Continuing my retrospective of the last 500 posts, these are some recipes that are among my favourites. Because I like to try new dishes, a recipe has to be special for me to remember to make it more than once.
This thick bean soup with tomato, carrot and plenty of olive oil is one of the numerous ways I make soup with dried beans. Unlike the author, I opted to pressure cook the beans until they were mostly done, then simmer them further with salt so they would absorb the flavour. When they were soft, I mashed a few with a spoon to thicken the broth. I used black-eyed beans as I had them on hand. I find this dish very tasty.
To fend off cold, I made a soup with a base of ginger, garlic, soy sauce and sesame oil. After boiling it for a few minutes, I removed the ginger and garlic. I added snow peas and carrot, then, after three minutes, sweet pepper, soba noodles and Brussels sprouts. After two minutes I added bean sprouts and let them cook for one minute before adding spring onions and serving the soup.
I served this with a side of smashed cucumber salad.
I followed this recipe for this hearty spinach, lentil and bean soup. The soup can easily be made vegan by leaving off the yoghurt topping; it is still tasty like this.
Tortellini soup is one of those dishes I turn to fairly often, using store-bought pasta if I don’t feel inspired to make my own. Simply heat vegetable or chicken broth (or water with a bouillon cube), add your desired vegetables, and add the pasta near the end before adding salt to taste. I usually use a mildly flavoured tortellini, in this case cheese. I used cavolo nero, mushrooms and a potato in the soup, which is made with a vegetable broth. Carrots, spinach and chard/mangold are other nice additions.