Tag Archives: broccoli soup

Broccoli and Chinese leaf curry in a miso base

6 May

Broccoli and Chinese leaf curry in a miso base

Broccoli and Chinese leaf curry in a miso base

Broccoli and Chinese leaf curry in a miso base

It’s only now that I can see chapters in my life. As ceaseless as each one may feel, they do. I wasn’t there on the day of my father’s bypass because I had an exam the next day and I didn’t cry at my wedding, not even a damp eye. I cried the entire day at work when I failed the first and only (postgraduate) exam of my life. There was a time when I would curl my eyelashes post clear mascara every day and have regular facials. At a point in my life all I could see was the next level up. I wasn’t sure if I would cry at the birth of my child. Look at me now.

In the same way, not every curry needs to have a tomato base…or a coconut one. Mellow it out now and again with some umami. Earthy. I’m not sure I like that word much. Anyway, I put this curry together very quickly because Chinese leaf and broccoli need barely any time at all and the japanese miso is soothingly easy to eat as well as prepare. A healthy and light bite in the broccoli and some gentle spices…aah.
If you like miso, head over to my friend Kellie’s site where you will find some fabulously creative and definitely delicious concoctions that will leave you glowing with health. One of my favourite of her miso-inclusive recipes is her Honey-miso roasted broccoli and wholegrains salad

Broccoli and Chinese leaf curry in a miso base

Ingredients
200g broccoli, cut into medium sized florets
1 tsp. soy bean paste
1 tbsp. soy sauce
1 tsp. amchur powder
500ml warm water
1 tsp. cumin seeds
2 kaffir lime leaves
2-3 green chillies slit open
½ tsp. turmeric powder
1/3 tsp. garam masala
200g Chinese leaf, shredded
3 cloves garlic
1 tsp. minced ginger
One medium onion, thinly sliced
1 tsp. coriander powder
Salt to taste
1 tbsp. corn flour
2 tbsp. cooking oil
Method
1. Heat the oil in a pan and add the cumin seeds, turmeric and chillies. Allow the seeds to sizzle before stirring in the onions and garlic.
2. Mix the corn flour with the warm water.
3. Sauté the onions and add the amchur powder and coriander powder, cook until the onions soften before adding the broccoli and water.
4. Stir in the soy bean paste, soy sauce, and kaffir lime leaves and ginger before bringing the base to a simmer. Cook for 2-3 minutes before mixing in the Chinese leaf and then cook for a further 2-3 minutes.

Courgette and gram flour dumplings in broccoli soup

11 Mar

 Courgette and gram flour dumplings in broccoli soup

Her grass is so much more luscious

I’ve learned, over time and with some stumbling, to count my blessings more deliberately, more appreciatively, knowingly and openly.  When anyone tells me how lucky I am in a discussion that ultimately leads to my being lead to sympathise with their heroism in coping with the comparatively (and self-declared) unlucky (rather than of course apathetic) position that they are in, I say ‘thank you’.

This week, I have been told that I am ‘lucky’ that I have just one child and not a crowd of three. One, mother-infatuated child is a doddle apparently, even though my husband is off on his fourth international trip this year and my family is a couple of hours away. I say, thank you because I am blessed to be a mother.

The next thing I am ‘lucky’ for this week is opportunity to work with a new food brand who sought out my freelance support to reinvigorate their brand by creating some youthful and energising recipes for them. I nodded at my banker friend, who brings home a guaranteed, fixed income each month on a permanent contract. She tells me how she toils over each accomplishment in her career. I wondered whether to send her a cheeky ‘hello’ text message at 1.30am when I was wearily churning inspiration into submission. Instead I say thank you, because I am grateful that a new brand understood and appreciated my style of cooking, had faith in me to deliver something exciting and innovative for them and that that I feel fulfilled.

Also, I was made aware of how ‘lucky’ I am to be in a position where I have career options. I think this is the one that set of expletives in my head. Options. It has taken me three years of loosening my grip on that rope which bound me and the world of security and sort-of-positive-affirmation of capability through my ascent into corporate middle-management, then nursing my wounds of confusion and lack of direction and eventually finding my real inclinations and talents and then turning them into some sort of purposeful and meaningful reality. Instead I said thank you, for if it weren’t for this slogging and striving, I would not have the hope that I do today.

Courgette and gram flour dumplings in broccoli soup

On the subject of green grass and positive notes, my broccoli soup with gram flour and courgette dumplings has been a total joy to eat. It’s very lean because the dumplings contain no oil whatsoever and the green; well that’s just a healthy colour isn’t it. It’s mellow, kind, lightly sweet. It’s juicy and the dumplings are dense and spongy with the courgettes keeping the dumplings moist. This is again a very easy recipe to whip up. We ate it with some fresh apple and spice bread. Now if I hadn’t finished off with a cheeky lemon curd biscuit, I would have been very ‘lucky’ to have cooked and eaten a gratifying bowl of goodness.

Courgette and gram flour dumplings in broccoli soup

Ingredients

300g broccoli florets

One large onion, coarsely sliced

2 cloves of garlic, finely chopped

1200ml vegetable stock

1 tsp. chilli flakes

1 tsp. cumin seeds

2 tbsp. cooking oil

For the dumplings

225g grated courgette

¾ tsp. caraway seeds

125g gram flour

Salt to taste

½ tsp. chilli powder

1 tsp. coriander powder

¼ tsp. ground turmeric

Method

  1. To make the soup, heat the oil in a pan and add the cumin seeds and allow them to sizzle before stirring in the onion. Sauté the onions until they soften lightly before introducing the onion and sauté until the  onion has softened down and caught light colour.
  2. Mix in the broccoli and then the vegetable stock. Bring the soup to a simmer before sprinkling in the chilli flakes.
  3. Simmer the soup for 5-6 minutes or until the broccoli is tender before blitzing it smooth.
  4. Whilst the soup is cooking, mix together the grated courgette, caraway seeds, salt, coriander and turmeric and chilli powders before mixing in the gram flour. It should form thick slightly sticky dough.
  5. Whilst the soup is simmering on a medium flame, gently drop in 50p coin sized amounts of the dough into the soup and cook them for 8 minutes or until the dumplings are cooked through.
  6. Serve hot so that the dumplings are moist and tender all the way through.

 

 

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