Egg Drop Soup – Kids In The Kitchen
Chicken Broth Stellette Soup
I’ve been struggling with a winter cold for weeks now and while I’m normally an ‘it will pass’ kind of sick person, I’m about at the end of my tether with this particular cold, so it’s definitely time to dig out the big guns – in this case a chicken broth stellette soup.
The chicken in this recipe is already cooked, left over from Sunday lunch and it’s worth mentioning that the ratios of the spring onions, mushrooms, chicken and pasta can vary. It won’t hugely affect the end result, and it’s better than leaving a random mushroom alone in the punnet in the fridge!
Mushrooms are great for colds and flues apparently, containing cytokines that play an important role in defending the body against viral infections and tumours and help boost the immune system. And I’ve read conflicting advice about the consumption of mushrooms, but it seems that in order to get the most nutrition from them, they must be cooked otherwise they’re undigestable.
According to Chinese medicine, spring onion is good for expelling a winter cold, especially if consumed within the first two days of the cold.
Parsley has high levels of Vitamin C, Vitamin B12, and betacarotene that boosts the immune system of the body and protects it from colds, cough, and other infections.
Chicken is rich in a compound called carnosine, and it’s this that studies suggest helps reduce that stuffy, congested feeling in your nose and throat.
I also like using Stellette or Stelline pasta as they are small and don’t require much chewing and small enough to swallow (great when you have a sore throat) and then they are kind of pretty too!
I might try adding ginger and garlic next time too, not only because of the health benefits but because they might add a little extra flavour kick at a time when you can’t taste much!
Chicken Stellette Soup
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Author: Keeper of the Kitchen
Recipe type: Soup, Broth
Serves: 2 cups
Ingredients
- 500ml chicken stock
- 1 bay leaf
- 2 spring onions, chopped
- 1-2 cups white mushrooms, sliced
- 1 shredded chicken breast
- ½ cup stellette soup pasta
- 125ml dry white wine
- 3-5 stalks fresh parsley
- salt and pepper to taste
Instructions
- Place the chicken stock and bay leaf in the Thermomix® and heat Varoma/Speed 2/ 2 minutes/Reverse Speed
- Add the spring onions, the mushrooms and pasta to the pot and cook Varoma/Speed 2/5 minutes/Reverse Speed
- Add dry white wine & parsley and cook for a further 2 minutes/Varoma/Speed 2/Reverse
- Remove the bay leaf, add salt and pepper to taste and serve.
Regular instructions
- Place the chicken broth and bay leaf in a pot and bring to the boil
- Add the spring onions, the mushrooms and pasta to the pot and boil for 8 minutes
- Add dry white wine & parsley and boil for another 3 minutes
- Remove the bay leaf, add salt and pepper to taste and serve.
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Winter Vegetable Medley Soup
#GPTopChef Competition – Butternut Squash Soup and Chocolate Mousse & Basil Cream
A few weeks ago I was invited to participated in the Grana Padano #GPTopChef recipe challenge where we had to come up with a two course meal that:
- Represented a taste of Italy
- Used Grana Padano cheese as a highlight of the dish
Well, I love Italy, I love Italian food, and I loved the idea of this challenge. Plus they sent us cheese. And I can’t say no to cheese!
I had many ideas for recipes for this challenge, including Grana Padano Rice Fritters and Pizzas topped with Grana Padano, and even cheesy bread rolls, but I wasn’t excited about a starter and main that had such similar flavours, so decided instead on main and desert.
For the main meal, the wet and rainy weather we’ve been having inspired me to try a soup recipe, and I was beyond happy with the results.
I’m not a huge fan of soups, normally, and especially not a chunky soup, so I was surprised by how much even I loved this dish.
The Deconstructed Butternut Squash soup involved roasting butternut squash, and frying lardons and sage leaves separately. While everything was bubbling away, I sliced Grana Padano into shards. Before serving, top the soup with lardons, sage and cheese and drizzle over the butter the sage leaves were fried in.
Deconstructed Butternut Squash Soup
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It may seem a little fiddly, but for this soup you need to roast the butternut squash. Once it's cooked, boil the soup for 15 minutes, while at the same time cooking the lardons and sage leaves for 10 minutes each. Slice up the cheese and everything should be ready at the same time.
Author: Luschka
Recipe type: Soup
Cuisine: Italian
Serves: 3 -4
Ingredients
- 1 Butternut Squash
- 4 Garlic cloves
- 1 Onion
- 250ml chicken stock
- 30g butter
- 10 sage leaves
- 75g pasta
- 140g bacon lardons
- 50g Grana Padano shards
- pepper to taste
- olive oil to drizzle
Instructions
- Cut the butternut squash in half and scoop out the seeds.
- Peel four garlic cloves and put them inside the hollowed out butternut squash.
- Drizzle a good quality olive oil over the butternut squash, place on an oven tray and bake at 200C for about 40 mins till it's soft all the way through. Set aside to cool slighly, then chop into rough chunks. If it's a young butternut squash you can keep the skin, but if it's older, discard.
In the Thermomix®
- Add the onion and baked garlic cloves to the Thermomix® and chop 3 seconds/speed 4.
- Cook for 3 minutes/100C/Speed 1
- Add the chicken stock and butternut squash, and cook 15 mins/speed 4
- Meanwhile in a pan, fry the bacon lardons until they are crispy, about 10 minutes.
- In another, smaller pan, melt 30g butter, and add the sage leaves. Gently fry for about 10 minutes on low heat until the butter is browned and the leaves are crispy.
- Thinly slice 'shards' of the Grana Padano cheese.
- To serve, dish up the soup, making sure to get some pasta in each bowl and sprinkle cheese over. On the side, serve lardons, additional cheese chards and the sage leaves.
- Drizzle the sage butter over the butternut squash soup, and serve.
Regular Instructions
- Chop and slice the onions and garlic, and saute for about 10 mins in suitable suit pot, till translucent.
- Add the chicken stock and butternut squash, and cook for about 15 minutes on medium heat.
- Meanwhile in a pan, fry the bacon lardons until they are crispy, about 10 minutes.
- In another, smaller pan, melt 30g butter, and add the sage leaves. Gently fry for about 10 minutes on low heat until the butter is browned and the leaves are crispy.
- Thinly slice 'shards' of the Grana Padano cheese.
- To serve, dish up the soup, making sure to get some pasta in each bowl and sprinkle cheese over. On the side, serve lardons, additional cheese chards and the sage leaves.
- Drizzle the sage butter over the butternut squash soup, and serve.
After this filling and delicious soup, a bit of sweetness is perfect, and there’s little that’s more “Italy” than basil. This recipe was born out of a chocolate memory from my own time in Italy too, so I think it’s pretty authentic, even if a little unusual.
Thick Chocolate Mousse & Basil Cream
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Author: Luschka
Recipe type: Dessert
Cuisine: Italian
Serves: 2-3
Ingredients
- 335g double cream
- 10 fresh basil leaves
- 15g icing sugar
- 150g chocolate
- 2 large eggs, separated
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
For the Basil Cream
- In a sealable container, add 200g cream and whole basil leaves together.
- Cover and put in the fridge for 5 hours. After that time, remove the basil leaves and discard
- Add the icing sugar to the cream and whisk to stiff peaks. (I find it easiest here to transfer into a piping bag, and set aside.
Regular Instructions
- Melt the chocolate in the microwave, on a double boiler, in a bowl nestled inside a pot on the stove top (making sure not to get any water in) or however you normally melt chocolate.
- While it's melting, whisk the egg whites to stiff peaks, adding the sugar slowly as you whisk, then put the egg whites in the fridge.
- Next, whisk the cream to stiff peaks, and place in the fridge.
- Finally, in a large bowl add the vanilla extract to the egg yolks and mix until smooth. Pour the melted chocolate slowly in to the egg yolks, stirring all the time.
- Next, add the cream to the egg and chocolate mix, and stir till it's all combined.
- Finally fold in the egg whites. Do not beat, whisk or over stir this as doing so will cause the mousse to collapse. Follow instructions below for combining.
Thermomix® Instructions
- These instructions are for one bowl. If you have two, melt the chocolate in one and do the whisking in the other.
- Place the egg whites and sugar in the Thermomix® bowl and whisk with the butterfly speed 4 about 1 minute. Keep an eye on it - the freshness of your eggs and the temperature will affect how long you need to whisk this for, and you don't want it to collapse again, so just stop when you reach stiff peaks.
- Scoop into a bowl and set aside in the fridge
- Wash out the bowl and dry thoroughly.
- Pour the cream in and add the butterfly again. Whisk the cream for about 30 seconds/speed 4. Again, keep an eye on it - freshness of cream and starting temperature of cream will affect how long it needs to be whisked for. You don't want butter!
- Set aside the cream, and wash and dry the bowl.
- Add the chocolate to the Thermomix® bowl and chop speed 5, 10 seconds.
- Heat to 50C/Speed 2/ 3 minutes. Meanwhile in a large bowl, mix the egg yolk and vanilla extract and stir to combine. When the chocolate is melted pour in a thin stream whisking together. (Don't pour the egg into the hot chocolate or you'll end up with scrambled eggs.)
- Add the cream to the bowl, whisking to combine.
- Finally, add the egg whites and gently fold them in. If you whisk or stir too vigorously you'll knock all the air out of the egg whites and your mousse will fall flat.
To Finish
- Smaller ramekins or glasses are better for this desert as it is very rich.
- Place a layer of chocolate mousse in your serving dish and flatten out.
- Next you need a layer of basil. I find piping it around the edges first then in through the centre the easiest, before adding a final layer of chocolate. If you're confident in your piping skills, pipe a pattern of the basil cream on top - I messed it up first time, so scooped it up again, hence mine looks a bit chocolatey.
- You can serve it immediately for a light and fluffy mousse, but it's equally delicious, if a bit denser and less airy a few hours later.
I really enjoyed this challenge, and am as impressed with the Grana Padano cheese for melting, eating as is, and including in recipes as part of the base as I am with the microplane grater Grana Padano sent along – who ever knew grating could be so easy and effective! Even my 5 year old was comfortable using it!
Well, with that, my competition entry to the Grana Padano Top Chef cooking competition, and best of luck to Francesco Mazzei, the Italian chef who recently appeared on the popular primetime BBC1 series MasterChef and the chef-patron of Sartoria in Mayfair from September, who also happens to be judging the food submitted for this competition.
If you’d like to see the recipes other food bloggers are contributing, search Twitter or Instagram with the hashtag #GPTopChef
Deconstructed Butternut Squash Soup
This soup came about because I really don’t like a chunky soup. Contrary to popular belief this isn’t because of the texture, but rather is because I get bored half way through a bowl of same tasting bite after bite. And by the time you’ve boiled your vegetables long enough to extract the flavour into the broth, every bite tastes the same.
I prefer a deconstructed soup. It’s still hearty, filling, healthy, but it looks much prettier since everything retains it’s colour and shape, and every bite is a mini-adventure.
Take this soup for example. Butternut soup with lardons, sage and Grana Padano cheese.
The first bite has a little bit of lardon and a small sliver of sage. It’s tasty. The next bite, has a hint of garlic, and a bit of onion along with the butternut, and tastes homey. The following spoon picks up a large piece of melted cheese, and the rich full flavour of Grana Padano accompanies the butternut down my throat. The next spoon hits a pocket of sage butter, and provides a whole other taste to any of the previous bites – and next it’s just a plain spoon of butternut, that almost cleanses your palet. And so it goes, on and on.
Well, it works for me, and I hope you like it too!
For this soup I like to roast the butternut squash. While you can just go ahead and make it from an uncooked butternut squash, which gives it a fresh flavour, I find a roasted butternut squash has so much more depth to it. It’s definitely worth the extra 40 or so minutes.
Deconstructed Butternut Squash Soup
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It may seem a little fiddly, but for this soup you need to roast the butternut squash. Once it's cooked, boil the soup for 15 minutes, while at the same time cooking the lardons and sage leaves for 10 minutes each. Slice up the cheese and everything should be ready at the same time.
Author: Luschka
Recipe type: Soup
Cuisine: Italian
Serves: 3 -4
Ingredients
- 1 Butternut Squash
- 4 Garlic cloves
- 1 Onion
- 250ml chicken stock
- 30g butter
- 10 sage leaves
- 75g pasta
- 140g bacon lardons
- 50g Grana Padano shards
- pepper to taste
- olive oil to drizzle
Instructions
- Cut the butternut squash in half and scoop out the seeds.
- Peel four garlic cloves and put them inside the hollowed out butternut squash.
- Drizzle a good quality olive oil over the butternut squash, place on an oven tray and bake at 200C for about 40 mins till it's soft all the way through. Set aside to cool slighly, then chop into rough chunks. If it's a young butternut squash you can keep the skin, but if it's older, discard.
In the Thermomix®
- Add the onion and baked garlic cloves to the Thermomix® and chop 3 seconds/speed 4.
- Cook for 3 minutes/100C/Speed 1
- Add the chicken stock and butternut squash, and cook 15 mins/speed 4
- Meanwhile in a pan, fry the bacon lardons until they are crispy, about 10 minutes.
- In another, smaller pan, melt 30g butter, and add the sage leaves. Gently fry for about 10 minutes on low heat until the butter is browned and the leaves are crispy.
- Thinly slice 'shards' of the Grana Padano cheese.
- To serve, dish up the soup, making sure to get some pasta in each bowl and sprinkle cheese over. On the side, serve lardons, additional cheese chards and the sage leaves.
- Drizzle the sage butter over the butternut squash soup, and serve.
Regular Instructions
- Chop and slice the onions and garlic, and saute for about 10 mins in suitable suit pot, till translucent.
- Add the chicken stock and butternut squash, and cook for about 15 minutes on medium heat.
- Meanwhile in a pan, fry the bacon lardons until they are crispy, about 10 minutes.
- In another, smaller pan, melt 30g butter, and add the sage leaves. Gently fry for about 10 minutes on low heat until the butter is browned and the leaves are crispy.
- Thinly slice 'shards' of the Grana Padano cheese.
- To serve, dish up the soup, making sure to get some pasta in each bowl and sprinkle cheese over. On the side, serve lardons, additional cheese chards and the sage leaves.
- Drizzle the sage butter over the butternut squash soup, and serve.
French Onion Soup – Kids In The Kitchen
This week my home schooled kids are learning about France, because we’re heading off to Disneyland Paris in a few weeks. They don’t know this though – they think we’re going to Paris to learn about ‘old stuff’. We will spend a day in Paris too though, just to make sure their learning wasn’t for nothing.
One of the things you learn when learning about France, beyond capital city and population size, is food, and since we have very little by way of groceries at the moment (someone left the car door open, leaving the light on over night and us with a flat battery today. RAC finally reached us well after bed time tonight, so grocery shopping tomorrow!) I was quite literally faced with four onions, two day old bread and some cheese to come up with a dinner idea… you can see where I’m going with this, I’m sure.
One of the books we’re using for our studies at the moment is called France: Food and Celebrations* by Sylvia Goulding, with a bunch of recipes for kids to make, so while I could do this with so much more ease in the Thermomix® in 15 minutes, I still feel it’s really important for my kids to learn to cook traditionally first, so that they can understand the basics of cooking – and from there the sky is the limit.
For this French Onion Soup, I didn’t add the traditional Gruyere, so the kids’ just had a strong cheddar on theirs. I added some Chaource to mine. Chaource is a French cheese, originally manufactured in the village of Chaource in the Champagne-Ardenne region. Chaource is a cow’s milk cheese, cylindrical in shape at around 10 cm in diameter and 6 cm in height. It has a soft inside, like an already baked Camembert, and has a beautiful very mild blue cheesy tang to it. It’s really lush, a very unknown cheese in the UK and easily available from Tesco and just works in this soup. (Sorry French traditionalists!)
I had my 5 year old slice the onions (we use this ‘safe’ Pampered Chef slicer) and then stir them on the stove till they were translucent. Meanwhile my 3 year old layered bread and grated cheese in soup dishes. I poured the water in to make the soup, transferred everything to the grill and removed it from there again.
I should add here that this is probably a meal for two, but for one adult and two children it’s ample. Considering you’re eating a slice of bread and an onion with some cheese, it’s incredibly filling, and very rich.
French Onion Soup - Kids In The Kitchen
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The original recipe calls for duck or goose fat. I used regular salted butter.
Author: Recipe adapted from France: Food And Celebrations
Serves: 3 soups
Ingredients
- 2 large or 4 small brown onions
- large dollop butter (20g)
- 1 teaspoon sugar
- 1.5 litres beef stock (reduce to1000g if using TM31 Thermomix® and cook without MC)
- 4 - 8 slices day old bread
- 100g shredded cheddar cheese
- 100g other cheese (for kids I leave this one out and use just cheddar as that's rich enough for them) Gruyere or Chaource
- salt and pepper to taste
Instructions
Regular Recipe
- Peel and thinly slice onions.
- Add butter and onion to a pan and sauté till they are translucent and beginning to brown, about 5 - 8 minutes.
- Add stock and simmer for 25 minutes.
- Meanwhile, grate the cheese, and layer cheese and bread in an oven proof soup bowl (Individual bowls are better than one serving dish) Start with a thin layer of cheese, top with bread, another layer of cheese, and end with a layer of bread, reserving some cheese for later.
- When the soup is cooked, spoon onion and soup into soup bowls and top with remaining cheese.
- Place under grill for 5 - 10 minutes, keeping an eye on it till the cheese is browned. The dishes will be hot, so transfer carefully to a counter.
For the Thermomix®
- Add one or both cheeses to the Thermomix® (drop over running blades) speed 5, 10 - 15 seconds.
- Clean the bowl and set the cheese aside.
- Add the onions and butter to the Thermomix® and blend 10 seconds speed 4.
- Sauté for 8 mins/100C/spoon speed. (If you can, do this on the stove, I do prefer the flavour)
- Add the stock (remember to keep to the limits in the Thermomix®, so 2000g for TM31)
- Cook reverse speed, Varoma/15 mins, without the MC
- Meanwhile in the soup dishes, start with a thin layer of cheese, top with bread, another layer of cheese, and end with a layer of bread, reserving some cheese for later.
- When the soup is cooked, spoon onion and soup into soup bowls and top with remaining cheese.
- Place under grill for 5 - 10 minutes, keeping an eye on it till the cheese is browned. The dishes will be hot, so transfer carefully to a counter.
- Enjoy
Onion Soup Thermomix® Recipe
This onion soup my mother used as a base for her Vranameer Chicken for many years. She, of course, didn’t use a Thermomix®, so I’ve just adapted it for a simple, tasty, filling soup, perfect to eat as a soup, or as the basis for a casserole.
French Onion Soup Thermomix® Recipe
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My mother used this as a base for casserole dishes for many years. I've just adapted her recipe for the Thermomix®. My husband and I have an ongoing argument about this soup. I think sweating the onion in the Thermomix® is fine, but he thinks the first steps should be done on a frying pan. It's a personal flavour preference.
Author: Luschka
Recipe type: Soup
Serves: 4
Ingredients
- 25g butter
- 500g onion (about 3)
- 2 tsp sugar
- 2 garlic cloves, sliced
- 125ml white wine
- 500g vegetable, chicken or beef stock & water mixed depending on the stock you use.
- salt & pepper to season
Instructions
- Place the butter in the Thermomix® bowl and add 500g onions, halved.
- Mix at speed 5 for 5 seconds till they're chopped, and put on speed 2/100C to sweat the onions for 4 minutes. (If you're doing this step on the stove, fry until the onions are translucent but watch that they don't burn. Add the sugar and leave to caramalise, about 5 minutes, but keep an eye on it.)
- Add the sugar, and cook for 10 minutes, speed 2, 100C
- Add the garlic, wine and stock and cook for 15 minutes, speed 2, Varoma.
- Taste and season, and serve with fresh bread (although again here, my husband prefers it kept in the fridge for 24 hours, and then heated and served. I like it as is.)
Notes
(calories based on a fatty beef stock, chicken or veg stock will be less calories)
Nutrition Information
Calories: 136,3 Fat: 5.4g Saturated fat: 3.3g Unsaturated fat: 1.4g Carbohydrates: 14.9 Sugar: 7.6h Sodium: 288.9mg Fiber: 1.5g Cholesterol: 13.6g
Squash and Spinach Soup With Goat’s Cheese And Bacon Recipe
Considering how often I make soup these days, you’d be forgiven for thinking that I actually enjoy it! I’m not really a lover of soup, but with two children, a job and a home to run, it’s certainly an easy to prepare food, and easy to eat.
In the Thermomix® soup is a 15-minute (non)effort, but of course you can adapt it to cook on the stove top or however you usually make your soup.
We have a further problem in our home, because I don’t like any kind of chunkiness in my soup, but my hubby prefers a chewable soup. If I’m feeling generous I’ll cook everything, remove his portion and then blits up mine. Otherwise, we have smooth soup. He’s coming round to it!
In this particular soup I used a Turkish Squash, which had a grey-ish colour, which no one was going to eat so I added some spinach to at least give it colour, additional nutrition and great flavour.
I particularly wanted a luxurious soup here, so we added goat’s cheese and bacon. These are optional extras, but totally worth it.
Also, because I was blending it with the Thermomix®, I used almost all of the squash, seeds and all. This is best with a young squash so the skin is still soft. You don’t have to do that though!
Squash and Spinach Soup With Goat's Cheese And Bacon Recipe
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You can use any squash for this recipe.
Author: Luschka
Recipe type: Soup
Serves: 6
Ingredients
- 400 - 700 g squash
- 1 onion
- 1 garlic clove
- 200g bone broth or stock
- 1 sprig fresh rosemary
- 6 rashers bacon
- 50g spinach
- 250g goats cheese
- add cream/stock to preference
- add salt/pepper to taste
Instructions
- Cut squash into easy to bake portions - a pumpkin or large squash could go in 8 pieces, for example. Drizzle with olive oil and bake for 45 minutes at 190C
- Cut an onion in half, add garlic, then blitz for 3 seconds on speed 5.
- Sweat the onions for 3 minutes, speed 1, 90C
- Add the squash, skin and seeds too, if you like.
- Add the stock or bone broth, rosemary, and salt and pepper.
- Cook for 15 mins/speed 2/100C
- Meanwhile fry bacon to make it crispy, and set aside.
- When the soup is finished, add the spinach and goat's cheese and blits for 5 seconds on speed 7. (or as bitty or smooth as you like it).
- Add cream or extra stock to make the soup as thick or thin as you prefer.
- Serve with crusty bread or brioche (without the chocolate!) and enjoy!
Chicken Soup And Steamed Dumplings Recipe
I’ve had the most awful of colds this week. Normally, I get on with things, but this week I have largely felt like the world was ending and intent on taking me with it. As luck would have it – note the sarcasm – we were also in a hotel at the seaside, and I barely left the room. I’m actually happy to be back home and the first thing I did was make a chicken soup and some dumplings.
If preplanned, I would add ginger (I don’t have any) and possibly noodles for the not unwell members of the family, but I grabbed frozen chicken out of the freezer, and used what I had available to make this sickness comfort food in as little time and with as little effort as possible.
I’ve done this as a Thermomix® recipe, but I’m pretty sure a mildly confident cook would be able to to convert it to a stove top and steamer recipe.
Also, if you don’t have buttermilk on hand – I did left over from butter making before we went away – you can use a buttermilk substitute. (Just short of a cup of milk, and a tablespoon of lemon juice [bringing it up to the 1 cup mark]. Leave it for five minutes and use as buttermilk).
[kitchenbug-your-recipe-appears-here-14841]
Ghoulicious Carrot And Clementine Soup Recipe
I remember making this Carrot and Clementine soup almost five years ago, with ordinary carrots and I remember that it was lovely. I found it a few days ago in the bottom of my drafts folder, and decided to make it again soon. As it happens our organic vegetable box arrived this week with purple carrots – the original carrots, apparently – and I thought these would make an eerie, spooky, fun addition to your Halloween festivities.
Of course, you can make it with normal carrots too, and it will be delicious, but not purple.
Also, I like creamy soups, so I add cream before serving. You can add cashew cream instead to make it vegan, or you can make it without any cream at all, if that’s your preference.
Serve with Cardamom Braid or Soda Bread – both are just as delicious.
Carrot and Clementine Soup Recipe:
Carrot And Clementine Soup
Author: Luschka
Recipe type: Soup, Winter
Serves: 6
Ingredients
- 600g (+- 5 large) carrots finely diced
- 1 large onion, peeled and finely diced
- 750 ml (3 cups) vegetable stock
- 1 teaspoon (5ml) crushed coriander seeds
- 1 teaspoon (5ml) ground cumin
- 1 teaspoon (5ml) grated ginger
- 2 tbsp (30ml) corn flour or ground rice
- 6 clementines/mandarins/nartjies or other sweet citrus, liquidised
- salt and pepper, to taste
- cream to serve
Instructions
- Sweat the finely diced carrots and onion in large saucepan with the butter – keep the lid on and keep stirring them until soft, for about 10 minutes.
- Add the crushed coriander and heat through for about 2 minutes to release the fragrance, and then add the hot stock, ground cumin and fresh ginger. (If you are using ground coriander add with the other spices and the stock.).
- Add the thickening agent (rice or corn flour) and liquidised citrus– stirring well, and continue to simmer for 30 minutes.
- Remove from the heat and allow to cool slightly, then liquidise in a food processor or with an immersion blender.
- Return the soup to the pan and reheat for 5 minutes or until piping hot, remove from the heat and season with salt and pepper to taste.
- Drizzle with a little cream, and top with dehydrated carrot or twists of citrus zest, and serve with bread.
Thermomix® Instructions
- Chop the carrot and onion finely, speed 4/ 5 seconds
- Sweat for 3 minutes/100C/Speed 1.
- Add the rest of the ingredients, except the salt, pepper and optional cream.
- Cook for 15 minutes on Veroma/Speed 1.
- If you like it smooth, pulse on Turbo a few times, otherwise leave it as is.
- Drizzle with cream and season to taste. (optional)
Notes
Any left overs can be frozen, and reheated when required.
Find more Halloween Recipes here