1 large whole chicken
3tbs olive oil
4 leeks, sliced
1/2 a bunch of celery, chopped including leaves.
4 carrots, sliced
2 onions, sliced
2 cloves of garlic, crushed
As much frozen and fresh vegetables as you like
Salt and pepper
Thyme
Parsley
Oregano
2 packets of 2-minute noodles
2 tins of creamed corn

In a stock pot, heat olive oil and cook leeks, onions and garlic until softened. Add the chicken, carrots, celery and frozen vegetables on top. Cover with water. Add the seasonings. Boil covered until the chicken is falling apart off the bones.

Carefully remove the chicken and allow to cool slightly. Meanwhile add half of the soup mixture to the blender. Blend until smooth. Pour back into the soup.

Pull apart the chicken, and adding the chicken meat to the soup. Crush the 2 minute noodles with the back of a serving spoon. Add to the soup. Pour in the creamed corn. Stir until steaming. Taste and add seasonings as you need them. Serve with fresh crusty bread.

2 onions, diced
4 stalks of celery, diced
2 tbs olive oil
3 large carrots, sliced
2 large potatoes, chopped
1 cup frozen peas
1 800g tin of chopped tomatoes
1 tbs Basil
2 tbs Parsley
4 cups chicken stock

Milk for serving

In a large pan/stock pot heat oil over medium heat and cook onion and celery until tender. Add stock. Mix and let boil for a few moments. Then add potatoes, carrots, peas, tomatoes and seasonings and stir. Bring to boil then turn down to low heat and cook gently. When all vegetables are cooked, transfer half of the soup mixture to the blender (will need to be done in a few batches) and blend until smooth. Return to saucepan.

If you are serving immediately add some milk and stir through. Don’t let it boil otherwise the milk serperates. If you are freezing this soup, best leave the milk out until you are ready to eat it.

2 kg butternut pumpkin
2 tbs olive oil
2 onions diced
7 cups chicken stock
3 large potatoes, peeled and diced
salt and pepper, to taste
300ml cream

Peel pumpkin and chop into pieces. Heat oil in pan and cook onion until it is soft. Add pumpkin and stock. Simmer until the pumpkin is cooked through. Blend or process the pumpkin until smooth. Add seasonings and cream. Stir over low heat.

1kg potatoes
6 large carrots
3 leeks
1tsp minced garlic
2 tbs olive oil
10 cups of chicken stock
Salt and pepper to taste
300ml cream

Peel and chop carrots, potatoes and leeks. Heat oil in pan, add leeks, garlic and carrots and cook until tender. Add potato and stir quickly. Add stock and seasonings to vegetables and simmer until the vegies are cooked. Blend or process mixture until smooth. Return to pan and add cream.

1 butternut pumpkin
2 small onions
1 clove of garlic
2 tbs Lemon grass
1 tsp oyster sauce
2 tbs lime juice
1 litre chicken stock
1 tin evaporated light milk
1/2 tsp coconut essence

Peel and chop pumpkin into large chunks. Peel and dice onions. Heat some vegetable oil in a large pan and cook onion, garlic and lemon grass, stirring until the onion is cooked. Add the pumpkin, oyster sauce, lime juice and stock. Boil over medium heat until the pumpkin is very soft. With a bar mix or blender, blend the mixture until smooth (some lemongrass may not blend smooth and that’s totally fine). Add the evaporated milk and coconut essence. Serve with crusty bread.

1 onion diced
2 stalks of celery, finely diced
1 clove garlic, crushed
350g broccoli
1 cup of chicken stock
150ml cream

Place onion, celery, broccoli and garlic in a pan. Cover with hot water and cook until broccoli is tender. Drain, reserving 1/2 cup of the water. Add stock. Puree until smooth. Stir in cream and season as desired. Can be served hot or cold.

2 tbs olive oil
2 cloves garlic, crushed
2 medium onions, diced
2 sticks of celery, diced
3 medium carrots diced
2 zucchini diced
3 tomatoes, diced
3 tbs tomato paste
7 cups chicken or vegetable stock
3/4 cup soup pasta
1 400g tin of Cannelleni beans, rinsed and drained
1 tbs oregano
Pepper and salt to taste

In a large pan, heat oil and saute garlic and onions until onions are soft. Add the vegetables, paste, stock and beans and cook until vegetables are soft. Remove half of the soup and blend until smooth, then return in the pan along with the soup pasta, herbs and seasonings. Simmer until pasta is soft.

600g mushrooms
100g butter
1 clove of garlic, crushed
1/3 cup plain flour
Chicken stock
300ml lite cream

Chop the mushrooms roughly, stalks and all. Melt butter in a saucepan and then cook the mushrooms and garlic together until mushrooms are soft. Add the flour and stir until it turns grey and looks pasty. Pour over chicken stock until the mushrooms are well covered. Cook over medium heat for about 20 minutes. Blend the mushroom mixture with the cream until smooth. Reheat gently. Season as desired.
Serves 6-8.

5 Spring onions
1 cup diced bacon
4 zucchinis, diced
3 x canned creamed corn
2 cups vegetable stock Olive oil

Heat olive oil in large pan and cook onions and bacon until golden. Add zucchini and stir for 1 minute. Add remaining ingredients and simmer until zucchini is soft.