Three delicious winter soup recipes using
filtered water

Using filtered water, you will taste all the included ingredients the way they are meant to taste. Clean, packed full of nature’s goodness and dancing off the spoon as the family slurp their way to a nourishing mid-week dinner.

The ever-reliable chicken soup

This tasty champion for the busy family is an ideal option for a mid-week filler. Nutritious, fun to make, full of mouth watering aromas, the humble chicken soup can never be overstated.

Ingredients:

3-4 cups of fresh filtered water
1 whole thawed chicken
3 celery stalks, leaves on, roughly chopped
4 large carrots cut into cubes
10 sprigs of parsley
2 brown onions peeled and halved
10-15 black peppercorns
3 bay leaves
1 parsnip
3 leeks, trimmed and thinly sliced into circles
Egg noodles (fresh or dried)
Salt
Extra herbs to taste (dill, shallots)

Method

In a large pot add celery, half the carrots, onions, parsnip, peppercorns, bay leaves, salt and chicken. Cover with fresh filtered water and bring to the boil.

Turn the heat down to low/medium and simmer for 1-1.5hrs until the chicken is cooked through and falls off the bone.

Remove the chicken – set aside and allow to cool.

Strain the broth through a fine sieve and discard any solids.

Using forks, strip the meat from the chicken into shredded pieces.

Add a teaspoon of good quality olive oil to the bottom of the pot.

Add leeks and gently cook on a high heat for 3-5 minutes until the leek softens.

Add the broth, remaining carrots and bring to the boil.

Turn down the heat, add shredded chicken, parsley and other herbs and simmer for 10 mins.

Add salt and pepper to taste, add egg noodles and simmer.

Serve hot with crusty bread.

Delicious.

Italian style seafood soup

This soup, using filtered water and fresh white fish fillets, is very easy, quick to make and adds variety to your weekly dinner planner.

Ingredients:

750ml clean filtered water
2 garlic cloves crushed
1 brown onion, finely chopped
2 celery sticks, finely chopped
1 baby fennel, finely chopped
1 400g can diced tomatoes
1 400g can of cannellini beans, drained
¼ teaspoon of dried chilli flakes
1 zucchini, thinly sliced
1 dry bay leaf
500-600g of white fish fillets, cut into 2cm pieces. Ling or snapper works well.
Bunch of fresh chopped parsley to serve

Method

Place a saucepan on medium heat and spray with oil.

Add onion, celery and fennel. Cook, stirring occasionally for around 6-7 mins, or until soft.

Add crushed garlic and chilli flakes. Cook for 1 min, until aromatic.

Stir in filtered water, bay leaf and tomatoes. Bring to the boil.

Reduce the heat to low and allow to simmer for around 10mins.

Add beans, fish and zucchini and simmer for around 5mins until the fish is just cooked.

Season with pepper and add parsley to serve.

Very tasty and a bit different.

One for vegetarians

Vegetable soup in winter is as familiar as grey skies, fallen leaves and the snugness of a warm blanket whilst watching the TV. You may have winter vegetables growing in your garden, and combining garden fresh winter vegetables into this recipe using clean, filtered water braves the cold nights and helps ward off the ills.

This one takes a bit of time and needs cooking in a slow cooker over approximately 4-6 hours. A great weekend project, and you can store any leftovers in the freezer for a mid-week dinner.

Ingredients:

4 cups of clean filtered water
1 cup chicken stock
2 tbls extra virgin olive oil
3 celery sticks chopped
3 carrots, peeled and diced
3 zucchini, sliced into 2cm rounds
1 400g can diced tomatoes, or if you have tomatoes from the garden use them, including the juice.
1 large brown onion, peeled and roughly chopped
3 medium potatoes, peeled and cut into cubes
4 sprigs of fresh thyme
Sea salt and fresh ground black pepper
3 dry bay leaves
1 cup split red lentils
Chopped fresh basil for garnishing
Grated parmesan cheese

Method

Turn the slow cooker to high.
Add oil, onion, celery, carrots, zucchini, tomatoes, potatoes, lentils, bay leaves, thyme, filtered water, chicken stock, generous amount of sea salt, and black pepper.

Stir the ingredients together until well combined. Cover and let cook for 4-6 hours until the red lentils are tender.

You can add any other vegetables.

Serve sprinkled with fresh chopped basil and grated parmesan cheese and a slice of thick crusty bread.

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Our customers tell us that after they have installed their water filter from Water Filters Australia, the water smells cleaner, is sparkling clear and tastes so much better. For cleaner authentic drinking water and peace of mind, contact Water Filters Australia today.

Check out more of our favourite filtered water recipes