This is an absolute favourite recipe of mine that I lifted from The Daily Spud last year. It’s got a handful of my favourite things in there: leeks, coconut milk, pinhead oats, lime juice, garlic, ginger, toasted almonds and chopped cilantro, or coriander to my Irish brethren. My super big thanks go to Daily Spud for introducing me to this divine dish.
Following on from my In Season cooking, leeks are now on the menu and I couldn’t be happier. Leeks: so unassuming, so humble, so reliable. I urge you all to find out what is currently in season, go source it locally, and make something delicious (and *whispers* relatively healthy).
I am quite aware that I am posting this on Christmas day and so I should be blogging about a unique Happy Food Baby dinner. Well, not this year folks! I’m currently living under The Mammy’s roof and she’s a staunch clinger-onner to her traditions. Turkey and ham, roast potatoes, sprouts, carrots, trifle for dessert. Happy Food Baby’s only contribution this year has been a helluva Christmas breakfast feast: pancakes, rashers, sausages, pudding, eggs, orange juice and coffee. That was my gift to the family as we didn’t do gifts this year – less money, less stress, more eatin’, sure how could you argue with that?
But back to the soup. I like to refer to this as a brose because it sounds so much more gourmet that plain old soup. A brose is typically a broth thickened with oats. Pop over to The Daily Spud’s site to see the gorgeous photos. You could feed up to four people with this mix if they have small servings, or it’ll serve two big bowls with a smidgen left over for those inevitable Oliver Twist moments.
1. Preheat oven to 180C/350F. Toast the oats and almonds for 10mins. Once cooled, chop the almonds roughly.
2. In a saucepan over a medium-low heat, heat the vegetable oil and knob of butter. Add the chopped leek and stir fry for 3-4mins. Add the chopped garlic and ginger; stir it up and cook for 1-2mins.
3. Add the toasted oats. Pour in the tin of coconut milk, water, lime juice, salt and pepper and give it all a good stir. Increase the heat a little and bring your soup to the boil. Now reduce the heat, cover and simmer for 15-20 mins until the oats have softened.
4. Add the broccoli to the thickened soup and cook for 7-8mins. At the end, you can add more lime juice and seasoning to taste.
5. To serve, scatter over some chopped coriander and the chopped almonds. Et voila! A delicious soupy brose that’ll leave you wanting more!