This is a great, packed with vitamins and full of flavour soup. It’s so easy to make too. Please read below for my version of the classic. 😉
Ingredients for 4 to 6 people:
- 1 celery stick
- 1 onion
- 2 garlic cloves
- 1 small parsnips
- 5-6 bigger carrots
- small bunch of fresh coriander
- 1 tsp crushed coriander seeds
- 1 tsp turmeric
- salt and pepper to taste
- 1 tbsp olive oil
- Prepare all vegetables apart from the fresh coriander by peeling and roughly chopping them.
- Put all prepared veg in a large pan, add the olive oil and a bit of water, cover and gently sautee them for up to 5 minutes.
- Season, add the spices, cover with boiling water about 1-2 inches above the veg (depends how thick you want the soup) and bring to the boil.
- Reduce the heat so it’s just simmering gently, cover and cook for 30 minuted or until the carrots feel soft.
- Chop the fresh coriander, add to the soup, take off the heat and check the seasoning. Let the soup cool and blend until smooth. You can do it up to 12 hours in advance and store in the fridge or sere it straight way.
- To serve: warm the soup through and optionally serve with warm crusty bread. You can swirl a spoon of creme fraiche in each bowl if you want a bit of creaminess but I like it as it is.
I’ve never had an Indian style fish curry before and always wanted to try it, so yesterday after strolling through a few recipes for fish curries I made this one up and it was amazing. It’s hard to assign it to a particular curry category, but I’d say South Indian, Goan style meets Thai Green Curry. The sauce is really fresh and fragrant and compliments the fish really well. It’s very quick and easy to do as well, only takes about 30 minutes. I served it with a salad and boiled basmati rice. I hope you enjoy it 😉
This is a very easy and quick recipe. You can serve it hot as a side to tagines and curries or cold as a side salad, with fish and grilled meat. I served this with my lamb tagine. Continue reading
This salad goes really well with spicy dishes like curries or chilies. It’s really fragrant and refreshing. Continue reading
I made this Indian inspired curry the other day and it was awesome. It’s very light, fragrant and creamy. If you like lighter curry dishes like Passanda and Makhani and fragrant Keralan Cuisine, you will enjoy this. Those types of dishes were my inspirations for the recipe.
Ingredients for 4 people