Winter Warmers | Mildura Boudoir Photography

Winter Warmers | Mildura Boudoir Photography

Winter Is Coming.....No, this isn't a promo for another GoT season - it's a fact! So what is the greatest thing to consume whilst you're in your cosy ugg boots and Pure Beauty Photography hoodie with the heater keeping you toasty???? Soup!!! It really is so simple to make, and the sky is the limit! You can basically make a soup out of almost anything! Do you know you can make Cheese Soup? Sounds dubious, but I kid you not, it is actually delicious!!!!
Here's a couple of my Winter Soup go-to recipes that will warm the cockles of your heart!
​Go On - Get Cookin' Good Lookin'

Pumpkin and Roast Vegetable Soup

1 Pumpkin *I use Japla pumpkin, but any is fine!
1 bulb Garlic
1 Brown Onion
3-4 Potatoes
1 knob Ginger (you can omit this if you don't like Ginger)
3-4 Carrots
You can add any root vegetables you fancy!
Vegetable Stock
Water
Salt & Pepper

Peel & Chop Vegetables to roasting size & place on oven tray with bulb of garlic, ginger & season with Salt & Pepper & drizzle in Olive Oil.  Cook in preheated oven at 180 degrees for around 40 minutes or until roasted & starting to caramelise.

Once vegetables are softened & caramelised, remove from oven tray to large saucepan, remove garlic cloves from bulb (you should be able to squeeze gently from the bottom of the bulb & clove will pop out - but be careful - it will be super hot!)

Add in enough hot water with stock cubes crumbled & dissolved to cover vegetables. Use a stick blender to puree roasted vegetables & mix together all ingredients.

Once blended, Simmer & stir over stove until all ingredients are fully combined. If soup is too thick for your liking - add some more water & stir in. Season with Salt & Pepper to taste.

Serve with crusty buttered fresh bread (Sour Dough is awesome!) & stir in some fresh cream or goats cheese & Enjoy!

** Use however many vegetables & pumpkin looks good to you - I don't really measure anything, but I taste during the cooking process to ensure it's to my liking **
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Lamb Shank and Vegetable Soup

4 Lamb Shanks
2 Brown Onions
1/2 Celery
4 Carrots
Vegetable & Chicken Stock Cubes
Water

** You can add in potatoes, barley, lentils - whatever you want! **

Dice Brown Onions, Slice Celery & Carrots and Place in Stock pot on medium stove. Add in Lamb Shanks (don't get the frenched ones - they are more expensive and have so much meat removed). Cover with enough water to cover all ingredients. Season with Salt & Pepper. Crumble in 1 of each stock cube (keep tasting, as you may want/need to add in another 1 or 2 during the cooking process). Heat up until soup is boiling & turn stove down to a slow simmer.

Simmer, stirring occasionally for 2-3 hours until meat is falling off the bone & easily removed.

Taste the soup, you may need to add more seasoning, or another crumbled stock cube. Keep in mind that the flavours will develop while cooking - so don't over season! If it tastes too salty early in the cook - it's only going to get stronger later!

If the water starts to evaporate during cooking, add more.

This is a hearty soup & again, fantastic served with buttered bread on the side! This is also really good for your gut health by cooking the meat on the bone throughout the whole process.

I also love Hot & Spicy Soups - think a delicious Thai Curry inspired soup! Another favorite is the Kick Start Soup - so full of vegetables & really filling & good for you too!

Happy Cooking!

​Kim x