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Chilled Cucumber Soup with Prawns and Dill

Tuesday, July 14, 2020

Cool and refreshing cucumber soup with succulent prawns is just perfect for the summer months! Probiotics in both kefir and yoghurt can help maintain regular bowel movements, especially the kefir is a powerhouse of good bacteria for your gut, and support the immune system. The addition of fresh dill also helps stimulate digestion if you struggle with bloating.


2 Lebanese cucumbers, deseeded and grated 1 tbsp Chopped dill fronds 250 g Greek yoghurt 200 g Kefir Sea salt Fresh milled white pepper 2 tbsp Freshly squeezed lemon juice 1 slice Sandwich bread 1 tbsp Butter 1 clove Garlic, minced 100 g Prawns, cooked and peeled, leaving tails intact

Wash the small Lebanese cucumbers well. Dry and remove the seeds. Finely grate the cucumber using a box grater. You can also cut them into the very small dices.
Wash, dry and finely chop the dill. Mix the Greek yoghurt and kefir in a large bowl. Stir in grated cucumber and chopped dill. Season with salt, pepper and lemon juice. Divide the soup in 2 soup bowls.
Cut the slice of bread into cubes. Melt the butter in a skillet over medium-heat. Stir in minced garlic and bread cubes until crusty and golden. Add in prawns and cook briefly.
Top the soup with crusty crountons and prawns. Garnish with more dill fronds if desired.

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Cumin-flavoured Beef Wonton Soup

Tuesday, March 31, 2020

The wonton, also spelled wantan, wanton, or wuntun, is a type of Chinese dumpling. They are made with a thin wrapper filled with tender, juicy seasoned ground meat or seafood and are available in steamed, deep-fried or in soup with or without noodles.

	Filling
50 Wonton wrappers 500 ml Homemade broth 1/2 tsp Sesame oil angiesrecipes Pinch of salt 1/8 tsp White pepper 1 tsp Preserved cabbage width="150px" height="120px"/> angiesrecipes 1 tbsp Seaweed Some chopped spring onion and carrot julienne	200 g Ground beef 1 Egg 40 g Finely chopped spring onion 5 g Cumin powder 1/2 tsp Chicken bouillon 2 tbsp Light soya sauce 10 g Sesame oil 1/2 tsp Ginger paste angiesrecipes 2 tbsp Water

For filling, combine all ingredients except water in a bowl. Gradually add in water and mix with chopsticks until all the ingredients are well-blended and smooth.
Position wonton skin with one point towards you. Spoon 1 rounded teaspoon of filling just below center of skin. Fold bottom point of skin over the filling. Roll up skin and filling, leaving 1 inch at the top of skin. Moisten the edges of the triangle and bring both points of the triangle base towards the center to form a wonton shape.
Bring some water to a boil. Drop 20 wontons one at a time. Simmerangiesrecipes, uncovered about 3-5 minutes until the wonton float. Freeze the rest of uncooked in airtight containers. Boil directly from frozen for 6 to 8 minutes.
At the same time, bring the broth, salt and carrot julienne to boiling in a saucepan. Place some wonton in the bowls and add in preserved cabbage, seaweed and green onion. Ladle the soup into bowls and drizzle with sesame oil. Enjoy!

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Hokkaido Coconut Soup

Monday, March 11, 2019

Super creamy and deliciously nourishing, this pumpkin soup with coconut milk is the ultimate warmer for cold rainy days. The warmth of fresh ginger adds a lovely kick to the soup. If you like, serve the soup with some roasted poultry leftover, a sprinkle of coconut flakes, pomegranate seeds and fresh herbs. It's also very easy to veganize the soup by using vegetable stock and leaving out the meat.

1 tbsp Coconut oil
1 Large shallot, coarsely chopped
30 g Fresh ginger, peeled, coarsely chopped
1.5 kg Hokkaido or other squash, deseeded, chopped
400 ml Coconut milk
400 ml Chicken broth or water
1 Lime, juiced
Salt and pepper
300 g Roasted duck breast, sliced
Parsley for garnishing
Desiccated coconut flakes for garnishing
Pomegranate seeds for garnishing

Heat oil in a large, heavy-based saucepan over medium heat. Add chopped shallot and ginger and cook, stirring, for 2 minutes until fragrant. Add pumpkin, coconut milk, chicken broth or water and bring to the boil. Reduce heat to medium-low and simmer, covered, for 20 minutes or until pumpkin is soft.
Remove saucepan from heat and set aside to cool for 10 minutes. Using an immersion blender to puree the soup until smooth. Add in lime juice and season with salt and pepper.
Ladle soup into bowls and garnish with roasted duck breast slices, chopped parsley and desiccated coconut flakes and / or pomegranate seeds.

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Sweet Potato Soup with Moroccan spiced Chickpeas

Thursday, November 16, 2017

A thick and smooth sweet potato soup with crisp Moroccan spiced chickpeas to make this vegetarian winter warmer extra delicious and flavourful. You can easily veganize this soup serving it with coconut or soya yoghurt instead of Greek yoghurt.

Soup	Moroccan Spiced Chickpeas
1 tbsp Extra virgin olive oil 1 tsp Cumin powder 2 Brown onions, finely chopped 2 Garlic cloves, crushed 1-2 tsp Harissa paste, to taste 800 g Sweet potatoes, peeled, cut into 5cm pieces 1000 ml Vegetable broth Greek yoghurt, to serve Coriander leaves, to serve (optional)	2 tsp Extra virgin olive oil 400 g Cooked chickpeas, rinsed, drained, patted dry 2 tsp Moroccan spice mix Sea salt and pepper to taste

Heat the oil in a large frying pan over medium heat. Add cumin. Cook, stirring, for 30 seconds or until aromatic. Add onion. Cook, stirring, for 3-4 minutes or until softened. Add garlic and harissa. Cook, stirring, for 2 minutes or until aromatic. Add in chopped sweet potatoes. Cook, stirring, for a minute. Season with salt and pepper.
Cover and bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until the sweet potato is tender.
Meanwhile, preheat oven to 220C/410F. Pat the chickpeas dry with paper towel. Line a large baking tray with non-stick baking paper.
Combine the oil and Moroccan spice mix in a small bowl. Toss the chickpeas with the spice and season with salt. Spread the chickpeas, in a single layer, on the prepared tray. Bake for 25 minutes or until golden and crisp.
Blend the soup with an immersion blender until smooth. Divide soup among bowls. Top with yoghurt and chickpea mixture and sprinkle with coriander, if using.

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Pumpkin Soup with Kale Pesto

Sunday, November 08, 2015

Adorned with a homemade baby kale pumpkin seed pesto, this creamy and delicious pumpkin soup will warm you up on cold rainy days and can be frozen for later.

	Kale Pesto
500 g Butternut squash flesh, diced 1 tbsp Coconut oil 1 Onion, diced 1 clove Garlic, minced 1 tsp Ginger, minced Nutmeg 50 ml White wine 500 ml Vegetable broth Salt and pepper 100 ml Coconut milk	80 g Baby kale 20 g Parsley leaves 50 g Pumpkin seeds 1 tbsp Finely grated lemon rind 2 tbsp Fresh lemon juice 1 clove Garlic 3 tbsp Olive oil 2-3 tbsp Water Salt and pepper

For the pesto, place baby kale, parsley, pumpkin seeds, lemon rind, lemon juice, garlic, olive oil and water in a food processor. Process until smooth. Season with salt and pepper.
Melt coconut oil in a large saucepan. Add in diced squash, onion, minced garlic and ginger. Cook briefly and sprinkle a pinch of nutmeg. Pour in white wine and broth. Cook, covered, for about 25-30 minutes until tender.
Using a hand held blender, process soup until smooth. Add in coconut milk and season. Serve the soup warm topped with pesto and if desired, in a roasted pumpkin bowl.

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Vegetarian Black Bean Soup

Saturday, March 15, 2014

A hearty, healthy black bean soup with the full flavour of garlic, onion, tamari, cumin and chilli that will keep you warm and fill you up. I love topping the soup with a large dollop of low fat yogurt and more chilli threads for extra kick. Leave out the yogurt or use soya yogurt if you want to veganize the recipe.

Black Bean Soup

adapted from drhyman

1 tbsp Extra-virgin olive oil
1 tbsp Garlic
1 Small onion, diced
1/2 tbsp Cumin
1/2 tbsp Chilli threads
500 g Cooked black beans, canned or homemade
500 ml Vegetable stock
1 Bay leaf
1 tbsp Wheat-free tamari sauce
1 tbsp Lime juice
Plain yogurt
Chilli threads

Heat olive oil over medium heat in a soup pot. Add the garlic and onions, and cook until onions are translucent.
Add cooked black beans including their liquid, water or stock, and bay leaf. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes.
Add the cumin, chilli threads, and sauté a few more minutes. Add tamari sauce and lime juice and simmer one minute more. Serve the soup garnished with a dollop of yogurt and chilli threads.

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Red Lentil Stew with Tofu

Saturday, February 02, 2013

This is a warming, flavoursome and tasty winter stew. Split red lentils and tofu together add a nice amount of protein to this easy and quick vegetarian dish. You can swap tofu for seitan.

1 Onion
2 clove Garlic
1 tbsp Olive oil
100 g Red lentils
1 tbsp Curry powder
1 tsp Ginger powder
400 ml Vegetable stock
100 ml Coconut milk
150 g Tofu
1 tsp Lime juice
Salt and pepper

Peel and roughly chop the onion and garlic cloves. Heat the oil in a saucepan and add in chopped onion and garlic. Cook briefly, then add in red lentils, curry and ginger powders.
Pour in vegetable stock and coconut milk. Bring it to a boil and cook for 8-10 minutes at medium heat. Cut the tofu into 2-inch pieces and fold into the lentils. Season with lime juice, salt and pepper.

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Creamy Cauliflower Soup with Black Forest Bacon Bits

Monday, December 03, 2012

Chunky cauliflower florets and salty, smoky black forest bacon meld together so well in this satisfying creamy cauliflower soup. Make this warming and comforting soup for lunch or supper that's sure to warm you up on the chilliest nights. The soup thickens as it stands, so if you make it ahead of time, thin as needed with extra stock.

600 g Cauliflower, stalks discarded and cut into smaller florets
1 Large potato, peeled and chopped into chunks
1 Leek, white part only, chopped
2-3 tbsp Olive oil
600 ml Vegetable stock
250 ml Soya milk
Salt and pepper to taste
Pinch of nutmeg
125 g Black forest bacon bits

Put the cauliflower, potato and leek in a large saucepan with olive oil. Gently heat the vegetables until they start to sizzle, then cover with a lid and sweat at low heat for 5-8 minutes, stirring occasionally. The vegetables should be softened but not coloured. Reserve a few florets to garnish finished soup.
Pour in the vegetable stock and soya milk. Bring to a simmer, then gently cook for 10-12 minutes until the cauliflower is tender. Purée until smooth either with a stick blender or in batches in a food processor. Add in the reserved cauliflower florets and nutmeg, reheat gently, and adjust seasoning if necessary.

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Cream of Chicken Soup

Sunday, September 23, 2012

Nothing beats the comforting and soothing feeling that a bowl of creamy coconut chicken soup can bring. Cozy up and enjoy this Thai-inspired chicken soup with homemade bread.


2 tbsp Coconut oil 2 Shallots, finely chopped 1 Leek, white part only 250 g Skinless chicken breast, chopped 300 ml Chicken stock 1/2 tbsp Fresh parsley, chopped 1/2 tbsp Fresh thyme, chopped 100 ml Coconut milk Salt and pepper to taste

Melt the coconut oil in a medium saucepan over medium heat. Add the shallots and cook, stirring, for a couple of minutes, until slightly softened.
Add in leek and cook for another 3 minutes, stirring. Add in chopped chicken, stock, and herbs. Bring to a boil, then lower the heat and simmer for 15 minutes or until the chicken is tender and cooked through.
Remove from the heat and process with an immersion hand blender until smooth. Season the soup with salt and pepper and warm over low heat for 5 minutes. Stir in the coconut milk and cook for another 2 minutes, then remove from the heat and ladle into serving bowls. Garnish with sprig of thyme and serve immediately.

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Roasted Hokkaido Coconut Soup

Saturday, September 08, 2012

This seasonal pumpkin comfort soup is not only quick and easy to make, but unusual addition of coconut gives a velvety, creamy texture and sweet, tropical flavour to the soup.

Roasted Hokkaido Coconut Soup

adapted from essen und trinken

600 g Hokkaido, halved and seeds removed
1 Onion, peeled and diced
3 tbsp Coconut oil, melted
400 ml Vegetable stock
300 ml Coconut milk
Salt and pepper to taste
1 tbsp Lime juice

Preheat the oven to 190C/375F. Place the pumpkin cut side down on a roasting tray, and drizzle with a tablespoon of coconut oil. Place in the center of the oven and roast until the pumpkin is tender, about 45 minutes.
Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use. Discard the skin.
Place a large saucepan over medium heat. Add in remaining coconut oil, when hot, add in diced onion and sauté, stirring occasionally until lightly caramelized, 3-4 minutes. Add the vegetable stock and pumpkin to the pan and bring it to a boil. Lower the heat and simmer for 15 minutes.
Remove the soup from the heat and process with an immersion blender until smooth. Season with the salt and pepper. Add the coconut milk to the soup and stir to combine. Place over low heat until soup is heated through. To serve, drizzle with pumpkin seed oil and garnish with coconut shreds or pomegranate pearls.

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Stewed White Beans with Tomatoes and Winter Savory

Monday, January 30, 2012

Warming, filling, and delicious, this herb flavoured white bean stew is delightfully vegan and will definitely bring warmth on a cold winter day. If you don’t have winter savory, sage or rosemary would be the perfect substitute.

200 g Dried white beans
2 tbsp Olive oil
1 clove Garlic, minced
1 can / 400 g Plum tomatoes
2 tsp Winter savory leaves
Salt and black pepper to taste

Put beans into a large saucepan, cover with 5 cups water, and let soak overnight. Bring it to a boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Drain beans and set aside.
Heat the olive oil in a large saucepan over medium-high heat. Add the garlic and cook briefly. Add the tomatoes, white beans, and winter savory leaves. Bring to a boil.
Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has thickened and the flavours have mingled, about 20 minutes. Season with salt and pepper. Serve warm.

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Tomato Soup with Parmesan Cheese Croutons

Monday, January 23, 2012

This delicious homemade herb-flavoured tomato soup is healthy, creamy and easy to put together. It is best enjoyed with some cheesy croutons. The recipe calls for the canned tomato, so pick the best quality canned tomatoes you can find, for example, Roma, San Marzano.

Garlic Parmesan Croutons	Soup
3 Hard rolls, cubed 2 Garlic cloves, minced Freshly ground black pepper to taste 2 tbsp Olive oil 1 tbsp Italian flat leaf parsley, chopped 3 tbsp Parmesan cheese, grated	2 tbsp Olive oil 1 Onion, chopped 2 clove Garlic, finely chopped 1 stalk Celery, chopped 1 Small carrot, chopped 1 can / 400 g Diced tomatoes 1-2 tbsp Tomato paste 250 ml Vegetable broth 1 Bay leaf Pinch of clove 1/3 tsp Dried basil Salt and pepper to taste 120 ml Soya cream, room temperature Some shaved Parmesan, optional 1 tbsp Chives, chopped, optional

Preheat oven to 180C/350F. Place the cubed bread in a large bowl, add in minced garlic, 2 tablespoons of the grated Parmesan, black pepper and olive oil, and toss until the bread is evenly coated.
Pour the mixture onto a baking sheet and bake for 15 minutes. Remove, and stir the croutons. Return to oven, and cook for 20 more minutes or until browned and crunchy. Remove and toss thoroughly with the rest of grated Parmesan and chopped parsley.
In a large pot, heat olive oil over medium heat. Add onion, celery and carrot and cook until tender, about 10 minutes. Add tomatoes, tomato paste, vegetable broth, bay leaf, a pinch of clove and dried basil. Bring to a boil, then reduce to a simmer and cook until carrots are very tender, about 30 minutes.
Discard the bay leaf. With an immersion blender, puree soup until smooth or puree in batches in a food processor fitted with knife blade. Season to taste with salt and pepper. Whisk in soya cream and heat through over the low heat.
Ladle into bowls and place a few pieces of croutons in each, topped with a slice of shaved Parmesan cheese. Place under broiler until cheese is melted. Sprinkle the chopped chives on top if used.