Mama Hung’s Apple Potato Salad


Date Published: Dec 25th, 2021 | Last Updated: Dec 25th, 2021
Author: Abby |Category: sides, salads, easy, appetizers, vegetarian
Serves: 6-8 (one large bowl) | Prep time: 1 hour | Cook time: 1 hour

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Happy holidays everyone! Wherever you are, I hope you’re filled with good food for the holidays. 😊

‘Tis the season for potato salads! Potato salads are pretty much a staple at most big family dinners – maybe because they’re easy to make? I’ll admit, I’ve never been a huge fan of them because they always seem to be the same combination of potatoes, mayonnaise, eggs and carrots. Not that I have anything against a potato salad, but I just find it pretty bland and just a filler between the mains. However over the last few Christmases, I’ve been happily proven wrong. Last year Toby’s mom made a traditional Czech potato salad with mustard and pickles which sounded weird to me at first, but was really delicious – I just posted that recipe earlier today and I highly recommend trying it 😊. Three Christmases before that, I celebrated the holidays with my friend Janice and her family in Point Cook and her mom made this delicious potato salad with apples, pineapples, corn and shrimp! The fruit in the salad was so refreshing, I kept going back for more! It’s like a cross between a fruit salad and a savoury potato salad. (We actually had a work Christmas party a few days ago and I couldn’t decide which potato salad to make so I brought both 😜.)

This recipe is technically easy, but labour-intensive (like most potato salads). The recipe instructions seem long, but it’s pretty much just describing how to boil the vegetables. It also takes some time due to waiting around for the vegetables to boil, so I’d recommend doing this on a lazy afternoon while playing some Netflix in the background. All of the work is in the chopping of the potatoes, carrots, apples, pineapple, shrimp, and eggs. The rest is just boiling and mixing together. This potato salad is best served chilled for at least an hour or overnight. I love recipes that are better made the day before because it frees up plenty of time for me during the day of a party and all I have to do is scoop it into a bowl to serve. 😊

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:

  • 1kg (~4-5 large) white potatoes, diced to 2cm pieces (peeled or unpeeled)
  • 500g (~3-4 large) carrots, diced to 2cm pieces
  • 5 eggs
  • 1 can (430g) pineapple, diced to 1cm pieces (you can use fresh pineapple as well)
  • 1 can (420g) of cooked sweet corn kernels, strained
  • 3 apples, cored and diced to 1cm pieces
  • 300g cooked, peeled, and deveined shrimp, chopped to 2cm pieces (you can use thawed cocktail shrimp)
  • 3/4 cup mayonnaise (good quality)*
    • I prefer whole egg mayonnaise or kewpie mayo. Do not buy the cheap stuff – I made that mistake earlier and the generic brand mayo was so nasty that I nearly had to throw out the whole salad. 🤢
  • Salt & pepper to taste

Directions:

*Note: if you have the space, you can boil the potatoes, carrots, and eggs all at the same time in separate pots to save time, or if you prefer to do less clean-up, you can do them one after another.

Boil the Potatoes: In a large pot on HIGH heat, add in the diced potatoes and fill the pot with hot water until all the potatoes are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the potatoes are soft enough to cut easily with a fork (~30mins). Strain and set aside to cool (or if you’re impatient, run it under cold water). Do not over boil the potatoes or else they will be too mushy.

Boil the Carrots: While the potatoes are boiling, in a medium pot on HIGH heat, add in the diced carrots and fill the pot with hot water until all the carrots are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the carrots are soft enough to cut easily with a fork (~20mins). Strain and set aside to cool (or if you’re impatient, run it under cold water).

Hard boil the Eggs: Gently place the eggs in a medium sized pot and fill the pot with cold water until it is 2cm above the eggs. Turn the heat on HIGH. Once the water comes to a hard rapid boil, turn off the heat and cover the pot with a lid. Let it sit for 12 minutes then submerge the eggs in cold water. Once the eggs are cool enough to handle, peel the shells and dice the eggs into 1cm cubes.

Assemble the salad: In a large bowl, add together the cooked potatoes, cooked carrots, hard boiled eggs, apples, pineapple, corn, shrimp and mayonnaise. Mix until combined. Salt and pepper to taste and add more mayonnaise if needed.

Place the salad in an airtight container and keep refrigerated for at least an hour before serving, or best if chilled overnight. Enjoy!

Summarized Recipe:

Mama Hung’s Apple Potato Salad

Date Published: Dec 25th, 2021 | Last Updated: Dec 25th, 2021
Author: Abby |Category: sides, salads, easy, appetizers, vegetarian
Serves: 6-8 (one large bowl) | Prep time: 1 hour | Cook time: 1 hour

Ingredients:

  • 1kg (~4-5 large) white potatoes, diced to 2cm pieces (peeled or unpeeled)
  • 500g (~3-4 large) carrots, diced to 2cm pieces
  • 5 eggs
  • 1 can (430g) pineapple, diced to 1cm pieces (you can use fresh pineapple as well)
  • 1 can (420g) of cooked sweet corn kernels, strained
  • 3 apples, cored and diced to 1cm pieces
  • 300g cooked, peeled, and deveined shrimp, chopped to 2cm pieces (you can use thawed cocktail shrimp)
  • 3/4 cup mayonnaise (good quality)
  • Salt & pepper to taste

Directions:

*Note: if you have the space, you can boil the potatoes, carrots, and eggs all at the same time in separate pots to save time, or if you prefer to do less clean-up, you can do them one after another.

  1. Boil the Potatoes: In a large pot on HIGH heat, add in the diced potatoes and fill the pot with hot water until all the potatoes are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the potatoes are soft enough to cut easily with a fork (~30mins). Strain and set aside to cool (or if you’re impatient, run it under cold water). Do not over boil the potatoes or else they will be too mushy.
  2. Boil the Carrots: While the potatoes are boiling, in a medium pot on HIGH heat, add in the diced carrots and fill the pot with hot water until all the carrots are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the carrots are soft enough to cut easily with a fork (~20mins). Strain and set aside to cool (or if you’re impatient, run it under cold water).
  3. Hard boil the Eggs: Gently place the eggs in a medium sized pot and fill the pot with cold water until it is 2cm above the eggs. Turn the heat on HIGH. Once the water comes to a hard rapid boil, turn off the heat and cover the pot with a lid. Let it sit for 12 minutes then submerge the eggs in cold water. Once the eggs are cool enough to handle, peel the shells and dice the eggs into 1cm cubes.
  4. Assemble the salad: In a large bowl, add together the cooked potatoes, cooked carrots, hard boiled eggs, apples, pineapple, corn, shrimp and mayonnaise. Mix until combined. Salt and pepper to taste and add more mayonnaise if needed.
  5. Place the salad in an airtight container and keep refrigerated for at least an hour before serving, or best if chilled overnight. Enjoy!

Czech Potato Salad (bramborový salát)


Date Published: Dec 25th, 2021 | Last Updated: Dec 25th, 2021
Author: Abby |Category: sides, salads, easy, appetizers, vegetarian
Serves: 6-8 (one large bowl) | Prep time: 1 hour | Cook time: 1 hour

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Merry Christmas everyone! Wherever you are, I hope you’re filled with good food for the holidays. 😊

What is bramborový salát?

Bramborový salát is a traditional Czech potato salad. Toby’s mom first made it about a year ago (it actually may have been for Christmas, exactly a year ago) and it was SO GOOD. I usually find most potato salads pretty boring and they all taste the same, but this one was different. It’s made with potatoes, carrots, onions, eggs, and pickles. Yes, pickles! It sounded weird to me at first, but trust me it totally works. The salad dressing has the addition of mustard which gives it an extra kick that pairs fantastically with the rest of the salad. Bramborový salát is also often made with the addition of parsley root (kind of like a cross between carrot and celery) but I’ve decided to skip it in this recipe because A) its difficult to find in Australia, B) I’m not a huge fan of celery anyway, and C) there’s already so much chopping involved and I cbs doing more 😜. Besides, when I made this salad for the first time, Toby said it tasted just like his mom’s and his grandma’s (who are Czech, btw) and ate 4 servings in one sitting, so I’d say the parsley root wasn’t missed 😂. If you want to make it more traditional, feel free to add it in the same amount as the carrots in the recipe. If you can’t find parsley root, Toby’s mom said you can replace it with either a celeriac or parsnip.

This recipe is technically easy, but labour-intensive (like most potato salads). The recipe instructions seem long, but it’s pretty much just describing how to boil the vegetables. It also takes some time due to waiting around for the vegetables to boil, so I’d recommend doing this on a lazy afternoon while playing some Netflix in the background. All of the work is in the chopping of the potatoes, carrots, onion, pickles, and egg. The rest is just boiling and mixing together. This potato salad is best served chilled overnight to allow the flavours to marinate through (its definitely worth the wait). I love recipes that are better made the day before because it frees up plenty of time for me during the day of a party and all I have to do is scoop it into a bowl to serve. 😊

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:

  • 1kg (~4-5 large) white potatoes, diced to 2cm pieces (peeled or unpeeled)
  • 500g (~3-4 large) carrots, diced to 2cm pieces
  • 1 medium yellow onion, finely diced to 0.5cm pieces
  • 2.5 cups dill pickles, diced to 1cm pieces
  • 5 eggs
  • Dressing:
    • 3/4 cup mayonnaise (good quality)
    • 1/4 cup pickle juice
    • 2 Tbsps dijon mustard
    • 1 tsp salt
    • 1/2 tsp black pepper

Directions:

*Note: if you have the space, you can boil the potatoes, carrots, and eggs all at the same time in separate pots to save time, or if you prefer to do less clean-up, you can do them one after another.

Boil the Potatoes: In a large pot on HIGH heat, add in the diced potatoes and fill the pot with hot water until all the potatoes are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the potatoes are soft enough to cut easily with a fork (~30mins). Strain and set aside to cool (or if you’re impatient, run it under cold water). Do not over boil the potatoes or else they will be too mushy.

Boil the Carrots: While the potatoes are boiling, in a medium pot on HIGH heat, add in the diced carrots and fill the pot with hot water until all the carrots are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the carrots are soft enough to cut easily with a fork (~20mins). Strain and set aside to cool (or if you’re impatient, run it under cold water).

Hard boil the Eggs: Gently place the eggs in a medium sized pot and fill the pot with cold water until it is 2cm above the eggs. Turn the heat on HIGH. Once the water comes to a hard rapid boil, turn off the heat and cover the pot with a lid. Let it sit for 12 minutes then submerge the eggs in cold water. Once the eggs are cool enough to handle, peel the shells and dice the eggs into 1cm cubes.

Make the Dressing: Add all the ingredients of the dressing to a bowl and whisk together until combined: mayonnaise, pickle juice, dijon mustard, salt, and pepper.

Assemble the salad: In a large bowl, add together the cooked potatoes, cooked carrots, hard boiled eggs, diced raw onion, and diced pickles. Mix in HALF the amount of dressing and taste. Add in more dressing to taste.

The amount of dressing required will depend on personal taste and also how big or small you cut up your potatoes and carrots. I usually find I need less dressing if I cut up the veggies smaller and vice versa. We also like our potato salad mayo-y and will usually use up most of the dressing.

Place the salad in an airtight container and keep refrigerated for at least an hour before serving, or best if chilled overnight. Enjoy!

Summarized Recipe:

Czech Potato Salad (bramborový salát)


Date Published:
Dec 25th, 2021 | Last Updated: Dec 25th, 2021
Author: Abby |Category: sides, salads, easy, appetizers, vegetarian
Serves: 6-8 (one large bowl) | Prep time: 1 hour | Cook time: 1 hour

Ingredients:

  • 1kg white potatoes, diced to 2cm pieces (peeled or unpeeled)
  • 500g carrots (~3-4 large), diced to 2cm pieces
  • 1 medium yellow onion, finely diced to 0.5cm pieces
  • 2.5 cups dill pickles, diced to 1cm pieces
  • 5 eggs
  • Dressing:
    • 3/4 cup mayonnaise (good quality)
    • 1/4 cup pickle juice
    • 2 Tbsps dijon mustard
    • 1 tsp salt
    • 1/2 tsp black pepper

Directions:

*Note: if you have the space, you can boil the potatoes, carrots, and eggs all at the same time in separate pots to save time, or if you prefer to do less clean-up, you can do them one after another.

  1. Boil the Potatoes: In a large pot on HIGH heat, add in the diced potatoes and fill the pot with hot water until all the potatoes are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the potatoes are soft enough to cut easily with a fork (~30mins). Strain and set aside to cool (or if you’re impatient, run it under cold water). Do not over boil the potatoes or else they will be too mushy.
  2. Boil the Carrots: While the potatoes are boiling, in a medium pot on HIGH heat, add in the diced carrots and fill the pot with hot water until all the carrots are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the carrots are soft enough to cut easily with a fork (~20mins). Strain and set aside to cool (or if you’re impatient, run it under cold water).
  3. Hard boil the Eggs: Gently place the eggs in a medium sized pot and fill the pot with cold water until it is 2cm above the eggs. Turn the heat on HIGH. Once the water comes to a hard rapid boil, turn off the heat and cover the pot with a lid. Let it sit for 12 minutes then submerge the eggs in cold water. Once the eggs are cool enough to handle, peel the shells and dice the eggs into 1cm cubes.
  4. Make the Dressing: Add all the ingredients of the dressing to a bowl and whisk together until combined: mayonnaise, pickle juice, dijon mustard, salt, and pepper.
  5. Assemble the salad: In a large bowl, add together the cooked potatoes, cooked carrots, hard boiled eggs, diced raw onion, and diced pickles. Mix in HALF the amount of dressing and taste. Add in more dressing to taste.
    • The amount of dressing required will depend on personal taste and also how big or small you cut up your potatoes and carrots. I usually find I need less dressing if I cut up the veggies smaller and vice versa. We also like our potato salad mayo-y and will usually use up most of the dressing.
  6. Place the salad in an airtight container and keep refrigerated for at least an hour before serving, or best if chilled overnight. Enjoy!

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

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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!

Avocado Fries


Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: easy, healthy, snacks, appetizers, low-cal, sides, vegetarian
Serves: 4-6 | Prep time: 30 mins | Cook time: 35 mins

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I could eat these all day everyday! Avocado fries are a great way to snack healthy. They’re easy to make, but I’ll admit a little time-consuming since you have to bread each one separately, but they’re SO worth it. You can change up the spices for different flavours but I prefer to keep them simple and let the dipping sauce create the extra flavour. They’re crunchy on the outside and soft & creamy on the inside. Serve it as an appetizer, a snack, or a side to a burger.

To keep with the healthy profile, these fries are baked in the oven instead of deep-frying. The secret to keeping them crispy and crunchy is to bake them on a wire rack so both sides get evenly cooked without any liquid pooling and softening the breading. You can also cook them in an air-fryer but I find it easier to make large batches in the oven. Pair it with any dipping sauce you like! Our favourite is sriracha mayo or toum mixed with Greek yogurt. Mmmmmm. To change it up, you can make zucchini fries using this exact same recipe too – in fact, the steps are identical so I’ve just duplicated the blog post and changed up the ingredients.

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 large hass avocados
  • 1/2 cup flour
  • 2 large eggs
  • 1.5 cups panko
  • 3/4 cup freshly grated parmesan cheese
  • 1.5 tsps Italian seasoning
  • 1.5 tsps paprika

Directions:

Preheat oven to 200˚C (425˚F). Prepare a greased cooling rack over a baking sheet (see photo).

Slice each avocado in half. Remove the seed and use a spoon to scoop out the avocado from the skin. Then slice the avocado halves into strips.

I made zucchini fries at the same time and forgot to take a photo with avocado instead so pretend the zucchinis are avocados 😅

Prepare 3 bowls and put the following in each bowl: 1) Flour, 2) Beaten eggs, 3) Panko, parmesan cheese, Italian seasoning, and paprika.

Bread the avocado strips one at a time by first covering it in flour, then dredging it into the beaten eggs, then finally tossing it in the panko/parmesan mixture and pressing down so the coating sticks well to the avocado strip. Place the breaded avocado strip onto the greased cooling rack prepared earlier. Repeat for the rest of the avocado.

Bake in the preheated oven for 20-25 minutes or until golden brown and crispy. Let them cool slightly on the rack before transferring it to a serving plate. Enjoy!

You can alternatively put them in the air fryer at 200˚C for 8-10 minutes.

Summarized Recipe:

Avocado Fries

Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: easy, healthy, snacks, appetizers, low-cal, sides, vegetarian
Serves: 4-6 | Prep time: 30 mins | Cook time: 35 mins

Ingredients:

  • 5 large hass avocados
  • 1/2 cup flour
  • 2 large eggs
  • 1.5 cups panko
  • 3/4 cup freshly grated parmesan cheese
  • 1.5 tsps Italian seasoning
  • 1.5 tsps paprika

Directions:

  1. Preheat oven to 200˚C (425˚F). Prepare a greased cooling rack over a baking sheet (see photo).
  2. Slice each avocado in half. Remove the seed and use a spoon to scoop out the avocado from the skin. Then slice the avocado halves into strips.Prepare 3 bowls and put the following in each bowl:
    1. Flour
    2. Beaten eggs
    3. Panko, parmesan cheese, Italian seasoning, and paprika
  3. Bread the avocado strips one at a time by first covering it in flour, then dredging it into the beaten eggs, then finally tossing it in the panko/parmesan mixture and pressing down so the coating sticks well to the avocado strip. Place the breaded avocado strip onto the greased cooling rack prepared earlier. Repeat for the rest of the avocado.
  4. Bake in the preheated oven for 20-25 minutes or until golden brown and crispy. Let them cool slightly on the rack before transferring it to a serving plate. Enjoy!
    • You can alternatively put them in the air fryer at 200˚C for 8-10 minutes.

Zucchini Fries


Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: easy, healthy, snacks, appetizers, low-cal, sides, vegetarian
Serves: 4-6 | Prep time: 30 mins | Cook time: 35 mins

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I could eat these all day everyday! Zucchini fries are a great way to snack healthy. They’re easy to make, but I’ll admit a little time-consuming since you have to bread each one separately, but they’re SO worth it. You can change up the spices for different flavours but I prefer to keep them simple and let the dipping sauce create the extra flavour. They’re crunchy on the outside and soft on the inside. Serve it as an appetizer, a snack, or a side to a burger.

To keep with the healthy profile, these fries are baked in the oven instead of deep-frying. The secret to keeping them crispy and crunchy is to bake them on a wire rack so both sides get evenly cooked without any liquid pooling and softening the breading. You can also cook them in an air-fryer but I find it easier to make large batches in the oven. Pair it with any dipping sauce you like! Our favourite is sriracha mayo or toum mixed with Greek yogurt. Mmmmmm. To change it up, you can make avocado fries using this exact same recipe too!

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:

  • 4 medium sized zucchinis
  • 1/2 cup flour
  • 2 large eggs
  • 1.5 cups panko
  • 3/4 cup freshly grated parmesan cheese
  • 1.5 tsps Italian seasoning
  • 1.5 tsps paprika

Directions:

Preheat oven to 200˚C (425˚F). Prepare a greased cooling rack over a baking sheet (see photo).

Cut the top end of the zucchinis off and discard. Then slice each zucchini in half horizontally and then slice each half into about 6 sticks (see photo).

Prepare 3 bowls and put the following in each bowl: 1) Flour, 2) Beaten eggs, 3) Panko, parmesan cheese, Italian seasoning, and paprika.

Bread the zucchini strips one at a time by first covering it in flour, then dredging it into the beaten eggs, then finally tossing it in the panko/parmesan mixture and pressing down so the coating sticks well to the zucchini strips. Place the breaded zucchini strip onto the greased cooling rack prepared earlier. Repeat for the rest of the zucchini strips.

Bake in the preheated oven for 20-25 minutes or until golden brown and crispy. Let them cool slightly on the rack before transferring it to a serving plate. Enjoy!

You can alternatively put them in the air fryer at 200˚C for 8-10 minutes.

Summarized Recipe:

Zucchini Fries

Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: easy, healthy, snacks, appetizers, low-cal, sides, vegetarian
Serves: 4-6 | Prep time: 30 mins | Cook time: 35 mins

Ingredients:

  • 4 medium sized zucchinis
  • 1/2 cup flour
  • 2 large eggs
  • 1.5 cups panko
  • 3/4 cup freshly grated parmesan cheese
  • 1.5 tsps Italian seasoning
  • 1.5 tsps paprika

Directions:

  1. Preheat oven to 200˚C (425˚F). Prepare a greased cooling rack over a baking sheet (see photo).
  2. Cut the top end of the zucchinis off and discard. Then slice each zucchini in half horizontally and then slice each half into about 6 sticks (see photo).
  3. Prepare 3 bowls and put the following in each bowl:
    1. Flour
    2. Beaten eggs
    3. Panko, parmesan cheese, Italian seasoning, and paprika
  4. Bread the zucchini strips one at a time by first covering it in flour, then dredging it into the beaten eggs, then finally tossing it in the panko/parmesan mixture and pressing down so the coating sticks well to the zucchini strips. Place the breaded zucchini strip onto the greased cooling rack prepared earlier. Repeat for the rest of the zucchini strips.
  5. Bake in the preheated oven for 20-25 minutes or until golden brown and crispy. Let them cool slightly on the rack before transferring it to a serving plate. Enjoy!
    • You can alternatively put them in the air fryer at 200˚C for 8-10 minutes.

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!

So Easy Healthy Chocolate Mousse


Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: quick, easy, healthy, vegetarian, dessert, low-cal, <15mins
Serves: 4-6 | Prep time: 5 mins | Blend time: 1 min

Jump to recipe |

Get ready for a quick, easy, healthy, vegan, sugar-free, low-carb chocolate mousse! Sounds too good to be true, right? I promise it’s worth a try. Chocolate mousse is one of Toby’s all-time favourite desserts and although this isn’t quite as good as his favourite version, it still got his official stamp of approval for being pretty damn good especially since it’s a healthy alternative! He can gorge on this guilt-free and better yet, it’s SO easy to make.

This mousse isn’t as fluffy and light as a traditional chocolate mousse but it’s still packed with chocolatey flavour and just as creamy because it uses avocados as the main ingredient. You can eat this on its own with some diced strawberries or alternatively choose to use it as a frosting on a cake or as a stuffing in a pastry.

What makes this recipe so amazing?

Quick and easy – Just blend all the ingredients together. It comes together in 15 minutes, perfect for a quick snack or last minute dessert plans.

Vegan – No dairy products are used. Avocados are the main ingredient that gives this mousse its creamy velvety texture.

Sugar-free – Medjool dates are the best kept secret to replacing sugars in a recipe without adding any extra flavour! You can alternatively use honey or maple syrup if you don’t have any dates on hand.

Low-carb – Compared to a regular chocolate mousse, the only ‘carb-y’ ingredient in this recipe are the dates. No extra added sugars

Healthy – avocados, dates, and soy milk make up the bulk of this recipe!

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:

  • 24 pitted dried Medjool dates
  • 4 ripe hass avocados, pitted with the flesh scooped out (~500g of flesh)
  • 1/2 cup natural cocoa powder
  • 1/2 cup dutch cocoa powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup soy milk (or any milk alternative)

Directions:

Soak the dates in hot water for 10 mins until soft (this will help the dates blend easier).

Drain the dates and blend the rest of the ingredients (avocados, cocoa powders, salt, vanilla, soy milk) together until you get a smooth mousse texture. Taste and adjust ingredients as needed. Add more soy milk if too thick, or more soaked dates if not sweet enough. Serve!

Summarized Recipe:

So Easy Healthy Chocolate Mousse

Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: quick, easy, healthy, vegetarian, dessert, low-cal, <15mins
Serves: 4-6 | Prep time: 5 mins | Blend time: 1 min

Ingredients:

  • 24 pitted medjool dates
  • 4 ripe hass avocados, pitted with the flesh scooped out (~480g of flesh)
  • 1/2 cup natural cocoa powder
  • 1/2 cup dutch cocoa powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup soy milk (or more to your liking)

Directions:

  1. Soak the dates in hot water for 10 mins until soft (this will help the dates blend easier).
  2. Drain the dates and blend the rest of the ingredients (avocados, cocoa powders, salt, vanilla, soy milk) together until you get a smooth mousse texture. Taste and adjust ingredients as needed. Add more soy milk if too thick, or more soaked dates if not sweet enough. Serve!

Toum (Lebanese Garlic Sauce)


Date Published: Sept 27th, 2021 | Last Updated: Sept 27th, 2021
Author: Abby |Category: <30 mins, appetizers, sauce, easy, vegetarian
Serves: 1 large bowl (4 cups) | Prep time: 15 mins | Mix time: 20 mins

Jump to recipe |

This recipe is for all you garlic lovers out there. If you’ve never had toum before, you’re in for a treat! It’s a Lebanese whipped garlic sauce with the most amazing intense garlic flavour. It goes well with meats, as a sandwich spread, or even a quick way to make garlic bread. It’s made with only 4 easy ingredients: garlic, oil, salt, and lemon juice. Although this sauce is technically easy to make, but it can be time-consuming. The key is patience. You need to drizzle the oil and lemon juice verrrry slowly – if you do it too quickly, the sauce won’t emulsify properly.

Make sure you use the freshest of ingredients for optimal flavour. This recipe yields a whopping 4 cups, but for the amount of effort you’re going to put in, you might as well make a big batch. It keeps well in the fridge for up to 3 weeks. This sauce also never seems to last long because its so damn delicious and versatile. I’ve just made a fresh batch today to have with shawarma and pita bread, and Toby has already gone through a quarter of it in one sitting. 😅

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:

You need about 1 cup of garlic cloves = ~2 bulbs of garlic. This is definitely a tedious process but well worth it.
  • 1 cup of garlic cloves (~2 bulbs), peeled with the fibrous tips cut off
  • 2 tsps kosher/cooking salt
  • 3 cups neutral oil
  • 1/2 cup fresh lemon juice

Directions:

Put the garlic cloves and salt in a food processor and blend until the garlic is minced.

Add in a couple tablespoons of oil and blend until you get a thick paste.

Next, SLOWLY drizzle the oil and lemon juice into the food processor, alternating between the two. Emphasis on the SLOW – you want a 1-2mm stream while you’re drizzling it in. If you pour it in too fast, your sauce will separate and won’t be light and fluffy. This process should take about 10-15 mins. Scrape down the sides as needed. You should have a light and fluffy white garlic paste by the end. Enjoy! Store in an air tight container.

Summarized Recipe:

Toum (Lebanese Garlic Sauce)

Date Published: Sept 27th, 2021 | Last Updated: Sept 27th, 2021
Author: Abby |Category: <30 mins, appetizers, sauce, easy, vegetarian
Serves: 1 large bowl (4 cups) | Prep time: 15 mins | Mix time: 20 mins

Ingredients:

  • 1 cup of garlic cloves (~2 bulbs), peeled with the fibrous tips cut off
  • 2 tsps kosher/cooking salt
  • 3 cups neutral oil
  • 1/2 cup fresh lemon juice

Directions:

  1. Put the garlic cloves and salt in a food processor and blend until the garlic is minced.
  2. Add in a couple tablespoons of oil and blend until you get a thick paste.
  3. Next, SLOWLY drizzle the oil and lemon juice into the food processor, alternating between the two. Emphasis on the SLOW – you want a 1-2mm stream while you’re drizzling it in. If you pour it in too fast, your sauce will separate and won’t be light and fluffy. This process should take about 10-15 mins. Scrape down the sides as needed. You should have a light and fluffy white garlic paste by the end. Enjoy! Store in an air tight container.

Baba Ghanoush


Date Published: Sept 27th, 2021 | Last Updated: Sept 27th, 2021
Author: Abby |Category: dips, appetizer, easy, healthy, snacks, vegetarian
Serves: 4-6 (1 medium sized bowl) | Prep time: 10 mins | Cook time: 45 mins

Jump to recipe |

Baba ghanoush is a Lebanese dish that is typically served as a starter or a side to a meat dish. It’s made with charred eggplants, tahini, garlic and lemon. It tastes similar to a hummus but with an extra smoky flavour from the grilling of the eggplants. The ingredients to a baba ghanoush and hummus are nearly identical but instead substitute the chick peas with eggplants. Comparatively, hummus is much easier to make because you skip the step of grilling eggplants, but flavour-wise I prefer baba ghanoush for the smokiness. If I’m feeling lazy and wanting a whip up something quick for a party or a side, I’ll go for the hummus (you can check out my hummus recipe here).

There are many ways to char an eggplant. Traditionally the eggplant is placed over an open flame until the skin wrinkles and the flesh softens, but I find this method more time-consuming to constantly watch the eggplant and I also find it harder and messier to peel. My preferred method is to slice them in half and char them in the oven on high heat. You can then simply scoop out the eggplant flesh instead of having to peel it.

You can simply serve it with some sliced veg and pita chips, or slathered in a wrap with a chicken shawarma.

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 medium sized eggplants
  • 2 Tbsps olive oil for brushing
  • 1/4 cup tahini
  • 3 cloves of garlic, peeled
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • 2 Tbsps lemon juice (or more to taste)
  • 1/2 tsp salt (or more to taste)

Directions:

Roast the eggplants: Preheat oven to 220˚C (430˚F). Cut the tops off of each eggplant and then cut them in half. Arrange the eggplants skin side up on a baking sheet and brush each one with olive oil. Roast in the preheated oven until the skin wrinkles and the flesh is very soft.

Prepare the eggplants: Once the eggplants are done, set them aside to cool. Once it is cool enough to hand, use a spoon and scoop out all of the flesh. Discard the eggplant skin. Place the eggplant flesh in a strainer and squeeze out as much liquid as possible. You can let it rest for another 30 mins to let more juices drip out.

Blend it all together: Add the eggplant flesh and the rest of the ingredients (tahini, garlic, cumin, paprika, lemon juice, salt) in a blender or food processor and blend until you get a smooth texture. Taste and adjust salt and lemon to your preference. Done!

Summarized Recipe:

Baba Ghanoush

Date Published: Sept 27th, 2021 | Last Updated: Sept 27th, 2021
Author: Abby |Category: dips, appetizer, easy, healthy, snacks, vegetarian
Serves: 4-6 (1 medium sized bowl) | Prep time: 10 mins | Cook time: 45 mins

Ingredients:

  • 2 medium sized eggplants
  • 2 Tbsps olive oil for brushing
  • 1/4 cup tahini
  • 3 cloves of garlic, peeled
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • 2 Tbsps lemon juice (or more to taste)
  • 1/2 tsp salt (or more to taste)

Directions:

  1. Roast the eggplants: Preheat oven to 220˚C (430˚F). Cut the tops off of each eggplant and then cut them in half. Arrange the eggplants skin side up on a baking sheet and brush each one with olive oil. Roast in the preheated oven until the skin wrinkles and the flesh is very soft (~30-45 mins).
  2. Prepare the eggplants: Once the eggplants are done, set them aside to cool. Once it is cool enough to hand, use a spoon and scoop out all of the flesh. Discard the eggplant skin. Place the eggplant flesh in a strainer and squeeze out as much liquid as possible. You can let it rest for another 30 mins to let more juices drip out.
  3. Blend it all together: Add the eggplant flesh and the rest of the ingredients (tahini, garlic, cumin, paprika, lemon juice, salt) in a blender or food processor and blend until you get a smooth texture. Taste and adjust salt and lemon to your preference. Done!

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

Jump to recipe |

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!