Kel's Favourite Spicy Lamb Soup

INGREDIENTS:

2 Large onions, roughly chopped
3 red chillies, seeded, chopped
3-4 cloves garlic
2cm piece of ginger, chopped
1 teaspoon ground black pepper
6cm piece lemon grass, white only, chopped
1/2 teaspoon ground cardamom
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon ground turmeric
2 tablespoons peanut oil
1.5kg lamb neck chops
2-3 tablespoons vindaloo paste
2 1/3 (580mls) coconut cream
1/4 cup soft brown sugar
2-3 tablespoons lime juice
4 kaffa lime leaves


METHOD:

1. Put the onion, chilli, garlic, ginger, pepper, lemon grass, and spices in a food processor. Process to paste. Heat half the oil in a large pan and brown the chops in batches. Remove

2. Add the remaining oil to the pan and cook the spices and vindaloo pastes for 2-3 minutes. Add the chops and 7 cups (1.75 litres) of water cover and bring to the boil. Reduce the heat; simmer, covered, for 1 hours. Remove the chops from the pan and stir in the coconut cream. Remove the meat from the bones and return to the pan.

3. Add the sugar, lime juice, and leaves. Simmer, uncovered, over a low heat for 20-25 minutes, until slightly thickened. Garnish with coriander.

Rachael's Caramelised Onion and parsnip Soup

We are getting into colder weather and I love soup. I have the best soup cook book ever and thought I would share some of my favs with you guys!

Plus they are really cheap to make……

Ingredients:

30g Butter
3 Large Onions, halved and thinly sliced
2 tablespoons firmly packed soft brown sugar
1 cup dry white wine
3 Large parsnips
1.25 litres vegetable stock
1/4 cup cream
Fresh thyme leaves to garnish

Method:

1. Melt the butter in a large saucepan. Add the onion and sugar and cook over a low heat for 10 minutes. Add the wine and parsnips, and simmer, covered, for 20 mins, or until the onions and parsnips are golden and tender.

2. Pour in the stock, bring to the boil, then reduce the heat and simmer, covered, for 10 mins. Cool slightly, then place in a blender and blend until smooth. Season. Drizzle with a little cream and sprinkle fresh thyme leaves over the top. Serve with toasted crusty bread slices.

Also freezes