It’s fun to follow the seasons here on IG. Right now, it’s all about pumpkin, soups and fruit pies. Yes, all the best things about autumn! Honestly, I’m quite jealous of my friends in the Southern Hemisphere, who are going towards summer with beautiful berries, smoothie bowls and salads. But since I’m stuck here, I have to make the best of it! Like this green pea soup, definitely one of the perks of autumn.
Chop 1 onion and 4 cloves of garlic and sauté in a large pot in a little bit of oil. Peel 3 potatoes and cut in slices. Add to the pot. Next, add 400 g of frozen green peas and cover with water. Bring to boil and cook until the potato is really soft, 10-15 minutes. Add 1 dl plant cream, 2 tbsp miso and 0,5 tsp salt. Blend until smooth, and add salt and pepper to taste. For serving, I used frothed barista oat milk to pour on top, and toasted pumpkin seeds. And of course a thick slice of homemade bread. Perfect for a cosy autumn dinner!
Pho is a new acquaintance for me. Vietnamese noodle soup with lots of spices and fresh vegetables sounds like something I’d really like. So I tried a recipe from Green Kitchen Travels, and I must admit that it wasn’t really what I expected. With spices like cinnamon and cardamom it smelled more like a drink for Christmas than Asian street food. But lime, thai basil and coriander balanced it up, and when I tasted it I was pleasantly surprised. The best bit is pouring the steaming broth over the fresh veggies!
Let’s do it step by step.
400 g firm tofu, pressed to get the water out
0,5 dl soy sauce
0,5 dl sesame oil (not the roasted type!)
2 tbsp sweet chili sauce
Cut the tofu block in cubes, and marinate in soy, sesame oil and sweet chili sauce.
Then start with the broth:
2 large onions cut in quarters
10 cm of fresh ginger, finely sliced
3 sticks of cinnamon
4 star anis
4 cloves (Not garlic! In Swedish – kryddnejlika)
2 tbsp cardamom
1 tbsp coriander seeds
2 liters of vegetable stock
2 tbsp soy
3 carrots, peeled and sliced
Quickly fry all the spices in a dry pot. Make sure they don’t burn. Add vegetable stock and soy together with onions, ginger, carrot and fennel. Bring to boil and let simmer for at least 30 minutes.
Prepare the veg and noodles:
4 servings of rice noodle, cook according to instructions and rinse with cold water.
1 pak choy, sliced
1 carrot, finely sliced like matches
100 g bean sprouts
2 limes, cut in quarters
4 sprigs of Thai basil
Take the marinated tofu, roll it sesame seeds and fry it in oil.
Now pour the broth through a fine sieve to get rid of the vegetables and spices, then heat the broth again.
Prepare bowls with noodles, pak choy, carrot, bean sprouts, tofu, Thai basil and lime quarters. At the table, pour the steaming broth into the bowl, squeeze over lime juice and tuck in!
A thick, warming and slightly spicy soup – perfect for a day when spring doesn’t live up to its reputation. (Which is more or less every day this year in Sweden…) Enjoy!
3 large sweet potatoes
2 tbsp cooking oil
1 large onion
4 cloves of garlic
1 tbsp chopped ginger
0,5 tsp chopped red chili
3 tbsp green curry paste
400 ml coconut milk
approx. 500 ml water
1 tbsp miso
2 tsp vegetable stock powder
fresh lime and coriander
• Peel and dice the sweet potatoes.
• Finely chop onion and garlic. Sauté in oil on medium heat in a big pot until soft. Add ginger, chili and curry paste and fry for a minute.
• Add sweet potatoes and coconut milk. Top up with water until the potatoes are covered.
• Stir in vegetable stock powder and miso. Cover with lid and boil until potatoes are soft, approx. 15 minutes.
• Mix until smooth. Add salt to taste, and serve with quarters of lime and generous amounts of coriander.