The original recipe was for Jerusalem artichoke soup. I couldn't find it in the market so replaced it with sweet potatos. Soups are filling, healthy and a great food option if you are watching your weight.
650g Sweet Potatoes or Jerusalem Artichokes
5 tbsp Orange Juice
25g butter
1 leek chopped
1 garlic clove, crushed
300 ml vegetable stock
150 ml milk
2 tbsp chopped coriander
150ml natural yogurt
grated orange rind to garnish
1. Rinse the potatoes place them in a large saucepan (I used pressure cooker), add enough water to cover, bring to the boil until they are tender. Drain the sweet potatoes and leave them to cool.
2. Peel the potatoes and mash the flesh with potato masher.
3. Melt the butter in a large saucepan and saute the leek and garlic until leek softens.
4. Stir the potato flesh, stock, milk and orage juice. Bring the soup to a boil. Simmer for 2-3 minutes.
5. Reserving a few pieces of leek transfer the remainder of the soup to a food processor and blend for 1 minute until smooth.
6. Return the coup to a clean saucepan and stir in the reserved leeks, corander and yogurt.
7. Transfer to individual soup bowls, garnish with orange rind and serve.
I think it helps a lot if the recipe you are referring to has lot of pictures in it not just when its ready and looking good but of different stages. I am planning to put as many pictures as I can starting with this recipe...
Ingredients:
1 large, ripe avocado
2 tbsp lemon juice
1 tbsp vegetable oil
50g sweetcorn
2 tomatoes peeled and seeded
1 garlic clove, crushed
1 leek, chopped
1 red chilli, chopped
425ml vegetable stock
150 ml milk
shredded leeks to garnish
1. Peel and mash the avocado with a fork. Stir in the lemon juice and reserve until required
2. Heat the oil in a pan and saute the sweetcorn, tomatoes, garlic, leek and chilli for 2-3 minutes until softened
3. Put half (I put 75%)of the vegetable mixture in a food processor or blender with the avocado and blend until smooth. Transfer to a clean saucepan.
4. Add the stock and milk and reserved vegetables and cook gently for 3-4 minutes until hot. Garnish with shredded leeks and serve.
225g/ 8oz red peppers, seeded and sliced
1 onion, sliced
2 garlic cloves, crushed
1 green chilli, chopped
300 ml passata (boil tomatoes and its puree is called passata)
600 ml vegetable stock
2tbsp chopped basil
fresh basil sprigs, to garnish
1. Put the peppers in a large saucepan with the onion, garlic and chilli. Add the passata and stock and bring to the boil, stirring well
2. Reduce the heat to a simmer and cook for 20 minutes or until the peppers have softened. Drain, reserving the liquid and vegetables separately.
3. Sieve the vegetables by pressing through a sieve with the back of a spoon or blend in a food processor until smooth.
4. Return the vegetable puree to a clean saucepan with the reserved cooking liquid. Add the basil and heat through until hot. Garnish and serve.
Category: Baby Corn , Carrots , Chinese noodles , Kale , Lemongrass , Scallion , Soup
(This soup tastes Amazingggg)
2 garlic cloves, chopped
2 lemongrass stalks, chopped
1 inch piece fresh ginger root, chopped
5 scallions, sliced
1 red chile, seeded and shopped
6 1/4 cups vegetable stock
1 tablespoon chile or olive oil
1/2 cup baby corn, halved lengthwise
2 small carrots, cut into matchsticks
1 1/2 cups shredded kale
1 1/2 cups quartered button mushrooms
8 ounces fresh Chinese noodles, or 4 ounces dried
1 tablespoon dry sherry (I did not use any)
2 tablespoons soy sauce
2 tablespoons lime juice
Vegetable oil for frying
salt and pepper
1. Place the garlic, lemongrass, ginger, scallions, and chile in a food processor and blend to a coarse paste. Heat the stock in a pan with the paste until boiling. Lower the heat, cover and simmer for 30 minutes.
2. Meanwhile, heat the chile or olive oil in a wok or large skillet. Add the corn, carrots, 1 1/4 cups of the kale and cook for 5 minutes until soft. Add the mushrooms and stock mixture, and cook for 3 minutes longer. Add the noodles and cook for 2 minutes (4 if using dried noodles). Stir in the sherry, soy sauce, and lime juice, and simmer for 1 minute longer. Season to taste.
3. Heat about 3/4 inch vegetable oil in a skillet. Add a little of the remaining kale to the pan. if it sizzles, the oil is hot enough. Add the rest of the remaining kale and fry for a few seconds. Remove with a slotted spoon and drain on paper towels; it should become crisp.
4. Serve broth and noodles in bowls, topped with crisp kale.
Sprig each of fresh cilantro, parsley and thyme (I did not use thyme)
1 celery stalk
3 tablespoons olive oil
2 onions chopped
2 carrots, chopped
5 garlic clovces, roughly chopped
1 tablespoon ground cumin
1 tablespoon paprika
2 tablespoons ground turmeric
2 1/2 cups French Lentils
2 1/2 quarts vegetable stock
Juice of 1/2 lemon
2/3 cup heavy cream
2 tablespoons Butter
salt and pepper
FOR THE LEMON YOGURT:
7 tablespoons thich plain yogurt
2 tablespoons chopped fresh cilantro
grated zest of 1 lemon
1. Tuch the herbs into the hollow side of the celery stalk and bind with string to make a bouquet garni,
2. Heat the oil in a large pan. Add the onions, carrots, garlic, and spices and saute for 5 minutes, stirring to prevent burning.
3. Add the bouquet garni, lentils and stock. Bring to a boil. Lower the heat and simmer, covered, for 40 to 45 minutes, stirring occasionally, until the lentils are tender. Discard the bouquet garni.
4. Process until smooth in a blender or food processor; you may need to do this in batches. Return to the clean pan and reheat slowly. Stir in lemon juice, cream and butter. Season.
5. Make the lemon yogurt: Mix the yogurt with half the cilantro and half the lemon zest. Divide the soup among 4 bowls and add a spoonful of the lemon yogurt to each.
Scatter the remaining cilantro and lemon zest over to serve.
(I forgot to take pictures for lot of soups I tried)
1 tablespoon olive oil
2 onion, minced
2 celery stalks, chopped
1 large potato, chopped
2 carrots, chopped
1 parsnip, chopped into large chunks
2 tablespoons mild curry paste (or garam masala)
1 tablespoon all purpose flour
4 cups vegetable stock
2 tablespoons heavy cream
salt and pepper
FOR THE GARNISH:
1 tablespoon butter
1 large onion, thinly sliced
2 tablespoons chopped fresh cilantro
1. Heat the oil in a large pan. Add the vegetables, toss well, and cook for 3 to 4 minutes until light brown.
2. Stir in the curry paste or garam masala and the flour, and stir together well. Pour the stock over and bring to a boil. Lower the heat and simmer, stirring occasionally, for 20 to 30 minutes, until the begetables are tender.
3. Meanwhile, prepare the garnish: Melt the butter in a skillet. Add the onion and slowly saute for 7 to 10 minutes until brown.
4. Stir the cream into the soup and adjust the seasoning. Serve immediately, sprinkled with the fried onion and chopped cilantro.
(Original recipe is with Jerusalem Artichokes, I didn't find them so I made it with Artichokes)
2 tablespoons Butter
2 onions sliced
1 3/4 pounds Jerusalem Artichokes (or Artichokes)
2 1/2 cups vegetable stock
salt and pepper(black or white)
pinch of sugar
2 1/2 cups milk
2 tablespoons light cream to finish
croutons to serve
1. Melt the butter in a large heavy pan. Add the onions, cover, and let them sweat for 5 minutes until soft but not brown.
2. Peel and slice the jerusalem artichokes, then add them to the softened onions and saute for about 15 minutes, or until they are just tender.
3. Pour in the vegetable stock and season with salt, pepper and sugar. Bring to a boil. Lower the heat and simmer for about 20 minutes until the Jerusalem artichokes are soft.
4. In a blender or food processor, puree the soup in batches. Pour the puree back into the clean pan and stir in the milk.
5. Heat the soup slowly to just below a boil. Stir in the cream.
6. Serve with croutons.
1 cup all-purpose flour
1 tablespoon sugar
2 tablespoons sesame oil
1 tablespoon white wine vinegar (I used some other vinegar that was available)
1 1/4 ounces dried shiitake or other drieed mushrooms
2/3 cup boiling water
6 ounces fresh crimini mushrooms
bunch of scallions, sliced
2 tablespoons soy sauce
5 cups vegetable stock
1/2 small red chile, thinly sliced
1 inch piece ginger root, grated
2 garlic cloves, thinly sliced
2 tablespoons dry sherry - (I didn't use it)
Peanut oil for brushing
3 ounces chinese thin egg noodles
3 cups shredded bok choy (or spinach)
1. Mix flour, sugar, sesame oil, and vinegar with enough warm water to make a firm dough, and knead lightly. Chill for 30 minutes.
2. Soak the dried mushrooms in the boiling water for 10 minutes, drain, reserving the liquid. Place half the mushrooms in a food processor with two-thirds of the crimini mushrooms, half the scallions, and 1 tablespoon of the soy sauce and blend to a paste.
3. On a lightly floured surface, roll out the dough very thinly into a 12 inch square. Trim and cut into sixteen 3 inch squares. Spoon a little mushroom paste into the middle of each. Bring one corner diagonally over the filling and seal the edges to form little triangles.
4. Bring the stock and mushroom liquid to a boil in the bottom of a steamer. Add the remaining mushrooms and the scallions, soy sauce, chile, ginger, garlic and sherry.
5. Oil a steaming rack and arrange the wontons in a single layer. Cover and steam for 10 minutes. Add the noodles and bok choy to the soup. Turn the wontons and cook 3 to 5 minutes longer, until tender.
6. Serve the soup and noodles in bowls, topped with the steamed wontons.
1 heaped tablespoon coriander seeds
1 teaspoon each cumin seeds and turmeric
1 dried chile or 1/2 teaspoon red pepper flakes
1/4 teaspoon ground fenugreek
2 tablespoons butter
1 onion, chopped
1 large garlic clove, split
2 to 3 large parsnips, cubed
1 tablespoon all-purpose flour
5 cups vegetable stoock
2/3 cup light cream
chopped chives and parsley to garnish
1. Pound the coriander and cumin seeds with the turmeric, chile and fenugreek in a mortar, or grind them in a spice mill.
2. Melt the butter in a heavy-bottomed pan. Add the onion, garlic, and parsnips and cook, covered, over medium heat for 10 minutes. Stir in the flour and 1 tablespoon of the spice mixture. Cook for 2 minutes longer, stirring from time to time. Pour in the stock gradually and bring to a boil. Lower the heat and allow to simmer. When the parsnip is really tender, puree in a blender. return to the clean pan and diluute to taste with water.
3. Reheat, add the cream, and adjust the seasoning. serve scattered with chives or parsley. croutons of bread can be served also.
1 large cauliflower 2 pounds, broken into large florets
salt and pepper
5 tablespoons butter
1 white onion, chopped
3 cups milk
3 tablespoons light cream
1 tablespoon all purpose flour
chopped fresh parsley to garnish
1. Reserve about 1 cup of the cauliflower, then blanch the rest in a pan of boiling salted water for 2 to 3 minutes, drain well.
2. Melt the butter in a pan. Add the onion and saute for 4 minutes until it is soft but not brown. Add the blanched cauliflower and cook for 2 minutes.
Add the milk and 1 and 1/4th cups water and bring to a boil. Lower the heat and simmer for 20 minutes until the cauliflower is tender and soft.
3. Break the reserved cauliflower into tiny florets. Heat the vegetable oil in a small nonstick pan until hot. Add the florets and saute until light brown. Add the mustard seeds and shake the pan until the seeds pop and release their flavor, the care, some of the seeds may jump out of the pan.
4. In a small bowl, mix the cream and flour to a paste. Add a spoonful of the hot soup and stir well. Stir the mixture back into the soup and cool slowly, stirring, until slightly thicker. Season the puree in a blender until smooth and creamy. Garnish with parsley and serve.
4 tablespoons butter
2/3 cup very thinly sliced leeks
3.5 cups frozen peas
1 and a three fourth cups finely diced boiled potato
2 quarts good quality vegetable broth
1 tablespoon shredded fresh mint plus a few sprigs for garnish
salt and pepper
1. Melt the butter in a pan. Add the leeks and saute slowly for 3 to 4 minutes. Add the peas and potato and toss together
2. Add the stock and bring to a boil. Lower the heat and simmer for 15 minutes. Season to taste.
3. Puree half the soup in a blender until very smooth. Return to the pan with the remaining soup. Mix well, then add the mint and heat through.
4. Spoon some soup into each of 4 warmed bowls and garnish with mint sprigs.
This brightly colored soup tastes just as vivid as it looks, and couldn't be easier to make. Use a blender rather than a food processor for a smoother finish.
Ingredients:
a. 1 orange
b. 12 ounces cooked beets, chopped
c. 2 cups vegetable stock
d. 1 cup thick plain yogurt
e. salt and pepper
f. 1 tablespoon prepared horseradish (horseradish is very hot, try it before you add; I personally do not like it but you might)
g. Fresh mint sprigs, to garnish
h. good crusty bread to serve
1. Using a zester, remove the zest from half the orange, or thinly pare off the zest with a potato peeler and shred it finely. Place in a cup with just enough boiling water to cover and leave to stand for at least 10 minutes to soften. Finely grate the remaining zest and squeeze the juice from the orange.
2. In a blender, combine the beet and vegetalble stock and blend until smooth. Blend in the orange juice and half the yogurt and season to taste. Chill until ready to serve.
3. Add the horseradish to the remaining yogurt. Pour the chilled soup into 4 serving bowls. Add a spoonful of the horseradish mixture to each. Drain and pat dry the softened orange zesh and scatter over the crea. Garnish with the mint sprigs and serve with some good crusty bread.
