Mushroom and Spinach Risotto and Chunky Seafood Soup

It's Foodies Monday and here are the recipes from today's offerings.

Now I'm sure your all thinking isn't it too early for soup?

Well I had a delicious tom yum soup on Saturday night at one of my local restaurants and my body which had been feeling a bit flat, felt instantly so much better that I thought I have to make a soup to let my body soak in all the healthy and nutritious goodness that come with it.

Mushroom and Spinach Risotto

Ingredients

2 cups rice

20 mushrooms sliced

500g spinach

3 tomatoes chopped

2 small onions diced

3 tablespoons butter

4 springs thyme

6 cups vegetable stock  

Method

1. Melt butter in large pot and stir in onions and cook for 2 minutes.

2. Add in mushrooms and stir until coated in the melted butter.

3. Stir in tomatoes and spinach and stir until spinach is wilted.

4. Stir in rice and stir until coated then stir in the stock and thyme.

5. Bring to a boil and than bring down to a simmer and let it simmer until all liquid has been absorbed, stirring occasionally.

6. Let sit for 10 minutes than serve.

 

Chunky Seafood Soup

Ingredients

 500g seafood marinara mix

2 small onions diced

2 red capsicums chopped

3 carrots chopped

2 zucchini sliced

1/2 teaspoon garlic powder

1/2 teaspoon ginger powder

3 tablespoons sweet chilli sauce

6 cups vegetable stock

2 tablespoons olive oil

Method

1. Heat olive oil in a large pot and add in the onions cook for 2 minutes.

2. Add in the capsicums and cook for 2 minutes.

3. Stir in carrots and zucchini and cook for 2 minutes.

4. Add the seafood and stir in with the vegetables.

5. Stir in the garlic and ginger powder than add the vegetable stock.

6. Bring to a boil and than turn down onto a low heat and simmer for 20 minutes.

7. Stir in the sweet chilli sauce and simmer for a further 10 minutes.

8. Enjoy.