Posts Tagged With: bouillon

Curried carrot soup with yoghurt and coriander

Curried carrot! The 70’s called and want their recipe back. But just see here how delicious it is…!

Fresh from the garden: carrots, onion, garlic, coriander
Recipe source: Melissa
Serves: 6 or 24 tastes


  • Stick blender & bowl attachment
  • Measures: tablespoons, teaspoons, ¼ teaspoon
  • Kettle
  • Mixing bowls, large, med, small
  • Chopping boards and knives
  • Peelers
  • Graters
  • Stockpot, wooden spoon
  • Scales
  • Ladle
  • Paper towel
  • Scissors
  • Serving bowls
  • Teaspoons



  • 2 tablespoons olive oil
  • 2 onions
  • 4 cloves of garlic
  • Coarse salt and ground pepper
  • 1 litre boiling water
  • 1 tablespoon bouillon
  • 1kg carrots
  • A small handful coriander
  • 100g Greek yoghurt

Curry Powder

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon ground ginger

What to do:

  • To make the curry powder: Measure the spices into the small bowl of the stick blender and process to a fine powder.
  • Fill the kettle to the litre mark and set it to boil.
  • Peel and finely chop the onions. Peel and finely chop the garlic cloves.
  • Wash and peel the carrots, then grate them all and reserve in a large bowl.
  • Heat the oil in the large stockpot over medium heat. Add onion, 2 teaspoons of the curry powder blend and a grind of pepper. Cook stirring occasionally until the onion is soft for about 5 minutes. Add in the grated carrots and garlic, stir in and then sweat for 1 few minutes with the lid on and the heat low.
  • Carefully add the boiling water and bouillon and bring to a boil. Reduce heat, cover and simmer for 10 minutes until the carrots are tender.
  • Meanwhile wash the coriander and pat it dry. Finely snip and reserve in a little bowl.
  • Puree the soup using the stick blender until super smooth and then check the seasoning. Weigh the yoghurt and then stir into the soup, creating a big whirl.
  • Ladle into soup bowls and serve garnished with the coriander.

Notes: What do the individual spices of the curry powder smell like? And then how do they smell when they’re all combined?

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Cream of celery soup

The classics keep coming back, and for good reason! We love our 70’s soups…

Fresh from the garden: celery, onion, potatoes, garlic, chives
Recipe source: Melissa
Serves: 6 at home or 24 tastes


  • Kettle
  • Chopping boards and knives
  • Peelers
  • Paper towel
  • Scissors
  • Stockpot, wooden spoon
  • Scales
  • Measures: jug, tablespoon
  • Microplane grater
  • Garlic press, ladle
  • Stick blender, mouli
  • Serving bowls
  • Teaspoons


  • 1.5 litres boiling water and 1.5 tablespoons bouillon (or 1.5 litres vegetable stock)
  • 1 brown onion
  • 1kg white potatoes
  • 4 garlic cloves
  • A large bunch of celery
  • 2 tablespoons olive oil
  • 1 whole nutmeg
  • 100ml single cream
  • A small handful chives
  • Freshly ground black pepper
    What to do:
  • Fill the kettle and set it to boil. Measure the bouillon and boiling water into the jug and stir.
  • Peel the potatoes under running water and then coarsely chop into 2cm cubes.
  • Peel and coarsely chop the onion.
  • Wash and finely chop the celery, including leaves.
  • Heat the oil in the stockpot over medium heat. Add the onion and cook, stirring, for 5 minutes and then add the chopped celery and cook for another few minutes.
  • Meanwhile peel and crush the garlic, and then add the garlic and potato cubesand stir together.Sweat for a minute until aromatic.
  • Increase heat to high. Add the prepared stock and bring to the boil, then simmer gently, uncovered, for 10 minutes or until the potato is almost tender.
  • Remove from heat, add the cream and using the microplane, grate 1/2 a nutmeg into the soup.
  • Blitz the soup with the stick blender. You may want to pass the soup through the mouli to make it super-smooth.
  • Taste and season if needed.
  • Wash the chives and then roll them in a piece of paper towel. Snip into tiny pieces and reserve.
  • Ladle soup among serving bowls and sprinkle with the snipped chives.

Notes: What do celery leaves taste like? Where does nutmeg grow?

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Cauliflower and borlotti bean soup

There is something almost saintly about a pureed bean soup – and this has texture and flavour & a wonderful creaminess from the beans. And protein! Although who cares how healthy this is for you when it tastes so good?!

Fresh from the garden: onion, garlic, bay, cauliflower, parsley
Recipe source: Melissa
Serves: 6 or 24 tastes


  • Kettle
  • Chopping board & knife
  • Colander, sieve
  • Large saucepan or stockpot
  • Measures – jug, tablespoon, teaspoon
  • Bowls – big, medium
  • Salad spinner
  • Stick blender
  • Mouli
  • Ladle
  • Serving bowls



  • 1 large brown onion
  • 4 or 5 garlic cloves
  • 1 large head of cauliflower
  • 2 tins of borlotti beans
  • 2 tablespoons olive oil
  • 2 teaspoons fennel seeds
  • 2 bay leaves
  • 1½ litres vegetable or chicken stock (or 1½ litres water and a tablespoon and a half of bouillon)
  • A small handful parsley
  • Black pepper

What to do:

  • Fill the kettle and set it to boil.
  • Peel and finely dice the onion. Peel and slice the garlic. Wash, drain and chop the cauliflower, finely chopping the stalks and discarding the leaves to the chook bin.
  • Open the tins of borlotti beans, drain into the sieve and rinse well under cold water.
  • Heat the olive oil in the saucepan and gently sauté the onion until soft for about 5 minutes and then add the garlic, fennel seeds & bay leaves and cook gently for another minute.
  • Add the cauliflower and the drained beans. Pour in the stock or water and bouillon.
  • Bring to a boil, then reduce the heat and simmer for 10 minutes until the cauliflower is tender.
  • Meanwhile wash and spin the parsley dry. Pick off the leaves, discarding the stalks, and finely chop.
  • Fish out the bay leaves, grind a little pepper in and then carefully whizz until smooth using the stick blender.
  • For a silky smooth finish you may want to pass the soup through the fine setting of a mouli, and then reheat.
  • Taste for correct seasoning and ladle into bowls.
  • Garnish with parsley and serve!

 Notes: We are using tinned beans in this recipe. What would you need to do if you were using dried beans? What other sort of beans are there? What is bouillon?

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Soft polenta with broad beans and spring onions

This dish makes for a great little lunch! Feel free to shave a little parmesan over too if you want…

From the garden: broad beans, onions, spring onions, parsley, lemon, garlic, sweetcorn
Recipe source: Melissa
Serves: 6 at home or 24 tastes


  • Chopping board & knife
  • Small paring knife
  • Garlic press
  • Scales
  • Bowls – large, med, small
  • 1 heavy-based saucepan& lid
  • 1 small saucepan & lid
  • Colander
  • Measuring jug
  • Wooden spoon
  • Non-stick frying pan & lid
  • Serving bowls

  • 1 corn cob
  • 6 garlic cloves
  • 100g coarse polenta
  • 1kg broad beans in shell
  • 1 onion
  • 6 spring onions
  • Extra-virgin olive oil
  • 1 small bunch parsley
  • ½ tablespoon vegetable bouillon
  • 100ml boiling water
  • A lemon
  • Flaked salt and black pepper

What to do:

  • Peel the husks from the corn, then slice the corn from the cob. Peel and crush 2 cloves of the garlic with the garlic press. Add the corn and garlic to the heavy based saucepan with 500ml water and bring to the boil over a moderate flame.
  • Measure the polenta & then rain it in to the corn water, stirring. Cover & reduce to a mere simmer 15 mins, stirring every few minutes.
  • Meanwhile fill the small saucepan with water & set to boil on high heat.
  • Pod the broad beans, discarding the outer shell into the compost, and add beans to the boiling water. Fill a large bowl with cold water and have ready.
  • Boil the broad beans for 3 minutes, drain and then immediately refresh in the bowl of cold water for 30 seconds. Drain again and double-pod by slipping the outer shell off into the compost. Reserve beans.
  • Place the bouillon in to the measuring jug and carefully add 300ml boiling water, stir.
  • Peel the brown onion and finely chop. Wash the spring onions and chop into 1cm lengths. Peel the remaining 4 cloves of garlic and finely slice. Wash and spin the parsley dry, pick and chop. Zest the lemon and then cut in half and squeeze one half.
  • Heat 2 tablespoons of olive oil in the frying pan and begin to cook the chopped brown onion for 3-4 minutes over a medium to high heat until lightly golden, then add the garlic and cook gently for a further minute.
  • Now add the podded broad beans, the chopped spring onion and the hot stock and place a lid on the pan. Turn the heat down and simmer gently for 2 minutes.
  • Take the lid off and increase the heat to medium. Continue to simmer till the liquid has reduced and become slightly syrupy – about 5 minutes. Sprinkle over the parsley and lemon zest, add lemon juice to taste, and stir to incorporate.
  • When the polenta is ready, remove the lid and season well. Spoon onto serving bowls, and then add the broad beans with the juices poured over.
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Cornersmith’s winter bouillon

This recipe is a ‘sister recipe’ to the Cornersmith Salad. The aim of this recipe is to use up the excess vegetable parts – carrot tops, fennel tops, spinach stems, parsley stems etc. The recipe can be varied with the seasons by adding what you have on hand.

Fresh from the garden: leeks, fennel, carrots, parsley, mint, coriander, onions
Recipe source: Alex and Jamie at Cornersmith Café, Marrickville
Makes: about 20 medium to large jars


  • Jars and lids
  • Large oven tray
  • Paper towel
  • Scales
  • Chopping boards& knives
  • Large bowls
  • Wooden spoons
  • Food processor
  • Funnel

  • 1kg brown onion
  • 1kg leeks
  • 1kg fennel, including tops
  • 1kg Dutch carrots
  • 1kg celery
  • Carrot tops
  • 4 bunches parsley
  • 2 bunches mint
  • 2 bunches coriander
  • 200 sundried tomatoes
  • 2 heads garlic
  • 1kg fine cooking salt

What to do:

  • Preheat the oven to 140C.
  • Wash the jars and lids in hot soapy water, rinse well and drain upside down.
  • Place all the jars onto an oven tray, right side up, and slide into the oven to sterilize for 15 mins.
  • Dry lids with a clean piece of paper towel.
  • Wash (and scrub if needed) all the vegetables and herbs. Peel the onion & garlic, and carrots if needed.
  • Using the large knife, chop all ingredients into medium sized chunks.
  • In a large bowl, mix the ingredients thoroughly with the salt so it is mixed in evenly.
  • In batches if necessary, add the ingredients to the food processor.
  • Process into a thick paste.
  • Put the funnel into the top of the sterilized jars.
  • Fill the jars and seal tightly.

Notes:This is used as a replacement to stock: one or two teaspoons dissolved in 500ml boiling water. It can be added to stews and soups or any meals that need a boost of flavour.

Bouillon will last for 6 months unopened and stored in a cool dark place. Once opened,it will last for 3 months in the fridge.

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