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taste.com.au Cookbooks

taste.com.au Cookbooks Super Soups

A selection of your top-rated, favourite recipes pulled together in one cookbook from Australia's favourite food and lifestyle website taste.com.au. Each beautifully illustrated taste.com.au book is filled with hand-picked favourite recipes, along with expert hints, tricks and helpful advice to make cooking more fun and rewarding. We've got a cookbook for everyone, whether you love baking, need something fast and fab, want a super salad or feel like food that's a little more comforting. And our 'tried and tested' guarantee means you can be sure of perfect results every time.

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News Life Media Pty Limited
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$15.98(Incl. tax)
4 Issues

in this issue

1 min.

“ At the first hint of coller weather, I start craving soup. It’s the ultimate soul food, and it’s generally a satisfying, healthy option for lunch or dinner. Plus, it’s an easy way to use up leftover vegies in your crisper drawer. I also love that, for the most part, you can prepare soup ahead of time and then reheat it for a super-fast dinner, or portion it up for lunches. That’s why we’ve included some ‘soup-to-go’ recipes (see pages 14, 46 and 74) – you layer the ingredients in a jar the night before, then just add water to create an ‘instant’ soup that will make you the envy of the office. Soups with flavour-packed toppings are another fave, and you’ll find plenty of them here, too. Cheesy croutons,…

20 min.

smoky roast pumpkin soup with cheesy chorizo toast serves 4 | prep 20 mins | cooking 1 hour 1.2kg whole butternut pumpkin, halved lengthways 1 large red capsicum, deseeded, thickly sliced 2 small red onions, skin on, halved ½ garlic bulb, skin on 2 tbs extra virgin olive oil 2 tsp smoked paprika 2 tsp finely chopped fresh rosemary leaves, plus 1 tbs extra, to serve 500ml (2 cups) chicken stock 250ml (1 cup) almond milk (or milk of choice) cheesy chorizo toast 120g chorizo, finely chopped 1 sprig fresh rosemary 115g (1 1/3 cups) grated cheese blend 1 small baguette, thinly sliced 25g ( 1/3 cup) finely grated parmesan 1 Preheat the oven to 200°C/180°C fan forced. Line a large baking dish with baking paper. Place the pumpkin halves, cut side up, in the prepared dish. Add the capsicum, onion and garlic, cut side down. Drizzle…

19 min.

“This is excellent comfort food, with the traditional flavour of mac ’n’ cheese given extra zing and crunch by the lemon pangrattato.” Michelle Southan mac ’n’ cheese soup with lemon pangrattato serves 4 | prep 25 mins | cooking 20 mins 250g dried wholemeal penne 1 head broccoli, cut into small florets 50g butter 1 brown onion, finely chopped 1 garlic clove, crushed 2 tsp fresh thyme leaves, plus extra, to serve 2 tbs plain flour 750ml (3 cups) milk 500ml (2 cups) chicken or vegetable stock 150g (about 1) potato, scrubbed, cut into 1cm pieces 2 zucchini, cut into 2cm pieces 40g ( ½ cup) finely grated parmesan, plus extra, to serve (optional) 1 tsp ground nutmeg Extra virgin olive oil, to drizzle (optional) lemon pangrattato 2 tbs extra virgin olive oil 30g thinly sliced prosciutto (optional) 70g (1 cup) torn day-old sourdough bread 2 tsp lemon zest 1 Cook the…

12 min.

“This heartwarming soup combines some favourite Mexican flavours, including chipotle chilli, corn, black beans and chicken.” Michelle Southan chipotle pulled chicken & black bean soup with corn fritters serves 4 (makes 16 fritters) | prep 30 mins | cooking 40 mins 1 tbs extra virgin olive oil 2 (about 500g) chicken breast fillets 1 red onion, thinly sliced 1½ tbs chipotle chillies in adobo sauce, finely chopped, plus 2 tsp extra, to serve 2 tbs finely chopped fresh coriander stem, leaves reserved 2 tsp ground cumin 1 garlic clove, crushed 1L (4 cups) chicken stock 500ml (2 cups) water 155g ( ¾ cup) white quinoa 400ml can tomato puree 400g can black beans, rinsed, drained 180g ( 2/3 cup) Greek-style yoghurt Lime wedges, to serve crispy corn fritters 150g (1 cup) chickpea (besan) flour 1 egg 400g can corn kernels, rinsed, drained 3 green shallots, thinly sliced Vegetable oil, for shallow-frying 1 Heat…

7 min.

“Make this aromatic soup to the end of Step 2 up to 2 days ahead and store in the fridge. Then, it only needs 10 mins of cooking on the night!” Michelle Southan seafood soup with aioli & parmesan toasts serves 4 | prep 40 mins | cooking 1 hour 60ml ( ¼ cup) extra virgin olive oil 2 brown onions, thinly sliced 1 baby fennel, trimmed, thinly sliced 4 garlic cloves, thinly sliced 4 (about 580g) roma tomatoes, coarsely chopped Large pinch of saffron threads 250ml (1 cup) white wine 1.5L (6 cups) fish stock 400g boneless, skinless salmon fillets, cut into 3cm pieces 400g firm white fish fillets, cut into 3cm pieces 12 green prawns, peeled, tails intact 12 scallops 12 black mussels, cleaned, debearded 2 whole baby squid, thinly sliced 1 small baguette, thinly sliced diagonally 50g parmesan, finely grated 1/3 cup fresh continental parsley, chopped,…