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This is one I made for the swap I am in this month. It is so quick and easy and tastes wonderful, it is probably a little thick to be called a soup, more like a variation on traditional lasagna with a little more juice. I made as is except for adding 3 cloves of fresh garlic and a little more Parmesan cheese and I used fresh lasagna sheets to cut even more off the cooking time. We all thoroughly enjoyed this and it will become a regular in our house especially as a great throw together after work meal, it reheats and well and I thought it tasted even better the second day. If you want to see other photos or read more reviews on this recipe please click here.
If you have been keeping up with the progress of my beautiful handcr
afted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 1/2lbs Ground beef
1 Onion, chopped
2 (14 ounce) Chicken broth
2 (14 ounce) Diced tomatoes
1 (15 ounce) Tomato sauce
2 Teaspoons Italian seasoning
1 Teaspoon Worcestershire sauce (I added 1 Tablespoon)
1/2 Teaspoon garlic powder (I added 3 fresh and cooked them with the onion)
1 Teaspoon brown sugar
1/2 Teaspoon salt
1/4 Teaspoon black pepper
1/4 Cup grated Parmesan cheese (I added extra)
1 1/2 Cups lasagna noodles, broken (I used fresh sheets to cut back on cooking time.)
1 (4 ounce) Italian seasoned croutons (optional)
2 1/2 Cups mozzarella cheese, shredded
Method
1. In large 5 quart saucepan, brown ground beef and onion. Drain.
2. Stir in chicken broth, diced tomatoes, tomato sauce, Italian seasoning, worcestershire sauce, garlic powder, brown sugar, salt and black pepper. Bring to a boil and turn back to simmer on low heat for 30 minutes.
3. Add broken lasagna noodles and simmer until noodles are tender. Stir in Parmesan cheese.
4. Ladle soup into bowls and top with croutons. Sprinkle with Mozarella cheese and serve immediately.
Serves 6
All photos taken by me unless otherwise stated.
This is a wonderful quick and easy soup that has some wonderful flavours and smells delicious while cooking. It makes for a wonderful lunch or serve as a dinner with some bread or you could add noodles to make it more substantial. It sounds like a lot of ingredients but they all come together with ease and in all it only takes about 30-35 Min’s to get on the table.If you have been keep
ing up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Tablespoons peanut oil
500g Chicken fillet, sliced thinly
1 Medium leek (350g), sliced thinly
3 Cloves garlic, crushed
1 Teaspoon mild curry powder
1 Teaspoon ground cumin
1 Teaspoon ground coriander
4 Cups chicken stock
1 Stem fresh lemon grass, halved
500ml Coconut milk
2 Teaspoons sambal oelek
1 Tablespoon cornflour
1 Tablespoon water
1 Teaspoon fish sauce
1 Red capsicum (200g), sliced thinly
4 Green onions
1 Lime, juice of
1 Tablespoon fresh coriander, chopped finely
Method
1. Heat 1 Tablespoon peanut oil in a pan, cook, chicken in batches until browned, remove and set to one side.
2. In the same pan heat the remaining oil and add the leek and garlic, cook, stirring, until soft.
3. Transfer the leek and garlic to a large saucepan along with the chicken, add curry powder, cumin and coriander, stir, until fragrant.
4. Stir in stock, lemon grass, milk and sambal, bring to the boil, simmer, uncovered, 10 Min’s.
5. Mix the tablespoon of water with cornflour, add this along with the fish sauce, stir over heat until soup boils and thickens.
6. Just before serving stir in capsicum, onion, juice and coriander.
Serve soup hot by itself or with bread.
Serves 4-6
4 dinner portions 8 lunch portions
