#Tefal Easy Soup..So Excited!!!

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Last week, Tefal UK got in touch with me and asked if I would like to sample their “Easy soup” homemade soup machine?

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I jumped at the chance, especially having done a recent interview with Soupe du jour in London’s Soho. The Foodie place to be! Interview coming up soon…

I started off with a simple yet tasty asparagus soup for Spring with potato for body. Garlic to add oomph and boy did it do that!!!

So so happy with my Tefal Easy Soup..fresh soup at a press of a button. What more could I ask for?! Thank you Tefal UK

Lots more soups, broths and gazpacho recipes coming up soon here @ Shivaay Delights.

INGREDIENTS

3 medium potatoes peeled and cubed
Bunch of asparagus chopped
2 garlic cloves peeled
600ml water
1 vegetable stock cube
1 tsp ground cumin powder
Salt to taste

METHOD

Add all the vegetable ingredients along with the seasoning into the Tefal easy soup

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Pour over the water, close the lid, turn on the power and simply press the creamed soup option and then the start button

In 23 minutes flat you’ll have this to dip some fresh bread into…

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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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Roasted pepper, caramelised onion & feta bread

Following on from the roasted pepper theme this week! Enjoy! Much love D x

Shivaay Delights

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An all in one Mediterranean bread with exciting ingredients that blend so well together. The charred juicy pepper, the sweet and sour caramelised onion along with a hint of saltiness from the feta cheese makes this bread something very special, even though I do say so myself! Lovely with a light soup or just with a little butter on its own. I will definitely be experimenting more with these flavours and more breads are still to come!

INGREDIENTS

1 medium white onion sliced crescents
1/2 tbsp olive oil for onion
1/2 tsp brown sugar
1/2 tsp balsamic vinegar
1 red bell pepper
1 clove garlic crushed
30-40g feta cheese diced or crumbled
250g plain flour
2 tsp baking powder
1/2 tsp salt
2 eggs lightly beaten
100ml milk
100ml olive oil
Oil and flour for pan

METHOD

1. To roast the red bell pepper, preheat oven to 200c/400f/gas mark 6…

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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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Dudhi & red lentil dal

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Dudhi (bottle gourd) a vegetable you may or may not have heard of, but one of my favourites along with similar tasting vegetables as courgettes and marrow. Traditionally made into a curry either by itself or with potato.

My mum used to make dudhi and potato masala/filling for dosas. She still puts it into a well known channa dal recipe but I didn’t want it to be too heavy and decided to use split red lentils instead.

Once again my vegetable disguising skills came in handy my boys ate the dal without realising there was dudhi in it. I guess because it was sliced thin and the dal has a lot of flavour which is what they always crave for!

Get some Dudhi today and give it a go if you’ve never used it!

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INGREDIENTS

200g red split lentils
1 dudhi peeled and finely sliced into quarters
3 cloves garlic crushed
1 tsp ginger grated
¼ tsp mustard seeds
¼ tsp cumin seeds
Pinch of chilli flakes
Pinch of asafoetida
1 tsp garam masala
1½ tsp sambhar masala
2 tsp ground cumin & coriander powder
⅓ tsp turmeric powder
1½ tsp salt or to taste
Chilli powder to taste
200g tomato passata
1 tbsp sunflower oil
water to boil lentils
Squeeze of lemon juice

METHOD

• Rinse and boil red split lentils until soft for approximately 10 to 12 minutes. Leave the lentils in the boiled water

• Heat the oil in a large saucepan along with the cumin, mustard seeds and chilli flakes, once they start to sizzle add the chopped dudhi, garlic (2 crushed cloves)and all of the masala seasoning. Mix and cover for 5 minutes on a low to medium heat

• Add the passata, stir and cook for a further 3 minutes on a low heat

• Pour in the boiled lentils with the water but if there is too much water then take some out before combining with the dudhi. Check seasoning at this stage you may need more salt or garam masala

• Lastly stir in the last of the crushed garlic, stir and let the daal simmer for 10 minutes on a low heat. Squeeze a little fresh lemon juice in the end to lift the flavour of the dal

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Serve with some fluffy basmati rice and garnish with fresh coriander

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Pistou soup

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As Autumn is now approaching here, my recipes will have a more autumnal feel. Soups really are so wholesome, filling and simple to prepare. I always make enough to last us two days as I just can’t get enough! I came across this soup online and have made it once before to the recipe but this time round I adapted it to suit the vegetables I wanted to use.

I also made some soda bread to go with this luscious chunky pistou soup so the Irish influence merges here with this French Provencal soup. The soda bread will be posted very soon. More soups and different breads will be appearing on Shivaay Delights this Autumn and Winter…keep watching, love D x

INGREDIENTS

1 tbsp olive oil
1 onion finely chopped
2 leeks finely sliced
2 celery sticks finely sliced
2 carrots finely sliced
2 cloves garlic crushed
2 courgettes finely sliced
Tin of haricot beans rinsed and drained
1200-1500 ml vegetable stock
Salt to taste
½ tsp dried oregano
squeeze of lemon juice

METHOD

• Heat the oil in a large saucepan and sauté the onion, leeks and garlic for a few minutes.  Throw in the carrots, courgettes and celery.  Mix and let the veg cook for a further 5 minutes on a low heat

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• Pour in the vegetable stock, enough to cover the vegetables and bring to a boil then cover and cook for a further 10 minutes on a low flame

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• Stir in the beans, season with salt, squeeze in a little lemon juice, cover and turn off the heat, so that the haricot beans cook in the residual heat from the soup

• Serve the soup with a spoonful of pesto and some fresh crusty bread

See baby spinach and walnut pesto

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