Soup week 12 Vegetarian zucchini-soup.

Zucchini-suppe
Zucchini soup

Jump for joy!
The easter holiday has come to an end. It has been really nice with some time off, relaxing, eating good food and travel. For that reason, I was only able to make the soup for week 12, but unable to update this foodblog on time. But, I am now back to the «mother land,» and I am ready to share my recipe with a few ajustments.

A jump for joy and fabulous nature! Here, between two continental plates, Europe and America. They slowly drift apart and creates visual signs on the surface of the earth. Amazing!
A jump for joy and fabulous nature! Here, between two continental plates, Europe and America. They slowly drift apart and create visual signs on the surface of the earth. Amazing!

The choice of flavour and main vegetable this week was made for one simple reason, I have little experince using squash, and would like to be able to know it better. I was a little disappointed because I expected it to taste more.

Making soup out of Zucchini went really well, It is a great vegetable for making the soup creamy. Just make sure to choose a spice that enhances flavour. My choice was curry. I also added a light cream, 2.5 dl, with only 150 kcal. This soup is really low in kcal, so adding a light cream does not make the kcal count go up the roof. It is still very low in fat and healthy. The good thing about adding cream is that it enhances flavour, and this time it is needed. If you are lactose intolerant I suggest that you use a low fat coconut milk, that will give it a sweet kick and enhance the beautiful curry flavour. 

After a few adjustments, I figured that you will be in need of these ingredients:

  • 2 green zucchinis.
  • 1 yellow onion.
  • 3 cloves of garlic.
  • 3 celery sticks.
  • 10 small-medium potatoes(6 for the soup- 4 for the topping.)
  • 1 vegetarian buillon cube(chicken and beef can also be used.)
  • 5 -6 dl of water.
  • 2.5 dl low fat cream.( or a light coconut milk if you want it glutenfree.)
  • 2 tbs of Curry powder.
  • 1 ts of grinded white pepper and salt as needed. (I used 4 pinches of flaky sea salt.)
  • 2 tbs of neutral oil.
  • fresh parsley.
  • Thyme(dried or fresh)

image

How to make it:

  • Chop onion and celery in chunky pieces and cook them golden in neutral oil on medium heat in a casserole.
  • Wash thouroghly the Zucchinis and potatoes an chop them in to equally small pieces.(save 4 potatoes for topping.) Pour them in to the casserole and add 5 dl of water and the buillon cube.
  • Crush the cloves of garlic, chop them finely, add it to the casserole and mix in 2 tbs of curry and 1ts of white pepper.
  • Boil for 10- 15 minutes.
  • While boiling, (if you want potato-topping) turn on your stove upper and lower heat to 220 celcius.
  • After cooking the veggies tender, take the casserole off the heat and use a hand blender to make a smooth and creamy light paste.
  • IMG_3355
  • Put the casserole back on to the stove and pour in 2.5 dl of light cream or light coconut milk.

Finely chop som parlsey and blend in, and add salt as needed.

How to make potato topping:

Finely chop the four potatoes you have left in small dices. Prepare a baking trey,with baking sheet, to put you diced potatoes on. Blend in sea salt, thyme and a little oil. Fry them for 20-25 minutes on 220 celcius. Turn them once or twise while baking.

imageimageimage

 

 

 

 

 

Happy soup week! Hope it turns out well!???????

Week 11 Red curry soup

Dear followers and to all of you who are passionate about soups! 

I try to keep my soups as low in fat as possible, but still keep them creamy and full of flavour. And I think that, I yet again , have made an excellent  low fat, lactose- and gluten free soup. It is, with a few small changes, easily made vegetarian.

This week I decided to make my own interpretation of a red curry soup. For some reason I thought that making a red curry paste was  difficult and that I had to get an ocean of ingredients that I do not necessarily keep in stock or use very often. Well, I was wrong! This is incredibly easy to make! And the taste is heavenly! I am never buying paste on a jar again! And neither should you!

image

Step 1: Making the paste.

You need:

  • 2 dl of finely chopped shalott onion.
  • 2 tbs finely chopped ginger or galangal.
  • 1 stalk of fresh lemongrass.
  • 3 red chilis.
  • 3-4 cloves of garlic.
  • 2 tbs of ground coriander.
  • 2 tbs og ground cumin.
  • 2 tbs of ground chili powder(reduce if you want it less spicy.)
  • 2 tbs of ground white pepper.
  • 1 ts of shrimp paste.
  • 2 tbs of fish sauce.
  • 3 tbs of tomatosauce( or 1-2 tbs of tomato puré.)
  • 3 tbs of light cocnut milk.
  • 1 ts of salt.
  • 3 ss freshly squeezed lime juiceimage

How to make it:

  • Finely chop your red chilis,garlic, shalott onion, lemongrass and ginger and put them in a blending bowl.
  • Add ground coriander, ground white pepper, chili powder, ground cumin and salt.
  • Add shrimp paste, tomato sauce, fish sauce, light cocnut milk and lime juice in to the bowl.
  • Use a hand blender and mix it to a thick and beautiful paste.image

Step 2: The actual soup

Ingredients

  • Your home made red curry paste.
  • 800 grams of light coconut milk(2 cans)
  • 1 buillon cube, chicken or vegetable.
  • 4 dl of water.
  • Dried lime leafs(optional)
  • Your option of veggies( I find cauliflower, green beans, peas and water chestnuts really good in a hot curry.)
  • I served it with baked chicken breast.
  • Jasmin rice( optional.)

How to make it:

Use a casserolle and pour your home made curry paste. Let the puré cook on high heat to release the flavours from all the spices.(Be careful not to burn your paste. Stir constantly.)

Add 800 grams of light coconut milk. Then add 4 dl of water and buillon cube with chicken or vegetable.

Add lime leafs and bring to a simmer.  Towards the end add your choice of vegetables and/or meat. Let them soak up the curry and make them tender by simmering for 15 min. Top it with fresh and finely chopped coriander. And serve it with jasmin rice.

image

This is a real treat! I hope you like it!

Linda❤️

Suppeuke 11 Rød currysuppe


Kjære suppe-entusiaster!

Takk for at du interesserer deg for maten jeg lager. Det er så gøy å få dele oppskriftene mine. Jeg har fokus på mat med lavt fettinhold, men det skal ikke gå på bekostning av smak eller at man skal miste fylde. Jeg mener at suppene er veldig smakfulle og proppfulle av næringsstoffer som kroppen vår trenger.

Å lage sin egen red curry paste var mye enklere enn jeg trodde. Jeg var sikker på at jeg måtte kjøpe inn et hav av ukjente ingredienser som jeg aldri fikk bruk for igjen. Men der tok jeg feil! Jeg skal aldri mer kjøpe en paste igjen. Hjemmelaget er definitivt best!

image

 

Dette trenger du:

Steg 1: red curry paste

Til red curry paste:

  • 2 dl finhakket sjalottttløk.
  • 2 ss finhakket ingefær.
  • 1 finhakket stang med sitrongress.
  • 3 røde chili.
  • 3-4 hvitløksfedd.
  •  2 ss malt koriander.
  • 2 ss malt chilipulver.(reduseres om du vil ha den mildere)
  • 2 ss malt kumin.
  • 2ss malt hvitt pepper.
  • 1 ts rekepaste.
  • 2 ss fiskesaus
  • 3 ss tomatsaus(eller 1-2 ss tomatpuré)
  • 3 ss kokosmelk
  • 1 ts salt
  • 3 ss Lime saft
  • Slik gjør du:
  • Hakk chili, hvitløk, sjalottløk, sitrongress og ingefær. Ha dem i en blandingsbolle.
  • Tilsett malt koriander, hvitt pepper, chilipulver, kumin og salt.
  • Tilsett rekepaste, tomatsaus, lett kokosmelk, fiskesaus og limesaft.
  • Bruk en stavmikser og miks det til en tykk og fin paste.

imageimage

Steg 2: å lage selve suppa.

Dette trenger du:

  • Din hjemmelagde paste.
  • 2 bokser med lett kokosmelk.
  • 1 buljongterning(kylling eller grønnsak)
  • 4 dl vann
  • 2-3 limeblader(kan sløyfes)
  • Eget valg av grønnsaker(grønne bønner, blomkål, erter og vannkastanjer er godt.)

Slik gjør du:

  • Bruk en kasserolle og hell currpasten din oppi. La pureen steke på høy varme under hyppig omrøring(pass på, ikke brenn pureen, det vil sette smak og ødelegge smaken på suppa.)
  • Tilsett 800 gram(2 bokser) lett kokosmelk.
  • Deretter 4 dl vann og 1 kyllingbuljongterning.
  • Fyll på med valgfrie grønnsaker helt til slutt.( blomkål, brekkbønner, grønne erter og vannkastanjer er godt.)
  • 3-4 limeblader(kan sløyfes)
  • Toppes med finhakket koriander.
  • Jeg bakte kyllingbryst i ovn og lot det trekke i suppa i ca 15 min før servering på svak varme.

Kok opp ris og server sammen med suppa om ønskelig.

image

Red curry, smaker fantastisk!

Helt souperb??

Linda

Suppeuke 9 Gulrot- og søtpotetsuppe

image

Her kommer oppskriften på ukens laktose- og glutenfrie suppe. Veldig lavt fettinnhold, smakfull og veldig god!

Dette trenger du:

. 3 mellomstore søtpoteter.

. 7 – 8 gulrøtter(kan også bruke flere om ønskelig.)

. 1 stor gul løk.

. 3 fedd hvitløk.

. 2 ss hakket ingefær.

. 1 boks kokosmelk (lett)

. 1 kyllingbuljong

. 7 dl vann

. Salt etter smak og behag.

. 1 lime.

. Fersk koriander

Slik lager du denne herlige gule suppa:

. Finhakk løk, hvitløk og ingefær. Stek gyllent med litt rapsolje på medium varme i en kasserolle.

. Skrell søtpotet og gulrøtter og hakk dem i like små kuber. Kok dem møre i en kasserolle.

. I kasserollen med gyllen løkblanding tilsetter du 7 dl vann og en terning kyllingbuljong, kok opp og la det småputre på svak varme.

. Når gulrøttene og søtpotetene er ferdig kokte siler du av halvparten av vannet. Hell resten av vannet og grønnsakene oppi gryta med løk og buljongblandingen.

.Ta gryten av pannen, og lag en fin og tynn puré sammen med en stavmikser.

.Sett kasserollen tilbake på plata og tilsett en boks med kokosmelk og vend inn i suppa.

. Skvis ut saften av en lime og tilsett salt etter eget ønske.

. Serveres med koriander og nykvernet pepper.

Innviter kjæreste, venner og famile og kos dere med denne «glade» suppa!

P.S jeg serverte suppa med renskåret ytrefilet av svin. Blandet inn soyasaus, ingefær, koriander og hvitløk. Stekte det gyllent. Og rørte inn ristede sesamfrø til slutt????

Det smakte souperb!

Linda

image