The Soup Challenge

Winter is coming.

The air is different. The light is different. The garden starts changing. This past week I have dusted off my coral ugg boots and found that salads are not really cutting it as 'go-to' quick and easy meals. I am craving meals that are heartier and warming, so I have turned my attention to soups. I can whiz up a batch quickly, easily and with little clean up; freeze it and a la peanut butter sandwiches!, I have a meal that is ready in a few minutes for lunch at work or for dinner during the week. Not to mention that you can cram them full of your favourite vegies and top them with fresh herbs, chilli and a dollop of greek yoghurt so it is full of flavour but with nothing to get all bloated about!

My last post was a Zucchini Soup recipe, and this week I have called upon the greeny goodness of Broccoli. I've always felt sorry for Broccoli. It has long been one of those vegetables that is un-loved and mistreated. I don't really remember being a broccoli or vegie hater as a kid, but I certainly wasn't going out of my way to eat them! As I have grown, my palate has changed and as I have focused more on clean eating, I am discovering just how good they can be.

Broccoli Soup
Serves 4

Ingredients
1 tbs olive oil
1 x garlic clove, finely sliced
2 x eschalots, finely diced
1.2kg (approx 3-4 heads) of broccoli, cut into small florets
1L chicken stock
140g greek yoghurt
zest of 1 lemon
chopped chives

Method:
1. Bring stock to a boil in a medium saucepan.
2. Heat oil over medium-high heat in a large saucepan. Add eschalots and garlic and cook for 2mins until soft. Add broccoli and cook, stirring until bright green.
3. Add hot stock and bring to the boil. Cook for 5-10 minutes, until broccoli is tender. Season with salt and pepper.
4. Remove pan from heat and whiz with a stick blender until you reach your desired consistency*.
5. Combine yoghurt, zest & chives in a bowl and season with salt and pepper.
6. Serve hot soup in bowls with a dollop or two of yoghurt.

* Personally, there are few soups that I like pureed until they're completely smooth, and I prefer them thick rather than liquidy, so I leave a few bits un-blended to give it some texture.

All this talk of soup has inspired me to launch another challenge - a soup challenge. Each week I endeavour to find and create a new delicious soup recipe. The good news is, this can include some of my all time favourite asian dishes - laksa and pho, that I have never attempted at home before. Think dumplings, tortellini, chunky-garlicky croutons vegies, seafood stews - the list is endless and I can see this will certainly keep me occupied! If you're keen to participate, please send me some ideas for recipes I should try and I will give it a go and post the results!

Happy souping!

AMAZING RECIPE ALERT!!

As Autumn gets settled in and the weather has become crisper in the mornings and evenings, my attention has turned away from fresh, vibrant salads and onto more humble and heart-warming fair. I stumbled across a zucchini soup that I thought would ease me gently into the full swing of slow cooking, and after catching up on one of my new favourite foodie shows, Ottolenghi's Meditteranean, I felt inspired to jump into the kitchen and knock up a batch. My oh my, this soup is sooo delicious I had to share it straight away! Not only that, but it's super quick and easy, even for Tuesday night cooking and very inexpensive to make. Now I call that winning! And I got to use some mint from my balcony garden, which made this even more exciting.

I made a few changes based on what I like so I'm sharing my version of the recipe here.

Zucchini Soup with Mint, Harissa and Lemon - Serves 4

Ingredients:
2 tbs olive oil
1 onion, finely diced
3 garlic cloves, finely sliced
1-2 tsp Harissa paste
1kg zucchini, diced
700ml hot chicken stock
Mint leaves, to serve
Lemon wedges, to serve
Greek yoghurt, to serve

Method:
1) Heat the oil in a large saucepan over medium heat. Add the onion, garlic and Harissa paste and cool, stirring occasionally, for 5-6 mins until soft. Add the zucchini and cook for 2-3mins until bright green.
2) Add the hot stock, turn heat up the high and bring to the boil. Return heat down to medium and simmer for 5-6mins until zucchini is soft.
3) Season with salt and pepper and blend with a stick blender until smooth. Check season and adjust to taste.
4) Serve soup with a dollop of Greek yoghurt, a drizzle of olive oil, mint leaves and a lemon wedge. If you like it spicy, you can stir through some Harissa into the yoghurt before adding to the soup for an extra kick!

The lemon and mint really make this so don't skimp on them!