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
Serves: 4
GF
=R4=
Dilmah Beef, Moringa, Chilli, Cocoa & Cardamom Soup
Recipe / Dilmah
Serves: 6
=R1=
Cherry & Dilmah Cinnamon, Turmeric, Ginger & Nutmeg Soup
Recipe / Dilmah
Serves: 6
GF
=R2=
Chilled Pea & Avocado Soup with Dilmah Moringa, Chilli, Cocoa & Cardamom Soup
Recipe / Dilmah
Serves: 6
=R3=
For more information visit dilmah.com.au
4 nourishing soup recipes perfect for autumn
Made using Dilmah’s warming infusions, these four warming, nourishing soup recipes are perfect for chilly autumn days and nights.
Servings
Prep time
Cook time
Recipe
Ingredients
- Broth
- 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
- Soup
- 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
Lime wedges - Fish sauce
- Hoisin sauce
Method
- 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!
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
