ASIAN BROCCOLI SOUP WITH GINGER, CHILLI & LIME

An Asian twist on a classic made extra special with a topping of roasted sweet potato and tenderstem broccoli

Serves 6

200g Tenderstem Brocolli

200g Sweet Potato

Sunflower or Rapeseed oil

2 large heads Brocolli

2 cloves Garlic

1 Chilli, green or red

Thumbsize piece Ginger root

250g fresh Spinach

700ml good Chicken or Vegetable stock

400ml tin Coconut milk

1 tbs mild runny Honey

Fish Sauce (Nam Plam)

Juice 1 Lime

To Serve.

4 Spring Onions

30g Coriander

4 tbs roasted, chopped pistachios

Set Oven to 200c

Cut the tender stem lengthways into 2. Peel and dice the sweet potato into 2 cm cubes. Place on a baking tray, drizzle with a little oil, season and roast for 15 mins or until the potato is soft and the tender stem slightly charred.
Break the broccoli heads into florets and slice the stalk. Peel and finely chop the garlic and cut the chilli lengthways, discard the seeds then chop finely. Peel and grate the ginger.
Heat a little oil in a large, heavy based pan, add the garlic, chilli and ginger and fry over a gentle heat until softened and just beginning to colour.
Add the broccoli florets and stalks, coating them in the oil and cook for a few minutes before adding the spinach.
Pour in the stock and coconut milk and simmer for approx 10 minutes until the broccoli is tender.
Liquidise until completely smooth, add the honey, fish sauce, lime juice and a good grind of black pepper.
Finely slice the spring onions and roughly chop the coriander.
Serve the soup topped with the roasted vegetables and sprinkled with the spring onions, coriander and pistachios.

ROASTED CAULIFLOWER & SAVOY CABBAGE SOUP WITH BACON AND CARAMELISED ONION

A wonderfully creamy soup with delicious topping

Serves 4 - 6

150g Bacon or Pancetta

700g Cauliflower, stalk discarded, broken into florets

300g Savoy Cabbage, washed and cut into 3cm slices

3 Garlic cloves, unpeeled

Olive Oil

800ml Chicken or Vegetable Stock

200ml Dry White Wine

150ml Single Cream

1 tsp Sugar

Sea Salt flakes and freshly ground Black Pepper

Caramelised Onions

2 Onions

3 tbs Olive Oil

Sea Salt flakes

Set Oven to 225c

Start with the caramelised onions by peeling and finely slicing the onions. Gently heat the olive oil in a large frying pan and sauté the onions over a low heat for approx 30 minutes until completely soft and translucent. Season with salt.
Slice the bacon into strips and fry in a dry pan until very crisp. Drain on kitchen paper and keep warm.
Place the cauliflower florets and any small cauliflower leaves on a large baking tray together with the cabbage slices and the garlic cloves. Drizzle with oil, season and roast for approx 25 minutes until the vegetables are tender and slightly coloured. Keep an eye on the vegetables whilst cooking; if colouring too quickly, cover with foil or baking parchment.
Remove a few nicely coloured cabbage and cauliflower leaves and set aside. Place the rest of the vegetables in a large pan, squeeze the garlic cloves and add to the pan together with the stock, wine and cream. Simmer over a medium heat for 5 minutes then liquidise until smooth and velvety. Add more stock if slightly too thick then add the sugar and season to taste.
Serve in large bowls topped with the caramelised onions, crispy bacon and the charred leaves.

Huge thanks to the wonderful Liselotte Forslin for these recipes and to Ulrika Ekblom for the beautiful images.

Contact Liselotte, food writer and recipe creator / Food stylist / Cook book author here: liselotte@lisensskafferi.se

Glorious Soups