Hope you all are having a smashing day, especially everybody in Ireland during this crazy heatwave we are having. We’re all absolutely melted with it, but I think there is nowhere quite like Ireland on a fine day, so it’s a must to get out and enjoy some of it no matter what you do.
In between enjoying the sunshine myself (not too much though, or I’d be as red as this soup 😉 ) I dove into 2 more recipes in the new book by Stephen & David Flynn, The World of the Happy Pear. As some of you may know, I’ve shared some of my results of my cooking with their book on here already. While I wouldn’t say cooking with a predominantly gluten-free, veggie cookbook has changed my life (I still need something meaty for the most part), I would say it has opened my eyes to new dishes and flavours which I’d be happy to have again and again.
I was immediately drawn to the picture of this soup in the book, because it was such a vibrant red colour and I thought the flavour combinations sounded delicious. I decided to combine it with another recipe for a super healthy gluten-free bread, packed full of nuts, seeds and fruits. The bread has a nice sweet taste to it, and goes lovely dipped in the soup or just on its own on the side with some butter. Here’s how I made them:
Nutty Seed Power Loaf
I would recommend making this first, as the bread needs around 2 and a half hours to cool adequately before slicing, so you can fill that time making the soup.
2 tablespoons of psyllium husk powder (I couldn’t find this when I did my shop, so I decided to go with buckwheat flour as, although I’m not gluten intolerant myself, I wanted to stick as close to the recipe as possible. The buckwheat flour seemed to work okay in the final product, but I would suggest using the husk powder if you can get your hands on some, as it’s what the recipe calls for)
100g each of sunflower seeds, pumpkin seeds and cashew nuts
50g of chia seeds
50g each of raisins and dates
2 apples, grated. Not going to lie, grating apple is a pain, but it helps with the consistency of the bread so…
100g of gluten-free oats
Tablespoon of sea salt
Preheat your oven to 180 degrees and line a 450g loaf tin with baking parchment. Mix the psyllium husk powder (or buckwheat flour) with the water and leave to the side. Pulse all the other ingredients in a food processor, taking care not to let the mixture become a flour or a pasty texture. I didn’t pulse mine too much as I wanted a bit of crunch from the nuts in the final product, but it’s up to you how even you want the texture.
Put the mixture into a large bowl and add the psyllium husk (or buckwheat) mixture to it. Using your hands, make sure it is thoroughly combined before transferring to the baking tin and in to the oven.
Let the bread bake for 45 minutes. Then remove it from the oven and out of the tin, and remove the parchment paper (take care not to burn yourself as the bread will be very hot). Then turned the bread upside down and transfer it back to the tin and place in the oven for a further 45 minutes.
After this, remove your bread from the oven and leave it to cool in the tin for about an hour and then transfer it to a wire rack for a further hour/hour and a half. This is important, as the bread needs an adequate amount of time to cool or you won’t be able to cut nice clean slices.
600g uncooked beetroot
5 cloves of garlic
Thumb sized piece of ginger
2 stalks of lemongrass
400ml of coconut milk
2 litres of vegetable stock
Juice of one lime
Preheat your oven to 180 degrees once again. Peel and finely chop the onions and the celeriac. Scrub the beetroot clean under some running water and chop up also, leaving the skins on. Place all of this along with the cloves of garlic ( leave them unpeeled for now) onto a baking tray and coat everything with a good dollop of oil. Sprinkle over some salt and black pepper and place it in the oven for around 30 minutes, until the vegetables are nice and tender.
While you’re waiting, peel the ginger and grate it. Use the back of a knife to run along your lemongrass stalks to help release their flavour. Place both in a large pot with your coconut milk, vegetable stock, and some more black pepper. Bring it to the boil and then let it simmer, all the while stirring well.
By now, your veg should be just about ready to come out of the oven. Before you add them to the pot, take care to remove the garlic cloves from their skins. Once added, cover the pot and leave to cook for 15 minutes, stirring occasionally. Then remove your pot from the heat and remove the lemongrass stalks, before blending with a hand-held blender to the consistency you prefer. If you find it’s to thick, just add water until it’s to your taste. Season again with salt and pepper if you like ( I also added a pinch of paprika just at the end to see what it would be like. It tasted nice, so if you like paprika, I’d say give it a try, but it’s up to you).
Serve with a drizzle of coconut milk and lime juice over the top and some of the bread you made earlier. Delicious! Although I will say, as it was such a sweltering hot day today, perhaps soup wasn’t the best idea. But this would be lovely comfort food on one of those cold wintry nights, and it won’t be long at all until they roll around again, so this is a good dish to have in your repertoire.
And that’s that guys. Some easy delicious comfort food that you can whip up quickly. Of course, as always if you would like to know more about The Happy Pear boys and their recipes, hop on over to their website, where you can also grab yourself a copy of their book.
Happy Tuesday! 🙂