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Posts Tagged ‘vegetarian’

The Bamix crisis is over, so this week’s soup is a smooth puree again. And it is spicy!

Ingredients
1 large onion, chopped
3 cloves of garlic, chopped
1 tbsp vegetable oil
2 tsp whole cumin
1 tsp thyme
1 can of chickpeas, rinsed and drained
1 can of plum tomatoes
3 cans of water (use the empty tomato can)
4 tsp Kallo vegetable stock granules
2 tsp Harissa paste (the real stuff, not the kind that is diluted with carrot puree or somesuch)
salt to taste
(chopped coriander to garnish)

Heat the oil in the pot, add onion, garlic and cumin and fry until the onions have softened. Add the chickpeas, tomatoes, water, vegetable stock granules, thyme and harissa paste. Bring to a boil and let simmer for 20-30 minutes. Then puree with a had mixer until smooth,  check the seasoning, garnish with chopped coriander and serve with fresh bread.

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Yes, the Original Soupwoman is well aware this is already a second cauliflower soup this month, but as cauliflower is something that the packers at Abel&Cole in their infinite wisdom choose to include in my box, that’s how it is going to be.

This soup is inspired by a recipe by The Pioneer Woman. Hers is much more sophisticated, though!

Ingredients
1 small cauliflower, florets only, chopped
1 medium onion, finely chopped
50 ml peeled chopped tomatoes
1 tbl vegetable oil
2 tbl plain flour
1-2 tsp curry powder
500ml water (or vegetable/chicken stock)
200ml soya cream (or normal cream)
salt to taste

Heat the oil in a pot, add the onions and fry, stirring constantly, until light golden. Add the curry, and stir. Add the flour, and stir again. Add the tomatoes, and stir some more. Add the cauliflower, mix everything well, and keep stirring for a few minutes. Add then the water (stir stir stir), bring to a boil, cover and let simmer until the cauliflower is to your liking. This depends on how finely you chopped the cauliflower, and what exactly is “to your liking”. Add then the soya cream (and more water/stock, if your soup looks more like a stew), heat to the boiling point, check the seasoning and serve.

According to Inhouse Food Critic, this would have needed some Bamix action, but I thought it was a bit more grown-up this way. Sorry dear – one can’t please everybody all the time.

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This one is all about subtlety and hints of fragrant flavours. I forgot to weigh the vegetables this time, but my recipes are more like guidelines anyway.

Ingredients
1 large cauliflower head, stem removed, chopped
1 large potato, peeled and chopped
1 large onion, peeled and chopped
2 cloves of garlic, peeled
2 tsp ground coriander
1 tsp ground turmeric
seeds of 3 whole green cardamom pods
3 handfuls of grated mature cheddar
1-2 tbs vegetable oil or butter
1 tbs of fragrant honey
800 ml water, vegetable stock or chicken stock
salt and pepper to taste

Heat the oil or butter in a pot, add onions and garlic ant saute until softened. Add cardamom seeds, coriander and turmeric and stir, then and cauliflower and potatoes and stir. Add the liquid, bring to a boil, reduce heat and let simmer until the veg are soft. Remove from heat and puree with a hand mixer. Add the cheddar and mix well with the hand mixer, adding more liquid if the soup is too thick. Finally, add salt and pepper to taste and the honey. You can also add another knob or two of butter for a bit of richness. Mix well with a hand mixer, check the seasoning, and serve.

If you don’t want to use cheese – perhaps you are a hardcore vegetarian – you can use eg. 200ml soya cream and reduce the amount of water/stock respectively.

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The Original Soupwoman will be travelling this week, which means no new soup inventions. But fear not, here is one I made earlier.

Ingredients
400g tinned plum tomatoes
300g apples, peeled, cored and chopped (a sour variety, such as Bramley, is best)
100g dried red lentils
800ml vegetable or chicken stock
1/2 ts dried basil
1/2 ts dried thyme
a pinch of ground cinnamon
salt and pepper to taste

Put stock, tomatoes, apples and lentils in a pot, bring to a boil, reduce heat, cover with lid and let simmer until everything is tender. Add the herbs and the cinnamon and puree with a hand mixer. If the soup is very thick, add more stock. Add salt and pepper to taste, bring to a boil and serve hot with nice fresh bread, such as the rosemary spelt bread below.

Rosemary Spelt Bread

Credit where credit is due: this is an adaptation of the “Roman Style Loaf” recipe on the Doves Farm Stoneground Wholegrain Spelt flour bag.

Ingredients
500g wholegrain spelt flour
1/2-1 tsp salt
3 tsp dried rosemary
2 tsp whole cumin
1 tsp quick yeast
1 tbsp honey
400ml warm water
1 tbsp extra virgin olive oil (the more flavourful and aromatic, the better)
(coarse sea salt)

In a large bowl, mix together all dry ingredients. Dissolve the honey in the warm water and roughly mix it to the flour. While the dough is still craggy, add the olive oil and mix well. Knead or work the dough for a few minutes then divide it between two 500g greased or lined bread tins.  Cover and leave dough to rise for about half an hour in a warm place. Pre-heat the oven to 200C (180C fan assisted). Drizzle some more olive oil on the breads and sprinkle some coarse sea salt on top, if you like. Bake in the pre-heated oven for 40–45 minutes.

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This week’s challenge: broccoli. It is a veg with a very strong and distinctive taste. In Britain, broccoli and Stilton soup is considered a classic dish but my in-house food critic finds this combination too pungent. So the plan was to make the general soup experience a bit more mellow. I also felt it could use something to make the soup’s texture smoother.

Ingredients:

1 large head of broccoli, florets and tender bits of stalks chopped separately (you can use the stem too, if you like, but it should be peeled)
1 clove of garlic, peeled
1 tbs vegetable oil
1oooml water
6 tbls potato flakes
Vegetable stock granules (Kallo, Marigold)
1 ts dried thyme
grated nutmeg
pepper from the mill

Heat the oil in a saucepan on a medium heat. Add garlic and chopped broccoli stalks and sautee for a few minutes. Add water, bring to a boil and let simmer for 5 minutes. Add broccoli stalks, and then let simmer until broccoli is properly tender. Then add the rest, and puree everything with a hand mixer until smooth and slightly frothy.  If the soup is too thick, add water. Check seasoning, and heat the soup to the boiling point again before serving with garlic bread.

If you want low-fat, forget the vegetable oil and sauteeing bit, and just add the garlic and the broccoli stalks in water.

I think the potato did the trick – the soup was velvety, with a hint of crunch from the broccoli florets, and the taste of broccoli was less aggressive.

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This was put together yesterday when I had to make room in the fridge for the contents of this week’s Abel&Cole box.
All measurements are approximate.

Ingredients:

1 bunch of carrots, chopped
water, about the same volume as the chopped carrots
4 handfuls of dried red lentils
2-3 tbsp mushroom soup powder (substitute with a potato, if necessary. It is mainly for texture.)
1-2 tsp whole cumin seed
1-2 tsp dried thyme
Marigold vegetable stock powder, as per packet instructions
tabasco
100 ml soya cream (or normal cream, single or double, it does not matter)

Put water, carrots, lentils, cumin seeds and the soup powder into a saucepan and bring it to boil, and then let simmer until carrots are properly tender. Then add the rest, and puree everything with a hand mixer (I prefer Bamix) until smooth and slightly frothy.  If the soup is too thick, add water or cream. Check seasoning, and heat the soup to the boiling point again before serving.

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