Archive for the ‘Soup’ Category

Carrot & Fennel Soup and Kumara, Kohlrabi, Carrot & Fennel Soup

In Soup on December 8, 2012 at 8:20 pm


Whew! That’s a bit of a mouthful, isn’t it?

I didn’t have much time to photograph my soups, so apologies for the awkward presentation. I rather like keeping my soup in jars; it means you can store it in nice manageable portions, plus it looks much prettier than tupperware.

Anyway, fennel was one of the things I didn’t mention earlier which I also had in my garden. I had planned on doing one of my staple dishes – fennel risotto with black olive pesto – but discovered I didn’t have any sundried tomatoes for the pesto. So I settled on soup instead.

I got inspiration for a carrot and fennel soup from a magazine somewhere, but for the life of me cannot remember which one. After getting the first stages of the soup underway, I realized that I only had two carrots – hardly enough to make a proper carrot soup! Therefore I adapted my plan to use what I had on hand – some kumara (nz sweet potato), kohlrabi (also from my garden) as well as the two carrots and fennel bulb.


The recipe is roughly as follows:

olive oil, butter or margarine

1 large onion, finely diced

1 fennel bulb, finely diced

2 carrots, peeled and diced

2 large kumara, peeled and diced

2 kohlrabi, peeled and diced

approx. 3-4 cups vegetable stock (though you could use chicken or another stock, if preferred)

cream, to taste

salt and pepper, to taste

Have your vegetable stock heated and ready, I keep mine at a bare simmer. Heat the oil, butter or margarine in a med-large saucepan. Add onion, cook until soft but not browned. Add the diced fennel and let it cook for a few minutes also. [You could probably add some spices here, if desired – like curry powder or cumin – but I found the soup fine without any.] Add the rest of the vegetables, stir quickly and add the stock. Bring to the boil; reduce to a comfortable simmer and leave until all the vegetables are cooked through – test this with a fork or knife. Once cooked, blend with a blender stick (very handy, that way the soup can stay in the pan) or if you don’t have a blender stick, use a food processor. Return to pan, season with salt and pepper. I prefer to use a very strong flavoured stock so I often find I don’t need to season. Add cream as desired and serve!

Note: this is one of the few times I haven’t included garlic in the recipe. I always put garlic in my soups, even when recipes don’t include it. However here I thought it might compromise the lovely fennel flavour and distract from some of the other subtler flavours going on with the kumara and kohlrabi.

After buying some carrots, I made the same soup again, only this time the vegetables used were 5 carrots, 1 fennel bulb and 1 potato. However, I found I actually preferred the first version, even if it didn’t have such a pretty colour.

A Few Things: Rustic Vegetable Pie, Black Bread & Roasted Pumpkin/Parsnip Puree

In Baking, Bread, Cheese, Soup on August 19, 2012 at 6:26 am

I made this pie a few days back, but sadly it ended up getting devoured  before I could finish taking photos (slices). It’s quite a funny sort of ‘pie’ – definitely something in between a rustic pie/tart and a pizza, and incorporates potatoes into it too, surprisingly. That said, I have to say, it didn’t feel overly heavy and was quite a delicious and cheap meal. The recipe came from a NZ Home and Garden Magazine, I think – and was in my old recipe book of clippings. To save myself time, I decided to scan the recipe rather than type it out. A bit sloppy, perhaps but it saves time! I would definitely like to make this again and see if I can my base to explode like theirs does in the picture (I don’t know how they do that, they must have made it in summer).

Another day I made some black bread and served it with a roasted pumpkin and parsnip puree. Originally it was going to be soup, but essentially it was just a slightly thinned out puree of roasted parsnip and pumpkin with sauteed onion and garlic, and a wee bit of stock – so call it what you will! The black bread recipe came from 101 Cookbooks and once again gave me the opportunity to use my rye meal flour and molasses. It was slightly sweeter than I was expecting, but that wasn’t necessarily a bad thing!

Mushroom Stroganoff

In Main meals, Soup on October 27, 2011 at 11:45 pm

My favourite veggie shop was offering two bags of portobello mushrooms for $3, an offer too good to pass up! I couldn’t be bothered cooking a pasta base for it – though I haven’t eaten it all yet, so it is still possible that I may still do it, or else I could just eat it with toast slathered with butter….mmmm! If I do something with it, I’ll add some more pics later. I used Alison reliable ‘Dishes without Red Meat’ for recipe inspiration.

Mushroom Stroganoff