Pumpkin, Carrot and Potato Soup

Autumn in a bowl 


Autumn is one of my favourite seasons in Australia. There’s a slight chill in the air and beautiful heartwarming colours of orange, red and yellow everywhere. It is one of the most picturesque sites to see. 

This autumn was made even better with the birth of my second son Jai Alexander. I mean how time flies my older son is nearly two, I am a mother of two and life is just that little more chaotic but oh so beautiful. The merriment around the house tripled as my parents were visiting too. I can’t explain watching my parents with my children in words except that it filled my heart with so much love, warmth and gratitude. 

To celebrate our little bundle of joy and the last remaining days of autumn, I decided to cook with colours of autumn.  I’m not a fan of pumpkin per say but I have to admit when combined with other warming flavours, it truly shines. So I decided to make a pumpkin, potato and carrot soup with chilli, lemon and ginger oil. 

Ingredients: 16   Cooking time: 45 minutes

Serves: 6

For the soup

  • Half a pumpkin (I used butternut), peeled and cut in cubes 
  • Two carrots, peeled and diced 
  • Two to three potatoes, peeled and cubed
  • One onion, chopped
  • Two pods of garlic, chopped
  • One bay leaf
  • One teaspoon cumin powder
  • One teaspoon smoked paprika
  • One vegetable stock cube
  • Three tablespoons of olive oil
  • Salt to season 

For the lemon chilli oil

  • Five tablespoons of extra virgin olive oil
  • One to two red chillies, chopped
  • One thumb size piece of ginger, grated
  • Juice of one lemon
  • One to two kaffir lime leaves

Heat olive oil in a heavy bottom saucepan. Add garlic, once aromatic add onion and cooking until lightly caramelised.


Now add all the vegetables, followed by all the spices (except the stock cube). Mix well. Then add one litre of water, stock cube, season with salt and cover the pan with a lid. Let the soup simmer on a low heat until vegetables are cooked.


To make the flavoured oil, combine all the ingredients in a pan and let them simmer on a low heat for five to seven minutes or until aromatic.

Using the stick blender, blend the soup until smooth. Season with salt as required, add more water if needed to reach desired consistency. Again let the soup simmer for another 10 to 12 minutes.

Garnish with a generous drizzle of the chilli, lemon and ginger oil. Serve with a side of garlic bread and feel your heart and soul warm up with this autumnal goodness.

Pumpkin and Carrot Soup

If winter had a fragrance, this would be it…

There’s a real chill in the air these days. A perfect reason to stock up on vegetables and make soups to last for days. After all there is nothing more comforting than a warm bowl of soup on a cold night, watching Netflix wrapped up in a blanket. 

I am a big fan of combining different vegetables and spices whilst making soup. Take this soup for instance, pumpkin and carrot are combined with cinnamon and ginger. Now if winter had a   fragrance this would be it. Cinnamon brings out the sweetness in pumpkin and ginger, while ginger gives the soup a really earthiness. I don’t even have to begin to tell you the health benefits of these ingredients. Let’s just say it’s like winning a jackpot of good health.

So without further ado here’s the recipe.

Ingredients: 18  Cooking time: 45 minutes

Serves: 4

  • Half a pumpkin, peeled and cubed (I used Kent pumpkin)
  • Four medium sized carrots, peeled and chopped 
  • One medium sized onion, sliced
  • Three to four pods of garlic, chopped
  • Thumb sized piece of ginger, peeled and grated 
  • One large cinnamon stick 
  • Two bayleaves
  • Half a teaspoon of rosemary leaves
  • Half a teaspoon of smoked paprika
  • Half a teaspoon of cumin powder
  • Salt to season 
  • Three tablespoons of olive oil
  • 1.25 ltr of stock or water

For the garnish 

  • Sage leaves
  • Small piece of ginger
  • Two tablespoons of olive oil 
  • Toasted sesame seeds
  • Sour cream or Greek yogurt (optional)

Heat oil in a crockpot. Add garlic, once aromatic add onion, ginger, bay leaves and cinnamon. Cook on medium heat for three to four minutes. 


Now add pumpkin and carrots, followed by all the dried herbs and spices. Mix well, cover the pot and cook on a medium heat for five to seven minutes.

Add water or stock, cover the pot and let the soup simmer for 20 to 30 minutes on a medium heat. 


Now take out the bayleaves and cinnamon stick. Season with salt as required and blend the soup. Add the bayleaves and cinnamon stick back in the soup. Cover the pot again and let the soup simmer again for five to ten minutes.

To prepare the garnish, mix olive oil, sage and smashed ginger in a skillet. Heat until aromatic. Keep aside.

Your lip smackingly delicious soup is ready to be served. Ladle a generous serve into a bowl, glaze it with the sensational sage and ginger oil, add a dollop of sour cream or Greek yogurt and finally top with toasted sesame seeds. Serve with some toasted sourdough bread. Aaahhh!!!! Heaven.

Leek, potato and cabbage soup

Another classic, with a twist…

  
I love ‘fridge clean-out’ kind of soups. The other day I found a globe of Savoy cabbage and leek in my fridge. Rustling through the pantry I found a couple of potatoes. There was only one way these ingredients were headed, into a large crockpot and coming out as a warm bowl of comforting soup.

Cabbage gives this classic potato and leek soup a real textural twist. My philosophy behind cooking is about always trying new things. Whether that is flavours, ingredients or cooking techniques they all make us one step closer to becoming culinary geniuses.

Ingredients: 10  Cooking time: 45 minutes

Serves: 4

  • One leek, finely chopped  
  • One Savoy cabbage, finely sliced
  • Two medium potatoes, peeled and cubed
  • Two to three pods of garlic, finely chopped
  • One medium sized bay leaf
  • One litre of vegetable stock 
  • One teaspoon crushed black pepper
  • Salt to season
  • One tablespoon butter
  • Two tablespoons olive oil

In a heavy bottom pot, melt butter and heat olive oil together. Add garlic, once aromatic add leek. I usually use the white part of the leek only, but this time I used the green bits too. Lower the heat and cook until leeks are slightly soft.

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Now add the cabbage and mix the ingredients well. Add potatoes, stock, season with salt and pepper. Finally add a bay leaf and cover the pot.

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Cook on a medium heat until potatoes are soft. Your lip smackingly delicious soup is ready to serve. Personally I like my soups with texture, but you can blend yours if you wish. 

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Garnish with some more crushed black pepper, serve alongside some warm crusty bread. Another winter warmer to comfort you on a cold night.

  

Sweet potato and lentil soup 

The soup season is here…

  

Today I don’t really have a story and nor did I attempt any artistic photos last night while making this pot of healthy goodness. What I do have is a cracker of a soup recipe!

Imagine your kitchen coming to life with the alluring aromas of cinnamon, garam masala and bayleaves. This soup packs a punch in the flavour department and will most certainly kick the butt of any cold or related ailments the onset of winter may bring with it.

  

Even my husband who dislikes curry based soups (yeah go figure, loves curry but not curry flavoured soups) went back for seconds. SammyK totally demolished his soup bowl and let out a ferocious victory growl as all that pepper tickled his throat. Yes sir! We are a family that loves our herbs and spices.

So without further ado here’s the recipe for this beauty.

Ingredients: 15   Cooking time: 45 mins

Serves: 4

  • One sweet potato, peeled and cubed 
  • 250 gms of split green lentils
  • 400ml of light coconut milk
  • One small lemon
  • One onion, finely chopped
  • A thumbsized piece of ginger, grated
  • One cinnamon stick
  • Two bayleaves
  • One teaspoon garam masala
  • One teaspoon pepper
  • Half teaspoon chilli flakes
  • Salt to season 
  • Four tablespoons of olive oil
  • Four tablespoons of yogurt (optional)
  • Fresh parsley, for garnish

Heat oil in a crockpot. Add cinnamon stick. Once aromatic add onions and grated ginger. Cook until onion is translucent. Now add sweet potatoes and mix well.

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Now add the lentils, garam masala, pepper, chilli flakes (leave some for garnish), bay leaves. Mix well till all the ingredients are coated with the spices. Then about a litre of water or vegetable stock. Cover the saucepan and let the soup simmer for about 15 minutes. 

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Now add juice of half a lemon, mix well. Finally add coconut milk. Give the pot a real good stir and let the soup simmer for another 15 – 20 minutes on low heat. To finish off the soup mash the lentils and sweet potatoes. This way it has some texture but is mostly rich and creamy. Scoop some soup out for the little ones prior to seasoning with salt.

For the garnish add four tablespoons of yogurt in a bowl. Mix about a teaspoon of lemon juice. For the next garnish hear two tablespoons of olive oil. Add quarter teaspoon of chilli flakes. Once aromatic turn off the heat. 

Serve this lip smackingly delicious soup with a dollop of lemon yogurt, a drizzle of chilli oil and sprinklings of fresh parsley.

  

Paupers Soup…

Winter is coming, bring out the crockpot…

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Hello gorgeous readers, I’m back! After an eight week holiday in India, Singapore and Indonesia, I was well and truly ready for home. 

After the sweltering heat in Asia, we are back to the cold in Australia. Though I love winter and everything about it. Especially soups and the warmth they bring on a cold winter evening.

Here’s a simple silverbeet and butterbean soup known as Paupers Soup. Why paupers? Mainly because it used all the basic ingredients and seasonal vegetables you would find in an Italian kitchen. Simple, rustic Italian, the kind which kicks pretentious, petite portioned food in the nuts.  Full of deep earthy flavours and utterly nutritious. It will definitely help you and your family keep the cold and flu at bay.

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Ingredients:  14  Cooking time: 30 minutes

Serves: 6

  • One bunch of silverbeet, chopped
  • Two medium sized potatoes, cubed
  • Two carrots, peeled and sliced into discs
  • One medium sized onion, finely chopped
  • Three pods of garlic finely chopped
  • One red chilli, chopped
  • Half a bunch of continental parsley (leaves and stems), finely chopped
  • Juice of one lemon
  • 400 gms of butterbeans ( I used the canned ones)
  • One bay leaf
  • One teaspoon of crushed black pepper
  • Salt to season
  • One litre vegetable stock
  • Four tablespoons of olive oil

Heat olive oil in a crockpot. Add garlic, cook until aromatic. Now add onions and red chilli, cook until onions are translucent.

Add the veggies and parsley. Mix well. Now add the stock and bayleaf, season with salt and pepper. Cover the pot and let the soup simmer for 15 – 20 minutes on low heat.

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Once the veggies are slightly tender add the beans, followed by lemon juice. Add more stock or water if required. Cover the pot again and let the soup simmer for another 15 minutes on low heat.

While the soup is simmering you can prepare equal number of poached eggs per serve to garnish the soup with. Poached egg is a great accompaniment with this dish.

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Your lip smackingly delicious winter warmer is ready to serve. Serve this with fresh sourdough bread. I can most certainly guarantee one bite will teleport you to Italy.

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Vegetarian Laksa

No more take away Laksa…

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Wow! the past four weeks have been such a roller coaster. New baby, crazy hormones, house full of family. Everyday feels like a surprise test, but thank God I love a good challenge. This lets me take everyday in my stride and keep me sane. Fortunately I have been blessed with some wonderful support from my family, which allows me to make time to do things I really enjoy, cooking being one of them. Every opportunity I get I sneak into my kitchen, ransack my fridge and try to whip up some lip smackingly delicious treats for my family. I know they say mum should sleep when bubs sleeps, but this mumma here loves to cook, eat and blog!!!

Recently for dinner I craved something spicy, soupy, with oodles of flavour and packed with a truck load of veggies. After a thorough fridge and pantry inspection I found the following – Tom Yum paste, curry powder, vermicelli noodles, coconut milk and assorted vegetables. This was only going to go one way, a cruise through South East Asia with a tasty bowl of Laksa. 

Although Laksa hails from Malaysia, it is a confluence of flavours from China, Thailand and Indonesia. My recipe today has a bit of twist, instead of Laksa paste, I have used Tom Yum paste. Traditionally one would not use Tom Yum paste in a laksa! However the ingredients that go into making Tom Yum paste particularly lemongrass and galangal make this paste a good choice when making a laksa. Particularly if you are time poor or just lazy and can’t be bothered making your own laksa paste from scratch. Although if you can’t find Tom Yum paste you can use Thai red curry paste or laksa paste too!

So without further ado find the list of ingredients below and the recipe too.

Ingredients: 16   Cooking time: 30 minutes

Serves: 4

  • 200 gms of hokkien noodles
  • 200 gms of vermicelli noodles
  • 450 ml of coconut milk
  • 750 ml of vegetable/chicken stock
  • One heaped tom yum paste
  • Two tablespoons of curry powder (I used Clives of India Curry Powder)
  • One teaspoon of chilli powder
  • Two medium cinnamon sticks
  • Two to three kaffir lime leaves
  • One tablespoon of palm sugar
  • One medium brown onion, sliced
  • Two tablespoons of freshly grated ginger
  • Juice of half a lemon
  • Assorted vegetables (I used bok choi, carrots, mushrooms, snow peas) 
  • Salt to season
  • Three tablespoons of vegetable oil

Heat oil in a wok. Add sliced onions and cook until translucent. Now add the grated ginger, cook until aromatic.

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Add Tom Yum paste, stir well and cook until the oil surfaces on the top. Now add curry powder, chilli powder and stir well again. Cook on a low heat for another two to three minutes.

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Time to add the coconut milk and vegetable stock. Followed by cinnamon sticks, kaffir lime leaves, palm sugar and lemon juice. The lemon juice was my secret twist, it cuts through the richness of coconut milk and gives the dish a great flavour. Now lower to the heat, cover the wok with a lid and simmer the gravy for 10 to 15 minutes.

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The gravy is now ready. Add the sliced vegetables, give the gravy a good stir and let it simmer for another five to seven minutes until the vegetables are slightly tender. While the gravy is simmering cook the noodles as per packet instructions.

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Your laksa is ready to serve. Place the noodles in a bowl and scoop the lip smackingly delicious gravy and vegetables on top. Garnish with fresh coriander and crispy shallots. Serve warm and enjoy the heartwarming goodness of this beautiful dish.

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Curried Carrot Soup

Why work hard, when you can work smart…

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I have never been one to take shortcuts in life, but I do abide by a philosophy which says ‘why work hard, when you can work smart’. This mantra holds especially true when I have had a hard long day at work and can’t be bothered cooking. While we all want our family and friends to think all the meals we prepare for them are a labour of love, wouldn’t it be nice if you could focus on adding more love and a little less labour in your everyday cooking.

On a recent trip to Adelaide, one of the pantry ingredients in my mother in law’s kitchen has changed my culinary world forever! Clive of India Curry Powder!!! Of course in my Indian spice repertoire there was no such thing as curry powder. Talk about British efficiency they took our gazillion Indian spices, combined it into one and unashamedly called it Clive of India. Besides the curry powder, here’s a little bit of a History lesson for you, Clive of India also known as Major General Robert Clive is credited with securing India, and the wealth that followed, for the British crown. 

The growing awareness and love of Indian food has meant that more and more people are buying spices individually, mixing them themselves for curries and to be truly impressive, grinding the spices and herbs themselves too in a mortar and pestle. This is definitely the right way to make a curry, but on weekdays when most of us are working on reserves there should be no embarrassment in choosing convenience without compromising on flavour. This curry powder offers just that!

So what exactly does the curry powder entail? There are two varieties – one  the traditional curry powder which uses 11 different herbs and spices, such as, coriander, turmeric, fennel, black pepper, cumin, chilli powder, fenugreek, garlic granules, ginger and salt. The other one is the hot madras curry powder which has a bit of a kick to it and in addition to the spices in the traditional curry powder this includes cloves, cardamom, cinnamon and nutmeg.
248866By now I am sure I have made you a Clive of India convert and if not then continue to read because I recently used this magic powder in a Carrot Soup and it worked a treat. 

Ingredients: 10  Cooking time: 30 minutes

Serves: 4

  • Six carrots, peeled and cubed
  • One brown onion, sliced
  • Four to five pods of garlic, smashed and chopped
  • 250 ml of light coconut cream
  • One large bay leaf
  • One tablespoon of hot madras curry powder
  • One vegetable stock cube
  • One litre of water
  • Three tablespoons of vegetable oil
  • Salt to season

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In a large saucepan heat olive oil. Add the onion and bay leaf and cook until onions are translucent. Now add the garlic, cook the mixture for three to four minutes on a medium heat or until aromatic.

Add the carrots, hot madras curry powder, vegetable stock cube (you can replace this by using liquid vegetable/chicken stock instead of water) and season with salt as required. Place a lid on the pan and cook the carrots on a medium heat for seven to ten minutes.

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Now add one litre of water followed by the coconut cream. The coconut cream goes really well with the curry powder and elevates the flavour of this dish to a whole new level. If for some reason you don’t like the coconut flavour you can use normal cooking cream or even milk. Once again coven the saucepan with a lid and let the soup simmer for 15 to 20 minutes.

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Finally using a stick blender blend the soup until smooth and creamy. I have garnished it with toasted black sesame seeds, you can also use fresh coriander, crispy shallots or just a swirl of cream as a garnish. 

Serve this lip smackingly delicious winter warmer with some crusty bread. Dig in and watch your winter blues vanish away.

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Cream of Leek and Broccoli Soup with Rosemary Oil

A warm soup, a cold evening is a match made in heaven…

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I must be the only weirdo who truly loves winter. Honestly, what’s not to love? You can overdose on carbs, drink hot chocolate endlessly, eat a piece of cake with your cup of tea without feeling guilty and if you pack on a few pounds you can cover it all up under that trench coat without a worry!

Apart from all the indulgence, there’s one more way to enjoy the winter chill and that is by trying and testing different soup concoctions. Soups are the perfect winter warmer and they are so incredibly versatile! There are smooth and creamy soups, chunky soups, soups with meat, soups with vegetables, soups with pasta, soups with lentils, the list is never-ending.

Recently I had a craving for the classic potato and leek soup, which screams comfort in every bite. So the other night while I was all set on making potato and leek soup, little did I know it was not meant to be that night! I was out of potatoes! The problem with being a foodie is once an idea germinates in your head it is impossible to settle for something else. Potato or no potato, I was determined to make a soup that was as good as potato and leek soup without potatoes. Lo and behold I found a beautiful lush green broccoli head in my fridge. I know you are wondering, how can broccoli ever replace potatoes in a potato and leek soup? Take my word for it, very easily!!!

To quote my husband “it’s the best soup I have ever eaten, I was shocked at how good it was” I believe him considering he went back for thirds.

Ingredients: 13  Cooking time: 30 minutes

Serves: 4

For the soup
  • One leek pale section only, sliced
  • Three pods of garlic, finely chopped
  • One large head of broccoli, cut into florets
  • One massel vegetable stock cube
  • Four cups of water 
  • 300 ml of fat reduced cream
  • One teaspoon of dried rosemary leaves
  • Juice of half a lemon
  • One tablespoon of extra virgin olive oil
  • One tablespoon of butter
  • Salt to season
For rosemary infused oil
  • Two tablespoons of extra virgin olive oil
  • Four stems of fresh rosemary leaves (approx 4 inches long)

Heat olive oil and butter in a large saucepan over medium heat. Add the leek and stir continuously, cook for five to seven minutes until soft. Now add garlic and cook for a minute or two, until aromatic.

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Add the broccoli florets, lemon juice and stock cube to the leek mixture. Stir until the stock cube has disintegrated. Now add four cups of water, followed by the dried rosemary leaves and season with salt as required. Cover the saucepan with a lid and let the soup simmer until the broccoli is tender.

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Once the broccoli is tender, add cream and stir it through. Lower the heat, cover the saucepan and let the soup simmer for another five to seven minutes. Finally with a stick blender, blend the soup until smooth.

To make the rosemary oil, heat extra virgin olive oil on a low heat. Add rosemary leaves and temper for about five to seven minutes. Remove from heat and let the oil cool to room temperature.

Garnish the soup with rosemary oil and cracked pepper. Serve this lip smackingly delicious winter warmer with a side of char grilled sourdough bread.

Enjoy!

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Spicy Vegetable Noodle Soup

Winter is coming…bring out your stock pots…

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My favourite season is here, yes you heard that right – I love winter! I mean let’s be honest what’s not to love – you can eat what you want, sit in front of the fire snuggled up in your favourite blanket all day (yes on a cold winter day it is totally ok!) and winter fashion, seriously how can you not fall in love with those beautifully tailored woolen pants or that perfect trench coat?

Another thing that is great about winter – it’s the perfect season to enjoy delicious soups. Creamy soups, chunky soups, dumpling soups or noodle soups, the variety is truly endless!  This season I will be posting a lot of soups for you to try, but for starters here’s a spicy noodle soup recipe. To be honest this noodle soup is so delicious, it can be enjoyed all year round.

Don’t let the list of ingredients bring you down, most of these are pantry staples and as for the others you will be using them a lot if you intend on cooking some of my lip smackingly delicious recipes.

So without further ado here’s presenting my…Spicy Vegetable Noodle Soup

Ingredients:  19    Cooking time: 1 hr 15 mins

Serves: 2

For the broth

  • One large brown onion, coarsely chopped
  • Four celery sticks, coarsely chopped
  • Five pods of smashed garlic
  • Two inch piece of smashed ginger
  • Five to six pieces of sliced shiitake mushrooms
  • Two kaffir lime leaves
  • Half a lime, deseeded
  • Three to four red chillies chopped
  • Coriander root, coarsely chopped
  • Two tablespoons of soy sauce
  • Two tablespoons of chinese rice wine
  •  Two tablespoons of vegetable oil
  • Salt to season
  • Five cups of water

Noodles

  • You can use flat rice noodles, Singapore noodles or udon noodles (I used udon noodles)

Toppings

  • Bunch of Asian greens
  • One cup of carrots, sliced
  • One cup tofu, cubed
  • One cup of broccolini, florets and stems sliced

We will start by making the broth, which is the centrepiece of a good noodle soup

To make the broth – heat two tablespoons of vegetable oil, add the coarsely chopped onion, smashed ginger and garlic, cook until the onion is translucent and you can smell those beautiful aromas.

Now add the chopped coriander root, celery, red chillies, shiitake mushrooms and give all the ingredients a good stir.

Add water, followed by soy sauce, chinese rice wine, sliced lime and kaffir lime leaves. Bring the broth to a boil on a medium heat and the cover the pan with a lid, letting the stock simmer for one hour on a low heat.

Strain the broth and keep hot until ready to serve.

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While the broth is simmering, cook the noodles as per packet instructions and keep warm until ready to serve.

For the toppings, lightly blanch the greens and carrots. In a wok add a tablespoon of vegetable oil and quickly stir fry the vegetables and tofu with some finely chopped ginger and a tablespoon of vegetable oil (Please note: stir frying the toppings is optional).

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To serve – divide noodles between two bowls, arrange toppings over noodles and finally ladle about 2 cups of broth into each bowl. Garnish with extra chopped red chillies for that extra fiery zing! Enjoy!

Zucchini Soup with Coconut Cream

A taste of spring…

In Melbourne we are at the cusp of spring, with sunny days and light cool evenings. There is nothing better than a soup bubbling away on the stove reminding you of the subsiding winter and the oncoming spring. Some soups are really rustic and chunky, others thick and creamy and yet others light and easy and the recipe I am about to share is exactly that – light and easy.

The key to any good soup is its stock! You can use chicken or vegetable stock available in the supermarket or make your own from the vegetables available in your fridge. I usually make my own stock and trust me after I share the recipe with you, you will realise just how simple it is.

So let’s start with the stock first. I had two bunches of broccolini  in the fridge I had intended to use for a few days, but never got around to it. So in a large saucepan I added about 1.5 litres of water, a small bunch of thyme, a small bunch of dill, half an onion (I used brown onion), two bunches of broccolini stems and florets and two bay leaves. Let the stock concoction bubble away while you start prepping the other ingredients.

Typically Zucchini doesn’t really have a flavour to reckon with, yet there is something so delicious about it! I use zucchini when making pasta, stir-fries, roast vegetables and soups. This soup has a little bit of a twist, it uses the tropical flavours of coconut to uplift the humble zucchini and together coconut and zucchini along with the LSD stock create a rather delicious culinary medley.

 
Ingredients: 6   Cooking time: 30 minutes
Serves: 4
  • Two large zucchinis
  • One large brown onion
  • Two large pods of garlic
  • Three tablespoons of extra virgin olive oil
  • Four tablespoons of light coconut cream
  • Salt to taste

In a pan add three tablespoons of extra virgin olive oil. Followed by sliced onion and chopped garlic, cook until caramelised.

Now comes the queen, the zucchini.  Cut the zucchini down the middle and slice it. If you wish keep some zucchini slices aside which you can quickly grill in a pan and use as toppings for the soup to give it another crunchy element.

Add the zucchini slices and let them sweat out. ‘Sweating’ in cooking is the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any moisture will evaporate.Once the zucchini is tender add the LSD stock, followed by adding four tablespoons of light coconut cream and salt to taste (if you haven’t added it earlier). Bring the soup to a boil and blend it up before serving.

Add a garnish of fresh parsley and serve it with chargrilled sourdough bread cut up like bread sticks or even croutons (cutting up the bread tricks your mind and belly giving it the illusion of eating more than one slice of bread).

This is what I am talking about Lip Smackingly Delicious!!!