It’s still January, so I think that means that it’s still ok for me to wish you a Happy New Year. Hope you all enjoyed the holidays and have found your way back to your routines.
I have made this recipe a few times over the last few months and J and I have really enjoyed it! It’s the perfect soup for cold January weather – and is also super healthy, so great for keeping new year’s resolutions! It came together one night before we were travelling when I was trying to figure out how to use to broccoli and bok choy that were left in my fridge. I found this soup recipe, and changed it to add some spices, some lentils and some other veggies. The result was awesome! I’ve been meaning to share it with you for a while. Here is the recipe:
*Also, you’re going to have to forgive my laziness with picture taking lately. I do intend to get back to my SLR soon!
B&B’s Curry-Ginger Vegetable Soup
- Sauté onion and three cloves of chopped garlic in grape seed oil for about ten minutes.
- Add the broccoli, bok choy, lentils and carrots and sauté for another 5 minutes.
- Add broth and curry, ginger, cumin and turmeric.
- Bring to a boil and simmer for about 30 minutes or until the broccoli and bok choy are tender.
- Salt and pepper to taste.
- Just before it is finished add one chopped clove of garlic.
- Puree and then add lemon juice.
My non Middle-Eastern friends often ask me how to make typical Middle-Eastern dishes. While I am no expert at this, I am slowly picking up the art of Middle Eastern cooking, and I am always happy to share what I learn. This recipe come straight from my Mama. Growing up, we would often eat ‘Ads’ (pronounced ‘Atz’) during Coptic fasting season (in which we were to abstain from all animal products, and basically become vegan for a certain period of time). While I still associate ‘ads’ with fasting, I have come to make this soup often simply because it is healthy, tasty, filling and easy to make. Hope you enjoy as much as I do!
Mom’s Lentil Soup (adz):
1 cup red (which are really orange) lentils
3 cups water
1 small yellow onion (cut in quarters)
2 cloves of garlic
1 carrot cut into small pieces
A few sticks of celery cut into small pieces (optional)
Salt, pepper and cumin to taste
1/2 – 1 lemon
Combine all ingredients (except for the lemon) together in a large stock pot. Bring to a boil, then lower heat and simmer for about 45 minutes (or until carrots are soft).
Using a blender, or food processor, purée the mixture to desired consistency (you can add water if you find the soup to be too thick). Add freshly squeezed lemon juice to taste and enjoy.