Spice up your soup

Whole­food store’s recipe de­vel­oper shares the good oil

Central and North Burnett Times - - READ -

FROM hum­ble be­gin­nings as a juice bar 20 years ago, About Life has evolved into eight nat­u­ral whole­food stores across Syd­ney and Mel­bourne. But now all Aussies can ac­cess its healthy eat­ing, be­cause nu­tri­tion­ist and recipe de­vel­oper Vla­dia Co­br­dova has recre­ated more than 135 of the dishes she has made pop­u­lar in the stores’ cafes, take­away and ready-made meal sec­tions.

The team shares two recipes with Week­end from the new cook­book, A Whole New Way to Eat, out now.

Spicy ginger and tomato soup

Serves 4

IN­GRE­DI­ENTS: ◗ 1 tbs co­conut oil ◗ 1 large red (Span­ish) onion, finely chopped ◗ 100g fresh ginger, coarsely chopped

◗ 6 car­rots, chopped ◗ 2 x 400g tins chopped tomatoes

◗ 375ml tinned co­conut milk ◗ 20g chopped co­rian­der (cilantro) leaves (op­tional) ◗ 1 lime

Crispy top­ping – ◗ 2 tsp co­conut oil ◗ 2 fresh long red chill­ies, sliced ◗ 2 tsp chopped fresh ginger ◗ 40g (1½ oz/1 cup) co­conut chips

METHOD: 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 375ml 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, puree 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.

PHOTO: ROBERT PALMER PHOTOGRAPHY

◗ The spicy ginger tomato soup from A Whole New Way to Eat by Vla­dia Co­br­dova.

Images and recipes from A Whole New Way To Eat by Vla­dia Co­br­dova (Mur­doch Books, RRP $39.99).

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