Saturday, 8 September 2012

Broad Bean, Courgette and Potato Soup with Coriander

Broad bean, courgette and potato soup

The broad beans make this soup very satisfying, but to make a real meal of it, it would go very well with  the soda bread ciabatta I posted recently. Despite the horrible cold and damp weather we have suffered this summer, we did get some very good potatoes, a large crop of broad beans and lots of courgettes from our allotment (not to mention runner beans, French beans, kale, lettuce, rocket, mangetout, beetroot, cucumbers and tomatoes- with pumpkins and squashes to come....) While we have our own organic veggies available, I like to make as many meals as I can without bought veg as our own is so much tastier. This quick and easy lunch soup is one of those. I would have also added fresh coriander too, but we didn't grow any this year. This recipe serves at least 4 as a meal in itself, and making the soup using a pressure cooker speeds up the process too.

300g diced potato (about 1 1/2 med. potatoes)
400g courgettes, sliced
500g broad beans, cooked for a couple of minutes
1 tab olive oil
1 tab soy sauce/ Liquid Aminos
1/2 tsp coarse black pepper
1 tsp seasalt
1 rounded tab ground coriander seed
1 litre of water

  • Gently saute the potato and courgette in the oil, using a pressure cooker with the lid off.
  • Add the seasonings, soy sauce and water. put the lid on and once up to pressure, it will take about 3 minutes for the veg to become soft.
  • Blend or mash with a potato masher (which is what I used, as the Magimix was temporarily out of action).
  • Add the beans and bring back to a simmer, adjusting the seasoning if necessary.

Monday, 3 September 2012

Wholewheat Soda Ciabatta- yeast free bread

Soft and fluffy soda bread...

... with healthy pumpkin seeds and extra-virgin olive oil
This is my husband's recipe- he cannot tolerate yeasted bread, so either I make chapattis or he makes this when he gets up in the morning. (It's usually all gone by lunchtime!) For one loaf:

400ml (about 2 cups) wholemeal flour
200ml white flour
5 tsps baking powder
1/2 tsp salt
30ml olive oil 
pumpkin seeds for scattering over the top of the loaf
  • Mix everything except the oil together.
  • Rub in the oil with your fingers.
  • Add enough water to make a firm, smooth dough that's not too sticky.
  • Pat into a long loaf shape and place on an oiled baking tray.
  • Smooth the surface of the loaf with wet fingers.
  • Sprinkle with pumpkin seeds and gently press in, then dust with white flour.
  • Bake for about 20mins or until golden on top in an oven preheated to 200C.
This bread is absolutely delicious toasted! I'll be experimenting with this recipe as a yeast-free pizza base in the future, so watch this space :)