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.
Blimey, it’s been a while since I’ve done one of these.
We’re back at the New Year period traditional for nascent and short-lived health regimes. And our house is no exception! So roll on the greens and anti-oxidants and other magical crap which sounds suspiciously like marketing fluff.
Except, I’m kind of bad at this. I like food. Particularly, I like food which tastes nice. So my take on health food has that as an added requirement. I’m not willing to suffer for my health.
So here we have it, a healthy but delicious soup full of green vegetables. It’s probably good for you, too.
You may have noticed that my soup of the week blogs have taken something of a hiatus the last few weeks. Part of that is down to a combination of laziness and busyness. Returning home at eleven on a Sunday evening, I find it’s not the best time for cooking. And if the week is busy, it becomes harder to find a time to make soup. Also, eating the same thing week after week is the path to food apathy and ultimately madness.
But we’re back now! Yes, this last week I have been enjoying a soup with a subcontinental twist. Well, nominally. This is one of those rare recipes which makes use of celeriac — a swede-like root vegetable which tastes kind of nutty and smells of something I can never quite recall.
250g celeriac, peeled and diced
1 parsnip, peeled and diced
1 onion, finely chopped
1 celery stick, diced
1 clove garlic, crushed
1 tsp ground coriander
1 tsp cumin seeds
1/2 tsp chilli powder
850ml vegetable stock
Pre-heat the oven to about 180 degrees (for a fan oven — does anyone not have a fan oven any more?). In a roasting tin, drizzle the celeriac and parsnip with olive oil, and sprinkle over the ground corriander, cumin seeds and chilli powder and season, tossing to coat. Roast for 40 minutes.
Meanwhile, sweat down the onion, garlic and celery in olive oil for 15-20 minutes.
Once roasted, add the celeriac and parsnip to the sweated onion mixture, and pour over the stock. Cover and simmer for 10 minutes, before blending until smooth
As root vegetable soups tend to be, this is quite thick, so you might find you need to add a few tablespoons of water to each bowl to reach the desired consistency.
I was, if I’m honest, a touch disappointed with this soup. It was nice enough, but with the spices I was hoping for something a bit more different from the previous root veg soups I’ve made. I think, were I to make it again, I would probably use more chilli powder. I’m not much of a chilli fiend, but the extra kick might have given it a bit more distinction.
However, having said that, this was still a delicious soup. Thick and filling, with a slight edge due to the celeriac, and the warm flavours of the cumin and chilli.
Another week of my soup-for-lunch diet comes to an end, and this week’s flavour has been a variation on winter vegetable soup a recipe from The Hairy Dieters. It features a whole lot of vegetables, and makes rather a lot of soup. One good thing about the Hairy Bikers is that they always give you nice food, and plenty of it.
1 butternut squash, peeled and chopped into 3cm chunks
2 parsnips, peeled and chopped into 1cm chunks
4 carrots, peeled and chopped into 1cm chunks
1 large onion, finely chopped
2 cloves garlic, crushed
1 litre vegetable stock
Knob of butter
Melt the butter in a large saucepan, and gently fry the garlic and onion until softened. Add the vegetables, and cook for a few minutes before adding the stock. Cover and leave to simmer for 20 minutes, until the vegetables are cooked and tender.
Remove from the heat, and spoon into a food processor. Blitz until smooth and liquid. You may need to do this in several stages, as there is a lot. Once it resembles soup, season to taste, and either serve or allow to cool.
This soup is excellent reheated, and has that winter warming effect which makes it perfect when you’ve just come in from the cold. It is also some 200 calories, and is essentially just vegetables and stock. I got six portions out of this, which lasts the week and a bit more. And with slightly more reserved portions, it could well stretch further.