Tag Archives: soup

Thai asparagus, spinach and mung bean soup

2 May
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A soup is not just for winter – Deena’s emerald summer soup with Thai basil

14 Jul

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Who said that soups are for winter?Who even suggested that soups are synonymous with hibernation, runny noses or sore throats, debates about kids names on daytime TV, blankets on the sofa, cozy socks and growing heating bills? Are soups all about stoking the internal heating with heavy potatoes and creamy tomatoes?
Summer…sitting in the park, day dreaming or simply thinking.  Running your fingers through the quenched green grass with the heat on your back.  Children giggling, birds singing, ice cream melting, the breeze flirting with skirts.  All sounding a bit poetic and cliched now, but you see what I mean.
In the summer months…no wait, that’s perhaps a bit optimistic.  In the summer moments, I keep being told ‘I just want to eat something light and tasty’.  I have to say, I feel the same.  Picking is far more fun in the sun, partly because it leaves room for lollies and ice cream.  I’m sharing with you a recipe that is full of the seasonal emerald edibles and tastes light and healthy…bloated tummies are no fun in any season.
I’ve been working on spring time recipes for some of the magazines and I’ve picked one of the recipes and given it a summery make over.  It’s another easy recipe that requires just one pot, so more time to spend outdoors having fun! This recipe comes with a warning…I love lashings and lashings of this soup and I’m sure you will too.  Just watch that white t-shirt, don’t go out with the evidence of this soup splattered over you will you.
Ingredients
1.5litres of vegetable stock
One large red chilli
2 cloves of garlic
100g broccoli cut into small florets
One courgette diced into bite sized pieces
100g leek, cut into bite sized pieces
50-75g spring onions
75g petit pois
125g Capelli d’angelo (angel hair pasta)
2-3tsp vegetable oil
2 tsp Thai basil paste
1. Mince together the chilli and garlic
2. Heat the oil in a heavy bottomed pan and then add the garlic and chilli paste and fry them for a minute before adding add the vegetables.  Mix well before adding vegetable stock.  Bring the soup to a simmer and then cook for 3-4 minutes
3. Add the Thai basil paste and the pasta and cook for a further 4minutes.
4.  Add any seasoning if you wish, but only after tasting.  I didn’t add anything as the stock contains salt.
Cooks note: I bought the Thai basil paste for Sainsburys, it’s their own product.

Cheating on chilly nights

24 Feb

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Cheating on Chilly Nights

When the skies released fluffy white flakes again this week, smiles fluttered across my face as well as my boy’s, again.  Then I thought of all the inconveniences we would have to endure, again. And frankly, I’m quite sick of wearing tights. 

We stood looking out at it, gluing our foreheads to the window and chilling ourselves unnecessarily.  I forgot to talk at times and I always feel guilty about that, must keep talking to my boy.   I got busy thinking about how overcrowded the supermarkets would be. Because of course, everyone behaves as though the world is going to end and ritually go and pack the aisles of supermarkets up…just in case.  Even my parents do it and they’re supposed to be the educated bees! It always makes me chuckle how proud some people are for braving the stampede in the shops.

You know what I am going to say, don’t you?  I didn’t go and join the packs.  Yes I stocked up, but I also had few recipes up my sleeve. Ones that you can whip up with store cupboard ingredients.  Ones that bring colour to days that remind me of the Narnia before bad stuff happens. Ones that you can eat whilst hugging the bowl and tucked under a blanket, or perched by the window (forehead peeled off, of course).

You know I like cheating now and again.  As long as it is worth it, in terms of the quality of what is used.  There are days for creating lots of clever mess in the kitchen whilst singing and chattering or quietly experimenting.  Then, there are chilly nights where the blanket beckons.  That’s what this recipe I am sharing with you is for.

To me, there is nothing like some chilli to kick start the insides on a cold day, but if it doesn’t turn your internal furnace on then leave it out or moderate the usage. Use this recipe flexibly…you can use vegetables other than what I have; you could use pasta instead of gnocchi.  That’s my cheat-ready-made gnocchi.  Oh, and the Harissa paste. Oh and sometimes I use miso soup sachets instead of vegetable stock. Use some good quality, ready-made gnocchi and get a spoon in that broth…quickly!

Red Lentil,  Veg and Harissa Broth with Gnocchi

Ingredients to serve four

One large onion, diced

150g butternut squash, diced into bite sized chunks

4-5 leaves of Savoy cabbage, shredded

500ml of water or vegetable stock

Half a courgette, diced into bite sized chunks

Harissa paste to taste.  I used 2 tbsp

Spices; salt and pepper to taste, 1/2tsp cumin seeds, 1/4tsp turmeric

100g red lentils

400g gnocchi 

Method

1.  Cook the red lentils in plenty of water, until they are mushy in texture.  His should take about 15minutes

2. In meantime, heat 2tbsp of oil in a deep bottomed pan and add the cumin seeds and turmeric.  When the seeds crackle add the onion with the salt and soften the onion.

3. Stir in the butternut squash, savoy cabbage and courgette Cook fora couple of minutes before adding the red lentils and water. Season with pepper.

4. Simmer until the vegetables are cooked then stir in the Harissa paste.

5.  Cook the gnocchi per the packet instructions and serve into bowls before bathing them in the broth. Serve and devour immediately.