In your pantry « Soup ' A ' League

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Archive for the ‘In your pantry’ Category

Potter’s Bruce Lee – enter the soup dragon

Saturday, October 16th, 2010

Ingredients

Pumpkin
Lime leaves
Garlic
Ginger
Olive oil
Basmati rice
Coconut milk
Salt
Black pepper
Corriander
Lemon Grass
Cumin
Five Spices
Onion
Chilli
dried coconut

Method:
I started by hollowing out the pumpkins which took me ages, but that I weirdly started to take a lot of pride in. These two pumpkins will now be turned into Halloween lanterns.

The pumpkin pieces were then cut into little chunks. The leaves, chillies, garlic, ginger, lemongrass, coriander stalks, five-spice and the cumin where blended into a mix and then cooked for ten minutes in a pan with some onion and olive oil to release the amazing flavours.

The pumpkin and the chicken stock were added to this mix in a large pan and brought to the boil, then simmered with the lid on for quarter of an hour. I added the basmati rice at this point and continued to simmer it until the rice had cooked. The coconut milk was then added, along with the salt and pepper.

It was served with lime juice, dried coconut and some fresh coriander.

I’m glad you all enjoyed it, as it was my first Soupa League and I wanted it to go well. Credit to though to Lady Potter, Ms Holly Vale who was my incredible sidekick in the kitchen. Credit too to Paul Cook who watched on intently whilst drinking birthday champagne.

Top of the league…alright!

Tags: asian, ayurvedic salt, basmati rice, black pepper, chicken stock, chilli, coconut, corriander, cumin, curry, delicious, ginger, lemon grass, lime leaves, olive oil, onion, pumpkin, salt, salt and pepper, Soupa league, The National Grid, warmer, winter warmers
Posted in In your pantry, Slow Cook, Soup-a League, TOP SCORES, Veggie Soups | No Comments »

Em’s Chilli Bean Soup

Friday, July 16th, 2010

(with many thanks to Paul who first cooked this soup for me many years ago)

serves 3–4 or one large person

Ingredients
Source organic ingredients where possible

2 tablespoons olive oil
1 onion, chopped
1 garlic clove, crushed
1 teaspoon hot chilli powder
1 teaspoon ground coriander
Half-teaspoon ground Cumin
400g can red kidney beans, drained
400g can chopped tomatoes
600ml/pint vegetable stock
Tortilla chips
Cheddar cheese, grated
salt & pepper
sour cream, to serve

Method
1. Heat the oil, fry the onion, garlic, chilli powder, coriander and cumin, stirring frequently for 5 mins until the onion has softened. Add the beans, tomatoes and stock and season to taste.

2. Bring the soup to the boil, cover and simmer for 15 mins. Transfer to a food processor or blender and process until fairly smooth. Pour into heatproof bowls.

3. Place tortilla chips on top of the soup, scatter over grated cheese and grill for 1–2 mins, until cheese has melted. If by chance you don’t have a grill to hand, as was the case today, a blow torch works just as well. Serve immediately with sour cream and a glass of Shiraz.

Tags: cheese, chilli, clove of garlic, delicious, designer, em, kidney bean, mexican, Nacho, organic, shiraz, soupaleague, the natioanl grid, winter warmers
Posted in In your pantry, Soup-a League, TOP SCORES, Veggie Soups | 2 Comments »