4 nourishing soup recipes perfect for autumn
Dilmah Natural Infusions are crafted with natural ingredients, spices, herbs and strong provenance. The rooibos and green rooibos base is antioxidant-rich, with spices mostly sourced from Dilmah’s own spice gardens or from small farmers in the Matale district of Sri Lanka. Enjoy natural goodness that tastes great with Dilmah.
Dilmah Chicken Soup with Cinnamon, Turmeric, Ginger & Nutmeg Soup
Recipe / Dilmah
- 1 free-range chicken, around 1.25kg, quartered
- 2 stalks fresh lemongrass, bruised & tied in a knot
- 6 kaffir lime leaves
- 1 tsp salt, plus more to taste
- 1 tsp peppercorns
- 1½ tbsp coriander seeds
- 2 tsp cumin seeds
- 5 shallots, peeled & halved
- 12 Dilmah Cinnamon, Turmeric, Ginger & Nutmeg Teabags
- 3 tbsp peanut oil
- 150g uncooked vermicelli rice noodles
- 1 tbsp lime juice
- 4 choko, peeled & diced
- 2 handfuls greens such as kale, celery leaves, mint, Thai basil & coriander leaves, chopped
- 2 shallots, thinly sliced & fried in vegetable oil until brown
- A few limes, quartered
- Chilli paste (sambal), for serving
- Bone out the chicken, reserving the bones for broth.
- Place the bones with the lemongrass, lime leaves and salt in enough water to cover them. Bring to the boil and cook for 30 mins, simmering. Skim occasionally to get a clear broth.
- Strain and place back on the stove.
- Gently toast peppercorns, coriander seeds and cumin seeds in a frying pan.
- Add halved shallots and teabags to the broth.
- Add chicken breasts and legs to broth. Bring to a simmer and cook for 15 mins. Remove the teabags.
- After 5 mins, remove chicken from the broth and remove the skin from the chicken.
- Cook noodles according to package directions.
- Turn off heat and stir in lime juice. Taste and season if needed.
- To serve, slice the chicken breast, add the cooked noodles, choko, greens and pour broth over.
- Serve with a lime wedge and sambal. Enjoy!
Dilmah Beef, Moringa, Chilli, Cocoa & Cardamom Soup
Recipe / Dilmah
- 2kg beef knuckles or leg bones
- 4L cold water
- 2 medium onions, quartered
- 4-inch piece fresh ginger, halved lengthwise
- 20 Dilmah Moringa, Chilli, Cocoa & Cardamom Teabags
- 1½ tbsp salt
- ¼ cup fish sauce
- 2 tbsp cane sugar
- 1 packet (⅛-inch-wide) dried or fresh banh pho noodles
- 300g round, sirloin or tri-tip steak, thinly sliced across the grain
- 1 onion, thinly sliced
- ¼ cup chopped coriander leaves
- To garnish
- Sprigs fresh mint, Asian or Thai basil
- Bean sprouts
- Red chilies, thinly sliced
- Fish sauce
- Hoisin sauce
- To make the broth, begin by parboiling bones: add beef bones to a large pot that will hold at least 10L. Cover bones with cold water. Place pot onto high heat and bring to a boil. Boil for 3-5 mins.
- Drain bones, discarding water. Rinse bones with warm water and scrub stockpot to remove any residue that has stuck to the sides. Add the bones back to the stockpot and cover with 3L of cold water.
- Next, move an oven rack to a high position then turn grill to high. Line a baking sheet with aluminium foil.
- Place onions and ginger onto baking sheet then grill for 10-15 mins, turning occasionally so they become charred or browned on all sides.
- Tie the teabags together with butchers’ twine to seal.
- Bring the stockpot with parboiled bones and water to a boil then lower to a gentle simmer. Add charred onion and ginger as well as the tea.
- Next, add salt, fish sauce and cane sugar.
- Continue to simmer broth for 3 hrs. If at any time foam or scum rises to the surface, use a spoon to remove it.
- Use tongs or a wide mesh spoon to remove bones, onion and ginger from broth then strain through a fine mesh strainer.
- The broth will have a layer of fat on the top. There are two ways to remove this. First, if you plan to enjoy the broth now, skim the fat from the top of the broth using a spoon. If you do not mind waiting, you can also pour the broth into containers then refrigerate overnight. As the broth cools, the fat will solidify, making it very easy to remove.
- To assemble bowls, bring the broth to a gentle simmer over medium heat.
- If you are using dried noodles, add noodles to a bowl then cover with hot water and soak for 15-20 mins until soft and opaque. If you are using fresh, add to a colander then rinse with cold water. Bring a medium saucepan filled with water to a boil. Place noodles into boiling water and cook for about 10 secs or until they collapse. Drain noodles then divide between bowls.
- Now arrange slices of raw meat into each bowl, then top with hot broth. Finish broth with onion slices and coriander leaves.
- Serve with a plate of optional garnishes. Enjoy!
Cherry & Dilmah Cinnamon, Turmeric, Ginger & Nutmeg Soup
Recipe / Dilmah
- 5 cups cherries, stemmed & pitted
- 6 Dilmah Cinnamon, Turmeric, Ginger & Nutmeg Teabags
- 2 cups water
- 150g cherry purée
- ¼ cup granulated sugar
- 2 cups medium-dry Riesling
- ½ tsp xanthan gum, to emulsify
- 1 tsp orange zest
- 2 tbsp orange juice
- 1 tsp lemon juice
- 2 tbsp Kitul palm treacle
- Sour cream, for garnish
- Place 3 cups cherries in a medium pot. Add teabags, water, cherry purée, sugar and Riesling. Simmer over low heat until cherries are soft, about 15 mins.
- Transfer mixture to a blender or food processor and pulse until puréed, adding xanthan gum to emulsify to the required consistency. Bring back to pot.
- Add orange zest, orange juice, lemon juice and remaining 2 cups cherries. Then add palm treacle. Stir to combine. Let it simmer for a few extra minutes then transfer to a glass bowl, cover and refrigerate until cold.
- Ladle into bowls.
- If desired, garnish with a dollop of sour cream and a sprinkling of Dilmah Cinnamon, Turmeric, Ginger & Nutmeg Tea Leaves.
- Serve as a first course or a sweet dessert.
Chilled Pea & Avocado Soup with Dilmah Moringa, Chilli, Cocoa & Cardamom Soup
Recipe / Dilmah
- 1 slice stale bread
- 2 tbsp water
- 500g fresh or frozen peas, defrosted if frozen
- 600mL vegetable stock
- 8 Dilmah Moringa, Chilli, Cocoa & Cardamom Teabags
- 2 garlic cloves, peeled
- 1 cucumber, peeled & roughly chopped
- 2 ripe avocados, peeled, halved & destoned
- 50g pea shoots, plus extra to serve
- A small bunch mint, leaves picked
- A small bunch parsley, stalks trimmed
- Sherry vinegar, to taste
- Plain yoghurt, extra-virgin olive oil & crusty bread, to serve
- Place the bread and 2 tbsp water in a bowl and leave to soften.
- Blanch the peas (fresh only) in boiling water for 3 mins, then quickly drain and run under cold water.
- Infuse vegetable stock for 10 mins with Dilmah Moringa, Chilli, Cocoa & Cardamom Teabags, then chill.
- In a blender, blitz peas, garlic, cucumber, avocados, pea shoots, herbs, tea-infused stock and soaked bread until smooth. Season with salt and pepper. Add vinegar. Chill for about 30 mins.
- Divide between bowls, drizzle with yoghurt and olive oil, then top with extra pea shoots. Serve with bread.
For more information visit dilmah.com.au
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