Chicken Ragout!

This has consistently featured on Soup Spoon’s menu and it’s one of our favourite yummy soup whenever we visit the restaurant. We’ve always been impressed with the success of Soup Spoon. It has elevated the Singapore soup culture to a whole new level ever since it stormed into the food scene. With its consistent core menu and the occasional odd new quirky soup recipes, you just can’t get enough of Soup Spoon.

Chicken ragout is actually quite easy to recreate on your own. Hoe can do it, so can you!

Ingredients: diced potatoes, carrots, cucumber, green capsicum, onion, garlic, tomato puree, mushrooms, milk, organic chicken stock, chicken, 2 teaspoon of olive oil, salt, flour.

Even though the main star in this soup is chicken but if you look through the ingredient list above, you will find a wide range of vegetables in this soup which makes it a real healthy soup. You basically can just have this soup with rice/bread and it will be a satisfying complete meal for the day.

Hoe is a sucker for potatoes and he just enjoys biting on the potato cubes. A great alternative to enjoying potatoes besides french fries and curry chicken with potatoes. 🙂


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Avocado Tomato Soup

We got some inspirations from other bloggers and decided to create our own avocado soup. Oh well, it turned out to be a disaster! 😦

A few of our Saturdays were burnt because of work. A quick resolution to an express home cooked dinner – Keep it as simple as possible.Being Acting smart, we dumped the peeled avocado and tomatoes into the blender, topped with organic chicken stock and then it went…


Please do not be deceived by the picture. The soup was unpleasantly sour, in fact, tasted quite awful. We weren’t sure if the tomatoes were rotten. Anyway, we learnt and the next time round, we’ll definitely include garlic cloves and onions to flavour the soup. It was such a turn-off on our precious Saturday night…

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Posted by on September 25, 2012 in Chicken-based


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Mexican Vegetarian Kidney Bean Soup

Before recommending our new creation, let us introduce you to our lovely nephew, Utt!!!

Hello world!

Well, sis calls Utt a little monster because he managed to turn all adults into zombies. Good luck to the couple & our parents! 🙂

Back to the topic!

This morning we went to a buddhist centre for classes. We are practising vegetarianism on the days we make offerings. (It’s not a must for buddhist) Well, perhaps another day for Buddha’s teaching.

As compared to the usual suite of vegetarian food we normally cook at home, this soup is definitely a refreshing change. Kudos to our dear friend, Xin, who gave us the inspiration!

Highly nutritious, this thick soup went well with warm tortilla. Hoe is pleasantly surprised to have a taste of Mexican food in the comforts of our home. Scoop a big spoonful of ingredients and hide it in the wrap and yummy, you’ve gotten a vegan burritos! We enjoyed it with a bowl of yogurt & melted cheese. Slurp~

Ingredients: 1 can organic kidney beans, 1 onion, 3 garlic, 8 cherry tomatoes, 1 red capsicum, 1 carrot, 1 zucchini, 50g fresh corn, 50g green pea, 1 red chili, 1 green chili, salt, black pepper, cumin. (We blended 2/3 of kidney beans + 1/2 onions + 3 garlic + 1/2 carrot to achieve a thick base)

These tiny kidneys are excellent for our hearts and digestive health. We will be sure to continue our creations and bring our soup to new heights!

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Posted by on September 16, 2012 in Recipes, Vegetarian


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Butter Pumpkin Soup

My in-laws are out-of-town, leaving behind Delsea the cute miniature schnauzer in our care. Our plan is to leave Delsea in the nearby pet hotel and take her home on weekends. Look at her lying lazily in the backseat of the car, ain’t she cute?

Sometimes i really wish weekends can be much longer for us to do all the things we love…..

We love to make soup, taste soup and improvise…

Tada! Our pumpkin addiction is back! There’s just so much you can do with this marvellous ingredient. Ever since we started roasting pumpkin instead of boiling it, the pumpkin soups really taste much more aromatic. It almost feel like you are trying to master a sport like tennis. You can’t do the serve no matter how the coach teaches you. Roasting pumpkin is like having the sudden realisation of how to serve the tennis ball. You feel the rhythm and start to understand the ball dynamics. It’s like bringing the game to the next level.

I guess this goes the same with a lot of things we are doing our best to achieve. Often, we get stuck without having real progress for an extended period of time but with perseverance, we can often achieve a breakthrough. Now there may be many different levels of mastery to achieve, it is important to keep up the spirits and recognise each milestone that we have achieved.

This time round, we explored a new method of getting pumpkin puree. Instead of removing the pumpkin skin before we roast it, we decided to cut the pumpkin in half and roast it in the oven. Now this really makes extracting the pumpkin puree a much easier task!

We added half a block of butter to the pumpkin soup.

It tastes so good…. you can almost feel the butter melting in your mouth! Butter combines really well with a large variety of soups.

Ingredients: Butter, roasted pumpkin, garlic, thyme, salt, milk, flour, olive oil.

Butter definitely adds a dense flavour to the soup. Pumpkin soup by itself has a very sweet and smooth taste. Adding butter creates a deeper texture to it without masking the natural sweetness of the pumpkin.


Posted by on September 2, 2012 in Pumpkin-based, Recipes


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Spiced Carrot Soup

Another year to bid goodbye to my twenties. Well, I guess I have to confess that I’m in need of good food to fight that age! We are going organic as much as possible and stocking our fridge with vegetables and fruits. Right, we simply enjoy munching on a variety of colourful food.

We had grilled portobello mushrooms with cheddar cheese, baked salmon with brown sugar, spinach cucumber salad, corn and of course our soup!

Ingredients: Pureed Carrot, garlic, onion, apple, curry powder, milk, organic chicken stock, salt

After reading on the health benefits of garlic, we decided to use it generously in this soup. Garlic has the ability to slow down aging process and I admit this is one of the compelling reasons to why this soup is packed with these pungent bulbs. 🙂

I really love this soup and it tasted exactly like its name. I savored every sip and yes! I’ll be a loyal fan to pureed soup!

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Posted by on August 27, 2012 in Chicken-based, Uncategorized


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Raw Kimchi Soup + Bibimbap

An nyoung ha seh yo!

Today, we’re introducing our latest creation. 🙂 Raw Kimchi Soup! This is definitely unsuitable for the faint-heart. And yes, try this only when you have a clear and healthy throat! We threw the kimchi together with garlic and onions into the food processor and…


Enjoyed it with a bowl of bibimbap!


A bed of rice topped with minced beef in bulgogi sauce, spinach, bean sprouts, carrot, shitake mushroom, cucumber and a sunny side up (Look at my dancing egg yolk). Oh ya, and gochujang sauce! Before I could evenly stir and mix, Hoe was already keeping his hands and mouth busy.

Then ended with a glass of Korean rice wine!


I honestly loooove korean food, and it would be really nice if we have a sizzling hot bowl at home to keep the bibimbap hot throughout the whole dinner. If you want to tone down the spiciness of the kimchi soup, perhaps you may want to try adding cucumber or tomatoes.

Byeeee Miso soup!

Kam sa ham ni da~~~

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Posted by on August 13, 2012 in Raw soup, Vegetarian


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Pumpkin Overload Soup

This is definitely one of our best pumpkin recipe to-date!

You might not be able to feel the difference if you are just comparing the pictures of the various pumpkin soups that we’ve made over the past few months. But one sip of this soup and you will understand why we decide to name this as Pumpkin Overload.

It was Bly’s brilliant idea of sauteing the sliced pumpkins in olive oil instead of boiling to soften them this time round. What a difference it made to the overall taste by this simple move. The whole purpose of this is to retain the rich flavour of the pumpkins instead of allowing it to lose its flavour in the boil.

Ingredients: sautéed pumpkins, chilli padi, onions, garlics, milk, olive oil.

See the little red dots in the soup? They add a sparkle to the sea of golden yellow. As you can see from the picture,  we’ve also deliberately made the soup with a thick texture this time round.

Besides colour, the 2 chilli padi also added a powerful kick to spice up this soup on top of the natural sweetness of the sautéed pumpkins.

This soup tastes exceptionally good when it’s piping hot and spicy. The entire experience starts to dampen a bit when the soup cools down in our nice little Franc Franc bowls. I guess the next thing we will shop for are thermal bowls to keep our soups extra hot! Otherwise, we have a tendency to rush through our soup. 🙂

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Posted by on August 12, 2012 in Pumpkin-based, Recipes


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