Congratulations to Anna of Morsels and Musings who won the January challenge with this delightful Mushroom and Barley Soup. Mushroom lover that I am, I can't wait to try this one.
Holler will be hosting February's edition of No Croutons Required. The theme this month is to make a vegetarian soup or salad featuring potatoes. A recap of the submission guidelines can be found here.
Butternut Squash Sambar
Sambar:
1 cup toor dal
1/4 teaspoon turmeric
1 tablespoon olive oil
2 teaspoons tamarind pulp
1/2 tablespoon butter
1/8 teaspoon asafoetida
2 medium onions, cut lengthwise into narrow wedges
3-4 fresh hot green chilies, slit lengthwise on one side
small handful fresh or dried curry leaves
1 medium butternut or other winter squash, seeded and cubed
1 medium tomato, cut lengthwise into wedges
1/2 teaspoon rapadura or raw cane sugar
1 teaspoon sea salt, or to taste
Sambar spice blend:
2 teaspoons urad dal
2 teaspoons cumin seeds
3 teaspoons coriander seeds
1/4 teaspoon fenugreek seeds
4 dried whole red chilies
1/2 cup dried grated coconut
Tempering (tadka):
1 teaspoon olive oil
1 teaspoon brown mustard seeds
1/8 teaspoon asafoetida
3 dried whole red chilies
small handful fresh or dried curry leaves
Thoroughly rinse the toor dal under running water and soak for 4-6 hours covered in a few inches of cold water. Drain and rinse, then add to a medium saucepan with 2 cups of fresh water with the turmeric and half a tablespoon of the olive oil. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-30 minutes or until the dal is very soft. Remove from heat and gently mash with a potato masher. Set aside.
Meanwhile, dry roast the spice blend ingredients in a stainless steel frying pan or saucepan over medium-low heat, stirring or shaking occasionally, until the coconut has turned a light brown. Grind to a very fine powder in a spice mill, coffee grinder or food processor. Set aside.
Pour hot water over the tamarind pulp in a bowl and let sit. Heat the remaining olive oil and the butter in a large saucepan over medium heat. Sprinkle in the asafoetida, and immediately add the onion, green chilies and curry leaves. Sauté for 3-4 minutes or until the onions start to turn translucent. Add the squash and tomato, and add just enough water to cover the vegetables. Cover the pan and cook until the squash is tender but keeps its shape, about 20 minutes depending on the variety of squash and the size of the pieces.
Remove the tamarind pulp and strain the juice through a fine-meshed strainer set over the saucepan. Cover and let simmer for another 5 minutes. Now stir in the spice blend and the sugar and let simmer for another 2 or 3 minutes. Stir in the mashed toor dal and remove from heat.
For the tempering, heat the olive oil in a small stainless steel frying pan or saucepan over medium heat. When the oil is hot, toss in the mustard seeds. As soon as they begin spluttering and popping, usually a few seconds, add the asafoetida, dried red chilies and curry leaves. Stir for a minute to let the leaves wilt and the chilies brown a little, then pour over the sambar. Cover and let sit a few minutes to let the flavours mingle.
Serve hot in bowls with rice or fresh bread on the side. Serves 6 to 8.
Consider this my contribution to My Legume Love Affair, hosted this month by Srivalli of Cooking 4 all Seasons. Thanks to Susan and Srivalli for rounding up a treasured collection of glorious legume recipes for February's menu.
I often add cheese to scrambled eggs. Sometimes I grate some aged cheddar or add some goat cheese to the egg mixture. This time I added cottage cheese as I had a package in the fridge that I hadn't got around to using. Cheese never goes to waste in my kitchen! I first made these flavourful eggs as a midnight snack the other week. It might have been the wine, but I enjoyed them so much, I resolved to try them again for breakfast as I was too hungry to take a picture the first time around and wanted to share this simple but enjoyable egg creation with my readers. Cottage Cheese Scrambled Eggs
1 tablespoon of butter
1 shallot, finely chopped
2 hot green chilies, finely chopped
6 large eggs
2 tablespoons of yogurt
3/4 cup of cottage cheese
1 heaping tablespoon of chives
dash of cumin
dash of cayenne
sea salt and freshly cracked black pepper to taste
In a medium bowl, beat together the eggs and yogurt until frothy. Add the chives, chilies, cottage cheese, cumin, cayenne and salt and pepper and beat some more.
Heat the butter over medium heat in a frying pan. When hot, add the shallots and stir and fry for a few minutes. Now add the egg mixture to the pan. Stir frequently, taking care to scrap the egg from the bottom of the pan. Continue to cook until the eggs are dry and fluffy.
Serves 2 - 3
Other egg creations you will be sure to enjoy:
Our first entry is a classic Cream of Broccoli Soup from Alexandra of Chefspiration. As part of her new year's resolution, Alexandra intends to eat veggie soup once a week. I'd have no trouble sticking to that resolution! 2 heads of healthy broccoli are simmered with celery, onion and garlic in vegetable stock and then pureed in a food processor with some cream. Serve with some crusty bread for a most satisfying meal. (Kuala Lumpur, Malaysia)
Next up is Lysy of Munchkin Mail with this creamy Sweet Potato, Fennel and Carrot Soup with Alfalfa Sprouts. This pretty soup might not have detox properties, but it is certainly filled with vitamins and flavour and an ideal way to beat the winter chills. (Warwickshire, United Kingdom)
Wendy from A Wee Bit of Cooking comes up with a unique Lemongrass and Cabbage Soup that sounds every bit as good as it looks. The wholesome flavour of cabbage is combined with onion, chilies, ginger, lemongrass, coconut milk, lime and coriander. Truly, elegance in a bowl. (Inverness, Scotland, United Kingdom)
Andrea of Cooking Books takes some inspiration from Molly Katzen and serves up this hearty Gypsy Soup. Onion, garlic, sweet potatoes, celery, tomatoes, green pepper and chickpeas are seasoned with spices and tamari. This chunky soup will not fail to satisfy vegetarians and carnivores alike. Andrea suggests increasing the cayenne and I couldn't agree more. (New York, New York, United States)
From Astra Libris of Food for Laughter we have this colourful and cleansing Borscht that was inspired by one of her professors. The goodness of beets are here combined with sweet vidalia onion, potatoes and served with a dollop of sour cream. You just can't go wrong with a classic like this. (The Deep South, United States)
My submission for this month is this thick and filling Provençal Bean and Vegetable Soupe au Pistou. Red and white kidney beans are simmered with onion, green beans, zucchini, potatoes, carrots and tomatoes and served with pistou, a pesto like blend of garlic, basil, parsley, tomato, Parmesan cheese and olive oil. Serve with crusty bread and you have one tasty and satisfying meal. (London, Ontario, Canada)
Anna of Morsels and Musings comes up with a soup that will have mushroom lovers drooling with delight. Her Mushroom and Barley Soup includes 4 types of mushrooms, pearl barley, sherry and is seasoned with garlic, rosemary, thyme and parsley. This soup is 100% vegetarian though it has a very meaty texture. This is a perfect dish to enjoy anytime of year. (Sydney, Australia) 
Soma from eCurry serves up a vegetarian version of Harira, a traditional soup from Morocco. This hearty soup is a meal in itself as it contains not only an assortment of vegetables, but also lentils, chickpeas, pasta and dried fruit. The delicious concoction is seasoned with lots of spices, herbs and some harissa paste. Flavorful, filling and good for you too. (Texas, United States)
Priya's entry for this month is a simple but nourishing Creamy Vegetable Soup. Onion, carrots, french beans, corn kernels, mushrooms, and capsicum are simmered in vegetable broth and then filled out with milk and corn flour. Yet another perfect choice to cleanse the body and warm the soul. (Paris, France)
My co-host Holler of Tinned Tomatoes submits a powerfully healthy Curly Kale, Watercress & Potato Soup with Peas. This gorgeous soup was garnished with watercress, and a bit of sun-dried tomato dressing and served with cheddar and dill beer rolls. Clearly, a meal fit for royalty! (Scotland, United Kingdom) 
Ivy of Kopiaste has resolved to eat healthier to cleanse her body of rich foods consumed over the holidays and submits this lovely Fakes Soupa. Ivy tells us this tempting Greek Lentil soup, that includes onion, garlic, carrots, tomatoes, celery, olive oil and balsamic vinegar, is enjoyed on cold days. Serve with some olives and some crusty bread for a most satisfying dinner. (Athens, Greece)
Johanna of Green Gourmet Giraffe took advantage of some cooler weather to make this flavourful Potato and Corn Chowder with Basil and Mustard. This creamy soup also includes carrot, celery, onion, garlic, milk, lime juice and some Parmesan cheese. Johanna served this tasty soup with bread, but tells us it is filling enough on it's own. (Melbourne, Australia)
From Meeta of What's For Lunch Honey, we have this stunning Spicy Roasted Tomatoes and Red Bell Pepper Soup. Easy to make but full of flavour, tomatoes, peppers, red onions, chillies and garlic are roasted together in the oven and then pureed with some vegetable stock. The whole delightful creation is then seasoned with salt and pepper and smoked paprika. Meeta suggests serving this pretty soup with some grilled cheese sandwiches and a salad. Just perfect! (Weimar, Germany)
Manda who blogs at Asparagus Thin enters the fray with this thick and colourful Ranch Roasted Corn Chowder. Roasted corn kernels come together with tomatoes, potatoes, leeks, bell pepper, milk and mushroom stock. Manda used the seasonings that are usually used in ranch dressing to flavour this tempting chowder. (Concord, Virginia, United States)
From Nicisme of Cherrapeno, we have an Easy Vegetable Soup. Her mom used to make this nourishing combination of onions, leeks, carrots, potatoes, seasonings and Parmesan cheese. If you need some healing, or just want a simple and comforting soup, this is the soup you are looking for. (Kent, United Kingdom).
Sweatha of Tasty Curry Leaf shares her version of Provencal Vegetable Soup with Pistou. Saffron meets pasta, and mingles with onion, carrots, leeks, potatoes and green beans. The meeting is completed with a pistou of tomato paste, fresh basil, Parmesan cheese, garlic and olive oil. Your taste buds will thank you. (New Jersey, United States)
From Aqua of Served With Love, we have this gorgeous Tomato Basil Soup. The goodness of pumpkin, beetroot, tomatoes, onion, garlic, perhaps filled out with some fresh cream, will not fail to tempt us vegetarians. Serve with garlic bread and salad for a complete dinner. (Singapore)
Peanuts and dried red chilies make a striking complement to orange-coloured winter vegetables, and after the success of a Spicy Peanut Pumpkin Soup I decided to return to the theme with sweet potato. Peanut butter is used instead of whole peanuts this time around to form a creamy base to a chunky bean and vegetable soup that will warm, nourish and delight you and your guests. Be sure to use an unsweetened natural peanut butter.Spicy Sweet Potato and Peanut Soup with Black Beans
1 cup dried black beans
1 tablespoon olive oil
1 large carrot, sliced
1 onion, chopped
2 cloves garlic, minced or crushed
1 large sweet potato (about 1 lb.), peeled and cubed
1 teaspoon dried hot red chili flakes, or to taste
2 tomatoes, chopped
2 cups vegetable stock
2 cups water
1/4 cup peanut butter
1 teaspoon sea salt, or to taste
fresh ground black pepper
small handful of fresh parsley, finely chopped
Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain, place in a medium saucepan, and cover with several inches of fresh water. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and set aside.
Heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan. Add the carrot, onion and garlic and sauté until the onions turn translucent, about 6 to 8 minutes. Turn up the heat slightly and toss in the sweet potato and chili flakes. Stir for a couple of minutes, then add the tomato and cook until the tomato has reduced slightly, about 5 minutes. Pour in the vegetable stock and water and bring to a slow boil. Reduce the heat to low, cover, and cook until the vegetables are tender, about 15 to 20 minutes.
Stir in the peanut butter and beans and let simmer for another 5 minutes to let the peanut butter melt into the soup and to warm the beans. Remove from heat, and season with salt and plenty of fresh ground black pepper.
Serve hot with a sprinkling of parsley for garnish. Serves 6.
If you liked this recipe you may also enjoy:
What better friend has a cook in a hurry than a no-cook pasta sauce that takes less time to prepare than it takes to boil the pasta? And unlike canned sauces, this warm and earthy pesto gives you all the rich vitamins and minerals of fresh uncooked spinach. I could have used a healthier and less processed pasta for this dish, but rotini was on hand and global warming appears to have gone on a hiatus, so I opted for ease and convenience instead.
I'm sending this quick and easy pasta dish to Haalo, who is hosting Presto Pasta Night this week. This popular and ongoing event is the brainchild of Ruth of Once Upon a Feast.Spinach Pesto Pasta
8 ounces fresh spinach
1/2 cup pine nuts, toasted
2 cloves garlic, roughly chopped
2 dried hot red chilies
1/2 cup olive oil
1/2 cup fresh grated Parmesan cheese
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon sea salt, or to taste
fresh ground black pepper
Process the spinach, pine nuts, garlic and dried chilies in a food processor until well chopped. Drizzle the olive oil over top and process for another half minute until blended. Stir in the parmesan cheese, balsamic vinegar, sea salt, and fresh ground black pepper to taste.
Mix in with hot cooked pasta and serve with a little extra fresh grated parmesan and fresh ground black pepper sprinkled over.
Makes about 3 cups, or enough for one pound of dried pasta.
Other pasta dishes to tempt the palate:
The comforting taste of warm salted peanuts starts on the palate before yielding to the pleasures of a rich savoury vegetable broth and finishing with spicy flourish in this fragrant and multi-layered soup. Adapted from Yamuna Devi's artful and creative but sadly out-of-print Yamuna's Table
, this soup makes a wonderful first course to almost any Caribbean, African or South Asian themed dinner, or a delightful lunch on its own.Spicy peanut pumpkin soupAnother peanut soup you may enjoy:
1 teaspoon sesame oil
1 1/2 teaspoons whole coriander seeds
1/2 teaspoon dried red chili flakes
1 cup roasted, shelled and unsalted peanuts
1 cup diced fresh pumpkin
1 large potato, diced
1 large carrot, diced
1 celery stalk, diced
6 cups vegetable stock
juice from 1 lemon
1 teaspoon sea salt, or to taste
fresh ground black pepper
Heat a large saucepan or soup pot over medium heat. When hot, add the sesame oil and swirl to coat the bottom of the pan. Toss in the coriander seeds and chili flakes and stir until the seeds darken a couple of shades without burning, a couple of minutes. Add the peanuts and vegetables and continue to stir for 5 minutes. Pour in the vegetable stock, bring to a boil, then reduce the heat to low and cover. Simmer until the peanuts are tender, about 30 to 40 minutes.
Remove the soup from the heat and let cool slightly before puréeing with a hand blender or in a countertop blender. Stir in the lemon juice and season to taste with salt and plenty of fresh ground black pepper.
Serve hot or warm. Serves 6 to 8.
Apart from the pistou itself — a pesto-like blend of garlic, basil, olive oil and hard cheese stirred in at the end — the only real requirement of an authentic southern French soupe au pistou is that it is made in the summer with seasonal vegetables. Naturally that is almost one restriction too many for me, for whom it seems that a thick, hot and nourishing broth of beans, vegetables, herbs and cheese should be just the thing to fill up and warm a person up on a cold winter day. Provençal Bean and Vegetable Soupe au Pistou
Soup:
2/3 cup dried red kidney beans
2/3 cup dried white kidney (cannellini) beans
1 tablespoon olive oil
1 onion, chopped
1 dried hot red chili
4 cups vegetable stock
4 cups water
2 cups fresh green beans, cut into 1-inch pieces
4 zucchinis, unpeeled, chopped
2 potatoes, unpeeled, diced
2 carrots, unpeeled, sliced
1 tomato, seeded and diced
2 teaspoons sea salt, or to taste
fresh ground black pepper to taste
Pistou:
2 cloves garlic, or more to taste
leaves and shoots of 3 sprigs of basil (or 15-20 fresh leaves)
small handful fresh parsley
1 tomato, seeded and chopped
5 ounces fresh grated Parmesan cheese
3 tablespoons olive oil
Rinse and soak the dried beans overnight in separate bowls, each covered with several inches of cold water and with a little yogurt whey or lemon juice added. The next day, drain the beans and add to separate medium saucepans. Cover each with several inches of fresh water and bring to a boil. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender. Drain and set aside.
Heat the olive oil over medium heat in a large saucepan or soup pot. Add the onion and dried hot red chili, and stir until the onion starts to turn translucent, about 5 minutes. Pour in the vegetable stock and water, and stir in the red and white kidney beans, green beans, zucchinis, potatoes, carrots and tomato. If you have a Parmesan rind, add to the soup as well. Raise the heat and bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes.
Meanwhile, prepare the pistou by pulsing the garlic, fresh basil, parsley and tomato in a food processor. Add the parmesan cheese and olive oil, and process until smooth. Transfer half the pistou into a serving bowl.
Stir in the remaining pistou into the soup once the vegetables are cooked. Let simmer for a couple more minutes, and season with salt and plenty of fresh ground black pepper to taste. Remove the hot red chili and the Parmesan rind if using.
Serve in bowls with french bread on the side and the bowl of pistou on the side for diners to add to their soup. Serves 8 to 12.
Dark leafy greens lightly sautéed in lemon juice and crushed coriander seeds lend a pleasingly bitter and slightly astringent contrast to a warm and colourful millet, quinoa and vegetable hash. A simple, nourishing and delicious addition to almost any kind of meal, this is another recipe adapted from Yamuna Devi's wonderfully inventive Table.Millet-quinoa hash with peppers and zucchini on sautéed greens
Hash:
1/2 cup millet
1/4 cup quinoa
1 tablespoon olive oil
3 or 4 fresh hot green chilies, seeded and minced
2 teaspoons brown mustard seeds
2 red bell peppers, diced
1 large zucchini, diced
large handful fresh parsley, finely chopped
1 1/4 cups vegetable stock
1/2 teaspoon sea salt
fresh ground black pepper
Greens:
1 teaspoon coriander seeds, crushed
1 1/2 pounds fresh chard, spinach or collard greens, stemmed and coarsely chopped
juice of 1 lemon
sea salt
fresh ground black pepper
olive oil
Rinse the millet under cold running water and soak overnight in a few inches of cold water. Repeat with the quinoa, scrubbing the grains as they are rinsed, and soak separately. The next morning drain the millet and let air dry for a few hours in a strainer; the quinoa may be left to soak.
Heat a medium saucepan over medium-high heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan. Add the chilies and mustard seeds. As soon as the mustard seeds begin to splutter, a few seconds, stir in the millet, peppers and zucchini. Stir until the millet darkens a couple of shades, about 5 minutes. Stir in half the parsley and the vegetable stock and bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes.
Meanwhile, drain the quinoa. Stir in the quinoa, cover, and continue cooking until the liquid has been absorbed, about 15 minutes. Remove from heat and let cool for 5 minutes before fluffing with a fork. Season with salt and fresh ground black pepper, and set aside.
Toast the coriander seeds in a large stainless steel frying pan or saucepan over medium heat. When they darken slightly, a few minutes, add the greens and lemon juice. Cover and cook, stirring occasionally, until the leaves are bright green and slightly wilted, about 4 or 5 minutes. Remove from heat and season with salt, pepper and a small drizzle of olive oil.
To serve, arrange the sautéed greens on plates and top with spoonfuls of the millet-quinoa hash. Serves 4 to 6.
Other recipes you will want to explore:
If you are craving a hearty vegetable soup that also contains the recommended balance of grains and beans for a healthy vegetarian meal, consider your desire satisfied. Delightful slices of beetroot, plump kernels of whole barley and tender black beans are enveloped by a purple broth flavoured with tamari sauce, balsamic vinegar and a good handful of fresh dill. 
. I liked Ashley's idea of substituting black beans for the soybeans and added some chunks of feta to the steaming bowl of nourishment for some cheesy goodness. It's rather like the ever popular Russian Borscht albeit with a unique and satisfying twist. Beet, Barley and Black Bean Soup
2 tablespoons of olive oil
1 onion, finely chopped
2 cloves of garlic, minced
2 teaspoons of dried tarragon
freshly cracked black pepper
8 cups of water
2 large beets, cut into slices
3/4 cup of barley
1/4 cup of tamari sauce
3/4 cup of dried black beans
2 tablespoons of balsamic vinegar
1/2 cup of fresh dill, chopped
1/2 cup of crumbled feta, optional
Soak the barley in enough water to cover overnight. Drain and set aside.
Soak the beans in enough water to cover overnight. Drain, transfer to a large pot, cover with water, bring to a boil, reduce the heat to low and cover and simmer until the beans are tender - about 1 hour. Drain and set aside.
In a large pot, heat the olive oil over medium heat. When hot, add the onion to the pot and stir and fry until the onion is soft. Add the garlic, tarragon, black pepper and saute for another minute or two. Now add the water, beets, barley and tamari sauce. Bring to a boil, reduce the heat to low and cover and simmer, stirring occasionally until the barley is tender - about 40 minutes. Add the beans and cook for another 10 minutes or so. To finish, add the balsamic vinegar and fresh dill. Serve in bowls with some crumbled feta if desired.
Yields 6-8 servings.
Little specks of green lend vibrant colour to this fragrant and spicy rice, making it an attractive and delicious accompaniment to any Indian meal. It's also pleasantly simple, taking no more than 30 minutes from preparation to serving.Indian-style coconut cilantro rice
1 tablespoon olive oil
2 medium onions, chopped
1 clove garlic, peeled
1 teaspoon cumin seeds
3 fresh hot green chilies
1/4 cup dried grated coconut
1/4 cup packed fresh cilantro leaves
1/2 teaspoon sea salt
2 cloves
1 cup basmati rice
2 cups water
Heat a frying pan over medium heat. When hot, add half the olive oil, wait a few moments, then swirl around to coat the pan. Toss in half the onions along with the garlic, cumin seeds and green chilies. Sauté for 6 to 8 minutes or until the onions are well browned on the edges. Remove from heat and add to a food processor with the coconut and cilantro, and pulse to a coarse paste. Set aside, and wipe the frying pan with paper towel.
Return the frying pan to the stove and heat the remaining olive oil. Toss in the cloves and remaining onions and fry for 5 to 6 minutes or until the onions begin to brown on the edges. Stir in the cilantro paste and fry for 2 or 3 more minutes to let the paste soften and blend with the onions. Remove from heat, discard the cloves, and stir in the salt. Set aside.
Thoroughly rinse the rice under running water. Bring 2 cups of water to a boil in a saucepan. Add the rice, turn the heat down to low and cover. Cook for 8 minutes. Quickly scrape the onion and paste mixture on top of the rice and immediately cover again. Cook for 7 more minutes, or until the water has been absorbed.
Remove from heat and stir. Serve hot. Serves 3 to 4.
