Goddess of Cake


Soup Kitchen
January 15, 2010, 20:46
Filed under: Cooking, soup | Tags: , , , , ,

For a while, I  worked at the Office. The Office is a place where many creative, clever and friendly people make the gears of capitalist society turn smoothly. At the Office, people eat carefully, but enjoying their food as much as anybody. Often they ask: Is it organic? Is it low fat? Is it low carb? They are concerned about their weight and the health aspects of their diet.

I always made a nice big pot of soup every Friday for the people at the Office. The soups were generally well liked, though several men promptly refused to even touch them, since well – the soups were vegetarian. To no avail was the praise the other people lavished on my soups, and also I must admit it: after tasting the food restaurants in Helsinki have to offer I’m quite proud of my soup – making skills.  But the guys had their principles: no vegetarian food shall ever cross their lips. I have my principles too:  I did not give in, and neither did they. Though I told one of them that if he brings me a living chicken, and slaughters it in front of my eyes,  at counter of  the Office kitchen, I shall indeed cook it for him. But he never did, and I continued to make a vegetarian soup every Friday.

I do happen to know many males that are indeed vegetarian, even vegan, so the fierce resistance my soups met with the guys at the Office left me puzzled: what is going on, I asked my girlfriends. We did some really hard thinking, but who could understand, what goes on in a mans’ handsome head? The mystery remains unsolved to this day.

Here are four soups that I made for them. All of these soups are prepared in the same way:

First peel and chop all the veggies, then heat some oil in a cooking pot, then add the chopped onion, and garlic and ginger, if there’s any on the recipe. Then add the rest of the vegetables, turn a couple of times and add water or vegetable stock, enough to cover everything. Cook until done, purée using a hand-held blender, add salt, and other mentioned spices, as well as cream/wine . Soups should always be left to stand  for some minutes before serving, to make the flavours “open”.

Pink Soup – with Beetroot and Orange

This is a nice winter season soup, originally by Saara Törmä. The orange zest lifts the flavour of beetroot to a totally new dimension.

1 onion

5 beetroot

4 carrots

2 cloves of garlic

1 tbsp grated ginger

2 l vegetable stock

2 tbsp lemon juice

grated zest of one organic orange

black pepper

salt

soy yogurt for serving

White Soup – with Almond and Cauliflower

This is a late summer – autumn seasonal soup. Almond meal can also be used in curries etc. to thicken and bring a creamy flavour.

300 g cauliflower (one head)

150 g almond meal

1 onion

1 clove of garlic

2 tsp sherry vinegar

1/2 dl oat cream etc.

salt to taste

water

Orange Soup – with Sweet Potato,  Lime and Chili

Well, this is a no – season soup in Finland, but very nice and warming in the winter. I quite enjoy the very subtle heat cooking the chillies whole brings to the soup, but you might as well chop them if you like a bit more intense spiciness.

1 red onion

oil for frying

2 carrots

2 sweet potatoes

1 tbsp grated ginger

1 can coconut milk

4 red chillies

juice of two limes

water

fresh coriander for serving

Green Soup – with Green Peas and Mint

Fresh mint and fresh peas – this is certainly a summer seasonal soup, but can easily be made with frozen peas and dried mint as well. Remember to use spearmint, not peppermint! Also, if you don’t like the taste of mint, it can be substituted with estragon.

4 potatoes

150 g green peas

2 cloves garlic

1 onion

a handful of mint

1/2 dl white wine

vegetable stock

salt

1 dl oat cream

home made croutons for serving

Oh.. and there is also a Red Soup – with Bell Pepper and Smoke Flavour. The recipe is here.

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Smoky Capsicum Soup
May 18, 2009, 22:24
Filed under: Cooking | Tags: , ,

I had a lot of capsicums the other day and even if I have a strange distaste for capsicums I wanted to try to make a soup out of them. I have seen recently many recipes for a soup that includes capsicums that are lightly grilled and decided to make one of those. I was moving out of my house and to a new city the following day, so everything was rather chaotic, but somehow I managed to get the soup done.  Btw, I guess they can be called pepper too, but I got used to the name capsicum in Australia.

capsicum soup

Soup with Grilled Capsicums

6 capsicums

3 onions

2 cloves of garlic

25 g tomato puree

1 dl oat cream

1 tsp chilli flakes

2 tsp Pimenton de la Vera, dulce (sweet, smoked paprika powder)

1 l water

2 tsp vegetable stock powder

Olive oil for frying

salt to taste

First I chopped the capsicums in halves,  removed the seeds and put them on an oven plate. I sprikled them lightly with salt and olive oil and grilled them in 250°C  in the upper part of the oven. I had the oven turned on so that the heat would come from the top the oven.  I reckoned the capsicums ready when they started to get some black marks on them.

Meanwhile I had also chopped the onion and the garlic finely. I fried them in a cooking pot in olive oil, and added the chilli flakes and the sweet paprika. After that I added also the capsicums, the water, tomato puree and the vegetable stock powder. Then I let the soup simmer for about 20 minutes, or until the capsicums felt soft. Then I pureed the soup with a hand held mixer and added the oat cream and some salt. We ate the soup with Iiris with some non – vegan yoghurt we stole from my other room mate, because I had slightly overestimated the amount of chili. Otherwise the soup was nice, especially if you like capsicums. Even I got somehow used to the taste…