Dinner

Veggie Soup

Winter is the perfect time to make big batches of soup. If you’re a little over salads and craving something warm and satisfying at lunch you can make a batch of this and take a portion to work each day.

This soup has quite a few ingredients as I tried to make it as nutrient dense and souper immune boosting as possible! You can pretty much add or subtract whatever veggies you like/don’t like 

Ingredients:

  •  1 onion, diced
  •   5 cloves garlic, crushed
  •   ½ teaspoon fresh turmeric, grated
  •  ½ teaspoon fresh ginger, grated
  •   1 small chilli, finely chopped
  •   5 shitake mushrooms, sliced
  •   2 celery stalks and leaves, chopped
  •   1 zucchini, chopped
  •   1.5 large red capsicums, chopped
  •   2 large carrots, diced
  •   800g chopped tomatoes (fresh or jar)
  •   400g lima beans, soaked overnight (or tinned)
  •   400g brown lentils, soaked in warm water overnight (or tinned)
  •   3 handfuls green beans, chopped
  •   500ml vegetable stock (homemade or additive free)
  •   500ml miso soup (from miso paste)
  •   150 g baby spinach
  •   black pepper
  •   Parsley

Method:

1.       Sauté the onion and garlic in a large saucepan until soft add turmeric then carrot to soften followed by celery, zucchini, chilli and capsicum and cook for 2 minutes.

2.       Transfer to preheated saucepan

3.       Add the tomato, ginger, beans, lentils, shitake, stock and miso. Simmer over a gentle heat for 20 minutes.

4.       Add green beans, parsley, celery leaves and spinach right at the end. Season with freshly ground black pepper.

 

Vegetarian Nepalese Curry

love this curry. It’s very easy to prepare and I use it as my mid-week fall back if I need something quick to make after work.

I serve it with brown rice which combined with the chickpeas provides all of the amino acids to make a complete protein so this is the ideal vegetarian meal.

Ingredients:
• 2 Tbsp olive oil
• 1 Brown onion, diced
• 2 cloves garlic, crushed
• 1.5 teaspoons fresh ginger, grated
• 1.5 teaspoons cumin
• 2 teaspoon turmeric
• 2 teaspoons curry powder

• 2 cloves garlic, crushed
• 1.5 teaspoons fresh ginger, grated
• 1.5 teaspoons cumin
• 2 teaspoon turmeric
• 2 teaspoons curry powder
 

Method:
1. Heat oil in large pan and sauté onion, garlic and ginger until soft. Add spices and sauté.
2. Add cauliflower to pan and combine. Then add tomatoes and bring to the boil, reduce to a simmer until the cauliflower is tender.
3. Add the peas, chickpeas and coconut milk. Simmer to thicken.
4. Serve on brown rice and squeeze ¼ fresh lime juice over the top.