A Broad Bean & Rice Soup

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A broadbean and summery spinach soup! Ummm laced with rice and garlic..love this! Enjoy friends!

Shivaay Delights

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“Start as you mean to go on!”, well that is the saying! I’ll try, but I can’t promise to be really healthy all the time. I do intend to make more healthy foods and enjoy them in many different ways, so come explore with me in 2014!

Broadbeans!!! Ummmm not one of my favourite things until very recently! They have always been around me and making an appearance as my Dad just loves them. I used to pick them out from anything my Mum used to make with them in it. My Dad’s plate came in extremely handy and he loved them being passed over to him.

So what’s changed? I really don’t know, maybe my palette has transformed and I’m quite enjoying them now. Strange what taste buds do in our life times!

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This soup is an interesting combination of luscious healthy greens plus rice that I just adore!…

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Good Morning Friends ♡

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And yummy Vegetarian food!

Come join our new vegetarian food group on Facebook and post your yummy recipes, pictures and blog links…Let’s all share and connect through food! 🙂 Where WordPress and Facebook comes together! 🙂

https://m.facebook.com/groups/1433687623575418?ref=m_notif&notif_t=group_activity

Can’t wait to see you all there my lovely friends!!!

Have a brilliant day! Much Love D x

An Indian Sweetcorn & Lentil Dal

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A large saucepan of lentil dal in this household will disappear so quickly, you won’t believe your eyes. So very nutritious and comforting that makes you feel good and really warm inside.

The sweetcorn adds buttery speckles of colour to this already vibrant orange dal. It brings the sunshine to your palette!…what more could you ask for

A meal you can prepare in less than 35 minutes and I will be experimenting more to come up with even quicker healthier meals, so watch this space! Enjoy x

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INGREDIENTS

2 cups red lentils
Boiling water
1 medium onion sliced in crescents
1 tomato diced
1 tin of sweetcorn drained
½ tsp grated ginger
1 tsp garam masala/ pau bhaji masala
¼ tsp turmeric powder
¼ tsp mustard seeds
¼ tsp dried red chilli flakes
1 tsp coriander & cumin powder
Salt to taste
150g tomato passata
1 tbsp sunflower oil
Freshly chopped coriander to garnish

METHOD

• Bring the lentils to a boil and then gently simmer for approximately 10-12 minutes, making sure there is enough water at all times. Once lentils are soft and a little mushy turn off the heat and set aside for later

• Heat up the oil, mustard seeds and chilli flakes in a large saucepan. When the seeds pop throw in the onion, tomato and ginger, sauté for a few minutes

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• Add all the spices and seasoning plus the tomato passata

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• Stir and lower heat to a gentle simmer, cook for 5 minutes with the sweetcorn and then carefully pour in the lentils with the water

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• Bring to a boil and then on a low heat cover and simmer for 10 minutes

• Garnish with fresh coriander and serve with fluffy basmati rice

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Cream of garlic soup

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I love, love Garlic! And so does my husband!!!   Phew! Thank God! Or we would have a problem! Lol 😉

This is the first time I have made a soup predominantly using garlic as a base.  I was extremely surprised how even though, I used up to six cloves of garlic, it was not overpowering at all.  I think once the garlic stews in the vegetable stock it becomes incredibly gentle and sweet.  Not pungent at all!

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The rest of the vegetables especially the carrot and potato really make it into a hearty filling and nutritious soup! One that is on our Favourite soups list for sure!
Make yourself a hot bowl, sit down and relax…Happy Monday! Much love D x

INGREDIENTS

6 garlic cloves
2 medium red potatoes peeled & quartered
1 large carrot, peeled & chopped
1 small white onion chopped
1 litre hot vegetable stock
1 tbsp olive oil
½ cup milk
Water if needed
Salt & Pepper to season
Red dried chilli flakes optional

METHOD

• In a large saucepan, heat up the oil, throw in all the garlic/vegetables and sauté for a few minutes

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• Pour in the hot vegetable stock into the saucepan and bring all to a boil

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• Then simmer on a low to medium heat until all the vegetables are tender.  You may need to add a little water to assist the cooking

• Using an electric hand blender, whizz all the veg into a soup, stir in the milk

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• Finally season with salt and pepper

• Serve with some fresh crusty buttered bread

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Borlotti Bean Soup

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I was thrilled to have been asked by Shruti @ Cooking With SJ to write my very first guest post recently. SJ and her blog are very much an inspiration to me and I am constantly learning from her. Thank you for asking me honey x

“A warming your cockles” kind of soup I’ve put together in this cold, wet weather we are having here in the UK. A fushion soup of Mexican bold bean and coriander flavours and the wonderful Italian pasta to add even more body to this dish! So easy to prepare and quick to make. An ideal supper with some crusty buttered bread on a frozen February evening!

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INGREDIENTS

½ white onion sliced into crescents
175g tin of Borlotti beans drained and rinsed
A few handfuls of tiny pasta shells
400ml vegetable stock
½ tbsp olive oil
1 garlic clove crushed
⅓ tsp garlic granules
½ tsp paprika
Pinch of dried red chilli flakes
Salt to taste
Freshly chopped coriander to garnish

METHOD

• Sauté the garlic and chilli flakes in the olive oil on a low heat, so that it infuses the oil for about 4 minutes

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• Stir in the onions, when translucent throw in the beans along with the rest of the seasoning

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• Pour in the vegetable stock and mix in the pasta shells, bring to a boil and then simmer the soup for 10-12 minutes

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• Garnish with coriander and serve

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A Broad Bean & Rice Soup

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“Start as you mean to go on!”, well that is the saying! I’ll try, but I can’t promise to be really healthy all the time. I do intend to make more healthy foods and enjoy them in many different ways, so come explore with me in 2014!

Broadbeans!!! Ummmm not one of my favourite things until very recently! They have always been around me and making an appearance as my Dad just loves them. I used to pick them out from anything my Mum used to make with them in it. My Dad’s plate came in extremely handy and he loved them being passed over to him.

So what’s changed? I really don’t know, maybe my palette has transformed and I’m quite enjoying them now. Strange what taste buds do in our life times!

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This soup is an interesting combination of luscious healthy greens plus rice that I just adore! Making it a wholesome and vitamin and iron packed dish!
I fancy a bowl again, maybe for lunch?!

Have a tremendous Thursday, much love D x

INGREDIENTS

2 spring onions finely sliced
1 garlic clove crushed
½ tbsp olive oil
⅓ tsp dried oregano
1 cup frozen peas
½ cup frozen broad beans
700ml vegetable stock
¾ cup long grain American rice
2 large handfuls of baby spinach
Salt to taste

METHOD

• In a large saucepan sauté the spring onion and garlic in the olive oil for 2-3 minutes

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• Throw in the oregano, peas, broadbeans and salt. Mix well and cook for 5-8 minutes until the beans take on a little colour

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• Pour in the vegetable stock, stir bring to a boil, add the rice then cover and simmer for 10 minutes

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• Lay the baby spinach on top of the soup and let it simmer until it wilts

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• Serve alone or with some crusty bread

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A Roasted Sweet Potato Soup with Garlic Cream Cheese

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Recently in this cold, grey weather I’ve been fancying lots of hot drinks and soups and then I see this lonesome sweet potato sitting on top of its potato cousins.  It gives me an idea to roast it! (One thing my grandad loved to do!) And then I pictured a gorgeous striking orange soup.

So here we have it, my roasted sweet potato soup for one! Yes, me only! My boys had eaten so this was my perfect late lunch! With the aroma of oregano, garlic and the finishing of coriander leaves really does make this soup very special indeed. It is the roasting that secures the ultimate flavour and then the silkiness of the cream cheese to add even more depth to it!

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So easy, so simple yet so delicious! Even though I say so myself! 😉 Hope you enjoy! Have a peaceful day! Much love D x

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INGREDIENTS

1 large sweet potato
1 clove garlic crushed
1½ cups light vegetable stock
¼ tsp dried oregano
1 tbsp low fat butter spread/butter
1 tsp low fat garlic & herbs cream cheese
Dried coriander leaves to garnish

METHOD

• Preheat the oven to 200°c/400°f, wash and prick the sweet potato. Roast on a baking dish for 30-40 minutes

• Once soft and roasted, peel off the potato skin, dice into cubes

• Melt the butter with the crushed garlic, add the oregano and stir

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• Throw in the sweet potato, coat well in the butter and cook on a low to medium heat for 5 minutes

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• Pour over the vegetable stock and simmer for a further 10 minutes

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• Use a hand blender or soup blender to whizz the sweet potato into smooth soup

• Ladle into a large bowl and stir in the low fat cream cheese, garnish with the dried coriander leaves

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Spicy Broccoli & Tomato Soup

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I wandered my way down a narrow staircase into our small basement staff room, quite a few years ago…To find one of my colleagues who is also a wonderful friend sipping on some delicious broccoli soup she had made and was having for her lunch.

Always the healthy one..apart from the sneaky Egg Mcmuffins we occasionally treated each other to!!! JK as we fondly called her used to bring her lunch from home whilst I would be the unhealthy one and buy from outside! But the aroma of this broccoli soup prompted me to ask her for the recipe and I’m so glad I did. Such a healthy, filling and vitamin packed soup! Thank you soo much for sharing this soup with me and allowing me to share it now with everyone x

I’ve added a little vegetable stock cube to intensify the taste of the broccoli. Also the paprika adds a little heat. Really gorgeous on its own or with some bread

I was also inspired by Sophie @ foodie files who made a gluten free broccoli and cheddar soup and posted it recently. It reminded me of my broccoli soup memory with JK. Thanks Sophie, please check out her lovely blog and recipes!

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INGREDIENTS

1 large broccoli separated into florets
2 small tomatoes
2 garlic cloves peeled
½ vegetable stock cube
boiling water
Salt to taste
⅓ tsp paprika

METHOD

• Boil the broccoli, tomatoes and garlic cloves together in a large saucepan for approximately 10 minutes until everything is soft and tender

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• Take half the water out after the veg has been boiled. Stir in the stock cube, salt and paprika

• Using a handheld blender very carefully blitz the veg into a soup. If the consistency is too thick then add some water

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• Serve in a shallow soup bowl with a little grated mature cheese on top!

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and if your anything like me I sprinkled some chilli flakes onto the soup also!

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Carrot & courgette kadhi

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Kadhi is a yoghurt dish which is like a spicy, sour soup. Normally made without veg but I thought of adding carrot and courgette to give it more of a natural sweetness and added flavour. That… and my little ones have a cold right now so I thought it was a good opportunity to introduce more ginger into their diet to unblock their little noses.

The delightful orange and green of the carrot and courgette work not only visually against the vibrancy of the turmeric based soup but tastes gorgeous too. So ginger ~ check! Extra vitamin c ~ check! And hidden veggies ~ check!

All in all a great dish to satisfy the job at hand plus it being such a traditional Indian dish so very comforting at this time of year x

INGREDIENTS

1 large carrot peeled and grated
1 medium courgette grated
2 tbsp chickpea/besan flour
400ml natural yoghurt
700ml water
2 tbsp kadhi masala
2 tsp grated ginger
1½ tsp salt
2 tsp cumin and coriander powder
¼ tsp turmeric powder
¼ tsp mustard seeds
¼ tsp cumin seeds
Pinch of asafoetida
1 tbsp oil

METHOD

• Prepare the yoghurt by stirring in the water and chickpea flour. Give it a good whisk until all is combined

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• Heat the oil, throw in the asafoetida mustard and cumin seeds on a medium flame. Wait for the seeds to pop and sauté the carrot,courgette and ginger. Once soft and reduced a little gently pour in the yoghurt liquid mix

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• Season with the salt and all spices and keep stirring! On a low to medium flame. This is the key! Keep going until the kadhi slowly starts to come to the boil, as soon as you see it rising into a boil still stirring then lower the flame and simmer for 5-10 minutes

• Serve with some rice or parathas of your choice

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