Tuesday, 4 November 2014

Natural Food Coloring!

Zuppa di Topinambour & Porro con Curcuma, Zenzero & Peperoncino al Gusto di Gamberi
Topinambour & Leek Soup with Turmeric, Ginger & Shrimp-Flavored Chili Flakes


A simple soup this evening- but a pretty awesome one at that! Hot and spicy, colorful and terrific, this was ready in just 20 minutes and perfect for a speedy portion of comfort after a long day ending in a bad mood... There's no better way to soothe the beast than to fill his stomach!


It only took a couple of spoonfuls to let the the troubles that the day brought with it fade away and only a couple more to have the evening filled with a warm, satisfied feeling instead! There are so many more things than mac and cheese that are really comforting on a cold, Autumn night- and plenty that are refreshingly different... like this here soup!

Made from 2 large Topinambour roots, 1 leek, a handful of celery leaves, 1-2" of fresh ginger, 1 teaspoon of turmeric and a half teaspoon of shrimp-flavored chili flakes (from you local Asian supermarket), with a little drizzle of simple plain yogurt to make the heat of the chili more bearable... this was something different and new... and totally delicious!

The ingredients here were totally basic, the preparation simple and free of any added fat at all- and the result so delicious that you will hopefully be as thrilled as I was! Less fat, more flavor- absolutely my favorite kind of meal!


 Preparation is really simple- rinse the leek and cut it into rings, peel the Topinambour and cut them into chunks- and as for those celery leaves- they can just go in there just as they are.


Boil the ingredients in just enough water to cover them well, together with the turmeric and chili flakes, salt and pepper. Let them bubble away for 15 minutes on a low simmer- no fuss, no problems.


Once the ingredients are nice and tender, either give them a whizz in a blender or food processor, or use an immersion mixer like I did until everything is nicely blended together. Of course you could go on mixing away for ages, or pass the soup through a sieve to get it perfectly smooth... but me? I prefer my soups to have a few little lumps and to be a bit more rustic and have little more character than to be pureed down into what looks like baby-food! 


That being said- you are bound to be everybody's baby if you make them this for supper! Serve piping hot with a drizzle of honey, a few more flakes of pepper and a leaf of celery as a garnish- pretty as a picture and tasty as can be!


 What a blast of color and flavor!


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