Lentil and Vegetable Soup with Spiced Yoghurt

 

Lentil & Vegetable Soup

Winter has arrived in Melbourne! It’s been chilly, rainy and windy. The sun made an appearance today which was lovely but the air was still cold – perfect time for soup and this one will warm the cockles of your heart!

With all the lovely warming spices and the added burst of peppery Tabasco sauce this soup is warming from the inside out!

Ingredients

What you will need:

2 tablespoons olive oil

1 small onion, chopped

2 garlic cloves, crushed

2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon garam masala

1 litre (4 cups vegetable stock)

250 ml (1 cup) water

1 bay leaf

185g (1 cup red lentils)

450g (1lb) butternut pumpkin (peeled and cut into 1 cm ½ inch) cubed

400g can chopped tomatoes

2 zucchini – but in half lengthways and sliced

200g broccoli, cut into small florets

1 small carrot, diced

80g (1/2 cup) peas – fresh or frozen

Spiced Yoghurt

250g (1cup) thick soy yoghurt

1 tablespoon chopped coriander leaves

1 garlic clove – crushed

3-4 dashes Tabasco Sauce

Spiced Yoghurt

What to do:

Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for 4-5 minutes or until soft and lightly golden. Add the curry powder, cumin and garam masala and cook for 1 minute or until spices are fragrant.

Pumpkin

Add the stock, bay leaf, lentils and pumpkin. Bring to the boil, then reduce the heat to low and simmer for 10-15 minutes or until the lentils are tender, Season well.

Add the tomatoes, zucchini, broccoli, carrot and 500 ml (2 cups) water and simmer for 10 minutes or until the vegetables are tender. Add the peas and simmer for 2-3 minutes.

 Lentil and Vegetable Soup

Spiced Yoghurt:

To make the spiced yoghurt, place the yoghurt, coriander, garlic and Tabasco in a small bowl and stir until combined. Dollop a spoonful of the yoghurt on each serving of soup and garnish with a sprinkle of coriander leaves.

Serve with bread – crusty bread or maybe even naan bread – can’t go wrong really!

Enjoy! Xx

Lentil and Vegetable Soup

 

 

 

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Gingerbread Cupcakes with Lemon Icing

 Gingerbread Cupcakes

Gingerbread…mmmnn! As a child the dilemma for me when visiting the bakery was always –- the cupcake or the gingerbread and many times the gingerbread would triumph! Which says something as I LOVE cupcakes!

The delicious moreishness of gingerbread, the softness, spiciness – it’s a winning combo! So combining my love of gingerbread and my love of cupcakes means no more the cupcake or the gingerbread dilemma!

Gingerbread Cupcakes

What you will need:

175 g plain flour

1 tsp baking powder

½ teaspoon baking soda

3 tsp ground ginger

1 tsp ground cinnamon

¼ tsp ground cloves

¼ tsp salt

112mls vegetable oil

113 mls molasses (or golden syrup)

170 mls maple syrup

60 mls soya milk

60 soy yoghurt

Lemon zest of 1 lemon

lemon

What to do:

Preheat the oven to 180 °C and line a muffin tin with paper cupcake liners.

Sift the flour, baking powder, baking soda, ginger, cinnamon, cloves and salt into a bowl and mix

Whisk the oil, molasses, maple syrup, soya milk, yoghurt and lemon zest in a separate large bowl.

Add the flour mixture to the wet ingredients and mix until smooth.

Fill the cupcake liners 2/3 full

 

gingerbread cupcakes

Bake for approx. 20 minutes until a toothpick inserted into the centre comes out clean

Lovely Light Lemon Icing

1 cup icing sugar

1 tablespoon vegan margarine

Juice of 1 lemon

To Make the Icing:

Really easy peasy! Just mix the vegan margarine and lemon juice into the icing sugar – I used the juice of a whole lemon – add more or less juice depending on the consistency you wish.

Enjoy! xx

gingerbread cupcakes

 

Tofu Scramble

Tofu Scramble

Lazy Sunday brunch would have to be one of my all-time favourite meals – what’s not to love – a sleep in on a chilly winter morning and then whipping up a yummy feast and Tofu Scramble fits the bill!

I’ve been reading about the benefits of adding turmeric to food – it has anti-inflammatory properties, is a powerful anti oxidant, helps indigestion and fights colds and flu among a number of claims – that’s one powerful little spice!

And with cooking magic at work here – you could throw in a side of mushrooms, avocado and some crusty bread – Yum!

What you will need:

1 Tablespoon Olive oil

1 small red onion – diced

250 g firm tofu, thinly sliced and then crumbled

1 ½ teaspoons turmeric

½ teaspoon cumin

½ teaspoon coriander

Handful of pine nuts (toasted)

1 small tomato – diced

¼ red capsicum – diced

Handful of spinach leaves

Salt and pepper to taste

The ingredients

What to do:

 Place tofu on a plate lined with several layers of paper towel (to absorb moisture from the tofu)

Tofu

Toast the pine nuts – just a light toasting in a pan works but watch them as they can overcook really quickly

Pine nuts

In the same frying pan add the olive oil and add the onion and sauté for about a minute or two.

Add the tofu and spices and salt and stir through to coat. Next add the tomato and capsicum and sauté another minute and finally add the spinach leaves.

Tofu Scramble

Plate up and add salt and pepper to taste.

Serve with crusty bread

Enjoy! Xx

Tofu Scramble

 

Easy Indian Dhal Soup

Easy Indian Dahl Soup

Sometimes I really enjoy cooking a particular dish that has a long, slow cooking process, other times quick and easy but not skimping on flavour is the order of the day!

This Dahl Soup fits the quick, easy and flavoursome brief completely!  It really is delicious! And by adjusting the amount of vegetable stock you can decide if it’s more of a soup or the more traditional Dahl ‘stew’.

Having made a bit pot of this Dahl, I was then able to take it to work for lunch for the next couple of days and like most meals involving spices – it only got better!

Serve with warm Naan bread – delish!

Easy Indian Dahl Soup

What you will need:

  • 2 tablespoons vegan margarine
  • 2 garlic cloves, crushed
  • 1 onion, chopped
  • ½ teaspoon turmeric
  • 1 teaspoon garam masala
  • ¼ teaspoon chilli powder
  • 1 teaspoon cumin
  • 1 kg tin of chopped tomatoes, drained
  • 1 cup red lentils
  • 2 teaspoons lemon juice
  • 1 ½ cups vegetable stock
  • 1 ¼ cups coconut milk
  • Coriander – chopped
  • Salt & pepper

Naan bread, to serve

Easy Indian Dahl Soup

What to do:

Melt the margarine in a large saucepan. Add the garlic and onion and sauté, stirring for 2-3 minutes.

Add the turmeric, garam masala, chilli powder and cumin and cook for a further 30 seconds.

Stir in the tomatoes, red lentils, lemon juice, vegetable stock and coconut milk and bring to the boil.

Reduce the heat to low and simmer the soup, uncovered, for about 25-30 minutes until the lentils are tender and cooked.

Season to taste with salt and pepper and ladle the soup into a warm tureen

Garnish with chopped coriander and serve with warm Nann bread.

Enjoy! xx

Easy Indian Dahl Soup

Easy Pumpkin and Red Lentil Soup

Pumpkin Soup

Its midweek, the end of my day toiling away at the office and I need to do a shop.

What to cook?!

I do have some butternut pumpkin in the fridge, my trusty store of onions, garlic and potatoes on hand and of course the old standby of red lentils and spices. So really I have all that I need for a feast!

I’ve whipped this soup up so many times I never really think about quantities but I’ll give you some approximate amounts – just play with what you’ve got!

So this really is Easy Peasy Pumpkin Soup!

What you will need:

Pumpkin – of course! Whatever pumpkin you have on hand – this time I used Butternut but any pumpkin is just fine.

At least 2-3 cups of pumpkin cut into chunks

2-3 potatoes – again use whatever potatoes you have. I just wash and scrub and don’t peel – keeps more of the nutrients.

2 tablespoons olive oil

1 onion, chopped

1-2 cloves garlic

1 teaspoon turmeric

½ teaspoon cumin

½ teaspoon coriander

(Or you could use a good dollap of any Indian curry paste)

1 tablespoons tomato paste

1 litre (4 cups of vegetable stock)

1 cup of red lentils (rinsed)

Salt & cracked pepper to taste

Fresh coriander (if you happen to have it)

What to do:

Heat the oil over a low – medium heat and add the onion and then the garlic and lightly fry till soft – about 3-5 minutes.

Add your spices.  Then add the tomato paste. Moisten with a little of the stock if the mixture is dry. Then add the pumpkin and potatoes and fry for a few minutes to coat with the spice mix.

Next add the stock followed by the red lentils. Bring to the boil and then simmer for 25-30 minutes stirring occasionally.

At this point you can either go for a more rustic version of the soup and just get out your potato masher and have fun mashing up the soup or… if you feel so inclined puree the soup in a blender/food processor – a more refined version.

From here add salt and cracked pepper to taste and if you have it some chopped coriander scattered on top or even, as in these photos, some spring onions finely chopped.

The red lentils as a bonus provide both extra colour and nourishment…

With crusty bread you have a warming evening supper and enough to take to work for lunch the next day!

Enjoy! Xx

Pumpkin Soup