Soup & Stews on Nathan Hollows

Tomato Soup

Tue, 09 Jun 2026 00:00:00 +0000

Original Recipe

Ingredients

50g Tbsp unsalted butter
2 yellow onions
3 garlic cloves, (1 Tbsp minced)
1.5kg crushed tomatoes and juice
2 cups chicken stock
1/4 cup chopped fresh basil, plus more to serve
1 Tbsp sugar, or added to taste
1/2 tsp black pepper, or to taste
1/2 cup heavy whipping cream, or to taste to combat acidity
1/3 cup parmesan cheese, freshly grated, plus more to serve

Directions

Heat a nonreactive pot or enameled dutch oven over medium heat.
Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden.
Add minced garlic and sauté 1 minute until fragrant.
Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.
Blend with an immersion blender.
Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.*
Ladle into warm bowls and top with more parmesan and chopped fresh basil.

Curried carrot and butternut squash soup

Wed, 06 Dec 2023 00:00:00 +0000

Original recipe Serves 4

Ingredients

1kg butternut squash, cut into small cubes
2 tablespoons oil olive or coconut oil
150g carrots chopped small
1 cup chopped leek or onion
3 large garlic cloves finely chopped
2-3 teaspoons ginger puree
2-3 teaspoons curry powder
2 teaspoons turmeric powder optional
½ teaspoon sea salt
⅛ teaspoon pepper I used white for this recipe
3 cups broth chicken or vegetable, preferably homemade
4-6 tablespoons pomegranate seeds
4 tablespoons toasted pumpkin seeds see link below

Directions

Heat oil in a medium pot until warm. Add chopped carrots and leeks. Cook until softened. Add the garlic and cook 1 minute. Add the ginger, curry powder, turmeric (if using) salt and pepper. Cook for 1-2 minutes for the flavors of the spices to bloom. Add the squash and broth. Cover and simmer until all vegetables are very tender, about 20 minutes.
Puree soup until smooth in a Vitamix or blender. Serve warm, garnished with pomegranate seeds and toasted pumpkin seeds if desired. Leftover soup keep well refrigerated for 4-5 days.

Notes

Serve topped with Greek yoghurt or cream, and citrusy dukkah. This also goes well with Quick Naan

Italian Beef Stew

Sat, 10 Jun 2023 00:00:00 +0000

Original Recipe

Ingredients

Spice rub

2 teaspoons garlic salt
1 teaspoon onion powder
1 teaspoon ground black pepper

Stew

1.5–2 kg well-marbled beef chuck roast trimmed of large pieces of fat and cut into 1½-inch pieces
2 tablespoons extra virgin olive oil
1 large onion finely chopped
6 medium cloves garlic finely minced
6 ounces tomato paste (1 6-ounce can)
1 tablespoon Italian seasoning
1 tablespoon brown sugar
2 teaspoons anchovy paste
2 tablespoons all-purpose flour
1 ½ cups dry red wine
2 tins tomatoes
1 ½ cups low sodium beef or chicken broth maybe more
2 tablespoons finely chopped fresh rosemary divided
1 tablespoon Worcestershire sauce
2 tablespoons capers drained and rinsed
1 teaspoon kosher salt
About 4 medium-large carrots, peeled and cut into ½-inch slices on a diagonal.
¾ cup pitted Kalamata olives

Directions

Combine garlic salt, onion powder and pepper in a small bowl and stir to combine. Set aside.
Cut the beef into chunks about 1½-2 inches in size, trimming off any large areas of fat. Place the meat in a large bowl. Sprinkle the garlic salt mixture over the beef and stir well to coat.
Preheat the oven to 325˚F. In a large heavy-duty pot or Dutch oven, heat 1 tablespoon of the oil until hot and shimmering. Add ½ of the seasoned beef and spread to a single layer. Cook undisturbed for 3-4 minutes or until the underside of the beef is well browned. Stir, flipping the meat to the opposite side.
Continue to cook for another 3-4 minutes, stirring once to redistribute meat halfway through. Remove meat with a slotted spoon to a large clean plate or bowl. Add another tablespoon of oil to the pot and repeat the searing with the second half of the beef, adding the second batch again to the plate (or bowl).
Lower the heat to medium-low and add the onions, stirring occasionally for 3 minutes until softened. As the onions begin to release their juices, scrape the brown bits from the bottom of the pan. Add the garlic, tomato paste, Italian seasoning, brown sugar and anchovy paste. Cook, stirring frequently until tomato paste is darkened, about 2-3 more minutes.
Add the beef (with any juice that has accumulated in the bowl) back to the pan. Sprinkle with the flour and stir until the flour is dissolved, about 2 minutes.
Add the wine, bring the mixture to a boil and cook for about 5 minutes, until the liquid is reduced to about one half. Add the tomatoes, beef (or chicken) broth, 1 tablespoon of the chopped rosemary, capers and Worcestershire sauce. Bring to a boil, cover tightly and transfer to the oven. Cook for 1½ hours.
Remove the pot from the oven and add the carrots. If there’s not much liquid in the pot, add ½-1 cup of additional broth. Return the pot to the oven for another 60 to 90 minutes or until the beef and carrots are nice and tender (check after 60 minutes and every 10 minutes after that).
Stir in the olives and the remaining tablespoon of fresh rosemary, cover and allow the stew to sit on the stovetop for 20 minutes before serving.

Beef and Lentil Soup

Fri, 26 Aug 2022 00:00:00 +0000

Original recipe

Ingredients

Spice Mix

1 tsp allspice (mixed spice will work too)
2 tsp cumin powder
2 tsp paprika
3/4 tsp black pepper
1/2 tsp salt

Soup

1 tbsp olive oil
2 garlic cloves , finely chopped
1 onion , finely chopped
500g beef mince (ground beef)
1 1/4 cups dried lentils (or 2 cans, drained)
2 carrots, cut into 1cm dice
2 celery stalks, chopped into 1cm pieces
2 zucchinis (small, or 1 large), cut into 1cm dice
100g green beans, trimmed, cut into 1.5cm pieces
800g crushed canned tomato
4 cups / 1 litre beef stock, low sodium
3 cups water

Serving

French Onion Soup

Wed, 16 Feb 2022 00:00:00 +0000

Original recipe

Makes 4-6 servings

Ingredients

Parts = Cup or whatever you want to scale the recipe by

6 large red or yellow onions, peeled and thinly sliced root to stem
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 teaspoon sugar
salt
2 cloves garlic, minced
8 cups beef stock (2L), chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
1/2 cup dry vermouth or dry white wine
2 bay leaves
1 tablespoon fresh thyme leaves (can also use a few sprigs of fresh thyme) OR 1/2 teaspoon dried thyme (more to taste)
1/2 teaspoon freshly ground black pepper
2 tablespoons brandy (optional)
8 slices (1 inch thick) French bread or baguette
1 1/2 cups grated Gruyere
Sprinkling of Parmesan

Directions

Preheat oven to 230°C.
Caramelise the onions. Add the onions and oil to a large pot. Cook on medium-low heat for about 30 minutes until onions start to turn golden brown. Add sugar to speed up the process.
Add the garlic and cook for a minute more.
Deglaze the pot with a half cup of white wine.
Add the stock, bay leaves, and thyme. Bring to a simmer and cook for 30 minutes.
In the meantime, slice the baguette and brush with olive oil. Toast in the oven until golden brown (5–7 minutes).
Remove baguette slices from the oven, top with cheese, and toast for another few minute until cheese is bubbling.
To serve, ladle soup into a ramekin or bowl and place the baguette slice on top.

Notes

The soup freezes well.

Amish Chicken Corn Soup

Fri, 20 Mar 2020 00:00:00 +0000

Original Recipe

Ingredients

1 medium onion, chopped
2 celery ribs, chopped
1 cup shredded carrots
2 pounds boneless skinless chicken breasts, cubed
3 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
12 cups water
2 cups uncooked egg noodles
2 cans (14-3/4 ounces each) cream-style corn
1/4 cup butter

Directions

Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes.
Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

Chicken Chashu

Fri, 01 Nov 2019 00:00:00 +0000

Original Recipe

Ingredients

2 tablespoons olive oil
250g mushrooms, sliced
3 cloves garlic, minced
1/2 tablespoon minced fresh ginger
1/4 cup low sodium soy sauce
6 cups low sodium vegetable broth
4 servings soba noodles you can also use whole wheat spaghetti
1 bunch (about 8 leaves) swiss chard, trimmed and washed you can also use a head of bok choy
2 small carrots, shredded, for garnish
4 spring onion, thinly sliced, for garnish
4 hard boiled eggs, halved
1 tablespoon toasted sesame seeds, for garnish
Chicken Chashu

Directions

Heat olive oil in a stock pot over medium heat.
Add sliced mushrooms and cook for 4 minutes.
Stir in garlic and ginger; continue to cook for 1 minute or until fragrant.
Add soy sauce and stir; cook for 3 minutes or until mushrooms are soft.
Stir in vegetable broth and bring to a boil.
Add noodles and greens; cook until the noodles are tender, about 5 to 6 minutes.
Remove from heat and ladle into soup bowls.
Garnish with shredded carrots, scallions, hard boiled eggs, and toasted sesame seeds.
Serve.

Notes

Serves 4

Slow Cooker Hot Chocolate

Wed, 24 Jul 2019 00:00:00 +0000

Original Recipe

Serves 8 people

Ingredients

1.5 litres milk, (full cream or 2%)
2 cups heavy cream
170 g semi-sweet chocolate chips
1/2 (40 g) unsweetened cocoa powder
1/2 cup (100 g) white granulated sugar
pinch of coarse salt
1 tablespoon pure vanilla extract
1 cup marshmallows (optional)

Directions

Combine all of the ingredients into a 6-quart slow cooker bowl.
Whisk vigorously until cocoa powder has dissolved and ingredients are well combined (about 5 minutes).
Cook for 2-3 hours on low setting while whisking occasionally to prevent the chocolate from burning on the bottom.
When hot chocolate is ready, add marshmallows into the hot chocolate and let melt little before serving.

Additional toppings: finely chopped (or flaked) chocolate), chocolate fudge sauce, chocolate chips, smashed candy canes.

Slow Cooker Swiss Steak

Fri, 14 Jun 2019 00:00:00 +0000

Original

Ingredients

6 medium beef blade steaks
8 oz fresh mushrooms, thinly sliced
1 medium onion, sliced
1 tbs fresh thyme, minced
1 1/2 tsp sweet paprika
3/4 cup chicken stock
1/4 cup dry sherry
1/4 cup flour
4 tbs oil
salt & pepper to taste
2 tbs fresh parsley, chopped
1/2 cup cream

Directions

Heat a heavy skillet or saute pan over medium heat. Add 1 tbs of the oil. Add the mushrooms; cover and cook for 5 minutes. Remove cover and continue cooking until mushrooms begin to brown. Remove from pan and place in the slow cooker.
Return the pan to the heat. Season the steaks with salt & pepper. Add 1 tbs of oil and brown the blade steaks nicely. Remove to a plate and set aside
Return the pan to the heat and add 2 tbs of the oil. Add the sliced onions, the thyme and the paprika. Stir and cook for about 1 minute. Add the flour and stir well, cooking for about 1 minute. Whisk in the sherry and chicken stock, scraping up all the browned bits at the bottom of the pan. Add the entire contents of the pan to the slow cooker.
Place browned steaks on top of the mushroom/onion mixture. Cover and cook on LOW for 6-8 hours, HI for 4-5 hours.
Remove steaks to a serving plate and cover with aluminum foil to keep them warm. Stir the cream and parsley into the liquid. Heat for another 10 minutes. Ladle gravy over steaks and serve

Makes either 6 smaller servings or 3 larger servings.

Chilli Con Carne

Wed, 15 Aug 2018 00:00:00 +0000

https://www.kidspot.com.au/kitchen/recipes/slow-cooker-chilli-con-carne-2823

Ingredients

1 tblsp olive oil
1 large onion, chopped
2 cloves garlic, crushed
1kg beef mince
1 tsp cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp dried chilli flakes
250ml (1 cup) beef stock
1/3 cup tomato paste
800g can kidney beans, drained and rinsed
800g can crushed tomatoes
steamed rice, sour cream, freshly chopped coriander leaves and grated tasty cheese to serve

Directions

Heat oil in a frying pan and saute onion and garlic until soft.
Add mince, cumin and smoked paprika and cook mince, stirring and breaking up, until browned.
Transfer to slow-cooker.
Stir in oregano, chilli flakes, beef stock, tomato paste, kidney beans and tinned tomatoes.
Cook, covered, on low for 8 hours.
Serve with rice, sour cream, freshly chopped coriander leaves and grated tasty cheese.

Pulled Pork

Wed, 15 Aug 2018 00:00:00 +0000

https://www.allrecipes.com/recipe/92462/slow-cooker-texas-pulled-pork/

Ingredients

1 teaspoon vegetable oil
1 (2 kg) pork shoulder roast
1 cup barbeque sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 hamburger buns, split

Directions

Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Ropa Vieja

Wed, 15 Aug 2018 00:00:00 +0000

Ingredients

3 slices bacon
2 pounds flank steak, sliced into 1-2 inch wide strips
1 yellow onion, thinly sliced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
5 cloves garlic, minced
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon thyme
1 bay leaf
6 oz can tomato paste
14.5 oz can crushed tomatoes
2 cups beef stock
1/2 cup dry white wine
1 tablespoon white vinegar
1/3 cup canned pimiento peppers
1/2 cup green olive sliced lengthwise
3 tablespoons capers, drained
Salt and pepper to taste

Directions

Prepare the steak. Slice your flank steak into strips and roughly chop the bacon. Pop a large french or dutch oven on the stove over medium heat. Throw in the bacon and cook until crisp. Pull it out and put it on a plate while you cook the steak. Salt and pepper the steak liberally and brown in batches in the bacon fat. It will go pretty quick! As it browns, pull it out of the pan and onto the plate with the bacon.

Butternut and Carrot Soup

Thu, 08 Mar 2018 00:00:00 +0000

Ingredients

Parts = Cup or whatever you want to scale the recipe by

3 Parts diced butternut
2 Parts thin sliced carrot
1 Part chopped leek
3 parts chicken stock
2 tablespoons of butter
1/2 part cream
Cinnamon
Curry Powder
Cumin Seeds
Paprika
Celery Salt
Pepper
Basil
Parsley

Directions

Cook butternet, carrot and leek in a large pot for around 8 minutes with the butter.
Add chicken stock and simmer for 30 minutes.
Take off of the heat to cool before blending with a stick blender.
Let simmer for another 30 minutes after adding herbs and spices.
Mix in cream well, allow to heat then serve.