Ok. The soup has other vegetables but broccoli is the main star in this healthy bowl of soup.
I’ve been on a soft food diet for a while now and mashed food, porridge, soups and smoothies have been my main go-tos for a quick and easy nourishment fix. I will be posting the other soups too but you can check out some of my smoothie bowl and porridge recipes here and here.
This soup is easy to make. Uses easily available ingredients and is filling enough for a light dinner. Serve it up with some grilled cheese toast or crusty bread and you’re good to go. 🤗
Let’s get started.
Cover and let simmer till everything is well combined, taste then if done to your liking, blend to your prefered consistency.
I usually add a little splash of balsamic vinegar to my soups just to deepen the flavours a bit.
Serve hot in a bowl with grated cheddar cheese on top.
I garnished it with some baobab powder and moringa powder for additional nutrients and to perk it up a bit. They do not affect the soup’s flavour though.
The soup is delicious, colourful and tasty, the kids had seconds. It goes in well with buttered toast, and is perfect for cool days or evenings when you want to a comforting bowl of soup.
It has not been to my pockets’ and tummy’s advantage ending up living right behind one of Kampala’s best pizza spots. These guys serve up amazing clay oven baked pizza and other Italian dishes that are too good to be passed up.
I have therefore decided to be making pizza at home instead. It’s obviously not as great as the next door one – but it is cheaper, the kids help out and those leftovers in the refrigerator come in handy as toppings. Win! Win!
Herbs of choice and crushed garlic ( I use a tsp of mixed dried herbs and about 5 crushed cloves of garlic).
For the pizza sauce, I use this recipe from Becca’s Kitchen on IG. I like how straightforward, simple and tasty it is. I prefer using honey to sugar and not blending it up, letting it remain a bit chunky.
For the cheese topping, use what you like. My preferences are aged gouda, mozzarella or any cheese from Kyaninga Dairy , however I usually go with what I have at the moment.
No pizza stone? That is ok. You can use your baking sheet with some corn flour or semolina sprinkled on it so the dough does not stick to the sheet.
This dough recipe is enough for four mini pizzas, two medium or one large one. I usually make two medium pizzas from this; one vegetarian and the other with meat.
Once I add the toppings of choice and the cheese, I bake them for about 15- 20 minutes at 190°C. The time may differ due to different reasons; your oven settings, how thick your pizza base is and your toppings, even what rack you place it on.
As my son would say, its “easy peasy” pizza. Plenty enough for a filling weekend dinner and next day snack, and you can make it as delicious, decadent, cheesy or healthy as you wish.
One of the things I love about Kampala is easily accessible food and ingredient choices that are healthy, delicious and easy on the pocket.
Butter, cheese and ghee are much cheaper here than back home and the cheese I have had so far is definitely better in terms of quality and taste.
One of my favourites is goat cheese by Kyaninga Dairy. You can read more about them here. I like the Mpanga and Toro options. Creamy, delicious, decadent goodness right here my mouth is watering right now.
You can have it as a spread, in a salad, on its own as a decadent treat. Or make some great pizza with it as we did one time. I used this recipe and do not forget that glaze, the flavours work so well together!
I also like Sanatos Cheese options. Especially their gouda and cheddar options.
I like this on pasta dishes, or mashed a bit with the potatoes when making shepherd’s pie.