or spinach leaves, stalks removed, chopped
  • 2 cups shredded roast chicken

Directions:

  1. In a large pot on MED-HIGH heat, add a drizzle of olive oil and sauté the 200g of sliced mushrooms and enoki mushrooms until tender. Remove from the pot and set aside in a separate bowl.
  2. In the same pot, add another drizzle of olive oil and sauté the onion and garlic for a few minutes until the onion is soft and translucent. Add in the 400g of chopped mushrooms and continue to cook until the mushrooms are tender and turn a deep brown colour.
  3. Sprinkle the flour over the mushrooms and mix together for 1 minute until all the liquid is absorbed. Pour in a few splashes of chicken stock and mix it all together, scraping the sides and ensure nothing is clumped to the sides or the bottom of the pot. Pour in the remaining stock and add in the bay leaves and thyme leaves. Turn the heat up to HIGH and bring the soup to a boil. Once it boils, turn the heat down to LOW-MED until a simmer and let it simmer uncovered for 15 minutes.
  4. After simmering, remove the bay leaves and remove from heat. Use a stick blender and blend the soup until smooth. (You can also pour it all into a blender if you don’t have a stick blender).
  5. Add in the soy milk and bring to a simmer again. Stir in the cooked mushrooms that was set aside in step 1, kale/spinach leaves, and/or shredded chicken (if using). Warm through and adjust salt and pepper to taste. Done!

Corn Potage (Creamy Japanese Sweet Corn Soup)


Date Published: Aug 16th, 2022 | Last Updated: Aug 16th, 2022
Author: Abby |Category: asian, soup, easy, healthy, low-cal, mains, soups, vegetarian
Serves: 4 (as an appetizer) | Prep time: 20 mins | Cook time: 45 mins

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I LOVE corn. I could eat corn on the cob all day everyday, especially when roasted and dipped in butter 🤤. In fact, when we were working in Tasmania there was this wonderful sweet corn stall at the weekly Saturday farmer’s market that had the BEST, juiciest, and sweetest corn. We’d buy at least 4 every week and I’d often just have corn for dinner sprinkled with some chicken salt. Mmmmm. I think it always amazes Toby on how much corn I can eat in one sitting 😅. So it’s no surprise that corn soups and corn chowders are one of my weaknesses.

This soup is sweet, creamy, and FULL of corn flavour! It’s delicious and perfectly warming to have on a cold winter’s day.

What is Corn Potage?

Corn Potage is a French-inspired sweet corn soup popular in Japan. It’s so popular that you can find corn potage-flavoured junk food and instant versions in Japanese convenience stores!

This soup is easy and uses simple ingredients to bring out the sweet flavours of the corn. It’s made with onion, garlic, milk/cream, stock/water, and of course sweet corn. There are some purist recipes that only use corn and milk in the recipe to keep the flavours of the corn undiluted. Most versions of this soup is served silky smooth by straining it through a fine sieve, but I prefer a soup with some filling and bite so I leave in all the fibres and reserve some of the corn and onion before blending.

No sugar required!

The secret to this soup sweet without any added sugar is to boil the corn cobs in the chicken stock – yes, the cobs! Don’t be so quick throw them away after cutting off the kernels. The cobs have plenty of flavour and brings out the sweetness when simmered in the stock.

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 ears of sweet corn, de-husked
  • 1 Tbsp Japanese soy sauce (ie. Kikkoman)
  • 1 Tbsp olive oil
  • 1/4 tsp paprika
  • 2 Tbsps unsalted butter
  • 1 clove garlic, minced
  • 1 small onion, diced
  • 3 cups chicken stock or water
  • 1/2 cup thickened cream (optional)
  • Salt & pepper to taste
  • Optional add-ins:
    • Shredded cooked chicken

Directions:

Preheat oven to 180˚C.

Cut the corn kernels off the cob and put the kernels in a bowl, do not discard the cobs, set aside. Mix the soy sauce, olive oil, and paprika into the corn kernels and spread on a lined baking sheet. Bake in the preheated oven for 20mins, turning tossing once halfway through. Once the corn kernels are finished baking, set aside.

In a medium sized pot on MED-HIGH heat, melt the butter and sauté the garlic and onion for a few minutes until the onion softens and turns translucent. Add in the chicken stock, baked corn kernels, and break up the de-kernelled cobs from step one into 3 pieces and add it into the pot as well. Bring the soup to a boil and let it simmer with the lid on for 20 mins.

After 20 mins, remove the corn cobs from the soup and discard. Scoop out 1 cup of the kernels and onions and set aside. Use a stick blender and blend the soup until smooth. (If you prefer a smoother soup, you can blend the soup whole without taking anything out).

Optional step: If you want a smoother soup, strain the soup through a fine sieve to remove the small fibrous bits of corn and return the soup back to the pot. Discard anything that has filtered out.

Add in the thickened cream and the 1 cup of kernels and onions to the pot that was removed in step 4. Bring the soup back to a boil and simmer until desired consistency. The longer you simmer it, the thicker the soup will be. Salt and pepper to taste. If you’re adding in shredded chicken, add it in now and stir until warmed. Done!

Summarized Recipe:

Corn Potage (Creamy Japanese Sweet Corn Soup)

Date Published: Aug 16th, 2022 | Last Updated: Aug 16th, 2022
Author: Abby |Category: asian, soup, easy, healthy, low-cal, mains, soups, vegetarian
Serves: 4 (as an appetizer) | Prep time: 20 mins | Cook time: 45 mins

Ingredients:

  • 4 ears of sweet corn, de-husked
  • 1 Tbsp Japanese soy sauce (ie. Kikkoman)
  • 1 Tbsp olive oil
  • 1/4 tsp paprika
  • 2 Tbsps unsalted butter
  • 1 clove garlic, minced
  • 1 small onion, diced
  • 3 cups chicken stock or water
  • 1/2 cup thickened cream (optional)
  • Salt & pepper to taste
  • Optional add-ins:
    • Shredded cooked chicken

Directions:

  1. Preheat oven to 180˚C.
  2. Cut the corn kernels off the cob and put the kernels in a bowl, do not discard the cobs, set aside. Mix the soy sauce, olive oil, and paprika into the corn kernels and spread on a lined baking sheet. Bake in the preheated oven for 20mins, turning tossing once halfway through. Once the corn kernels are finished baking, set aside.
  3. In a medium sized pot on MED-HIGH heat, melt the butter and sauté the garlic and onion for a few minutes until the onion softens and turns translucent. Add in the chicken stock, baked corn kernels, and break up the de-kernelled cobs from step one into 3 pieces and add it into the pot as well. Bring the soup to a boil and let it simmer with the lid on for 20 mins.
  4. After 20 mins, remove the corn cobs from the soup and discard. Scoop out 1 cup of the kernels and onions and set aside. Use a stick blender and blend the soup until smooth. (If you prefer a smoother soup, you can blend the soup whole without taking anything out).
  5. Optional step: If you want a smoother soup, strain the soup through a fine sieve to remove the small fibrous bits of corn and return the soup back to the pot. Discard anything that has filtered out.
  6. Add in the thickened cream and the 1 cup of kernels and onions to the pot that was removed in step 4. Bring the soup back to a boil and simmer until desired consistency. The longer you simmer it, the thicker the soup will be. Salt and pepper to taste. If you’re adding in shredded chicken, add it in now and stir until warmed. Done!

Guilt-Free “Creamy” Mushroom Soup


Date Published: Aug 8th, 2022 | Last Updated: Aug 8th, 2022
Author: Abby |Category: easy, healthy, low-cal, mains, appetizers, soups, vegetarian
Serves: 4 (as a main) | Prep time: 15 mins | Cook time: 30 mins

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The countdown is on to our wedding and thus our wedding diet is in full swing which means healthy, low-calorie meals that cut out the fat without compromising on flavour. This recipe ticks all the boxes. I love a good soup and I love a good mushroom dish. When you put two together, I’m loving life! This soup is PACKED full of mushrooms – 600g of mushrooms, to be exact; and it’s creamy without actually using any cream! The creaminess comes from a bit of flour to thicken it all up. There’s also a red chili pepper in this soup that adds a little spiciness to punch up the flavour.

Original recipe adapted from: AustralianMushrooms.com.au – this is a fantastic website chocked full of beautiful mushroom recipes. I highly recommend checking it out.

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!

We move house quite a bit and it’s not always easy to find the perfect sunny spot for food photography. Often times Toby will be holding the plates of food for me to get that perfect light. Here, he’s concentrating holding the pose and trying not to move to dirty the edges of the bowl. It looks like he’s praying to the soup gods. 😂 Always my #1 supporter. ❤️

Ingredients you’ll need:

  • 600g white button mushrooms (400g chopped, 200g sliced)
  • 1 onion, diced
  • 1 long red chilli, deseeded, finely chopped
  • 2cm ginger, peeled, minced or finely grated
  • 2 Tbsps plain flour
  • 4 cups (1 litre) beef stock (chicken stock is fine too)
  • 2 dried or 3 fresh bay leaves
  • Optional: 2 Tbsps heavy cream
  • Optional add-ins to bulk up the soup:
    • 4 cups (100g) kale and/or spinach leaves, stalks removed, chopped
    • Roasted butternut squash
    • Shredded roast chicken

Directions:

In a large pot on MED-HIGH heat, add a drizzle of olive oil and sauté the 200g of sliced mushrooms until tender. Remove from the pot and set aside in a separate bowl.

In the same pot, add another drizzle of olive oil and sauté the onion, ginger, and red chili for a few minutes until the onion is soft and translucent. Add in the 400g of chopped mushrooms and continue to cook until the mushrooms are tender. Sprinkle the flour over the mushrooms and mix together for 1 minute until all the liquid is absorbed.

Pour in a few splashes of beef stock and mix it all together, scraping the sides and ensure nothing is clumped to the sides or the bottom of the pot. Pour in the remaining beef stock and add in the bay leaves. Turn the heat up to HIGH and bring the soup to a boil. Once it boils, turn the heat down to LOW-MED until a simmer and let it simmer uncovered for 15 minutes.

After simmering, remove the bay leaves and remove from heat. Use a stick blender and blend the soup until smooth. (You can also pour it all into a blender if you don’t have a stick blender). Stir in the cooked mushrooms that was set aside in step 1 and cream (if using). Salt and pepper to taste. Done!

Optional for a bulkier soup: Once the soup is smooth, return to the stove and add in any additional add-ins you’d like to bulk up the soup (ie. spinach, squash, roast chicken). Stir until the leaves are wilted or the veg or chicken is warmed. Turn off the heat and serve. Enjoy!

Summarized Recipe:

Guilt-Free “Creamy” Mushroom Soup

Date Published: Aug 8th, 2022 | Last Updated: Aug 8th, 2022
Author: Abby |Category: easy, healthy, low-cal, mains, appetizers, soups, vegetarian
Serves: 4 (as a main) | Prep time: 15 mins | Cook time: 30 mins

Ingredients:

  • 600g white button mushrooms (400g chopped, 200g sliced)
  • 1 onion, diced
  • 1 long red chilli, deseeded, finely chopped
  • 2cm ginger, peeled, minced or finely grated
  • 2 Tbsps plain flour
  • 4 cups (1 litre) beef stock (chicken stock is fine too)
  • 2 dried or 3 fresh bay leaves
  • Optional: 2 Tbsps heavy cream
  • Optional add-ins to bulk up the soup:
    • 4 cups (100g) kale and/or spinach leaves, stalks removed, chopped
    • Roasted butternut squash
    • Shredded roast chicken

Directions:

  1. In a large pot on MED-HIGH heat, add a drizzle of olive oil and sauté the 200g of sliced mushrooms until tender. Remove from the pot and set aside in a separate bowl.
  2. In the same pot, add another drizzle of olive oil and sauté the onion, ginger, and red chili for a few minutes until the onion is soft and translucent.
  3. Add in the 400g of chopped mushrooms and continue to cook until the mushrooms are tender. Sprinkle the flour over the mushrooms and mix together for 1 minute until all the liquid is absorbed.
  4. Pour in a few splashes of beef stock and mix it all together, scraping the sides and ensure nothing is clumped to the sides or the bottom of the pot. Pour in the remaining beef stock and add in the bay leaves. Turn the heat up to HIGH and bring the soup to a boil. Once it boils, turn the heat down to LOW-MED until a simmer and let it simmer uncovered for 15 minutes.
  5. After simmering, remove the bay leaves and remove from heat. Use a stick blender and blend the soup until smooth. (You can also pour it all into a blender if you don’t have a stick blender). Stir in the cooked mushrooms that was set aside in step 1 and cream (if using). Salt and pepper to taste. Done!
  6. Optional for a bulkier soup: Once the soup is smooth, return to the stove and add in any additional add-ins you’d like to bulk up the soup (ie. spinach, squash, roast chicken). Stir until the leaves are wilted or the veg or chicken is warmed. Turn off the heat and serve. Enjoy!

Italian Wedding Soup


Date Published: April 17th, 2022 | Last Updated: April 17th, 2022
Author: Abby |Category: mains, soups
Serves: 6 | Prep time: 1 hour | Cook time: 45 mins

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Italian Wedding Soup is a hearty Italian soup made with little beef meatballs and little pasta. The name refers to the “marriage” of the flavours in this soup (rather than a dish served at a wedding).

This soup brings back major nostalgia for me back to my early university days. Before I learned how to cook, I would buy a lot of ready-made soups to have between classes. Specifically, I’d get the Campbell’s “Soup at Hand” brand because they were conveniently packaged in handheld cups and all you had to do was microwave the cup and you’re ready to sip it on the go. I’ve always loved soup and I think I must’ve tried almost all of their flavours back in the day, but Italian Wedding Soup stood out to me. At that time, I had never heard of this soup and what was even more intriguing was the little tiny meatballs and pastas that were in the soup that had to fit out of the small sippy hole of the cup. I actually forgot all about this soup until a couple weeks ago when it suddenly popped into my head while I was trying to decide on what to cook for the week. I’m not sure what originally led me to think about it, but I’m glad I did. It took a couple weeks of testing out different soup and meatball recipes to get it just right (we seriously actually had it for lunch for 2 weeks straight until I was happy with it). I’ve never been to Italy nor have I ever had this soup at an Italian restaurant, so I cannot attest to the authenticity of this recipe, but it’s pretty damn good. This soup is also great to make ahead. It keeps well for the week and it tastes even better the next day – the perfect meal-prep soup!

Tiny Meatballs and Tiny Pasta?

This soup is traditionally made with small meatballs and tiny pasta which is what makes it so unique and fun to eat! Without the tininess, the soup is actually kind of similar to a chicken noodle soup in terms of flavour. You can make these meatballs as big or as little as you want. I prefer to keep them small around 2cm wide so they’re bite-sized and more fun to eat. You can also use any type of pasta you like but it’s traditionally made with smaller pastas such as acini di pepe or risoni, both of which remind me of rice but with a chewy pasta texture. Smaller pasta also adds more starch to the soup and gives it that classical thicker consistency.

The soup is technically easy to make but it is pretty time-consuming to make the little tiny meatballs. To pass the time faster, I’d recommend grabbing a chair and streaming something in the background while you form the meatballs or recruiting other people to make it with you.

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:

  • Meatballs:
    • 500g extra-lean ground beef
    • 2 eggs, beaten
    • 1 cup panko (Japanese bread crumbs)
    • 3 cloves garlic, minced finely*
    • 1/2 medium onion, minced finely*
    • 1/2 cup parsley, chopped finely*
    • 1/4 cup basil, chopped finely*
    • 2 Tbsps Parmesan cheese, grated
    • 1 tsp salt
    • 1/4 tsp black pepper
    • *Make sure you chop these FINELY since your meatballs will be very small. If too large, your meatballs will fall apart easily.
  • Soup:
    • 3 Tbsps olive oil
    • 3 cloves garlic
    • 1.5 medium onion, diced
    • 2 medium carrots, diced
    • 6 stalks celery
    • 6 cups (1.5L) chicken stock
    • 4 cups (1L) beef stock
    • 2 bay leaves
    • 1/2 tsp dried oregano
    • 1 pinch of dried thyme
    • 1 cup risoni pasta (or acini di pepe if you can find it)
    • 4 cups (2 large handfuls) spinach, washed and roughly chopped
    • Salt & pepper to taste

Directions:

Make the meatballs: mix all the meatball ingredients together in a mixing bowl (ground beef, eggs, panko, garlic, onion, parsley, basil, Parmesan, salt, and pepper). Roll them into 2 cm small meatballs.

This is a time-consuming process. I make it quicker by squeezing small amounts from my fist and then rolling it – sounds confusing, see photos above. (You can make them as big or as small as you like. I tend to make them about 2cm.)

Fry off the meatballs (optional but adds more flavour): In a large pot on HIGH heat, add a small amount of oil and fry the meatballs in small batches for 10-15 seconds until browned. You don’t want to cook the meatballs fully, but only enough to sear the outsides to lock in the flavour. Place the meatballs on a plate lined with paper towel to soak up any excess oil. Repeat until all the meatballs are fried off.

Once all the meatballs are fried off, in the same large pot, turn the heat down to MED heat and sauté the onion and garlic in the olive oil and cook until the onion is transparent (~5 mins). Add in the celery and carrot and continue cooking until soft and easy to break apart with a spoon. (You can quicken this process by adding on the lid but be careful not to let it burn.) Next, add in the chicken stock, beef stock, bay leaves, oregano, and thyme. Bring the soup to a boil then turn the heat back down until a light simmer. Let it simmer for 20 minutes.

After 20 mins, add in the risoni pasta. Boil for 5 minutes then add in the fried meatballs. Continue cooking for another 5 minutes until the risoni is cooked and the meatballs are no longer pink inside. Turn off the heat and add in the spinach. Stir the spinach into the soup until wilted. Salt and pepper to taste. Serve! (Tip: This soup tastes better the next day once the flavours have infused a little more)

Summarized Recipe:

Italian Wedding Soup

Date Published: April 17th, 2022 | Last Updated: April 17th, 2022
Author: Abby |Category: mains, soups
Serves: 6 | Prep time: 1 hour | Cook time: 45 mins

Ingredients:

  • Meatballs:
    • 500g extra-lean ground beef
    • 2 eggs, beaten
    • 1 cup panko (Japanese bread crumbs)
    • 3 cloves garlic, minced finely
    • 1/2 medium onion, minced finely
    • 1/2 cup parsley, chopped finely
    • 1/4 cup basil, chopped finely
    • 2 Tbsps Parmesan cheese, grated
    • 1 tsp salt
    • 1/4 tsp black pepper
  • Soup:
    • 3 Tbsps olive oil
    • 3 cloves garlic
    • 1.5 medium onion, diced
    • 2 medium carrots, diced
    • 6 stalks celery
    • 6 cups (1.5L) chicken stock
    • 4 cups (1L) beef stock
    • 2 bay leaves
    • 1/2 tsp dried oregano
    • 1 pinch of dried thyme
    • 1 cup risoni pasta (or acini di pepe if you can find it)
    • 4 cups (2 large handfuls) spinach, washed and roughly chopped
    • Salt & pepper to taste

Directions:

  1. Make the meatballs: mix all the meatball ingredients together in a mixing bowl (ground beef, eggs, panko, garlic, onion, parsley, basil, Parmesan, salt, and pepper). Roll them into 2 cm small meatballs.
    • This is a time-consuming process. I make it quicker by squeezing small amounts from my fist and then rolling it – sounds confusing, see photos above. (You can make them as big or as small as you like. I tend to make them about 2cm.)
  2. Fry off the meatballs (optional but adds more flavour): In a large pot on HIGH heat, add a small amount of oil and fry the meatballs in small batches for 10-15 seconds until browned. You don’t want to cook the meatballs fully, but only enough to sear the outsides to lock in the flavour. Place the meatballs on a plate lined with paper towel to soak up any excess oil. Repeat until all the meatballs are fried off.
  3. Once all the meatballs are fried off, in the same large pot, turn the heat down to MED heat and sauté the onion and garlic in the olive oil and cook until the onion is transparent (~5 mins). Add in the celery and carrot and continue cooking until soft and easy to break apart with a spoon. (You can quicken this process by adding on the lid but be careful not to let it burn.)
  4. Next, add in the chicken stock, beef stock, bay leaves, oregano, and thyme. Bring the soup to a boil then turn the heat back down until a light simmer. Let it simmer for 20 minutes.
  5. After 20 mins, add in the risoni pasta. Boil for 5 minutes then add in the fried meatballs. Continue cooking for another 5 minutes until the risoni is cooked and the meatballs are no longer pink inside. Turn off the heat and add in the spinach. Stir the spinach into the soup until wilted. Salt and pepper to taste. Serve! (Tip: This soup tastes better the next day once the flavours have infused a little more)

Green Curry Fish Soup


Date Published: Feb 16th, 2022 | Last Updated: Feb 16th, 2022
Author: Abby |Category: mains, soups, vegetarian, easy, healthy, low-cal
Serves: 6-8 (1 large pot) | Prep time: 20mins | Cook time: 45mins

Jump to recipe |

I love a good Thai green curry but making the curry paste from scratch is always time-consuming since there are so many ingredients involved, however the end result is ALWAYS worth it so I always make a big batch of it and keep it stored in a large ice cube tray in the freezer. I freeze them in 1/4 cup portions so it’s easy for me to measure out and defrost when I need it. Since I always make a large amount, I’m constantly looking for new creative ways to use it. This recipe uses my homemade Thai green curry paste. It’s so easy and quick to whip up a large pot with enough portions to pack for lunch for the week!

Homemade Curry Paste vs Pre-made curry paste in a can?

I will always choose a homemade curry paste over one that comes in a can. The flavours of a homemade paste is so much fresher and more pungent compared to one in a can. You’ll find that in many recipes that use a canned paste, you always have to add aromatics to it such as ginger, garlic, or galangal to “freshen” it up and bring out the flavours of the paste first before you add in your main ingredients, however when you use a homemade paste, you don’t need to add in anything extra. You can just start sautéing it in the pan and add in your veg, protein…etc. Although it’s more time consuming to make the paste at the start, I found that it ended up saving me so much more time when I’m trying to whip up something quick.

A Healthy Green Curry?

Nearly all Thai green curries use coconut milk in the recipe which has a high saturated fat content – something I try to avoid as much as possible due to high cholesterol running in the family. Don’t get me wrong, I LOVE a good Thai curry with the creamy coconut flavour, however for the sake of my health I’ve experimented with alternatives to make it healthier and still satisfy my green curry cravings. This recipe uses soy milk or oat milk as the replacement which is low in calories, no saturated fats, and overall healthier! You don’t get the coconuttiness however the flavours of the green curry still shine through.

A great recipe to clean out the fridge!

The vegetables I’ve chosen in this recipe are the common veg I usually have in the fridge but feel free to change it up to whatever you like. I’ve thrown in leftover cabbage, carrots, potatoes…etc. I’ve also chosen fish as the protein for this soup due to health reasons, but you can easily substitute with chicken, beef, pork, or even no protein at all and keep it vegetarian.

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 homemade green curry paste
  • 4 cups (1L) unsweetened soy milk or oat milk
  • 4 cups (1L) chicken stock or vegetable stock
  • 2 chicken stock cubes (concentration of 1 cube = 1 cup)
  • Vegetables: *feel free to substitute with whatever vegetables you like*
    • Butternut pumpkin – 2 cups
    • 1-2 zucchinis, diced
    • 1 roasted eggplant, diced
    • 1 can bamboo shoot slices
  • 600g white fish fillets (~3 fillets) (ie barramundi, ling fish or any white fish that won’t disintegrate easily in a soup)
  • 2-4 Tbsps fish sauce to taste

Directions:

Sauté the green curry paste in a pot with a drizzle of olive oil over MED heat until the paste dries out a bit and turns slightly brown.

Add in the soy milk, chicken stock, and chicken stock cubes. Mix it around and bring the heat up to HIGH until the liquid boils, then turn it back down to LOW-MED. Make sure there are no clumps of curry paste.

Add in the pumpkin and zucchinis. Let the soup simmer with the lid on until the pumpkin is cooked, then add in the roasted eggplant, bamboo shoots and fish.

Let the soup come to a boil again and turn the heat off once the fish is cooked. Add fish sauce to taste. Serve!

Summarized Recipe:

Green Curry Fish Soup

Date Published: Feb 16th, 2022 | Last Updated: Feb 16th, 2022
Author:
Abby | Category: mains, soups, vegetarian, easy, healthy, low-cal
Serves:
6-8 (1 large pot) | Prep time: 20mins | Cook time: 45mins

Ingredients:

  • 1/2 cup homemade green curry paste
  • 4 cups (1L) unsweetened soy milk or oat milk
  • 4 cups (1L) chicken stock or vegetable stock
  • 2 chicken stock cubes (concentration of 1 cube = 1 cup)
  • Vegetables: *feel free to substitute with whatever vegetables you like*
    • Butternut pumpkin – 2 cups
    • 1-2 zucchinis, diced
    • 1 roasted eggplant, diced
    • 1 can bamboo shoot slices
  • 600g white fish fillets (~3 fillets) (ie barramundi, ling fish or any white fish that won’t disintegrate easily in a soup)
  • 2-4 Tbsps fish sauce to taste

Directions:

  1. Sauté the green curry paste in a pot with a drizzle of olive oil over MED heat until the paste dries out a bit and turns slightly brown.
  2. Add in the soy milk, chicken stock, and chicken stock cubes. Mix it around and bring the heat up to HIGH until the liquid boils, then turn it back down to LOW-MED. Make sure there are no clumps of curry paste.
  3. Add in the pumpkin and zucchinis. Let the soup simmer until the pumpkin is cooked, then add in the roasted eggplant, bamboo shoots and fish. Let the soup come to a boil again and turn the heat off once the fish is cooked. Add fish sauce to taste. Serve!

Mom’s Savoury Pork & Cabbage Congee 鹹稀飯


Date Published: Nov 8th, 2021 | Last Updated: Nov 8th, 2021
Author: Abby |Category: mains, Asian, easy, healthy, soups, Taiwanese
Serves: 4-6 (as a main) | Prep time: 15 mins | Cook time: 45 mins

Jump to recipe |

This recipe is easy and cooks up quickly!

This recipe is near and dear to me. My mom used to make it for us when I was a kid and I don’t think I properly appreciated it until I moved out from home. I had to get a dental procedure done a couple months ago and was instructed not to eat any hard foods for a day or two and the first thing I thought about making was mom’s salty congee. I called her up in Canada on the way home from my procedure and she gave me the rough instructions and ratios for me to figure out (she never writes down recipes and just eyes the ratios when she cooks). I picked up the ingredients before heading home and made it that night for dinner. It was surprisingly super easy and it turned out just like mom’s. It was amazing, nostalgic, and brought me right back to my childhood. I ate 3 bowls in one sitting!

Now I crave this every time I’m sick (Toby has amazingly learned how to make this dish for me for when I’m unwell 😊). It’s so warm and comforting, kind of like the effects of a chicken noodle soup. I hope you enjoy this recipe as much as I do.

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:

  • 350g pork mince
  • 3/4 Tbsp cornstarch
  • 1 cup jasmine rice
  • 7 cups (1.75L) water
  • 4 cups of cabbage, chopped to 2cm squares 
  • 1/2 Tbsp salt
  • 1/2 Tbsp chicken stock powder
  • 2 eggs, beaten
  • 3/4 tsp ground white pepper
  • 1/2 Tbsp sesame oil

Directions:

In a bowl, mix the pork mince and cornstarch together (this may be easier to do by hand). Set aside.

In a large pot, add in the rice, water and pork. Break up the pork into smaller pieces when adding it to the pot and stir. Turn the heat on HIGH and bring it to a boil with the lid on.

Once the water boils, add in the cabbage, salt and chicken stock powder. When the water boils again, turn the heat down to LOW and let it simmer with the lid on until the congee is to your desired consistency. Stir occasionally to ensure your congee doesn’t stick to the bottom of the pot and burn.

I like my congee thick and porridge-y consistency so I let it simmer a bit longer. If you prefer your congee more watery and soupy, turn off the heat earlier.

When the congee is to your liking, turn off the heat and immediately add in the beaten eggs. Stir the eggs into the congee until they are cooked (a few seconds). Mix in the white pepper and sesame oil. Add more salt and pepper to taste if you like. Serve!

Summarized Recipe:

Mom’s Savoury Pork & Cabbage Congee 鹹稀飯


Date Published:
Nov 8th, 2021 | Last Updated: Nov 8th, 2021
Author: Abby |Category: mains, Asian, easy, healthy, soups, Taiwanese
Serves: 4-6 (as a main) | Prep time: 15 mins | Cook time: 45 mins

Ingredients:

  • 350g pork mince
  • 3/4 Tbsp cornstarch
  • 1 cup jasmine rice
  • 7 cups (1.75L) water
  • 4 cups of cabbage, chopped to 2cm squares 
  • 1/2 Tbsp salt
  • 1/2 Tbsp chicken stock powder
  • 2 eggs, beaten
  • 3/4 tsp ground white pepper
  • 1/2 Tbsp sesame oil

Directions:

  1. In a bowl, mix the pork mince and cornstarch together (this may be easier to do by hand). Set aside.
  2. In a large pot, add in the rice, water and pork. Break up the pork into smaller pieces when adding it to the pot and stir. Turn the heat on HIGH and bring it to a boil with the lid on.
  3. Once the water boils, add in the cabbage, salt and chicken stock powder. When the water boils again, turn the heat down to LOW and let it simmer with the lid on until the congee is to your desired consistency. Stir occasionally to ensure your congee doesn’t stick to the bottom of the pot and burn.
    • I like my congee thick and porridge-y consistency so I let it simmer a bit longer. If you prefer your congee more watery and soupy, turn off the heat earlier.
  4. When the congee is to your liking, turn off the heat and immediately add in the beaten eggs. Stir the eggs into the congee until they are cooked (a few seconds). Mix in the white pepper and sesame oil. Add more salt and pepper to taste if you like. Serve!

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

Jump to recipe |

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).