HEARTY SOUP WITH SAVOURY SPIRALS

Soup became a regular feature in my diet when I lived in Europe where it was consumed daily, and I certainly did not appreciate it at the time. Of course, today I get a real thrill at the endless possibilities with soup and one cannot deny that the long Canadian winters provide the ideal opportunity to serve soup as a meal. My mother-in-law makes some of the best soups I have ever tasted; I am more adventerous while she remains traditional in her creations. 

As winter seems to have made an early appearance this year, with snow flurries on Halloween and a light dusting yesterday, soup seemed like the perfect choice for a Sunday lunch. Murphy's Law at it's finest, the sun shone brightly and laughed at my choice but I enjoyed putting this vegetarian soup together for lunch. A big batch of soup, the kitchen warm from the sun, the smell of olive spirals baking and friends around the table made for a beautiful Sunday afternoon. 

This is really easy and contrary to my usual routine of soaking legumes, I used canned chickpeas which really sped up the cooking process. Soup's on. Enjoy!

Skill Level: Easy

Serves: 6 - 8

INGREDIENTS:

• 2 tbsp olive oil
• 3 leeks thinly sliced
• 4 medium zucchini chopped
• 2 1/2 cups finely chopped spinach
• 2 tbsp tomato paste
• 1 x 796 mL can diced tomatoes with Italian seasoning 
• 1 x 456 g can chickpeas
• 1 x 398 mL can corn
• 2 L vegetable stock (I added three vegetable cubes to hot water)
• 2 bay leaves
• 1/2 tsp herbes de provence
• 2 tsp red chili flakes 
• 3/4 tbsp hot Hungarian paprika powder
• 8 large garlic cloves, thinly sliced
• salt and pepper to taste
• serve with crusty bread or olive spirals (recipe below)

METHOD:

1.Heat oil in a saucepan. Add bay leaves, garlic, leeks, zucchini and corn and saute for 5 minutes

2. Add chopped tomatoes, tomato paste, chickpeas, spices and the vegetable stock. cook for 5-7 minutes  

3. Add the shredded spinach and heat for 2 minutes 
4. Remove the bay leaf and serve hot with crusty bread or better yet with olive spirals (recipe below) 

SAVOURY SPIRALS

INGREDIENTS:

• 2 1/4 tsp (7g) dry yeast
• 1 1/2 cup warm water
• 1 tsp sugar
• 4 cups plain white flour
• 1 tsp salt
• 2 Tbsp olive oil
• 250 g pitted black olives 
• 1/2 cup finely grated parmesan
• 3 cloves chopped garlic

METHOD:

1. Mix sugar, yeast and 1/2 a cup of warm water in a bowl. Cover and set aside for 10 minutes or until frothy
2. Sift flour and salt into a bowl, make a well in the centre and add 1 Tbsp oil, frothy yeast and the remaining cup of warm water. Mix into a smooth dough ball. Turn onto a board and knead until smooth
3. Cover loosely with greased plastic wrap and set aside for 1 hour
4. Process the olives, parmesan and garlic in the food processor, with the motor still running, add the remaining Tbsp of olive oil and mix till you get a smooth paste
5. Once the dough has risen, punch down and knead for 1 minute. Roll out to a rectangle, spread the olive paste on the dough leaving a strip along one of the sides
6. Roll up lengthways until you have a log. Cut into 14 slices and place close together on a greased baking sheet. 
7. Cover with a dampl tea towel and set aside for another 30 minutes until well risen
8. Preheat the oven to 400 F. Bake for 30 minutes until golden brown

Butternut Squash Soup with Quinoa

Can you believe we have more than 100 recipes on this blog now? Isn't that awesome? We'd like to thank you, our readers, for supporting us. To our family and friends who are always there, thank you for tasting our food and nagging us with a line "You must share this on your blog!". Well, this soup is one of them.

It's been bitterly cold here in Toronto, Ontario - Canada. May I repeat? Too cold! Never in my 12 years living in Canada, have I ever experienced a deep freeze temperature (-20 Celsius and lower) for a consecutive of 15 to 20 days. Even my son who is 18 months now, blurted his frustration our of the blue one morning "Cold, cold. No more. I no like!". My full-time work is getting busier and I spend quite a few time late in the office till 7 pm. I keep telling myself that it's just a phase and when the weather gets warmer in about a month, things will get better. I keep my fingers crossed. Then, at home, I have been challenged by the most difficult food critic ever! Baby A. Ever since he was 5 months, he had never been picky at all. He ate peas, kale, pumpkins, anything green and yellow you can think of, including rapinis which are bitter. Well, he is now a changed toddler. He starts picking out his peas or any vegetables that are not soft-cooked. I am not sure if it is just a phase or perhaps, he's getting his molars? But then that never stops me cooking vegetables for him. Dinner for him is what's served on the table or no more dinner and he will go to bed hungry.

Warm soups are comforting and I grew up drinking bowls and bowls of soup every day. I made this soup out of ingredients that were available in my fridge at the time. I added quinoa to make it filling and to provide added protein for the little guy's growing needs. With the addition of quinoa, the soup is not as smooth as regular butternut squash soup. However, it is equally good and it fills us up without adding bread (more carbs) into our diet. 

Skill Level: Easy

Serves: 6 - 8

INGREDIENTS:

• 3 tbsp butter
• 2 ribs of celery, sliced
• 1 onion, chopped 
• 4 cloves of garlic, sliced 
• 3 cups chicken broth (replaced with vegetable broth for vegetarian option) 
• 5 cups water 
• 1 medium-large sized butternut squash (about 9 cups of cubed squash)
• 3 bay leaves
• 1 cup uncooked quinoa 
• Salt and pepper, to taste 
• Half & half cream (optional)

METHOD: 

1. In a pot, melt 3 tbsp of butter and sautee onions and garlic for 3 minutes 
2. Add in butternut squash and celery, cook at high heat for 5 minutes till the squash develops slight golden colour 
3. Add in the broth, water, bay leaves, salt and pepper 
4. Close the lid, boil at high heat and then lower to low-medium 
5. Boil for another 30 minutes
6. In the meantime, rinse quinoa in a strainer 
7. Add in the quinoa and boil for another 20 minutes 
8. Taste and add more salt and pepper, if required 
9. Turn off the heat and let the soup cool down for an hour 
10. Discard the bay leaves, transfer to a blender and puree till smooth 
11. Serve the soup with cream drizzled on top 

Portobello Mushroom Soup

This is truly a winter that feels like no sooner than we put the shovel away, it is time to bring it out again. As we brace ourselves for yet another round of snow, spring feels like such a distant memory and endless pots of tea, soups and stews have become a staple. And speaking of soups, several weeks ago we had dinner at a friend's house and were served a delicious mixed mushroom soup with portobello, shitake and crimini mushrooms. Here is my version based on what I had on hand. Talking to my mum this evening, I got a recipe for savoury quinoa muffins and again, juggled ingredients and replaced it with what I had and dinner turned out rather good. So here it is, a mish mash that worked out. Savoury muffin recipe to follow. Enjoy!

Skill Level: Easy
Serves: 4 - 6

INGREDIENTS:

• 3 large portobello mushrooms (approx. 250 g)
• 400 g sliced  crimini mushrooms 
• 2 medium sized red onions coarsely chopped
• 4 cups water
• 2 Tbsp 10 % cream 
• 2 bay leaves
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 3/4 Tbsp coconut oil 
• 1 tsp of yogurt (optional)
• red chili flakes (optional)

METHOD: 

1. Add oil to a large saucepan, when oil is hot put in the bay leaves, chopped onions and stir until transparent

2. Add sliced mushrooms, pepper  and salt and saute until all the liquid has evaporated

3. Transfer to a deep pot, remove the bay leaves, add water and using an immersion blender, puree the mushroom onion mixture till smooth

4. Check seasoning, serve hot with a tsp of yogurt and chili flakes (optional)

Minty Lemony Beany Soup

Cold days are the perfect excuse to make a big pot of hearty soup. My love for lentils and legumes is certainly no secret. Beans and lentils are fibre rich, a good source of protein, vitamins and minerals and can be added to grains, soups and salads. There are so many shapes sizes and colours to choose from that you have endless options with this inexpensive, healthy ingredient. 
Several years ago, a classmate from Iran made me a delicious soup called Ash with several kinds of beans and grains garnished with crispy fried onions and garlic. While my inspiration is certanly from that delicious dish I had 20 years ago, my version transpired because I had leftover boiled chickpeas and wanted to use it up. This is a vegetarian dish that is quite filling and definitely tastes better the next day.

Skill Level: Medium 

Serves: 8-10

INGREDIENTS:

• 4 cups cooked chick peas (if using canned chickpeas - 2 x 454 ml)
• 2 cups cooked red kidney or fava beans (if using canned - 1 x 454 ml)
• 2 Tbsp cooking oil
• 1/2 cups red lentils (masoor) 
• 2 large red onions sliced
• 5 cloves garlic
• 2 tsp salt
• 1 tsp pepper
• 1 tsp red chili flakes
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1/2 tsp all spice
• 1 tsp cumin powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg powder
• rind and juice of 1/2 a large lemon
• 3 Tbsp dried mint
• 4 cups of fresh chopped spinach 
• 7 cups vegetable stock

METHOD: 

1. In a large pan on medium heat, add oil and saute onions and garlic until transparent
2. Add all spice, cumin, chili flakes, turmeric and chili powders, nutmeg, cinnamon, salt and pepper and stir into the onion garlic mixture
3. Add chickpeas, fava beans and red lentils and stir, then add vegetable stock
4. Check seasoning, reduce heat, grate lemon rind and add juice of 1/2 lemon into the pan
5. Cover and cook for 1/2 an hour until red lentils are cooked (the chickpeas and beans are already cooked and will get softer but should still retain its shape
6. Add spinach and cook until just wilted, serve hot
7. If serving the following day, you may need to add more water as the beans will have absorbed some liquid and the consistency will be quite thick

Corn and Potato Chowder with Bacon

This is a classic and hearty chowder for the whole family. You may think that chowder is a very difficult soup to make but trust me, it is not a complicated task that requires you slaving your time in the kitchen. I made this chowder out of ingredients that are available at the time. Not to miss bacon! I love adding bacon in my chowder to incorporate in smoke flavour. 

Skill Level:Medium

Serves: 6 - 8

INGREDIENTS:

• 2 cups chopped leeks, white part only
• 1 rib celery, sliced
• 1 can (12 oz) peaches and cream corn, or 1 cup of frozen corn 
• 1 can ( 14 oz) cream of corn
• 4 slices bacon, cut into 1/2" length
• 4 cups 2% milk
• 1 cup 35% cream 
• 1 cup chicken broth 
• 4 potatoes, cut 3 into small cubes, 1 to be shredded
• 1 tbsp wheat flour 
• 1 tsp salt
• black pepper, to taste

METHOD: 

1. In a pot, sautee bacon slices till crisp with medium heat
2. Scoopt the bacon on a plate layered with paper towel (to soak up the grease). Drain the fat and leave around 3 tbsp bacon fat in a pot 
3. With low heat, stir in wheat flour to make a roux (white creamy paste). Stir for 3 to 4 minutes to prevent any lumps
4. Increase the heat to medium and add in chopped leeks and celery, cook for another 3 minutes
5. Pour in chicken broth, peaches and cream corn, cream of corn, cubed and shredded potatoes
6. Stir well and cook till boil. Boil under low heat for 5 minutes
7. At this time, you can add in milk and cream. Continue to stir. Season with salt and pepper 
8. Heat through but do not boil. Cook till all vegetables are soft, about 25 minutes 
9. Serve with crispy bacon bits on top

Vietnamese Chicken Pho

Soft, silky and delicate rice noodle topped with shredded chicken, crunchy beansprouts and refreshing Thai basil leaves. A soup that is so rich and flavourful with warm aromatic spices...A bowl of Vietnamese Chicken or Beef Pho is surely comforting in this cold weather. I am one of those people who are always craving for Vietnamese Pho whenever the temperature is frigid out there. However, it is a challenge to get myself out of the house...not to mention, I have to bundle up and start my car. The challenge is getting harder when I have a baby to bring along and eating-out is no longer fun. The solution: well, why not make this Vietnamese rice noodle soup right at home?

Skill Level: Easy

Serves: 4 - 6

INGREDIENTS:

• 1 Vidalia onion
• 1 knob ginger
• 1/2 bunch of coriander/cilantro
• 1 can chicken broth 
• 2 L water 
• 1 tsp salt
• 2 tbsp fish sauce
• 1 small piece of Chinese rock sugar  
• 1 whole chicken 
• 1 pack of think rice noodle

Spices: 

• 2 star anises
• 2 inch cinnamon stick 
• 2 tsp coriander seeds
• 4 cardamoms
• 2 tbsp cloves
• 2 tsp whole black peppercorns 

Toppings:

• Bean sprouts
• Cilantro
• Thai basil 
• Green onions, sliced thinly
• Lime wedges
• 1 Vidalia onion, sliced thinly
• Sriracha hot sauce
• Hoisin sauce 
• Shredded chicken breast (see recipe)
  

METHOD: 

1. Halve one Vidalia onions (unpeeled) and ginger 
2. Heat up a non-stick pan on high. Place the halved onions and ginger on the pan and cook for 10 to 15 minutes. Rotate the onions and ginger every few minutes to get an even char (do not worry if they get burnt). Remove and place in a stock pot 
3. In the same pan, heat up the spices on medium heat till fragrant. Wrap the spices with a cheese cloth, tie up and place in the stock pot 
4. In a stock pot, add in 2 L of water, 1 can of chicken broth, salt, fish sauce, rock sugar and 1/2 bunch of cilantro 
5. Boil the liquid on high heat. Add in the whole chicken and continue cooking till boil 
6. Once boiled, lower the heat to low-medium heat and simmer for 45 minutes 
7. Using tongs, remove the chicken and place it in a bowl of iced water for 10 to 15 minutes
8. Remove and shred the chicken breast. Return the chicken carcass into the stock pot and simmer gently for another hour 
9. To cook rice noodle: follow the package instructions 
10. To assemble pho: Place the rice noodle in a bowl and top with shredded chicken breast, bean sprouts, Thai basil, cilantro, onion slices and green onions. Ladle soup broth into the bowl
11. Serve with lime wedges, Sriracha and hoisin sauce

Chinese Daikon (Radish) Soup

Warm and nourishing, this soup is simple and packed with flavours. A good choice to make in the winter time. The daikons are so soft and tender. They are also good source of fibre. Chinese daikon (white radish) can be easily found in Vietnamese restaurants as pickles. In Chinese cooking, it can be found in stir fries, soups and steamed cakes. This soup is known to aid digestion and upset stomach. It is also believed to have cleansing properties and moisturizing our lungs.

The philosophy of Yin (cold) and Yang (hot) is the centre of Chinese culture and diet. Neither Yin nor Yang is bad. In order to achieve an optimal state of health, one must balance these 2 energies in their body. Hence, food choices and cooking method are very important. Yin food tend to be cold and provides moisture to the body. Some of the example of Yin foods are cucumber, daikon, watercress and cabbage. Yang is perceived to be hot and warms your body. Sesame oil, wine, ginger and hot peppers are some of the examples of Yang food. 

This Chinese Daikon (Radish) Soup is a reflection of Yin and Yang balance in Chinese diet. The coldness of Chinese daikons is balanced with the heat from ginger. Should you want to make this soup in the summer time, then, you can remove the ginger so the "coldness" of the soup can calm your body in the summer heat.

Skill Level: Easy

Serves: 6 - 8

INGREDIENTS:

• 1 lb pork neck bone or pork ribs (request your butcher to cut into small pieces)
• 1 medium white radish 
• 1 small green radish  
• 1 carrot
• 4 dried shitake mushrooms
• 1 tomato
• 1 can of chicken broth 
• 3 tbsp goji berries
• 1 knob of ginger, bruised
• 2 L water
• 1/2 tbsp salt

METHOD: 

1. Soak dried shitake mushrooms with boiling water for 20 minutes. Once soft, cut into quarters
2. In a soup pot, cover 1 lb of pork neck bone or pork ribs with enough water and bring to a boil to remove impurities
3. Drain and clean the pork bones/pork ribs with cold water
4. In a clean soup pot, boil 2 L of water with 1 can of chicken broth and add in cleaned pork bone, ginger, goji berries and 1/2 tbsp of salt. Once boiled, lower the heat and cook for another 15 minutes
5. Cut the white and green radishes, carrots and tomatoes into bite sizes
6. Add into the soup pot, bring to boil
7. Once boiled, bring the heat lower and simmer for another hour

Indonesian Style Chicken Soup with Potatoes

I wish you all a Happy New Year and may the year bring you good health, happiness and prosperity. Our promise to you is to share more recipes on this blog! 

Indonesia, a country located in South East Asia, is one of the largest Muslim countries in the world. It comprises of more than 17,000 islands and is ranked the 4th most populous country worldwide. This nation is most well known with its beautiful diving sites, white sandy beaches and the foremost, Bali island. When it comes to agriculture, this county is also called the spice islands. Indonesia produces top qualities of cinnamon, nutmeg, vanilla beans, cloves, coffee and many more. Spices and hot peppers are used abundantly in the cooking. As a Chinese descent born and raised in Indonesia, I must say my palate is well trained towards eating fiery and spiced food.

Winter is officially here and after 2 weeks of eating and entertaining, I was longing for a bowl of comforting soup.I decided to make Indonesian style Chicken Soup with Potatoes and my husband loved it! He proclaimed that this recipe must be featured n the blog. This basic soup is served quite frequently at my home in Indonesia. It is packed with flavour contributed from spices and taste best when left overnight. You can also add in your favourite ingredients for a hearty meal: pot barley, celery, green peas or even pasta.

Instead of making the regular chicken noodle soup or eat canned soup, I highly recommend you to make this Indonesian style Chicken Soup to feed your cold. Spices used in this recipe not only open up your appetite but it also boost your immune system, which is crucial for recovery.


Skill Level: Easy

Serves: 6 - 8

INGREDIENTS:

• 2 L water
• 1 can chicken broth
• 1 whole chicken (2 lbs), cut into bite sized
• 1 tomato, quartered
• 5 Yukon gold potatoes, cubed
• 2 carrots, sliced
• 2 onions, quartered
• 4 cloves of garlic, smashed
• 8 cloves
• 1 cinnamon stick, 1 to 2 inch long
• 1/2 whole nutmeg, crushed
• 5 cardamoms
• 1 star anise 
• 1 tsp whole black peppers, crushed 
• 1 tbsp salt

METHOD: 

1. In a pot, boil 2 L of water with chicken broth
2. Place cinnamon stick, nutmeg, cardamoms, star anise and crushed black peppers in a cheese cloth and tie up
3. Once boiled, add in chicken pieces, spices in cheese cloth, tomatoes, carrots, onions, garlic and salt. Return to boil
4. Once boiled, lower down the heat and skim off gray foam on the soup surface with a ladle
5. Let the soup simmer for 30 minutes and add in potatoes and cook for another 20 minutes

Miso Soup with Zucchini

Fall is here and the day is getting shorter and colder. Soon, we all know that winter will be more and so on. All I can think of is making a pot of hot and comforting soup. When I checked my pantry and fridge, I found that I had ingredients readily available for a Japanese miso soup.

Traditionally, bonito flakes (fish flakes) are usually used to make the broth in addition to miso paste. However, I use dashi to make the broth to save time. Dashi is an instant Japanese fish stock that is made from kelp and/or fish shavings. It is salty and contributes to umami taste. In case if you want to make a vegetarian style miso soup, then, you can omit dashi and replace with vegetable stock or kelp stock. You can get dried kelp from Japanese or Korean grocery stores. Simply rinse the kelp and boil in a pot of water to make the stock.

There are two types of miso: red and white. Red miso has a much more stronger taste while white miso is sweeter and delicate. When making soup with miso paste, you need to ensure the soup is simmered instead of rolling boiled to retain its flavour.

Skill Level: Easy

Serves: 6 - 8

INGREDIENTS:

• 1.25 L water
• 1 1/2 tsp dashi 
• 1 1/2 tbsp wakame seaweed
• 1 1/2 tbsp white miso paste
• 1 pack (300 g) silken tofu
• 1/2 zucchini, sliced diagonally
• 1 green onion, chopped finely

 METHOD: 

1. In a pot, boil water and add in dashi. Turn the heat to low
2. Cut tofu into small cubes. Add in the wakame seaweed and tofu
3. In a small bowl, mix miso paste with a ladle of hot broth. Whisk until dissolved
4. Slowly stir in the miso slurry into the pot
5. Add in zucchini slices and cook under low heat for another 5 minutes
6. Serve hot and garnish with green onion