This was sort of cobbled together using a few different recipes - I had consumed lots of curry dishes lately, and wanted to try some new flavours - the heat from the spices was a nice contrast to the sweetness of the soup. Gorgeous, and I could feel my liver applauding my healthy efforts. That's like, 2 blended soups in a month - cue the 'babyfood for olds' jokes.
2 tbsp olive oil
1 medium onion, chopped
2 shallots, chopped
1 sweet potato, peeled and chopped
2 cloves garlic, chopped
2 tbsp ginger root, chopped
½ tsp ground coriander
½ tsp cardamom (split the pods, then crush w/ mortar and pestle)
¼ tsp turmeric
¼ tsp cinnamon
¼ tsp red pepper flakes, plus some cayenne
1 ½ lbs (about 5 large) carrots, chopped
4 cups veggie broth
Sea salt
Heat oil - add onion, sweet potato & garlic, ginger, and spices - cook 2-3 mins. Add carrots & broth, and 2 large pinches of sea salt. Bring to boil, reduce heat, & simmer 30 mins, until carrots are very tender. Remove soup from heat, cool slightly, then puree.
Sunday, December 12, 2010
Rapini and White Bean Soup
(from cooking light)
Not to be confused with the chard and white bean soup I made a month ago! Needless to say, I loves me my greens 'n beans.
I tweaked the recipe somewhat, as I didn't feel like making croutons (who does?), I also used veggie stock instead of water - there are so few ingredients as it is, I wanted to ensure maximum flavour. So comforting and yummy - and easy - perfect for weeknights.
A bunch of rapini
1 tbsp olive oil
2 cups coarsely chopped onion
¼ tsp crushed red pepper (I likely used more)
3 garlic cloves, minced
½ tsp sea salt (added black pepper too)
4 cups veggie stock (plus one cup water)
some Parmigiano-Reggiano cheese rinds (I keep them in the freezer)
Remove and discard tough ends from rapini stems; coarsley chop.
Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes, stirring frequently. Add red pepper and garlic cloves; cook 1 minute, stirring constantly. Add rapini and salt, and cook another minute - infusing the flavours. Add stock, water and cheese rinds. Increase heat to medium-high; bring to a boil. Reduce heat, add beans, simmer 15-20 minutes. Discard cheese rinds.
Not to be confused with the chard and white bean soup I made a month ago! Needless to say, I loves me my greens 'n beans.
I tweaked the recipe somewhat, as I didn't feel like making croutons (who does?), I also used veggie stock instead of water - there are so few ingredients as it is, I wanted to ensure maximum flavour. So comforting and yummy - and easy - perfect for weeknights.
A bunch of rapini
1 tbsp olive oil
2 cups coarsely chopped onion
¼ tsp crushed red pepper (I likely used more)
3 garlic cloves, minced
½ tsp sea salt (added black pepper too)
4 cups veggie stock (plus one cup water)
some Parmigiano-Reggiano cheese rinds (I keep them in the freezer)
Remove and discard tough ends from rapini stems; coarsley chop.
Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes, stirring frequently. Add red pepper and garlic cloves; cook 1 minute, stirring constantly. Add rapini and salt, and cook another minute - infusing the flavours. Add stock, water and cheese rinds. Increase heat to medium-high; bring to a boil. Reduce heat, add beans, simmer 15-20 minutes. Discard cheese rinds.
Easy Thai Fish Curry
It doesn't get easier than this - guests (if you have them - we never do!) would never know you hadn't slaved over a hot stove for hours. Elegant, beautiful, absolutely delish.
Chop some peppers and onions, saute for a bit.
Add:
A few tbsp Thai Kitchen red curry paste
a can of light coconut milk
some cilantro
about a tbsp lime juice
Simmer
Add your fish, and poach in the above sauce - we used halibut, which was glorious.
Serve over lundberg mixed brown rice, sprinkle with more chopped cilantro and finely sliced green onions.
Chop some peppers and onions, saute for a bit.
Add:
A few tbsp Thai Kitchen red curry paste
a can of light coconut milk
some cilantro
about a tbsp lime juice
Simmer
Add your fish, and poach in the above sauce - we used halibut, which was glorious.
Serve over lundberg mixed brown rice, sprinkle with more chopped cilantro and finely sliced green onions.
Quick Asian Soup
I cannot remember where I found this, but it was amazing - we've had it a few times now, and it rivals the Asian noodle houses in Vancouver which we loved, and miss dearly!
1 tbsp dark soy sauce (I always use tamari in lieu of soy)
1 tsp fish sauce
1 ½ tsp honey
4 tsp lime juice (I used that ‘real lime’ stuff, not fresh)
1 tsp tomato purée (never thought of adding this before, but it added lots of depth to the broth!)
½ tsp sesame oil
1 tsp grated ginger (we love ginger, so used at least double that amount)
1 clove garlic, grated (or in my case, finely chopped)
50g fine rice noodles (I used Catelli Smart spaghettini, and cooked it separately)
1.5 cups boiling stock (used veggie stock, with a splash of Bovril chicken stock)
3 spring onions, finely sliced
3 tbsp chopped fresh cilantro
finely sliced fresh red chili to taste (opt) (used Asian hot sauce, next time used sliced jalapenos - wicked)
75g napa cabbage, finely shredded (I don’t even know how much that is – used lots!)
(I also added a bunch of gailan, oh and a bunch of thinly sliced mushrooms!)
In the bowl you’ll be eating from, place your chopped green onions and cilantro (this is always how I do it anyhow).
In a separate bowl, combine the soy sauce, fish sauce, honey, lime juice, tomato purée, sesame oil, and grated ginger.
Cook noodles, then near the end of cooking process, add your cabbage (and gailan and other greens, (and mushrooms) if using) to quickly blanch. Heat up your stock, along with the garlic to boiling. When you are almost ready to serve, add your soy sauce mixture to the stock and keep it on a steady boil. Drain your pasta (and greens). Plop your pasta into the bowl, add your stock, and sliced chilli (if using). Stir and enjoy immensely!
1 tbsp dark soy sauce (I always use tamari in lieu of soy)
1 tsp fish sauce
1 ½ tsp honey
4 tsp lime juice (I used that ‘real lime’ stuff, not fresh)
1 tsp tomato purée (never thought of adding this before, but it added lots of depth to the broth!)
½ tsp sesame oil
1 tsp grated ginger (we love ginger, so used at least double that amount)
1 clove garlic, grated (or in my case, finely chopped)
50g fine rice noodles (I used Catelli Smart spaghettini, and cooked it separately)
1.5 cups boiling stock (used veggie stock, with a splash of Bovril chicken stock)
3 spring onions, finely sliced
3 tbsp chopped fresh cilantro
finely sliced fresh red chili to taste (opt) (used Asian hot sauce, next time used sliced jalapenos - wicked)
75g napa cabbage, finely shredded (I don’t even know how much that is – used lots!)
(I also added a bunch of gailan, oh and a bunch of thinly sliced mushrooms!)
In the bowl you’ll be eating from, place your chopped green onions and cilantro (this is always how I do it anyhow).
In a separate bowl, combine the soy sauce, fish sauce, honey, lime juice, tomato purée, sesame oil, and grated ginger.
Cook noodles, then near the end of cooking process, add your cabbage (and gailan and other greens, (and mushrooms) if using) to quickly blanch. Heat up your stock, along with the garlic to boiling. When you are almost ready to serve, add your soy sauce mixture to the stock and keep it on a steady boil. Drain your pasta (and greens). Plop your pasta into the bowl, add your stock, and sliced chilli (if using). Stir and enjoy immensely!
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