Spring time soup.

Spring is gradually getting closer and closer. Each day stretched a tiny bit more, with a few more seconds of sun on each end. The tender sun rays gently caressing the faces of people patiently waiting for a bus in the morning. Slowly waking up, no longer packed like penguins in the corner of a crowded bus stop, seeking shelter from an icy wind. With hands out of the pockets, scarves now just loosely hung around the white necks, jackets halfway unzipped - sometimes even fearlessly holding a morning newspaper in their gloveless hands, following big and small world news, gossip, and the weather forecast that already sound more positive. Spring is in the air!

 

Soon there will be flowers, green lawns with many first-time couples - innocent but already so eager to spend forever with each other. Because forever sounds magical when lying hand in hand on the lawn smelling the fresh grass and bathing in the new-spring sun....

But meantime spring has another week to start officially. Looking out of the window I cherish every minute of this warmth, storing it for days when winter coldness will make an appearance again. Hopefully not very soon….

So, to stretch the warmth yet a bit more, I made a new soup, that we fell in love with at first spoon!

 

 

 

Indian Chickpeas soup  

Prep time 10 min, cooking time 15min, serves 4ppl

 

1tbsp vegetable oil

1 onion chopped

2 garlic cloves, chopped

1tbsp garam masala

1 carrot, peeled and quartered lengthways and chopped

1l of vegetable stock

2cm finely grated fresh ginger root
400g  can of chickpeas, drained

100g green beans, chopped

salt and pepper to taste

 

1. Heat the oil in a medium saucepan, then add the onion, ginger and garlic. Fry for 2min, then add garam masala, give it 1min more, then add the stock and carrots.

2. Simmer the mix for 10min (or until carrots get tender), then add the chickpeas. Season with salt and pepper. Stir in beans and simmer for 3min.

*tastes great with naan or garlic bread 

I found this recipe in the winter issue of 'Eat Well' magazine, changed a bit the proportions. All in all a great success - the oriental spiciness perfectly balanced by the earthy and slightly burnt flavor of the chickpeas, crispy freshness added by the green beans, and the carrots giving a nice solid foundation to chew on!

I'll show you my other favorite indian soup some other time....

Last day of January.

So it’s finally here, buried under a good 20cm of snow. Temperature is falling, each day a bit colder, each day a bit whiter. Suddenly the city got lighter, calmer, asleep. There’s something relaxing about watching the snow falling down, trees and roofs covered with cotton-like softness….

January is finishing. Just a few hours away from turning another page in the calendar. And that much closer to summer, to sun, longer days and more energy. 

...looking at the thermometer outside - temperature is still falling – an unpleasant reminder that winter is still here....

In the kitchen we have summer. Close your eyes, imagine that you’re somewhere warm, sitting at a cozy little beach restaurant and eating the very best:

Exotic and very tropical Curry w/tofu (or chicken)

serves 6ppl, prep time: 30min,

Tofu/2 Chicken Breasts

1 Onion

3cm piece of ginger

2 table spoons of curry

400grams of chopped tomatoes (canned, no seeds)

2 bananas (cut in rings)

1 mango (cut in pieces)

1. Chop onions and let sear in olive oil (medium heat) for 3-5min. Add crushed/finely chopped ginger and garlic, leave searing for another 3min. Add curry and mix.

2. * add tofu (cut in cubes) and let fry for another 3min

3. add tomatoes, coconut milk, chopped bananas and mango

4. bring to boil then leave cooking on low heat for 15min stirring from time to time.

5. add spices - in my case salt and cayenne for some extra hotness.

Serve over rice/ quinoa or potatoes.

*if you have time marinate the tofu in 2 table spoons of soy sauce mixed with 1 table spoon of water, finely chopped 1cm of ginger and 1 garlic clove. Leave in fridge for at least 30min before adding

Tofu can be replaced by chicken - same steps.

The recipe comes from January issue of French 'Elle à table', I just slightly adjusted the proportions. There's a lot of good inspirations so will definitely go back to it. In February that is.