Since returning from my overseas adventures I have been a little flat, a bit unwell, somehow not quite right. I’m not sure if it is because I am missing my sister and her family so immensely, or because a part of my soul feels like it belongs in Europe, but since returning to Melbourne I have felt somehow stuck and as though I am coming down with something. In times like these I need comfort, so I have uploaded here 3 Comfort Food recipes, that although are by no means “junk food”, they may not be as raw and “whole” as I might like. I hope they provide some comfort for you…
VEGGIE SOUP & GARLIC DILL TOAST
This recipe (except for the Cheezley addition) was given to me by one of my relatives in Latvia – Gunta.
2 large Carrots
4 Zucchinis
1/4 head of regular white Cabbage
1/2 head of Cauliflower
Cheddar Cheezley
Salt ‘n Pepper to taste
1 bunch Dill (wash and dry off before using)
4 cloves Garlic
4 Tablespoons Melrose/Nuttelex spread
6-8 slices Organic Rye Sourdough Bread.
1. Bring 1 litre of water to boil in a large saucepan
2. Chop up all veggies into 1.5-2 cm sized pieces
3. When water begins to boil, add carrots, turn down heat to low, simmer with lid on for 2 minutes
4. Now add the cauliflower and simmer a further 2 minutes with lid on
5. Add zucchini and cabbage, stirring veggies through the water. You may add a splash more water if you feel you need to. Place lid on and simmer for 6-8 minutes. Test carrots to ensure they are softening.
6. Turn heat off and scoop most of the liquid into a bowl
7. With your stick blender, simply blend all veggies together until smooth within the saucepan
8. Add salt and pepper and the liquid back into the saucepan and gently blend together until you have a smooth consistency.
The soup is now either ready to serve, or you can set it aside to gently re-heat later when needed.
Once soup is served in bowls, add desired amount of Cheezley and stir through.
Soup serves 4 large bowls.
GARLIC & DILL BREAD
1. Preheat oven at 180 C
2. Finely chop Dill and place in a dish
3. Finely chop Garlic and add to dish
4. Add 4 Tablespoons of vegan spread (Nuttelex/Melrose) and mix ingredients together
5. Spread over one side of bread slices
6. Place on baking tray and bake in over for 10 minutes.
If you are going to eat the soup straight away you will need to turn your oven on to pre-heat at the same time you start boiling your water for the soup. While soup is cooking, make the toasts and pop them in the oven so they are ready once soup is blended and ready to serve.
