What’s for dinner on winter, cold day? It’s freezing cold. Needed healthy, hearty, comfort, warming soup that is delicious too. Food from the pantry and fridge in time of Quarantine can be fun, creative, delicious and flavourful. Being inventive, keep your mind away from feeling depression and prevent sickness. You don’t have to be professional chef, expert home-cook, or decades of experiences to cook and caterer for functions and parties.
I believe we have creative capabilities that depends on whether you want to put it to good use. With God’s perspective in mind and I have food in my home for which He will continue to provide. I will survive this winter days with a grateful heart knowing I am being taken care off.
Do you know Basil is good for digestion? Google said “It’s can balance the acid in our body; anti-inflammatory: may help lower risk of heart disease, rheumatoid arthritis and inflammatory bowel conditions. Thus, may help manage depression and anxiety too”.
Broccoli has “rich nutrients, is hearty, tasty vegetable: act as cancer prevention, to lower cholesterol also lowering allergic reaction and powerful antioxidant: Omega 3 fatty-acids and has vitamin C great for immunity”. My doctor said it contains high levels of both calcium and vitamin K, which are important for bone health and prevention of osteoporosis most Asian will have, especially now winter not much sunshine. We needed a good carb and is high in fiber, great for weight loss: rich in fiber. It’s a super green vegetable to add to your salads and complete five coloured vegetables every day.
Cauliflower has fiber, water and vitamin K; help strengthen bones, “boost the cardiovascular system, and prevent cancer” said by Google. My doctor said it can prevent constipation, maintain healthy digestive tract, and lowering the risk of colon cancer. Also reduce weight, and stress. Thus, it also helps with sleep, muscle movement by walking a lot and doing outdoor activities, learning, and memory which we are unable to do due to Coronavirus.
Now knowing the benefits of these vegetables, let’s combined them together to have double immunises protection to keep my family and me healthy and warm throughout the winter. My soup as you know have all the warming, nourishing and boosted flavourful with herbs and spice. It’s indeed awesome delicious based on the feedback from my family. Brrrrr!!!! so cold wearing woollen cloth, scarf, boots, 2 type of gloves: woollen and disposable to cook.
2 medium head broccoli, floret
1 big cauliflower, floret
15 g fresh basil
1 Tbs garlic, minced
1/2 onion, diced
1 Tbs dried basil
1 1/2 Tsp dried parsley
2 1/2 c vegetable stock
420 ml yogurt
100 ml thickened cream
pinch of ground nutmeg
1 1/4 Tsp salt
1 Tsp pepper
2 Tbs olive oil
enough water to microwave vegetables
4 cooked broccoli
4 cooked cauliflower
Sprinkles chili flakes (OPT)
Drizzle olive oil
Add broccoli and cauliflower florets with enough water to cook in microwave safe bowl for 14 minutes. Drain off the water use the water to drink later, set aside.
In a large pot, heat oil over medium-high heat and cook garlic and onions until translucent. Add basil, broccoli, cauliflower, herbs, nutmeg and stock. Simmer until vegetables are very tender, about 10 minutes. Once cooked, and when it has cooled down about 5 minutes, ladle stock and vegetables into Nutri bullet/blender. Then puree until smooth.
Return to pot, and gradually use hand stick blender, blend in yogurt, cream and seasonings into the soup; then heat over medium heat. Remove from hob, once combined, do not bring to bubbling boiling point to prevent the yogurt from curdling; just warming up again as yoghurt and cream took out straight from fridge. Serve warm with drizzle oil around the border of soup, buttered bread to dunk in and a glass of Moscato.
Note: you can make desserts and new meals with the remaining soup when it had cool completely. Transfer them into double zip lock bags and double cling wraps to prevent leakage or freezer container and keep in freezer for later and label with name and date make. I use zip bags to have space in my small freezer. Keep in freezer for about 2 to 3 weeks.
You can thaw them, warm up again when you wanted to eat them. You can turn them in new dish by turning them into panna cotta, adding gelatine and jelly as decoration. You can add salad to it. Be on the lookout for my panna cotta with this remaining creamy soup and soup with salad. You may reduce salt to your liking.