Broccoli Melody

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The cold breeze of this evening is definitely a call for a warm rich soup that would spread love and happiness both in your tummy and among its tasters. As a child I always loved the look of the broccoli vegetable but sadly not its taste at the time, so I would always want it there to beautify my plate (food designer at a young age) yet did not really enjoy it much. Later on in life you realize that there are absolutely beautiful flavors that you can tackle to get the most of this pretty sort of “flower”.

To make this heartwarming soup you need:

– 2 Tbsp Butter

– 1 Onion (Chopped Fine)

– 2 Celery Sticks (Chopped Fine) (Optional)

– 3 Cups Of Chicken Stock

– 8 Cups Of Broccoli Florets

– 3 Tsp Butter

– 3 Tbsp Flour

– 2 Cups Milk (You can also use cream)

– Salt & Pepper To Season

We melt the butter in a medium sized pan adding the onions and celery to saute lightly, then we add our broccoli followed by the chicken stock to boil till they cook. We take the green full of aroma mixture to blend either in the pot itself with a hand held mixer or pouring it into the separate mixer to get your creamy texture going. Blend 1 cup of milk with the flour and butter over low heat, then pour it in with the soup and add as much milk as you would like to make the soup as creamy as you want and get it thickened.

Enjoy this with toasted bread and butter and let your load of the day work melt away.

Warm Loving Wishes To All

Lama

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Cumin Carrot Creation

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Such a cold weather this morning and all I can think of is how to get a warm soup at lunch to warm up my body. Something creamy and smooth yet not very sinful so I would not feel bad after devouring a full bowl. One of my favorites here must be the carrot soup and with a great use of what I call “the winter spice” cumin, we can make an amazing bursting mouthful of flavors.

To make this soup you would need:

– 1 Kg Carrots

– 1 Large Onion

– 200 Grams Broccoli

– 1 Tsp Fresh Shredded Ginger

– 3 Garlic Cloves

– 1 Heaped Tsp Of Ground Cumin

– 1 Liter Of Vegetable Stock

– A Dash Of Olive Oil

– Salt & Pepper To Season

Preheat the oven to 180°C while you  peel the carrots and chop them into rough cubes. Spread them evenly onto  a roasting tray, season well with salt and freshly ground black pepper and drizzle over  2 tablespoons of the olive oil. Leave them to roast for 30 minutes or until they feel soft when you squish them.

Heat some oil in a large pan and gently sauté the chopped onion, broccoli and ginger for about 7 minutes until really soft, stirring regularly. Add the chopped garlic, ground cumin and cook for a further couple of minutes.

Finally, add the roasted carrots and pour in the vegetable stock. Bring to the boil, then simmer, covered, for 10 minutes, then liquidize with a hand blender or a big mixer and be careful pouring that in without burning yourself.

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If you feel like the consistency is too thick you can add a little more stock to get it to your liking. Season with salt and pepper to taste and serve in hot mugs sprinkled with parsley sprigs and a wedge of lemon to the side.

Warm Loving Wishes To All

Lama

Hearty Minestrone Soup

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Who does not like a hot cup of soup on these days of autumn? The smooth taste and fullness of flavor makes you feel warm inside out. That feeling that you crave during office hours and just makes you feel satisfied and not heavy. Italians have a brilliant soup that has this brilliant effect, we all know that one as “Minestrone” and it comes in so many variations yet the same fantastic rich intensity.

To make this soup you would need:

– 1 Fillet Of Beef (250 Grams) (Note you can make it vegetarian)

– Conchiglie (Shells) Pasta (Small Ones)

– Carrot (Chopped into cubes)

– Potatoes (Chopped into cubes)

– Zucchini/Squash (Chopped into cubes)

– 1 Large Onion (Chopped into cubes)

– 2 Garlic Cloves (Minced)

– Can Of Red Kidney Beans

– Fresh Ripe Tomatoes (Chopped into cubes)

– Bunch Of Parsley (Chopped Fine)

– Tomato Paste

– 1 Vegetables Stock Cube

– 1 Tsp Of Chili Flakes

– Parmesan Cheese To Grate On Top Before You Serve It

– Salt & Pepper To Season

This soup is super easy to make yet it is an absolute pleasure to devour, toss the garlic and onions in the pan with some olive oil. Soon as the aroma starts spreading add chopped bits of beef to the mix and keep stirring, slowly start adding tomatoes, potatoes, squash, carrots and a drained red kidney beans. Pour water till it covers the mixture leaving it to simmer, when it boils you can add your vegetable stock, chili flakes as you desire and two spoons of tomato paste then the pasta. Leave to simmer until the potatoes are well done. You can your salt and pepper a couple of min before you turn it off.

minestrone soup

Stir in the parsley and leave for 3 min before serving in lovely bowls with some grated Parmesan cheese and a lovely warm piece of bread to the side. This would be just a sensational hit for all winter long and you can vary the vegetables you use in it as much as you like. Full of healthy nutrients and flavorful sensational taste.

Loving Warm Wishes To All.

Lama

Pumpkin Yumminess

Basically got home super tired and in need of a soup to warm me and fill me up too. I had previously purchased a massive pumpkin and used some of it in my beef stew, so with what was left over I decided roasting it to make a snack would be great but after a few bites I had an idea pop in my head, I shall make some soup! Soup it is then but what should I put in it?

For two portions I used:

2 Cups Of Roasted Pumpkin Flesh (Did you know 1 cup of pumpkin flesh is mere 49 calories?)

2 Garlic Cloves (Chopped Fine)

1/2 Cup Of Baked Potato (You peel it wrap it with aluminium paper and put in the oven to cook)

1/2 Cup Of Carrots (Thinly chopped)

1/2 A Vegetable Stock Cube

A Dollop Of Cooking Cream

1/2 Tsp Of ground ginger

1 Tbsp Of Oil/butter

Salt & Pepper To Your Liking

I chopped my garlic and carrots and added them to the oiled pan, sauteed them for a bit then started adding my pumpkin and potatoes. Soon the garlic will go golden and you have to immediately add two glasses of hot water for your soup to start forming. As your “yumminess” in a pan is cooking you can add your vegetable stock and spices. Let them simmer for a while till the water reduces a bit then you bring in your hand mixer and blend all the ingredients into a smooth heavenly soup. The texture at that point is amazing but the ultimate addition is definitely the cream, you add a dollop of it to just about see the color of the soup gotten a bit lighter. You pour it into your serving bowls and use a spoon to add another bit of cream for decoration and you can add a tiny stalk of parsley to add to the look.

This is not mine but it’s a nice way of serving it 🙂

My Humble Creation

My Humble Creation

Warm Wintery Wishes To All

Lama

For A Weather Like This I Call Upon Harira Soup

The View From My Office Today

The View From My Office Today

Sleeping last night to the sound of violent wind and hail stones hitting my window, only to wake up this morning and realize that the streets are flooded with water, wind blowing so hard and the fog filling the air. With that gloomy weather all around, my mind drifted to a trial of an amazing Moroccan creation called “Harira Soup”. Moroccan cuisine is well known for its use of spices and sweet additions to its dishes, this soup though is purely rich and spicy in the right amount to satisfy most taste buds.

Spice Market In Morocco (I found this pic online)

Spice Market In Morocco (I found this pic online)

The Magical Ingredients:

1/2 Kilo Lamb Cubes

2 Onions (Chopped Finely)

1/2 Cup Cilantro (Chopped Finely)

1/2 Cup Parsley (Flat Leaf) (Chopped Finely)

5 Tomatoes (Chopped Finely)

3/4 Cup Green Lentils

1 Can Chickpeas (Drained)

A Handful Of Raisens (Optional)

2 Spoons Of Butter/Oil

1/4 tsp Paprika

1/2 tsp Ginger

1 tbsp Tomato Paste

1 tsp Black Pepper

1 tsp Cinnamon

1 tsp Turmeric

1 Cube Of Vegetable Stock

1/2 tsp Ground Chilli (Optional)

1 tbsp Flour (For Thickening)

You put your butter/oil in a big deep pan and add the meat along with the onions, cilantro, parsley and tomatoes. Toss them around until they start cooking, add the rest of the ingredients (not the spices yet)  and cover them with water. Soon as the mixture of beautiful ingredients start to boil you can add your spices and add salt to your liking. Leave the soup to simmer for a while and check if the meat and lentils are cooked well, then you can add your flour (in a cold water cup) to thicken the soup.

Moroccan Harira Soup

Moroccan Harira Soup

The sensational taste will tantalize your taste buds and delight your stomach which will make you feel the heat. The beauty of these dishes is that you can always look for that extra ingredient to make the recipe your own. It is definitely a great dish to enjoy all through the day.

Leaving You With Warm Wintery Wishes.

Lama