Spicy Ginger and Tomato Soup: A Whole New Way To Eat – Vladia Cobrdova

Recipes and Images from A Whole New Way to Eat by Vladia Cobrdova (Murdoch Books)

 

SPICY GINGER & TOMATO SOUP

 

 

+ Vegetarian, + Vegan, + Gluten-free, + Dairy-free

 

“The vibrant colour of this rich antioxidant soup speaks for itself. You can really see the betacarotenoids in it.”p. 101

 

Spicy GingerTomatoSoup

prep time:15 minutes

cooking time:20 minutes

Serves 4

 

 

1 tablespoon coconut oil

1 large red (Spanish) onion, finely chopped

100 g (3½ oz/½ cup) coarsely chopped fresh ginger

6 carrots, chopped

2 x 400 g (14 oz) tins chopped tomatoes

375 ml (13 fl oz/1½ cups) tinned coconut milk

20 g (¾ oz/1/3 cup) chopped coriander (cilantro) leaves (optional)

1 lime

 

Crispy topping

2 teaspoons coconut oil

2 fresh long red chillies, sliced

2 teaspoons chopped fresh ginger

40 g (1½ oz/1 cup) coconut chips

 

 

Heat the coconut oil in a saucepan over medium heat. Add the onion and ginger and cook for 2–3 minutes until golden. Add the carrots, tomatoes and 375 ml (13 fl oz/1½ cups) of water and bring to the boil. Simmer for 15 minutes or until the carrots are very tender. Stir in the coconut milk, then remove from the heat. Using a stick blender, purée the soup until smooth. Season with salt and pepper.

 

Meanwhile, to make the crispy topping, heat the coconut oil in a frying pan over medium heat. Add the chilli, chopped ginger and coconut chips and stir for 5–6 minutes until crisp.

 

To serve, ladle the soup into four bowls, scatter with the crispy topping and coriander leaves (if using), then squeeze a lime over.

 

 

+ note  Tomatoes have the interesting attribute of being better for you when cooked. Cooking encourages the easier absorption of lycopene, a powerful antioxidant that may even have a role in cancer prevention.

 

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Chicken Soup: Baby Pip Eats – Amie Harper

Baby Pip Eats

 Recipes and Images from Baby Pip Eats by Amie Harper (Murdoch Books) available in all bookshops and online.

CHICKEN SOUP

C IS FOR CHICKEN

 

eat me from: 7–8 months (once chewing developed)
Source of: iron & Zinc
Serves: 1 baby & family of 4

 

Heat a non-stick sauté pan over medium heat and add 1 tbsp olive oil or butter. Add 1 washed and chopped leek (pale part only) and cook, stirring occasionally, for 5 minutes until soft. Add 2 diced carrots, 2 diced celery sticks and 2 tsp chopped thyme. Cook for a further 3 minutes. Add 1 kg (2 lb 4 oz) chopped chicken thigh fillets and cook, stirring, for 5 minutes. Add 1.5 litres (52 fl oz/6 cups) water or chicken stock (homemade stock is best as it’s less salty, or use a reduced-salt one) and bring to a boil, then reduce the heat to a gentle simmer and cook for 1–1½ hours. Alternatively you can transfer the mixture to a slow cooker after the stock has been added and cook for 4 hours on the fast setting or 6–8 hours on the slow setting. Remove the chicken from the soup and shred into small pieces. Return the chicken to the soup, stir through, then serve with bread and mashed pumpkin for dipping.

 

Chicken Soup

Try: You can use diced skinless chicken breast fillets instead of thighs; they don’t take as long to cook, so reduce the simmering time to 30 minutes (or until the chicken is cooked through and the veggies are soft). I don’t recommend using breast meat if you’re cooking this in a slow cooker, though, as the meat tends to dry out.

Ginger Carrot Soup: It’s All Easy – Gwyneth Paltrow with Thea Baumann

it's all easy

It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow ($45), published by Hachette Australia.

Ginger Carrot Soup

Gluten Free

Serves 4

“This ubiquitous combo has been around for ages, popping up at spas, restaurants, and even the canned soup isle at the supermarket. I’ve had a million  iterations of this soup, but our version, naturally sweet from the slowly sauteed onion and bright with lots of fresh ginger, is particularly good ( and easy!). Don’t bother  peeling the carrots for this recipe  – just give them a good scrub.” (p. 102) 

GINGER CARROT SOUP

2 tablespoons coconut oil

1 large onion cut in half and thinly sliced

Salt

2 garlic cloves, thinly sliced

2 tablespoons chopped ginger

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon garam masala

1 pound (500 g) carrots, cut into 1 inch pieces ( about 2 1/2 cups)

3 cups of chicken  or vegetable stock

Freshly ground black pepper

Heat the coconut oil in a heavy saucepan over medium heat. Add the onion and a pinch of salt, cover the pot, and saute over low heat for about 20 minutes, until the onion is very soft and sweet.

Add the garlic and the ginger, saute for 1 minute, then add the cumin, coriander, and the garam masala. Saute for another minute, then add the carrots, sock, and another big pinch of salt. Bring the mixture to the boil, then turn down the heat and simmer gently for about 20 minutes, or until very tender.

Carefully transfer the soup in batches to a high speed blender, or or belnd the soup directly in the pot with an immersion blender.  Season with salt and pepper.