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Katherine Bradshaw
Communications and Media Relations Manager
Tue, 11/05/2019 - 09:30

Soup and Bannock Days are hosted by your Waterloo Indigenous Student Centre (WISC) and held most Thursdays in the fall and winter term. Faculty, staff and students have an open invitation to drop by and see what they do, enjoy some great food and make new friends. Last Thursday, your Waterloo Undergraduate Student Association (WUSA) was asked to host and we were more than happy to oblige! Missed it? We've got you covered. Take your best shot at our recipes below and let us know how you did! Better yet, join WISC Thursdays in Room 228 at St. Paul's University College. We know you'll be glad you did (and they will too!).

Curried Chicken and Rice Soup

Prep: 20 min        Cook: 55 min        Serves: 4


1 bone-in chicken breast (about 1 1/2 pounds), halved

2 medium carrots, sliced diagonally into 2-inch pieces

1 bay leaf

Curried Chicken and Rice SoupKosher salt

6 cups low-sodium chicken broth

2 tablespoons unsalted butter

1 large onion, very thinly sliced

1 teaspoon sugar

1 1/2 teaspoons Madras curry powder

1/3 cup jasmine rice

3 tablespoons finely chopped fresh mint

3 tablespoons chopped fresh dill

1 lemon, cut into wedges


  1. Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
  2. Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
  3. Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
  4. Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.

Icelandic Fish Soup

Prep: 10 min          Cook: 35 min          Serves: 6


  • 1.5 lbs halibut or other white fish like cod or striped bass
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 leek, about 1 cup sliced
  • 3 stalks celery, about 1/2 cup diced
  • Icelandic Fish Soup1 medium onion, about 1.5 cups diced
  • 1 tsp salt
  • 1/2 tsp curry powder
  • 2 tbsp tomato paste
  • 32 ounces chicken stock
  • 3/4 lb potatoes, cut into 1" chunks about 4 small yukon gold potatoes
  • 1 cup heavy cream
  • 1/4 cup heavy cream, whipped (optional)


  • 1 tbsp chopped chives
  • celery leaves


  1. In a large stock pot over medium heat melt butter and olive oil together. Add sliced leeks, celery, and onion. Cook for 7 minutes until soft and translucent.

  2. Add salt, curry powder and tomato paste. Stir well and cook until fragrant, 2 minutes.

  3. Add chicken stock and potatoes. Cook until potatoes are tender, 15-25 minutes. 

  4. While your potatoes are cooking prepare your soup garnish. In a small bowl add 1/4 cup of heavy whipping cream. Using an electric mixer beat until soft peaks form. Set aside.

  5. Add halibut (or other fish) and cook for 2-4 minutes, until just done. Please do not overcook your fish, that would make me sad.

  6. Turn off the heat and slowly swirl in 1 cup of heavy cream. 

  7. Serve the soup with a spoonful of homemade whipped cream, chives, and celery leaves. 

Recipe Notes

  • A thick cut of fish works best in this recipe. If you are using a thinner fish cook for just a few minutes until tender.
  • Shellfish works equally well, shrimp, scallops or lobster. In Iceland they allowed the hot broth to cook the lobster, no additional cooking was necessary. It was perfection.

Butternut Squash Soup

Prep: 25 min        Cook: 35 min        Serves: 4-6


1 butternut squash, peeled, seeds removed and cubed 

Butternut Squash Soup1 apple, peeled, cored and sliced 

1 onion diced

2 chicken bouillon cubes

1.5 cups of milk

2 tbsp. brown sugar

Pinch of salt and pepper

2 tbsp. butter 


1. Place prepared squash in a large pot with the apple and half the onion. Pour in bouillon, cover the pot and cook until squash is just tender - do not overcook! 

2. Melt the butter in a saute pan and cook the remaining onion until translucent and golden in colour. 

3. Strain the soup and reserve the liquid. Place the squash, apple and onion in a food processor and return to the pot. 

4. Do not overwork the mixture; it should be coarsely chopped.

5. Add 1.5 cups of milk to the soup and reheat gently.

6. Add the sauteed onion and the sugar and enough of the reserved liquid to bring the soup to a thick, creamy consistency. 

More on your Waterloo Indigenous Student Centre (WISC)

The services we provide are premised on understanding, respect, and trust, as well as a recognition of and sensitivity to the different cultural values and rights of Indigenous peoples and cultures. We facilitate the sharing of Indigenous knowledge and provide culturally relevant information and support services for all members of the University of Waterloo community, including Indigenous and non-Indigenous students, staff, and faculty. We also work in partnership with other Kitchener-Waterloo region Indigenous community services and organizations.

The Waterloo Indigenous Student Centre is on lands that are deeply connected to Indigenous peoples who have historically lived and who currently live in this territory. These groups include the Neutral, Anishinaabeg, and Haudenosaunee peoples.

The University of Waterloo is situated on the Haldimand Tract, the land promised to the Six Nations, also known as the Haudensaunee people. This land includes six miles on each side of the Grand River.