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Tag Archives: coriander

Serves 6

Got yourself some bruisey apples that you really don’t want to eat but can’t bear to throw away?!

Well, there’s always apple crumble, of course, but I always make this soup when I’ve got some slightly less than perfect apples.  It’s delicious, sweet, spicy and creamy and I love it!

It works best with sharp-tasting apples like Granny Smiths or Braeburn but you can use any really.

 ** WARNING** Wear an apron if you are wearing anything you value! Turmeric stains like a demon and any splashes may result in you requiring new clothes!

Curried Parsnip and Apple Soup - freshly served with a crusty seeded roll

Ingredients

3 medium-sized parsnips, peeled and chopped (400g)

600ml water

½ tsp. turmeric

1 tsp. ground cumin

1 tsp. ground coriander

1 tbsp. vegetable/olive oil (10g)

½ – 1 x green chilli, de-seeded and finely chopped (4g)

1” piece of fresh ginger root, peeled and finely chopped (7g)

1 clove garlic, finely chopped (4g)

1 tsp. mustard seedsCurried Parsnip and Apple Soup - freshly served with a crusty seeded roll

1 white onion, peeled and chopped (140g)

2 tsp. honey

1100ml water

3 apples, peeled, cored and chopped (280g)

2 tsp. garam masala

150g low-fat fromage frais

½ tsp. salt

Black pepper to taste

 

Instructions

  • Put the parsnips, turmeric, cumin and coriander in a medium-sized saucepan with 600ml of water.  Bring to the boil then reduce heat and simmer for approximately 15 minutes.
  •  In a large saucepan heat the oil over a medium heat. Fry the chilli, garlic and ginger for 30 seconds. Add the mustard seeds and fry for a few seconds, until they start popping.
  •  Add the onions and honey and fry for 5-10 minutes, until they are softened and browned.
  •  Add the parsnips in their cooking liquid to the onions. Add the rest of the water (a further 1.1 litres) and the apples also.
  •  Cover with a lid and bring to a boil. Reduce the heat and simmer, covered, for 20-30 minutes.
  •  Add the garam masala, fromage frais, salt and pepper.
  •  Use a hand-blender to blend the soup until smooth.

Nutritional Information

Per Batch

Energy                  760 kcal (3180 kJ)

Carbohydrate    122.1g

Total sugars        78.6g

Fat                          19.1g

Saturates             2.5g

Protein                 26.4g

Fibre                      25.6g

Salt                         2.8g

Per Serving (Serves 6)

Energy                  130 kcal (545 kJ)

Carbohydrate    20.4g

Total sugars        13.1g

Fat                          3.2g

Saturates             0.4g

Protein                 4.4g

Fibre                      4.3g

Salt                         0.5g

 

Suggested Additions

1 x white or brown crusty bread roll (50g) = 130kcal / 545 kJ

As above but with seeds on top (60g) = 190kcal / 800 kJ

¼ pre-packed garlic bread (french baguette style) = 150 kcal / 630 kJ

40g (2” piece) french stick, sliced and toasted with 20g cheddar or parmesan = 200 kcal / 840 kJ

 

Suggested Ear Candy

How could I not have whacked something by The Apples in Stereo on the hi-fi whilst making soup with apples in?! 

Travellers in Space and Time is one of the most lively, fun and brilliant albums my ears have had the pleasure of listening to in a long time and I urge everyone to try it out. It’s got excellent soundbytes, electronica, amazing tunes, comedy and is absolutely the greatest for jumping around the soup kitchen to!

 

 Suggested Alternatives

I love a bit of the Andrew Sisters for their twee-ness and a gentle reminder of how sweet and innocent music used to be! Some 1940s/50s era ditties seem like a good pairing when making soup out of ‘salvaged’ fruit too!  Just what grandma wudda done!

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Serves 4

carrots

This is a chunky, warming, South Asian inspired soup that I made to use up a whole bag of carrots that I’d had for way too long!  It’s a cross between carrot & coriander soup and a lentil dahl and is sweet and herby.

Ingredients

600ml vegetable stock (made with 1 x 10g stock cube)

150g dried yellow split peas (chana dal)

¼ tsp. turmeric

¼ tsp. ground cinnamon

1 tbsp. vegetable/olive oil (10g)

1 clove garlic, finely chopped (5g)

1 inch piece fresh ginger, finely chopped (6g)

1 large white onion, peeled and finely chopped (180g)

2 sticks celery, finely chopped (75g)

500g carrots, peeled and chopped into small ½ cm2 cubes

800ml water

½ tsp. ground cumin

1 handful of fresh coriander, roughly chopped (10g)

1 tsp. lemon juice

 

Instructions

  • Place the split peas in a medium-sized pan with the stock, turmeric and cinnamon. Bring to the boil then reduce the heat, cover and simmer for 20 minutes.
  •  Meanwhile, heat the oil over a medium heat in another saucepan. Fry the garlic and ginger for 30-60 seconds.
  •  Add the onion and celery and fry for 5-10 minutes until the onions are soft and browned. Remove from the heat and set aside until the lentils are finished.
  •  Add the lentils and stock mixture to the onions and celery, also adding the water, carrots and cumin.
  •  Return to the heat, bring to the boil then cover and simmer for 20-25 minutes or until the carrots and lentils are cooked.
  •  Blend half of the soup and mix the smooth back with the chunky.
  •  Add the chopped coriander and lemon and stir in.

Nutritional Information

Per Batch

Energy                  550 kcal (2300 kJ)

Carbohydrate    75.8g

Total sugars        53g

Fat                          14.7g

Saturates             2.0g

Protein                 20.0g

Fibre                      28.0g

Salt                         4.6g

Per Serving (Serves 4)

Energy                  140 kcal (590 kJ)

Carbohydrate    19.0g

Total sugars        13.3g

Fat                          3.7g

Saturates             0.5g

Protein                 5.0g

Fibre                      7.0g

Salt                         1.2g

 

Suggested Additions

½ x naan bread (80g), toasted = 225kcal / 942 kJ

1 x white or brown crusty bread roll (50g) = 130kcal / 545 kJ

As above but with pumpkin seeds on top (60g) = 190kcal / 800 kJ

1 x tbsp. of butter (10g) = 75kcal/ 315 kJ

 

Suggested Ear Candy

I went to an Eels gig in Leeds recently and loved it!  I hadn’t actually listened to their latest musical delight yet so I did just that whilst cooking my soup.

Wonderful Glorious by The Eels

My vegetable of choice today also reminded me of the most fantabulous song by one of my all-time fave bands, Pavement, so I had to go for Terror Twilight;

Suggested Alternatives

Hilarious link, I know, but it had to be done and is definitely the perfect description of this dahl!