Saturday, October 9, 2010

Nigella Lawson's Pumpkin and Chickpeas Soup

Southeast Asian herbs like lime leaves and lemon grass infuse aromatic flavor to this creamy pumpkin soup, with chunky chickpeas. Mouth watering yummy soup to warm you up, in a cold winter weather and sooth your senses after a tiring day.

Serves 2-3
500g Japanese Pumpkin, chopped
200g boiled / canned chickpeas
200ml coconut milk
2 tbsp curry powder
1 tbsp sugar
1 tsp turmeric powder
1 lime leaf, torn / grated lemon rind
1 lemon grass crushed
1 onion chopped
1 tbsp minced garlic and ginger
1 vegetable soup cube
2 tbsp vegetable oil
Salt and pepper to taste
Spring onion chopped
Coriander leaves for garnishing

Heat oil in a large sauce pan, sauté onion, garlic ginger for 2 minutes. Add pumpkin, salt, sugar, lemon grass, lemon leaves, curry powder and soup cube. Stir well till pumpkin is coated with spices.

Add coconut cream, lower the heat, close the lid, let it simmer for 10 minutes till pumpkin is soft.

Add one bowl of water bring to boil for 5 more minutes. When soup starts simmering, add chickpeas and mix well.

Turn off heat, season with lemon juice, pepper and salt. Ladle soup into bowls garnish with coriander and chopped spring onion.

Sunday, October 3, 2010

Split Pea and Bottle Gourd Soup

Channa dhal also known as bengal gram gives a fabulous nutty taste; best for spicy stew type dishes like this...

Serves 2-3

100g yellow split peas washed
1 cube vegetable stock
2 tbsp vegetable oil
1 green chili chopped
1 onion chopped
1 tbsp minced garlic and ginger
6 curry leaves
1 tbsp curry powder
1 tbsp chili powder
1 tbsp turmeric powder
200g bottle gourd diced
1 tbsp tamarind paste
2 tomatoes chopped
Salt to taste
Coriander leaves for garnishing


Heat oil in a large pan, stir fry chopped onion, garlic, green chili, curry leaves, tomatoes, turmeric, chili and curry powder for 2 minutes.

Add one bowl of water, soup cube, tamarind paste, yellow split peas and boil for 15 minutes till split peas are tender.

Add bottle gourd and salt stir and cook for 5 more minutes.

When soup is simmering serve in bowls and garnish with coriander.
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