Warming Vegetable and Barley Soup

Barley recipes remind me of my dear Nana.  I remember feeling very special holding the handle of a small ramekin bowl filled with steaming nourishing vegetable and barley soup or stew  - simple childhood pleasures!

Protein options can easily be added to this soup if you wish - shredded cooked chicken, mushrooms, pancetta, bacon or tofu pieces will add protein and variety.  

I prefer to freeze the vegetable barley soup base in small portions for easy thawing then add fresh herbs, protein if using - and a squeeze of lemon to refresh the flavours.   A great freezer standby - Enjoy!  Colleen

Preparation     15 - 20 minutes

Cooking           approx 1 hour

Serves             6 - 8 approx      (good to freeze cooked soup base)

Ingredients

Olive oil

2 onions - chopped

2 carrots - chopped

1/2 sweet potato - cubed

1 - 2 potatoes - cubed

3 celery stalks - chopped plus some of the inner leaves for later

4 garlic cloves - crushed

6 or so sage leaves - sliced

pinch dried mint leaves (optional) 

6 or so stalks thyme and 1 stalk rosemary - leave whole, leaves drop off in soup

2 -3 fresh bay leaves

pinch sea salt flakes

1 cup pearl barley - rinsed very well 

10 gram dried porcini mushrooms soaked in 1 cup warm water (15 min) NB you will be using the (strained) soaking water too AND roughly chop soaked porcini before adding to soup

2 litres salt reduced vegetable stock  OR  beef or chicken stock if you prefer NB  MIGHT need more stock or warm water to add later

handful dried red lentils - rinsed

handful sliced green beans   AND/OR   frozen peas

couple of handfuls Baby spinach leaves OR some finely chopped silverbeet 

Finely chopped parsley and mint  leaves

Freshly ground Black pepper

squeeze lemon juice

OPTIONS  cook and add shredded chicken, bacon or cubed tofu, mushrooms.

Method

Use a large deep pan, heat the oil and add the onion, carrot, sweet potato and potato pieces cooking for approx 10 -15 minutes until begin to soften and golden.

Add the celery, garlic, herbs and salt and stir through.

Stir in the rinsed barley, stock, chopped porcini mushrooms and the strained soaking water

Pour in the stock and add the red lentils. Stir well to combine.

Simmer for approx 35 - 40 minutes until barley is soft and tender. Check during simmer and add additional water / stock if needed.

Taste and add pepper and extra salt if needed.  

Remove the herb stalks and bay leaves.

Add the chopped celery leaves, green beans and peas and simmer until tender.

Add the baby spinach leaves and simmer until wilted.

Remove from heat and add the parsley and mint leaves and squeeze of lemon juice.

Stir in any of the protein options if using

Serve.

Freeze soup base (without the protein options or fresh herbs) then thaw, reheat and add fresh  herbs and squeeze of lemon juice. 

Enjoy!   Colleen

Chicken and Barley Vegetable Stew

When evenings are wet, chilly and windy, I like to serve the family a nourishing stew full of hearty beans or barley and a variety of veggies.  Sometimes it could be an Irish stew with some lamb chops and potatoes added, although lamb can occasionally be a bit heavy to eat. 

I decided to adjust the stew to suit a Mum-to-be and added some chicken that could slow-cook along with the veggies and barley. My kitchen smelt so inviting whilst this stew was simmering away on the stove.  It is a gently aromatic, flavoursome stew that could be enjoyed by a morning-sick Mumma but you could add more mustard or pepper to suit your tastes.  Leftovers are even tastier the next day - add some more veggies and enjoy another satisfying warming meal.  Add more stock or hot water and turn it into a hearty soup.            Enjoy!   Colleen

Preparation       10 minutes

Cooking             20 minutes browning  then approx 1 hour simmering

Serves                5

Ingredients       (adjust to your requirements)

splash olive oil

10 chicken drumsticks   Or similar chicken pieces on the bone

2 onions - chopped

optional - add some crushed garlic if you like (I left out this time)

3 large carrots - chopped

optional - 1 or 2 chopped parsnips

4 large stalks celery and some inner soft celery leaves 

4 - 6 thyme stalks and 4 - 6 sage leaves   -  I added these whole and removed later

pinch of dried thyme, sage and dried mint

1 - 1 1/4 cups pearl barley - rinsed well and drained

1 1/2 - 2 litres Salt Reduced Chicken Stock / vegetable stock - or a bit of both

1 tablespoon balsamic vinegar

2 - 4 tablespoons Dry Mustard powder  - start with 2, taste and add a bit more later on if needed. Before adding - make into a paste by mixing mustard powder with a splash of water

handful red lentils

few handfuls of baby spinach leaves

handful of fresh green beans - cut approx 3 cm   OR some frozen green peas

Freshly cracked black pepper - to your preference

Chopped fresh parsley - some mixed in and some reserved for garnish

Optional - some dijon mustard to serve on the side

Method

Use a large, wide, deep frypan/casserole dish with a tight fitting lid.

Warm a splash of olive oil in the pan and brown the chicken turning regularly.  Remove.

Add the chopped onions, carrots, celery and stir til golden and softening

Toss in the fresh and dried herbs then add the barley and stir through

Pour the stock in 1 cup at a time.  I only add 1 1/2 litres now and more later if barley gets dry.

Add balsamic and the mustard and stir through well.

Bring to a soft boil then reduce heat to a simmer and pop lid on firmly. Simmer for 40 minutes.

Check and stir regularly so it doesn't catch on base of pan and check hasn't dried out, if needed add more stock or hot water from a kettle. Keep lid on.

After 40 minutes, add a handful or so or red lentils and maybe a dash more stock.

Taste and add more mustard, pepper or salt if needed. Lid  back on.

10 minutes later, stir through the spinach, green beans and pepper to taste. More stock?    Place lid back on firmly.

Gently simmer for a further 5 - 10 minutes until chicken thoroughly cooked and beans just cooked.

Remove the lid, turn off the heat and stir through most of the parsley and remove the herb stalks.

Garnish with the remaining chopped parsley and serve with optional dijon mustard.  

Enjoy! Colleen

Cauliflower and pancetta soup

I am delighted that Cauliflowers are on trend and featuring on menus everywhere.  Cauliflowers are such a beautiful, subtle vegetable and in this recipe deliver a fabulous, rich, thick soup paired perfectly with crunchy pancetta and a smattering of fluffy freshly grated parmesan.  For a change, you could cook up a little of your favourite pasta shape and add these through for a filling meal option.   Cheers!

Cauliflower soup by Feed Your Inner Cook

Preparation      10 minutes  (I cook the pancetta during this time)

Cooking             25 – 30 minutes    plus blending (5 minutes)

Ingredients   - this makes a lot of soup.  Halve the ingredient list if you prefer

1 – 1  ½ large cauliflowers – cut into florets

Australian Extra Virgin Olive Oil

2 onions – finely chopped

4 cloves garlic – crushed

3 potatoes – scrubbed and diced

3 celery stalks – sliced.  Add shredded soft inner leaves if available

2 litres Chicken Stock  - Salt Reduced

3 bay leaves

½ teaspoon Celery Seeds (optional)

½ cup cream  (less if you prefer)

1 cup (80 gram) grated Parmesan

Some boiling water from the kettle to thin out if needed

4 -6 slices Pancetta – cooked in a separate pan then added later.  Or trimmed bacon if you prefer. Once cooked, cut into small dices.

A little freshly grated nutmeg

Parsley – finely chopped

White pepper – I use a generous pinch

Salt – to your taste

Method

Use a very large deep pot saucepan (you will be blitzing with a stick blender later)

Heat a little olive oil in the pot and add the onion, potato, celery, garlic and cauliflower.

Cook approx. 5 minutes until begin to soften.

Add the Chicken Stock, bay leaves and celery seeds. Bring to boil then allow to simmer approx.  15 minutes until vegetables are tender.

Allow to cool slightly and then use a stick blender to blend until smooth.

If too thick, add Some boiling water from the kettle to thin out if needed

Stir the cream and half the parmesan through the soup

Add the finely chopped parsley and nutmeg

Sprinkle half the chopped pancetta into the soup.  Reserve some to sprinkle on top when serving

Taste and add the pepper and any salt if you want (pancetta is salty as is the remaining parmesan)

Serve garnished with the remaining pancetta and parmesan.

Option:  add a little of your favourite cooked pasta.

                                                           Enjoy!   Colleen

Pea and Ham Soup - Traditional and Delish

Winter is the perfect time for bowls of warm, nourishing soup at any time of the day.  This recipe makes a big pot of soup - I also freeze individual small portions for easy meals on busy days.  Although it takes a while to make, there is almost no effort - it is about soaking the peas and then letting the soup simmer away imparting it's heady, homecooked aromas into your kitchen.  Enjoy!   Colleen

Pea & Ham Soup by Feed Your Inner Cook

Pea & Ham Soup by Feed Your Inner Cook

     

Ingredients

500 gram Green split Peas - (dried) these need to be soaked overnight as per instructions below

splash of Olive Oil
2 onions - chopped
2 cloves garlic chopped
500 gram bacon chopped into chunks  or use the precut bacon cubes
1 Ham Hock  (I use the bacon/hock combination as I think 2 ham hocks becomes too salty - up to you how you want to add the ham)
Water
handful red lentils
1 bay leaf.  Remember to discard later on
teaspoon peppercorns
teaspoon Caraway seeds  (optional)
teaspoon celery seeds (Optional)
3 large stalks celery - roughly sliced 
PLUS reserve a few of the soft inner green leaves for garnish later
3 carrots - roughly chopped
Few good stalks of flat leaf parsley - chopped
2 teaspoons dried mint
2 - 3 cups frozen green peas (allow to defrost)
1/2 bunch fresh mint - leaves roughly chopped
options:  splash Worchershire sauce, Ground Pepper, Salt

How to soak the peas
Rinse the peas and discard any little pebbles etc.  Very unlikely but good to check.
Use a very large bowl - tumble in the peas and cover generously with water.
Cover with a clean teatowel
Leave to soak overnight  or minimum 8 hours. Frothy scum is normal and will rinse away.
Drain and rinse well - may need to rinse several times.  Peas are now ready to cook.

Method
Heat a very large deep saucepan/pot on the stove and warm a splash of oil
Crisp the bacon pieces and remove for later.
Add the onions and stir to soften
Stir in the garlic
Carefully add at least 2 litres of water then add the drained soaked peas.  Bring to a boil then rapid simmer 30 minutes. I like to cook the peas well before adding the salty hock so they soften and cook .
After 30 minutes, add the ham hock, bay leaf, seeds, peppercorns, red lentils, celery and carrots and extra water (at least 1 litre - probably 2)
Slowly simmer the soup for 2  to 2 1/2 hours. Taste and check the peas are super tender and falling apart.
You may need to add a little more water if necessary.
Remove and discard the bay leaf.
Remove the ham hock and take skin off.  Roughly shred the meat from the bone.
Add dried mint and the shredded ham hock meat along with the cooked bacon pieces.
Stir in the defrosted green baby peas and the parsley.
Simmer a little more. Then taste. 
Add to your taste (options) - more ground pepper, a splash of Worchershire Sauce, a little salt.
Add in the roughly chopped fresh mint and reserved celery inner green leaves just as you turn off the heat.
Remove some of the meat pieces and vege pieces before blending if you want the soup to have a chunkier consistency.
I use a handheld immersion stick blender and puree most of the soup - keeping it in the pot in the sink.  That is why I use such a deep pot (and an apron!)  if you keep the head of the blender under the soup it shouldn't splash.  Turn it off before removing it from the soup.
Taste again - adjust if needed.  Add hot water from the kettle if too thick. Add any reserved meat, vegetable chunks back to the soup.

Serve into warmed bowls, or hollowed out bread rolls.
Garnish with mint leaves or bacon pieces  or dollop or sour cream or fried chorizo for a change. A tiny squeeze of lemon juice is a zingy option too.

To Freeze
Allow the soup to cool. Package into freezer safe containers (and label) - portion sizes make for simpler defrosting later.  I freeze my soups when they are quite thick and add water later as takes up less room in the freezer.
To use later:  defrost preferably in the fridge overnight  - use an extra tray to avoid leaks .
then use a saucepan to gently reheat the soup. (although I have sometimes reheated from mostly frozen).  Refresh the flavour with fresh mint garnish or a squeeze of lemon juice.
                                 Enjoy!   Colleen

It's getting chilly - time for soup - Potato, Leek and Pea

Wanting to make some delicious, warming soup? But over the boring pumpkin version?  Try this one out, so easy to make and tastes great.

Ingredients

2 leeks, pale section, thinly sliced
2 large potatoes, roughly chopped
Dash of oil
4 cups or chicken or vegetable stock
1 cup frozen peas
1/2 cup thickened cream

Method

Heat oil in a large saucepan over medium heat.  Add the leek and cook, stirring for 5 minutes until the leeks soften.

Add the potato and stock, bring to the boil, then reduce heat to low.  Cook stirring occasionally for 20 minutes or until the potato is soft and the soup thickens slightly.

Stir in the peas, cook for 2 minutes.

Using a stick blender to blend until smooth.
Add half the cream and stir to combine.

Season with salt and pepper.

Ladle the soup into bowls drizzle the remaining cream.

Garnish with crispy bacon bits or basil leaf.

Yum

Mamma Marmalade

Tomato soup in 10 minutes

Confession time! I have never made Tomato soup, I envisaged that it would require loads of over ripe field grown tomatoes that would be troublesome to source.  So what a delight to stumble on Mary Berry's foolproof, "easy as" recipe.  This soup is very tasty and freezes well, so with Autumn supposedly in full swing, whip up a batch today. All you need,is virtually in your pantry or fridge right now.

Ingredients

6 Sundried Tomatoes in oil
2 crushed cloves of garlic
3 x 400g tin of crushed tomatoes
500 ml chicken stock or vegetable stock
1 Tablespoon of caster sugar
150 ml milk
150 ml cream
 Salt & Pepper to taste

Garnish - Basil Pesto

Method

Place a large deep saucepan on the stove, add 1 Tablespoon of Oil from the Sun dried tomato jar.
Add garlic and stir for a few minutes.
Add the sun dried tomatoes, tin tomatoes, stock and sugar stirring until it starts to boil. Reduce heat to simmer and place a lid on the saucepan.'
After 10 minutes, remove from the heat and using a stick blender, whiz to combine.
Stir in milk and cream and adjust seasoning.

Serve warm with a teaspoon of pesto.

Yum

Mamma Marmalade

Sweet potato and Pumpkin Curry and Ginger Soup

I feel very zen when there are a few bowls of soup in the freezer ready to defrost for an easy immediately satisfying meal anytime family or friends pop in.  My sweet potato soup is packed with lots of great flavours and nourishing goodness - and smells amazing.  Change the amounts of chilli and curry powder to suit yourself.  I like mine to have depth of flavour and spice without eye-watering burning chilli heat.  Plus it is dairy free and vegetarian.

   TIPS & HINTS  It freezes and defrosts best in small portion sizes - I like to pour some into freezer bags held in small plastic containers.  knot the bag, pop plastic boxes containing the knotted freezer bags into the freezer. The next day remove the plastic boxes and store the freezer bag soups in the freezer until ready to defrost.  Just remember to defrost in a container as some freezer bags leak when thawing. 

Take the opportunity to have some roasted sweet potato and pumpkin chunks on hand ready for soup making.  Roast as described below and save in freezer-safe bags in your freezer.  Always great to have on standby and easy to prepare when using the oven on other cooking days.
                                 Enjoy!   Colleen

Sweet potato pumpkin curry ginger soup by Feed Your Inner Cook

pumpkins for Sale in Stanthorpe Qld.  Feed Your Inner Cook

Ingredients

This is a very flexible recipe – add a bit more of what you like. 

I prefer to make a big batch so I can freeze portions for later. Also, if it is a little too thick when finishing cooking, just add a dash of boiling water from the kettle and stir in until smooth. Easy!

2 large sweet potatoes – peeled and cut into chunks

½ large kent pumpkin – peeled and cut into chunks

2 red onions – peeled and quartered

4 garlic cloves – leave in the skin

1 ½ tablespoons ground turmeric

2 teaspoons freshly ground black pepper

2 tablespoons madras curry powder  OR   1 -2 tablespoons your favourite curry powder

½ - 1 tablespoon Oil.  - something suitable for roasting

Big knob of ginger (about two thumbs size).  Clean the skin but keep the peel on.  Cut into slices

2 teaspoon ground cumin

2 teaspoon ground coriander

1 -2 teaspoon ground ginger (depending on your preference)

1 -2 teaspoon dried chilli flakes (depending on your preference)

Now : taste the roasted pumpkin, if needs more curry oomph:

If you want, add another teaspoon or more of curry powder/turmeric /pepper

1 litre salt-reduced stock.  Vegetable or Chicken,  your preference.

1 – 1½  handfuls dried red lentils (more if too runny- in 20mins lentils thicken the soup)

400 ml tin coconut milk and water from rinsing tin

Boiling water from a kettle

Extra salt and pepper to taste

Chopped coriander or parsley - good handful

Toasted pumpkin seeds (pepitas) to serve

Method

Preheat oven to 200 C  and prepare 2 or 3 roasting trays

Tumble the chopped vegetables, ground turmeric, pepper, curry powder and oil into a large bowl and toss to coat veggies with the spices and oil.

Place veggies on roasting tray and bake approx. 30 – 40 min turning regularly.

Use a very large deep stockpot and place the roasted veggies (squeeze the garlic from the skins) along with the ginger and extra spices in  pan and heat.

Pour in the stock and some kettle water to cover the veggies. Bring to boil then simmer.

Add the lentils and keep on a strong simmer for 20 min until lentils soften to mush.

Stir in the coconut milk and water.

Add the chopped coriander or parsley
if too runny - add more lentils -   in 20mins of simmering lentils thicken the soup

Taste and add extra salt, pepper, chilli etc to your taste.

Remove from heat and blitz either in a blender or with a stick blender.  Might need to do in batches.  If it becomes too thick just add a drizzle of hot water from the kettle to get a pourable but thick consistency.

Taste after blending and add extra seasoning if needed.

Serve with a sprinkle of toasted pepitas or toast cubes if desired.

Freeze remainder in portions as described above.    TIPS & HINTS

Scrape out the pot and lick the spoon - it is so good!

                                       Enjoy!    Colleen

Beef and Du Puy lentil soup

A meaty soup that smells so good – with the healthy addition of celery and lentils -  I can't  wait to enjoy a delicious bowlful.  This is my version of Phillip Johnson’s “Ecco Restaurant” recipe. (One of my favourite restaurants). Be sure to look for the Australian grown variety of the French Du Puy lentils.  These lentils are dark grey, round and when cooked add great texture and wholesomeness to the soup.  The soup is very filling and could be a main meal in itself.  And ... leftovers are even better when enjoyed the next day for lunch. Cheers

Preparation     I do the prep while the lentils are cooking  (or allow 15 minutes)

Cooking            25 minutes for Du Puy lentils.  Then about 1 hour for the soup

Ingredients

750 gram beef (or Lamb)  diced into chunks.  Chuck is good. Or round steak/ topside.

250 gram Australian grown “Du Puy” style lentils.  Rinsed well. Bring to Boil in 1 litre water then simmer for 20 minutes. Drain well before using in soup

Splash Australian Extra Virgin Olive Oil

4 onions – finely sliced

4 garlic cloves – crushed

½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon dried chilli flakes

½ teaspoon celery seeds

Small Pinch Cayenne pepper – quite strong. 

6 stalks celery – sliced and some of the inner leaves shredded

4 shallots – sliced

Parsley – a few stalks finely shredded

1 tin Roma Tomatoes in juice (approx. 400 gram)

1 Litre Beef Stock – Salt Reduced

2 handfuls Red Lentils

Extra boiling water from Kettle may be added if soup becomes too thick

Salt and pepper to taste

Method

Use a Very Big deep pot saucepan.

I cook the Du Puy lentils in the big saucepan whilst I am cutting up the soup ingredients.  Drain, rinse, wipe out and reuse the pan!

Brown the onions and meat in a little oil, stirring until caramelised and golden.

Add the spices, garlic, celery seeds and stir through well to coat.

Add the celery and tinned tomatoes.

Pour in the beef stock and add the red lentils.  Stir well.  Simmer 30 – 40 minutes.

Add shallots and the cooked drained “Du Puy” lentils

Add extra boiling water if the soup thickens up too much.

Simmer for 10 minutes.

Just before serving stir in the chopped parsley

                      Enjoy!  Colleen

Smoked Paprika Pumpkin Soup

Brisbane Winter is a fleeting season, so I enjoy making as many hearty soups as possible. Pumpkin is so versatile and a few herbs and spices completely transform this wonderful vegetable so you can easily serve up a different pumpkin soup every week.  This is my version of a recipe from "Gourmet Traveller" magazine.  The fresh apple cube sprinkles are a zingy optional extra.  PS any leftovers are great to freeze. Cheers!

Smoked Paprika Pumpkin Soup by Feed Your Inner Cook

Preparation   15 minutes 
Cooking         Roasting  40 minutes.   Simmering and stirring etc :  40 minutes

Ingredients

3 kg  pumpkin (butternut, jap, kent etc) – peeled and roughly chopped into 8cm chunks

(TIPS and HINTS:  if you pop the unpeeled pumpkin in the microwave for a minute at a time - it will soften the skin slightly and be easier to peel)

1 – 2 sweet potatoes – peeled and chopped roughly into 5cm pieces

1 teaspoon each of   Smoked paprika,    Ground Cumin,   Ground Coriander

1 teaspoon Dried Chilli flakes (optional – to your taste)

1 lime (or 1 lemon) grated zest  plus the juice for later

Olive Oil

2 heads of garlic, intact - slice off the top slightly to expose the tips of cloves

2 Red Onions – sliced

4 Bay Leaves

1 ½ litres (6 cups) Salt reduced Chicken Stock

Kettle of boiling water to thin out if needed at the end

1 tablespoon Sherry Vinegar

1 small Granny Smith Apple  (or ½ Granny Smith and ½ small Pink Lady apple) – peeled. Finely diced then stirred through with a splash of the lemon juice (or lime juice).  Will prevent discolouration.  Used for garnish later. 

2 tablespoon Pepita seeds  - toasted.  For final sprinkle.

Salt and pepper to taste – if needed

¼ cup chopped Italian Parsley

Method

Preheat oven to 200 ˚ C.

In a large bowl toss the pumpkin and sweet potato chunks with a little oil and the paprika, cumin, coriander and zest. 
Use a little of this oil over the garlic heads then wrap garlic in alfoil loosely.

Spread onto 2 large oven trays. Add the wrapped garlic to tray. Roast for approx.30 - 40 minutes until gold and tender.  Turn occasionally until golden.

Use a very large deep saucepan. 
(TIPS and HINTS:  You will be using a Stick Blender later so it is easier to just use 1 pot for both cooking and blending)

Heat a little oil. Add the onions and stir until softened.  Approx 4- 5 mins.

Squeeze the garlic from the skins and add the roasted garlic purée to the onions.

Add the cooked pumpkin, sweet potato and the stock, chilli and bay leaves.

Bring to a boil then reduce and simmer for 15 – 20 minutes

IMPORTANT:  Remove the 4 bay leaves before blending.

Use a stick blender to purée the soup. 

If it is too thick, add some of the boiling water, blend again then check and add a little more as needed.  You are after a thick hearty soup.

When you are happy with the consistency, stir through the tablespoon Sherry Vinegar and tablespoon Lime (or lemon) juice.

Taste.  Add extra pepper or salt if you feel your soup needs it.  Add a dash more juice if you want.

Serve into warmed soup bowls.

Top with the drained apple cubes and seeds. Sprinkle over a little chopped parsley.

Enjoy!  Colleen

Curried Cauliflower Soup - Fast, Fresh,Fabulous

My local Greengrocer had some large beautiful cauliflowers for just over a dollar each - a great bargain. Perfect for some great recipe ideas starring these fabulous versatile veggies.

Some soups are so easy to make - this is a winner that ticks all the boxes!  Simple ingredients, "souper" easy and quick to make and utterly delicious!  This amount of curry powder gives a little 'warmth' - not too much, if you want it hotter or milder just adjust the amount to your preference. Add a little cooked chicken if you want it 'meatier' -  Yum!

Curried Cauliflower Soup by Feed Your Inner Cook

Preparation  5 minutes

Cooking       30 minutes

Ingredients

1 litre salt reduced stock – vegetable or chicken

½ large cauliflower – cut into small florets

2 large potatoes – chopped into small cubes

2 teaspoons Curry Powder

1 teaspoon ground coriander

100 ml cream     OR    Coconut milk if you prefer Dairy-Free option

¼ teaspoon grated nutmeg

Ground white pepper and pinch salt – Taste first before adding

Small handful chopped coriander – some for stirring through at end, some for garnish

Toasted cumin seeds to sprinkle for garnish

or Toasted Stale sourdough bread cut into cubes

Option

Handful cooked chicken – into bite size pieces

Method

Use a large deep saucepan – will be using it to blitz the soup later

Bring the stock and potatoes to the boil and add the cauliflower, ground coriander and curry powder.

Simmer for 20 minutes approx until vegetables are tender.

Remove pan from heat and use a stick blender to puree.  I like to leave a few chunks for texture.

Return pan to heat.  Add the cream, nutmeg and some of the chopped coriander. 

Heat but do not boil, or the cream will curdle.

Taste.  Add pepper and salt if needed.

   OPTION

   Stir through a handful of sliced cooked chicken and warm through.

Serve sprinkled with cumin seeds, a little chopped coriander and toasted bread cubes if desired.

                                         Enjoy!   Colleen

Sweet Potato and Ginger Soup

Aaah Winter!!!  Soups are so versatile and satisfying. This soup has a deep warm flavour from the fresh and ground ginger - and ginger is so good for you!  Whenever I make a big pot of soup I always try and squirrel away a few containers into the freezer for those crazy days which seem to happen quite regularly in my life!  Lovely people pop in to visit and it is so easy to whip up a steaming bowl of warming soup - "here's one I prepared earlier!" . Best of all, many of my homemade soups do double-duty to form the sauce for a quick stir-fry or curry. So satisfying and better for you than take-away and it's on the table in no time! 

For a change, instead of boiling, try roasting the sweet potato before adding to the soup - this deepens and intensifies the flavour.  If I have the oven on, I often toss a tray of sweet potato or pumpkin on to roast, store it in the fridge and use in a recipe later in the week. You can even freeze the cooked veg in containers ready for your next soup making adventure! 

 

sweet potato and ginger soup by Feed Your Inner Cook

Preparation    10 minutes

Cooking          30 minutes

Serves             6 -8

Ingredients

3 large sweet potatoes – peeled and cut into chunks  (TIPS AND HINTS – see below) This is approx 2.5 kg  un-peeled 

Splash of Olive Oil

2 onions – chopped

3 tablespoons Fresh ginger – finely sliced.  Plus 1 extra tablespoon to add at the end

1 teaspoon ground ginger

3 – 4 teaspoons cumin seeds  (plus extra to toast for optional garnish)

1 teaspoon ground Cumin

1 red chilli – chopped  OR  approx. 1 teaspoon chilli flakes  -  adjust to your preference

1 teaspoon ground Turmeric

3 stems Lemongrass .  Tough outer leaves removed.  Finely slice the white portions

1 – 2 Kaffir Lime leaves – leave the leaf whole, but partially snip the leaves to release flavours

1 litre Salt reduced Vegetable stock

400 ml tin coconut milk

400 ml water (re-using and rinse the coconut milk tin)

1 tablespoon brown sugar

Ground white pepper to add at end

Salt to taste (because you used salt-reduced stock)

½ cup coriander leaves – chopped.   Some for stirring through at end, and a little for garnish

Method

Use a very large deep saucepan (one pot makes it easier to blitz the soup later and saves on washing up!)

Bring a kettle of water to the boil.  Transfer the water into the saucepan and add the sweet potato chunks. Boil for 5 minutes and drain well.  Set sweet potato aside and return pan to stove-top.

Gently heat the oil in pan and add onion, ginger, cumin, chilli, turmeric and lemongrass. Cook for a few minutes to release aromas.

Add the whole lime leaf (it will be pulled out prior to blitzing)

Stir in the vegetable stock and the chunks of sweet potato.  Simmer 15 minutes

Remove the lime leaf

Take pan off the stove.  Using a electric stick blender, gently blitz the soup until smooth.

Return the saucepan of soup to the stove and reheat to simmer.

Add the coconut milk, the water and brown sugar.  Stir through without boiling.

Taste and add a little extra very finely grated fresh ginger and some of the chopped coriander.

Taste and add some ground white pepper and perhaps some salt.

To serve

Sprinkle with some dry toasted cumin seeds  and some fresh coriander leaves.

TIPS AND HINTS

Option – Roast the sweet potato chunks and refrigerate overnight if desired or use immediately.  Omit the boiling method and add the roasted sweet potato and continue recipe as above.

Freezing

This soup freezes and defrosts really well! I like to freeze it in small containers which later defrost quickly - makes a great standby for unexpected hungry visitors

TIPS AND HINTS

THAI INSPIRED SAUCE OPTION

This soup is super! It can do double duty as a quick sauce for a Thai flavour curry or stir-fry.  Simply brown your meat, add some chunky vegetables, cook, stir through some of this soup like a sauce, adjust the seasonings if required and serve with rice or noodles.  Easy!
                                                     Enjoy!   Colleen