Warming soups and stews brimming with flavours

T-Mag Thursday 05/December/2019 08:28 AM
By: Times News Service
Warming soups and stews brimming with flavours

ROASTED CAULIFLOWER AND LEEK SOUP
Ingredients

• 3 cups chopped cauliflower
• 2 leeks, chopped
• 2 medium cloves garlic, chopped
• Olive oil for drizzling
• 2 tsp dried Italian herbs
• 3 cups vegetable broth
• 1 tbsp olive oil (to blend into the soup)
• 1-2 tbsp fresh lemon juice
• Salt and pepper to taste
Preparations
• Preheat the oven to 400 degrees (F). Spread cauliflower, leeks, and garlic on a baking sheet.
• Drizzle with olive oil .
• Grill for 25 minutes or till vegetables turn golden.
• Add the roasted vegetables,olive oil, dried Italian herbs and vegetable broth to a blender. Blend until pureed.
• Pour into a saucepan and cook on low heat for about 10 minutes.
• Once smooth, season with salt and pepper and mix well to combine.
• Simmer for another 5 minutes.
• Serve hot.

**media[1082591]**
FISH STEW
Ingredients

• 2 tbsp olive oil
• 1 tsp cumin seeds
• 1 onion, chopped
• 1 red bell pepper, thinly sliced
• 3 garlic cloves, crushed
• 2 red chillies, finely chopped
• 2 bay leaves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp red chilli powder
• 1/2 cup chopped tomatoes
• 2 large potatoes- diced
• 1 1/4 cups vegetable or fish stock
• 4 hammour fish fillet
Preparations
• Heat oil in a wok and add cumin seeds.
• Once they splutter, add onion, bell pepper, garlic, chillies and bay leaves.
• Saute for 5-7 minutes on low heat until the onions are browned. Season with ground cumin, ground coriander and chilli powder and cook for another 3-4 minutes.
• Stir in the tomatoes, potatoes and fish (or vegetable) stock. Bring to a boil and simmer for 10 minutes.
• Add the fish fillet, cover and simmer for 10 minutes or until the fish is tender. Serve hot.

**media[1082590]**
CARROT LENTIL SOUP
Ingredients

• 2 tbsp olive oil
• 1/2 onion, chopped
• 3 garlic cloves, minced
• 2 cups chopped carrots
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 2 tspcoriander powder
• 1/2 tsp red chilli flakes
• 1/4 tsp cinnamon powder
• 2 cups red lentils, washed and rinsed
• 1 cup tomatoes-chopped
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh coriander sprigs to garnish
Preparations
• Heat 2tbsp olive oil in a large pot over medium heat.
• Sauté the onion and garlic until soft and then add the spices and continue to sauté for about 4 minutes.
• Add the carrots and sauté until they are tender.
• Add the vegetable broth, tomatoes and lentils and stir well to combine.
• Simmer on low heat for 45 minutes, or till lentils have cooked.
• Serve hot garnished with fresh coriander.

**media[1082593]**
LAMB STEW
Ingredients

• 750g mutton (cut into cubes)
• 1 cup onion, finely chopped
• 2tbsp butter
• 1/4 cup flour
• 2 tsp salt
• 1/4 tsp white pepper powder
• 4 cups water
• 3/4 cup potatoes (diced)
• 1/4 cup French beans (cut into 2-3 pieces each)
• 1/4 cup green peas
• 1/8 tsp nutmeg, grated
Preparations
• Heat a saucepan, melt butter and add the cut onion. Stir-fry over medium heat, till transparent.
• Increase the heat to high, add the meat and stir-fry for about 1 minute.
• Lower the heat, add the flour and keep stirring till all the meat pieces are coated with flour.
• Add water, bring to a boil and then simmer till the meat is half cooked.
• Add beans, potatoes, peas, salt, pepper and nutmeg.
• Continue to simmer till the meat is tender and the vegetables have cooked through.
• Serve hot.