Winter Warmers

By Scott Marley

If you're bored of the same old tinned soups why not make it yourself? A comforting bowl of soup has to be one of the easiest meals to whip up on your own Traditional Gazpacho Ingredients 1 1/2 pounds tomatoes, peeled seeded and diced 1 medium cucumber, peeled seeded and finely chopped 1 large green pepper, seeded and finely chopped 1 medium onion, peeled and finely chopped 2 large clove garlic, peeled and chopped 1 jalapeño chile, seeded and chopped 2 cups tomato juice 1/2 cup extra virgin olive oil Salt and pepper To Make Mix together half the tomatoes with the onion, cucumber and bell pepper in a large bowl. In a blender, purée the remaining tomatoes with the tomato juice, garlic, olive oil, jalapeño, salt and pepper. Stir into vegetables and mix well. Keep refrigerated until served. (Optional) Whisk in some sour cream right before serving to make it creamy Caribbean Chicken Soup Ingredients 1 3.5-lb fresh whole chicken 1 small onion, peeled and quartered 1/2 bunch cilantro 1 yam, peeled and julienned 1 red bell pepper, seeded and chopped 1/4 cup chopped fresh cilantro 1 piece of ginger, peeled and sliced 1 (13.5-oz.) can coconut milk 1 1/2 tablespoons grated gingerroot 1 tablespoon curry powder 1 teaspoon Caribbean or Asian chili sauce 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 3 bay leaves 2 tablespoons oil 1/4 cup slivered fresh mint 1/4 cup chopped fresh basil salt and pepper To Make Rinse the chicken and place in a large stockpot with the sliced ginger, cilantro and onion. Fill pot with water to about 3 inches above the ingredients. Bring to the boil. Skim surface (leave vegetables in pot), reduce heat and gently simmer chicken for 45 minutes. Add water, to keep chicken covered. Remove chicken to cool and strain stock. When the chicken is cool tear meat into shreds and discard skin and bones. Combine the coconut milk, chilli sauce, cinnamon, allspice and bay leaves in a bowl, then set aside. Heat a large pan over a medium heat and add oil, minced ginger and curry powder. Add yam and red bell pepper and sauté until peppers brighten in colour and yams begin to soften, about 2 minutes. Add coconut milk mixture and reserved chicken stock. Turn heat to low and simmer soup until yams are tender, about 15 minutes. Remove and discard bay leaves. Stir in shredded chicken and return soup to a simmer. Stir in chopped cilantro, mint, basil, salt and pepper. Serve warm. Curried Carrot and Parsnip Soup Ingredients 1 tablespoon curry powder 1 1/2 pounds carrots, peeled and sliced 2 tablespoons vegetable oil 1 onion, peeled and chopped 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 roma tomatoes, chopped 3/4 cup non-fat plain yoghurt 1 pound parsnips, peeled and sliced 8 cups vegetable broth 2 tablespoons chopped fresh parsley To Make Heat oil in a stockpot on a medium-low heat. Add onion and cook until soft (10 to 12 minutes) stirring occasionally. Add curry powder and cook 1 minute, stirring throughout. Add the carrots, parsnips and brith and bring to the boil. Then reduce the heat and simmer for 30 minutes, by the end the vegetables should be tender Purée in a blender in batches until smooth. Return to the pot, season with salt and pepper and heat throughout. Serve with a garnish of yoghurt, parsley and tomatoes.

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