I used this recipe, incorporating carrot, purple sweet potato, peas, green beans, and broccoli in the vegetable mix.
Tag Archives: broccoli
Here’s the recipe. I used two bunches of fresh spinach in place of frozen spinach. Because this soup contains both potato and lentils, it is a filling soup.
This recipe is what I used. Since I don’t like raw tomato, I cooked it together with the other vegetables.
After rehydrating shiitake mushrooms for gyoza, I had a nice, earthy broth. I also had the stalks of the Chinese cabbage left over. From the broccoli stalk soup, I had the top of the broccoli. I also added carrot, corn, salt, pepper and savoury to make this soup, which I topped with a little parsley.
I’ve been making a lot of soups lately, because it’s a good way of getting vegetables when the weather is chilly and a salad sounds unpleasant. This one tastes more exciting than it looks.
For this soup, I first fried half an onion in a little oil, then added thyme, a few fennel seeds, some fresh ginger, and chopped vegetables: half a head of broccoli plus the entire broccoli stalk, 6 mini bok choy, and one carrot. I cooked the vegetables until they were all soft, adding water as needed. Once the vegetables were soft, I puréed them with a little water and added salt and black pepper to taste.
I topped it with oat cream.
This is an example of a simple pasta I threw together for lunch. To make it, I cooked two cloves of minced garlic in olive oil while bringing the pasta water to a boil. I added thinly sliced courgette/zucchini and salt to the pan and cooked the vegetable while the pasta cooked. After draining the pasta, I added it to the frying pan along with black pepper and juice of half a small lemon.
A similar dish could be made from any other vegetables. The picture below shows the same dish with broccoli and dried chilli flakes. In this case I cooked the broccoli together with the pasta, albeit for only half as long.
I steamed broccoli and asparagus for six minutes, then blanched it. In the meantime, I chopped a spring onion and parsley, and grated a carrot and some red Leicester cheese. Because it is a sharp, old cheese, only a little was needed so the dish wasn’t too heavy. Next I cooked the pasta in boiling salted water with a crushed clove of garlic. The pasta was mixed with the vegetables and a little butter, then set on a bed of carrot and topped with cheese.