Red Curry and Basil Cauliflower Soup

Red Curry Coconut and Basil Cauliflower Soup

This weather calls for a nice steaming bowl of soup. Even though soup is not my favorite dish I can definitely crave a bowl from time to time. This red curry cauliflower soup hit the spot and it acts as a good leftover for the next day.

This recipe serves 4.

Ingredients:

1.3kg cauliflower

1 large onion, chopped

2 cloves of garlic, minced

1 lime, juiced

1 bunch basil (about 15g) + extra

2 cups coconut milk

2 cups vegetable stock

2-3 tablespoons red curry

1 tablespoon olive oil

Salt, to taste

Pepper, to taste

 

Trim the leaves and roughly chop the cauliflower into florets.

Heat the olive oil in a large pot over medium heat and add the onion. Cook the onion until translucent and add the garlic; continue cooking until fragrant, about 30 seconds. Now add the cauliflower florets, coconut milk and stock and cover the pot. Cook the cauliflower for 20 minutes until tender.

Add the basil to the pot and blend the soup using an immersion blender. Now stir in the lime juice and red curry paste; start with 2 tablespoons and add more to your preference.

Season the soup with salt and pepper to taste. Divide the soup, top with extra basil leaves and serve with some fresh naan bread. Enjoy!

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Spiced Butternut Squash Soup

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Spiced Butternut Squash Soup

It has been a while since I made soup and after such a busy weekend it seemed like a perfect time. The weather has been so nice and HOT last week but unfortunately it did not stay and we are back at those windy days. So it just seemed right to relax on the couch with a nice big bowl of hot soup.

This soup has a lot of spices which gives it an Indian taste and my boyfriend and I really enjoyed it. We ate it with some naan bread and tzatziki… delicious!

This recipe serves 3.

Ingredients:

1 medium butternut squash

1 large onion, chopped

2 large garlic cloves, minced

1 cup vegetable stock

1 ¼ cup coconut milk

1 tablespoon garam masala

¼ teaspoon hot curry powder

¼ teaspoon chili powder

¼ teaspoon turmeric powder

¼ teaspoon coriander powder

¼ teaspoon cumin powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

½ teaspoon salt, plus extra

½ teaspoon black pepper

3 tablespoons olive oil

 

Preheat the oven to 200C. Slice the butternut squash in half and scoop out the seeds. Drizzle 2 tablespoons of olive oil over the butternut squash and season with the salt and pepper. Line an oven tray with parchment paper and place the butternut squash, cut-side down. Roast for 50 minutes until it is very tender. When cool enough to handle, scrape out all the flesh and discard the skin.

In a pot heat the remaining tablespoon of olive oil over medium heat and sauté the onion until translucent. Now add the garlic and continue cooking until it becomes fragrant. Stir in all the spices, from the garam masala to the onion powder. Add the roasted butternut squash, mix together with the spices and pour in the stock and coconut milk. Using a hand blender, blend everything together until a smooth consistency. If the soup is too thick you can add extra stock or coconut milk. Before serving, taste and season with extra salt if necessary. Enjoy!

 

Cauliflower Corn Chowder

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Cauliflower Corn Chowder

This is my first chowder and I love it! My mom usually makes it and I was inspired by her corn and clam chowders. I’m not a very big potato fan (unless you give me homemade fries then count me in!) so I decided to use cauliflower instead. Also, by blending half of the soup I did not need to use flour to thicken it. So we can call this a potato and flour free chowder, yay!

This recipe serves 6.

Ingredients:

1 large cauliflower head, roughly chopped

600g corn kernels

2 shallots, finely chopped

2 cloves of garlic, minced

¾ cup white wine

8 slices of smoked bacon, chopped

6 tablespoons chives, finely chopped

1 bay leaf

1 teaspoon dried thyme

1 liter vegetable or chicken stock

250ml heavy cream

Pinch of chili powder

Salt

Pepper

 

In a large pot cook the bacon, over medium heat, until brown and crispy, remove and set aside. In the same pot keep 2 tablespoons of bacon fat and sauté the shallots until they become translucent. Now add the garlic and thyme and stir for 30 seconds, until the garlic becomes fragrant. Pour in the wine and cook until half has evaporated. Pour in the stock, add the corn, cauliflower, bay leaf, cover with a lid and simmer for 20-30 minutes, until the cauliflower is tender.

Remove the bay leaf and blend half of the soup in a food processor until it has a smooth consistency and return to the pot. Pour in the heavy cream, return the bay leaf, season with salt, pepper and chili powder and simmer uncovered for another 20 minutes until the soup has thickened.

When ready to serve remove the bay leaf, pour the soup in bowls and sprinkle with the chives and bacon. Serve with some bread and enjoy!

Tomato Jalapeño Soup

 

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Tomato Jalapeño Soup

I went out for Mexican last night with friends and my boyfriend, and it has been a while since I had Mexican food which is crazy since I love it! Anything from nachos to fajitas, I love it all. So having it last night just made me crave it even more, which means that lunch today had to be something Mexican style. My boyfriend was in the mood for soup so I decided to go for a spicy soup topped with lots of avocado, crème fraiche and served with lots of nachos for dipping and scooping. Yummy!

 

This recipe serves 4-6

Ingredients:

750g tomatoes, quartered

1 red bell pepper, chopped

2 jalapeños, chopped (deseeded if preferred)

1 onion, chopped

2 cloves of garlic, minced

Can of whole peeled tomatoes (400g)

500ml vegetable stock

½ cup of corn kernels

½ cup of black beans

1 tablespoon olive oil

Salt

Pepper

Toppings:

2 spring onions, thinly sliced

4 tablespoons cilantro, chopped

2 avocados, sliced

1 lime, quartered

Crème fraiche or sour cream

Nachos

In a large pot heat the olive oil over medium heat and add the onion and jalapeño peppers. Cook, stirring a few times, until the onions are translucent, now add the garlic and cook until fragrant.

Add the tomatoes, bell pepper and can of peeled tomatoes, cover and cook for about 5 minutes, stir half way to make sure nothing sticks to the bottom. Pour in the stock and cover once again and cook for 20 minutes until the tomatoes and bell pepper are tender. Using a hand/stick blender blend the soup until it has a smooth consistency. Add the corn and black beans and season with salt and pepper.

When ready to serve, pour the soup in bowls and top with the avocado, crème fraiche, cilantro, lime, spring onions and nachos. Enjoy!

 

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Pumpkin, Carrot and Peanut Soup

 

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Pumpkin, Carrot and Peanut Soup

Growing up my grandmother used to make peanut soup which I always enjoyed and never make enough myself. The past years my love for pumpkin has grown but my favorite dish will probably always be pumpkin soup. So why not combine these two ingredients and create one. The nutty taste gives the soup an extra kick and everyone was surprised how nice the combination was. I will probably be making pumpkin soup this way the next few times.

I did not peel the pumpkin, as the skin softens and adds more flavor and texture to the soup.

This recipe serves 6.

Ingredients:

1 pumpkin (800g), washed and dried

4 medium carrots, peeled and chopped

1 clove of garlic, minced

1 onion, chopped

2 tablespoons soy sauce

½ teaspoon curry powder

1/4 teaspoon chili powder

1 liter vegetable stock (extra if needed)

½ cup coconut milk

1 tablespoon olive oil

3-4 tablespoons peanut butter

Salt

White pepper

Deseed and chop the pumpkin; peel the vegetable if you would prefer to do so.

In a large pot heat the olive oil and add the onion and garlic. When the onions start to become translucent add the pumpkin, carrots and put a lid on the pot. Cook for about 10 minutes and stir a few times to make sure nothing sticks to the bottom. I always try to brown a bit of the vegetables because I like the roasted taste. Now pour in the stock and coconut milk, add the chili and curry powder. Bring the mixture to a simmer and cook until the vegetables are tender. Using a hand blender (stick blender) blend until the mixture has a smooth consistency and season with salt and pepper. Now mix in the peanut butter until dissolved and add more stock if the soup is too thick. Enjoy!