Carrot & Coriander Soup

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Autumn is now upon us in London, and I’m feeling the drop in temperature instantly. I tend to make heaps of soups during the winter months. They are great for lunch as they fill you up but are super nutritious also, if you use the right ingredients. Carrots are a great source of fibre and are also high in vitamins C & K, and once again, here I am trying to increase my vitamin K levels in the lead up to my birth. They are also a good natural source of iron and folate, important not just during pregnancy.

Ingredients

Drizzle of coconut oil
About 8 large carrots
2 potatoes
1 onion
1 tsp ground coriander
1 tbsp organic vegetable stock in 1.5 Litres boiling water
Salt & Pepper
Large handful fresh coriander

Method

Peel and chop all the veg then heat the oil in a large saucepan. Once hot, add the onion and cook for a minute, then add the potato, cook for a further minute, stirring a lot. Finally add the carrots, followed by the ground coriander, then add your stock and mix well.

Add a little pepper, wait until it just starts to boil then turn down, put the lid on and leave it to simmer for about half an hour.

Once all the veg is soft, either use a handheld blender if you have one, or put it all in a food processor, along with the fresh coriander, and blend. Taste to see if it needs any salt and as add required.

Enjoy!

Love,
Lauren

Aubergine & Tahini Dip with Oryx Desert Smoked Salt

Hatzilim im Tchina

This is a very common dip in Israel and I often make it for Shabbat dinner. Traditionally the aubergine will be cooked on an open flame, giving it a smoky flavour. Using Oryx Desert Smoked Salt gives it that same flavour, while simply roasting it in the oven.

Ingredients

1 large aubergine
2 tbsp tahini
juice of 1/2 a lemon, or to taste
1 tbsp extra virgin olive oil
1 clove of garlic, finely minced
1/4 tsp ground cumin
small handful fresh coriander leaves
Oryx Desert Smoked Salt
Black pepper

Method

Heat the oven to 200C.
Pierce the skin of the aubergine with a sharp knife a few times. Place it in the oven, straight on the rack. Roast until the skin is blackened and the interior is soft, about 40 minutes. Remove from the oven and allow to cool.

Remove the skin of the aubergine and chop up the flesh. Combine with the rest of the ingredients, adding the smoked salt and black pepper to taste.

Health & happiness!

Love,
Raine

Roasted Lemon, Sweet Potato & Corn Salad

Roasted Lemon, Sweet Potato & Corn Salald

I recently posted my recipe for Roasted Lemon Ice Cream. The roasted lemons also work beautifully in savoury dishes, especially when combined with Mediterranean or Middle Eastern flavours. This salad is filling enough to have as a meal on its own, or it makes a great side for a family braai (South African BBQ) or picnic.

Ingredients

2 lemons, quartered lengthways
475g sweet potato, sliced into 2cm rounds
2 tsp chilli flakes
extra virgin olive oil
3 cobs of corn
250g mini rosa tomatoes
200g black olives
a big handful of fresh coriander
5 spring onions, finely sliced
2 tbsp extra virgin olive oil
2 tbsp raw apple cider vinegar
1 tbsp organic maple syrup
Salt and black pepper

Method

Preheat the oven to 200C.
Place the lemons in an ovenproof dish and roast until soft and slightly caramelised, about 45 minutes to an hour.
Toss the sweet potatoes and chilli flakes together, along with a drizzle of olive oil and some salt. Roast until tender, 30 to 40 minutes.

Boil the corn in a pot of water until done, about 20 minutes. Cut the kernels off the cob.

Whisk together the 2 tbsp olive oil, vinegar and maple syrup.

In a large salad bowl combine the sweet potatoes, corn, tomatoes, olives, spring onion and coriander. Remove the pips from the lemons and then scrape the soft, juicy flesh into the salad, discarding the skins. Add the dressing, and salt and pepper to taste, and toss everything together.

Health & happiness!

Love,
Raine