Lamb and Onion Dumplings


Date Published: Dec 24th, 2021 | Last Updated: Dec 24th, 2021
Author: Abby |Category: Asian, easy, < 30mins, mains
Serves: 100 dumplings | Prep time: 15 mins | Cook time: 15 mins

Jump to recipe |

Every time Toby and I travel, we’re always looking for the best local eats with the highest reviews. We might be stingy on hotel rooms, but we never skimp on good food. When we were exploring Alice Springs, a local dumpling house came up on our radar called Confucius Palace Dumpling Restaurant. I always question the authenticity of Chinese restaurants especially when they’re in a rural setting with very few Asian people around and even more skeptical when most of the reviews were posted by non-Asian people. I didn’t hold my breath because I’ve been let down too many times, but we were both pleasantly surprised! We ordered a few different types of dumplings, but our favourite was the lamb and onion (their chicken and corn wasn’t bad either). I had never had lamb in a dumpling until now and it was delicious! It went straight to my list of things to recreate when I got home and here it is! This recipe took a little trial and error, but I think I’ve got it pretty close to what it was in the restaurant. The filling is surprisingly basic and contains minimal ingredients. Most dumpling fillings include a lot of chopping, but not this one! You can whip up the filling in as quick as 15 mins and the rest is just wrapping. If you’re ever in Alice Springs, I’d highly recommend trying out that dumpling place!

You can pan-fry them or boil them (scroll to the end to see instructions on how to do either). I find boiling is best with this type of filling. They’re best served hot and eaten straight away. They’re not quite as good when microwaved.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Filling:
    • 2.5 cups onions diced (1 large or two small)
    • 1kg lamb mince
    • 6 Tbsps soy sauce
    • 3 tsps white pepper
    • 1/2 cup shaoxing wine (Chinese cooking wine)
  • Dumpling wrappers (2 packs = ~100 wrappers)

Directions:

Sauté the onion in a pan with a drizzle of oil until the onion becomes translucent and softened. Then turn off the heat and set aside to cool.

Add the rest of the ingredients to a mixing bowl: lamb, soy sauce, white pepper, shaoxing wine. When the onion has cooled, add it to the bowl and mix everything together. You’re ready to wrap!

After wrapping them, you can either cook them straight away (see instructions below), or freeze them. When freezing, arrange the dumplings neatly in a tray and try not to let them all touch or else they’ll stick together when frozen. Once the dumplings are frozen, you can place them in an airtight container or bag.

How to Cook Dumplings:

Check out this post on detailed step-by-step instructions.

How to Cook Dumplings – 2 ways!


In this entry, I’m sharing the two ways I cook my dumplings: pan-fried and boiled. I find boiling is best for dumplings that have a filling with a stronger flavour. Pan-frying is better in fillings with a lighter flavour where you can notice the extra fried toastiness.… Continue reading →

Summarized Recipe:

Lamb & Onion Dumplings

Date Published: Dec 24th, 2021 | Last Updated: Dec 24th, 2021
Author: Abby |Category: Asian, easy, < 30mins, mains
Serves: 100 dumplings | Prep time: 15 mins | Cook time: 15 mins

Ingredients:

  • Filling:
    • 2.5 cups onions diced (1 large or two small)
    • 1kg lamb mince
    • 6 Tbsps soy sauce
    • 3 tsps white pepper
    • 1/2 cup shaoxing wine (Chinese cooking wine)
  • Dumpling wrappers (2 packs = ~100 wrappers)

Directions:

  1. Sauté the onion in a pan with a drizzle of oil until the onion becomes translucent and softened. Then turn off the heat and set aside to cool.
  2. Add the rest of the ingredients to a mixing bowl: lamb, soy sauce, white pepper, shaoxing wine. When the onion has cooled, add it to the bowl and mix everything together. You’re ready to wrap!

Check out post above on how to cook dumplings

Vegetable Dumplings


Date Published: Dec 16th, 2021 | Last Updated: Dec 16th, 2021
Author: Abby |Category: mains, Asian, vegetarian
Serves: ~100 dumplings | Prep time: 30 mins | Cook time: 15 mins

Jump to recipe |

These veggie dumplings are a mix of carrots, cabbage, shiitake mushrooms, and chives. The slight crunch of the veggies with the umami soft mushrooms make these my go-to dumplings to make! They’re also great to bring at parties when you don’t know everyone’s dietary preferences. I think they’re best pan-fried but you can also steam or boil them too.

Warning: this recipe makes a buttload of dumplings (~100), but don’t worry, they last ages in the freezer and is perfect for those days when you don’t feel like putting in any effort to feeding yourself or if you just want something quick and easy. This is pretty much the rule of most Asian households when it comes to making dumplings. You either make a ton of dumplings for yourself and cram it in the freezer to slowly eat them throughout the next year or gift them to friends and family. When you break it down, on average I’ll eat about 15 dumplings per meals (20 if I’m really hungry), which only results in 6-7 meals.

Fun story: at the start of the COVID pandemic when everyone was raiding all the supermarkets, Toby and I bought a ton of minced pork and made 500 dumplings in one night incase there actually was a food shortage or if the pandemic became too out of control and we couldn’t safely leave the house to buy groceries. From memory the pork wasn’t too expensive, but the napa cabbage we used was like $10 😐.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Recipe adapted from: Woks of Life

Ingredients you’ll need:

  • 2 Tbsps minced ginger
  • 2 large onions, chopped
  • 3 cups shiitake mushrooms*, chopped
  • 3 cups cabbage, finely chopped
  • 3 cups carrot, finely shredded
  • 2 cups garlic chives, finely chopped
  • 1 tsp white pepper
  • 1.5 Tbsps sesame oil
  • 6 Tbsps Shaoxing cooking wine or dry sherry
  • 4 Tbsps soy sauce
  • 2 tsp sugar
  • ¼ cup oil
  • salt, to taste
  • 2 packages of pre-made dumpling skins (~100 skins) (follow the original recipe if you want to make your own skins instead)

* You can use either fresh shiitake mushrooms or the dehydrated ones and rehydrate them by soaking in hot water for 10 mins. You’ll have to cut off the hard woody stems before chopping. I find the dehydrated mushrooms to have better umami flavour than the fresh ones.

Directions:

Over MED heat, cook the minced ginger in some oil until fragrant (~30secs). Then add the onions to the pot and stir-fry until translucent.

Add the mushrooms to the pot and cook until tender.

Add the cabbage and carrot to the pot until veggies are tender and the released liquids have been cooked off. Transfer the entire mixture to a large mixing bowl and allow to cool.

Add the rest of the ingredients to the mixing bowl: chives, white pepper, sesame oil, cooking wine, soy sauce, sugar, oil, and salt to taste (the soy sauce is usually enough).

Mix all the ingredients together. You’re ready to wrap! (If there’s too much liquid, you can add some cornstarch to thicken the liquid, but some liquid pooling at the bottom will be inevitable due to the salt drawing out the fluids from the veggies.)

After wrapping them, you can either cook them straight away (see instructions below), or freeze them. When freezing, arrange the dumplings neatly in a tray and try not to let them all touch or else they’ll stick together when frozen. Once the dumplings are frozen, you can place them in an airtight container or bag.

How to Cook Dumplings:

Check out this post on more detailed step-by-step instructions.

How to Cook Dumplings – 2 ways!


In this entry, I’m sharing the two ways I cook my dumplings: pan-fried and boiled. I find boiling is best for dumplings that have a filling with a stronger flavour. Pan-frying is better in fillings with a lighter flavour where you can notice the extra fried toastiness.… Continue reading →

There are a few methods to cook dumplings, but my favourite way is to pan-fry them for that extra crunch. If you prefer to be a little healthier, then boiling them would be the way to go.

A. Pan-frying

You’ll need a flat wok or pan with a lid for this method. The method is essentially first steaming the dumplings with a bit of water and oil. The steam from the water cooks the filling and the skin of the dumpling, then the remaining oil cooks the bottom of the dumplings for crispiness. 👌

  1. Heat up a flat wok or pan on MED heat. Add a drizzle of neutral oil and place the dumplings fat side down on top of the oil. Try not to crowd the dumplings so they don’t stick together and makes it easier to flip.
  2. Add 1 cm of water to the pan and put the lid on.
  3. Once all of the water evaporates, remove the lid and continue cooking the dumplings until the bottoms are toasty golden brown. Then flip the dumplings over and cook the other side of the dumplings until it’s golden brown. You can add a little extra oil into the pan to help the other side brown. Serve!

B. Boiling

This method is a lot more straight-forward. You’re essentially boiling the dumplings until the insides are cooked. Make sure your dumplings are sealed well, otherwise the filling will fall out in the boiling process. Try not to over boil it, or else the skin will become too soggy and break apart. If your dumplings are stuck together from the freezing process, just throw them in the pot altogether. Do not try to break them apart of else the skin will break. They will naturally separate in the pot.

  1. In a large pot, fill 2/3 of the pot with water and bring it to a boil.
  2. Once the water is boiling (we want a big boil where the water is moving vigorously, not just a simmer), gently add in the dumplings.
  3. When the water starts boiling again, add in a cup of cold water.
  4. When the water starts boiling again, add in ANOTHER cup of cold water.
  5. When the water boils a fourth time, the dumplings should be ready. The dumplings should be floating and you’ll see little pockets of air under the skin to signify the inside is cooked. If not, boil them for a little longer.
  6. When the dumplings are cooked, strain them from the pot to a plate and add a drizzle of sesame oil (or neutral oil) and mix it around to prevent them from sticking together. Serve!

Summarized Recipe:

Vegetable Dumplings

Date Published: Dec 16th, 2021 | Last Updated: Dec 16th, 2021
Author: Abby |Category: mains, Asian, vegetarian
Serves: ~100 dumplings | Prep time: 30 mins | Cook time: 15 mins

Ingredients:

  • 2 Tbsps minced ginger
  • 2 large onions, chopped
  • 3 cups shiitake mushrooms*, chopped
  • 3 cups cabbage, finely chopped
  • 3 cups carrot, finely shredded
  • 2 cups garlic chives, finely chopped
  • 1 tsp white pepper
  • 1.5 Tbsps sesame oil
  • 6 Tbsps Shaoxing cooking wine or dry sherry
  • 4 Tbsps soy sauce
  • 2 tsp sugar
  • ¼ cup oil
  • salt, to taste
  • 2 packages of pre-made dumpling skins (~100 skins) (follow the original recipe if you want to make your own skins instead)

* You can use either fresh shiitake mushrooms or the dehydrated ones and rehydrate them by soaking in boiling water for 10 mins. You’ll have to cut off the hard woody stems before chopping. I find the dehydrated mushrooms have better umami flavour.

Directions:

  1. Over MED heat, cook the minced ginger in some oil until fragrant (~30secs).
  2. Add onions to the pot and stir-fry until translucent.
  3. Add the mushrooms to the pot and cook until tender.
  4. Add the cabbage and carrot to the pot until veggies are tender and the released liquids have been cooked off. Transfer the entire mixture to a large mixing bowl and allow to cool.
  5. Add the rest of the ingredients to the mixing bowl: chives, white pepper, sesame oil, cooking wine, soy sauce, sugar, oil, and salt to taste (the soy sauce is usually enough).
  6. Mix all the ingredients together. You’re ready to wrap! (If there’s too much liquid, you can add some cornstarch to thicken the liquid, but some liquid pooling at the bottom will be inevitable due to the salt drawing out the fluids from the veggies.)

How to Pan-Fry Dumplings:

  1. Heat up a flat wok or pan on MED heat. Add a drizzle of neutral oil and place the dumplings fat side down on top of the oil. Try not to crowd the dumplings so they don’t stick together and makes it easier to flip.
  2. Add 1 cm of water to the pan and put the lid on.
  3. Once all of the water evaporates, remove the lid and continue cooking the dumplings until the bottoms are toasty golden brown. Then flip the dumplings over and cook the other side of the dumplings until it’s golden brown. You can add a little extra oil into the pan to help the other side brown. Serve!

Beef Rendang


Date Published: Dec 14th, 2021 | Last Updated: Dec 14th, 2021
Author: Abby |Category: mains, Asian
Serves: 4-6 | Prep time: 20 mins | Cook time: 6 hours

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Beef Rendang is a beef curry that originated from Indonesia and has been widely popularized across southeast Asia. It’s so damn good that it’s considered one of Indonesia’s national dishes! It’s a beef curry that is cooked down over a few hours until it is super tender and the rest of the curry sauce simmers down to an aromatic paste that coats the beef.

I absolutely love the complex flavours of a good beef rendang, however it is very time consuming to make so I recommend either making it the night before or very early morning. Set aside 4-5 hours for this dish. The prep time only takes about 15-20 mins but the time it takes for the beef to tenderize can be up to 3-4 hours. Don’t rush the process. Trust me, it’s worth the wait! The flavours actually taste better the next day once all the spices marinate a bit more, so if you’re serving this for a special occasion, I’d recommend making it the day before – which spares up free time for you for other preparations.

Although there are quite a lot of spices and ingredients in this recipe, the actual process of making it isn’t difficult at all. The amazing results were worth me doubling my spice rack. I picked up most of the ingredients from the local asian supermarket, where I find the spices much cheaper than regular grocery stores.

This version of a beef rendang is adapted from Sarah Tiong’s cookbook Sweet, Savoury, Spicy. I used to make my rendang a much different way that was way more time-consuming, but since stumbling upon her recipe, it has been much easier with fewer steps, spices, and the flavours are just as good! Definitely recommend checking out her book for more awesome recipes.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Paste:
    • 4 large red Asian shallots
    • 5 cloves garlic
    • 4cm piece of fresh ginger (or galangal), peeled and sliced
    • 3 stalks of lemon grass (white parts only), finely sliced – you’ll need another 3 later on = 6 total
    • 2 Tbsp of a neutral oil
  • 1/2 cup neutral oil (ie. canola, vegetable…etc.)
  • 650g (~1.5lbs) chuck steak cut into cubes
  • 3 Tbsp all-purpose flour
  • Rendang Spices:
    • 2 cinnamon sticks
    • 4 star anise
    • 6 cardamom pods
    • 8 kaffir lime leaves (fresh or dried), stems removed and thinly sliced
    • 3 stalks of lemongrass, bruised/lightly pounded
  • 1 tsp hot chili powder (optional)
  • 1 Tbsp brown sugar
  • 1 cup (240ml) water
  • 1 cup (240ml) full fat coconut cream
  • 1.5 tsp salt
  • 1 cup desiccated coconut, toasted
  • Serve with steamed rice or flatbread – or both! Also goes well with sambal.

Directions:

Make the paste by blending together: shallots, garlic, ginger, lemongrass and oil. Blend until a thick paste forms. Set aside.

In a wok, heat the 1/2 cup oil on medium-high heat. While the oil is warming up, dust the beef cubes in the flour. When the oil starts to smoke, sear the beef cubes in batches (careful not to overcrowd the pot – you may need to do this in two batches) until you get a dark brown crust on both sides). Set aside the beef.

Use the remaining oil in the pot to stir-fry the paste (made in step 1) for 5 mins until caramelized and aromatic.

Add the spices to the pot: cinnamon sticks, star anise, cardamom, kaffir lime leaves and lemongrass. Stir-fry for another 3 minutes. Then add in the chilli powder, brown sugar and seared beef cubes. Stir-fry for another 3 minutes.

Add the water, coconut cream and salt to the pot. Reduce the heat to medium and bring it to the simmer. Cover the pot and cook for 15mins.

(Toast the desiccated coconut in this time if you haven’t already.)

After 15mins, add the toasted coconut and stir thoroughly. If everything seems too dry at this time, add 1/4 cup of water at a time and mix. Cover the pot again and reduce heat to low-medium and simmer for 2 hours or more until the beef is “fork-tender” and easy to break down and the liquid has been absorbed. You’ll notice that the curry is a pale brown colour for most of the cook, but once the majority of the sauce cooks down, the oils separate and it becomes a reddish-brown colour. Serve with rice and a good sambal or chilli paste.

Tip: Flavours taste even better the next day!

Summarized Recipe:

Beef Rendang

Date Published: Dec 14th, 2021 | Last Updated: Dec 14th, 2021
Author: Abby |Category: mains, Asian
Serves: 4-6 | Prep time: 20 mins | Cook time: 6 hours

Ingredients:

  • Paste:
    • 4 large red Asian shallots
    • 5 cloves garlic
    • 4cm piece of fresh ginger (or galangal), peeled and sliced
    • 3 stalks of lemon grass (white parts only), finely sliced – you’ll need another 3 later on = 6 total
    • 2 Tbsp of a neutral oil
  • 1/2 cup neutral oil (ie. canola, vegetable…etc.)
  • 650g (~1.5lbs) chuck steak cut into cubes
  • 3 Tbsp all-purpose flour
  • Rendang Spices:
    • 2 cinnamon sticks
    • 4 star anise
    • 6 cardamom pods
    • 8 kaffir lime leaves (fresh or dried), stems removed and thinly sliced
    • 3 stalks of lemongrass, bruised/lightly pounded
  • 1 tsp hot chili powder (optional)
  • 1 Tbsp brown sugar
  • 1 cup (240ml) water
  • 1 cup (240ml) full fat coconut cream
  • 1.5 tsp salt
  • 1 cup desiccated coconut, toasted
  • Serve with steamed rice or flatbread – or both! Also goes well with sambal.

Directions:

  1. Make the paste by blending together: shallots, garlic, ginger, lemongrass and oil. Blend until a thick paste forms. Set aside.
  2. In a wok, heat the 1/2 cup oil on medium-high heat. While the oil is warming up, dust the beef cubes in the flour. When the oil starts to smoke, sear the beef cubes in batches (careful not to overcrowd the pot – you may need to do this in two batches) until you get a dark brown crust on both sides). Set aside the beef.
  3. Use the remaining oil in the pot to stir-fry the paste (made in step 1) for 5 mins until caramelized and aromatic.
  4. Add the spices to the pot: cinnamon sticks, star anise, cardamom, kaffir lime leaves and lemongrass. Stir-fry for another 3 minutes.
  5. Add in the chilli powder, brown sugar and seared beef cubes. Stir-fry for another 3 minutes.
  6. Add the water, coconut cream and salt to the pot. Reduce the heat to medium and bring it to the simmer. Cover the pot and cook for 15mins.
  7. (Toast the desiccated coconut in this time if you haven’t already.)
  8. After 15mins, add the toasted coconut and stir thoroughly. If everything seems too dry at this time, add 1/4 cup of water at a time and mix. Cover the pot again and reduce heat to low-medium and simmer for 2 hours or more until the beef is “fork-tender” and easy to break down and the liquid has been absorbed. You’ll notice that the curry is a pale brown colour for most of the cook, but once the majority of the sauce cooks down, the oils separate and it becomes a reddish-brown colour. Serve with rice and a good sambal or chilli paste.
    • Tip: Flavours taste even better the next day!

Mom’s Savoury Pork & Cabbage Congee 鹹稀飯


Date Published: Nov 8th, 2021 | Last Updated: Nov 8th, 2021
Author: Abby |Category: mains, Asian, easy, healthy, soups, Taiwanese
Serves: 4-6 (as a main) | Prep time: 15 mins | Cook time: 45 mins

Jump to recipe |

This recipe is easy and cooks up quickly!

This recipe is near and dear to me. My mom used to make it for us when I was a kid and I don’t think I properly appreciated it until I moved out from home. I had to get a dental procedure done a couple months ago and was instructed not to eat any hard foods for a day or two and the first thing I thought about making was mom’s salty congee. I called her up in Canada on the way home from my procedure and she gave me the rough instructions and ratios for me to figure out (she never writes down recipes and just eyes the ratios when she cooks). I picked up the ingredients before heading home and made it that night for dinner. It was surprisingly super easy and it turned out just like mom’s. It was amazing, nostalgic, and brought me right back to my childhood. I ate 3 bowls in one sitting!

Now I crave this every time I’m sick (Toby has amazingly learned how to make this dish for me for when I’m unwell 😊). It’s so warm and comforting, kind of like the effects of a chicken noodle soup. I hope you enjoy this recipe as much as I do.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 350g pork mince
  • 3/4 Tbsp cornstarch
  • 1 cup jasmine rice
  • 7 cups (1.75L) water
  • 4 cups of cabbage, chopped to 2cm squares 
  • 1/2 Tbsp salt
  • 1/2 Tbsp chicken stock powder
  • 2 eggs, beaten
  • 3/4 tsp ground white pepper
  • 1/2 Tbsp sesame oil

Directions:

In a bowl, mix the pork mince and cornstarch together (this may be easier to do by hand). Set aside.

In a large pot, add in the rice, water and pork. Break up the pork into smaller pieces when adding it to the pot and stir. Turn the heat on HIGH and bring it to a boil with the lid on.

Once the water boils, add in the cabbage, salt and chicken stock powder. When the water boils again, turn the heat down to LOW and let it simmer with the lid on until the congee is to your desired consistency. Stir occasionally to ensure your congee doesn’t stick to the bottom of the pot and burn.

I like my congee thick and porridge-y consistency so I let it simmer a bit longer. If you prefer your congee more watery and soupy, turn off the heat earlier.

When the congee is to your liking, turn off the heat and immediately add in the beaten eggs. Stir the eggs into the congee until they are cooked (a few seconds). Mix in the white pepper and sesame oil. Add more salt and pepper to taste if you like. Serve!

Summarized Recipe:

Mom’s Savoury Pork & Cabbage Congee 鹹稀飯


Date Published:
Nov 8th, 2021 | Last Updated: Nov 8th, 2021
Author: Abby |Category: mains, Asian, easy, healthy, soups, Taiwanese
Serves: 4-6 (as a main) | Prep time: 15 mins | Cook time: 45 mins

Ingredients:

  • 350g pork mince
  • 3/4 Tbsp cornstarch
  • 1 cup jasmine rice
  • 7 cups (1.75L) water
  • 4 cups of cabbage, chopped to 2cm squares 
  • 1/2 Tbsp salt
  • 1/2 Tbsp chicken stock powder
  • 2 eggs, beaten
  • 3/4 tsp ground white pepper
  • 1/2 Tbsp sesame oil

Directions:

  1. In a bowl, mix the pork mince and cornstarch together (this may be easier to do by hand). Set aside.
  2. In a large pot, add in the rice, water and pork. Break up the pork into smaller pieces when adding it to the pot and stir. Turn the heat on HIGH and bring it to a boil with the lid on.
  3. Once the water boils, add in the cabbage, salt and chicken stock powder. When the water boils again, turn the heat down to LOW and let it simmer with the lid on until the congee is to your desired consistency. Stir occasionally to ensure your congee doesn’t stick to the bottom of the pot and burn.
    • I like my congee thick and porridge-y consistency so I let it simmer a bit longer. If you prefer your congee more watery and soupy, turn off the heat earlier.
  4. When the congee is to your liking, turn off the heat and immediately add in the beaten eggs. Stir the eggs into the congee until they are cooked (a few seconds). Mix in the white pepper and sesame oil. Add more salt and pepper to taste if you like. Serve!

Leek & Potato Soup


Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: easy, mains, soups, vegetarian
Serves: 6-8 | Prep time: 20 mins | Cook time: 45 mins

Jump to recipe |
Oct 2021: 8 leeks for $1 at the Canning Vale clearance market!!!

It’s the weekend which means once again Toby and I headed to our favourite clearance market this Saturday for some incredible deals. We’ve only got a couple weeks left in Perth so I tried not to go too crazy, but when I saw this bundle of leeks for $1, I just had to! That’s right, for only ONE DOLLAR, I got 8 big beautiful fresh leeks! I’m still not sure what I’m going to do with them all, but the first thing that came to mind was the classic leek & potato soup. Luckily they also had a 4kg bag of potatoes for only $2.50 😄.

If you’re unfamiliar with leeks, it’s a vegetable that looks like a giant spring onion. It’s part of the onion/garlic family and has a more subtle onion flavour with a hint of sweetness. Just like an onion, it’s a pretty versatile vegetable. You can throw it in pretty much anywhere you would use an onion. They are notoriously known for trapping sand and dirt in their layers, so make sure you wash the layers thoroughly before using it.

This creamy potato leek soup is so easy to make and cooks up quickly. The base recipe is good on its own, but if you’re looking for something more indulgent, then check out the suggested toppings. Stay tuned for more leek recipes!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 2 large leeks (or 3 regular sized ones) – you want about 5 cups chopped
  • 2 Tbsps butter
  • 4 garlic cloves, minced
  • 1kg (~4 large) yellow/Yukon gold potatoes, diced into cubes
  • 7 cups chicken stock
  • 2 bay leaves
  • 3 sprigs fresh thyme (or 1 tsp dried thyme)
  • 1/4 tsp fresh ground black pepper
  • 1 tsp salt
  • 1 cup heavy cream
  • Extras for serving if you’re feeling fancy and indulgent (optional):
    • Grated cheese
    • Croutons
    • Bacon bits

Directions:

Prepare the leeks: Cut off and discard the roots and the fibrous leaves (see photo). Slice the remaining stalk in half vertically and wash the dirt and grit away from in between the layers. Slice the leeks and set aside in a bowl.

In a large pot over MED heat, melt the butter and sauté the garlic and leeks together until the leeks are soft (~5 mins).

Add in the potatoes, chicken stock, bay leaves, thyme, black pepper, and salt to the pot. Stir. Cover with a lid and let the soup simmer until the potatoes are very soft (~15-20mins).

Once the potatoes have softened, remove the bay leaves and fresh thyme and use a stick blender to emulsify the soup. (You can use a blender as well if if yo don’t have a stick blender.)

*Tip: if you prefer a chunky soup, reserve some of the potatoes and leeks prior to blending and then add them back into the soup afterwards.

Add cream to the soup and bring it to a simmer. Adjust salt and pepper according to taste. If the soup is too thick, a little more chicken stock. If it’s too thin, continue to simmer until it thickens. Serve!

Summarized Recipe:

Leek & Potato Soup

Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: easy, mains, soups, vegetarian
Serves: 6-8 | Prep time: 20 mins | Cook time: 45 mins

Ingredients:

  • 2 large leeks (or 3 regular sized ones) – you want about 5 cups chopped
  • 2 Tbsps butter
  • 4 garlic cloves, minced
  • 1kg (~4 large) yellow/Yukon gold potatoes, diced into large cubes
  • 7 cups chicken stock
  • 2 bay leaves
  • 3 sprigs fresh thyme (or 1 tsp dried thyme)
  • 1/4 tsp fresh ground black pepper
  • 1 tsp salt
  • 1 cup heavy cream
  • Extras for serving if you’re feeling fancy and indulgent (optional):
    • Grated cheese
    • Croutons
    • Bacon bits

Directions:

  1. Prepare the leeks: Cut off and discard the roots and the fibrous leaves (see photo). Slice the remaining stalk in half vertically and wash the dirt and grit away from in between the layers. Slice the leeks and set aside in a bowl.
  2. In a large pot over MED heat, melt the butter and sauté the garlic and leeks together until the leeks are soft (~5 mins).
  3. Add in the potatoes, chicken stock, bay leaves, thyme, black pepper, and salt to the pot. Stir. Cover with a lid and let the soup simmer until the potatoes are very soft (~15-20mins).
  4. Once the potatoes have softened, remove the bay leaves and fresh thyme and use a stick blender to emulsify the soup. (You can pour the soup into a regular blender as well for a smoother texture).
    • *Tip: If you prefer a chunky soup, you can reserve some of the potatoes and leeks prior to blending and add them back in the soup afterwards.
  5. Add cream to the soup and bring it to a simmer. Adjust salt and pepper according to taste. If the soup is too thick, a little more chicken stock. If it’s too thin, continue to simmer until it thickens. Serve!

Hearty Mexican Rice


Date Published: Sept 26th, 2021 | Last Updated: Oct 18th, 2021
Author: Abby |Category: mains, sides, easy
Serves: 4-6 | Prep time: 15 mins | Cook time: 45 mins

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Update Oct 2021: This recipe has been updated with slightly different ingredients to make it easier to make and even more flavourful!

Mexican rice is a flavourful rice typically cooked with tomatoes and spices and often served as a side dish. It kind of reminds me of a paella. Traditionally, white rice is used but I’ve decided to use a mix of brown and black rice for the extra health benefits. I’ve also further deviated from the traditional form and added ground beef and roasted red peppers to make it more hearty and filling so it can be served as a main dish as well. This recipe is easy and cooks up quickly. You can serve this on its own or as a side, topped with some sour cream and extra grated cheese. It’s also fantastic as a filling in a stuffed red pepper.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 large onion, diced
  • 4 large cloves garlic, minced
  • 500g lean ground beef
  • 200g mushrooms, diced
  • 4 Tbsps taco seasoning, or:
    • 3/4 tsp cayenne pepper
    • 1.5 Tbsps dried oregano
    • 3 tsps ground cumin
    • 3 tsps ground coriander seed
    • 2 tsps onion powder
  • 1 tsp salt
  • 1 can (410g) crushed tomatoes
  • 1/2 cup brown rice
  • 1/2 cup black rice (or substitute with more brown rice)
  • 1 can corn kernels, drained
  • 4 cups chicken stock
  • 3 roasted red peppers, diced (you can buy them in jars or roast them yourself)
  • 1/2 cup parmesan cheese, grated (optional)

Directions:

In a large skillet over MED heat, sauté the onion and garlic in olive oil for a few minutes until the onion starts to turn translucent.

Add in the ground beef and mushrooms and cook until the beef is browned.

Next add in the spices: taco seasoning (or cumin, coriander, onion powder), and salt. Sauté for a minute until the spices are all combined, then add in the tomato paste and stir for another minute.

Then add in the rice, corn, chicken stock, and chicken thigh (if using). Stir and cover with a lid. Let it simmer for 30-40mins until the rice is cooked. Do not lift the lid while the rice is cooking, otherwise you’ll let the steam escape and will likely need to add in more water for the rice to finish cooking.

Once the rice is cooked, turn the heat off and stir in the parmesan cheese and roasted red peppers. Enjoy!

Summarized Recipe:

Hearty Mexican Rice

Date Published: Sept 26th, 2021 | Last Updated: Oct 18th, 2021
Author: Abby |Category: mains, sides, easy
Serves: 4-6 | Prep time: 15 mins | Cook time: 45 mins

Ingredients:

  • 1 large onion, diced
  • 4 large cloves garlic, minced
  • 500g lean ground beef
  • 200g mushrooms, diced
  • 4 Tbsps taco seasoning, or:
    • 3/4 tsp cayenne pepper
    • 1.5 Tbsps dried oregano
    • 3 tsps ground cumin
    • 3 tsps ground coriander seed
    • 2 tsps onion powder
  • 1 tsp salt
  • 1 can (410g) crushed tomatoes
  • 1/2 cup brown rice
  • 1/2 cup black rice (or substitute with more brown rice)
  • 1 can corn kernels, drained
  • 4 cups chicken stock
  • 3 roasted red peppers, diced (you can buy them in jars or roast them yourself)
  • 1/2 cup parmesan cheese, grated (optional)

Directions:

  1. In a large skillet over MED heat, sauté the onion and garlic in olive oil for a few minutes until the onion starts to turn translucent.
  2. Add in the ground beef and mushrooms and cook until the beef is browned.
  3. Next add in the spices: taco seasoning (or cayenne pepper, cumin, coriander, onion powder), and salt. Sauté for a minute until the spices are all combined, then add in the crushed tomato and stir for another minute.
  4. Then add in the rice, corn, chicken stock, and chicken thigh (if using). Stir and cover with a lid. Let it simmer for 30-40mins until the rice is cooked. Do not lift the lid while the rice is cooking, otherwise you’ll let the steam escape and will likely need to add in more water for the rice to finish cooking. Turn the heat off and stir in the parmesan cheese and roasted red peppers. Enjoy!

Curry Zucchini Soup


Date Published: Sept 26th, 2021 | Last Updated: Sept 26th, 2021
Author: Abby |Category: soups, healthy, easy, mains, <30 mins, low-cal, vegetarian
Serves: 4-6 (1 large pot) | Prep time: 10 mins | Cook time: 40 mins

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This curry zucchini soup is quick, easy and healthy. The bulk of the soup is just zucchinis so its also low in calories as well. This is the perfect weekday meal with minimal effort. Serve it with some croutons, bread, or even toss in leftover shredded roast chicken or vegetables.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 Tbsp olive oil
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 5 zucchinis, diced (~8 cups)
  • 1/2 tsp kosher salt
  • 3 tsps curry powder
  • 6 cups chicken stock (or vegetable stock)
  • 1/3 cup basmati rice
  • Cayenne powder to taste (optional)

Directions:

  1. In a large pot on MED heat, sauté the onion and garlic in olive oil until the onion starts to soften (~5mins).

(A yellow onion will be fine. I only had red onion on hand at the time.)

2. Add in the zucchinis, salt, and curry powder and cook for another minute.

3. Next add the chicken stock and rice. Turn the heat up to HIGH until it boils, then reduce the heat to gently simmer for 30 mins with the lid on (or until the zucchini is very soft).

4. After 30 mins, take the pot off heat and use a stick blender to purée the soup until smooth. Return the pot back onto heat and adjust salt, black pepper, and cayenne to taste. Enjoy!

Summarized Recipe:

Curry Zucchini Soup

Date Published: Sept 26th, 2021 | Last Updated: Sept 26th, 2021
Author: Abby |Category: soups, healthy, easy, mains, <30 mins, low-cal, vegetarian
Serves: 4-6 (1 large pot) | Prep time: 10 mins | Cook time: 40 mins

Ingredients:

  • 1 Tbsp olive oil
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 5 zucchinis, diced (~8 cups)
  • 1/2 tsp kosher salt
  • 3 tsps curry powder
  • 6 cups chicken stock (or vegetable stock)
  • 1/3 cup basmati rice
  • Cayenne powder to taste (optional)

Directions:

  1. In a large pot on MED heat, sauté the onion and garlic in olive oil until the onion starts to soften (~5mins).
  2. Add in the zucchinis, salt, and curry powder and cook for another minute.
  3. Next add the chicken stock and rice. Turn the heat up to HIGH until it boils, then reduce the heat to gently simmer for 30 mins with the lid on (or until the zucchini is very soft).
  4. After 30 mins, take the pot off heat and use a stick blender to purée the soup until smooth. Return the pot back onto heat and adjust salt, black pepper, and cayenne to taste. Enjoy!

Roasted Red Pepper Zucchini Fritters


Date Published: Sept 26th, 2021 | Last Updated: Sept 26th, 2021
Author: Abby |Category: mains, sides, snacks, easy, healthy, < 15mins, appetizers, low cal, vegetarian
Serves: 8 large fritters | Prep time: 15 mins | Cook time: 15 mins

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This past weekend Toby and I discovered a discount produce market only 10 mins near our new place in Western Australia. The market is held every Saturday at a large produce distribution centre and at the end of every week they sell BOXES of leftover produce that didn’t get sold to the shops for CHEAP. We got an entire box of zucchinis (that’s ~40 zucchinis!) for only $5. We also got a box of 45 red bell peppers (known as capsicums in Oz) for only $10. The deals were insaneeeeee. Toby and I love a good market and even better yet we LOVE a good deal. So now we have a shit ton of zucchini and capsicums that we have to use up – we just can’t pass a good deal. For the past week I’ve been researching and experimenting with different zucchini and capsicum recipes. I decided to roast most of the capsicums so they keep longer and its just so versatile to use in sauces, spreads, topping in salads, marinades…etc. With the zucchinis I’ve made a few soups that have turned out pretty well and of course this fritters recipe has definitely been a winner. I’m sharing this recipe as the first of many capsicum/zucchini recipes that is to come. We’ve made these twice now and they’ve turned out great each time. They’re so easy to make, packed full of vegetables, healthy, and quick to make.

Only $15 for the lot!!

This recipe makes 8 large patties. You can eat these on their own, in a burger, or served with a dipping sauce. Our favourite is to have it with a side of garlic aioli. You can even form them smaller and serve it as an appetizer or a snack. They store pretty well in the freezer as long as you cook them first. To keep it healthy, we’ve air-fried them (which was actually a bit of a pain to do them in batches because we only have a small air-frier 😅), but you can also shallow-fry them for optimal crunch, or bake them.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 5 cups (~3 medium) zucchini, grated* (see note)
  • 3 roasted red peppers, diced small (you can buy them in jars to roast them yourself)
  • 1 medium red onion, diced
  • 2 cups panko
  • 1 cup parmesan cheese, grated
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
  • 4 large eggs, beaten

*Grate the zucchini with a food processor if you have one so the zucchini retains its moisture. If you grate it by hand, the zucchini becomes watery and your batter will be more wet. If you don’t have a food processor and only have a box grater, then add a couple tablespoons of flour to your batter until you get a consistency thick enough to form into patties.

Directions:

  1. Combine everything except for the eggs in a large bowl and mix well: zucchini, roasted red peppers, red onion, panko, parmesan, salt, and white pepper.

2. Once everything is combined, add in the beaten eggs and form the batter into 8 evenly-sized patties. (If your batter is a little wet, add in a few tablespoons of flour to thicken it up.)

3. Air-fry at 180˚C for 10-15mins until crispy on the outside. Alternatively you can fry them with some oil in a shallow pan until crispy or bake them at 200˚C for 15-20 minutes until golden brown.

Serve on its own or with a dipping sauce. Enjoy!

Summarized Recipe:

Roasted Red Pepper Zucchini Fritters

Date Published: Sept 26th, 2021 | Last Updated: Sept 26th, 2021
Author: Abby |Category: mains, sides, snacks, easy, healthy, < 15mins, appetizers, low cal, vegetarian
Serves: 8 large fritters | Prep time: 15 mins | Cook time: 15 mins

Ingredients:

  • 5 cups (~3 medium) zucchini, grated* (see note)
  • 3 roasted red peppers, diced small (you can buy them in jars to roast them yourself)
  • 1 medium red onion, diced
  • 2 cups panko
  • 1 cup parmesan cheese, grated
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
  • 4 large eggs, beaten

Directions:

  1. (Preheat the oven to 200˚C if you’re going to be baking them.)
  2. Combine everything except for the eggs in a large bowl and mix well: zucchini, roasted red peppers, red onion, panko, parmesan, salt, and white pepper.
  3. Once everything is combined, add in the beaten eggs and form the batter into 8 evenly-sized patties. (If your batter is a little wet, add in a few tablespoons of flour to thicken it up.)
  4. 3. Air-fry at 180˚C for 10-15mins until crispy on the outside. Alternatively you can fry them with some oil in a shallow pan until crispy or bake them at 200˚C for 15-20 minutes until golden brown. Serve on its own or with a dipping sauce. Enjoy!

BEER BUTT CHICKEN 🍻


Date Published: Sept 9th, 2021 | Last Updated: Sept 9th, 2021
Author: Abby |Category: mains, easy
Serves: 4 | Prep time: 30 mins | Cook time: 1-1.5 hours

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Get ready for the juiciest and flavourful chicken you’ve ever had. The beer can steams the chicken from the inside and makes the chicken super moist. This beer butt chicken recipe is super easy and gets rave reviews every time. The instructions seem long, but it’s actually pretty simple – it just took longer to describe the steps than to actually do it.

The first time I’ve ever had Beer Butt Chicken was at a Thanksgiving dinner with my friends in Melbourne. It was so damn good and moist! It also looked pretty fun to make. Apparently it’s a super common thing for people to make over the fire during camping season – which probably explains why I’ve never heard about it since I’m not much of a camper. This recipe is adapted from AllRecipes and we’ve made it at least half a dozen times in the past couple years with a few tweaks. I think it’s going to be a regular Christmas tradition for us since it always gets rave reviews!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Half an onion, diced
  • 2 cloves garlic, roughly chopped
  • 4 peppercorns
  • 1 can beer (any beer will do)
  • 1/2 stick butter (60g), melted
  • 1 Tbsp salt
  • 1 Tbsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning (or just thyme or rosemary)
  • 1 whole chicken
  • Veggies (you can use whatever veggies you like. These are a few of my favs to roast):
    • 2 carrots, diced large
    • 4 cloves garlic, whole or roughly chopped
    • 1 large onion, diced large
    • 1/4 Jap/kent pumpkin, diced large

Directions:

Preheat the oven to 175˚C (350˚F). Change the racks around the oven to accommodate the height of the chicken standing upright later.

Wash the outside of the beer can and pat dry. Wrap aluminum foil around the outside of the can, leaving the top and bottom uncovered. Open up the beer and drink half of it. Add the diced onion, garlic and peppercorns into the beer can. Gently swish it around to mix it.

Rinse your whole chicken and pat dry. Grease the outside of the can with some oil (super important step to help you remove the can later). Stuff the can of beer into the butt of the chicken about halfway. The chicken and beer should sit upright. Put the chicken in the middle of a deep baking pan and distribute the diced veggies evenly around the chicken. Use a couple of the veggies and plug the hole of the neck of the chicken.

In a small bowl, melt the butter and add in the garlic powder, paprika, salt, pepper and Italian seasoning. Mix well.

Undermine/loosen the skin around the chicken (especially over the breast and the thighs – you can make small slits in the skin to make it easier). Add 1/2 of the butter mixture under the skin on all sides. Massage the mixture under the skin to evenly distribute around the whole chicken. Rub the rest of the butter mix on the outside of the chicken.

With your saucy hands, rub the veggies in the tray to soak up some of the sauce. Add a drizzle of olive oil, salt and pepper to the veg and mix.

Put the whole pan into the preheated oven and roast until the skin is golden brown and the meat is no longer pink at the bone and the juices run clear. The timing will depend on the size of your chicken. I bought an average sized chicken and it took 1 hour. Larger chickens can take 1.5 hours. I suggest you check on it at 45 minutes in.

An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

When it’s done, remove it from the oven and let the chicken rest for 10 minutes before carving. When ready to carve, gently remove the beer can – be careful it will be hot! Serve with the veggies. Make sure you drizzle the drippings in the pan over the chicken and veg!

Tip: I find it easiest to remove the can by pushing the chicken downwards onto the can to release the seal around the can and then gently remove it with oven mitts or tongs.

If you slice it when hot, the moisture will evaporate and dry out your chicken. By letting it rest, you’re keeping the juices inside and allowing it to cool at the same time. 

Summarized Recipe:

Beer Butt Chicken 🍻

Date Published: Sept 9th, 2021 | Last Updated: Sept 9th, 2021
Author: Abby |Category: mains, easy
Serves: 4 | Prep time: 30 mins | Cook time: 1-1.5 hours

Ingredients:

  • Half an onion, diced
  • 2 cloves garlic, roughly chopped
  • 4 peppercorns
  • 1 can beer (any beer will do)
  • 1/2 stick butter (60g), melted
  • 1 Tbsp salt
  • 1 Tbsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning (or just thyme or rosemary)
  • 1 whole chicken
  • Veggies (you can use whatever veggies you like. These are a few of my favs to roast):
    • 2 carrots, diced large
    • 4 cloves garlic, whole or roughly chopped
    • 1 large onion, diced large
    • 1/4 Jap/kent pumpkin, diced large

Directions:

  1. Preheat the oven to 175˚C (350˚F). Change the racks around the oven to accommodate the height of the chicken standing upright later.
  2. Wash the outside of the beer can and pat dry. Wrap aluminum foil around the outside of the can, leaving the top and bottom uncovered. Open up the beer and drink half of it. Add the diced onion, garlic and peppercorns into the beer can. Gently swish it around to mix it.
  3. Rinse your whole chicken and pat dry. Grease the outside of the can with some oil (super important step to help you remove the can later). Stuff the can of beer into the butt of the chicken about halfway. The chicken and beer should sit upright. Put the chicken in the middle of a deep baking pan and distribute the diced veggies evenly around the chicken. Use a couple of the veggies and plug the hole of the neck of the chicken.
  4. In a small bowl, melt the butter and add in the garlic powder, paprika, salt, pepper and Italian seasoning. Mix well.
  5. Undermine/loosen the skin around the chicken (especially the breast and thighs – you can make small slits in the skin to make it easier). Add 1/2 of the butter mixture under the skin on all sides. Massage the mixture under the skin to evenly distribute around the whole chicken. Rub the rest of the butter mix on the outside of the chicken.
  6. With your saucy hands, rub the veggies in the tray to soak up some of the sauce. Add a drizzle of olive oil, salt and pepper to the veg and mix.
  7. Put the whole pan into the preheated oven and roast until the skin is golden brown and the meat is no longer pink at the bone and the juices run clear. The timing will depend on the size of your chicken. I bought an average sized chicken and it took 1 hour. Larger chickens can take 1.5 hours. I suggest you check on it at 45 minutes in.
    • An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
  8. When it’s done, remove it from the oven and let the chicken rest for 10 minutes before carving. When ready to carve, gently remove the beer can – be careful it will be hot! Serve with the veggies. Make sure you drizzle the drippings in the pan over the chicken and veg!
    • Tip: I find it easiest to remove the can by pushing the chicken downwards onto the can to release the seal around the can and then gently remove it with oven mitts or tongs.
    • If you slice it when hot, the moisture will evaporate and dry out your chicken. By letting it rest, you’re keeping the juices inside and allowing it to cool at the same time. 

Vegetarian Chili (Tomato Lentil Soup)


Date Published: Sept 9th, 2021 | Last Updated: Sept 9th, 2021
Author: Abby |Category: soups, mains, vegetarian, healthy, easy
Serves: 4-6 | Prep time: 20 mins | Cook time: 1 hr

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This soup may not look like much, but it’s SO good, healthy and really filling! The softened texture of the blended lentils resembles a minced meat texture and the combination of spices in this soup makes it taste kind of like a southern chilli – but vegetarian. The lentils pack a load of nutrients and fibre which makes this a really filling soup, perfect to keep you full when you have a busy day at work.

This recipe is adapted from RecipeTinEats with a few minor adjustments.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 2 Tbsps olive oil
  • 2 garlic cloves, minced
  • 1 medium yellow onion, diced
  • 1 large carrot, diced
  • 3 stalks of celery, diced
  • 1.5 litres (6 cups) chicken stock
  • 400g (1 can/14oz) crushed tomato
  • 2 cups (400g) green lentils, rinsed
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander seed
  • 1.5 tsp ground paprika
  • 2 dried bay leaves
  • Salt & pepper to taste
  • Optional: lemon zest, lemon juice and chopped parsley for serving

Directions:

In a large pot over MED heat, sauté the garlic and onion in 2 tablespoons of olive oil until fragrant (~30 seconds).

Next, add in the carrot and celery. Sauté until the vegetables are soft and easy to break with a spoon. You can put a pot lid on to help quicken this step so the veggies steam and cook faster.

Once the vegetables are soft, add in the rest of the ingredients to the pot: chicken stock, crushed tomato, lentils, cumin, coriander seed, paprika, and bay leaves. Bring the soup to a boil on high heat, then turn the heat down to low and cover the pot with a lid. Let it simmer until the lentils are cooked (30-45mins).

Once the lentils are cooked, remove the the bay leaves and use a stick blender to blend the soup a few times until you get a chunky consistency (or more if you prefer a smoother soup). Salt and pepper to taste. Enjoy!

Optional: before serving, drizzle some lemon juice and lemon zest over the bowl with chopped parsley. Serve with bread or on its own.

Summarized Recipe:

Tomato Lentil Soup

Date Published: Sept 9th, 2021 | Last Updated: Sept 9th, 2021
Author: Abby |Category: soups, mains, vegetarian, healthy, easy
Serves: 4-6 | Prep time: 20 mins | Cook time: 1 hr

Ingredients:

  • 2 Tbsps olive oil
  • 2 garlic cloves, minced
  • 1 medium yellow onion, diced
  • 1 large carrot, diced
  • 3 stalks of celery, diced
  • 1.5 litres (6 cups) chicken stock
  • 400g (1 can/14oz) crushed tomato
  • 2 cups (400g) green lentils, rinsed
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander seed
  • 1.5 tsp ground paprika
  • 2 dried bay leaves
  • Salt & pepper to taste
  • Optional: lemon zest, lemon juice and chopped parsley for serving

Directions:

  1. In a large pot over MED heat, sauté the garlic and onion in 2 tablespoons of olive oil until fragrant (~30 seconds).
  2. Next, add in the carrot and celery. Sauté until the vegetables are soft and easy to break with a spoon. You can put a pot lid on to help quicken this step so the veggies steam and cook faster.
  3. Once the vegetables are soft, add in the rest of the ingredients to the pot: chicken stock, crushed tomato, lentils, cumin, coriander seed, paprika, and bay leaves. Bring the soup to a boil on high heat, then turn the heat down to low and cover the pot with a lid. Let it simmer until the lentils are cooked (30-45mins).
  4. Once the lentils are cooked, remove the bay leaves and use a stick blender to blend the soup a few times until you get a chunky consistency (or more if you prefer a smoother soup). Salt and pepper to taste. Enjoy!
  5. Optional: before serving, drizzle some lemon juice and lemon zest over the bowl with chopped parsley. Serve with bread or on its own.