Pumpkin, Cauliflower and Broccoli soup.

This is such an easy and straightforward recipe but oh so flavourful.

I got this colourful pumpkin and decided I just had to make some soup from it. Look at how pretty it is!

Since we buy our pumpkin whole here, I usually clean, peel and chop up then freeze in a ziplock bag in desired portions. It lasts ages that way.

The soup ingredients are:-

  • 1 tbsp each salted butter and olive oil.
  • I chopped onion.
  • 1 tsp coriander seeds.
  • 4- 5 cloves of garlic.
  • About 3 cups pumpkin. (Peeled and chopped into cubes).
  • I small head of cauliflower, chopped.
  • 1 small head of broccoli, cleaned and chopped.
  • 1 stalk of celery.
  • 1 tbsp of grated ginger and whole turmeric.
  • Salt and pepper.
  • 1 teaspoon of balsamic vinegar.
  • Mixed spice blend.

Method.

  • In a sauce pan, add the coriander seeds, toast them a bit then crush roughly.
  • Add the butter to the pan as well as the onion, garlic, grated turmeric and ginger.
  • Cook them well and add the celery as well as the broccoli stalks.
  • Next go in the rest of the vegetables and one cup of water or stock, as well as the balsamic vinegar.
  • Let simmer till soft and cooked, then blend to your preferred consistency.
  • Be careful with the salt due to the salted butter and if you are using flavoured stock.

Once ready, ladle into bowls and garnish.

I garnished mine with a drizzle of extra virgin olive oil, some cayenne and the mixed spice.

The soup is beautiful, creamy, aromatic, filling and so yummy!

We had the soup with these totally delicious herb and cheese rolls.

Look at those rolls! I will share the recipe soon.

Quick and Easy Celery Rice.

This is a perfect dish for those weekdays you want something that is easy and quick to make, healthy and obviously tasty too. It is also great for the kids to carry for lunch to school.

Celery is rich in antioxidants which makes it easier for the body to fight inflammation, maintain blood pressure and It is low in calories and high in fibre, vitamins and minerals. I also like its versatility. The stalks are great raw, in a juice, in soup, in stews and the leaves can be used to garnish the soups or blended up and added to the dish. Even drinks; do you prefer a Bloody Mary to a Fiery Mule or a Bloody Caesar? They all use celery.

It has also been purported to boost some male pheromones but hey, lets just focus on the food here...

Did you know celery is one of the amazing vegetables that still retains its nutrients when cooked? Which makes it amazing to add on to stews, soups and rice like we have done here.

For this simple celery rice, you will need:-

  • 1 cup of basmati rice ( cleaned, soaked and drained)
  • I small bunch of celery (cleaned and stalks chopped, Set the leaves aside)
  • 1 tsp fennel seeds
  • 2 tbsp already deep fried onions (birista)
  • I tsp ghee
  • Salt and pepper to taste.
Blend the celery leaves with a bit of water till smooth. Set aside.
Heat your pan, add the ghee. Once hot, add the chopped celery stalks.
Add in the paste and mix well. Add your salt and pepper.
Add in the drained rice and mix in well ensuring all the grains are covered well by the ghee and celery mix.
Add in 2 cups of water, bring to the boil, then cover and let simmer till all the water is absorbed and the rice is cooked.
Once ready, add the fried onions and mix in well before serving.

Each spoonful of this rice is a delight. It has the right colour, flavour, texture and nutritional benefit to hold up on its own as a main dish. It is perfect for a packed lunch for the kids on its own ,or with a salad on the side.

What would you prefer to have this dish with?

Also check out my two celery recipes already up on the blog. Here is a simple celery soup to delight your taste buds, and another heartier and delicious version of celery and arrowroot soup here.

Try them out, share your feedback, share with your friends and do not forget to subscribe so you do not miss out on other awesome dishes.