Carrot-parsnip soup with a spicy Thai twist

wortel-pastinaak

Preparation time: 15 minutes
Cooking time: 1 hour

The ingredients:
– 400 g parsnip (3-4 roots)
– 400 g carrots
– 2 cloves of garlic
– 1 onion
– 2 shallots
– 0,5-1 tsp. Thai red curry paste
– 200 ml coconut milk
– 2 cubes of low fat chicken bouillon
– 1 tsp. coriander powder
– salt & pepper
– margarine (optional)

The work:
Clean the parsnip, the carrots, the onion and the shallots and gut in coarse pieces. Peel the cloves of garlic and cut in small pieces.
Put all vegetables you have just cut, the coriander and the cubes of chicken bouillon, into a pot and add 1 to 1,5 liter of water. The vegetables should be well covered with water. If your soup turns out to be to thick, you can still add water later.
Bring the soup to the boiling point. Then turn the heating lower, making sure the soup keeps boiling slowly. At that moment add 0,5-1 tsp. red curry paste, depending how spicy you want it to be.
When all vegetables are soft, about 45 minutes later, you can mix the soup with the blender. If the soup is thick, add more water to your liking.
Finish the soup by adding 200 ml coconut milk, salt and pepper.

The tip:
Since I try to make my soup as low fat as possible, i don’t use fat at all (apart from the fat in the coconut milk). In case you aren’t trying to cut calories, then I would recommend to stew the onion, shallots, garlic and Thai curry a couple of minutes before adding the veggies, the stock and the water.
In case you don’t have any curry paste in the house, you can replace the punch with 0,5 tsp. cayenne pepper and you can add an Asian twist adding cumin. Enjoy.

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Steamed salmon with spinach mash

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Preparation time: 20 minutes
Cooking time: 25 minutes

The Ingredients: for 2 persons

  • 2 pieces of salmon
  • 1 onion
  • 1 carrot
  • 1 cube of fish stock
  • 1 cube of meat stock
  • 6 medium sized potatoes
  • 500 g baby spinach
  • 1 clove garlic
  • olive oil
  • milk
  • nutmeg
  • salt & pepper

The work:

First prep the salmon dish.

Take an oven dish and lay the pieces of salmon in it. Peel the onion and cut it in fine rings. Peel the carrot and cut in in fine slices. Sprinkle the onion and carrots over the fish. Season with salt & pepper. Put a small bit of water in the oven dish and sprinkle the crumbled fish stock in the water around the fish. Cover the dish with plastic wrap. Puncture some holes in it with a knife. Voilà, the fish dish is ready, but we wait until our potatoes are almost done to cook it in the micro wave.

Peel the potatoes and cook them in water with salt, as you normally would do before making a mash.

In the meantime, peal the garlic and stab it to the end of a fork. Heat some olive oil or margarine in a large cooking pot and stir with the garlic clove in it while the oil is heating up, the oil will take the aroma of the garlic. Once the oil is hot, put in the rinced baby spinach leaves and stir from time to time. Season with pepper and salt and crumble some meat stock over the spinach. About 10-15 minutes later your spinach will be done.

Put the salmon in the micro wave for 5 minutes. Take out the oven dish and tilt it in different directions to mix the crumbled stock with the water. Put the fish back in the micro wave for another 5 minutes. Check from time to time how far the fish is cooked and add some more minutes each time if you are afraid to overcook  it. In my experience the fish is exactly right as soon as you start smelling the aroma in the kitchen.

When the potatoes are cooked, drain them and make a mash. Add the cooked spinach. Add some extra seasoning like nutmeg and optionally some milk if the mash is too dry. This depends on how much fluid was in the spinach.

The tip:

Yes, there is neither butter nor cream used here. The whole idea is make a light meal which is tasty. But if you must you can make the mash richer.

The vegetables with the fish are there for seasoning really, since the cooking time is often too short to have them ‘well-done’. I tend to add onion and a carrot because I always have some in the house, but plenty alternatives are possible to add extra taste to the fish like tomatoes, rosemary, lemon, etc. Feel free to share your favourite flavors. You can  also add some white wine instead of water. But hey, this post was supposed to inspire your light calorie cooking.