I just love recipes and home cooking I suppose it's my Polish heritage and all those early years where l would make mud pies and cups of tea for the chickens in the backyard with my old silver Aluminum teapot. I'm a homebody, it's a great day if l have baked or cooked, done something crafty and played with Poppy. I thought it might be fun to share a recipe weekly here at PoppyFox HQ. My mother-in-law shared this soup recipe with me and it's fast becoming a favourite in this cold weather. Easy to prepare, adapt, freeze and reheat.
1 large Carrot
1 large onion
1 bunch of Bok choy
1 cup of Arborio Rice
1 litre of Chicken Stock
Olive Oil for cooking onions
1 Tsp of Keen Curry Powder
Salt and Pepper to taste
Coriander to garnish at the end (optional)
How to Make it
Place 2 tbsp of Olive Oil in a saucepan over medium heat. Dice finely one large onion and cook it til golden. Add Curry powder (this could be the traditional Keen powder or any curry powder) to onion and 1 cup of rice, stir til the rice grains are coated. Grate 1 large carrot finely and add it to the saucepan along with 1 litre of chicken stock. For Vegetarians add vegetable stock to soup. Bring to the boil then turn down to a simmer for about 15 mins stirring occasionally. When grains of rice are cooked add the chopped Bok choy to the soup and continue to cook for 1 minute. Turn off the heat. Season soup to taste. This might mean an extra pinch of curry powder or some pepper and salt. Sprinkle finely chopped coriander to the soup.
Serve with toasted sourdough. I served mine with some grilled cheese sourdough and the family loved it.
Variations to recipe
For those that are vegetarians or like more veggies. Use Vegetable stock instead of chicken stock. Try adding any or all of these peas, corn, small diced potatoes or parsnip, celery, zucchini to the soup. Any short grain rice would work l like Arborio rice as its a short grain rice it's high in starch, absorbs liquid well and stays firm to the bite. If you don't eat rice then try pasta, little shapes or macaroni noodles, or rice noodles. For those that need to be gluten free try quinoa as it would work too. I like using the white Quinoa but you can also buy an organic white, red and black Quinoa. I would cook this separately in stock and then introduce it to the soup at the end to make sure the grains are perfectly cooked. Along with legumes like lentils, chickpeas or kidney beans. You could serve this with garlic bread, or toasted herb bread, garlic Naan bread, toasted sourdough or even a toasted sandwich or just eat it on it's own.
Freezing the Soup
If you want to freeze the soup l suggest cooking the rice till cooked but firm and leave out the asian greens. When you defrost the soup then add this or any other leafy green or watery vegetable like zucchini in the reheating phase on the stove.
What you have been cooking lately? Feel free to share the recipe with us.
Have a great Wednesday everyone.