Category Archives: Vegtable stock

Recipe: Thai Yellow Soup

Hmmm a traditional Thai soup recipe? Hell to the no! This is anything but. I came up with the idea for this recipe after an experiment in making Thai chicken curry. The chilli I used for the curry was a little lacking in the heat department and as a result I ended up with a curry that had almost no heat.

It still made for a fantastic tasting dish, just not what was originally intended. The lack of heat meant that all the other herbs and spices were able to come through in full force. Which led me to thinking about what else I could use similar flavours in because they are so great together.

This is the first of those ideas to make it to the “perfected recipe” stage and it’s a butternut squash and sweet potato soup of sorts but that doesn’t really make for a snappy title so given the inspiration and appearance I’m calling it Thai Yellow Soup.


Thai Yellow Soup garnished with a sprig of basil and a dash of truffle oil
Thai Yellow Soup garnished with a sprig of basil and a dash of truffle oil

Ingredients;

1 x onion, diced
1 x carrot, diced
2 x sticks of celery, diced
2 x cloves of garlic, finely diced
quarter of a chilli, diced
Thumb sized piece of ginger, finely diced or grated
Pinch of ground coriander
Pinch of ground cumin
1 x butternut squash, diced
2 x sweet potatoes, diced
Veg or chicken stock
1 x star anise
1 x handful of fresh coriander
1 x handful of fresh basil
1 x handful of fresh mint


Place a large saucepan over a medium high heat, once it has warmed add a little oil, just enough so that you can slow fry the onion until it is soft, then add the carrot and continue to gently fry until they start to soften.

Next you want to add the celery, garlic, chilli, ginger, ground coriander and ground cumin. stir it all together and continue to fry for about a minute this should be long enough to warm and release the fragrance of the garlic, ginger, coriander and cumin.

Add the butternut squash and the sweet potato to the pot and stir together. Add enough stock to cover all the contents. Drop in the star anise, fresh basil, coriander and mint, then stir and bring it to the boil. Simmer gently for 30 – 40 minutes, stirring occasionally. When the sweet potato and butternut squash start to break up as you stir remove the soup from the heat and blend until you have a smooth purée.

Return this to a low heat. Then taste and season. If you are happy with the consistency of the soup you can proceed to the eating phase, if not, you could thin it by stirring in boiling water or by adding milk or cream.

I like to serve this soup drizzled with a little truffle oil for added decadence and a crusty bread roll is a great accompaniment to any soup.

Recipe: Allium and Root Veg Soup

A Bowl of Allium and Root Veg Soup with a drizzle of cream and some fresh chives
A Bowl of Allium and Root Veg Soup

Ingredients;

2 large potatoes, peeled and diced
1 garlic clove peeled and diced
3 large leeks, sliced
1 parsnip, diced
1 onion, diced
110ml white wine
500ml onion stock (or vegetable stock)
100ml cream
700ml vegetable stock
Olive oil
Salt and Pepper

Serves 4-6

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Place your saucepan on a medium to high heat and add a splash of olive oil. Once this is up to temperature add the potato and garlic and fry gently until the potato starts to soften. Stir this regularly to avoid the garlic burning.

Once the potatoes have started to soften add the leeks and continue to fry until they too have softened.

Next add the wine, onion stock and cream and bring this to a simmer, cover the saucepan and leave to simmer and reduce for 30 – 40 minutes, stirring occasionally.

At this point you should have very little liquid left in your saucepan. Add the vegetable stock and simmer for a further 15 minutes, then remove from it the heat and allow it to cool a little.

Next, pour the soup into a blender and blend until smooth. As always if the soup is thicker than you would like you can thin it with some additional stock. Give it a taste and season with salt and pepper if needed, and you’re ready to serve.

I’ve served this alongside a pizza base, drizzled with extra virgin olive oil, some Gruyère and goats’ cheese (no tomato sauce), baked for about 8 minutes as you would a normal pizza. This combination brings out the flavours, even more, in both.

This soup can be frozen although it is best served fresh with a little drizzle of cream and some chopped chives sprinkled over the top.

Recipe: Risotto

Risotto
Risotto

Ingredients;

1 large onion finely diced
1 sweet red pepper finely diced
2 sticks of celery finely diced
2 cloves of garlic finely diced
butter
olive oil
250g risotto rice
2 vegetable stock cubes, mixed with 1.5l boiling water
handful of parmesan finely grated

Serves 4

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Begin by chopping the vegetables as finely as you can. You can use a julienne peeler on the carrot and then cut across the strips for very fine dice.

In a very large saucepan or stewpot, melt a knob of butter with a lug of olive oil. Throw in your vegetables and fry softly on a medium heat for 15-20 mins, until the vegetables soften. The onions should not take on any colour, so don’t have your heat up full whack.

Once the veg is soft, place 2 stock cubes in another saucepan and add the boiling water. Keep this on a low simmer.

Turn the heat right up under your veg pan for 2 mins and add the risotto rice. Stir this well, and once the grains have soaked up the juice from the veg and begun to toast lightly, throw in a glass of white wine (or a good splash of vermouth). As this starts to boil off, reduce the heat again and add your first ladle of stock.

Stir it well and wait for the liquid to be absorbed. Keep the mix moving regularly, as this will encourage the grains to release their starch. Once each ladleful is absorbed, add another ladle of stock (usually about 2-3 mins apart). You should keep this pan at a simmering temperature.

After about 20 mins of adding stock and letting it soak in, taste your rice – it should be soft, with just a hint of a bite. If it’s still too hard, keep on adding the stock as needed. If you start to run out of stock, then top off the stock pan with some boiling water.

Once the rice is cooked, turn off the heat and add another knob of butter and the handful of parmesan. Stir well to mix it in, then put a lid on the pan and leave for 2-3 mins. This is when the magic happens and the mix all comes together… Taste it and add salt as pepper as desired at this point.

You can serve the risotto plain or add whatever toppings you fancy – fried bacon bits & Gorgonzola, pesto, flaked cooked salmon – as your own tastes dictate.

Recipe: Carrot and Coriander Soup

Soup and the smiling face of Culch.ie
Soup and the smiling face of Culch.ie

Ingredients;

Olive oil
2 medium sized onions
2 teaspoons of ground cumin
2 large potatoes, peeled and sliced
1 Kg carrots, peeled and sliced
1.5 L vegetable stock
Large handful of fresh coriander (approx 30g)
3 teaspoons of coriander seeds finely ground
a thumb tip of ginger, finely sliced

Serves 8-10

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Take a large saucepan and place it on a medium heat, add a lug of olive oil and saute the onions till soft. Then add the potatoes, cumin and ground coriander seeds and stir for about a minute.

Next add the carrots, ginger and 1L of vegetable stock, bring this to the boil and leave to simmer for 30 minutes.

Allow this to cool and then blend it with the fresh coriander leaves until smooth. Once done return the soup to the saucepan and gently heat it again. Depending on the veg this soup can get to be very thick, almost like baby food, so while stirring the soup, start adding the remainder of the stock until you get the thickness that you require.

At this point its a good idea to taste the soup and add salt and pepper to taste. Then simply re-heat and serve.