You know those foods that you eat and you just feel skinnier? This is one of them. This is wholesome and hearty, easy on the waistline and totally delicious. If you're like me there is a spot in your crisper where veggies seems to disappear and then a few days before they go bad, they surface. If you find you have a couple heads of asparagus to use up, this is perfect. The parmesan makes this incredibly savoury and the lemon brightens it up. In the throngs of winter, this is definitely one of my go-to dishes.
I love pureed soups - another reason to love this recipe. You see, I’m lazy, and here – you just get to chop the sh&* out of veggies. Like, karate style, knife flying two-feet-in-the-air kinda action. Because unlike most recipes where prep is important & time consuming (yeah, sliced versus diced versus cubed really does matter sometimes) here you just get to be an indolent chef. Why? That beautiful immersion blender that corrects all your mistakes. So get crazy kids.
The veggie prep here (as I mentioned) is easy. Cut up your asparagus stems, reserving the tips. We'll use those later.
Added to the mix is garlic. If you're feeling particularly stressed out, as I am right now - this recipe also allows for GARLIC SMASH! (I do scream that out loud as I do it). It’s a great source of stress release – try it. Step 1: garlic bulb on cutting board. Step 2: hit that motha as hard as you can. Garlic will fly everywhere, but who cares? Not me.
Added to the mix in your soup pot is onion, lemon zest and Parmesan cheese rind. This is a great excuse to use up that cheese rind you froze (if you don’t do this - start, added to soups they take it from
Top that all up with chicken broth and let simmer until the veggies are tender. While it is simmering, remember those asparagus tips? Steam 'em:
Voila! You're practically there. Use an immersion blender to get the consistency you prefer (I like to keep a bit of texture) and finish with fresh lemon juice, parmesan cheese and chives.
Savoury, fresh and zingy this soup really is tasty guys, I hope you give it a try!
The delightful quesadilla - cheesy and simple - it is my indulgence when a day goes particularly poor. This classic can be given a twist, and when it combines another one of my favourites, Kimchi, great, glorious things happen. Fusion food, in my opinion, is often reaching with its flavour combinations, but this is a real winner.
Kimchi is a Korean dish that essentially is fermented vegetables (usually cabbage) that is both spicy and sour. While that description might turn you off - give it a whirl. The stuff is addictive! I throw it with almost everything these days. AND it goes really, REALLY well with cheese and tortilla.
Another perk of the Kimchi quesadilla? It can be on your plate in 15 minutes and involves 7 ingredients. That's a lot of taste for 15 minutes and 7 ingredients! This one is dedicated to all my vegetarian friends out there. Hope you guys enjoy!