Tag Archives: Vegetarian

R&R vegetable soup with a spicy kick

Posted on September 10, 2011 | 2 comments

Today Georgia my roommate came to Athens for a short R&R break. This soup is dedicated to her and to coming-back-home-from-the-field  moments in life. I guess we have a lot of them in our house. Enjoy!

SERVES 6

Shopping list
olive oil
2 medium onions cut in big chunks
2 tbs garlic paste
2 zucchinis cut in big chunks
5 medium carrots cut in big chunks
5cm pc  ginger grated
1 tomato grated
salt & pepper

For the broth:
6-7 cups of water
1 chicken broth cube
1 vegetable broth cube
2 bay leaves
4 cardamom seeds
2 dried chillies

And now what?
So let’s start by heating 4 tbs of olive oil in a big saucepan in medium heat. Saute the onions until they get tender and translucent. Add the garlic and continue stirring for 2 more minutes. Now it’s time to add the remaining vegetables and simmer for 10 more minutes.

Meanwhile  start preparing the broth. Bring to boil the water in a pan and add all the ingredients. Reduce the heat, cover and boil for 15 minutes.

When broth is ready, strain it into the vegetables. Keep aside the 2 chillies to use later. Add salt and pepper. Cover and boil for 20 minutes or until the carrots are tender.

Use a blender or a food processor to whizz until smooth. Start blending the vegetables first and keep the liquid part for the end so you can control the density of the soup. Remove the seeds from the chillies and blend them together with the mix to get the spicy kick!

Extras:
I love garlic croutons with most of the soups. In a frying pan add olive oil and 2 tbs garlic paste in medium heat. Cut some bread in big chunks/cubes and fry them until they will turn gold while you stir frequently.

I also like adding some saute mushrooms in this soup. Finish with a few drops of sour cream and balsamic cream.

2 Comments

Posted in Recipes, Soups, Vegetarian

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Popeye Chimichangas

Posted on March 4, 2010 | 2 comments

Shopping list

SERVES 4

2 tbs olive oil
1 large onion, finely chopped
2 cups small mushrooms, finely sliced
3 fresh green chillies, de-seeded and finely chopped
2 garlic cloves, finely chopped
250 gr spinach leaves, torn into pieces if large
1 cup Cheddar cheese (or any other cheese of your choice), grated
8 flour tortillas, warmed
Vegetable oil for deep-frying

And now what?

Heat the oil in a large, heavy-based frying pan. Add the onion and cook over medium heat for 5 minutes or until softened and slightly transparent.

Add the mushrooms, chillies and garlic and cook for 5 minutes, or until the mushrooms are lightly browned. Add the spinach and cook, stirring, for 1-2 minutes, or until just wilted. Add the cheese and stir until just melted.

Spoon an equal quantity of the mixture into the centre of each tortilla. Fold in two opposites sides of each tortilla to cover the filling, then roll up to enclose it completely.

Heat the oil for deep-frying (until a cube of bread browns in 30 seconds)  in a large deep saucepan. Deep-fry the chimichangas two at a time, turning once, for 5-6 minutes or until crisp and golden. Drain on kitchen paper before serving.

Tips: You can always adjust the spicy-level by adding or reducing chillies according to your own preferences!

2 Comments

Posted in Finger Food, Latin American, Recipes, Spicy! Spicy! Spicy, Vegetarian

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