Category:  Soups and Curries

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Leek, Broccoli & Bacon Soup

In Soups and Curries On December 18, 2013 0 Comments

A warm dish for the winter time. Bacon, leeks and broccoli are a perfect combination but feel free to remove the bacon for a vegan dish.

Leek, Broccoli & Bacon Soup
Serves 3
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Prep Time
10 min

Cook Time
30 min

Total Time
40 min

Prep Time
10 min

Cook Time
30 min

Total Time
40 min

Ingredients
  1. 5 fresh leeks
  2. 1 fresh head broccoli
  3. 1 clove garlic
  4. 1 carrot
  5. 2 tablespoons coconut oil
  6. ½ teaspoon marjoram
  7. ½ teaspoon oregano
  8. ½ teaspoon thyme
  9. fresh ground nutmeg
  10. 1 liter boiled water
  11. 3 slices back bacon (extra fat removed)
  12. mixed seeds (sesame, pumpkin, sunflower)
Instructions
  1. Dice the leeks, carrot, garlic and broccoli.
  2. Stir fry the leeks in coconut oil until softened. Then add garlic and carrot. Strir fry for a few more minutes.
  3. Add the broccoli, water and spices and bring to a boil.
  4. Add the bacon strips and simmer for 25 minutes or until the carrots and broccoli has cooked through.
  5. Remove from heat and let stand for a few minutes.
  6. Remove the bacon and blend the soup with a soup blender.
  7. Slice the bacon (using a scissors will help) and dress on soup. Add mixed seeds on top for some crunch and extra taste.
  8. Enjoy!
Rody's Hearty Corner http://www.rodysheartycorner.com/

My Thai Mussel Bisque

In Dinners and Meals, Soups and Curries On December 4, 2013 0 Comments

We are always looking for something warm in this cold weather. This bisque is very spicy, warm and comforting. You can replace the mussels with prawns or any other fish. Let me know how it comes out if you try it with other fish / seafood!

 

My Thai Mussel Bisque
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Ingredients
  1. 1kg fresh mussels
  2. 1 onion
  3. 2 cloves garlic
  4. 1 celery stalk
  5. 1 carrot
  6. ½ red bell pepper
  7. 4 whole tomatoes
  8. 2 small chilly
  9. 3 tea spoons mix of thai spices*
  10. 1 tablespoon curry powder
  11. 1 teaspoon black pepper corns.
  12. ½ cup white wine
  13. 2 cups coconut milk
  14. 1 tablespoon olive oil
  15. *Thai spices include ginger, cumin, kaffir lime, lemongrass, pepper, turmeric.
Instructions
  1. Clean and wash the mussels very well.
  2. Put the tomatoes in a bowl and cover with hot water. This will allow the skin to peel easily.
  3. In the meantime finely chop the onion, garlic, celery, carrot and bell pepper.
  4. Remove the peel from the tomatoes and blend tomatoes with food processor. Add the chilly with the tomatoes and blend well.
  5. Take a deep pan and add the olive oil. Add the onion and stir fry for two minutes. Add the curry powder, pepper and thai spices. Mix well.
  6. Add the garlic, celery, carrot and bell pepper to the pan and stir fry for about 5 minutes or until softened.
  7. Add the mussels to the pan and stir-fry with the vegetables. They will start to open. Add the wine.
  8. When all or almost all the mussels open add the pureed tomatoes and coconut milk. Simmer for 10 minutes to allow the mixtures to combine well together.
  9. Serve with some toasted bread. You can use any healthy option found here.
Rody's Hearty Corner http://www.rodysheartycorner.com/

Fennel and Pear Soup

In Soups and Curries, Vegan On November 27, 2013 0 Comments

This soup is sweet and have a nice consistency. It is a great winter food and also full of good nutrients.

Fennel is good for anti-inflammation, resists infection and rich in Vitamin C. It is said to be good for water retention, respiratory congestion, coughs and colon health.

Fennel and Pear Salad
Serves 2
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Prep Time
10 min

Cook Time
45 min

Total Time
55 min

Prep Time
10 min

Cook Time
45 min

Total Time
55 min

Ingredients
  1. 1 tablespoon olive oil
  2. 1 fennel bulb
  3. 1 pear
  4. 1 medium onion
  5. 1 clove garlic
  6. 2 star anise
  7. 2 cardamom pods
  8. 700ml boiled water
Instructions
  1. Dice the fennel, pear, onion and garlic.
  2. Stir fry the onion in olive oil. When softened add the garlic. Do not brown.
  3. Pour in the hot water, and then the remaining ingredients.
  4. Boil at medium to high heat for 5 minutes, then simmer for 40 minutes.
  5. Remove from heat and let stand for 5 minutes.
  6. Remove aniseed stars and cardamom pods and blend with soup blender.
  7. Serve with two slices of homemade bread.
Rody's Hearty Corner http://www.rodysheartycorner.com/

Massaman Lentil Curry (Vegan)

In Soups and Curries, Vegan On November 13, 2013 0 Comments

This curry was just awesome. comfort food! I had my first massaman curry in Thailand and immediately fell in love with the spices combined with coconut. Massaman is a mixture of spices including: tamarins, coriander, cumin, cardamon, star anise, nutmeg, cloves, bay leaves, cinnamon, lemon grass and kaffir lime. I had done by own Thai Massaman Curry with prawns last year, and it was superb but this time I used a ready made curry paste I had gotten from abroad.

 

Massaman Lentil Curry
Serves 3
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Prep Time
30 min

Cook Time
30 min

Total Time
1 hr

Prep Time
30 min

Cook Time
30 min

Total Time
1 hr

Ingredients
  1. 1 teaspoon coconut oil
  2. 1 small onion
  3. 1 table spoon curry powder
  4. 1 packet massaman curry paste
  5. 500ml of boiled water
  6. 1 can coconut milk
  7. 500g pre boiled lentils
  8. 1 red capsicum
  9. 1 sweet potato
  10. 2 carrots
  11. 100g raw cashew nuts
  12. fresh basil
  13. Rice or cauliflower couscous to serve
Instructions
  1. Peel the sweet potato and carrot and dice in small pieces. Boil or steam until they cook. Do not overcook.
  2. Dice the onions and red bell peppers separately.
  3. Heat a pan and add coconut oil. Then gently stir fry the onion and add curry powder. The onion needs to softened and not browned.
  4. After 5 minutes add the massaman curry paste and half the water. Stir until the paste has dissolved.
  5. Add the rest of the water, coconut milk, vegetables and the lentils. Stir and bring to a boil.
  6. Cover and simmer for about 15 minutes.
  7. Remove from heat and toast some cashew nuts on a frying pan. No oil is needed. Toss until cashew nuts are slightly toasted on each side.
  8. Pour servings of massaman curry in a bowl and dress with cashew nuts and fresh basil. Serve some rice or cauliflower rice separately.
Rody's Hearty Corner http://www.rodysheartycorner.com/

Pumpkin Soup

In Soups and Curries On March 5, 2013 1 Comment

Simple yet delicious!

Pumpkin Soup
Serves 2
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Prep Time
15 min

Cook Time
30 min

Total Time
45 min

Prep Time
15 min

Cook Time
30 min

Total Time
45 min

Ingredients
  1. 1/2 liter boiled water
  2. 2 tablespoons olive oil
  3. 4 spring onions
  4. 3 medium carrots
  5. 600g fresh pumpkin
  6. 1 inch fresh ginger
  7. kaffir lime leaf
  8. 2 aniseed stars
  9. 1 piece dried Siamese ginger
  10. some fresh ricotta
  11. fresh ground pepper
Instructions
  1. Chop the onions, carrots and pumpkin.
  2. Fry the spring onions in olive oil until softened.
  3. Add carrot ,pumpkin and water to pot.
  4. Add fresh ginger, kaffier lime leaf, aniseed stars and 1 piece dried siamese ginger.
  5. Bring to the boil until pumpkin is cooked throughly and simmer for 15 more minutes.
  6. Remove the aniseed stars and sesame ginger and blend the rest with a soup blender.
  7. Serve with fresh ricotta and fresh black pepper.
Rody's Hearty Corner http://www.rodysheartycorner.com/

Thai Massaman Curry

In Soups and Curries On February 21, 2013 1 Comment

I tried this curry in Thailand last year and I immediately fell in love with it. Trying something new felt good, especially since it had vegetables, spices and coconut milk in it.  Below is a picture of the curry I had took from Ko Phi Phi in Thailand. 

thai massaman curry-Thailand

I do not know what the ingredients were exactly but I can say mine was equally delicious!

Thai Massaman Curry
Serves 2
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Prep Time
15 min

Cook Time
30 min

Total Time
45 min

Prep Time
15 min

Cook Time
30 min

Total Time
45 min

Ingredients
  1. 1 teaspoon coconut oil
  2. 4 cups warm water
  3. 1 onion
  4. 2 medium carrots
  5. 2 medium potatoes
  6. frozen pre cooked prawns
  7. 1 can coconut milk
  8. 2 tablespoons curry
  9. 1 teaspoon tumeric
  10. 1 teaspoon chilli powder (less if you do not tolerate heat)
  11. 1/2 teaspoon ground nutmeg
  12. thinly sliced fresh ginger
  13. 1 stick cinnamon
  14. 1 teaspoon ground cumin
  15. 2 star anise
  16. 4 cardamon pods
  17. 1 kaffier lime leaf
  18. sesamise ginger
To garnish
  1. 1 fresh chilli
  2. handful of peanuts
  3. fresh basil
Instructions
  1. Dice the onion, carrots and potatoes.
  2. Stir fry the onion in coconut oil and add curry and cumin.
  3. Add in carrots and potatoes and stir fry for few minutes.
  4. Add the water and spices and bring to a boil.
  5. Add coconut milk and simmer until the potatoes and carrots have been cooked.
  6. In the meantime heat the prawns in a small pan.
  7. When curry is ready fold in the prawns.
  8. Serve in a bowl and garnish with roasted peanuts, basil and fresh chilly.
Rody's Hearty Corner http://www.rodysheartycorner.com/