May 19th, 2022
It has been a busy few weeks (well truthfully, months) as I have been immersed in last-minute cookbook production. Checking off the design, and making final tweaks to the content and images. It really is all-consuming, as the threads of the book are all suspended in my head at once. It is a mixture of joy and intensity to produce a book. The enjoyment of the creative process mixed, with the intensity that comes with a large scale project.
It takes a team behind the scenes to produce a book, but I think as the author we hold so much of it close to us, right to the very last minute before it goes to print. It is not long now and I will be able to share more of this new offering with you.
For now, I am craving soup, to deeply nourish and revive my weary mind and body. Scroll down for my go-to ‘soup mix’ and hearty vegetable soup + more of my favourite soups on Homegrown Kitchen:
- Beetroot, Caraway & Black Pepper Soup
- Grilled Corn & Black Bean Soup (this is a soup for autumn using fresh corn, but it can also be made with frozen corn by skipping the grilling step)
- Tuscan Soup – A Soup with Two Endings
- Soul-Warming Winter Shank Soup
- Lettuce & Pea Soup with Popped Pumpkin Seeds
Homemade: Soup Mix + Hearty Vegetable Soup
During the cooler months, we eat a lot of soup. Having a pre-made soup mix on hand means a warming and hearty dinner is never far away. When the cool weather arrives I make up a large jar of ‘soup mix’ – consisting of equal parts brown lentils, brown rice and quinoa.
I also keep vegetable trimmings such as onion skins, mushrooms stalks, carrot tops and celery leaves in a bag in the freezer so I can quickly make a pot of vegetable stock to use in soup. Then a wander around the garden yields a harvest of silverbeet, kale leaves and parsley for fresh flavour. Serve with buttered toast, garlic bread or make a batch or beetroot flatbreads (see below).
Hearty Vegetable Soup
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2 carrots, peeled and thinly sliced
- 2-3 celery stalks, thinly sliced
- 1 cup soup mix (see ingredients above), pre-soaked and rinsed
- 6 cups vegetable stock
- 1 teaspoon salt
- 6-8 silverbeet or kale leaves, shredded
- 1 tablespoon apple cider vinegar or lemon juice
- handful parsley, chopped
- Heat the oil in a large pot over a moderate heat. Add the onions and cook for 5 minutes to soften. Add the garlic, cumin and turmeric and cook until fragrant.
- Add the carrots, celery and soup mix (see headnote), and mix over the heat for a minute or two then add the stock and salt.
- Cover with a lid and bring to a gentle simmer. Cook, stirring occasionally until the lentils, rice and quinoa are soft, about 30 minutes. Add the shredded greens and cook for 3-5 minutes until wilted. Check seasoning, adding extra salt and cracked pepper as needed.
- Remove from the heat and stir through the vinegar or lemon juice. Serve the soup scattered with parsley and warm beetroot flatbreads (recipe below) on the side.
- 1 whole roasted beetroot (about 150-180g)
- 1/2 cup yoghurt (can use non-dairy yoghurt)
- about 2 1/2 cups (375g) flour* + extra for kneading
- 1 teaspoon salt
- 1 tablespoon olive oil
- *I used white spelt flour but a combo of white wheat, spelt and wholemeal flours can be used.
- Peel the cooked beetroot, chop roughly and puree with the yoghurt in a food processor or blender until smooth. Pour into a bowl and add the flour, oil and salt. Mix with a fork until the dough comes together. If the dough feels sticky add 1-3 tablespoons extra flour- this will depend on the beetroot moisture content.
- Cover the bowl with a damp tea towel and leave to rest for 1 hour - or in the fridge overnight. Tip the dough onto a lightly floured bench and knead until smooth. Divide into 8 pieces and roll each into a ball. Cover with the tea towel.
- Heat a heavy-based frying pan over a moderate/high heat. Roll out the flatbreads one at a time in a 22cm wide round - leaving the others resting under the damp towel. Cook in the unoiled hot pan until puffy, then flip and cook until golden on both sides. Repeat with the remaining dough.
- Wrap the flatbreads in a tea towel to keep warm while cooking the remaining flatbreads. Serve with soup or fill with salad and falafel and accompanying sauces.
*Recipes originally created for Commonsense Organics blog.