Recipe 54: Winter Vegetable Soup

Winter is fast approaching and today, being so extremely cold, called for a warm soup for dinner. Using my slow cooker, I could just pop everything in and after a few hours mashed everything to make this yum soup.

Recipe 54: Winter Vegetable Soup

2 potatoes, peeled and chopped
1 Swede, peeled and chopped
1/2 butternut pumpkin, peeled and chopped
1 parnsip, peeled and chopped
2 tsps ground ginger
2 tsps cracked chilli (adjust to your own taste)
1 tsp smoked paprika
Salt and pepper to taste

Method 

1. To your slow cooker (or a pot) add the chopped vegetables to approx 1 Litre of water
2. Cook until the vegetables are soft. (Slowcooker on high for 3 hours)
3. Using a stick blender, blend all vegetables until the soup becomes smooth
4. Add ginger, cracked chilli, smoked paprila and stir
5. Add salt and pepper to taste

You can also add nutmeg for a bit more bite, but as I have used so much chilli in mine, there was no need to. Also, you can add whatever vegetables you like. I use pumpkin as a base as its thick and creamy and goes with most other vegetables.

Memories from my childhood

My Childhood Summers - at Endeavour Inlet, Marlborough Sounds, New Zealand

Every now and then I get slightly nostalgic about my past. I was blessed as a child to grow up in the country, to feel sun on my face, wind in my hair and generally the odd prickle in the foot. I have a feeling that the next few posts will be based on childhood recipes that I have grown up with - as having a child yourself makes you realise how important just those simple moments in your life are.
Many summers our family would spend either at lake Taupo (central North Island of NZ), playing tennis, swimming and generally getting into mischief, or if not at the lake we would go to the family holiday home in the Marlborough sounds (top of the south island)- which was always my favourite, as we all would climb aboard the dingy and head out fishing for the day. When my brother and I got big enough, we would kayak around the sounds chasing waves from the water taxi (only way to get in or out, unless you have a helicopter) and at night, when no one was looking, would go and raid the local mussel farms- bringing home a bucket of mussels to be enjoyed by all.
Most of my favourite recipes are from kaimoana (food from the sea)- nothing tastes as good as a freshly caught fish or freshly picked mussels.

Recipe 39 is what we used to do with the mussels as soon as we got them, subtle flavours really as you do not want to ruin the taste and recipe 40 is for the day after, when they weren't so fresh.

Recipe 39: Garlic Mussels

  Fresh Mussels - this recipe is based on about 10
2 tbsp butter
2 garlic cloves, crushed
1 tbsp lemon juice
salt and pepper to taste (but if straight from the sea generally no need!)

METHOD

1. Clean and de-beard mussels using a sharp knife (de-bearding- means removing any trace of hair on the shell). Chuck out any mussels which are slightly open (as that means they are no good- especially if just picked). 
2. Melt butter in saucepan, add garlic and mussels 
3. When mussels are cooked, the shells will open. Once all open, sprinkle in lemon juice and stir in the pot so all are covered with garlic and lemon juice. (Discard any that do not open)
4. Eat as is and depending, generally 10 will serve 2 people

Recipe 40: Mussel Soup

  250g white fish fillets
4 cups water
400g can tomatoes
2 tbsp butter
1 tsp curry powder
2 tbsp plain flour
1/4 dry white wine
2 tsp chicken stock powder
2 tbsp tomato paste
1/4 tsp basil
16-20 fresh cleaned mussels in shell
Salt and Pepper to taste

METHOD

1. Put fish and water into a large saucepan. Bring to the boil then simmer for 15 minutes.
2. Remove fish from the pan and flake (break down into pieces).
3. Reserve all the liquid. Drain and chop tomatoes reserving juice.
4. In another saucepan melt the butter, add curry powder and cook for 30 seconds. Stir in flour and cook until frothy.
5. Gradually add reserved liquid, wine, left over tomato juice and chicken stock powder. 
6. Bring to the boil, stirring constantly until mixture thickens slightly.
7. Add tomato paste, basil and chopped tomatoes. Bring to the boil.
8. Add mussels, simmer for 10 minutes or until mussels open. (Discard any which do not open)
9. Stir in the flaked fish and use salt and peper to taste. Serves 4 -6

Recipe 10: Cream of Broccoli Soup

In my days of trying to lose weight I relied heavily on carb-free meals or more correctly light carb meals to get me through. In trying to avoid as much potato, pasta and bread as possible I fell in love with a number of recipes from the SureSlim collection. I particularly love this one, as my husband never eats broccoli and so whenever we get it in my "vege surprise box" I know exactly what I am going to do with it and I know that it freezes and thaws brilliantly, meaning I can make a huge batch and freeze it out when I need it. Sometimes as well, I also add cauliflower for a different taste.

Cream of Broccoli Soup

500g blanched broccoli
4 cups vegetable stock

pinch nutmeg

300g cream cheese

salt and pepper to taste

METHOD

1. Place all ingredients into blender, process until smooth.
2. Pour soup into large saucepan and heat before serving. Season to taste with Salt and Pepper

Serve with toasted mountain bread for a low-carb option.