This selection of soups is perfect to ward off the winter chill without overloading on the calories.
Easy peasy veggie laksa
- 2 tbsp peanut oil, plus extra if needed
- 1 cup vegetable stock
- 600ml canned coconut milk
- 1 head of broccoli, cut into florets
- 2 carrots, finely sliced
- 3 bok choy, cut into bite-sized pieces
- 6 button mushrooms, halved
- 10 baby corn, cut into bite-sized pieces
- 250g hokkien noodles
- 1 small handful of coriander leaves
- 1 handful of bean sprouts
DIY laksa paste
- 6 mild long red chillies, deseeded
- 2 tsp shrimp paste
- 2 onions, quartered
- 2 tbsp finely grated galangal
- 2 lemongrass stalks, white part only, roughly chopped
- 1 tsp ground turmeric
- 1 tbsp cumin seeds
- 3 garlic cloves
- 1 tsp ground coriander
- 2 tbsp lime juice
- 2 tbsp fish sauce
Place all the paste ingredients in a food processor and whiz until completely smooth. If needed, add a touch of peanut oil to blend.
Heat the peanut oil in a wok or large saucepan over high heat, add half the laksa paste and fry for 2 minutes or until fragrant. Add stock and coconut milk and cook, stirring occasionally, for 5 minutes.
Add the broccoli, carrot, bok choy, mushrooms and corn and cook for 5 minutes or until cooked to your liking.
Cook the noodles according to the packet instructions. Drain noodles and divide between serving bowls.
Using a ladle, spoon the laksa and lots of veggies into each bowl. Top with the coriander and bean sprouts and eat hot.
- 1 tbsp olive oil
- 1 onion, quartered
- 500g butternut pumpkin, peeled and deseeded, roughly chopped
- 500g sweet potato, roughly chopped
- 200g Desiree potatoes, roughly chopped
- 2 garlic cloves, crushed
- 1.5L vegetable stock
- 1 tsp ground cumin
- 1 tsp each salt flakes and black pepper
- 1 tbsp coriander leaves, roughly chopped and more black pepper, to serve
Heat the olive oil on a high temperature. Add the vegetables and cook, stirring occasionally, for 4 minutes or until the onion is softened.
Add the garlic and stock and bring to a simmer for about 5 minutes.
Add the cumin, salt and pepper and simmer for 40 minutes, or until the vegetables are very soft.
Use a hand-held blender to puree the soup until smooth. Top with the coriander and some pepper to serve.
The Nourishing Cook by Leah Itsines is published by Macmillan Australia, RRP $34.99.