https://d5nxst8fruw4z.cloudfront.net/atrk.gif?account=pUuXo1IWhd10Ug
logo
Warming soups and stews brimming with flavours
December 5, 2019 | 8:28 AM
by Oneza Tabish
 
Sharelines

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.



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.



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.



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.

STAY UPDATED
Subscribe to our newsletter and be the first to know all the latest news