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My Vegan Kitchen

Broccoli, kale, lentil and sweet potato soup

Imogen Taylor - Friday, August 07, 2020

Surely the best thing about a cold Winter’s day is the comfort food we turn to to lift our spirits? It is uber-cold here in Melbourne right now, coinciding with our second Covid Lockdown. So cooking is the order of the day!

This is home-made broccoli, kale, lentil and mushroom soup (Oh, and sweet potato)..

And you know I have some spices in there!

In this soup I have used my Chermoula Spice Blend. This is one of the blends from the range I developed in New Zealand after the big 2010 earthquake when I lost my shop.

You will also need:

half a head of broccoli, cut into pices and steamed

1 generous glug of extra virgin olive oil

1 good size onion, finely diced

2 cloves of garlic (or less; up to you), crushed and chopped

1 heaped tbsp Chermoula (you can buy this in specialty grocery stores)

1 litre vegetable stock (I like to use Rapunzel veggie stock cubes, or Massel’s are also good)

1 sweet potato, oven roasted (or you could boil it if you don’t want to use the oven for such a small cook)

half the contents of 1 tin lentils. Leave a smattering of lentils aside for garnish

1 medium-sized bunch kale

For Garnish

sliced and sauteed mushrooms

fresh coriander

 

Chapattis for accompaniment

Method:

1. Steam the broccoli quickly till it is ever so slightly cooked. Run under cold water and put aside.

2. Sear the onions and garlic in the oil, till soft and translucent. Add the Chermoula blend and stir gently, allowing the spices to release their magic, then add the broccoli and sweet potato. Stir the vegetables around in the onion mixture till well coated with the spices.

3. Heat the vegetable stock and add to the pot. Cook for a further 5 to 10 minutes till all the ingredients are "holding hands" (if you know what I mean)? Allow the soup to reduce somewhat. This is how the flavours really develop..

4. Add the kale right at the end before putting the soup in a blender to puree. You may need to add more stock at this point, if the soup is too thick.

5. Pour the soup back into the pot to cook a little further, adding the lentils right at the end, so they hold their shape.

6. Add your various garnishes and serve with chapattis..

 @thegastronomicalworkshop

Aubergine Roulade with a Moroccan spicy rice filling

Imogen Taylor - Sunday, March 27, 2016

    

           

I have made these little eggplant roulades and served them on a bed of Moroccan-jewelled rice. I have added diced peaches and scattered some toasted hazelnuts to set this dish a-wagging!!

The rice is spiced with the famous Moroccan "Ras el Hanout" spice blend (this particular one is from my own range); lending the dish an exotic flavour.

 

 

 

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