This weeks marks National Food waste awareness week in Finland. The theme hasn't warranted special attention in this blog since minimizing waste is such an important principle in my cooking anyway. Planning ahead when doing the shop is the first step. Another way to stop wasting perfectly edible foodstuffs (the quantity of which in Western countries is nothing short of ridiculous) is recycling the left overs as stuffing in pies, as cocktail treats or starters for the following day or building entire tapas - style meals out of several smaller dishes.
One of the easiest ways (and one I follow each week) is to recycle them into soups. You can toss just about anything into the pot which means they're also a great way to lure oneself into eating more veg. And if you make a bigger batch there's the added bonus of not having to worry about following week's lunches either!
This week's Soup Sunday is attempting to ward off the grey, dull autumn with this sunny chicken soup which comforts with its creamy richness and its vibrant colour. Like with chilled corn soup the richness if courtesy of corn - no cream needed! Chilli, garlic and ginger also help keep all those nasty bugst at bay!
Serves 4-6
One of the easiest ways (and one I follow each week) is to recycle them into soups. You can toss just about anything into the pot which means they're also a great way to lure oneself into eating more veg. And if you make a bigger batch there's the added bonus of not having to worry about following week's lunches either!
This week's Soup Sunday is attempting to ward off the grey, dull autumn with this sunny chicken soup which comforts with its creamy richness and its vibrant colour. Like with chilled corn soup the richness if courtesy of corn - no cream needed! Chilli, garlic and ginger also help keep all those nasty bugst at bay!
Serves 4-6
2 cans of corn (á 300 g)
1 smallish onion
2 carrots
1 smallish red pepper
100 g peas
7 dl water
1 chicken stock cube
about 3-4 cm piece of ginger
1-2 red chillies (depending on their feistiness and your palate)
3 large garlic cloves
the zest and juice of 1 lime
3/4 tbsp curry powder
400 g chicken
salt, pepper
to serve: coriander leaves and/or spring onion
Finely chop ginger, chilli, onion and garlic. Cut the chicken to chunks / strips of desired size. Drain corn, grate lime zest and peel and chop the carrots and pepper to pea-sized pieces.
Heat some oil in a pot and sauté ginger, garlic, chilli and onion. Then add curry powder and lime zest. Toss around for a bit and pour in the corn and boiling hot water and stock cube. Bring to boil and blizz until smooth.
Pour the soup back into the pot and add carrot cubes ad chicken. Cook, covered, stirring occasionally until they're done - about 10 minutes. Then add peas and pepper cubes. Continue cooking for a couple of more minutes until they too are done. Season with salt, pepper and lime juice and serve.
Heat some oil in a pot and sauté ginger, garlic, chilli and onion. Then add curry powder and lime zest. Toss around for a bit and pour in the corn and boiling hot water and stock cube. Bring to boil and blizz until smooth.
Pour the soup back into the pot and add carrot cubes ad chicken. Cook, covered, stirring occasionally until they're done - about 10 minutes. Then add peas and pepper cubes. Continue cooking for a couple of more minutes until they too are done. Season with salt, pepper and lime juice and serve.
Ginger is a fantastic ingredient and often seen in my cooking. In case you don't have use for it every day, here's a waste-minimizing tip I picked up from Rachel Roy: when buying fresh ginger, peel it and freeze in one of those zip-lock bags and grate the required amount when needed. This way you'll always have fresh ginger on hand and it won't go all slimy and mushy.
PS. Voting in Indiedays Inspiration Blog Awards ends today, so in case you haven't yet voted for your favourite, do it now!
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ANYONE FOR SECONDS?
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ANYONE FOR SECONDS?
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