Thai Vegetable Soup with Coriander Pesto.

The First of September announces spring in the Southern Hemisphere, but here in Cape Town, despite the tantalising appearances of sunny days, the wind still has a chill about it as it ushers in cold-fronts which deliver rain well into October.

And on those rainy days, as on cold ones, there are few things more comforting in winter than a warm soup, and at that one that has a little heat. Soups are also perfect for winter because they are packed with vitamins that ward off colds. I love soup, from the simple to the thick vegi-packed variety. But this soup has a delicate aroma which sets it apart and hints at the balmy warmth of those places which are famous for their spicy foods in the same way that spring hints at the heat of the summer that is to come. I really think that this soup is something of a treat in terms of flavour which comes from the sesame, flax and sunflower seeds which you heat up with coriander seeds before adding the vegetables. Garlic is fantastic in all seasons not only because of its flavour, but also because it has mild anti-septic and decongestant properties that help guard against colds and flu.

The coriander pesto is an addition which makes this a soup that can be served at a dinner party and will impress. The chili in this pesto adds punch to the soup.
Add a few prawns (two or three per person) to add body and serve as a main.


Ingredients:

Soup
15ml sesame seed oil
1 tblsp sesame seeds
1 tblsp sunflower seeds
1 tblsp flaxseeds
1 tsp coriander seeds
1 tsp cumin seeds

1 small cinnamon stick

small clove of garlic

2 leeks

4 spring onions

a small bunch of coriander

2 medium sweet potatoes

1 small butternut

3 large carrots

1 litre chicken stock

Coriander pesto

a large bunch of coriander

1/2 cup of lemon juice

1/4 cup olive oil

30ml flaxseed oil

1/2 cup pumpkin seeds

1/4 cup sunflower seeds

1 chili

1 large clove of garlic.

Cut up the spring onions and leeks into rounds and toss together with the shredded coriander. Crush the garlic. Cut the carrots julienne. Cut the sweet potato and butternut into small cubes. (This part requires a little effort and can also be done in advance and frozen and taken out when needed) Alternatively, just get it ready cut from the shops! No need to slave away when the convenience is there for the taking (off the shelf)

On a heavy-based pot, throw in the seeds and allow them to slowly toast. Be careful not to let them burn and you should see oil from the sesame, sunflower and flax seeds. Add the cinnamon stick. The cumin seeds may pop, so just be careful and when the seeds are toasted, remove from the heat. Add a little more sesame seed oil, if you need to, and then throw in the leeks, spring onions and garlic. Allow this to become translucent. Add the rest of the vegetables and stir while they fry briefly. Add the chicken stock and bring to the boil, topping with water as required until the vegetables are tender.

The coriander pesto is easiest to make with a hand held blender but can be made in an ordinary blender if you stir the mixture around the blades. Needless to say- BE VERY CAREFUL when you do this and make sure that the blender is off: I switch it off at the plug each time, just out of caution. You can also shake the blender when the power is on, but be careful again, not to overheat the motor. If you are using a hand held blender simply pop all the dry ingredients and lemon juice into a bowl. Drizzle in the oil and blend until smooth. Otherwise place the same ingredients into the blender blend as best you can as you drizzle in the oils. It may not turn out super-smooth but the texture that you do get is interesting and, I think, adds to the flavour. Pop into an airtight, sanatised jar to keep in the fridge or spoon a tablespoon immediately on each serving of soup . Stir in the pesto before eating and serve with crispy chiabatta rounds drizzled with flaxseed oil.

You can make the pesto a day before and the flavours will intensify. The pesto will keep for a week in the fridge and can be tossed into warm couscous and served as a side dish or add a tomato and onion salsa and crumble a hard-boiled egg (one per person) on the top and grind some fresh salt and pepper and serve as a light meal. Otherwise this makes a great base on crackers topped with a dollop of Crème Fraîche, lemon zest and a smoked mussel.

Bon Apetite!

Starting the Week Right

Is it just me, but after a gloriously relaxing weekend, Mondays can seem a little difficult to negotiate, especially in the mornings. There is no time for slow brewed coffee and lazy breakfasts until half ten. So, it being a Monday morning, I thought that I would put up a breakfast recipe that is both tasty and nutritious. It will give you the energy you need to start the day (and the week) well and since it is well balanced, will leave you feeling light but sustained throughout the morning. And is a perfect way of getting at least one of your fruit servings in for the day.

Breakfast oats may seem like a something for winter mornings, but I love them and eat them all year round. For those in summer now, add summer fruit, like I have added papaya to mine, but for those of you whose January means being in the mist of the coldest months, use apples or pears, which work eaqually well in this recipe. You can make your oats in the microwave if you are in a hurry, but I like to make mine on the stove, because this way they definitely come out creamier. Adjust the recipe for however many family members you're making it for. Also these quantities are just a guideline so use any cup size according to what you can manage eating in the morning.

1/2 cup oats
1/2 cup water
Pinch of salt
2 dried peaches
1/4 cup low fat milk or soya milk
2 teaspoons flaxseed oil
Flaked almonds

1/2 a papya peeled and cubed                                       

Honey for drizzling.                                                     

Put the oats, water and pinch of salt into a bowl and microwave or microwave oats as per product instrucstions.

Alternatively, bring the water to the boil in a saucepan on the stove. Add the pinch of salt and then the oats. Stir so that the oats become creamy.


Using the kitchen sissors, cut the dried peaches into the oats and at the same time add the flaxseed oil and almond flakes. Stir well.

Add the milk. And stir again.

If you've been doing this on the stove, then dish into individual bowls and add the fruit to the top. Drizzle over the honey and if you are really mad about almonds, then spinkle some of those ontop as well.

For an even more comprehensive breakfast you can add a dollop or two of low-fat Bulgarian yoghurt onto your fruit or ontop of the oats before you add the fruit. Also try with mango.

If you're doing the wintery version with pear or apple you can grate this fruit over the top. For a little more wintery comfort, which we all need on those dark mornings, serve with chopped peacan or wallnuts and drizzle you honey over this.

Enjoy with your favourite morning blend.