Category Archives: Soups

Spicy Red Lentil Soup

October 3, 2021 5:21 pm / 1 Comment /

Apologies, it’s been so long since my last post.  This is my new go-to soup that I can just pop into the steam oven and let it cook away while I get on with my day.  Perfect for cooking in Sydney lockdown while you work from home! You can basically use whatever ingredients you have in the fridge.  Sometimes I cook it with a carrot mix, sometimes with pumpkin.  If you use more starchy vegetables then remember to reduce the lentils or add more stock.

Rich and hearty it really hits the spot on a cold Winters day!  You can change the coconut milk to cream and increase the amount slightly for a richer, more luxurious texture.

Use the deep steam oven tray measuring 325mm x 265mm x 65mm which you can purchase online at Miele or Commercial cooking outlets.  You could use a large casserole dish (without a lid) or lasagna dish but the timing will be longer.

Ingredients:

2 brown onions, sliced thinly
4 cloves garlic, sliced
2 tsp cumin
2 tsp turmeric
1/2 tsp chilli powder or one fresh chilli, sliced
1 cup red lentils *see note above
3 large carrots OR half a butternut pumpkin, thinly sliced
4 celery sticks, sliced thinly
1 medium kumera, peeled and sliced very thinly
800ml vegetable stock
Salt and pepper to taste (only if you don’t use commercial stock)

To finish
1 cup coconut milk or cream
freshly chopped coriander

Method:

  1. Sauté onions & garlic in a little oil with the spices.  This just cooks out the spices and rounds off the flavours.  You can skip this stage but I don’t think the flavour is as good.
  2. Pile everything into the deep steam oven tray and cook in steam oven @ 100oC for 1 hour.
  3. Cool a little until warm.  Do not process immediately as this can be dangerous.
  4. Puree in a blender when cool with coconut cream for a super smooth deliciousness 🙂
Posted in: Entrees, Gluten free, Healthy eating, Soups, Steam Oven, Uncategorized, Vegetarian

Beetroot & white bean soup

July 10, 2021 1:06 pm / 5 Comments /

Beetroot & white bean soup

Except for a stock here this is my first soup I’ve cooked in the steam oven.  I had this idea to cook a roast beetroot soup, thinking that roasting the beetroot in their skins gives a more intense flavour until I realised that it would be a waste of time as steaming retains all the nutrients and flavour anyway.

So why is it that I haven’t cooked soups in here before?  I guess I didn’t have a deep enough solid steam oven tray until I purchased one and also I was concerned about the difficulty of moving a deep pan of liquid in and out.  In fact I shouldn’t have worried about either of these things.  Yes, I did buy a deeper pan but to be honest you could use any oven proof container you own that will fit into your steam oven and secondly, although you have to be careful of not tilting the dish full of soup it isn’t that difficult to maneuver you just have to be careful to keep it level.  It certainly was great not having to worry about the soup reducing or catching on the bottom of a pot and washing up one shallow container was a breeze.

I also liked that the finished soup was exactly as I made it, no need to add any water as the extra liquid generated by the steam oven was enough.  Perfect in fact, the soup was delicious, quick, with no extra salt (except what was in the packaged stock) and easy to make.  A delicious, well balanced soup that everyone will enjoy.  Serve with a dollop of Greek yoghurt and chopped fresh dill to garnish.

Ingredients:  Serves 6-8

600g fresh beetroot, peeled and thinly sliced (I used 2 large)
1 large leek, thinly sliced up to the top leaves
2-3 carrots, sliced
2-4 cloves garlic, crushed
1 large knob ginger, grated
1 tsp ground cumin
1 litre good vegetable stock
1 x 400g tin white butter beans, drained
Greek yoghurt and fresh dill to serve

Method:

  1. Place all ingredients, except butter beans in a deep, solid steamer tray or pot that will hold 3.5 Litres of liquid and place on the bottom shelf of the steam oven.
  2. Cook at 100°C steam only for 35 minutes.
  3. Open the door and stir half-way through the cooking time.
  4. Add drained butter beans and cook another 15 minutes.
  5. Cool slightly and process in a blender or food processor until smooth.
  6. Taste for seasoning.  If you used packaged stock you won’t need to season it at all.
  7. Serve with a dollop of Greek yoghurt and a sprinkle of freshly chopped dill.
Posted in: Gluten free, Soups, Steam Oven, Vegetarian

Thai pumpkin soup

May 6, 2019 2:37 pm / Leave a Comment /

I said last year that I wanted to do some more soups and now that it has become chilly in Sydney after a long, hot summer it is a good time to test a soup using the combi oven.

Roasting your vegetables first is a great way to get more flavour and in this version cook your curry paste at the same time.  If you don’t have a combi then saute the vegetables in a splash of oil and the curry paste over a low heat and then transfer to the steam oven to finish the cooking.  You do need to cook out the curry paste.

This is a recipe that you can adapt and play around with yourself.  You might like to roast the vegetables in the first stage a lot longer to give them some colour and try it without the curry paste or use the spices from my Spicy pumpkin soup here.

Whatever option you choose remember to use the one deep dish for the roasting and steaming the soup so that all the flavours you have in the base of the pan will go into your soup, making it even more delicious 🙂

Ingredients:  Serves 6-8

½ Butternut pumpkin, chopped into chunks
½ large Kumera, chopped
4 cloves garlic
knob ginger, sliced
1-2 tablespoons of Red Curry Paste
1 Pandan leaf, split and tied in a knot (optional but nice)
1 leek sliced and washed well OR 1 onion chopped roughly and added with roasting stage.
3 cups chicken or vegetable stock
1 cup water
1 cup coconut milk
Fresh coriander leaves to garnish

Method:

  1. Chop all the vegetables except the leek if using into similar size chunks.
  2. Put into a deep steam oven tray or deep large container that will hold over one litre.
  3. Add the curry paste & pandan leaf if using to the centre, cover with the vegetables and cook on Combination mode 180°C plus 90% steam for 30 minutes.
  4. Carefully remove dish from the oven and add the stock, water and leek if using.
  5. Return and change to steam oven mode and cook 100°C for 30 minutes, stirring 10 minutes or so into the cooking time.  This will break up the curry paste now that it has been cooked and remove all the yummy bits from the bottom of the pan.
  6. Test that everything is soft and remove from the steam oven.
  7. Set aside to cool.  Add the coconut milk if using and puree until smooth.
  8. Check for seasoning.  If you have used commercial stock the flavour should be OK otherwise season with fish sauce and a little brown sugar for that true Thai taste.
  9. Garnish with fresh coriander to serve.  Yum 🙂
Posted in: Combi Steamer, Soups, Steam Oven, Thai

Thai seafood soup

October 24, 2014 8:28 am / Leave a Comment /

Thai seafood soup

This is the first soup I have cooked in the steam oven and is a great example of how you can cook multi levels, with different ingredients all at different times.

I did do the Steamed salmon in ginger broth here where the other ingredients were cooked in the steam oven but the stock was boiled to reduce on the stove top.

This is a quicker version of the classic Tom yum goong without making a paste or your own stock, however fish or prawn stock is very easy to make and only takes 20 minutes to cook.  If you would like to make it, make sure you fry the prawn heads and shells until they turn red before you add the water and other flavourings.  You then need to pound out the shells in a sieve to extract as much flavour as possible.

If you have the smaller, narrow depth steam oven then you will need to cook your soup in a larger, deeper dish of your choice as your solid steamer tray is too small for this quantity.  Increase your time to 8 minutes as cooking time is increased compared to cooking in stainless steel.

Ingredients:  Serves 4

4 cups fish or prawn stock
2-3 bird’s eye chillies, seeds removed or to your taste
1 clove garlic, chopped finely
2 slices of ginger
4 spring onions, finely sliced
3 tbsp lime juice
1-2 tbsp. palm sugar or to taste
1-2 tbsp fish sauce or to taste (start with 1)
1 stick lemongrass, white part only smashed a little to ‘bruise it’
4 kaffir lime leaves, broken
500g fresh seafood of your choice (eg white fish, green prawns, salmon fillet etc)
Medium size packet (200g) thin bean thread or rice noodles (quantity is approx. a large handful each person)
Bunch of spinach, Asian bok choy or other greens
handful chopped coriander leaves
handful bean shoots (optional)
extra chilli to garnish (optional)

Method:

  1. Combine stock, chillies, garlic, ginger, lemongrass, kaffir lime leaves, white part of spring onions only and palm sugar and steam @ 100°C 6 minutes on the bottom shelf.
  2. If using rice noodles, soak them in boiling water.
  3. In the soup, add the fish sauce & lime juice, taste the stock and adjust flavour.  It should have that Thai salty, sweet & sour hit.  Add the bean thread noodles if using and stir to soften in the stock.
  4. Peel and devein the prawns, cut the fish into bite size pieces and place on perforated tray above the stock.  No need to add baking paper.  Cook @ 85°C for 2 minutes.
  5. Slice your bok choy or spinach into bit size pieces and add in another tray for a further 2 minutes @ 85°C.  If using baby spinach there is no need to pre-cook.  Just place into the bottom of the bowl.  If your prawns are already cooked, add them now to warm through.
  6. Ladle the soup into four bowls, removing the lemongrass, ginger and kaffir lime leaves and add the seafood and vegetables.

Garnish with the bean shoots, fresh herbs, spring onion tops, extra chilli and a wedge of lime.

 

 

 

 

Posted in: Dinner parties, Fish, Gluten free, Soups, Steam Oven, Thai

Fennel & pea soup

August 7, 2014 8:04 am / 2 Comments /

Healthy Fennel and Pea Soup

This is an old Gourmet recipe that I have adapted.  It originally had spinach in the ingredients but to be honest it didn’t need another ingredient and with the addition of my home-made chicken stock it was quite delicious.  Of course, you can also make it for vegetarians with vegetable stock.

Making your own stock is really very simple.  The only thing you really need to do is make it the day before you need it so the fat can come to the surface and can be removed easily.  It also guarantees you have ‘gluten free’ stock which is what I need for this dinner.

I used two large fennel bulbs and it would easily serve 12.  Be careful not to overcook or reheat it by leaving it to boil as you will lose the lovely vibrant green colouring.

Ingredients:  Serves 12

1 large leek, sliced finely
2 large fennel bulbs, sliced finely
3 cloves garlic, chopped
1kg frozen peas (not the mint variety)
1-2 tbsp. olive oil
5 cups jellied chicken stock if possible
salt and pepper to taste
Greek yoghurt and chopped chives to garnish

Method:

  1. Heat olive oil in a large pot
  2. Add leek, garlic and fennel and sauté until softened on a low heat
  3. Add chicken stock and bring to the boil
  4. Cook for 5-10 minutes until soft
  5. Add the frozen peas and bring back to the boil for 5 minutes
  6. Add a good pinch of salt and finely ground black pepper and cool
  7. Puree until smooth and test for seasoning again.
  8. Reheat only when needed without letting it boil for more than a minute as you will lose the colour.

Serve in warm bowls with yoghurt and chives as a garnish.

 

 

 

Posted in: Gluten free, Healthy eating, Soups, Vegetarian

Persian vegetable soup

July 29, 2014 9:16 am / Leave a Comment /

Persian Vegetable Soup

As it’s Winter in Sydney it’s soup time!

This recipe is my version from a soup my daughter found in the Guardian.  We all love Middle Eastern cuisine and this is a really healthy, fulfilling type of a ‘meal in a bowl’.

You can change the vegetables to whatever you have on hand.  It is spicy which is even better when it’s freezing outside. 🙂

Ingredients:

500g butternut pumpkin, cubed
1 large kumara, cubed
1 large leek, washed well and sliced thinly
2 onions, sliced or diced finely
3 large cloves of garlic, chopped
3 vine ripened tomatoes, chopped
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp smoked, sweet paprika
1 tsp chilli powder or to taste
1 x 400g can chickpeas, drained

Greek yoghurt to serve
Fresh chopped coriander
Optional, toasted and chopped pistachio nuts

Method:

  1. In a large pot add a dash of olive oil and sauté the onion, leeks and garlic for a few minutes on low heat
  2. Add the dry spices and stir until fragrant
  3. Mix in all the remaining vegetables.
  4. Add water to cover.
  5. Bring to boil, cover and simmer 15-20 minutes until everything is soft
  6. Add the chickpeas, stir through and cool a little
  7. Puree until smooth and return to the pot

Serve in wide bowls with Greek yoghurt, chopped coriander and roasted pistachio nuts if desired.

 

 

Posted in: Healthy eating, Soups, Vegetarian

Spicy Pumpkin Soup

July 7, 2013 8:38 pm / Leave a Comment /

Soups are always great in Winter.  I have been making this version of the classic Pumpkin soup for years now and my daughter said that I should put it on the site so she can cook it!

Occasionally I also make it without the spices, just the ginger and garlic.  This is great, especially if you have a cold and don’t want the spice in your throat.  It is also really comforting when your not feeling well as ginger and garlic are known to be good for colds.

Spicy pumpkin soup

Makes a fairly large pot that would serve about 10-12

Ingredients:

1/2 large Butternut Pumpkin, cut into small pieces
1 large leek, finely sliced and washed well
1 medium size Kumara, chopped into same size pieces as the pumpkin
Splash of Olive oil
2-4 cloves garlic, crushed
1 large knob of ginger, grated
1 tsp ground Coriander*
2 tsp ground Cumin*
1/2 tsp ground chilli powder *
Or replace * with up to 1 tablespoon of Ras el Hanout spice mix
4 cups Chicken or Vegetable Stock plus a little extra water to thin if necessary

Method:

  1. Sauté the spices, garlic and ginger in the olive oil for a minute or two on low heat.  Add the leek, stir well.
  2. Now add the pumpkin, kumara and stock.  Cover and bring to the boil.
  3. Reduce heat and simmer until the vegetables are soft (about 20 minutes)
  4. Puree and adjust the thickness with extra water if necessary.  Taste for seasoning.

You could serve with the Spiced Yoghurt from the Roasted Capsicum & Tomato soup recipe but I prefer it with plain Greek yoghurt and some chopped fresh Coriander.

Posted in: Entrees, Soups, Vegetarian

Roast Capsicum, Tomato and Cumin Soup

June 26, 2013 7:14 pm / 1 Comment /

A spicy, well balanced and tasty soup with a chilli kick!

Roast tomato, capsicum & cumin soup

Ingredients:

5 Red Capsicums
1Tbsp Olive oil
1 Onion chopped
2 cloves garlic crushed
1½ tsp cumin
2-3 long red chillies, seeds removed and finely chopped  (If you make it the day before the chilli will increase it’s heat level)
600g tin chopped tomatoes
3 cups Chicken Stock  or Vegetable Stock
To Serve:  3/4 cup thick Greek yoghurt mixed with 2 tsp honey and 1 tsp ground cumin

Method:

1.   Pre-heat Fan Grill to 200°C  Cut Capsicums in half and flatten with the palm of your hand, cutting the base if necessary.  Fan grill approx. 15 minutes until the skin is charred.  Place capsicums into a plastic bag for 5 minutes then peel retaining any juices.  Don’t do this under a tap it is messy but the flavour is better if you don’t wash away the juices.  Chop roughly.

image

2.   Heat oil in large saucepan on low heat, cook onion about 5 minutes until soft.  Add garlic, chilli and cumin and cook another 2 minutes being careful it doesn’t burn.

3.  Add tomatoes, capsicums and stock.  Bring to boil, reduce heat and simmer 15 minutes.  Cool and puree.

I also put it through a sieve as the chilli skin wasn’t completely pureed.  This is optional.

As noted above the chilli was definitely more prominent the next day and I added about 2 tsp sugar to cut that back a little.  If you don’t want it too spicy then use 2 and cook on the same day.  Don’t use the smaller, hotter chillies for this recipe.

Serve with a spoonful of spiced yoghurt.  Serve so guests can add more if they desire.

(Recipe adapted from Miele)

Posted in: Entrees, Soups, Vegetarian