Kale, quinoa and tofu soup

Havelock North Village Press - - News -

Ade­light­ful starter to din­ner that can be made in a few min­utes from pantry in­gre­di­ents. In­gre­di­ents: 680g jar roasted red cap­sicums, rinsed and well drained 1 1/2 cups chicken stock 1 cup ri­cotta cheese 1/2 cup cream 1 clove gar­lic, crushed 1/4 tsp fine white pep­per salt to taste 1 Tbsp lemon juice Method: Place cap­sicums in a food pro­ces­sor. Add the re­main­ing in­gre­di­ents ex­cept the salt and lemon juice. Pure´e un­til smooth. Bring to a sim­mer on medium heat. Sea­son to taste with salt and lemon juice. Great served topped with crou­tons and chopped chives.— Serves 4

Tex Mex black bean chow­der

Tra­di­tion­ally chow­ders are rich and thick and con­tain cream and pota­toes. In­gre­di­ents: 2 Tbsp canola oil 1 large onion, diced 1medium red cap­sicum, diced 2medium red-skinned pota­toes, cut into small cubes 400g can black beans, rinsed and drained 1-2 small chill­ies, seeded and sliced 1/2 tsp ground cumin 4 cups chicken stock 3 Tbsp corn­flour 1/2 cup each: milk, cream 2 cups shred­ded tasty ched­dar cheese Method: Heat the oil in a large heavy saucepan, add onion and cook on low heat un­til soft­ened. Add the cap­sicum, pota­toes, black beans, chill­ies and cumin. Stir, add stock. Sim­mer for about 15 min­utes, un­til pota­toes are cooked. Stir to­gether corn­flour, milk and cream, un­til smooth. Stir into the soup. Stir in the cheese, un­til melted. Top with corn chips and chopped As­mall din­ner starter to whet the ap­petite. In­gre­di­ents: 2 shal­lots, chopped 2 Tbsp chopped co­rian­der root and stems 3 green pep­per­corns 4 cups chicken stock 1 Tbsp each: oys­ter sauce, hoisin sauce 2 Tbsp finely chopped root ginger 250g skinned and boned chicken, juli­enned 1 cup very finely sliced bok choy leaves Method: Grind the shal­lots, co­rian­der and pep­per­corns with a pes­tle and mor­tar or in a small blen­der to make a paste. Bring the stock to the boil and add the paste, sauces and ginger. Sim­mer 2min­utes. Add chicken and sim­mer an­other 2 min­utes, un­til just cooked. Add bok choy and cook un­til wilted.— Serves 8 as a small starter. Ahearty, healthy soup suit­able for lunch or a light meal. Use only the kale leaves. In­gre­di­ents: 297g packet firm tofu, well drained 1-2 Tbsp olive oil 1 large onion, thinly sliced 5 cups vegetable stock 1-2 tsp each: curry pow­der, dried basil 400g can diced toma­toes in juice 2 cups thinly sliced kale leaves 3/4 cup quinoa, rinsed & drained 1 car­rot, halved length­wise & thinly sliced Method: Pat the tofu dry. Cut into 2cm cubes. Heat oil in a non-stick fry­ing pan. Pan-fry tofu un­til lightly coloured. Place aside. Tip left­over oil into a large saucepan. Pan-fry the onion, un­til soft­ened. Add the stock, curry pow­der, basil and toma­toes and bring to the boil. Add the kale, quinoa and car­rot. Sim­mer cov­ered for 15 min­utes. Add the tofu and heat through. Great gar­nished with sliced fresh basil.— Serves 6

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