Caldo verde (Portuguese 'green broth')

Crunchy greens, soft potatoes and chewy tofu are immersed in a paprika infused broth in this take on a traditional Portuguese soup which was inspired by the recipe by the celebrity chef duo known as the Hairy Bikers. Although there are several components, it makes a complete and satisfying meal. 

Servings: 2

Ingredients

3 small potatoes, cut into small (about 1cm) cubes

4 cloves of garlic, finely chopped

1 medium onion, finely chopped

2 handfuls/about 100g kale, roughly chopped ( I used half a pack of ready to use chopped mixed kale)

100g tofu, cubed (about 1-1/2 cm)

2 teaspoons paprika

1-1/2 teaspoons soya sauce

A pinch of chilli powder

1 bay leaf

1/2 teaspoon olive oil

Salt, to taste

Method

1.   Steam or microwave the kale for 5-6 minutes, until tender-crisp and bright in colour.

2.   Finely shred the cooked kale.

3.   Toast the tofu cubes over a medium heat in a non-stick frying pan/skillet/griddle for about 4-5 minutes on each side, until browned on both sides.

4.   Take the pan off the heat, add the soya sauce, paprika and chilli powder and toss to coat the tofu with the flavourings.

5.   Meanwhile, heat the oil in a pan over a low heat and saute the onion for about 5-6 minutes, until softened and translucent.

6.   Add the potatoes and tofu and cook for a minute, stirring continuously to prevent burning.

7.   Add 2 cups/500 ml water, increase the heat to bring to the boil, then lower the heat and cover and simmer for 10 minutes until the potatoes are cooked.

8.   Before adding the water you can swirl in around into the pan used for the tofu to mix in any spices sticking to pan, for a more richly flavoured broth.

9.   Add the kale and mix well, lightly mashing some of the potato cubes with the back of your spoon.

10.    Add salt to taste, bearing in mind that soya sauce can be quite salty and serve hot.

 

Creamy sweetcorn and green peas

I adapted this recipe from a book by Indian chef Tarla Dalal, by adding green peas and using a nut rather than cream base. It is delicious served hot with a large squeeze of lime juice and fresh coriander, alongside chapattis, naan or other flat-breads.

 
Servings: 2-3

 

Ingredients

One cob sweetcorn, kernels shaved

About 75g/1/2 cup fresh green peas (or frozen peas)

1 onion, finely chopped

1 green chilli, sliced

2 tablespoons smooth cashew, almond or coconut butter or tahini, diluted with 1 cup/250 ml hot water (see Note) 

1 teaspoon finely chopped fresh coriander

1/2 teaspoon oil

1 lime/small lemon, for juicing

Salt to taste  

Chapattis, naan or other flat-breads, to serve

Method
 

1. Heat the oil over a high heat in a large pan or wok and stir-fry the onion and chilli for 2 minutes.

2. Add corn and cook for 3 minutes.

3. You need to cook the ingredients for up to 7-8 minutes after this so if using frozen peas, you may wish to add them at a later point, depending on package instructions on how they need to cook.

4. Add peas and cook for another minute.

5. You could perhaps add them when adding the nut butter-water mixture.

6. Add 1/4 cup/60 ml water and when the water starts to boil,lower the heat, cover and cook for 3-4 minutes.

7. Add the nut mixture cook for another 2-3 minutes, taking care that it does not stick to the bottom of the pan and start to burn.

8. Take the pan off the heat and stir in the lime or lemon juice. 

9. Serve hot garnished with chopped coriander, and flat-breads.

NOTE: My aim was to make a creamy base without the use of diary products or of a blender or food processor, hence the nut butter. Other alternatives that would provide a similar result are 2 tablespoons cashews or coconut ground to a paste with a little water and mixed with more water, or 1/4 cup/60 ml thick coconut milk mixed with about 1 cup water water.

Carrot and coriander soup

I saw this recipe for carrot and coriander soup and liked the idea of flavouring using both fresh and dried coriander so I decided to try my own version of it. (The recipe also suggested serving the soup with cheese and onion bread, which inspired the shallot loaf that I posted yesterday). Stirring in a lot of of chopped coriander at the end makes the soup very fragrant without adding bitterness that can result if you cook and puree such a large amount of coriander along with the other vegetables. 

Servings: 3-4                        

Ingredients
1 onion, diced (use a red onion if possible for added pungency)
450g/1lb carrots, halved lengthwise and sliced (I used 5 medium carrots)
2 teaspoons coriander seeds
1 teaspoon olive oil
2 handfuls finely chopped fresh coriander 
Salt to taste

Bread to serve (optional; I served it with shallot cottage loaf)

Method
Heat oil in a pan over medium heat. Saute the onion for 5 mins. Add the coriander seeds and cook for another 2 minutes. Add the carrots, mix well to coat with the onion and coriander seeds and saute for 2-3 minutes. Pour in 2 cups/500 ml water, increase the heat and bring to boil. Lower the heat, cover and simmer for 10 minutes until carrots are soft. Blend to a smooth puree. Mix with 1/2 cup/125 ml water. Reheat the soup in pan till it begins to simmer. Stir in the chopped coriander and salt to taste. Cook for 1-2 minutes longer, then take off the heat and serve with bread if desired.

Tomato and shallot noodle soup

A simple soup, lightly seasoned with Indian spices that is a meal in itself. Sautéed shallots add sweetness and pungency to the broth but if unavailable substitute with onion (about 1 large onion, thinly sliced, would be sufficient)

Servings: 2

Ingredients

300g/12 oz tomatoes, roughly chopped

100/ 4 oz rice noodles (see note)

12 shallots, sliced

1 green chilli, sliced

1 teaspoon chopped ginger

1/2 teaspoon chopped turmeric root or 1/4 teaspoon turmeric powder

a large pinch of cumin seeds

1/2 teaspoon oil

Salt and black pepper to taste

Method

Heat the oil over medium heat in a pan. Add the shallots, chilli and ginger and sauté for about 5 minutes until the shallots are softened. Add the cumin seeds and turmeric and cook for a minute. Add the tomatoes and cook for 5 minutes until the tomatoes are soft and juicy. Puree the mixture until smooth, in a blender/food processor. Prepare the broth by returning the puree to the pan and mixing 1 ½ cups/375 ml water. Heat the broth until it begins to simmer. Add the noodles and simmer for about 3 minutes or until the noodles are cooked. Season to taste with salt. Serve hot sprinkled with freshly ground black pepper.

NOTE: If you don’t have rice noodles or any other noodles that cook within about 3 minutes, use the same amount of noodles but cook them separately. Mix only 1 cup/250 ml of water with the vegetable puree, add the cooked noodles and simmer for 1-2 minutes until the broth and noodles are hot.