Sopa con Curcuma (Turmeric Soup)

I am sharing this recipe of this amazing and delicious soup I made yesterday for my family. It was a very cold Sunday and we didn’t want to go out, I looked in my kitchen cupboards for something to cook and I could not find something, instead I gathered a few veggies from the fridge, some pasta left over I had in a bag and a tin of chickpeas, I put everything in a dutch oven (casserole dish) and I added chicken stock, although you do not have to if you are vegetarian or vegan and I found some turmeric in my spices rack, so I added some as well and it was delicious. The turmeric adds an amazing flavour to the soup. My husband had three servings and my daughter asked for more as well, that is when I realised that I had to have this recipe in my blog, so here it is.

Serves 4

  • 1 cup of your favourite dry pasta
  • 1 tin of organic chickpeas in water
  • 2 tbsp ground turmeric
  • 2 tbsp vegetable oil
  • 2 tomatoes chopped
  • 1/2 onion chopped
  • 1 clove garlic minced
  • 1/2 fresh coriander chopped (cilantro)
  • 1 celery stock finely diced
  • 2 carrots peeled and finely diced
  • 15 green beans cut in small pieces
  • 1 cup fresh spinach
  • 1 tbsp salt
  • 1/2 tsp ground black pepper
  • 1 L hot boiling water or chicken or vegetable stock

To garnish

  • Fresh coriander (cilantro)
  • Feta cheese (optional)
  • Squeeze of lime (optional)

Method

  1. Heat the oil in a casserole dish (dutch oven) and add the onion, garlic and tomato, fry for 5 min and add the turmeric. Fry for 2 more min.
  2. Then add the celery, carrots, green beans, pasta and water or stock.
  3. Add the salt, pepper and bring it to a boil, turn the heat down and add the spinach and coriander.
  4. Take the chickpeas out of the tin and rinse them and ser aside.
  5. Simmer the soup for 15 min then add the chickpeas. Cook for further 10 min.
  6. Check if it is season properly, if not, add more salt.
  7. Once the pasta is soft the soup is ready.
  8. Serve in a bowl and garnish with fresh coriander and feta cheese and to add a bit more flavour squeeze a bit of lime. Enjoy!

Listo!

Provecho!

Crema de Calabacitas a la Mexicana (Mexican Style Courgettes Cream)

Today’s recipe is a favourite of mine and my hubby! He usually doesn’t like courgettes Mexican style, which I love, but he likes soups, so I came with the amazing idea of doing create something that we both like and this is how this creamy soup came along! It is great for children as well, my two little pollitos love it very much and to let people know what they are eating, I garnish the soup with proper Mexican style courgettes and some yummy feta.

Since the New Year started all I fancy is comfort food, I wonder if it is because the weather in London is freezing cold! Anyway, I am sure it is just fine.

This creamy soup recipe is to make four servings, but if you want to make it for more people just add one courgette per person. You can have it as a quick lunch with some toast or as a starter for a dinner party!

Ingredients

To make the creamy soup

  • 2 large courgettes cut in thin slices
  • 1/2 chopped onion
  • 1/2 cup frozen sweetcorn
  • 1 clove garlic peeled & mince
  • 1 tbsp butter
  • 2 tbsp vegetable oil
  • 2 tbs plain flour
  • 250 ml water
  • 250 ml milk
  • 1/2 tbsp salt
  • Pinch of black ground pepper

To make the Mexican Style Courgette to garnish

  • 1/2 of a large courgette cut in little cubes
  • 1 tomato finely chopped
  • 1/2 onion finely chopped
  • 1/4 cup frozen sweetcorn
  • 1 tbsp chopped fresh coriander (cilantro)
  • 1/4 water
  • Knob of butter
  • 1 tbsp vegetable oil
  • Salt to taste
  • Pinch of black ground pepper
  • Bit of feta to garnish at the end

Method

Creamy Soup

  1. Heat a large saucepan to medium heat and add the butter and oil. Once the butter has melted add the onions and garlic.
  2. Fry the onions for 3 min then add the courgettes and frozen sweetcorn. Fry them for 5 min. Add salt and pepper.
  3. Then add the two tbsp of plain flour and continue frying to get rid of the raw flour taste.
  4. Then add the water and milk. Bring it to a boil and transfer all the vegetables with the liquid to a blender and blend until smooth.
  5. Once it is blended, transfer the soup back to the saucepan and continue cooking until it comes to a boil. Cover and set aside.
  6. Then make the proper Mexican style courgettes to garnish the soup. Heat another saucepan and add the knob of butter and oil.
  7. Once the oil is heated add all the vegetables (courgettes, tomato, onion, coriander, frozen sweetcorn), water, salt and pepper. Cook at medium low heat for 10 min or until the courgettes are soft.
  8. Serve in a bowl. Pour some of the soup and then garnish with the Mexican style courgettes and sprinkle some feta to finish it off and to add more flavour. Enjoy it with a nice piece of bread.

Listo!

Provecho!

Cocido de Salchicha, Beans y Paprika (Sausage, Beans & Paprika Stew)

Happy New Year! We made it into 2018! I wish you all the very best for this New Year! Thank you for all the support during the last year, without you, my blog would not even exists.

I know I have been away from posting recipes for quite a while, 2017 was a very busy year for me, especially at the end of the year, I had lots of bookings for my Mexican cooking classes, but this year I am planning to post recipes more often, I promise!

The first recipe of 2018 is this delicious “cocido” (stew) that I made this afternoon for lunch, perfect for a January cold day. We went to Valencia last week to welcome the New Year and we arrived yesterday to an almost empty fridge, but I couldn’t bear the thought of going to the supermarket, I feel very cold, so I decided to make use of all the little bits that I still had in my fridge, it is amazing what you can come out when you are hungry!

This recipe is very delicious and so easy to make, I love the fact that I just threw everything in my casserole dish (dutch oven) and listo!

The stew doesn’t really have a proper name as I just basically used what I had, so I just called it “Sausage, beans & paprika stew”, let me know what you think if you make it, I would love to hear your thoughts!

Serves 4

Ingredients

  • 6 sausages of your choice cut in chunks (beef, pork, chicken or vegetarian)
  • 1 tin of organic white beans
  • 1 medium onion finely chopped
  • 2 carrots, peeled, cut in small cubes
  • 3 medium tomatoes chopped
  • 10 baby potatoes, peeled & cut in chunks
  • 2 stalks of rosemary finely chopped
  • Pinch of dried oregano
  • 2 cloves of garlic, crushed
  • 2 tbsp of paprika
  • 700 ml water
  • Salt to taste
  • Pinch of ground black pepper
  • 2 tbsp vegetable oil

To garnish

  • 1 cup fresh chopped coriander (cilantro)
  • 1/2 cup crumbled feta
  • 1 lime cut in wedges

Method

  1. Heat the oil in a casserole dish (dutch oven) at medium heat, fry the onions and garlic for 4 min mixing to avoid burning.
  2. Add the sausages cut in chunks and fry for 2 min.
  3. Then add the rest of the vegetables and the paprika, mixing everything very well. Fry for 2 min.
  4. Add the water, salt, ground black pepper, rosemary & oregano.
  5. Put the lid on and turn the heat to low. Let it cook for 15 min and then add the tin of white beans.
  6. Cook for 5 min and make sure the pieces of sausages are properly cooked.
  7. Serve in a bowl and garnish with fresh coriander, feta cheese and a squeeze of lime. Enjoy!

Listo!

Provecho!