Winter Dinners

Vegetable Soup with Fresh Herbs and Ginger

Ingredients:

• Yellow squash
• Pumpkin
• Carrots
• Sweet potatoes
• Cauliflower (optional; other cruciferous vegetables can be used, but reserve broccoli and cabbage for stews)
• 1 brown onion, thinly sliced
• 1-2 cloves garlic, minced or pressed
• Fresh ginger, finely chopped
• 1 tomato, sliced (optional)
• Vegetable stock
• Fresh coriander, thinly chopped (including stems) for garnish; additional florets for decoration
• Turmeric powder (optional)
• Sunflower oil for sautéing

Preparation:

1. Prepare Vegetables:
   • Lightly steam the vegetables until they are slightly tender but still retain their color and texture.
2. Sauté Aromatics:
   • Heat vegetable oil in a pan over medium heat. Add the sliced onions and sauté for 10-20 seconds until they begin to brown.
   • Add the minced garlic and chopped ginger. Continue to sauté for an additional 10 seconds.
   • If using, add the sliced tomato and cook, stirring constantly, for another 10-20 seconds.
3. Cook the Soup:
   • Add the pre-steamed vegetables to the pan and stir for 20 seconds, allowing the vegetables to mix with the aromatics.
   • Pour in the vegetable stock and enough water to cover the vegetables. Bring to a boil.
   • Optionally, add a pinch of turmeric powder for additional flavor.
4. Blend or Mash:
   • Once the soup reaches a boil, reduce the heat. Use a potato masher to gently press the vegetables for a chunky texture, or blend with an immersion blender if a smooth puree is preferred.
   • Continue to simmer for a few more minutes until the soup reaches the desired consistency.
5. Garnish and Serve:
   • Garnish the soup with freshly chopped coriander and serve with warm bread, such as pita or baguette or slices of Sourdough (heated in the oven before serving).
6. Optional Ginger Tea:
   • For a digestive aid, prepare ginger tea by boiling fresh ginger and lemongrass until fragrant. Pour into a cup and optionally add half a teaspoon of honey.

Notes:

• These recipes are inspired by Creole traditions, which emphasize the use of fresh herbs and spices to enhance flavor. While Australian convenience might necessitate substitutions such as garlic or ginger paste, or dried coriander, fresh ingredients are preferred for the best flavor.
• Pre-chopped vegetables are available at many supermarkets, which can save time. Alternatively, chopped vegetables can be stored in an airtight container in the refrigerator for future use.
• Always soak cauliflower and broccoli in water for 5-10 minutes to ensure thorough cleaning.

We welcome feedback on how you enjoy this recipe!

Sweet Potato Lasagna.

If you are like me and get bloated with wheat but loves a warm lasagna, this might be the recipe for you. I call it my lasagna with a twist.

Ingredients:

• 1 large sweet potato
• 2 medium carrots
• 2 cloves garlic
• 300g beef mince
• 1 tin of tomato paste
• 250ml meat stock
• Fresh coriander leaves (or dried coriander, if preferred)
• Italian herbs
• Cheddar cheese, shredded
• Sunflower oil
• Butter
• Salt
• Pepper

Optional Substitutes:

• For a vegetarian option: replace beef mince with mixed beans or red kidney beans (chickpeas are also a suitable alternative).
• For lactose intolerance: use lactose-free shredded cheese, available at major grocery stores such as Coles or Woolworths.

Accompaniments:

• Sliced cucumber
• Spinach leaves
• Cherry tomatoes
• Toasted sourdough bread

Instructions:

1. Preparation of Sweet Potato:
   • Peel the sweet potato and cut it into chunks.
   • Bring a medium saucepan of water to a boil. Add the sweet potato chunks and cook until tender and easily pierced with a fork.
   • Drain the sweet potato and set aside.
2. Preparation of Carrots and Garlic:
   • Thinly slice the carrots.
   • Crush the garlic cloves.
3. Cooking the Beef:
   • In a medium saucepan, heat a small amount of sunflower oil over medium heat. Add the beef mince, breaking it apart as it cooks. Continue cooking until the meat is browned.
   • Add the crushed garlic to the browned beef and stir.
   • Incorporate the coriander leaves (or dried coriander), carrots, tomato paste, and meat stock. Season with salt and pepper.
   • Stir until the carrots are softened and the mixture is well combined. Set aside.
4. Preparing the Sweet Potato Mash:
   • In a separate saucepan, melt a small amount of butter over medium heat.
   • Add the cooked sweet potato and mash until smooth. Season with salt and mix in Italian herbs to taste.
5. Assembling the Lasagna:
   • For a simplified version, layer the beef mixture followed by the sweet potato mash in a lasagna dish.
   • For a more traditional presentation, layer the beef and vegetable mixture, followed by additional vegetables if desired, and then spread the sweet potato mash on top as you would with lasagna sheets.
   • Sprinkle shredded cheddar cheese evenly over the top.
6. Baking:
   • Bake in a preheated oven at 180°C (350°F) for approximately 5 minutes, or until the cheese is lightly golden and bubbly.
7. Serving Suggestions:
   • Serve with sliced cucumber, fresh spinach leaves, cherry tomatoes, or toasted sourdough bread.

Notes:

• This recipe incorporates a blend of Creole flavors with coriander and spices, but it can be adjusted to suit traditional Italian flavors by omitting these elements.
• Sweet potatoes are a source of complex carbohydrates, providing sustained energy, while pumpkin can be used interchangeably.
• For vegetarians, red kidney beans or chickpeas offer a protein source in place of beef.

Please share your experience if you try this recipe!