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Minestrone Soup

Minestrone Soup

Minestrone Soup
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Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Servings (editable): 8
Author: Katie @ The Daily Menu

Ingredients

  • 750 g Beef Shins
  • 1 Onion
  • 2 Celery Stalks
  • 2 Carrots
  • 1 Kumara
  • 1 c Pams Soup Mix (barley, lentils, split peas)
  • 1 Tin of Tomatoes
  • 2 tbsp Tomato Paste
  • 6 tsp Beef Stock Powder
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Dried Parsley
  • 1/2 tsp Red Chilli Flakes (optional)
  • 1 c Dried Pasta
  • Salt/Pepper

Instructions

  • Add the beef shins to a large soup pot
  • Dice the onion and celery stalks, add to the soup pot
  • Peel and grate the carrots and kumara, add to the soup pot
  • Add the soup mix, tinned tomatoes and tomato paste to the soup pot with 6 cups of water
  • Add the beef stock powder, onion powder, garlic powder, dried parsley and red chilli flakes if using to the soup pot. Cover and simmer for 2 hours, stir occasionally
  • Add the dried pasta to the soup pot, cover and simmer for 15 minutes (add extra water if needed). Taste and season with salt and pepper
  • Serve
Thai Pumpkin Soup

Thai Pumpkin Soup

Thai Pumpkin Soup
4.80 from 5 votes
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Prep Time: 15 minutes
Cook Time: 1 hour
Author: Katie @ The Daily Menu

Ingredients

  • 2 kg Pumpkin
  • 1 tsp Butter
  • 1 Onion
  • 4 Garlic Cloves
  • 1 tsp Fresh Ginger
  • 2 tbsp Red Curry Paste
  • 6 tsp Chicken Stock Powder (Massel Brand)
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Dried Parsley
  • 1 tin Coconut Cream
  • 1/4 c Fresh Coriander
  • 1/2 tsp Red Chilli Flakes (optional)

Instructions

  • Peel and dice the pumpkin into cubes
  • Slice the onion, crush the garlic cloves and grate the ginger. Add to a large soup pot with the butter and cook for 3-4 minutes over a medium heat
  • Add the red curry paste to the soup pot and toss to coat the onion mixture. Cook for 1-2 minutes, until fragrant
  • Add the diced pumpkin to the soup pot
  • Add the chicken stock powder, onion powder, garlic powder and dried parsley to the soup pot
  • Add the tin of coconut cream and 5 cups of water to the soup pot. Cover and bring to the boil, turn the heat down to a gentle simmer and continue to cook for 1 hour, or until the pumpkin is fully cooked. Stir occasionally
  • Remove the soup pot from the heat and blend using a handheld stick blender until smooth. Taste and season with salt and pepper, add the red chilli flakes if preferred
  • Serve with the fresh coriander leaves
Chicken Noodle Soup

Chicken Noodle Soup

Chicken Noodle Soup
3.93 from 14 votes
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Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Servings (editable): 10
Author: Katie @ The Daily Menu

Ingredients

  • 1 kg Chicken Drumsticks
  • 1 Onion
  • 4 Garlic Cloves
  • 1 c Pams Dried Soup Mix (lentils, split peas, barley)
  • 8 tsp Chicken Stock Powder (Massel Brand)
  • 1 tsp Dried Parsley
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 2 tsp Onion Flakes
  • 1 tbsp Cornflour
  • 1 tsp Black Pepper
  • 1/2 tsp Salt
  • 1/2 tsp Celery Seeds
  • 2 Carrots
  • 2 Orange Kumara
  • 250 g Frozen Mixed Vegetables
  • 100 g Dried Spaghetti Pasta

Instructions

  • Add the chicken drumsticks to a large stock/soup pot
  • Slice the onion and crush the garlic cloves. Add to the stock pot
  • Add the soup base mix or a mixture of dried split peas, dried lentils and barley to the stock pot
  • Add the chicken stock powder, parsley, onion powder, garlic powder, cornflour, onion flakes, celery seeds, salt and pepper to a cup or small bowl. Add a small amount of water and stir so no lumps form. Add to the stock pot
  • Peel and grate the carrots and kumara, add to the stock pot
  • Add 8 cups of water to the stock pot, stir and cover. Bring to boil, then turn the heat down to a simmer and continue to cook for 2 hours – stir occasionally
  • Remove the chicken drumsticks from the soup pot and take the chicken meat off the bones – return the meat back to the soup pot and discard the drumstick bones
  • Break the dried spaghetti pasta into small pieces, add to the stock pot. Cover and simmer for 15 minutes. Taste the soup and season with salt and pepper if needed
  • Serve
Sausage Rolls

Sausage Rolls

Sausage Rolls
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings (editable): 8
Author: Katie @ The Daily Menu

Ingredients

  • 250 g Sausage Meat
  • 250 g Beef Mince
  • 1 Egg
  • 1 tbsp Sweet Chilli Sauce
  • 1 tsp Beef Stock Powder
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Dried Parsley
  • 4 Sheets of Flaky Puff Pastry
  • 1 tbsp Milk

Instructions

  • Preheat the oven to 180°C. Line two oven trays with non stick baking paper
  • Add the sausage meat, beef mince, egg, sweet chill sauce, beef stock powder, garlic powder, onion powder and dried parsley to a bowl. Add 1tbsp of breadcrumbs or flour if the mixture isn't sticking together. Mix well using your hands
  • Defrost the pastry sheets until they are soft enough to roll. Add some of the mince mixture to the end of the pastry sheet – arrange in a log shape running lengthways across the pastry sheet, roll and slice the pastry. Repeat until you have used up all of the mince
  • Slice the rolls into pieces and place on the baking tray
  • Brush the top of the pastry with milk. Bake in the oven for 15-20 minutes, until golden brown
  • Serve
Keto Yoghurt Iceblocks

Keto Yoghurt Iceblocks

Keto Yoghurt Iceblocks
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Cuisine: Keto
Prep Time: 5 minutes
Servings (editable): 6
Author: Beka @the keto housewife

Ingredients

  • 1 1/2 cups Fresh n Fruity Greek Yoghurt
  • 1 packet Aeroplane Lite Raspberry Jelly
  • 50 grams Healtheries Dark Choc Chips Melted for Drizzle

Instructions

  • Make jelly mix with 1 cup of boiling water and set aside to cool
  • Once jelly has cooled beat in with yoghurt until smooth
  • Pour into iceblock moulds or ice cube trays and pop into the freezer to set about 4 hours
  • Remove from moulds and drizzle over melted chocolate

Nutrition

Carbohydrates: 2g

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