Tuesday, 19 June 2012

THINGS TO PUT IN A BLENDER.


I love soup. 

Lately I have been making two or three different types of soup a week - this week I made lentil and kumera, broccoli and green pea. The broccoli was a bit of an experiment as I wasn't really following any recipe. It was a bit too broccoli-ey so I don't think I'll be trying it again in a hurry. The pea soup recipe comes from Heidi Swanson's blog and is one of my all time favourites!

My favourite was definitely the lentil and kumera - it was creamy and a bit spicy and delicious! I pretty much just combined Alison Holst's recipes for Spiced Kumera Soup and Creamy Lentil Soup which I got from her cookbook 'Meals Without Meat'. I can remember cooking things from this cookbook with my Mum when I was was just a kid! This version was published in 1993 just a few years after I was born! There is likely to be a newer version out there but I actually love how unappealing the food looks in here - it was probably really sexy at the time! Holla to anyone out here with this edition!

1. Lentil and Kumera Soup 

Ingredients:
1 cup red lentils
1 litre hot water
1 vegetable stock - I use Rapunzel brand
Olive oil
1 onion
2 cloves garlic
2 sticks celery chopped 
2 carrots peeled and cubed
1 large kumera peeled and cubed
1 - 2 tsp ground cumin
1 - 2 tsp ground corriander
1 - 2 tsp garam masala
1 - 2 tsp curry powder
1 tsp chili powder
1 Tbsp tomato paste 
salt and pepper

Method:
You're basically just making a watery dahl so the method isn't that complex. Measure the lentils and hot water into a bowl so the lentils start softening. Heat a large pot and add the oil and onion and cook until the onion has softened. Add the garlic, celery, carrot and kumera. Add the spices - feel free to leave out the chili, I probably used more than what I listed just depends how you like it. Cook for a couple of minutes without letting the vegetables brown. Add the hot water, lentils, tomato paste and stock cube, cover and simmer until the veges and lentils are tender. Blend the mixture and put back on the heat, add more water if it's too thick. Season and serve with crusty bread. 



2. Green Pea Soup


3. Broccoli Soup

Ingredients:
2 Tbsp olive oil
1 large brown onion chopped
2 - 3 cloves garlic chopped
2 small - medium potatoes peeled and chopped 
1 litre hot water
1 stock cube - Rapunzel brand
1 head of broccoli
salt and pepper

Method:
I made the mistake of not quite cooking the broccoli enough so it kind of had a bit of weird flavour, I also used the stalks which I think contributed to the weirdness of the flavour. Give it a go or find a better recipe and tell me about it!

 Heat a large pot and add the oil. Saute onions and garlic, add potatoes, water and stock cube and cook until the potatoes are cooked through. Add broccoli and simmer until tender. Blend, season and serve.