Greedy Gourmet | Food & Travel Blog

Pilau Rice

Michelle Minnaar — Wed, 04 Dec 2024 08:29:18 +0000

Do you want to know the secret to making the perfect pilau rice? There’s nothing to it!

Cooking this Indian takeaway favorite only takes a few minutes longer than normal rice and you’ll need just a handful of ingredients. When it's done, you'll have an amazing side dish with incredible fragrance and a delightful, subtly spiced flavor.

Make your own pilau rice using white basmati rice and a few select spices, and pair this fabulous side dish with your favorite curries!

Why you'll love this easy pilau rice recipe

So easy to make
The spices are glorious
It goes so well with all kinds of curries
So much better than normal rice

Equipment you'll need

There are a few important items you’ll need before you get going with this homemade pilau rice recipe:

Large saucepan with lid – a big sturdy cooking pan is a must for this pilau rice recipe
Spic e grinder – get the best out of your spices by grinding them fresh
Serving dish – serve up your pilau rice in style

How to make pilau rice

You need rice, onion, garlic, oil, bay leaf, whole cinnamon, whole cloves, cardamom pods, ground cumin and turmeric for this recipe.

Fry fry the spices in a bit of oil first, then fry the onion for 5 minutes. Add the garlic and ginger and fry another 2 minutes before adding the rice.

Give the rice a good stir then add the ground spices.

Pour in the water and let it slowly simmer away until the rice has cooked and the liquid evaporated.

Serve the pilau rice with your favorite curry. Enjoy!

What to Serve with Pilau Rice

Chicken Curry: A classic pairing, the rich and flavorful sauce complements the fragrant pilau rice.
Vegetable Curry: A mixed vegetable curry or aloo gobi (potato and cauliflower curry) offers a lighter, vegetarian option that pairs well with pilau rice.
Lamb Kebabs: Juicy lamb kebabs or seekh kebabs add a hearty, meaty contrast to the rice.
Chicken Tikka: Grilled chicken tikka is another excellent choice, with the pilau rice complementing the spices.
Dal Makhani: This rich, buttery lentil dish pairs well with the aromatic rice, creating a comforting and satisfying meal.
Cucumber Raita: A cool and refreshing cucumber raita balances the warmth of the pilau rice and any spicy main dishes.
Mango Chutney: The sweetness of mango chutney provides a delicious contrast to the savory flavors of the rice.
Kachumber Salad: A fresh, tangy kachumber salad adds crunch and acidity, enhancing the overall meal.

Top tips

Use aged basmati rice for the highest quality pilau rice
Freshly grind your spices for extra flavor and fragrance
You don’t need to rinse basmati, just add it straight to the pan
Use a high-quality sturdy saucepan to get a good distribution of heat, and make sure the lid fits properly
While it’s possible to reheat leftovers, this tasty rice dish is definitely best eaten after serving
For a real authentic Indian pilau rice, use ghee in place of vegetable oil
After you’ve added all the ingredients, reached a simmering point, and put the lid on, turn the hob down to a low setting

What is pilau rice made of?

Pilau is a fragrant rice dish cooked with select spices.
A million miles away from plain boiled rice, it tastes and smells like a dream. Looks-wise, it catches the eye with a wonderful vibrant yellow that makes it all the more appetizing.

Typical spices used in pilau rice vary, although cumin seeds, turmeric, cardamom pods, cinnamon, and bay leaves are standard.

Where does pilau rice come from?

The dish is typically served in Northern India, although the cooking technique comes from Persia, which is now known as Iran.

It's now a favorite curry throughout India, the UK, the US, and many places around the world.

When was pilau invented?

The earliest known recipe for pilau rice comes from a 10th-century Persian scholar. This old-school foodie and all-round genius – known as Avicenna to us in the West – wrote about the medicinal benefits of the day's dishes, including many pilau recipes.

While he might not have invented pilau, he documented it and was widely read. This has led to him being known as the father of modern pilau or pilaf.

There are plenty of theories that it goes all the way back to ancient times, with ancient Indian and Iranian civilizations said to turn their noses up at boiled rice in favor of the flavor of a spicy pilaf.

What's the difference between pilau and basmati?

Basmati is the type of rice used in the dish known as pilau. Basmati is a long, slender-grained aromatic rice. It’s traditionally grown in India, Nepal and Pakistan.

How do you store pilau?

Refrigeration

Leftover pilau can be stored in an airtight container in the refrigerator for up to 3 days. To prevent condensation, which can make the rice soggy, let the rice cool to room temperature before refrigerating.

Freezing

Pilau can be frozen for up to 1 month. To freeze, spread the cooled rice on a baking sheet for quick freezing, then transfer it to a freezer-safe container or resealable bag. Thaw overnight in the refrigerator or reheat directly from frozen.

How do you reheat pilau?

To reheat, use a microwave by placing the rice in a microwave-safe dish, adding a few drops of water, and heating in 1-minute intervals until warm. Alternatively, reheat on the stovetop by stirring the rice in a pan over medium heat, adding a splash of water or broth if needed. You can also reheat in the oven by covering the rice with foil and baking at 300°F (150°C) for 15-20 minutes. Always ensure the rice is heated thoroughly before serving.

How do you know when pilau rice is cooked?

The rice grains should be firm with a slight softness rather than stodgy or soggy.

Is it pilaf or pilau rice?

Pilau is sometimes called a pilaf, pilaw, pullao, or pilav, depending on the country where it’s being cooked. The word (or maybe we should say ‘words’) refers to the cooking technique rather than the dish itself.

The technique is to let the uncooked rice absorb ghee, butter, or oil while sautéed in a pan, while other ingredients, such as onion or chicken, are added before it’s all cooked in a simmering spiced stock.

Why is pilau rice yellow?

This yellow rice gets its glorious color from turmeric. Acting as a natural coloring agent, this sublime spice infuses the rice with its golden yellow color.

Can I use easy cook rice for pilau?

I recommend using classic basmati rice for this pilau rice recipe.

More amazing Indian side recipes

Spice up your sides and add some of these recipes to your homemade curry feast:

Aloo ki kachori – a subtly spiced, round potato flatbread
Gluten free puri – a small, round Indian flat bread made with simple ingredients
Bombay chutney – the classic Indian chutney!
Veggie puffs – little morsels of joy
Pakora sauce – a delicious tomato-based sauce with hints of mint
Potato bhajis – the UK’s favourite Indian side dish. These little beauts are so easy to make and utterly irresistible

📖 Recipe

Pilau Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Michelle Minnaar
Total Time: 35 minutes
Yield: 6 servings
Diet: Vegan

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Description

Never order takeaway Pilau Rice again! Learn how to make the easy Indian side dish recipe in a few easy steps. Great with curries!

Ingredients

Units

3 tablespoons vegetable oil
6 green cardamom pods, crushed
1 cinnamon stick, approximately 4 inches long
1 onion, finely chopped
1 garlic clove, crushed
2 cups basmati rice
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 whole cloves
2 bay leaves
3 cups water

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Instructions

In a large saucepan, heat the vegetable oil over medium heat. Add the crushed cardamom pods and cinnamon stick, and fry gently for about 5 minutes or until the spices release their aromas.
Add the finely chopped onion to the saucepan and sauté for about 5 minutes, or until the onion is softened and translucent.
Stir in the crushed garlic and cook for another 2 minutes, stirring frequently to prevent burning.
Tip in the basmati rice, ground cumin, ground turmeric, whole cloves, and bay leaves. Stir the mixture vigorously to coat the rice with the spices and oil.
Pour in the 3 cups of water, stir once more, and then increase the heat to bring the mixture to a slow simmer.
Once the water reaches a simmer, cover the saucepan with a tight-fitting lid. Reduce the heat to low and cook for about 15 minutes or until the rice is tender and fully cooked.
Fluff the rice with a fork to separate the grains, then serve immediately with your favorite curry. Enjoy!

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Boil
Cuisine: Indian

Nutrition

Serving Size:
Calories: 302
Sugar: 0.6 g
Sodium: 6.7 mg
Fat: 7.6 g
Saturated Fat: 5.7 g
Trans Fat: 0 g
Carbohydrates: 53.4 g
Fiber: 2.2 g
Protein: 5 g
Cholesterol: 0 mg

Protein Pumpkin Muffins

Michelle Minnaar — Wed, 17 Aug 2022 13:37:10 +0000

You've got to try these protein pumpkin muffins! Delicious, simple and surprisingly light, they should be on any keto dieters must-bake list.

While we love the occasional indulgence of a big sugary chocolate muffin, these muffins are delicious and good for you. Perfect in the fall, but ideal all year round, these muffins are a great way to kick start your day!

Why You’ll Love This Protein Muffin Recipe

These pumpkin muffins are sugar free!
They are the perfect breakfast, snack or dessert for those with a keto or low carb lifestyle
This recipe is extremely adaptable – if you're not on a keto diet, there are a few easy tweaks you can make
They are an excellent source of protein for pre- or post-workout
These pumpkin muffins are so easy to make
They're a welcome change from sugary indulgent muffins – you can eat them guilt free!

Special Equipment Needed To Make This Pumpkin Muffin Recipe

There are a few key items you'll need to make these pumpkin protein muffins:

12-hole muffin tin – make sure you've got a quality tin to bake your muffins in
Cupcake cases – silicone cupcake cases are perfect, as they make it really easy to remove your muffins once they're baked
Mixing bowl – a good quality mixing bowl is a must for any baking enthusiast
Silicone spatula – the flexibility of a silicone spoon means you can easy scrape down the sides of the mixing bowl
Kitchen scale – good baking is all about precision. Make sure you use a good digital kitchen scale to properly weigh out your ingredients
Stand mixer – honestly, I couldn't be without a quality stand mixer in the kitchen

Special Ingredients Needed To Make This Recipe

Perfect Keto whey protein powder

One of the key ingredients in this protein muffins recipe is whey protein powder. My personal preference is Perfect Keto whey protein powder. It comes in two flavors – vanilla and chocolate – which makes it perfect for keto–friendly baking. I've gone for the vanilla protein powder for this recipe.

It's made with 100% clean, keto-friendly ingredients, with no filler or preservatives. The whey comes from grass-fed dairy, which just adds to the clean, healthy taste.

It's totally sugar free too. Stevia sweetens the deal – it's low calorie and far better for you than sugar.

The high protein content of this protein powder means that your pumpkin protein muffins will help your muscles to recover after intense workouts or sports sessions. It also makes them ideal for morning or afternoon energy bursts

Pumpkin pie spice

This is going to deliver that wonderful warming spice flavor that elevates these protein muffins to a whole different level of deliciousness.

How to make protein pumpkin protein muffins

Place the pumpkin puree and eggs in a mixing bowl.

Whisk the wet ingredients in the stand mixer until smooth.

Mix all the dry ingredients in a mixing bowl.

With the mixer running on low, incorporate the dry ingredients one spoonful at a time.

Line your muffin tin with the cupcake cases. Divide the mixture evenly between the cases, filling each case ¾ of the way.

Sprinkle the pumpkin seeds on top of the muffins. Bake. Enjoy!

Popular Substitutions For This Recipe

If you can't get hold of pumpkin pie spice, you can easily make your own!
Just follow this homemade pumpkin spice mix recipe.
You can swap oat flour or coconut flour for almond flour

Variations To These Pumpkin Protein Muffins

If you’re not on a keto diet and fancy adding some chocolate into the mix, just sprinkle some chocolate chips into the batter. This will bring some chocolatey sweetness to the muffins and make them more of a dessert option.

Alternatively, you could opt for the chocolate protein powder or try making these peanut butter protein brownies.

You could also add a teaspoon of maple syrup into the batter to make these muffins a little sweeter.

There are also a lot of variations when it comes to toppings. I've gone with pumpkin seeds, but you could also try any of the following:

sunflower seeds
dried cranberries or cherries
chopped pistachios, cashews, hazelnuts, walnuts or other kinds of nuts
Greek yogurt
coconut yogurt
cinnamon or coconut sugar
cream cheese frosting

Top Tips

Don't over-mix the batter. If you do, it'll become very dense and chewy. Still, you want to stir the batter enough so that the wet and dry ingredients are properly mixed.
Let the muffins cool for a few minutes in the cupcake cases. This will help the steam to release. After 5 minutes, take them out of their cases and place them on a cooling rack. This will allow the steam to evaporate, preventing soggy bottomed muffins.
Only fill each cupcake case ¾ full. That way, there's a little room for each pumpkin muffin to expand. If you’ve got some left over, use another lined muffin tin.

How do I store my pumpkin protein muffins?

First, allow your pumpkin muffins to cool completely. Then, store them in an airtight container at room temperature. They should last 5-7 days.

Can I swap pumpkin pie filling for pumpkin puree?

No. In my opinion, pumpkin puree works a lot better in this recipe. Pumpkin puree is just that – pureed pumpkin, while pumpkin pie filling is pumpkin mixed with sugar and spices.

If you have pumpkin puree it can also be used in this Pumpkin Pie Ice Cream recipe.

How do you make protein muffins moist?

There are three key steps when it comes to making sure your protein muffins are moist:

1) Keep the wet and dry ingredients separate during the beginning of the mixing process. This prevents them from becoming dense and dry.

2) Don't overcook them. The oven temperature is very important, as is the overall bake time. Make sure your oven is set to 180°C/fan 160°C/350°F/gas mark 4. To check for doneness, insert a toothpick into the middle of the protein muffin. When the toothpick comes out clean, with a few moist crumbs, it's done.

3) To make sure your muffins are moist, fill the cupcake cases ¾ full. You'll end up with good-sized muffins, as opposed to a big dry mess.

Are these pumpkin protein muffins gluten free?

Yes, they are. Using almond flour instead of wheat flour or whole wheat flour ensures that these muffins are gluten free.

Do I need to use baking soda?

No. It isn't necessary in this recipe. You do need baking powder, however.

Can I Freeze This Recipe?

Yes! Or, your pumpkin protein muffins can be frozen for up to three months. Simply wait for them to cool fully, then place them in a freezer-safe container and store in the freezer.

How do you defrost pumpkin muffins?

The best way to defrost these muffins is to take them out of the freezer and let them thaw overnight on the kitchen counter.

If you want to speed things up, you could thaw them in the microwave. Just place them on a microwave-safe plate, then defrost in 30 second bursts.

Can this Recipe Be Scaled?

Absolutely. In fact, as pumpkin protein muffins freeze so well, making a big batch to keep on hand is a great idea.

Simply double, treble or quadruple the ingredient amounts below. You might have to mix and blend in stages, as there'll be a lot of batter to deal with!

More Amazing Keto Recipes

This pumpkin muffin recipe is a great recipe for those on a keto diet. It's not our only keto recipe though! Have a look at these:

📖 Recipe

Pumpkin Protein Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Michelle Minnaar
Total Time: 40 minutes
Yield: 12 servings
Diet: Gluten Free

Print Recipe

Description

Learn how to make Pumpkin Protein Muffins. Great for before gym or post workouts. Packed with protein, a tasty breakfast or snack.

Ingredients

Units

Dry Ingredients

150g (1 ½ cups) almond flour
48g (2 scoops) Perfect Keto Vanilla Keto Whey protein powder
2g (1 tbsp) pumpkin spice
4g (1 tsp) baking powder

Wet Ingredients

425g (1 can) canned pumpkin puree
6 large eggs
15ml (1 tbsp) vanilla paste

Decoration

15g (3 tbsp) pumpkin seeds

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Instructions

Preheat the oven 180°C/fan 160°C/350°F/gas mark 4.
Place all the Dry Ingredients in a bowl and mix. Set aside.
Tip the Wet Ingredients into another bowl and whisk in a mixer until smooth.
While the machine is running on a slow setting, add a spoonful of the Dry Ingredients' bowl at a time until the bowl is empty.
Scrape the sides of the mixing bowl to ensure everything is well incorporated.
Line a 12-hole muffin tin with cupcake cases then divide the mixture evenly between the cases, ensuring they are not more than ¾ full. If you’ve got some left over, use another lined muffin tin.
[Optional] Sprinkle with pumpkin seeds.
Bake in the oven for 30 minutes until the muffins are cooked and golden.
Transfer the pumpkin muffins to a cooling rack. Enjoy!

Notes

This recipe is aimed for those on a strict keto diet. If you’re not on one, feel free to add dark chocolate chips to the batter, which will lend some sweetness to the muffins.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Bake
Cuisine: American

Nutrition

Serving Size:
Calories: 146
Sugar: 2.5 g
Sodium: 52.6 mg
Fat: 5.4 g
Saturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 7.6 g
Fiber: 1.6 g
Protein: 8 g
Cholesterol: 93.5 mg

P.S. This is a sponsored post.

Pumpkin and Sweet Potato Soup

Michelle Minnaar — Thu, 24 Jan 2019 12:56:39 +0000

Pumpkin and sweet potato soup is a comforting, creamy dish with a natural sweetness that makes it both delicious and nutritious. Perfect for a wholesome, warming meal. For more nourishing options, explore my healthy soup recipes.

Especially when the weather outside is cold and miserable. My soup is just such a dish to lift your mood. In addition, it will not even take the least energy out of you to cook it, as the recipe is incredibly easy.

Half an hour of preparation time is all you need for making this pumpkin and sweet potato soup recipe. The cooking time is even shorter!

Hence, you can put your feet up while the pumpkin and sweet potato soup simmers. Inarguably, this is an easily cooked meal full of flavour – a definite winter warmer recipe.

It's a very healthy and low-calorie soup that can even help you keep your waistline in check. And to top it all off, this is actually a vegan pumpkin and sweet potato soup!

Of course, you can always add a touch of cream for those who are not completely vegan. However, the soup is creamy enough and is perfectly balanced. In conclusion, this vegan pumpkin and sweet potato soup rocks!

Jamie Oliver's pumpkin and sweet potato soup recipe

While reading through Jamie Oliver's pumpkin soup, I drew lots of inspiration for my pumpkin and sweet potato soup recipe.

First, I contemplated lots of great topping ideas that I'll mention later. Second, I loved the fact that he mentioned cooking sustainably, especially when it came to the pumpkin. Some people throw the pumpkin seeds into the rubbish.

However, Jamie cleverly suggests keeping the seeds to roast them! Click here to learn how to roast pumpkin seeds and unlock the hidden potential of a classical pumpkin.

In either case, it gave me tons of inspiration for creating this vegan pumpkin and sweet potato soup. Keep reading to find out more.

pumpkin and sweet potato soup – slow cooker method

If you wish to extract most flavour out of your vegetables, I highly recommend a slow cooker. If you don't own a slow cooker, you should never do the following.

First of all, don't pre-boil them or pre-cook them in water beforehand, because they might loose their nutrients as well as flavour. Especially when you put them though a sieve.

The best way to retain their flavour is to cook them directly in the pot with the stock or the slow cooker (if you have one). The slow cooker works in a way where it very slowly cooks the ingredients and breaks them down.

roasted pumpkin and sweet potato soup

Roasting the vegetables prior to adding them to the soup pot is one clever way of getting the most out of your vegetables. First of all, when you roast the pumpkin, it releases its nutty flavour.

The same goes for the sweet potatoes. Both vegetables in essence taste slightly sweeter. I recommend giving them a little bit of a char for best results. Just don't overdo it.

Quick tip for those who suffer from diabetes. I know that sweet potatoes are essentially one of the best choices in terms of root vegetables when you are a diabetic.

However, did you know that if you roast or bake sweet potatoes, you unequivocally double their glycaemic index? Yes this is true!

The same goes for any other vegetables. So, if you suffer from diabetes, don't roast your sweet potatoes and pumpkin.

creamy pumpkin sweet potato soup – vegan

Although this pumpkin and sweet potato soup is already vegan, don't think that it's not creamy. Thanks to the texture of the sweet potato and pumpkin, the soup has a thicker and creamier consistency.

Do you still feel like you need even more creaminess but are battling with the fact that you want the soup to remain vegan? Not to worry!

There is, in fact, a very simple solution for this! Add a hint of coconut cream for extra creaminess and extra volume.

what spices work best with pumpkin and sweet potato?

When one thinks of pumpkin and sweet potato soup, one immediately thinks of the typical autumn/winter spices. These include all spice, nutmeg and cinnamon.

Naturally all of these work well and can be added to spice up your soup. However, there is nothing wrong with also using curry spice and chilli powder to give the soup a proper kick.

pumpkin and sweet potato soup – topping ideas

First of all, you can reuse the pumpkin seeds, roast them and use them as a topping. They pair very well with the soup.

Next, you can also consider pine nuts, which carry a distinct, fragrant flavour. Sprinkle with some fresh herbs like parsley, watercress or rocket salad.

Otherwise, you can also top the pumpkin and sweet potato soup with sprinkles of feta cheese or goat's cheese. However, then the soup will not be vegan!

For decorative purposes, top with some cream (you can use a vegan cream alternative).

other delicious soups you might enjoy

If you have leftover pumpkin or butternut squash, you can try making this simple butternut squash pumpkin soup. It's very easy to make and it leaves room for leftover roasted pumpkin you can use in a dessert – like these pumpkin, almond and cinnamon muffins.

Also, ever heard of kabocha squash? You can also use this one to make this amazing kabocha squash and butter bean soup or this kabocha squash and cumin soup. These recipes are interchangeable with all types of pumpkins.

Another hearty soup you can try is the chestnut soup, the slow cooker sweet potato soup and the Borlotti Bean Soup. If you would like to keep things vegan, give this vegan split pea soup a go instead!

leftover sweet potato ideas

If you've got leftover sweet potatoes, you can save some for making these amazing vegan sweet potato pancakes. They are to die for and yes – they are totally vegan!

Otherwise, you can try your hand at making these finger-licking delicious baked sweet potato fries, or if you have an air fryer, these Air Fryer Sweet Potato Fries. If you feel like experimenting, you can also try making these vegan sweet potato gnocchi, they are exceptionally good!

What is your favourite winter soup?

📖 Recipe

Pumpkin and Sweet Potato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Author: Michelle Minnaar
Total Time: 50 minutes
Yield: 8

Print Recipe

Description

Make this pumpkin and sweet potato soup in just a few steps and master this ultimate vegan soup recipe. Use any type of pumpkin, spice it up and enjoy!

Ingredients

30ml (2 tbsp) oil
4 onions, peeled and chopped
4 garlic cloves, peeled and crushed
10cm (4in) fresh ginger root, peeled and sliced
1 red chillies, washed and sliced [optional]
2 celery sticks, washed and chopped
2kg (4 ½lbs) squash, peeled and seeded, cut into chunks
700g (1 ½lbs) sweet potato, peeled and cut into chunks
1ℓ (4 cups) vegetable stock

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Instructions

Heat the oil in a large saucepan.
Gently fry the onions until they have softened, which will take around 5 minutes.
Add the garlic, ginger, chillies and celery, and saute for 5 minute.
Place the squash, sweet potato and stock into the pot as well.
Increase the heat and let the content reach a slow simmer.
Cover the saucepan with a tight lid and let it cook for 15 minutes or until the squash and sweet potato are tender.
Blend the soup until smooth in batches in a food processor.
Serve with your favourite toppings, such as coriander leaves, pumpkin seeds, (alternative) cream, chillies, plus salt and pepper. Bread always works as an accompaniment!

Notes

This recipe is ideal for batch cooking and freezes well.
If you don’t want such a big quantity, you can easily halve the ingredients to serve 4.
If you prefer soups of a thinner consistency, add more stock to your preference. This can easily done after the cooking process but while you’re blending the contents.
A portion works out at 4 Weight Watchers Smart Points.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 178
Sugar: 12.7 g
Sodium: 151 mg
Fat: 4.4 g
Carbohydrates: 32.9 g
Fiber: 6.9 g
Protein: 5.6 g

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Kachumber Salad

Michelle Minnaar — Thu, 05 Dec 2024 08:37:42 +0000

One of the unsung stars of Indian cuisine, kachumber salad is fresh, fragrant, and so easy to prepare. It's criminally underrated, and it's about time it got the love it deserves!

This refreshing Indian salad is set to become your favorite new dish of the year. Full of fresh ingredients and fabulous flavor that work perfectly together, this salad tastes like a dream and it's almost impossible not to fall head over heels in love with it.

Why you'll love this Indian kachumber salad recipe

This classic Indian salad is a wonderful alternative to popular Western salads.
It's a great side to other dishes, making a complete Indian meal.
Indian recipes like kachumber salad make use of fresh spices and vegetables for a delightful flavor
This recipe is so quick to whip up... it takes mere minutes!

Equipment needed

There are a few simple kitchen items that you'll need to make this kachumber salad recipe.

Large mixing bowl – invest in a quality mixing bowl to mix up your Indian salad ingredients
Vegetable peeler – a quality peeler is needed to remove the skin of your cucumbers
Spice grinder – freshly ground spices are the best way to get a fragrant Indian cucumber salad
Sharp knife – the key to this Indian kachumber salad is getting the vegetables finely chopped. For this, you'll need a quality sharp chef's knife
Chopping board – invest in a large wooden chopping board, an essential element to any good kitchen
Salad serving bowls – serve this delicious Indian salad in style with some colorful salad bowls

How to make kacumber salad

Place the diced tomatoes, cucumber, onion and green chilli in a large salad bowl.

Give it a stir.

Top with shredded mint and cilantro.

Give it another stir.

Sprinkle with lemon juice, ground cumin and chilli powder. Give it one final stir. Season to taste and serve immediately. Enjoy!

Popular substitutions

Cucumber: Use zucchini or jicama for a different texture to your Indian salad, or leave out if not available.
Tomatoes: Substitute with cherry tomatoes or grape tomatoes, halved or quartered, for a sweeter flavor and a burst of freshness.
Red Onion: Substitute with white onion, yellow onion, or shallots for a milder flavor.
Green Chilies: Use jalapeños for a similar heat level, or bell peppers for a milder, non-spicy option.
Cilantro: Substitute with other fresh herbs like parsley if cilantro isn’t available, or omit for a different flavor profile.
Lemon Juice: Consider lime juice for a slightly different citrus flavor, or vinegar (such as apple cider or white vinegar) for acidity.
Ground Cumin: For a different earthy flavor, use ground coriander, or garam masala for a spicier kick. You could also use cayenne pepper.

What to Serve with Kachumber Salad

Curry Dishes

Kachumber pairs well with rich and spicy curries like chicken curry, lamb rogan josh, or paneer butter masala. The fresh, tangy salad balances the richness of the curry, providing a refreshing contrast that enhances the overall dining experience.

Biryani

Serve kachumber alongside biryani—whether it’s vegetable, lamb, or chicken biryani. The crisp and tangy salad adds a refreshing contrast to the richly spiced and aromatic rice, making each bite more balanced and enjoyable.

Grilled or Tandoori Dishes

The fresh flavors of kachumber complement smoky, spiced dishes like tandoori chicken, lamb chops, or grilled fish. It also works wonderfully with kebabs such as seekh kebabs, shish kebabs, shami kebabs, or chicken tikka, providing a light and refreshing balance to the meal.

Flatbreads

Pair kachumber with naan, roti, or paratha to add a fresh, crunchy side to your meal. It is especially delicious with stuffed parathas, where the crisp salad balances the richness of the filling, adding a burst of freshness with each bite.

Rice Dishes

Kachumber adds a fresh element to rice dishes like vegetable pulao, pilau rice or jeera rice (cumin-flavored rice). It enhances the meal with a crisp, tangy side that cuts through the richness of the rice, making it a delightful accompaniment.

Dal (Lentil Dishes)

Pair kachumber with lentil dishes like dal tadka or dal makhani. The creamy, rich lentils are balanced perfectly by the light and crunchy salad, creating a more varied and satisfying meal.

Chaat

Kachumber can be used as a topping for Indian street food snacks like sev puri, bhel puri, or dahi puri. It adds extra crunch and flavor, enhancing the overall taste of these popular chaat dishes.

Snacks and Starters

Serve kachumber alongside crispy pappadums as a refreshing accompaniment or as a topping. It also pairs well with fried appetizers like samosas or pakoras, where the fresh salad cuts through the richness of the fried snacks, offering a balanced bite.

Top tips for kachumber salad

Use fresh ingredients for the best tasting Indian salad
Peel your cucumbers and if necessary remove any large seeds
Use Persian cucumbers for an authentic kachumber salad
Using freshly ground spice seeds is the best way to get a wonderfully fragrant salad

What is kachumber salad?

It's essentially an Indian cucumber salad, a delicious everyday recipe made with cucumbers, onions, tomatoes, fresh herbs, and spices. Kachumber salad is a simple yet beloved staple in many Indian kitchens, often served as a side or as a starter for curries.

Where does kachumber salad come from?

Kachumber salad, otherwise known as cachumber salad, is a light and refreshing salad dish that is a big part of Indian cuisine. There are many regional variations across South and Northeast India, with different areas tweaking the typical ingredients.

What are the best cucumbers for kachumber salad?

There are many different cucumbers you can try. Here are a few suggestions.

Persian cucumbers
These are the best type of cucumber to use for this Indian salad. They contain very few seeds and the peel is soft, you don't really need to be peeled. They are also mild in flavor, meaning they harmonize well with other ingredients.

Lemon cucumbers
These little yellow, round-shaped cucumbers are sweet, making them a great addition to salads. They have thin skins, little to no seeds and have a wonderfully vibrant color.

English cucumbers
This variety is very typical in the UK. They are long and thin with dark green skin – you'll often find them wrapped in plastic in supermarkets, but also unwrapped at grocery stores and farmers markets. They are very mild in flavor with thin skin and minimal seeds, making them ideal for salads.

How do you store kachumber?

Refrigeration

Storage Time: Store kachumber in an airtight container in the refrigerator.
Shelf Life: Best consumed within 1 day for optimal freshness. The salad can be stored for up to 2 days, but the vegetables may release water and become slightly soggy over time.
Stir Before Serving: If stored for later use, stir the kachumber before serving to redistribute any liquid that may have settled at the bottom.

Freezing

Not Recommended: Freezing is not suitable for kachumber as the fresh vegetables will lose their crispness and texture once thawed.

More salad recipes

Once you've made this delicious Indian kachumber salad, why not try making one of these:

Asian cucumber salad – another sumptuous salad recipe, this one has so much flavor
Green bean salad – fresh, filling and full of flavor
Aubergine salad – light, healthy and supremely tasty, this salad is like the fresh taste of Italy in your own kitchen.

📖 Recipe

Kachumber Salad Recipe

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No reviews

Author: Michelle Minnaar
Total Time: 10 minutes
Yield: 4 portions as a side dish
Diet: Vegan

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Description

Brighten your meals with a refreshing Kachumber Salad, a simple mix of diced cucumbers, tomatoes, and onions tossed in zesty lemon juice and fragrant spices.

Ingredients

Units

1 large cucumber, peeled, seeded, and diced
2 medium tomatoes, diced
1 medium red onion, finely chopped
1 green chilies, finely chopped
¼ cup fresh cilantro, finely chopped
1 tablespoon fresh mint leaves, finely chopped (optional)
1 tablespoon lemon juice (or to taste)
½ teaspoon ground cumin
¼ teaspoon red chili powder (optional, for extra heat)
salt, to taste
freshly ground black pepper, to taste

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Instructions

In a large mixing bowl, combine the diced cucumber, tomatoes, and finely chopped red onion.
Add the chopped green chilies, cilantro, and mint leaves (if using) to the bowl.
Sprinkle the ground cumin, red chili powder (if using), salt, and freshly ground black pepper over the vegetables.
Drizzle the lemon juice over the salad and toss everything together until the vegetables are well coated with the seasoning.
Serve the kachumber immediately as a fresh, crunchy side dish. It pairs well with Indian meals like biryani, curry, or grilled meats.

Prep Time: 10 minutes
Category: Salad
Method: Chop
Cuisine: Indian

Nutrition

Serving Size:
Calories: 40
Sugar: 4.7 g
Sodium: 7.6 mg
Fat: 0.4 g
Saturated Fat: 0.1 g
Trans Fat: 0 g
Carbohydrates: 9.1 g
Fiber: 1.8 g
Protein: 1.6 g
Cholesterol: 0 mg

Homemade Tikka Paste

Michelle Minnaar — Tue, 03 Dec 2024 15:32:11 +0000

Homemade tikka paste is a thing of true beauty! A selection of ground spices mixed with tomato, onion, garlic, and a drop of oil, it's like a flavor bomb that brings so much character to your homemade curries.

So, do you want to learn to make your own tikka paste? Let's get cooking!

Why you'll love this tikka paste recipe

Homemade tikka masala paste adds an element of authenticity to tikka curries
Make your own curry paste and your dish will taste all the more satisfying
This can be used as a fish, vegetable or chicken marinade to elevate your curry cooking

Equipment you'll need

There are a few key pieces of equipment that you'll need before making tikka masala paste:

Medium-sized pan – a good quality pan is needed for toasting your spicy seeds before grinding them up into a beautiful fragrant powder
Food processor – this is for blending up the ingredients to form a fragrant curry paste
Spice grinder – when it comes to getting the best flavour and scent out of your spices, you can't beat a spice grinder. A mortar and pestle will do, but a spice grinder is quicker and easier
Airtight container – store your homemade tikka paste in airtight containers to increase the life span of your spice mixture

How to make tikka paste

Assemble all your ingredients.

Fry the cumin, coriander and fenugreek seeds in a bit of oil until their flavors are released.

Add the onions and fry for 5 minutes. Add the garlic and ginger, then fry for another 2 minutes. Add the dried spices and keep stirring.

Stir in the tomato paste and tamarind puree.

Place everything, including the cilantro, lemon juice and salt to a food processor and blend until smooth. Store in an airtight container.

Top Tip

Go for freshly ground spices for the fullest flavour.

How To Use Tikka Paste

Marinating

Tikka paste is ideal for marinating meats, vegetables, and paneer. For chicken breasts or other meats, mix 2-3 tablespoons of tikka paste with plain yogurt and marinate for at least 2 hours before grilling, baking, or cooking. Vegetables can be coated directly with tikka paste mixed with a little oil, then roasted or grilled until tender. For paneer, marinate cubes in tikka paste and oil, then grill or pan-fry until golden and slightly charred.

Tikka Masala

Use this homemade paste as the base for a rich tikka masala curry. Sauté 2-3 tablespoons of tikka paste, then add tomato and coconut cream or coconut milk. Let it simmer with cooked chicken, paneer, or vegetables until the flavors meld together. This paste also works well in vegetarian masalas with chickpeas, tofu, or mixed vegetables.

Stir-Fry

Incorporate tikka paste into quick stir-fries by adding 1-2 tablespoons to your favorite stir-fried meat, tofu, or vegetables. Cook until everything is well-coated and heated through, then serve over rice or noodles for a flavorful, easy meal.

Tikka Rice

Add depth to rice dishes by stirring tikka paste into cooked rice or biryani. You can also use it in a one-pot rice dish by sautéing the paste with onions, adding rice and broth, and cooking until the rice is tender and infused with the tikka flavors.

Dips & Sauces

Mix tikka paste with Greek yogurt to create a spicy, tangy dip for chips, veggies, or as a sauce for grilled meats, served with a garlic naan. For a quick aioli, blend tikka paste with mayonnaise to pair with fries, burgers, or grilled seafood.

Popular substitutes

Cumin Seeds: Substitute with ground cumin if seeds are unavailable. Use 1 teaspoon ground cumin for 1 tablespoon cumin seeds.
Coriander Seeds: Substitute with ground coriander if seeds are unavailable. Use 1 teaspoon ground coriander for 1 tablespoon coriander seeds. You could also use chopped fresh coriander.
Fenugreek Seeds: Substitute with ground fenugreek or fenugreek leaves (also known as kasuri methi). Use ½ teaspoon ground fenugreek or 1 teaspoon fenugreek leaves.
Chili Powder: Kashmiri chili powder is preferable but if you can't get hold of it, substitute with paprika (for color with mild heat) or cayenne pepper (for more heat, but less color). Adjust the amount based on your heat preference.
Tamarind Paste: Substitute with lemon juice, lime juice or vinegar for acidity, though it will slightly alter the flavor. Use about 1 tablespoon of lemon juice or vinegar for 1 tablespoon of tamarind paste.
Tomato Puree: Substitute with tomato paste (use slightly less, as it is more concentrated) or fresh tomatoes (blended into a tomato purée). Use ½ tablespoon tomato paste or 2 tablespoons fresh tomato puree. At a push, you could even use tomato sauce.
Fresh Cilantro: Substitute with parsley if cilantro is unavailable. This will change the flavor but still provide a fresh, herbal note.
Vegetable Oil: Substitute with olive oil or sunflower oil. These oils will work well, though they may slightly alter the flavor profile.

Top tips for tikka paste

Use freshly ground spices for a tikka masala paste with maximum taste and fragrance.
Don't hesitate to use substitutions if needed. You can cater it to make your own tikka paste that suits your tastes.
Be sure to cook tomato and tamarind paste for a few minutes to soften the flavour.

What is tikka paste made of?

This staple of Indian cuisine consists of a blend of select spices, pureed tomato, lemon juice and a touch of oil.

What is the difference between tikka and tandoori paste?

Homemade tikka and tandoori paste are similar, although they typically use a different mix of spices. The main difference between tikka and tandoori is how the meat is cooked – a tikka usually requires skinless and boneless chicken chunks, typically chicken breast, whereas chicken tandoori normally uses leg meat too.

Is tikka curry paste the same as tikka masala paste?

These homemade pastes use very similar spices. However, tikka masala paste often has a hotter flavor owing to extra spices being used in the past, such as red chili powder.

Is tikka paste hot?

Homemade tikka curry paste is medium hot. You can increase the heat by using more than ½ a teaspoon of chili powder – I would recommend a teaspoon for a nice kick. Of course, you can also reduce the heat of your homemade tikka paste by leaving chilli powder out altogether, while using mild paprika rather than hot paprika.

What does tikka mean in Indian?

The Punjabi word “tikka” translates into English as small pieces of meat. Masala means "mixture".

What makes it a tikka?

A tikka features small pieces of boneless meat or vegetarian alternatives, including the likes of tofu and paneer. The pieces are marinated in spices and yogurt, strung through a skewer, and then cooked over a grill or a barbecue.

How long does homemade tikka paste last?

When stored in an airtight container, this homemade tikka paste will last in the refrigerator for up to a month.

How do you use curry paste as a marinade?

Simply follow the instructions below, combining the spices and other ingredients listed, then rub the paste onto your chosen meat or vegetarian alternative and cook as per the chosen recipe.

More amazing spice mixes and marinades

Once you've perfected this homemade tikka masala recipe, why not try your hand at one of these:

Chicken seasoning – this amazing homemade dry rub will take chicken and other meat to another level of deliciousness!
Jerk spice – an incredible Jamaican spice mixture that will add so much flavour to your favourite meat, fish and vegetable dishes
Korma curry paste – the secret to a classic korma? A homemade korma paste. This recipe guarantees an amazing homemade curry and is one you'll go back to again and again
Onion paste – a big flavour bomb that will take your Indian curry recipes to a whole new level

📖 Recipe

Homemade Tikka Paste Recipe

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No reviews

Author: Michelle Minnaar
Total Time: 25 minutes
Yield: 1 cup
Diet: Vegan

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Description

Create bold flavors at home with this Homemade Tikka Paste recipe, packed with aromatic spices it's perfect for adding a kick to your Indian-inspired dishes.

Ingredients

Units

1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon fenugreek seeds
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 garlic cloves, minced
1.5 inches fresh ginger, minced
2 teaspoons garam masala
1 teaspoon turmeric powder
1 teaspoon hot paprika
½ teaspoon chili powder
1 tablespoon tomato puree
1 tablespoon tamarind paste
¼ cup fresh cilantro leaves and stems, chopped
½ teaspoon sea salt
½ lemon, juiced

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Instructions

Heat the vegetable oil in a medium-sized pan over medium heat.
Add the cumin seeds, coriander seeds, and fenugreek seeds (if using) to the oil and fry them for about 1-2 minutes until they start to sizzle and become fragrant.
Add the finely chopped onion to the pan and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger, cooking for about 2 minutes until fragrant.
Add the garam masala, turmeric powder, hot paprika, and chili powder to the pan.
Stir and cook for 1-2 minutes to combine the flavors with the onions and fried spices.
Add the tomato puree and tamarind paste to the pan, mixing well with the spices and onions.
Cook for another 2-3 minutes to allow the flavors to meld together.
Transfer the entire mixture to a blender or food processor. Add the fresh cilantro, sea salt, and lemon juice.
Blend until smooth. If the paste is too thick, you can add a little more oil or a small amount of water to achieve the desired consistency.
Use the paste immediately to marinate chicken, paneer, or vegetables, or store it in an airtight container in the refrigerator for up to a month.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Curry Paste
Method: Pan Fry
Cuisine: Indian

Nutrition

Serving Size: cup
Calories: 397
Sugar: 7 g
Sodium: 1231 mg
Fat: 30.7 g
Saturated Fat: 22.6 g
Trans Fat: 0 g
Carbohydrates: 27.4 g
Fiber: 7.8 g
Protein: 5.3 g
Cholesterol: 0 mg

4 Bean Salad

Michelle Minnaar — Tue, 28 Aug 2018 09:19:07 +0000

Looking for a healthy vegan salad for lunch or dinner? This 4 bean salad is an excellent alternative if you don't feel like going shopping. The reason behind this is because this 4 bean salad uses ingredients that store very well and can last for months! So chances are that you've got the ingredients for this 4 salad in your kitchen cupboard without you even realizing it.

In either case, for those of you who love a vibrant and colourful salad like this one, then you'll definitely enjoy this 4 bean salad as well. The best part is that it uses only vegetables, so it doesn't get any more vegan than that! Enjoy the different textures brought forward by the four types of beans and dress the salad with your favourite dressing. Can you guess which four beans make up this 4 bean salad?

4 bean salad recipe balsamic dressing

This 4 bean salad calls for four types of beans: red kidney beans, garbanzo beans (chickpeas), pinto beans and green beans. Yes, it's a lot of beans, but a lot of nutritious fiber! Combined with all four types of beans, the one thing that will bind these ingredients together is a balsamic vinaigrette. As a result, you'll end up with a flavourful and nutritious salad that you won't be able to stop eating. Besides, what a better way to eat healthy than with this 4 bean salad. You can eat all you want guilt-free. You'll find that each type of bean is unique in its own way when it comes to delivering texture and flavour. Read below to find out how each bean contributes to making a 4 bean salad that rocks in all ways!

red kidney beans

The red kidney beans are known for their firm texture. They hold up very well in soups, so that's why they are a very practical component of a cold salad. They would also hold up very well in stews or soups that are simmered for a longer period of time, just like this sausage soup with butter beans. When it comes to taste, they deliver a flavour very reminiscent of green peas or lentils. However, because the red kidney beans are so firm, then need to be pre-soaked in water to soften up.

garbanzo beans

You might know garbanzo beans as chickpeas! Chickpeas are very high in protein and it is a very versatile ingredient. It is used across many cuisines in the form of creating chickpea salads, chickpea falafels or even eating roasted chickpeas alone. In terms of texture, they are usually soft and buttery, but you can easily change their texture by roasting them off. This way, they will become crispier.

pinto beans

Pinto beans are an integral part of Mexican cuisine. It is very common to add them into burritos, wraps or make refried beans with them, they also go well in this Cowboy Soup. Since they are soft, expect a buttery texture. They will most likely fall apart and taste slightly creamy. Also, they are a good source of protein and other healthy nutrients.

green beans

Green beans are probably my favourite vegetable side dish. Besides using roasted green beans as a side dish, they make an excellent addition to a salad once you cut them into smaller pieces. For example, they complement this warm butterbean salad very well. You can even control the texture of this salad. If you like your green beans a bit more firm then take them out of the boiling water a bit earlier. Otherwise, if you love your green beans extra soft, toss them in a frying pan for some extra heat.

canned four bean salad recipe

As mentioned before, this 4 bean salad is very practical and handy for when you have run out of perishables in your refrigerator. Or when you don't feel like going to the supermarket. All you need to do is take a closer look in your kitchen cupboard and see whether or not you've got the four types of beans. Naturally, you can opt for the dried beans. However, you need to soak these overnight. If this is the case, then put them in a bowl full of water before you leave for work. They should plump up by the time you get back from the office. If you skip this step, your beans will take twice or three times as long to cook and their texture won't be as tender.

You can also used canned beans as an alternative. Canned beans don't need to be soaked in water, however you do need to be careful not to overcook these. If this happens, they might become too mushy and start falling apart in your 4 bean salad. Remember, it's about getting the texture right!

Mexican 4 bean salad

If you love Mexican cuisine as much as I do, you'll most likely want to spin this salad into a Mexican salad. To do so, just slice up one large avocado into thin strips. You can take inspiration from my mung bean salad where I've carefully cut the avocado. Next, cut up some fresh coriander, fresh chilli and sprinkle over with a bit of lime juice. If you want to take the salad to the next level, feel free to combine chipotle powder into the olive oil or just buy a chipotle style dressing. Lastly, nothing screams Mexican more than cutting up some fresh tomatoes into small squares with some thinly diced onions.

4 bean salad dressing

4 bean salad is far from being a plain salad. The best part is that you can easily spice up this 4 bean salad with the right dressing. This recipe calls for a traditional balsamic vinaigrette. However, you can also opt for other dressings. For a creamy dressing, you can use ranch dressing or a creamy watercress sauce. For a tangy dressing, try this watercress dressing, which is super healthy! Otherwise, you can always go for the classic honey mustard salad dressing. The choice is yours. Which dressing would you include in the 4 bean salad?

What is your favourite type of bean salad?

📖 Recipe

4 Bean Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 7 reviews

Author: Michelle Minnaar
Total Time: 25 minutes
Yield: 6

Print Recipe

Description

This 4 bean salad recipe is unlike all the others. It is a perfect combination of textures, where the contribution of each bean was carefully thought-out.

Ingredients

Units

200g (7oz) green beans, topped and tailed
240g (1 tin) cooked chickpeas
240g (1 tin) cooked kidney beans
240g (1 tin) cooked cannelini beans
2 red onions, peeled and thinly sliced
1 red chilli, washed and finely chopped
30ml (2 tbsp) olive oil
15ml (1 tbsp) balsamic vinegar
125ml (½ cup) fresh coriander leaves, washed and chopped
Salt and pepper, to taste

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Instructions

Boil the green beans in salted water until fork tender. Drain and set aside.
Once the green beans are cooled down, toss all the ingredients together in a large bowl and serve.

Notes

Substitute the different beans with your favourite pulses.
You can play with different salad dressings too!

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 278
Sugar: 3.5 g
Sodium: 24 mg
Fat: 5.9 g
Carbohydrates: 43.9 g
Fiber: 11.5 g
Protein: 14.7 g

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Apple Cider Turkey Brine

Michelle Minnaar — Thu, 21 Apr 2022 08:16:00 +0000

With a bit of planning and a few ingredients, this delicious apple cider brine recipe will elevate your bird at this year's Thanksgiving Day table.

Brined turkey tends to be juicier and tender with incredible flavor and will leave you wishing Thanksgiving turkey wasn’t just a once-a-year occasion! You'll never go back once you try the best turkey brine recipe!

Try this easy turkey brine with my no waste Turkey Giblet Gravy for a Thanksgiving feast your guests will talk about for years to come. Or, if you have any, use leftover turkey breast in this Leftover Turkey Lasagna recipe.

Turkey can be made year-round but is typically enjoyed during Thanksgiving and Christmas. After trying out this apple cider turkey brine recipe you may be convinced to add it into a more regular rotation.

Think of all the leftovers than can be enjoyed when you are not hosting your entire family!

Unlike the many times you may have overcooked your roast turkey, brining helps to keep it moist and juicy while giving it the best flavor. Dry turkeys are thing of the past with this turkey brine recipe.

WHY YOU’LL LOVE THE BEST TURKEY BRINE RECIPE

It's easy and can be made ahead of time
Most turkey brine recipe ingredients are easy to find in your pantry
Your turkey breast is guaranteed to be juicy and tender
Unlike other brines, this apple cider brined turkey recipe uses less salt

Special Ingredients You Need For This Recipe

Juniper berries: These are not a typical pantry item but are easy to find in a specialty store or online. Try these juniper berries to add pepperiness and a touch of fruitiness to your apple cider turkey brine. Juniper berries are best known for being used to flavor gin, yum!
Kosher salt: The best option for brining as it is coarse and dissolves well into the turkey brine recipe. Kosher salt also sticks to food better and will distribute evenly across the surface of the turkey.

Special Equipment Needed to Make This Recipe:

Extra-large stock pot: this will come in handy for heating your brine to dissolve your ingredients. A pot with extra space for added ice and water to help cool down the brine is essential. Try this one
Large brining bags: this is not a necessary item, but it can be helpful if you are tight on refrigerator space (which is often the case during the holidays!). A brining bag like this one will take up less space than a large container.
Large food-safe container: If you prefer to use a food-safe container with a lid, be sure to get one large enough. This will depend on the size of your turkey, but make sure the turkey is completely covered in brine solution no matter what equipment you use.

How to make Apple Cider Brine

Step 1: Gather your brine ingredients

Gather all your dry ingredients and measure them out. I find it easiest to always pre-measure ingredients before beginning a recipe because it eliminates the possibility of making mistakes or forgetting something!

Next, measure your wet ingredients, keeping the water and ice separate. Add your apple cider to the pot and bring to a boil.

Step 2: Add all of your dry ingredients to boiling apple cider

Combine apple cider with your dry ingredients - brown sugar, kosher salt, black peppercorns, juniper berries, thyme, and garlic bulbs - and heat until the sugar and salt dissolves.

Step 3: Cool completely

Remove the pot from the heat and let it cool completely. Leave it covered and set aside.

Step 4: Brine turkey

Add the water and ice to the mixture. Place uncooked turkey in the vessel of your choice and pour the cooled brine over it, ensuring that the turkey is completely submerged in the apple cider turkey brine.

Step 5: Place turkey brine in the refrigerator overnight

Transfer the pot, bag, or food-safe container to the refrigerator. You should brine the turkey for 1-2 hours per 450g (1lb), which means this can be done in as little as one day, depending on the size of your turkey.

Step 6: Transfer turkey and discard brine

Remove the turkey from the brine and pat dry with paper towels before placing it in a roasting pan.

If space and time allow, placing your turkey on a rack in its roasting pan uncovered in the refrigerator will help the skin to dry out even more and give you that crispy end result that is so desirable.

Step 7: Cook as you prefer

When you’re ready, remove the apple cider turkey from the refrigerator and cook as you prefer. This can mean roasting, smoking, or even deep-frying!

Top Tip

Rinsing the brined raw turkey can leave a mess of bacteria in the sink and surrounding areas that will need to be cleaned up…as if there isn’t enough to do on Thanksgiving day!

What to Serve with Your Turkey

Sides

Creamy Mashed Potatoes
Dried Cranberry Sauce
Green Bean Casserole
Marmite Roast Potatoes
Courgette Chutney
Sweet Potato Casserole
Sausage and Herb Stuffing

Desserts

Orange Tart
Apple Pie
Pumpkin Pie
Fruits Of The Forest Cheesecake
Pear Cobbler
Mince Meat Pie

Cocktails

Gin and Ginger Beer Cocktail
Apple Cider Mojito
Apple Pie Sangria
Whiskey Smash
Spiced Bourbon Black Tea Hot Toddy
Apple Cider Mimosa

Variations To Apple Cider Turkey Brine

While these are the herbs used in this turkey brine recipe, they can easily be replaced with other dried or fresh herbs. Some alternatives are:

3 bay leaves
6g (3 tbsp) dried sage
4 sprigs of fresh rosemary
20 allspice berries
2g (1 tbsp) whole cloves

There are lots of options to personalize your brine, but make sure not to overcomplicate it by adding too many different spices!

If you are looking for a spicier flavor for your apple cider turkey brine, simply add 32g (¼ cup) of black peppercorns instead of the amount indicated in the recipe.

If you can’t get hold of kosher salt, you can substitute it with half the amount of table salt, i.e. 410g (1½ cups).

You can substitute the brown sugar with maple syrup or honey. Whenever you use sugar in a brine, you need to remain alert during the cooking process. This is because the skin will brown faster when being cooked.

The risk being that the skin is brown but the meat is not actually fully cooked. The best way to navigate around this is to cover the turkey with foil halfway through cooking so that the skin doesn’t get too dark

Apple cider vinegar can also be used in your turkey brine in addition to apple cider! Simply replace half of the amount of apple cider with apple cider vinegar.

The vinegar combined with the salt in the brine will further tenderize your turkey meat without compromising the apple cider flavor.

For an average whole chicken, weighing around 1.8kg (4lbs), you can quarter the above amounts. The same goes for a 1.8kg (4lbs) pork loin. Whatever you do, make sure the meat is completely submerged.

Top Tip

Do not over brine your turkey! Follow the apple cider turkey brine recipe instructions of 1-2 hours per 450g (1lb) on time and amount of liquid, ensuring to allow enough time for the turkey brine to penetrate the entire turkey.

If the turkey is left in the apple cider turkey brine for too long it will become overly salty and the texture can become spongy.

This low-salt solution cider turkey brine was prepared for an 11kg (24lbs) turkey, which is on the large side. It all depends on what size container you used to brine the turkey in.

If there is going to be plenty of space around it, you will need more brine, because covering the whole turkey is paramount. We first made one batch of the brine and then realized it was not enough, so two batches were needed.

Can you substitute apple juice for apple cider in a brine?

Yes, you can use apple juice the same way that you use apple cider in this recipe. Both have sugar in them, but apple cider tends to be thicker and can have some pulp to it.

How long should you brine turkey?

Follow the rule of 1-2 hours per 450g (1 lb). So, if you have a 9kg or 20 lb turkey, you can brine put the turkey in the brine recipe at noon the day before Thanksgiving, and remove turkey the next morning ready to be cooked.

Be sure not to overbrine you turkey! The turkey breast will begin to get spongy and too salty. You should not brine turkey for longer than two days.

If you would like to prepare the turkey ahead of time, simply put it in the turkey brine for the amount of time needed for the size of the bird.

You can remove the turkey from the brine, pat dry, and place it in a large roasting pan leaving it uncovered in the refrigerator until you are ready to cook it.

How long to cook a brined turkey?

One advantage of putting in the extra time for this recipe is that brined turkeys tend to cook slightly quicker than unbrined turkeys.
Instead of calculating 15-17 minutes per pound at 325 degrees Fahrenheit for an unbrined turkey, figure on 13 minutes per pound for a turkey that has been brined.

If you decide to use a turkey roasting bag, your turkey will cook even faster. This also helps with clean up at the end of the day.

Just remember that in order to get a crispy skin you need to finish the turkey with the bag open so that the skin gets a chance to get hit with lots of heat. Cut the bag open and allow the top of the turkey to be exposed for the last 15 minutes of cooking.

Keep in mind that times differ if you are stuffing your turkey. Add an additional two minutes per pound for a stuffed turkey.

Can I use table salt instead of kosher salt?

Yes, but it is not ideal. Kosher salt is a larger grain salt, taking up more space but making it less dense than table salt.

In a pinch using table salt means that you need to change the amount, using ½ of the amount of table salt as you would kosher.

Kosher is ideal for brining because it dissolves clear into the brine, coats the surface of the meat evenly, and sticks to food better than table salt.

Do I need to keep brine in the refrigerator?

Yes, it is important to brine the meat at a food safe temperature, which is around 40 degree Fahrenheit.

Although brining is a form of preservation, it is important to stick to food safety when dealing with raw turkey.

Other Thanksgiving Recipes You’ll Love

Whole Turkey Brine Another turkey brine recipe available on my website that is simpler and involves less ingredients but will still yield a juicy bird.
Turkey Giblet Broth A delicious zero-waste recipe using the giblets that are often discarded from the turkey.
Turkey Stock When you’re finished enjoying all the turkey meat, save the bones to create a versatile stock to use in recipes, soups, and gravy.

Food Safety

Cook to a minimum temperature of 165 degrees Fahrenheit (74 degrees Celsius)
Do not use the same utensils on cooked food that previously touched raw meat
Wash hands after touching raw meat
Don’t leave food sitting out at room temperature for extended periods
Never leave cooking food unattended
Use oils with high smoking point to avoid harmful compounds
Always have good ventilation when using a gas stove

See more guidelines at USDA.gov

Don’t forget to come back and let me know how your recipe turned out!!

📖 Recipe

Apple Cider Turkey Brine Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Michelle Minnaar
Total Time: 15 minutes
Yield: Yields 18 litres for 1 large turkey
Diet: Gluten Free

Print Recipe

Description

Want to learn how to make an Apple Cider Turkey Brine to bring that extra flavour to your favourite bird? It's easier than you think.

Ingredients

Units

2L/quarts apple cider
110g (½ cup) brown sugar
432g (1 ½ cups) kosher salt
7g (1 tbsp) black peppercorns
20 juniper berries
10 fresh thyme sprigs
2 garlic bulbs, halved
5L/quarts cold water
2L/quarts ice

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Instructions

Place all the ingredients except the water and ice into a large pot.
Bring the mixture to a boil.
When the sugar and salt have dissolved, remove from the heat and let it cool down. Keep covered and set aside.
When you are ready to start the brining process, add the water and ice to the mix.
You can brine the meat for 1-2 hours per 450g (1lb), which means this can be done overnight.
Proceed to cook to your preference. Enjoy!

Notes

This low-salt solution brine was prepared for an 11kg (24lbs) turkey, which is on the large side. It all depends on what size container you will be using to brine the turkey in. If there is going to be plenty of space around it, you will need more brine, because covering the whole turkey is paramount. We first made one batch of the brine and then realised it’s not enough, so two batches were needed.
For an average whole chicken, weighing around 1.8kg (4lbs), you can quarter the above amounts. The same goes for a 1.8kg (4lbs) pork loin. Whatever you do, make sure the meat is completely submerged.
You can substitute the brown sugar with maple syrup or honey.
If you can’t get hold of kosher salt, you can substitute it with half the amount of table salt, i.e. 410g (1½ cups).
Flavour-wise, feel free to experiment with different herbs and spices, such as 4 sprigs of rosemary or 6g (3 tbsp) dried sage.
Whenever you use sugar in a brine, you need to remain alert during the cooking process. This is because the skin will brown faster when being cooked. The risk being that the skin is brown but the meat is not actually fully cooked. The best way to navigate around this is to cover the turkey with foil halfway through cooking so that the skin doesn’t get too dark.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Brine
Method: Brining
Cuisine: American

Nutrition

Serving Size:
Calories: 3198
Sugar: 665.6 g
Sodium: 168262.8 mg
Fat: 10.2 g
Saturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 809.7 g
Fiber: 74.3 g
Protein: 23.7 g
Cholesterol: 0 mg

Cherry Brownies

Michelle Minnaar — Thu, 15 Aug 2019 10:44:24 +0000

Don't these cherry brownies look absolutely gorgeous? Get this - they are vegan and gluten-free!

Now look at these vegan cherry brownies again. Did you ever think a vegan brownie recipe could turn out so rich and chocolatey? Trust me, these babies are just as flavourful, if not better than the ones made with butter and milk.

You can make a large batch of these brownies in just under an hour. Plus you don't need to be a top chef to make this recipe at home.

Consider these cherry brownies a ' healthy & approved' dessert, as it contains super healthy ingredients such as fresh cherries, coconut oil, almond milk, stevia, coconut sugar, and more.

Above all, thanks to the high quality cherries which I've used in this cherry brownies recipe, they are moist and have the perfect balance of flavours.

Don't believe me? Try out these cherry brownies and see for yourself how fast they disappear off the plate. Best of all, feel free to nibble away at these totally guilt-free.

Want another guilt free recipe, check out these Nut Free Cookies, it's not only nut free but also dairy, gluten and guilt free!

health benefits of cherries

Did you know that roughly 14 cherries make up your vital 5-a-day? If you think about it, cherries are extremely nutritious. In fact, cherries are so beneficial and healthy, you should actually try and eat them everyday while they are in season. Here are just a few health benefits of eating cherries regularly:

Firstly, cherries contain loads of antioxidants.
High in vitamin C as well as fibre.
They can actually lower your cholesterol because they contain phytosterols.
If you travel a lot, you should eat cherries. They are a source of melatonin, so they help prevent jet lag. In addition, they can also potentially improve the quality of your sleep.
They contain anti-inflammatory properties. Therefore, they are excellent after a heavy workout at the gym to relieve or reduce muscle soreness.
Cherries also aid in the production of serotonin.
Excellent source of anthocyanins for proper and healthy brain function.
Lastly, they also contain potassium which regulates high blood pressure.

So, you don't need to feel the slightest bit of guilt when you are making these cherry brownies. Why should you pass on the opportunity to enjoy a dessert? It's all about eating healthier and keeping an eye out for healthy ingredients.

fudgy cherry brownies

One thing I really like about this recipe that you can top the brownies with a homemade chocolate fudge sauce. It's to die for!

chocolate covered cherry brownies

If you'd like to add more chocolate and intensity into this cherry brownie recipe, then feel free to add a dark chocolate glaze. Dark chocolate and cherries go hand in hand. In fact, it's one of my favourite combinations.

Try sourcing a vegan dark chocolate and melt it down with a hint of the remaining almond milk. Next, just drizzle the melted chocolate glaze over.

You can also use your leftover vegan chocolate chips for this step.

adult-only cherry brownies

Feeling like you would like to spice things up? There is no reason why you can't add a hint of rum to these cherry brownies. Recently, I've added Amarula liqueur to my amazing Amarula cheesecake recipe. Of course, this brownies recipe should then only be served to adults of legal drinking age.

dried cherry brownie

If you've purchased a large batch of cherries for these cherries brownies, no need to panic. You can dry them and make dried cherry brownies at a later stage.

Firstly, wash the remaining fresh cherries and remove their stems. Proceed to pit them and then cut them in halves. Next, place the fresh cherries skin side down onto a dehydrator tray. Dry them at 140°F from 6 to 12 hours.

Be careful not to over-dry the cherries. You are looking for a leathery texture, which should be somewhat sticky too. Lastly, store them in a container and keep them in a dark cooled place in your kitchen.

You'll see, they make an excellent substitute recipes calling for dried currants, lingonberries or raisins.

toppings

You can top the cherry brownies with the following ingredients:

even more fresh cherries
chocolate fudge sauce - as mentioned above
a silky smooth ice cream
custard

cherry recipes

If you've got leftover cherries, there are plenty of recipes you can use them for. For instance, in addition to the cherry brownies try making:

cherry bakewell cake (in fact you can even reuse the chocolate fudge sauce) for the topping. No need for excess sugar.
cherry crumble pie - never a bad idea
cherry muffins - if you fancy a healthy snack at work
baked chocolate cheesecake with cherry coulis

By the way, if you love all things chocolate, check out this Chocolate Concrete recipe - a retro recipe!

📖 Recipe

Cherry Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Michelle Minnaar
Total Time: 50 minutes
Yield: 16 squares

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Description

Love cherries? Then you'll adore these cherry brownies. Made with fresh cherries and chocolate, this vegan recipe is gluten free and dairy free. Lower in calories too!

Ingredients

Units

30ml (2 tbsp) chia seeds
170g (1 ½ cup) gluten free flour
35g (⅓ cup) cocoa powder
2.5ml (½ tsp) baking powder
1.25ml (¼ tsp) baking soda
60ml (¼ cup) stevia
60ml (¼ cup) coconut sugar
1.25ml (¼ tsp) salt
2.5ml (½ tsp) instant coffee granules
125ml (½ cup) coconut oil, melted
125ml (½ cup) almond milk
5ml (1 tsp) vanilla extract
55g (⅓ cup) vegan chocolate chips
128g (1 cup) cherries, washed, pitted and sliced into small pieces

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Instructions

Preheat the oven to 180°C / 160°C fan / 390°F / gas mark 4.
In a small bowl, mix the chia seeds with 90ml (6 tbsp) water. Set to one side while you prepare the rest of the ingredients.
Place the flour, cocoa powder, baking powder, baking soda, stevia, sugar, salt and coffee in a large bowl and mix well, ensuring all the ingredients are evenly distributed.
Once the chia mixture is set, mix the milk, oil, vanilla and chia mixture in a separate bowl.
Mix the wet mixture in with the fry ingredients and mix well.
Fold in the chocolate chips and cherries.
Pour the brownie batter in a greased, square 23cm (9in) tin.
Bake for 20 minutes.
Let the brownies cool down completely before slicing.
Serve with your favourite fruit, sauce or ice cream.

Notes

Alternatively, instead of gluten free flour you can use wholemeal spelt flour.
You can substitute the coconut sugar with brown or white sugar.
Any type of chocolate chips will do if you have no food intolerances.
When mixed with water, chia seeds form a thick gel which acts as a binding agent. It lends extra moisture to the brownie as well.
If you can’t get hold of coconut oil, you can use just about any oil at your disposal.
Not vegan? You can use standard milk. Otherwise, other plant-based milk will also work.
If you can’t get hold of coconut oil, check out these coconut oil substitutes.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: A small square
Calories: 152
Sugar: 6.1 g
Sodium: 61.8 mg
Fat: 9.1 g
Saturated Fat: 6.8 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2.1 g
Protein: 2.2 g
Cholesterol: 0 mg

P.S. This is a sponsored post.

Cauliflower Potato Soup

Michelle Minnaar — Fri, 02 Dec 2022 07:58:00 +0000

Cauliflower potato soup is a creamy and comforting dish that combines the subtle flavors of cauliflower with the heartiness of potatoes. It’s a healthy, satisfying choice for any meal. For more light and flavorful options, browse my healthy soup recipes.

When it comes to pure satisfaction in a bowl, this cauliflower and potato soup is right up there with the best of them – particularly in the colder months of the year when you need something warming and comforting.

This delicious soup is extremely easy to make, is made up of healthy natural ingredients and contains a special ingredient to give it a boost of flavor that sets it apart from standard vegetable soups.

Why You’ll Love This Recipe

It's a wonderful winter warmer
There's so much flavour from just a handful of ingredients
It's really easy to make
It takes a little over 30 minutes to make from start to finish
The truffle oil elevates the thing to a whole new level

Equipment Needed To Make This Recipe

There are a few essential items you’ll need to make this cauliflower potato soup recipe:

Large saucepan – you'll need a good quality saucepan to make your soup
Blender – make sure you use a quality blender to get that beautiful silky smooth soup texture. You can also go with an immersion blender, but be careful when blending hot liquids!
Soup bowls – serve up your sublime soup with style!

Ingredients you need for this recipe

White truffle oil – this is the special ingredient that will bring a touch of elegance to your cauliflower and potato soup

How To Make Cauliflower and Potato Soup

Gently fry the onions and garlic in oil until softened and translucent.

Add the potato, cauliflower and stock. Simmer until cooked.

Transfer to blender and process until smooth. Drizzle with truffle oil. Enjoy!

Top Tip

Don't cook your soup on too high a heat. Make sure it simmers gently and you'll retain that wonderful flavor.

What to Serve with Cauliflower and Potato Soup

Sides

Crusty bread makes the perfect accompaniment to this soup. Of course, you could take things further and make your own cheesy garlic bread or chia seed bread, both of which would taste fantastic with this soup. If you have spare potatoes you could also make kartoffelbrot.
You could even go for a classic sandwiches and soup pairing. Try this wonderful steak and caramelised onion sandwich or a brie sandwich with chicken, pear and balsamic onions or keep it simple and serve your soup with a hummus sandwich.
Cheese never fails to please! Add a side of parmesan crisps for a truly special double act. Or serve with a side plate of parmesan parsnips.
Leave the potatoes out of this soup and instead serve them alongside, in the form of this delicious Boulangere potatoes recipe
Keep it simple and sprinkle some croutons on top of your soup.

Wine pairing

A smooth, medium bodied white wine would pair very well with a warming bowl of cauliflower and potato soup. Go for something like a Chablis, Chenin Blanc, Soave, Pinot Gris

Variations To This Recipe

Add cooked chicken or turkey to your soup to bulk it out and turn it into a more filling soup.
You can use vegetable stock or, for extra richness, chicken broth. If you want a real hit of richness, add my homemade turkey stock.
For a richer low salt stock, use a low sodium chicken broth.
Use any mixture of your favorite herbs for this soup recipe. I’ve gone for chives, but you can use fresh thyme, fresh parsley, oregano, rosemary, mint, marjoram, basil or sage... even wild garlic!
Add some cream or coconut milk to make this a creamy soup.
A a few turns of freshly ground black pepper to add a final flourish to your soup.
Not in a hurry? You could roast the cauliflower in the oven for an even more intense flavor. Simply drizzle with olive oil and roast in baking tray for 30 minutes in the oven. You could also bulk up your soup and roast other vegetables like carrots or parsnips – again, drizzle with olive oil and roast for 30 minutes, or until softened.

Popular substitutions

If you prefer a milder onion flavor, replace the onion with sliced green onions
You can use olive oil in place of vegetable oil

Top Tip

Get fresh locally sourced ingredients when making soup. It makes all the difference! Also, be sure to stick to the ratios below for the perfect silky smooth texture.

What are the best potatoes to use for cauliflower and potato soup?

There are a few options when it comes to choosing the ideal potato for this soup:

Russet potatoes – these potatoes are very high in starch and will produce a light and fluffy texture. They are particularly good for roast potato recipes and mashed potato, but they also work well in soup recipes, particularly if thick and creamy is your favorite kind of soup

Yukon gold potatoes – a great all-rounder, Yukon gold are medium-starch potatoes and contain more water than russets. They produce a nice texture, particularly in a cauliflower soup

White potatoes – these waxy potatoes are widely available and make a good option for soup recipes

How do you prepare cauliflower?

Preparing cauliflower from scratch is easy... if you know how!
Here's how to prepare cauliflower for this cauliflower potato soup recipe:

Pull off the excess leaves from the cauliflower. You'll be left with the big stem.

Cut off the whole stem of the cauliflower using a sharp chef's knife. Make sure you use a quality non-slip chopping board.

Using a small paring knife, remove each cauliflower floret from the head of the cauliflower one at a time. Place each floret into a bowl of water.

Quickly wash the cauliflower florets and remove them, placing them on a clean surface or container ready to be used in your soup.

Can I use frozen cauliflower florets for this recipe?

Yes, you can use frozen cauliflower for this recipe. However, you will get better results if you use fresh cauliflower, as frozen cauliflower will produce a lot of water, which will thin your soup and detract from the taste.

How do I store leftovers?

Storing cauliflower and potato soup leftovers is simple. First, allow the soup to cool completely. Once cooled, transfer the soup to a suitable airtight storage container. Then put it in the fridge, where it will stay fresh for 3-4 days.

Can you freeze Cauliflower and Potato Soup?

Absolutely! Cauliflower and potato soup is easy to freeze. Again, you will need to allow it to cool completely, before placing it in an airtight container, one that is suitable for freezing.

Your soup leftovers will last up to 6 months in the freezer. If you've made a big batch, it might be a good idea to freeze your soup in smaller individual portions. That way, you can defrost only as much as you need each time.

Can this recipe be scaled?

Yes! This cauliflower and potato soup is great for making a big batch. Simply double or triple the amounts below.

Don't forget, the ratios are very important. As long as you keep weights and measurements relative (so, if you're doubling the recipes, make sure you double everything) then your soup will end up perfect!

Other Sublime Soup Recipes You’ll Love

Few things can beat a nice warming, soothing soup during the colder months of the year. With that in mind, here are a few fabulous soup recipes for you to try:

Leek and Potato Soup – a delicious comforting soup that is really easy to make
Soup maker mushroom soup – this one is extra simple and deliciously creamy. It makes use of a brilliant little kitchen gadget that produces the perfect consistency
Slimming world butternut squash soup – an extra healthy, super light dish that taste really fresh and invigorating. It's the perfect proof that a soup can be creamy and delicious without being sinful!
Swede soup – a supremely tasty vegetable soup with flavors that will tantalize your taste buds, including thyme, garlic and nutmeg
Zucchini and leek soup – another invigorating soup, this one is perfect all year round. It's light, healthy and is packed full of flavor
Sweet potato and red pepper soup – sweet potato soups are seriously underrated and this is one of my personal favorites. There's something about the combination of sweet potato and red pepper that just works every time!
Marrow soup – so good for you and so delicious! Marrow is such a humble vegetable and it really delivers the goods in this recipe. Simply divine!
Wild garlic soup – this is a truly special recipe that makes use of a truly special ingredient. Wild garlic is very underrated and works like a dream as the star ingredient of a soup. Best of all, you can actually forage for it... if you know where to look
Leek and onion soup – the classic leek and onion soup, what more can you say? So easy to make, almost impossible not to like

Don’t forget to come back and let me know how your recipe turned out!

📖 Recipe

Cauliflower Potato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

Author: Michelle Minnaar
Total Time: 35 minutes
Yield: 4 portions
Diet: Vegan

Print Recipe

Description

This cauliflower potato soup is easy to make and so incredibly flavourful everyone will love it. Serve on a cold day and it freeze it for the future!

Ingredients

Units

15ml (1 tbsp) vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 small cauliflower, weighing around 450g (1 lb)
450g (1 lb), peeled and sliced potatoes
750ml (3 cups) vegetable stock
toasted almonds, for garnishing
Chives, for garnishing
truffle oil, for drizzling

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Instructions

Heat the oil in a large saucepan. Gently fry the onions and garlic for 5 minutes until softened and translucent.
Tip in the cauliflower and potatoes then pour in the stock.
Simmer for 10 minutes or until everything is fork tender.
Transfer the contents to a blender and process until smooth.
Divide the soup evenly between bowls, then scatter with almonds, chives and truffle oil. Serve with your favourite crusty bread. Enjoy!

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Boil
Cuisine: French

Nutrition

Serving Size:
Calories: 242
Sugar: 5.9 g
Sodium: 461.5 mg
Fat: 12.7 g
Saturated Fat: 3.8 g
Trans Fat: 0 g
Carbohydrates: 29.4 g
Fiber: 6.4 g
Protein: 6.4 g
Cholesterol: 0 mg

Broccoli and Pea Soup

Michelle Minnaar — Thu, 31 Mar 2022 04:58:00 +0000

Broccoli and pea soup is a vibrant, nutrient-packed dish that’s bursting with fresh, green flavors. It’s the perfect healthy choice for a light and satisfying meal. For more inspiration, check out my healthy soup ideas.

This recipe is especially tasty thanks to all its delicious vegetables and soft, creamy texture. I promise you’re going to love it!

Why You’ll Love This Recipe

You’ll love this delicious recipe because it’s light and fresh, while still having a creamy texture and a hearty feel. It’s perfect to pair with a variety of other foods, too.

Important Ingredients

Here are the most important ingredients in the soup, as well as potential substitutes:

Peas - Peas are one of the stars of the show, and without them the soup won’t be quite as tasty or creamy.
Broccoli - Broccoli is the other star here, and you need quite a bit. The recipe calls for three heads of broccoli, but you can use the equivalent amount in broccoli florets if that is how you purchase it. Broccoli is going to add the most amazing texture to the soup, so you don’t want to skip it.
Leek - Leeks add lots of flavour to this soup. If you don’t have any, you can use shallots or onion finely chopped onions instead. You could even substitute it with garlic cloves if you want the zippy taste without the texture.

Equipment Needed

Here’s what you’ll need to make this pea and broccoli soup recipe:

Large saucepan - A large saucepan is essential to the soup because you will need something big to fit all of the ingredients.
Blender - This soup is made creamy by blending all the veggies, so you’ll need something to blend.
Ladle - How else will you serve your soup but with a ladle? A slotted spoon won’t work as well.
Serving bowls - Make sure you have plenty of individual serving bowls to dish up this tasty soup.

Recipe Tips

Do not dump all the ingredients in at once. The recipe is ordered as such intentionally. Broccoli and peas have different cook times, and not just for their texture, but their flavour, too. Even though everything is going into the blender, you do not want the peas to cook for as long as the broccoli, as it will affect their delicious flavour.
Do not put the soup in the blender immediately. The soup will thicken as it cools. If you wait for it to cool, you’ll get a more accurate estimation of its thickness before blending.

Are There Other Soups Like It?

There are lots of broccoli and pea soup recipes, and similar recipes, too. If you don’t like how it’s made, feel free to omit any of the ingredients you don’t care for. And feel free to add things you think would make it suit your preference better.

Can You Use an Immersion Blender Instead?

You can absolutely use a stick blender instead of a regular blender. To do so, keep all of the ingredients in the saucepan and blend until smooth.

Can You Add Any Extra Vegetables?

You can absolutely add extra veggies. The addition will make it more nutrient-dense and add some flavour. I suggest adding onion, or even potatoes. Make sure that anything you add is finely chopped, and that your onion softens before continuing with the recipe. Cook it down with the leeks and olive oil at the beginning of the recipe. Stir occasionally to prevent scorching.

Can You Use Lemon Zest?

This recipe calls for lemon juice, but if you do not want all the acidity, you can use lemon zest instead. You can also add it along with the juice if you want a fresh, more lemony taste to your soup.

Can You Use Frozen Peas?

You can absolutely use frozen peas in this recipe. You can use canned or fresh, as well. I suggest using fresh or frozen peas, as canned can have an unpleasant flavour sometimes.

Can You Use Frozen Broccoli?

You can use frozen broccoli for this recipe, just make sure you use a package with small florets. If you use fresh broccoli, make sure you chop the broccoli florets finely as this will make them easier to blend later.

Can You Use Additional Seasonings?

Feel free to season this to fit your taste, but do keep in mind that it is very flavorful on its own. However if you are looking for some extra flavour, I suggest adding crushed garlic, fresh basil, and freshly ground black pepper to taste.

How Can You Make it Thinner?

If you want thinner soup, add more liquids. You can add vegetable stock, chicken stock, lemon juice, or even water to your soup to thin it out a little bit. If you do thin it out, try it as you go along to make sure it still tastes balanced.

The additional liquids could affect the flavour a bit.

How Can You Make it Thicker?

To make your soup thicker, you can do a couple things. You can add broccoli and peas, or you can not blend it quite as long. You can also add some cream to your soup.

Another easy way to thicken your soup is by making a slurry. Use either cornstarch or flour and water and add to your soup.

How Do You Reheat Broccoli Soup?

You can easily reheat broccoli soup. If you stored it in the pan you cooked it in, just put the pot over medium heat and stir occasionally to prevent scorching.

If you notice that it’s thickened while in the fridge, and you do not want thinner soup, add some stock and bring to a boil to thin it out a bit.

How Many People Will This Serve?

This vegan recipe should serve about 8 to 10 people.

Is This Recipe Gluten Free?

Yes, this recipe is gluten free! If you adhere to a gluten-free diet feel free to make it without any ingredient substitutions.

How Can You Make Pea Soup Fit a Vegan Diet?

This recipe is already vegan as it does not have any animal products. If you want it to use animal products, you can use chicken stock or even add some red meat, like ground beef.

Storage Tips

Pea soup can be easily stored. You can keep it in the pot you cooked it in, or you can transfer it to a smaller bowl. It should keep in the fridge for up to five days.

If you’d like to freeze it, make sure you put it in a freezer safe container, label and date it, and eat it within three months.

Serving Suggestions

This soup is delicious on its own, but if you want some additional flavors, top it with sea salt flakes, add some garlic, or chop some fresh basil to put on top. And of course you can never go wrong with the addition of freshly ground black pepper.

You can serve the soup with the following dishes:

📖 Recipe

Broccoli, Pea & Leek Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Author: Michelle Minnaar
Total Time: 30 minutes
Yield: 4 Servings
Diet: Vegan

Print Recipe

Description

Broccoli and Pea Soup is a healthy vegan soup that is quick and easy to prepare. Serve with you favourite crusty bread.

Ingredients

Units

30ml (2 tbsp) olive oil
1 leek (weighing about 145g), chopped
750ml (3 cups) vegetable stock
3 heads of broccoli, chopped
300g (2 ½ cups) peas
1 lemon, juiced [optional]
salt and ground black pepper, taste

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Instructions

Heat the oil in a large saucepan. Add the leek and sauté for 3 minutes.
Add the stock and broccoli. Cover, bring to the boil and simmer for 7 minutes.
Add peas, cover, return to the boil and simmer for a further 5 minutes, stirring occasionally.
Set aside to cool slightly, then purée in a blender or food processor, with the lemon juice, until smooth.
Season with salt and pepper and return to the saucepan and reheat gently until piping hot.
Ladle into soup bowls and serve with your favourite bread. Enjoy!

Notes

You can add the stalks of the broccoli to the soup as well. No waste!
Fresh or frozen peas can be used in this recipe.
This soup is freezer-friendly.
Add a splash of vegan cream if you like. If you’re not vegan, use double cream instead.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Soup
Method: Boil
Cuisine: British

Nutrition

Serving Size:
Calories: 177
Sugar: 8.1 g
Sodium: 523.4 mg
Fat: 7.8 g
Saturated Fat: 1.1 g
Trans Fat: 0 g
Carbohydrates: 23.3 g
Fiber: 6 g
Protein: 6.5 g
Cholesterol: 0 mg