Tuesday, 19 April 2016

An interpretation of Indian Winter Soup

My daughter is currently vegetarian.  I’m not sure where her motivation comes from, she doesn’t seem to have a strongly held philosophical position other than being ‘against animal testing’ and ‘it’s healthier’ but I’m happy to support her and we’re probably all better for not eating too much meat.  The problem is that I’m trying to avoid gluten and diary for health reasons, so it’s a challenge to cook meals that we all enjoy and that fit the bill.  I came across this recipe for Indian Winter Soup and have adapted it to be gluten free.  It is absolutely delicious, cheap as chips and will definitely become a go-to regular.

Heat 2 tbsp vegetable oil in a deep, heavy-bottomed pan and add 1 chopped onion, 3 chopped garlic cloves and a ‘thumb’ sized piece of grated fresh ginger (or take the lazy option and  use 2 tsp garlic and ginger paste from a jar!)
Add the spices:
  • 1 tsp cumin seeds
  • 2 chopped chillies (or chilli powder/flakes/dried chilli – what you have!)
  • Bay leaf
  •  2 cloves
  • 1 small cinnamon stick
  •  ½ tsp ground turmeric
  •  ½ tsp mustard seeds
  • Plenty of freshly ground black pepper

Then cook for 5-8 mins until soft. Stir in:

  • 1 parsnip, peeled and diced
  •  ½ butternut squash, peeled and dice
  • 1 large sweet potato, peeled and diced
  • 1 large regular potato, peeled and diced
and mix thoroughly, making sure the vegetables are fully coated with the oil and spices.
·         1 cup red lentils
·         1 tin chopped tomatoes, fill the tin with cold water and add this too
·         1 tin coconut milk, fill the tin with cold water and add this too
·         1 gluten-free vegetable stock cube
·         1 tsp sugar (I always add this when using tinned tomatoes)

Bring to the boil then turn down and simmer until the vegetables and lentils are cooked (approx. 45 mins).

Just before serving stir through:
·         1 cup defrosted frozen spinach
·         Juice of ½ lemon
·         Salt to taste (if you add it earlier it will make the lentils tough)

And sprinkle with fresh coriander.

Here is the original version: http://kempskronicles.blogspot.co.uk/2016/04/an-interpretation-of-indian-winter-soup.html

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