carrot parsnip soup

Hey guys and gals. Im back, in the middle of my preperation of my one exam, but i decided that i need to get back on track and restart my blogging. So im starting up with a really simple, carrot parsnip soup.

now this soup is very very similar to my carrot curry soup but i have altered the recipe a bit because i had some other ingredients...ie parsnip.

To make the soup:

• add a chopped onion to a pot with a tbs of olive oil
• turn to med-high heat. add a clove of garlic. smashed and finely chopped.
• stir for 5 min.
• add 2 tsp of curry powder.
• add 1 tsp of hot sauce.
  
• add 2 carrots. chopped up.
• add 2 parsnips. chopped up.
  
• add tsp of salt/ pepper
  
• stir. for 5 min.
• add 3-4 cups of water. (the more the loner you will have to boil)
• add a veggie bouillon cube
  
• let it boil and then turn down to simmer.
  
• let simmer for 40ish min.
  

Once it is all cooked through, soft enough for a fork to push through easily. Blend with a blender. You can let it simmer for another 10-15 min, if it is too thin. Or even longer.

i added some

• Turkish yogurt
  
• paprika
• lime juice

to give a final flavour and for a little more enjoyment.

carrot curry soup...

Now what is better than a mojito? A mojito and a curry carrot soup.

To make the soup:

• add a chopped onion to a pot with a tbs of olive oil
• turn to med-high heat. add a clove of garlic. smashed and finely chopped.
• stir for 5 min.
• add 2 tsp of curry powder.
• add 1 tsp of hot sauce.
  
• add 4 carrots. chopped up.
• add tsp ginger. grated.
• add tsp of salt/ pepper
  
• stir. for 5 min.
• add 3-4 cups of water. (the more the loner you will have to boil)
• add a veggie bouillon cube
  
• let it boil and then turn down to simmer.
  
• let simmer for 40ish min.
  

Once it is all cooked through, soft enough for a fork to push through easily. Blend with a blender. You can let it simmer for another 10-15 min, if it is too thin. Or even longer.

Add coconut milk just before you serve.

Enjoy!

lamb stew

These days in copenhagen seriously are freezing. SO i decided the easiest way to deal with it was making soups and stews. This lamb stew is a little different, but has some great flavours and is not much different than most stews.

Start by adding 1 tbs of oil to a pot and turning to med-high. then add

• an onion (diced)
• 2 cloves of garlic (crushed and diced)
• 1 tsp of hot sauce
  
• 2 tsp of 5 spice mixture

stir around for a few minutes to soften onions and get it all smelling nice.
stir a bit more then add a pound of diced lamb, used for stewing.
add a tsp of salt and pepper
stir a for another couple min.
add 3 carrots (largely diced up) or sliced.
add veggie boullion cube.
fill with a litre of water.
let it boil then turn down to simmer for an hour or two.

I served them with some raisins and sunflower seeds.

carrot soup with fried saithe

Hanging around copenhagen on these chili days has made me so excited that i know how make soups. This is one i made the other day with Brianna. It was great, and then we added some fried fish, because we were really hungry.

I started off by adding

• 1 peeled then chopped white onion
  
• 2 cloves of garlic, smashed and finely chopped up
  
• 1 tbs of olive oil

to a pot at med-high heat. I used a wooden scraper/stirrer thing i got at the christmas market. It is perfect for soups.

Once they had softened i added

• 3 carrots washed and chopped up
• 1 top of thumb sized piece of chopped ginger
• 1 medium sized kaffir lime leaf
  
• 2 tsp curry powder

then let cook for a couple min, stirring. Then add

• 2.5 cups of water
  
• a vegetable bouillion cube

Let boil for 20 min.

Blend, then add 1/2 cup of coconut milk and continue to cook for a couple min before serving. At low.

Now for the fish, i bought some saible...im pretty sure thats the right name and i heard it good for frying. So i decided to crust them up and have them with the soup.

I started by having two bowls.

1. one filled with mixture of an egg and a tbs of coconut milk
2. one filled with mixture of breadcrumbs and tsp of salt

I used one hand to dip the fish into the first bowl and then another hand to remove it from the second bowl so doesnt get sticky. Its important to not get the bad clumps in your hands...hand work is everything.

Dip it in first bowl and then second bowl. Then flip and make sure they are completely coated with bread crumbs.

Fry them in a tbs of olive oil, ill got some nice brown edges. Should not take more then 4 min a side.

They were so delicious, with just a slice of lime to give them a touch more flavour.

Enjoy guys.

Potato leek soup...just another hot shot

Okay, so a few weeks ago i made a potato soup but i decided to change a few things up. See if you can see what they are.

I started by adding a tbs of butter to a pot at med heat so it melt. Turning up heat and adding

• adding 2 leeks (chopped up and rinsed so free from dirt)
• 2 cloves of garlic (finely chopped up)
  

stirring that around and then adding

• 2 large potatoes (chopped up) and stir again for a couple min at med/high heat
  
• 1 L of cold water with a veggie stock boullion
• 1 tsp cayenne pepper (for a touch of spice)
  
• 1 tsp maple syrup (for some sweetness)
  

• 2 tsp of salt
• 1 tsp of pepper

then cooking it for another 30ish min. once boiling, lowering the temp and letting simmer.

now blending it all together so it becomes smooth.