The Winter Edition

It’s a while since I wrote a recipe blog on here so, I thought I’d pop a couple of winter offerings from today’s Yoga Brunch - Sense The Joy - for those of you who were unable to join us.

Saffron, Parsley and Jerusalem Artichoke Soup

I wanted something warming for our brunch, a good hearty soup with lots of depth and flavour. I chose this Saffron, Parsley and Jerusalem Artichoke Soup for it’s versatility, you can play about with different vegetables in addition to the artichokes, perhaps leeks or pumpkins. On this occasion I’ve chosen carrots, for their vibrant colour, making the soup more visually inviting. You can change up the herbs too, thyme works well and you could add some cavolo nero wilted in the soup once blended.


Saffron, Parsley and Jerusalem Artichoke Soup


Serves 6


2 large onions, peeled and chopped

3 garlic cloves, chopped

500g Jerusalem artichokes, scrubbed, topped and tailed and chopped

400 carrots , scrubbed and chopped

2 tbsp parsley or thyme, leaves only

1.5 good organic vegetable stock

4 tbsp rapeseed or olive oil

Good pinch of saffron strands

Seas salt and freshly ground black pepper

1 small lemon, juice and zest


Heat your oil in a large heavy pan on the hob over a medium heat. Add your chopped onions and fry for 10 minutes until soft and translucent, stirring the onions round the pan to avoid any catching. Add the garlic and gently stir and cook for a further minute. Stir in the artichokes, carrots and a little salt, make sure all the vegetables are coated in the onion and garlic mixture. Cover your pan with a lid and let the artichokes and carrots sweat for about 15 minutes or until tender. Ensure to stir the vegetables often.


Once the vegetables are tender add the stock, lemon zest, herbs and saffron. Stir everything in the pan and bring to the boil, before lowering the heat to a simmer and cook for 30 minutes or until your vegetables are tender and soft.


Take your pan off the hob and leave to cool slightly before whizzing the soup in your blender until smooth. I use a food processor for this but a hand blender will also do. I usually blend the soup twice in batches and then add the lemon juice adding a little more stock if my soup is too thick. Season your soup to taste adding freshly ground black pepper.


Serve in warm bowls with a drizzle of extra virgin rapeseed or olive oil. I served this soup with a herb gremolata.


The soup freezes well for up to 3 months.


I served my soup with a simple Gremolata and a sourdough ciabatta from a local bakery. Here’s the gremolata recipe.


Gremolata


Enough for 6 servings.


Small bunch of parsley leaves

1 small lemon, juice and zest

1 large glove of garlic, minced

1/4 red chilli, minced with a microplane

3 tbsp Olive oil

Sea Salt

Freshly ground black pepper


Put all the above in a food processor and blitz until you have a rough gremolata. Check the seasoning and add any extra salt if needed. Top your soup with a spoonful of gremolata and allow it to be swirled round.


Caramelised Fennel

I realised that we hadn’t had any fennel in our brunch offerings recently and this recipe just sings sweetly amongst the more earthy winter vegetables. Roasted fennel is very different when cooked, it doesn’t have that strong liquorice taste that so many people struggle with. This is a quick and easy recipe, your can make it a centre piece or perfect as a side.


Caramelised Fennel with herbs and spices.


Serves 4


2 large fennel bulbs, take off the fronds (keep for later), discard the outer layer and cut into wedges

2 large garlic cloves, minced

2 tbsp balsamic vinegar

1 lemon, zest and juice

2 tsps thyme, leaves only and a few sprigs for dressing

2 tbsp coconut sugar (or sweetener of choice) lovely with maple syrup

1 tbsp freshly ground coriander seeds (best done in a pestle and mortar or spice grinder)

4 tbsp olive oil

Good pinch of sea salt

Freshly ground black pepper


Preheat the oven to 160c


Put your prepared fennel wedges into a large ovenproof dish. Drizzle over the olive oil, balsamic vinegar and lemon juice. Sprinkle over the thyme leaves, zest, coriander and coconut sugar, a good pinch of salt and the freshly ground black pepper.


Put the dish in the hot oven for 20 minutes before carefully turning the fennel wedges and adding a little water to the dish. Once turned, return the fennel to the oven and increase the heat to 180c for another 20 minutes before turning again and cook for another 5 to 10 minutes. Add a little more water if needed. Once tender and caramelised remove the fennel from the oven. Sprinkle with thyme sprigs, fennel fronds and then serve.


You can eat this dish warm or cold in a salad. Enjoy.


#thecompleteretreat

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