VEGETARIAN RECIPES - NEWS FROM THE YOGA SANCTUARY

Recipes from Janine's Kitchen ~ October 2006 Recipe

Wow didn't fall just arrive so quickly this year? It always makes me want to bring out my sweaters and give my tummy with something warm. I've been in a green mood and found some great local broccoli out there. This recipe is an adaptation from New Covent Garden Soup Co. I've made notes* to where the original was, just in case you want to try the original zany recipe.

Broccoli Soup with Lime & Horseradish
Difficulty: Easy   Serves 4

15 g (1/2 oz) butter or olive oil
1 small onion chopped
110 g (about 1/2 cup) of potatoes peeled & cubed
270 g (1 head) of broccoli chopped, if you buy broccoli & you get 2 pieces, you only need the one
850 ml (1 1/2 pints) stock
1 lime juice & zest
2 tbsp parsley & chives chopped (optional)
pinch of wasabi or *original used 2 tsp of fresh horseradish
*Original recipe added 2 tbsp of double cream

1. Melt butter or oil in pot and cook onion & potato gently for 5 minutes. Add stock, lime & zest & bring to boil & simmer for 20-30 minutes until potatoes are tender.
2. Steam broccoli (or my short cut was to keep it in big chunks and steam it in the stock pot and take it out when tender about 7 minutes) until tender but green.
3. Use an immersion blender puree, onions & potato mixture. Add broccoli back to the pot and puree but keep some pieces of broccoli.
4. Season with salt & pepper and add wasabi or horseradish to taste. If you want a creamier texture add the double cream or other cream you have to add some richness. I found it pretty tasty without the added cream.
Enjoy! Should serve 4.

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Hi all, my name is Janine and I'm excited to share with you recipes that I've collected over the years. Maybe even your favourite recipe! I love to cook and I love to eat. If you would like to share a recipe for consideration into this column please email it to janine_woo@yahoo.com.