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Thai Vegetable Soup

SERVES: 4
PREP TIME: 15 MINUTES
STOVE TOP TIME: 20 MINUTES
WONDERBAG TIME: 4-5 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 4 Tbsp olive oil
  • 2 cloves garlic, crushed
  • 2 stalks ginger, grated
  • 1 chili (optional)
  • 1 Tbsp ground salt
  • 1 Tbsp cumin
  • 1 Tbsp turmeric
  • 1 Tbsp garum masala
  • 500g/17.64oz butternut, chopped
  • 1 sweet potato, chopped
  • 1 large onion, diced
  • 10 leeks
  • 1 big handful of green beans
  • 3 carrots, chopped
  • 1 small broccoli head, chopped
  • 6 baby corn, chopped
  • 1 bunch of coriander
  • 2 tins of coconut milk

 DIRECTIONS

  1. Add the olive oil, onions, leeks, garlic, ginger, cumin, turmeric, garam masala and (chilies) to a large pot and allow them to heat up.
  2. Add the butternut, sweet potato, broccoli, corn, carrots and beans and mix them all together and allow to heat up.
  3. Once you have mixed all the above ingredients, add the 2 tins of coconut milk and the salt and bring to the boil.
  4. Allow to boil for 15 minutes and then place the pot into the Wonderbag.
  5. Cook for 4-5 hours and then slightly blend the soup using a hand blender.

To Serve: Serve with fresh coriander and homemade bread.

Tips: If you like the soup very thin, add some boiling water. You can decide once the soup is cooked, how smoothly you want to blend the mixture. I like to only blend half the mixture to give it more texture.

 

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Tomato Celery Soup

SERVES: 4
PREP TIME: 15 MINS
STOVE TOP TIME: 15 MINS
WONDERBAG TIME: 3 HRS
DIFFICULTY: EASY

INGREDIENTS

  • 2 tbsp olive oil
  • 2 onions, chopped
  • 4 long sticks of celery, chopped
  • 3 garlic cloves, peeled and grated
  • 4 whole big tomatoes, skins removed
  • 2 tins tomatoes, chopped
  • 10 cherry tomatoes (you can substitute this with another big tomato)
  • 250ml organic chicken or vegetable stock
  • 3 Tbsp sugar or 1 tbsp agave
  • Black pepper
  • Coarse salt
  • Fresh basil leaves
  • 250ml Fresh cream (optional)
  • Additional protein – bacon or butterbeans (optional)

 DIRECTIONS

  1. Heat up the oil/butter in a large pot.
  2. Add the onions, garlic and celery and simmer for about 3 minutes.
  3. Now add the fresh and tinned tomatoes and the stock – bring to the boil.
  4. Add the sugar/agave, mix and place in the Wonderbag.
  5. Leave in the Wonderbag for 3 hours.
  6. Remove and blend the soup with a handheld blender.
  7. If you want to, add 150ml-250ml fresh cream to the pot and mix. 

To Serve: Serve with fresh basil leaves, salt and pepper. Best served with homemade bread.

Tips: To make it easier to remove the tomatoes’ skins I leave them in some boiling water first. If you would like to add some protein to it – you could add a tin of butterbeans to the soup mix or you could cook some streaky bacon, and crumble it on top of the soup once the soup has been dished up – add the basil on top of the bacon!

 

 

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Tuscan Bean Soup

SERVES: 4
PREP TIME: 5 MINUTES
STOVE TOP TIME: 20 MINUTES
WONDERBAG TIME: 2 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 1 clove of garlic, finely chopped
  • 1 baby onion, finely chopped
  • 1 tbsp roughly chopped parsley and sage
  • 1 bay leaf
  • 1 litre chicken or vegetable stock
  • 50 g fresh bacon, roughly chopped
  • 1 pinch cracked black pepper
  • 4 tbsp extra virgin olive oil
  • 400g/14.11oz (1 can) cannellini beans
  • 1 tomato
  • 1 loaf ciabatta bread, sliced for croutons

DIRECTIONS

  1. In a large pot, braise the bacon over a low heat- so as not to colour.
  2. Add onion, garlic, and herbs. Braise in olive oil for 5 min, add chopped tomato and cook for further 5 min.
  3. Add can of beans, keep 4tbsp of beans aside for garnish.
  4. Add chicken or vegetable stock. Allow to simmer for 10 minutes.
  5. Blend and push the soup through a sieve.
  6. Bring your soup back to the boil and add your 4 tbsp garnish beans to the pot.
  7. Once soup has been brought to a boil, place the pot into the Wonderbag and allow to stand for 2 hours.

To make croutons: drizzle ciabatta slices with olive oil and grill, preferably over an open fire or in a frying pan until brown. Serve soup hot with croutons.

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French Onion Soup

SERVES: 2
PREP TIME: 5 MINUTES
STOVE TOP TIME: 30 MINUTES
WONDERBAG TIME: 1 HOUR
DIFFICULTY: EASY

INGREDIENTS

  • 3 Tbl olive oil
  • 1 tbl butter
  • 6 large onions, peeled and thinly sliced
  • 4 garlic cloves, peeled and crushed
  • 1 tbl sugar
  • 2 tbl plain flour
  • 1 cup dry white wine
  • 2 cups vegetable stock

DIRECTIONS

  1. Heat the oil and butter in a pot and add the onions. Fry gently for 10 minutes. Do not allow the onions to brown.
  2. Add the garlic and sugar, and continue to cook on a low heat for a further 15 minutes.
  3. Add the flour and cook for 2 minutes, stirring all the time.
  4. Pour in the wine and stir.
  5. Gently add the stock and bring to the boil.
  6. Cover the pot and simmer for 2 minutes on a medium heat.
  7. Place the lidded pot in the Wonderbag for 1 hour to finish cooking.
  8. Serve with toasted French bread.
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Butternut Squash Soup

SERVES: 4
PREP TIME: 10 MINUTES
STOVE TOP TIME: 10 MINUTES
WONDERBAG TIME: MINIMUM 2 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 1 butternut squash, peeled, deseeded and cut into 1-inch cubes
  • 2 yellow onions, finely diced
  • 3 Tbsp of olive oil
  • 1 tsp fresh thyme
  • ½ tsp cinnamon
  • 4 cups (1 liter) vegetable stock
  • Salt and pepper to taste

 DIRECTIONS

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the onions and sauté until translucent (about 5 minutes).
  3. Add the butternut squash, thyme and stock.
  4. Increase the heat to high, and bring to a boil.
  5. Reduce heat to medium-low and simmer, covered for about 5 min.
  6. Place your lidded pot in the Wonderbag for a minimum of 2 hours to finish cooking.
  7. Purée using a staff-blender or food processer.
  8. Season with salt and pepper to taste, and serve.

 

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Halloween Squash Soup With Green Brain Juice

Serves: 4 – 6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 10 MINUTES
WONDERBAG TIME: 2 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 1kg butternut squash, peeled, deseeded and cut into 1-inch cubes
  • 2 yellow onions, finely diced
  • 2 cloves garlic, chopped
  • 45ml of olive oil
  • 5ml fresh thyme
  • 2,5ml cinnamon
  • 1 ¼ lt vegetable bouillon
  • 7,5ml Salt
  • 7,5ml pepper

DIRECTIONS

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the onions and garlic and sauté until translucent (about 5 minutes).
  3. Add the butternut squash, thyme and bouillon.
  4. Increase the heat to high, and bring to a boil.
  5. Reduce heat to medium-low and simmer, covered for about 5 minutes.
  6. Place your lidded pot on a mat or cloth in the Wonderbag for a minimum of 2 hours to finish cooking.
  7. Purée using a stick blender or food processer.
  8. Serve with a swirl of fresh cream and a dollop of basil pesto.
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Chicken Taco Soup

SERVES: 4 – 6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 20 MINUTES
WONDERBAG TIME: 2 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 500ml water
  • 2 x 400g tin of black beans, drained and rinsed
  • 375ml frozen corn
  • 150ml tomato paste
  • 250ml water
  • 3 chilli’s, chopped
  • 30ml sugar
  • 15ml paprika
  • 15ml mixed herbs
  • 7,5ml chipotle seasoning
  • 10ml salt
  • 7,5ml pepper
  • 3 large boneless chicken breasts
  • 1 cup grated cheddar cheese for serving
  • Sour cream for serving
  • Crushed tortilla’s for serving

DIRECTIONS

  1. Fry the onion and garlic in the oil until lightly golden.
  2. Add the water, black beans, corn, tomato paste, chilli, sugar, paprika, mixed herbs, chipotle seasoning, salt and pepper and bring to the boil.
  3. Cut the chicken breast in half to give 2 thinner fillets and place on top of the soup.
  4. Place the lid on the pot and simmer for 10 minutes.
  5. Place in the Wonderbag on a mat or cloth, seal and leave to cook for 2 hours.
  6. Remove the chicken breast, shred and stir into the soup.
  7. Serve with grated cheese, sour cream and crushed taco’s on top of the soup.
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Vegetable Barley Soup

SERVES: 4 – 6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 35 MINUTES
WONDERBAG TIME: 2 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 200ml barley
  • 2 lt water
  • 30ml oil
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 1 onion, finely chopped
  • 3 clove garlic, chopped
  • 125g mushrooms, chopped
  • 200ml frozen corn
  • 2 vegetable bouillon cube
  • 250ml tomato paste
  • 30ml brown sugar
  • 15ml mixed herbs
  • 15 ml salt
  • 10ml ground black pepper

DIRECTIONS

  1. Boil the barley in 1lt water for 20 minutes.
  2. Heat the oil in a medium sized pot and fry the onion and garlic until golden.
  3. Add the remaining vegetables and fry for 3 minutes.
  4. Add the tomato paste, barley and water and seasoning.
  5. Bring to the boil for 5 minutes, put the lid on and place in the Wonderbag on a mat or cloth, seal and leave to cook for 2 hours.
  6. Serve with chopped parsley on top and fresh rolls.