My mother and grandmother always added fennel seeds and local wild celery, both giving the kawlata a very distinct taste and I have done my own variation by sticking to their recipe and adding kale, sweet potato and fresh turmeric which are all very popular at the moment.
High in fibre, antioxidants, minerals and vitamins, barley is one of those old fashioned grains that is perhaps not considered to be as trendy as some other popular ones being marketed today. I like its nutty taste and the soft texture that never becomes mushy and it is lower in calories and fats than most other ancient grains. Combined with fresh mint and greek … Read More Barley and fresh mint soup with greek yoghurt [gluten free, diabetic friendly]
‘The inspiration for this soup came from the irresistible Chicken Katsu Curry at Wagamama. Home made healthy comfort food that you can make quickly at home. Amazing flavours and perfect for January. It takes 35 minutes to prefer from start to serving it but it is even more delicious the day after’ You will need:
The flavour of fresh thyme with tomatoes is delicious and I use fresh turmeric root to give it a boost of natural medicinal properties and I like to use it often and in small amounts
‘Perfect for winter, with lots of fresh ginger, this is such a delicious soup.’ You will need: 1/2 onion 1 large clove garlic 1/2 teaspoon coriander seeds a pinch of ground cumin grated zest of 1/2 lemon 1/2 butternut squash, skin on and chopped 1 medium potato, peeled and chopped 1/2 sweet potato, peeled and chopped 2 medium carrots, peeled and chopped 1 tablespoon … Read More Curried Butternut Squash Soup with homemade coconut milk
Back to healthier eating and with the cold weather this week this soup was wonderful. If you cannot find red rice, you can also substitute with wild rice. You will need: 5 zucchini 1 cucumber A handful of fresh basil leaves Juice of one lemon Grated zest of half a lemon 1 medium potato 1 medium onion 1 large clove garlic 1 spoon olive … Read More Zucchini and basil soup with red rice
An underused vegetable that originates in Central America is the chayote known as centinaria here and it is being cultivated locally. It is so versatile, just like a chameleon as it changes its flavor and appearance to fit into nearly every dish. I wonder why it is a back seat vegetable, it deserve a popemobile! This soup is delicious, great texture and you will … Read More Chayote, Lentil and Mint Soup with grated Maltese gbejna [gluten free]
Inspite of the heat, I am craving this very healthy comfort meal that I make nearly every week in winter. It is so quick to make, no blender, no chopping and you end up with a satiny purée with a bit of texture and it is just divine. My Scottish mother-in-law was not too fond of cooking but she made this soup when I … Read More Scottish Red Lentil Soup, so healthy with no added fat….