potato

Recipe – Healthy Vegetable Korma


Okay, so the healthy thing I mentioned last week is still ongoing. As is my continued love of tasty food. It’s a dilemma.

Fortunately, things are made somewhat easier with a vegetarian diet (n.b. Ash, not me). It removes a lot of the fat and “stodge” from food, and opens up a world of experimentation with vegetables. For example, it’s rather weird how delicious broccoli is in curries.

And following on from that… Here’s my vegetarian korma recipe. And, of course, not just for vegetarians.

Read on…

Soup of the Week – Beetroot, Lemon and Chive


beetroot, lemon and chive soup

I’ve always loved beetroot, ever since I was a child. Usually I eat it pickled, with a bit of pork pie or cold meat. But it’s a root vegetable the same as any other, and this soup really brings out a lot of the flavour which pickling covers up.

The flavours are sweet yet earthy, and the combination of chives and lemon juice keep it from being too heavy. And it’s another filling soup, perfect for lazy days.

Ingredients

  • 500g raw beetroot, peeled and chopped
  • 1 medium onion, finely chopped
  • 1 medium carrot, peeled and diced
  • 1 medium potato, peeled and diced
  • 1 clove of garlic, crushed
  • 750ml vegetable stock
  • 1-2 teaspoons sugar
  • 1 bunch chives, chopped

Method

  1. Heat oil in a saucepan and sweat the carrot, onion, beetroot and garlic over a medium heat for about 10 minutes, until they are softened.
  2. Add the potato and a teaspoon of the sugar, and pour over the stock. Simmer for 40 minutes to an hour until the vegetables are tender.
  3. Blend until smooth, and stir in the chives and lemon juice. Add more sugar to taste if necessary.

This is a bit of an odd one to make, really. It’s perfectly simple to do, but beetroot has a tendency to stain. I made this on Monday evening, and after peeling and chopping the beetroot, my hands were bright purple. Not the most helpful thing an hour or so before a parish council meeting.

So be careful with it. That staining quality doesn’t go away after you’ve made the soup. Or even…erm…after you’ve eaten it.

I managed to get five servings out of this, and found that it keeps really well. One thing is that it is rather thick, so if you like your soup watery-er you might want to either add a touch more stock in the making, or a tablespoon or so of water afterwards.