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Parsnip Soup

Parsnip soup

By Kira

I never tired Parsnip as a main ingredient by itself. I really had know idea what I was missing, it had a distinct aroma with sweet taste.

This soup is very easy to cook and it had became one of my favourite dinner. In simple terms, it is just cooked parsnip with spices to enhance the flavour. I added little bit of cream for extra creaminess.



It was so delicious with roasted nuts to go it. I served it with crusty bread, which made a wonderful dinner.

Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes

Ingredients

  • Parsnip, peeled and cut into chunks 300 g (approx 3 medium size)
  • Butter 5 g
  • Onion, peeled and chopped 1/2 (medium size)
  • Fresh Garlic, minced 1 cloves
  • Fresh Ginger, minced 1/2 tsp
  • Garam masala, hot – 1/4 tsp
  • Vegatable stock 550 ml
  • Single cream 50 ml
  • Salt & pepper for seasoning Salt & pepper for seasoning
  • Roasted Almonds, chopped – 2 tbsp (optional)
  • Fresh Dill, for garnishing – 1 tsp (optional)

Instructions

  • In a casserole pan, add the butter and heat it at medium. Once the butter starts to melt, add the onions and cook for 5 minutes or until translucent.
  • Add the garlic, ginger and cook for few minutes stirring frequently.
  • Add the garam masala and mix well.
  • Add the parsnip, pinch of salt and pepper. Give everything a good mix.
  • Add the stock, bring it boil and simmer for about 20 minutes or until the parsnip is tender.
  • Let it cool for 10 minutes. Blend everything until smooth consistency is achieved.
  • Mix the soup with single cream. Adjust the seasoning. Reheat the soup at low heat for 2 to 3 minutes.
  • Serve each bowl of soup, topped with toasted nuts and fresh dill.
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Roasted Swede Soup

Roasted Swede Soup

By Kira

This is the perfect root vegetable soup. It is creamy, smooth and with final note of roasted swede, it tasted delicious with refreshing lemon thyme.




I enjoyed every spoonful. I was carried away by the pleasant aroma of lemon thyme. Try it with crusty bread of your choice. I usually buy Waitrose Farmhouse crusty bread, it is my next to best alternate for homemade bread. The recipe followed is my take on this one.

Prep time: 10 min
Cook time: 1 hr
Total time: 1 hr 10 min

Ingredients

  • Swede, peeled and cut into cubes of an inch 400 g
  • Carrot, peeled and chopped 100 g
  • Celery, chopped (use medium thick stalks for smooth soup) 100 g
  • Garlic, minced 1 large clove
  • Onion, peeled and chopped 1/2 large
  • Sunflower oil 1 tbsp
  • Butter 5 g (a knob)
  • Vegetable stock 1 litre
  • Single cream 100 ml
  • Lemon thyme leaves 1 tbsp
  • Salt and Pepper to taste

Instructions

Roasted Swede:

  • Preheat oven 180C (fan)
  • Arrange the swede cubes in roasting tray.
  • Drizzle the sunflower oil over the swede and sprinkle a pinch of salt.
  • Roast in the preheat oven for about 25 mins or until lightly browned and cooked throughly.

Soup:

  • In a casserole pan, add the butter and heat it at medium. Once the butter starts to melt, add the onions and cook for 5 minutes or until translucent.
  • Add the garlic and let it cook for few minutes stirring frequently.
  • Add the swede, carrots, celery and pinch of salt and pepper. Give everything a good mix and let it cook for 10 minutes.
  • Add the stock, bring it boil and simmer for about 20 minutes or until the vegetables are tender.
  • Let it cool for 10 minutes. Blend everything until smooth consistency is achieved (do it in batches).
  • Mix the soup with 3/4 of single cream, keep the remaining for garnishing. Add the lemon thyme leaves, adjust the seasoning. Reheat the soup at low heat for about 10 minutes.
  • Serve each bowl of soup, garnished with single cream and thyme.

Butternut squash soup

Butternut squash soup

By Kira

It took me so long to get back to my blog. I was affected by flu and the only solution is to take lot of rest. For the past few years, every year I get affected by flu, so this year I thought I should get the flu shot. But guess what I got flu in the early season itself. I was too weak to cook and was thinking of liquid food to ease the sickness. Soups are the ultimate choice. It is easy to cook and I can make in large quantity and store it in fridge as well.

I am usually reluctant to have Lemsip drink for flu. I can’t stand its smell and it doesn’t taste good. But I overcame the shortcoming by making some wonderful soups.


Autumn season was almost there, variety of winter squashes were in season. I made butternut squash soup, it was wonderful with a mild note of curry flavour and smoothness from the addition of coconut milk. I added toasted sunflower seeds or chopped cashew nuts for the extra dimension of crunchiness to the soup.

Look out for some more soups to come in the following blog post 🙂

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Ingredients

  • Butternutsquash, peeled and cut into cubes of an inch 800 g (medium size)
  • Butter 5 g
  • Onion, peeled and chopped 1 (large)
  • Fresh Garlic, minced 3 cloves
  • Fresh Ginger, minced 1/2 tbsp
  • Fresh hot chill, deseeded and chopped 1/4 tsp
  • Curry powder, hot 1 tsp
  • Vegatable stock 700 ml
  • Coconut milk 100 ml (I mixed 2 tbsp coconut powder with water to make coconut milk)
  • Salt & pepper for seasoning Salt & pepper for seasoning
  • Sunflower seeds or chopped cashew nuts, toasted 3 tbsp (optional)
  • Corainder leaves, for garnish – 1 tbsp (optional)

Instructions

  • In a casserole pan, add the butter and heat it at medium. Once the butter starts to melt, add the onions and cook for 5 minutes or until translucent.
  • Add the garlic, ginger and chilli and cook for few minutes stirring frequently.
  • Add the curry powder and mix well.
  • Add the butternut squash, pinch of salt and pepper. Give everything a good mix and let it cook for 5 minutes.
  • Add the stock, bring it boil and simmer for about 20 minutes or until the butternut squash is tender.
  • Let it cool for 10 minutes. Blend everything until smooth consistency is achieved (do it in batches).
  • Mix the soup with coconut milk. Adjust the seasoning. Reheat the soup at low heat for 2 to 3 minutes.
  • Serve each bowl of soup topped with toasted nuts and corainder leaves.

Ravioli in tomato soup with veggies

Ravioli in tomato soup with veggies


By Kira

This soup is always in my list for quick dinner. Its simple and quick to make.. Yet, you get to eat a healthy meal with veggies and some pasta. This is one of the good way I enjoyed ravioli. The soup keeps the ravioli away from drying out too soon, yet not saggy. I used spinach and ricotta filled ravioli to contrast with the tangy sweet tomato soup. Carrots and green beans for veggies. Dried Oregano for herb to get that Italian flavourful seasoning. Optionally, shredded cheese for topping.

Vegetable soup with barley

Deliciously and chunky vegetable soup with barley and lots of veggies. I used variety of veggies- carrots, celery, potato and green cabbage. Add the croutons for extra crunchiness.

Recipe:

Handful of Barley – rinse throughly, place in a saucepan filled with cold water and bring it to boil, reduce the heat and simmer for 45 minutes or as per pack instruction.

In a casserole or saucepan, add a tbsp of oil, then sweat quarter of an onion(chopped) and a clove of garlic(grated). Add the chopped vegetables to the saucepan and cook for few minutes. Fill the saucepan with hot water, until the vegetables are immersed. Add the stock cube(s), according to the volume of water added. Reduce the heat and simmer for 25~30minutes or until the vegetables are cooked. To thicken the soup, take half cup of vegetables from the soup and blend it in a blender. Finally, add the cooked barley to the soup. Season with salt and pepper. Add the croutons before serving.

Chestnut mushroom soup

I always thought mushroom as a part of a dish, but not on its own as a complete dish. I like this soup for its creamy texture and you can really taste the mushroomy taste.

 

Ingredients

a knob of butter
a dash of olive oil
2 clove garlic, chopped
1 small size onion, chopped
1 small potato, peeled and chopped
200g chestnut mushroom plus 50g for garnishing
250ml vegetable stock (I used stock cubes)
2 tbsp milk
salt & freshly grounded pepper

Serves: 2

In a non stick pan add the butter, when it melts add the olive oil, chopped garlic, onions and potatoes to it. Let the vegetables sweat for couple of minutes.

Keep aside 50g mushroom for garnishing. Roughly chop the remaining mushroom and add it to the pan, followed by enough vegetable stock to cover the vegetables. Simmer the contains for about 10 mins. Remove from heat and let it cool down.

Blend the soup to a coarse consistency. Transfer it to a saucepan under low heat. Add the milk and let it simmer for 5 mins. If you prefer you can add cream instead of milk for more creamy soup.

Chop the mushroom kept aside for garnish. Brown the mushroom in a non stick pan with little butter, salt and pepper.

Serve your mushroom soup with garnish in the centre.