Here at Stuck On You, we’re not just a bunch of ridiculously good-looking people who craft the most stylish, fun and durable labels and personalised products. Some of us can cook too!
Here is a selection of staff soup favourites to warm you up as we settle for the long winter nights.
Carrie’s cauliflower soup
Let’s start with our illustrious CEO, who continues to prove herself a triple, octuple, or whatever, threat (we’ve lost count!)
- 400 g cauliflower
- 200 g chicken stock
- 8g parmesan cheese
- 1 tablespoon flour
- 1 ablespoon water
- 10 g oil
- 10 g butter
- 3 bacon or pancetta rashes, to serve
- If you are going to serve with bacon or pancetta, put the oven on to 200 degrees now and put your bacon in once the oven has heated up.
- Boil the cauliflower in the chicken stock until tender – about 20 mins.
- Add pepper parmesan and blend either in blender, a magimix or a hand blender.
- Check on your bacon.
- Dissolve the flour in a little warm water to make a smooth paste.
- Add the flour paste, oil and butter and blend until smooth.
- To serve, break your bacon into bits and sprinkle on top of the soup.
Binny’s hubby’s chilli con carne
Our Global Strategy Manager Binny is a woman of many talents, including culinary. But her husband Tim is no slouch in the kitchen either. Here is his fabulous chili con carne, which includes dark chocolate and red wine to add a cool twist to a classic.
- 2 onions
- At least 3 chillis, e.g. jalapeno, green, red, yellow, birdseye (combining different chillis adds to the complexity of the flavour)
- 5 cloves of garlic
- 1kg minced beef
- 2 litres beef stock
- 1 cinnamon quill
- 1.5 cups of red wine
- 2 capsicums, diced
- 4 cans diced tomatoes
- 3 cans kidney beans
- 75g good quality dark chocolate (e.g. Lindt)
- A squirt of HP sauce
- A couple of splashes of Tobasco sauce
- A couple of splashes of Worcestershire sauce
- Sour cream or natural yoghurt for garnish
- White rice (optional to serve with the chilli)
- Saute the onion, garlic and chilli in a large pot until the onion is translucent.
- Add the beef mince and stir until golden brown and the mince has broken down into small pieces.
- Reduce the heat and add the stock.
- Add the cans of tomatoes, diced capsicum, cinnamon quill and sauces.
- Stir in the red wine.
- Simmer and stir every 15 minutes (so it doesn’t burn on the bottom) until the liquid has reduced and thickened to a rich gravy consistency.
- Add the kidney beans and cook for another 10 minutes.
- Add the dark chocolate and cook for a further 10 minutes.
- Serve in a bowl on its own with a spoon of sour cream (or natural yoghurt) on top and a sprinkle of finely sliced spring onions or chives. Alternatively, you can serve it with boiled white rice underneath.
Crew Captain’s broccoli and spinach soup
Yes, even yours truly has a recipe entry for the first time ever. Be gentle…
I must admit that I don’t always stick to strict measurements. I’d like to claim that I rely entirely on long-honed skill and keen intuition in the manner of a beloved Nonna/Baba/Giagia. The reality is, no two soups are alike (though they’re similar enough and yummy) and often I need to make minor adjustments at the end with milk, cream and whatever herbs and spices are currently in the pantry. Massel’s powdered veggie stock is a saviour here (and a healthier alternative to sprinkle on hot chips, btw).
- 50g salted butter
- 2 cloves garlic, crushed
- 1 large onion
- 3 cups of chicken stock (I also sometimes use Massel’s powdered vegetable stock instead as it has a slightly stronger flavour)
- 1 cup broccoli florets
- 100g frozen spinach cubes
- Salt, pepper and Massel’s stock, to taste
- Throw the butter, garlic and onion into a pot and saute until onions translucent.
- Add the cups of chicken stock, stir and bring to the boil.
- Add the broccoli and return to the boil and cook until broccoli is soft
- Add the spinach cubes and simmer for a further 10-15 minutes.
- Once the soup mixture begins to smell not-too-spinachy, turn the heat off and puree the mixture with a stick blender.
- Add milk, cream, salt and pepper to taste.
Tip: This soup is pretty versatile so you can experiment with a variety of herbs and spices. Some of my favourites include curry powder and more of Massel’s vege stock.
Kylie’s pumpkin, parsnip and carrot soup
Our Customer Service Manager Kylie provides much of our sustenance for staff birthdays and morning teas. It’s only fair that we not be greedy and share at least one of her delicious creations.
- 2 kilo butternut pumpkin
- 4 parsnip, peeled and cored
- 4 carrots peeled
- 2 cloves garlic
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- Oil and season all veggies and roast with garlic, nutmeg and cinnamon at 180 deg for 45 minutes,
- Scrape out pumpkin flesh
- Add all veggies, spices and remaining oil into a pot,
- Add veggie or chicken stock to desired consistency .
- Serve with cream and fresh nutmeg!
Cam’s potato, bacon and leek soup
Our Marketing Assistant Cam is pretty handy in the kitchen so this simple soup is sure to please the palate.
- 1kg potatoes
- 4 leeks
- 500g bacon
- 2 litres veggie stock
- 1 tsp paprika
- 1 tin white beans
- Fry off bacon in a pan until lightly coloured then set aside.
- In a large pot, add the stock, white beans and peeled and diced potatoes.
- Once the potatoes have softened, add the leeks, bacon and paprika, then simmer for a further 10 minutes.
- You can serve the soup chunky. However, for those who have a stick blender, you can blitz up the contents of the pot to create a smooth and creamy soup.
- Add salt and pepper to taste
Here is another one from Boy Genius Cam.
- 2 litres chicken stock/veg stock (vegans)
- 100ml water
- 1kg crushed tomatoes
- 120g tomato paste
- 4 large carrots peeled
- 1 white onion
- 1 red onion
- 2 leeks
- 3 potatoes
- 2 capsicum
- 2 cloves garlic
- 1 tin of any beans (e.g. red kidney/white/black)
- 100 grams of shell pasta
- Dice the onions into small squares then place in a pan with garlic and lightly sweat on a low heat until they start to turn transparent.
- Peel and dice the potatoes and carrots, then place in a large pot with chicken/veg stock, water, tomato paste and crushed tomatoes. Bring to the boil.
- Slice the rest of the veggies and place into the pot once the carrots and potatoes have softened. At this stage, add the beans and pasta.
- After 5 minutes, turn the heat down to a low setting and simmer for 20 minutes or until pasta is cooked.
- Season with salt and pepper to taste.
- Serve with bread to dip.