Because I'm on a quest to lose weight and lower my blood pressure, my diet is now heavily focused on vegetables. I’m collecting some good recipes and because I live to serve you, dear reader, I thought I’d share a few.
Here’s a quick and easy method for making veggie soup. Drop a
couple of chopped onions and a handful of garlic in an about a tablespoon of oil in a deep stock pot. Add whatever fresh veg you have handy — shredded carrots, sliced green beans,diced celery (you can also use frozen) — and let it cook for a few minutes. If you have leftover veg in the fridge, or cooked potatoes, add them at the end. For a heartier soup, throw in a handful of peas or lentils at this point. Drop in some seasoning — a big spoonful of Herbes de Provence works, or for fun, try curry (I love spices from Arvinda.
Add six cups of broth, either homemade or store-bought (choose reduced sodium). Add a 14-ounce can of diced tomatoes, with juices. Let simmer. If you like, skip the lentils and add a can of (well-rinsed) canned beans now. At the very last minute, toss in a few handfuls of fresh spinach. Add salt and pepper.
Another quick veggie dish, courtesy of my brother Michael, who is an outstanding chef. Sweat two onions, and add garlic and ginger. Add curry powder, cumin, cinnamon, thyme, ground fennel seeds*, and cook for two minutes or so. Add one 14-ounce can diced tomatoes – with juice, one 14-ounce can of chickpeas, a little water or stock, and cook for ten minutes. Add one
14-ounce bag of spinach and cook till wilted. Finish with chopped coriander, and plain yoghurt if you want. Serve with naan, as a side dish, or on quinoa or couscous as a vegetarian main. *My variation - cook thinly sliced fennel with the onion and omit fennel seeds. Divine.