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Green curry and broccoli soup

I enjoy hearty dishes in the first cold days of winter, but comes January, I start craving something lighter. This is my perfect January soup: bit spicy, warming and fully comforting, but light and green at the same time.

When you look at the recipe, it might seem like a lot of work, but it's not. The recipe is super easy and putting everything together will take a maxiumum of half an hour and that includes making the curry paste and crispy broccoli topping. And you can always use a good store-bought green curry paste and limit the toppings to fresh coriander and sesame seeds.

Recipe: Green curry broccoli soup

Ingredients
  • 3 tbsp green curry paste
  • one large broccoli, divided into small florets
  • 800 ml vegetable stock
  • 400 ml coconut milk
  • 2 limes
  • a handful fresh coriander
Method
  • Heat a heavy-based saucepan over medium heat.
  • Add the curry paste and cook, stirring, for about 2 minutes.
  • Add broccoli florets and cook, stirring, for another 1-2 minutes.
  • Slowly add the stock and coconut milk, combine, cover and bring to boil.
  • Simmer over medium heat until the vegetables are tender - 5-10 minutes .
  • Before serving, blend or process until smooth.
  • Season with lime juice.
  • Top each serving with fresh cilantro and crispy broccoli florets.

Recipe: Crispy broccoli florets

Ingredients
  • a handful broccoli florets
  • one tbsp coconut oil
  • one tbsp soy sauce
  • one tsp honey
  • 2 tbsp sesame seeds
Method
  • Heat coconut oil in a small pan, add broccoli and fry for one minute.
  • Add soy sauce combined with honey and continue cooking, stirring, for 1-2 minutes.
  • Add sesame seeds and combine.

Recipe: Green curry paste

Ingredients
  • 5 medium green chilies, roughly chopped
  • 2 garlic cloves, minced
  • 2 shallots, roughly chopped
  • 2 tbsp freshly grated ginger
  • a bunch fresh cilantro
  • 2 lemongrass stalks, chopped
  • 2 limes, juice and zest
  • one tbsp coriander seeds
  • one tsp ground cumin
  • one tsp black peppercorns
  • 2 tsp soy sauce
Method
  • Place all of the ingredients in a food processor and blitz to a paste.

Vegan ramen

Is there anything better than a bowl of steaming soup on a cold evening? The only thing I can think of is a long sauna session. But I have always thought that eating Asian soups is a bit similar to visiting sauna, so ramen remains my first choice for rainy days. Also, I have bowls and pots at home, but I don't have a sauna.

Ramen is a Japanese noodle soup dish, containing Chinese-style wheat noodles, broth and various toppings. It's been extremely popular with foodies all over the world for the last few years. You can easily enjoy a great ramen in New York, London or Warsaw.

There are numerous version of the dish, starting with nearly every region in Japan taking pride in its own variation. My recipe is simple and vegan - with fried tofu, shiitake mushrooom and green chillies.

Recipe: Vegan ramen

Serves: 2
Ingredients
  • 1 l oriental broth (recipe below)
  • 200 g ramen noodles
  • 200 g firm tofu, pressed
  • tbsp soy sauce
  • tbsp runny honey
  • 1/2 tsp chilli flakes
  • one carrot
  • 100 g fresh shiitake mushrooms (or dried and soaked)
  • one green chilli pepper
  • a few branches of fresh mint
Method
  • Cut the tofu into thick slices.
  • Whisk soy sauce with honey and chilli flakes.
  • Cover each tofu slice in the marinade and set aside for at least 30 minutes.
  • Pan-fry tofu slices, about 1 minute per side.
  • Peel and julienne the carrot.
  • Slice green chilli.
  • Prepare the noodles according to the instructions on the packet.
  • Cut larger mushrooms into smaller pieces.
  • Pan-fry for a few minutes.
  • Divide noodles between two bowls.
  • Top with hot broth.
  • Add fried tofu and shiitakes, carrot, chilli and mint.

Recipe: Oriental broth

Ingredients
  • 3-4 carrots, peeled
  • 2-3 parsnips, peeled
  • 1/2 celery root, peeled
  • one leek, sliced
  • 2 l water
  • 5-6 slices of peeled ginger
  • one green chilli pepper
  • a few branches of fresh coriander
  • 3 tbsp soy sauce
  • 3 tbsp miso paste
Method
  • Place all the vegetables, ginger, chilli and coriander in a large pot
  • Top with cold water and bring to boil.
  • Reduce heat to low and simmer for 1 1/2 - 2 hours.
  • Strain the broth through a colander.
  • Season with soy sauce, fish sauce and miso paste.

Pho soup

Delicious, aromatic and wonderfully warming, Vietnamese pho soup is a perfect remedy for a spring cold and a bad mood. As you can probably imagine, there are numerous variations and regional modifications of the recipe. The one I propose is my way of quickly making a satisfying bowl of soup.

I’ve made mine with shrimp, but you could use thin slices of beef instead. If you want your version to be vegan, go for cubed tofu. You can substitute mint and cilantro with your favourite fresh herbs and spice things up with Sriracha sauce.

It is consumed at any time of day in the North of Vietnam, whereas Southern Vietnamese usually serve it in the morning. It might seem weird to have a bowl of soup for breakfast, but trust me - it really is the best way to start your day. Especially on Mondays.

Recipe: Pho soup

Serves: 2
Ingredients
  • 4 cups homemade vegetable stock
  • 1 onion, peeled and cut in half
  • one piece (ok. 5 cm) ginger
  • one green chili
  • 2 garlic cloves
  • 2 cinnamon sticks
  • 2 anise stars
  • 1 tsp cloves
  • 1 tsp coriander seeds
  • 1 tsp cardamom pods
  • 1 tsp brown sugar
  • 2 tbsp soy sauce
  • 1/4 cup lime juice
  • To serve: rice noodles, raw shrimp, green chili, lime, fresh mint and cilantro
Method
  • Char the onion and ginger over an open flame.
  • In a large pot, dry-roast cloves, cinnamon, anise, coriander and cardamom.
  • Add onion, ginger, chili and stock.
  • Bring to a boil, reduce heat, simmer, covered, for about an hour.
  • Season with sugar, soy sauce and lime juice.
  • In each bowl, place some noodles, shrimp, sliced green chillies, lime wedges, fresh mint and cilantro.
  • Top with hot broth.

Sweet potato and butternut squash soup

A perfectly orange soup is a perfect way to celebrate fall.

It's slightly sweet, slightly spicy and wonderfully warming.

Recipe: Sweet potato and butternut squash soup

Serves: 4
Ingredients
  • 350 g of sweet potatoes
  • 350 g of butternut squash
  • 500 ml of vegetable stock
  • one onion
  • 2 gralic cloves
  • one tbsp. of rapeseed oil
  • a pinch of salt
  • one tsp. of chili flakes
  • 3 tbsp. of coconut milk
Method
  • Peel and dice potatoes and squash.
  • Heat the oil in a large pot, add diced onion and sliced garlic. Cook them for about 5 minutes, until the onion is softened.
  • Add diced pumpkin, squash and chili flakes, cook for about 2 minutes.
  • Add vegetables stock and a pinch of salt, simmer over low heat until the vegetables are soft (about 20 minutes).
  • Blend the soup with 3 tbsp. of coconut milk. Reheat if needs be.

cream of roasted raspberry tomato soup

There are few things I enjoy more than the taste of the first spring tomatoes. After months of blunt taste, they're a refreshing change. At this time of the year all tomatoes are delicious, but the raspberry ones are especially delectable. Once you've satisfied the tomato hunger, try using them for cooking. Raspberry tomato ketchup is truly amazing and so is this soup.

Recipe: Cream of roasted raspberry tomato soup

Serves: 2
Ingredients
  • 1 kg of raspberry tomatoes
  • 3 garlic cloves, sliced
  • 2 tbsp. of brown sugar
  • one tsp. of sea salt
  • freshly ground black pepper
  • 2 tbsp. of olive oil
  • 300 ml of vegetable stock
  • a handful of fresh cilantro
Method
  • Cut tomatoes in half and place them in an oiled baking dish.
  • Top with garlic slices, sugar, salt and pepper, drizzle with olive oil.
  • Roast at 180C for about an hour.
  • Remove the skins and blend tomatoes with stock. Check the seasoning.
  • Serve warm, with fresh cilantro and croutons.
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