Posts Tagged With: soups

Rocket soup with curry spices and coriander

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This soup is a great way to use up all the huge rocket leaves left over from the summer break that are too spicy to use in a salad.

Fresh from the garden: rocket, leek, potatoes, onion, garlic, coriander
Recipe source: Melissa
Serves: 6 or 24 tastes

 

Equipment:

  • Measures: tablespoons, teaspoons, ¼ teaspoon
  • Mortar and pestle
  • Peeler
  • Kettle
  • Mixing bowls: large, med, small
  • Chopping boards and knives
  • Large stockpot
  • Wooden spoon
  • Stick blender
  • Ladle
  • Paper towel
  • Scissors
  • Serving bowls

 

 

 

What to do:

Ingredients:

  • 1 onion
  • 2 tablespoons olive oil
  • 1 leek
  • 4 cloves of garlic
  • 3 potatoes
  • 1.5 litres boiling water
  • 2 tablespoons bouillon
  • A large handful rocket leaves
  • A small handful coriander

Curry paste:

  • A small knob of ginger
  • ½ teaspoon turmeric powder
  • A pinch of flaked salt
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • Pinch of cayenne pepper
  • 1/4 teaspoon mustard seeds
  1. To make the curry paste: Peel the ginger and finely chop. Measure the rest of the spices into the bowl of the mortar, add the ginger & gently pound to a mash with the pestle.
  2. To make the soup: Fill the kettle to the 1.5 litre mark and set it to boil.
  3. Peel and finely chop the onions. Peel and finely chop the garlic cloves. Wash the leek under running water, peeling off the ugly layers, and checking underneath and trimming roots.
  4. Wash the rocket in several large bowls of cold water and shake dry over the sink. Finely chop the stalks and the leaves and reserve in a large bowl. Wash the potatoes but do not peel them and chop into 2cm dice.
  5. Heat the oil in the large stockpot over gentle heat. Add the curry blend and a grind of pepper and cook for 3 to 4 minutes. Add the onion and leek and cook until soft for about 5 minutes. Add in the chopped rocket, potatoes and garlic, stir in and then sweat for a few minutes with the lid on and the heat low.
  6. Carefully add the boiling water and the bouillon and bring to a boil. Reduce heat, cover and simmer for 10 minutes.
  7. Meanwhile wash the coriander and pat dry, then add into the soup just before blending.
  8. Puree the soup using the stick blender until super smooth and then check if you need to add any more salt. You probably will!
  9. Ladle into soup bowls and serve.
Categories: Kitchen Garden, Recipe | Tags: , , , , , , | Leave a comment

Silverbeet soup with sour cream and chives

Slurpy, slinky soup chock-full of healthy stuff like silverbeet (or Swiss chard as it’s known in other parts), and a bit of creamy goodness too. Heaven.

ourkitchengarden.net

Fresh from the garden: onion, potatoes, celery, chives, silverbeet, garlic
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Kettle
  • Chopping boards and knives
  • Peelers
  • Paper towel
  • Scissors
  • Stockpot, wooden spoon
  • Scales
  • Measures: jug, ½ cup, tablespoons, teaspoons
  • Garlic press, ladle
  • Stick blender
  • Serving bowls
  • Teaspoons
Ingredients:

  • 1 brown onion
  • 500g potatoes
  • 2 large or 3 small stalks celery
  • Small handful chives
  • 4 or 5 large silverbeet stalks
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 2 teaspoons ground cumin
  • 1.5 litres boiling water
  • 1.5 tablespoons bouillon
  • Salt & freshly ground black pepper
  • 1/2 tub crème fraîche or sour cream

What to do:

  1. Fill the kettle to the 1.5 litre mark and set it to boil.
  2. Peel and coarsely chop the onion.
  3. Peel and coarsely chop the potatoes into 2cm cubes.
  4. Wash and finely chop the celery, including leaves.
  5. Wash the chives and then roll them in a piece of paper towel. Snip into tiny pieces and reserve.
  6. Meanwhile wash the silverbeet stalks and shake dry. Slice off the stalks and finely chop, then roll up the leaves into a cigar shape and finely slice into ribbons.
  7. Heat the oil in the stockpot over medium heat. Add the onion and cook, stirring, for 5 minutes and then add the chopped celery and cook for another few minutes.
  8. Meanwhile peel and crush the garlic, and then add the garlic and ground cumin and cook, stirring, for 30 seconds or until aromatic.
  9. Increase heat to high. Add the stock (or hot water and bouillon) and bring to the boil. Add the potato and reduce heat to medium. Simmer, uncovered, for 10 minutes or until potato is almost tender.
  10. Add the chopped silverbeet stalks and cook for a few minutes and then add the sliced ribbons and simmer for a further 5 minutes.
  11. Remove from heat and blitz with the stick blender. (If you have time you may want to pass the soup through a mouli to make it super-smooth.)
  12. Taste and season with salt and pepper if needed.
  13. Ladle soup among serving bowls. Using 2 teaspoons, top with a wee dollop of crème fraîche and sprinkle with chives.
Categories: Kitchen Garden, Recipe | Tags: , , , , , , , | Leave a comment

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