Eats/Reads

This is a great, simple recipe which can also serve as the basis for just about any veg soup - instead of broccoli, use cauliflower, or a mix of both, or even butternut squash. I usually use Philly cream cheese instead of mascarpone cause that's what I have around. Also usually use onion instead of shallots, and sometimes garlic too. Cayenne pepper and chives also optional, or can use some italian seasonings (basil, thyme etc). 3 tablespoons olive oil 1 1/2 cups sliced shallots (about 6 large) 1 1/2 pounds broccoli florets, cut into 1-inch pieces 6 cups low-salt chicken broth 1 1/2 cups (12 ounces) mascarpone cheese (Italian cream cheese), divided 1/4 teaspoon cayenne pepper 3 tablespoons chopped fresh chives Heat oil in large pot over medium heat. Add shallots; sauté 3 minutes. Add broccoli; sauté 1 minute. Add broth; bring to boil. Reduce heat to medium-low. Cover and simmer until vegetables are tender, about 10 minutes. Cool slightly. Working in batches, transfer soup to blende...

This is a Gordon Ramsey recipe which I altered slightly. Was looking for something to use up the carrot and squash from the farmer's market - it was delicious! The original recipe called for one red chili. I left that out because I thought the 2-year-old wouldn't go for it. Instead the adults added sriracha at the table. Also, when eating the leftovers, I added one thigh of chicken, shredded, because I wanted something more meaty at that meal. 1 onion, chopped 2 garlic cloves, chopped 2 Tbsp olive oil 2 large carrots, peeled 1 medium butternut squash, peeled and deseeded Sea salt and freshly ground black pepper 1 tsp dried thyme (optional: 1 fresh chili, seeded and chopped, or 1/4 tsp dried crushed chillies) 750ml chicken or vegetable stock 75g dried spaghetti or small pasta shells 250 ml milk Freshly grated Parmesan, to serve Saute the onion and garlic in the oil over a medium heat for 5-7 minutes until soft. Chop the carrots and butternut squash into small cubes and add to t...

I found this recipe online to use up the carrots and parsnips from the farmers' market. Thought the husband would think it too sweet and want to add chili sauce while the daughter would love it. Turned out the husband loved it (without chili sauce) and the daughter was not too keen. Ah well. The original recipe called for 1 Tbsp (instead of 1 tsp) curry powder but I cut down to accommodate the toddler - fat lot of good that did me. In any case, it was easy and tasty (I recommend serving with sriracha) and used up the root veg perfectly. 2 Tbsp oil, chopped in chunks 1 onion 450g parsnips, peeled and chopped in chunks 225 g carrots, peeled and chopped in chunks 350 ml vegetable stock 300 ml milk salt & pepper Heat the oil in a saucepan and add the vegetables. Stir and cook for a few mins until they start to soften. Add the curry powder and cook, stirring, for a min. Stir in the stock & milk. Bring to the boil then reduce heat to a gentle simmer. Cook for 15-20 mins until ve...

In the quest to consume root veg, I tried this soup recipe and was pleased by the results. I added more ginger and garlic than it called for, and it could have had even more. But it was nice, especially with a dollop of Greek yogurt. 1 tablespoon oil 1 cup chopped onion 2 lbs root veg, chopped (I used 1 lb beets, 1/2 lb carrots, 1/2 lb swede) 1 tablespoon fresh ginger, minced 2 large garlic cloves, minced 6 cups stock (I used chicken) 1 teaspoon grated orange rind About 1 teaspoon salt Freshly-ground black pepper Sour cream or yogurt In large soup pot, heat the oil. Saute the onion until it is translucent. Add the carrots, ginger, and garlic. Cook for 5 minutes, stirring frequently. Add beets and other root veg and water or stock. Simmer the soup, covered, for 50 minutes. Add orange rind, and stir well. Puree the soup in batches (I used blender). Then season with salt and pepper. Garnish with dollop of sour cream or yogurt.