BFPLPERTH.COM

HOMELESS HEALTHCARE SOUP KITCHEN

August 5 - 9, 2019

ROAST PUMPKIN SOUP

BFPLPERTH.COM

Ingredients:

• ½ pumpkin (1kg)

• 100g carrot

• 100g celery

• 25g garlic

• 100g onion

• ¼ leek

• 5g fresh thyme

• 1L water

• 15g sea salt

• 5g pepper

Method:

1. Cut pumpkin into large wedges, steam roast at 180° for 45 minutes.

2. Allow pumpkin to cool, then remove skin and seeds.

3. Sauté onion, garlic, celery, carrot and leek until soft.

4. Add pumpkin, thyme, water and seasoning.

5. Bring to the boil, allow to cool and blitz.

Primal Pantry

BFPLPERTH.COM

Ingredients:

• Sweet potato

• Garlic

• Onion

• Cumin

• Ground coriander

• Paprika

• Vegetable stock

• Butter

• Salt

• Pepper

Method:

1. Peel and chop the onions and garlic.

2. Wash, peel and dice the sweet potato.

3. Sauté onion and garlic in butter until soft.

4. Add the sweet potato, vegetable stock and the rest of the spices and boil/simmer for 30 minutes.

5. Remove from the heat and blend until smooth.

Basilica

MOROCCAN SPICED SWEET POTATO SOUP

POTATO, LEEK AND HAM SOUP

BFPLPERTH.COM

Ingredients:

• 1tbs vegetable oil

• 1tbs butter

• 500g potatoes (peeled and roughly chopped)

• 1 clove of garlic (finely sliced)

• 1 leek (roughly sliced)

• Ham hock

• 600ml vegetable stock

• 100ml heavy cream

• Salt

• Pepper

Method:

1. In a heavy based pot, slowly heat vegetable oil and butter. Add leek and garlic and gently sweat.

2. Once translucent, add vegetable stock and ham hock, leave to simmer. After 2 hours pull out ham hock, cool, shred meat and place to the side.

3. Add potatoes and cream to leek, garlic and stock mixture - continue to cook until potatoes are soft. Once cooked, cool slightly and blend until smooth.

4. Stir through shredded ham meat. Season with salt and pepper to taste.

W Churchill

LOADED POTATO AND GARLIC SOUP

BFPLPERTH.COM

Ingredients:

• 1 knob of butter

• 5 cloves of garlic

• 1 medium brown onion

• 600g royal blue potatoes - peeled, washed and diced

• 2 celery sticks

• 1 medium carrot

• 1L chicken (or vegetable) stock

• 250ml milk

• 600ml cream

To serve:

• Crusty bread

• 1 bunch of chives - chopped

• 100g crispy bacon bits

• 100g shredded cheddar cheese

• A dollop of sour cream to serve

• Smoked paprika

Method:

1. Peel and chop the onions and garlic.

2. Wash, peel and dice the rest of the vegetables.

3. Melt the butter in a pot and gently sauté the onions and garlic. Add the diced vegetables, stock and a pinch of salt.

4. Bring the pot up to a simmer and cook for around 15-20 minutes.

5. Add the milk, cream and gently simmer. Season with salt and pepper.

6. Remove from the heat and blend until smooth.

7. Pass through a fine sieve and serve in bowls.

8. Top with some freshly chopped chives, crispy bacon bits, shredded cheddar, a small dollop of sour cream and a pinch of smoked paprika.

The Heritage Wine Bar

CHICKEN LAKSA SOUP

BFPLPERTH.COM

Ingredients:

• 100ml vegetable oil

• 400ml coconut milk

• 750ml chicken stock

• 1 cup of water

• 50ml fish sauce

• 100g palm sugar

• Lime leaves

• 1/3 cup of laksa paste

• 500g chicken thigh (steamed and shredded)

• 200g flat rice noodles

• 400g corn kernels

• coriander for garnish

• spring onion for garnish

Method:

1. Cook laksa paste in vegetable oil in a heavy based pot, add stock, coconut milk, lime leaves, palm sugar, fish sauce and water then simmer for 1.5 hours to develop the flavour.

2. Cook flat noodles and set aside.

3. To serve put chicken, corn and noodles in a bowl and ladle hot soup over, garnish with coriander and spring onion.

Print Hall

PEA AND HAM SOUP

BFPLPERTH.COM

Ingredients:

• 10g butter

• 1 brown onion sliced

• 3 garlic cloves (crushed)

• 700g ham hocks

• 300g dried green split peas

• 300g green peas

• 100ml EVO oil

Method:

1. Cook onions and garlic in EVO and butter until soft and sweet without any colour.

2. Add ham hocks and 1.5 litres of water ensuring they are covered at all times.

3. Simmer for approximately 2 hours.

4. The hocks will be ready when the meat can be easily pulled from the bone.

5. Remove hocks from the liquid and set aside to be shredded.

6. Add split peas and continue to cook for approximately 1 hour or until very soft, add green peas and puree.

7. Once ham is shredded mix back through the soup and serve.

Print Hall