This warming soup created by Sarah Tuck was perfect to serve on a chilly winter’s day. We really enjoyed it. The swirl of coconut cream, sprinkle of dukkah and drizzle of honey added just before serving, turned a simple soup into a gourmet experience.
The recipe comes from Cosy, the first electronic cookbook created by Food Writers New Zealand. Inside are 40 family-friendly recipes to enjoy this winter created by many of New Zealand’s best food writers.
We have tried some of the other recipes. Niki Bezzant’s Okonomiyaki (Japanese pancakes) brought back happy memories of our travels in Japan. For her very tasty kiwi version she suggests using finely shredded brussels sprouts instead of cabbage if you wish.
For dinner last night I made Jeni Pearce’s Mighty Mini Meatloaves containing lots of chopped vegetables. You can use whichever ones you have on hand which makes it a very adaptable recipe and full of goodness.
Tonight’s dinner, a not too spicy Roasted Cauliflower and Kumara Curry by Tony Smith, is already in the fridge. Like many curries it is a great make ahead recipe.
There is so much more good food in Cosy ! I am looking forward to trying Julie Biuso’s Crispy Broccoli and Potato stacks, Vicky Ravlich-Horan’s take on good old Mac’n Cheese with its crispy breadcrumb topping and Annabel Langbein’s Chicken & Ginger Noodle Bowl,
Should you feel like indulging head straight to the selection of desserts like Claire Aldous’ Frozen Berry & Apple Coconut Crumble, Fiona Hugues’ Chocolate Croissant Tray Baked Pudding + Salted Cocoa Cream or Robyn Martin’s Cake Tin Apple Pie.
All the profits from this book are going towards the running costs of Meat the Need, a new national charity. Its goal is to supply much needed meat, donated by farmers, to City Missions and Food Banks throughout New Zealand.
I think Cosy is a real gem of a cookbook and it feels good that by downloading a copy you are not only getting some great recipes but are giving a helping hand to the many families who are struggling to put food on the table right now.
Recipe by Sarah Tuck
In stormy times there is nothing like a warming bowl of soup to soothe the soul.
Prep Time 15 minutes | Cook Time 45 minutes | Serves 4
- 2 tablespoons olive oil
- 4 large carrots, chopped into ½ cm pieces
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 large Agria potato, peeled and chopped
- 2 cloves garlic, crushed
- 1 teaspoon finely grated fresh ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon chilli flakes
- 6 cups vegetable stock or chicken stock
- salt and pepper
- 1 cup split red lentils
- 3 tablespoons runny honey
- ⅓ cup fresh coriander leaves
- ¼ cup cream or coconut cream, plus extra for serving
- 3 tablespoons store-bought dukkah
Heat the oil in a large saucepan over medium-low heat and add the carrots, onion and celery. Cover and cook for 10 minutes then add the potato, garlic, ginger, spices and stock. Season with salt and pepper and bring up to the boil. Reduce the heat and simmer for 10 minutes.
Add the lentils and 2 tablespoons of the honey and simmer for a further 25 minutes.
Add the coriander then blitz with a stick blender or in a food processor until smooth. Stir in the cream or coconut cream. If you prefer a thinner consistency, just add a little more stock or water.
To serve, ladle into warmed soup bowls and top with a swirl of cream or coconut cream, a drizzle of honey and sprinkling of dukkah.
To download your copy of Cosy for $10 go to Food Writers
Reviews by Lyn Potter
Parent and grandparent, Avid traveler, writer & passionate home cook