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Cover: The Gourmet Garden

Recipes with soup

16Jun 12

Tomato and Cabbage Soup

Tomato and Cabbage SoupI had an awful cold the other week, and it dawned on me that one of the worst things about being a vegetarian is not being able to eat chicken noodle soup.  It may not really be a cure for the common cold, but it certainly has proven to make you feel a bit better, at least while you’re eating it.  In any case, this tomato and cabbage soup recipe is my first attempt to make a vegetarian-friendly, feel-good soup for those pesky winter colds.

The young garlic, ginger, cinnamon and chilli help to clear your sinuses, and the fennel seeds and honey help to sooth a sore throat.  To be honest, it tastes nothing like standard chicken noodle, but it definitely did make me feel a bit better, and the effect lasted for a few hours after I ate it too!

What you’re going to need:

  • 3 medium tomatoes, washed and diced
  • 4 medium carrots, peeled and shredded or chopped
  • 400ml cabbage, cut into 1cm x 3cm strips
  • 1 leek, washed and chopped
  • 1 young garlic, finely chopped
  • 1 small onion, finely chopped
  • 1 vegetable stock cube
  • 250ml rice
  • 1tsp chilli powder
  • 2tsp salt
  • 2 bay leaves
  • 1tsp honey
  • ½ a cinnamon stick
  • 1/2tsp fennel seeds
  • 1tbsp fresh ginger, finely chopped
  • 1/2tsp black pepper
  • 3 litres water
  • 3tbsp olive oil

What you have to do:

  1. Heat the olive oil in a large pot over medium heat until it’s hot but not smoking.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Add the leek and young garlic and sauté another 2 minutes.
  4. Add the cabbage, carrot and tomato and continue sautéing for 3 more minutes with the heat on full.  Stir continuously to avoid burning.
  5. Add the honey, stock cube, chilli powder, salt, black pepper, cinnamon, bay leaves and fennel seeds.  Sauté for 30 seconds to bring out the aroma of the spices.
  6. Add the water and the rice to the pot and bring to the boil.
  7. Reduce heat to a fast simmer and cook for another 30 minutes or until the rice is tender.
  8. Adjust salt and pepper to taste.
Note: If you like your soups a bit cheesy, try this Cauliflower and Emmental Soup recipe.

Preparation Time:  10 minutes

Cooking Time: 40 minutes

Serves:  6

Difficulty:  Easy

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20Apr 12

Red Lentil and Sweet Potato Soup

Red lentil and sweet potato soupIt’s funny, as a kid growing up, I always hated sweet potatoes (and pumpkin for that matter, as they’re virtually the same when cooked), and it was all my mother could do to get me to eat even the tiniest mouthful.  However, somewhere along the way, I developed a taste for them, especially when they’re mixed with other veggies or pulses that I like more.  I invented this Red Lentil and Sweet Potato Soup one day when I had some sweet potatoes I needed to use up before they went bad, and the result was an instant success both for me and my family.

The soup is very filling and the sweet potato provides lots of dietary fibre, beta carotene and vitamin C.  As I mentioned before, cooked sweet potato and cooked pumpkin are virtually identical in taste, so if you want, you can go ahead and substitute an equal quantity of pumpkin for the sweet potato to create a tasty pumpkin soup.

What you’re going to need:

  • 2 medium-sized sweet potatoes, peeled and chopped
  • 2 medium potatoes, washed and chopped
  • 1 small onion, peeled and chopped
  • 500g red lentils
  • 1.5 litres water
  • 3 tbsps extra-virgin olive oil
  • ½ tsp ground black pepper
  • 1 tbsp ground coriander
  • 1.5 tsp curry powder
  • 1 bay leaf
  • 1-2 tsps salt (to taste)
  • 3 tbsps fresh coriander, finely chopped
  • 1 tbsp Spanish Sherry Vinegar

What you have to do:

  1. In a large stockpot, sauté the chopped onion in the olive oil over medium heat for 3 or 4 minutes, or until the onion turns translucent.
  2. Add the potatoes, sweet potatoes and lentils and sauté for 2 minutes, stirring constantly.
  3. Add the salt, curry powder, ground coriander, black pepper and bay leaf and sauté for another minute.
  4. Add the water and stir well, make sure you get any spices that may have stuck to the bottom.
  5. Cover the pot, bring to the boil, then reduce to a simmer and cook for about 25 minutes or until the potatoes and sweet potatoes are nice and soft, stirring occasionally.
  6. Remove from heat and mash with a potato masher to make a slightly chunky purée.
  7. Adjust salt and pepper to taste.
  8. Serve in soup bowls and garnish with a teaspoon of fresh coriander and a splash of sherry vinegar.

Preparation Time:  5 minutes

Cooking Time: 40 minutes

Serves:  4

Difficulty:  Easy

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