Soup ingredients:
2 tbsp grape seed oil
3 leeks, white + light green parts chopped (discard green tops or use them for stock)
4 sprigs of thyme, leaves minced
1 fennel bulb, cored and chopped (reserve a few fronds for garnish)
1 medium apple, peeled, cored + chopped
1-2 tsp ground turmeric
1/2 cup walnut halves, toasted
salt + pepper
4 cups vegetable stock
To serve:
maple syrup
fresh black pepper
reserved fennel fronds
more toasty walnuts
Method:
1) Heat the grape seed oil in a large soup pot over medium
2) Add the
chopped leeks and thyme. Stir and saute the leeks until they are a bit
soft, about 4 minutes. 3) Add the chopped fennel and apples. Stir
everything up a bit.
4) Add the turmeric and stir to coat all of the
vegetables evenly.
5) Saute the vegetables until the fennel is starting to
soften, another 4 minutes.
6) Add the walnuts and stir them in. Season the
whole thing with salt and pepper. Add the vegetable stock and stir.
7) Bring the pot to a boil and simmer until all of the vegetables/apples
are very soft, about 12-15 minutes. Remove the soup from the heat.
8) Carefully blend the mixture in batches until totally smooth. Check the
soup for seasoning and adjust accordingly.
9) Bring the pureed soup to a
boil and serve hot with drizzles of maple syrup, fresh black pepper,
fennel fronds and more toasted walnuts.
Soup ingredients:
2 tbsp grape seed oil
3 leeks, white + light green parts chopped (discard green tops or use them for stock)
4 sprigs of thyme, leaves minced
1 fennel bulb, cored and chopped (reserve a few fronds for garnish)
1 medium apple, peeled, cored + chopped
1-2 tsp ground turmeric
1/2 cup walnut halves, toasted
salt + pepper
4 cups vegetable stock
To serve:
maple syrup
fresh black pepper
reserved fennel fronds
more toasty walnuts
Method:
1) Heat the grape seed oil in a large soup pot over medium
2) Add the
chopped leeks and thyme. Stir and saute the leeks until they are a bit
soft, about 4 minutes. 3) Add the chopped fennel and apples. Stir
everything up a bit.
4) Add the turmeric and stir to coat all of the
vegetables evenly.
5) Saute the vegetables until the fennel is starting to
soften, another 4 minutes.
6) Add the walnuts and stir them in. Season the
whole thing with salt and pepper. Add the vegetable stock and stir.
7) Bring the pot to a boil and simmer until all of the vegetables/apples
are very soft, about 12-15 minutes. Remove the soup from the heat.
8) Carefully blend the mixture in batches until totally smooth. Check the
soup for seasoning and adjust accordingly.
9) Bring the pureed soup to a
boil and serve hot with drizzles of maple syrup, fresh black pepper,
fennel fronds and more toasted walnuts.
Ingredients:
Chopped tomatoes -2
Chopped Carrot- 1
Coriander leaves - 1/4 cup
Salt to taste
Water - 4 cups
Sliced ginger - 2 inch
Sliced onions -1 cup
Chopped garlic cloves - 2
Anaheim pepper -1 or green chillies -1
Milk-1/4 cup
Yogurt for garnish
Red pepper flakes - optional
Olive oil -2 tsp
Method:
1) Boil water in a pan and add chopped carrots, ginger and coriander leaves and cook till carrot become tender and keep aside to cool.
2) Heat oil in a pan and add chopped garlic and slcied onions and fry till golden brown.
3) Add salt, anaheim peppers and fry for another 2 minutes.
4) Add chopped tomatoes to the pan and close the lid and let them cook for 7 to 10 minutes till tomatoes become mushy.
5) Switch off the stove and let the mixtire cool a bit.
6) Add the tomato mixture and carrot mixture to blender and blend it well till smooth.
7) Add the blended mixture to the pan and add milk and stir well.
8) Add pepper powder and mix well and cook for another 3 minutes.
9) Garnish with yogurt and red chili flakes and serve hot with bread toast.
Ingredients:
Kale Leaves - 1 cup
Kale stems - 1 cup ( chopped into small pieces)
Chopped Celery - 1 stem
Chopped carrot - 1
Chopped Onions - 3/4
Chopped garlic - 2 cloves
Dried Parsley -1 tsp
Salt to taste
Freshly ground pepper powder - 2 tsp
Brocolli florets - 6
Chopped Brocolli stem - 1/4 cup
Spinach leaves - few
Olive Oil -1/2 tbsp
Bay leaves -1
Water - 1 1/2 cup
Method:
1) In a pan add Olive oil and fry onions and garlic till golden brown.
2) Add Salt, chopped carrot,celery,kale stems, brocolli, brocolli stems and cook well for 5 to 7 minutes.
3) Add Bay leave, parsley and 1 cup of water and bring it to boil.
4) Add Kale leaves and spinach to the pan and mix well and cook for another 5 minutes with lid closed.
5) Sprinkle ground pepper and mix well and add another 1/2 cup of water if required.
6) Check if kale stems are tender piercing with fork.
7) Cook for another 3 minutes if they are not tender .
8) Serve hot in a bowl.
