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Category Archives: Vegetarian

Cheesy Broccoli Soup

Broccoli! It’s our all time favourite. And today, we are going to introduce a new way to enjoy this good food. By the way, if you are crazily in love with broccoli (Like bly), you ought to take note of this. Too much of broccoli will actually cause hyperoxaluria and also interfere in blood thinning medications. Well we guess moderation is the key word when it comes to food.

We tried different version of making broccoli soup and we found a perfect recipe for a rich and flavourful cheesy broccoli soup (We’re going to share with you!). Just by looking at the pictures, you can imagine sipping the mouthwatering flavours of the soup! Oh yes, it definitely satisfies a cheese lover’s cravings!

Ingredients: 1 organic broccoli, 1 onions, 1/3 block of butter, 1 cup milk, 1/4 cheddar cheese, 2 cups organic veg broth, 1 small carrots, 1/2 cup flour

1. Steam broccoli & carrots till soft and toss with olive oil and salt
2. Blend broccoli with veg broth
3. Melt butter and stir-fry onions then pour into blender
4. Melt butter and add flour to achieve roux base
5. Add milk and 1/4 block of cheese and stir to ensure a smooth creamy base
6. Pour in everything from blender
7. Stir and mix well
8. Thicken when necessary
9. Garnish with shredded cheese and a piece of broccoli

(Serves 2 pax)

We’ll be sure to make our own croutons to top with our hearty soups!

 
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Posted by on October 17, 2012 in Uncategorized, Vegetarian

 

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Mexican Vegetarian Kidney Bean Soup

Before recommending our new creation, let us introduce you to our lovely nephew, Utt!!!

Hello world!

Well, sis calls Utt a little monster because he managed to turn all adults into zombies. Good luck to the couple & our parents! 🙂

Back to the topic!

This morning we went to a buddhist centre for classes. We are practising vegetarianism on the days we make offerings. (It’s not a must for buddhist) Well, perhaps another day for Buddha’s teaching.

As compared to the usual suite of vegetarian food we normally cook at home, this soup is definitely a refreshing change. Kudos to our dear friend, Xin, who gave us the inspiration!

Highly nutritious, this thick soup went well with warm tortilla. Hoe is pleasantly surprised to have a taste of Mexican food in the comforts of our home. Scoop a big spoonful of ingredients and hide it in the wrap and yummy, you’ve gotten a vegan burritos! We enjoyed it with a bowl of yogurt & melted cheese. Slurp~

Ingredients: 1 can organic kidney beans, 1 onion, 3 garlic, 8 cherry tomatoes, 1 red capsicum, 1 carrot, 1 zucchini, 50g fresh corn, 50g green pea, 1 red chili, 1 green chili, salt, black pepper, cumin. (We blended 2/3 of kidney beans + 1/2 onions + 3 garlic + 1/2 carrot to achieve a thick base)

These tiny kidneys are excellent for our hearts and digestive health. We will be sure to continue our creations and bring our soup to new heights!

 
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Posted by on September 16, 2012 in Recipes, Vegetarian

 

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Raw Kimchi Soup + Bibimbap

An nyoung ha seh yo!

Today, we’re introducing our latest creation. 🙂 Raw Kimchi Soup! This is definitely unsuitable for the faint-heart. And yes, try this only when you have a clear and healthy throat! We threw the kimchi together with garlic and onions into the food processor and…

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Enjoyed it with a bowl of bibimbap!

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A bed of rice topped with minced beef in bulgogi sauce, spinach, bean sprouts, carrot, shitake mushroom, cucumber and a sunny side up (Look at my dancing egg yolk). Oh ya, and gochujang sauce! Before I could evenly stir and mix, Hoe was already keeping his hands and mouth busy.

Then ended with a glass of Korean rice wine!

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I honestly loooove korean food, and it would be really nice if we have a sizzling hot bowl at home to keep the bibimbap hot throughout the whole dinner. If you want to tone down the spiciness of the kimchi soup, perhaps you may want to try adding cucumber or tomatoes.

Byeeee Miso soup!

Kam sa ham ni da~~~

 
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Posted by on August 13, 2012 in Raw soup, Vegetarian

 

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Potato Cheese Soup-To Ah Yang with Love

Ah Yang, this entry is dedicated to you!

We hope this is a recipe you can enjoy in Scotland and think of us! Lol.

We can imagine you enjoying this soup with a few slices of toasted bread while studying in your residence during one of the cold, cold European nights. Hoe suggested some Irish stout to make it a more complete experience. 🙂

Potatoes alone might be abit too bland. That’s why we added cheese and curry powder to excite the taste bud.

Ingredients: Potatoes, cheese, cauliflower, curry powder, milk, garlic, onion, salt, pepper, butter

We blended 1 large potato using our food blender and cut the other potato into small cubes to add into the soup. The soup feels much better when you have some potatoes to crunch on and enjoy.

In order to lower the total calorie count for this soup, we cheated by adding cauliflowers so as to replace some of the high carbohydrate potatoes.

 
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Posted by on July 29, 2012 in Recipes, Vegetarian

 

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Grilled Capsicum Beetroot Soup

Hoe randomly picked up an organic beetroot today and yes! I enjoy experimenting new ingredients. 🙂

While he was keeping his fingers busy on his mobile phone searching for a perfect way to manage the beetroot, I was keeping my eyes on the beetroot, thinking of a perfect soup to wash away the “sand-like” feeling on my tongue.

Right. I’m an arrogant chef. And today, I requested for some private time in the kitchen. Yup. All by myself.

I made a yummy mushroom overload burger and a thirst-quenching soup for dinner to separate our tongues from the roof of our mouths. Hey! Did I just say yummy? :p

Ingredients: Grilled red and yellow capsicum, beetroot, onion, garlic, carrot, tomatoes, salt, thyme, milk, cream.

Beetroot is rich in antioxidants and imparts the soup with a deep crimson red colour. Apart from the popular ABC (apple, beetroot, carrot) fruit juice, we found this vegetable great in soups as well!

Beetroot is refreshingly sweet with an earthy aftertaste. To our pleasant surprise, it went perfectly well with capsicum in complementing the sweetness in this vegetable soup. Hello beetroot! We will definitely make you a common ingredient in our future recipes!

 
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Posted by on July 14, 2012 in Recipes, Vegetarian

 

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Honey Cherry Tomato Soup

In case you are wondering if we are dieting and just having soup for dinner, this post will help clarify your doubts! We aim to have a nourishing and nutritious meal every time(especially when we are cooking at home) and so this time I’m having steak while Bly has white fish to go with our honey cherry tomato soup! Got to admit, I’m  quite a meat lover. 🙂

Ingredients: Honey cherry tomatoes, basil, onion, milk, salt, pepper.

As you can see from the picture, we’ve made this version of tomato soup slightly more watery. We wanted to create a recipe that’s much more thirst-quenching to complement our dinner.

You’ve really got to try making tomato soup using honey cherry tomatoes. In terms of price, honey cherry tomatoes definitely cost a bit more than the local tomatoes. In terms of taste, we do find that there is a difference in sweetness between the 2. Honey cherry tomatoes are just outright sweet while for local tomatoes, it’s a sweet aftertaste emerging from the initial sour taste. 

 

 
 

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Cream of Leek Soup

We wanted to experiment leek as our main ingredient. If you search the Internet, you will find “Potato and Leek Soup” as the most popular leek soup. Well we are not as impressed by the high calories content of potatoes and so we opted to do a pure leek soup instead.

Leek has a mild onion-like taste. This is the first time we are using leek as an ingredient, so we were careful in experimenting with it in order to preserve the main characteristic of leek in the soup.

Ingredients: Roasted leek, onion, milk, flour, organic vegetable stock , salt, pepper, thyme.

We roasted the leeks to enhance the flavour. Leek has a taste similar to onions, so be careful not to add too much of it or you might end up with the overwhelming leek flavour, stinging your taste buds.

We have both concluded we would probably not use this recipe again. Wouldn’t say it taste bad, just that it doesn’t feel outstanding or memorable enough for us to do it again.

 
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Posted by on July 1, 2012 in Recipes, Vegetarian

 

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