HEARTY KUMALA SOUP
1 medium onion, chopped
1 bay leaf
2 tablespoons olive oil
1 large carrot, thinly sliced
1 stalk celery, thinly sliced
1 tablespoon tomato paste
500 grams sweet potato (kumala), peeled and cubed (1/2 inch)
500 grams potatoes, peeled and cubed (1/2 inch)
2 cups vegetable broth
1 1/2 cups water or coconut water
1/2 cup peas, cooked
2 tablespoons chopped fresh dill
1. Cook onion with bay leaf and 1/2 teaspoon salt in oil in a heavy pot over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.
2. Stir in tomato paste and cook, stirring, 1 minute, then add sweet potato, potato, broth, water, and 1/4 teaspoon pepper. Simmer, covered, until vegetables are tender, about 20 minutes. Discard bay leaf.
3. Purée 1 cup soup in a blender (use caution when blending hot liquids) and return to pot. Bring to a simmer, then stir in cooked peas and dill and cook until peas are heated through, about 3 minutes. Season with salt and pepper.
LENTIL, CHICKPEA & BEAN SOUP
4 teaspoons olive or coconut oil
1 onion, diced
1 carrot, sliced
1 green zucchini, sliced
2 potatoes, cubed
2 stalks celery, sliced
2 large handfuls green beans, edges trimmed
1/4 cup chickpeas
¼ cup lentils
1/4 cup red kidney beans
½ cup tomato sauce
1 tablespoon salt, or to taste
1/2 teaspoon white pepper, or to taste
Water or Coconut Water
Optional: 1/4 cup noodles/pasta of choice
1. Place the oil and all the vegetables, lentils and beans in a big pot. Saute for 15 minutes on a medium flame, stirring occasionally.
2. Add in tomato sauce, salt, pepper, and water to just cover all the vegetables. (The more water you put, the less flavorful the soup will be. However, if you notice the soup is getting too thick while cooking, add a bit more boiled water.)
3. Bring soup to a boil. Once boiling, cover pot and cook soup on very low flame for 2-3 hours.
4. If using noodles, add them in the last 10 minutes of cooking so they cook for just the right amount of time.
CAULIFLOWER BISQUE
Locally grown cauliflower is becoming more abundant at the markets, so before they turn grey, turn them into delicious soup.
2 cup cows or coconut milk
2½ cups vegetable stock
1 small head cauliflower (about 500 grams), separated into florets
750 grams potatoes, peeled and chopped
1 small onion, chopped
2 cloves garlic, crushed
4 sprigs fresh or dried thyme
salt and freshly ground black pepper
3 tablespoon Rewa butter
3 cup stale bread rolls, cut into small chunks
1/3 cup heavy cream
1/3 cup pomegranate seeds (anaar) – if you can find
1. Chopped chives or other fresh herbs, for garnish
2. Combine milk, stock, cauliflower, potato, onion, garlic, and thyme in a large saucepan. Season with salt and pepper. Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, until the vegetables are very tender, 18 to 20 minutes.
3. Meanwhile make croutons: melt butter in a large pan over medium heat. Cook, swirling occasionally, until golden brown, 2 to 4 minutes. Add the cubed bread roll and cook, stirring often, until toasted, 10 to 12 minutes. Season with salt and pepper.
4. Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream and pulse to combine. Season with salt and pepper.
5. Serve topped with croutons, pomegranate seeds, and chives
CHUNKY TOMATO & CAPSICUM SOUP
Feed the family with this bright, slightly spicy tomato and red capsicum soup, with delicious cheese croutons.
2 tablespoon Rewa butter
2 medium red capsicums
1 medium red onion
2 cloves garlic
2 tablespoon tinned tomato paste
1 teaspoon smoked paprika powder
1 tin whole peeled tomatoes
1½ cups vegetable broth
1 teaspoon brown sugar
½ tablespoon salt
½ teaspoon black pepper
cup whipping cream
cup chopped fresh basil
Grilled Cheese Croutons
4 slice toasted bread
1 clove garlic
1¼ cups shredded Rewa pizza cheese
1. Sauté capsicum and onion in a large pot in melted butter over medium-high heat 10 minutes until golden and tender. Stir in garlic and next 2 ingredients and cook, stirring constantly, 1 minute. Stir in tomatoes and next 4 ingredients.
2. Crush tomatoes into chunks with the back of a spoon or a kitchen knife. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Stir in cream and basil; season with salt and pepper. Top with Grilled Cheese Croutons.
3. Grilled Cheese Croutons: Rub bread with garlic clove. Place on a baking sheet; sprinkle with cheese. Grill or bake for 2 minutes or until cheese is melted and golden. Let stand 1 minute; cut into 1 1/2 inch pieces.
