You just can’t beat pumpkin soup.. velvety, smooth, super healthy, sweet without any sweetener.. I could go on.
Serves 3-4 as a side dish
1/4 of a large pumpkin, cubed
2 tbspn curry powder
2 bunches coriander leaves, chopped
1/2 tspn hing
1 tspn salt
1/2 tspn black pepper.
1 tbspn sunflower oil (or other mild tasting oil), for chaunce.
Put the pumpkin into a pot and completely cover it with water. Bring the pumpkin to the boil, and simmer for about 20mins until a knife easily cuts through the pumpkin chunks.
Drain the pumpkin into a sieve.Reserve about 3/4 cup of the water. Put the pumpkin back into the pot, and using a stick mixer (or blender if you don’t have one, or masher,) puree it until it is really smooth. Using a stick mixer makes it ridiculously smooth and creamy in literally seconds.. add back about 1/2- 3/4 cup of the water that you poured off, depending on how thick or thin you like your soup. I like thick. Seriously, thick soup is amazing.
Add the oil to a fry pan and heat it up. When its nice and hot, add the curry powder, pepper and hing to the pan and stir it around. After a few seconds (it should bubble a bit) add this spice mixture to the soup. This is called a chaunce.
Add the salt and chopped coriander and hey pesto, I mean presto, soup. Which brings me to..
Quick and very easy coriander pesto.
Fresh basil is expensive right now, and I prefer coriander or parsley pesto anyway. You can substitute coriander for parsley, or just use parsley if you prefer.
Roasted and then ground sesame seeds give a sort of parmesan flavour to everything. I know it sounds crazy, but seriously, try it! With the nutritional yeast, this makes a very “cheesy” pesto.
4 bunches coriander, stalks and all, well washed
3 tbspn nutritional yeast
1 cup mixed sunflower and pumpkin seeds, toasted
2 tbspn sesame seeds, toasted and then ground
1/8 cup extra virgin olive oil
3/4 cup water or soy milk
juice of 1 lemon
1 tspn paprika
1 tspn salt
1/2 tspn pepper.
Put everything into a blender and whizz until well combined. 😀
The secret to nice quinoa is dry roasting it first in a pan over a low heat for about 10 mins until the little seeds go almost brown, then add the water (twice as much as quinoa) , salt and cook for about 20mins until each little quinoa unfurls into a little spiral shape. Some people say you have to soak quinoa, but I don’t because I’m going to toast it, and I’ve never had any problem digesting it, or with taste either 🙂
I didn’t make the potatoes, my friend Madhu did, and they were delicious. I know she roasted them with oil, hing, salt pepper and thyme. Simple and very tasty.
From start to finish this took me 30mins to make, and it served 4 people 🙂