Page 30 - The Singapore Women's Weekly
P. 30
CORN SOUP WITH EGG WHITE RIBBONS MUSHROOM & LEEK SOUP
Prep 10 mins | Cook 15 mins | Serves 4 Prep 20 mins | Cook 20 mins | Serves 4
3 green onions, cut into thin strips 30 g reduced-fat margarine
2 tsps vegetable or peanut oil 750 g button mushrooms, sliced
1 onion, halved, thinly sliced 1 leek, pale section only, sliced
4 cm piece fresh ginger, grated 2 cloves garlic, crushed
2 cloves garlic, crushed 2 x 400 g cans brown lentils, rinsed
1.5 litres (6 cups) boiling water, plus 2 tbsps extra 1.25 litres (5 cups) boiling water
2 large vegetable stock cubes 3 large vegetable stock cubes
2 x 420 g cans creamed corn 2 all-rounder potatoes (such as desiree), chopped
1½ cups frozen corn kernels ½ cup reduced-fat cream
1 tbsp cornflour 2 tbsps snipped chives
4 egg whites, lightly whisked Char-grilled baguette (French stick), to serve
150 g firm tofu, drained, finely chopped
1. Preheat oven to 220 C. Line an oven tray with baking paper.
1. Place green onion in a bowl of iced water. Chill until required Melt margarine in a large heavy-based saucepan over
(onion will curl). Drain. moderate heat. Add mushrooms; cook and stir for 4 mins or
2. Heat oil in a large heavy-based saucepan over moderately- until tender. Reserve ½ cup mushroom. Add leek and garlic to
high heat. Cook and stir onion for 2 mins or until soft. Add pan; cook and stir for 3 mins or until leek is soft.
ginger and garlic; cook and stir for 1 min. Add boiling water, 2. Add lentils, boiling water, crumbled stock cubes and potato
crumbled stock cubes and creamed corn. Bring to the boil. to pan. Bring to boil. Reduce heat; simmer for 10 mins or until
Reduce heat; simmer for 5 mins or until heated and combined. potato is tender. Remove from heat. Cool slightly. Blend until
Add frozen corn; simmer for 2 mins or until corn is tender. smooth. Place soup in a clean pan. Add cream; cook and stir
3. Combine cornflour and extra water to form a paste. Gradually over low heat for 2 mins or until heated.
stir cornflour mixture into soup; cook and stir for 3 mins or until 3. Top soup with reserved mushroom and chives. Serve with
soup thickens. Reduce heat. Gradually whisk toasted bread.
egg white into soup, in a thin steady stream.
Cook for 1 min or until egg ribbons set. Add
tofu. Serve soup topped with onion curls.
SEPTEMBER 2019 SEPTEMBER 2019
PAPRIKA-SPICED CAULIFLOWER SOUP WONTON VEGETABLE SOUP
Prep 20 mins | Cook 1 hour | Serves 4 Prep 20 mins | Cook 20 mins | Serves 4
1 kg cauliflower, cut into small ½ tsp cayenne pepper 2 green onions, cut into long, 300 g firm tofu, cut into
florets Cooking oil spray thin lengths, plus 2 extra, 5-mm cubes
2 x 400 g can chickpeas, rinsed 1 onion, finely chopped finely chopped 4 cm piece fresh ginger,
30 g butter, melted 1.5 litres (6 cups) boiling 2 litres (8 cups) boiling water grated
1 clove garlic, crushed, plus water 3 large salt-reduced vegetable 20 round wonton wrappers
1 clove extra 3 large vegetable stock stock cubes 500 g packet frozen
2 tbsps thyme leaves, plus cubes 2 whole star anise vegetables
2 tsps extra, to serve 1/3 cupextra-light sour cream 2 lemongrass stalks, pale ¼ cup salt-reduced soy sauce
1 tbsp smoked paprika Lemon zest strips, to serve sections only, thinly sliced 200 g dried rice stick noodles
1. Preheat oven to 180 C. Line 2 oven trays with baking paper. 1. Place onion in a bowl of iced water. Chill until required.
Combine cauliflower, chickpeas, butter, garlic, thyme, paprika 2. Combine boiling water, crumbled stock cubes, star anise and
and cayenne pepper in a bowl. Scatter over one of the prepared lemongrass in a heavy-based saucepan. Bring to the boil.
trays. Spray with oil. Roast, stirring occasionally, for 40 mins or Reduce heat; simmer, partially covered, for 15 mins or until
until cauliflower is golden. Reserve ½ cup. reduced slightly.
2. Spray onion with oil. Heat a large heavy-based saucepan over 3. Meanwhile, combine tofu, extra onion and ginger in a bowl. For
moderate heat. Add onion and extra garlic; cook and stir for each wanton, place a wrapper on a clean work surface. Place
2 mins or until soft. Add boiling water, crumbled stock cubes and 1 rounded tsp of mixture at centre of wrapper; brush edges
cauliflower mixture. Bring to the boil. Reduce heat; simmer for with water. Press to seal and form a semi-circle.
15 mins or until cauliflower is tender. Remove from heat. Cool 4. Add vegetables and wantons to soup; simmer, stirring
slightly. Blend until smooth. Place soup in a clean pan. Cook occasionally, for 3 mins or until the vegetables are tender and PHOTOS: DAVID HANN, SCOTT HAWKINS & ROB SHAW / BAUERSYNDICATION.COM.AU
and stir over low heat for 2 mins or until heated. the wantons cooked. Stir in soy sauce.
3. Ladle soup into serving bowls. Top with reserved cauliflower 5. Place the noodles in a heatproof bowl. Cover with boiling
mixture, sour cream, extra thyme and zest. water; stand for 5 mins or until tender. Stir to separate strands.
Drain; refresh under hot water; pour over
boiling water. Stand for 5 mins. Place
noodles in serving bowls. Ladle hot soup
HEALTH TIP: Omit the butter and sour over noodles. Top with onion curls.
cream, and use salt-reduced stock cubes.
SEPTEMBER 2019 SEPTEMBER 2019
