Soup season is definitely upon us! This minted pea and potato soup can be on the table in under half an hour, making it a perfect mid week dinner option served with some crusty bread, or a delicious weekend lunch. The potatoes make it super creamy without even needing to add any actual cream, making it kinder on our winter waistlines too!
I’ve long been a fan of Asian style noodle soups as a light, quick dinner option (like laksa or udon noodle soup) so when I came across a recipe for a Chinese noodle soup I knew it would make an excellent addition to my dinner rotation. The soup base is full of gingery goodness and it is jam-packed with veggies and tofu making it a zesty, light dinner which is exactly what I’m after at this time of year!
Laksa makes such an excellent warming dinner option but unfortunately most laksa pastes you can buy are not vegetarian friendly (not to mention the added preservatives and the like!) so I set about making my own instead! It’s easy and delicious and can be ready in no time – so here we have it, my vegetarian laksa including homemade laksa paste!
The end of daylight savings signalled the start of rather chilly evenings here in Melbourne so it was quickly time to pull out the warming dinner options. I spent ages trying to decide whether this recipe is a stew or a soup but really, at the end of the day I guess it doesn’t actually make all that much difference – all that matters is that it’s tasty! So, let’s call it an Autumn vegetable stew and get cooking!
Every time I make soup I stand in the kitchen singing the soup song from The Mighty Boosh to myself while chopping and stirring. I’m sure my neighbours are sick of hearing me sing “soup soup, tasty soup, soup” over and over, but I just can’t seem to make soup without the soup song!