It is Food Revolution Day today. May 17 2013. A day to make a difference in evolving how we cook and how we eat while sharing the bounty and knowledge of food with our children, friends, families and even complete strangers. The brainchild of Jamie Oliver, Food Revolution Day is important because in Jamie’s words "Food education is key to the future health of the entire planet’s population". This year I am proud to be a part of it all the way from Sydney, Australia.
Food is a privilege. It is meant to be revered, cherished, enjoyed and shared. Food Revolution Day is a global movement with people from every walk of life getting invloved by hosting cooking sessions, lunch and dinners, breakfasts, talking about food in the most basic sense, teaching and sharing their skills and knowledge. People everywhere are coming together in this amazing global thunderclap – a collective voice. For Food Revolution Day today I am going to share with you one of my favourite recipes. It is warming and full of flavour. It is cleansing and light. It is versatile enough to have as a cold starter in the hot months and as a warm steaming cup to nourish your insides on a cold evening. It is Yoghurt Soup. As long as you have a tub of yoghurt and some leftover veggies, you will be assured of a hot meal.
One of the cheapest, fastest, fuss free recipes you will ever make; the traditional yoghurt soup recipe hails from Northern India and is known as Dahi Shorba. The one I share today is a modern healthy fusion version that I enjoy making every once in a while. All you need is yoghurt and some firm leftover veggies waiting to be transformed. Fill in your lunch thermos and watch everyone gravitate as the sensational aromas of it waft through your office when you warm it in the microwave.
A beautiful light and healthy soup that has a gorgeous tang to it from the yoghurt and a nice crunch from the almost raw vegetables. Jazz it up with some garam masala.
1 cup yoghurt
4 cups water
2 tablespoons chickpea flour (besan)
salt to taste (about 1 teaspoon)
2 teaspoons sugar
freshly ground black pepper
1 inch piece of ginger, finely slivered/chopped
1 small red or green chilli, thinly sliced
handful of curry leaves
1 cup cauliflower florets
1/2 cup green beans, sliced
1/2 cup fresh or frozen peas
1 small carrot, peeled and thinly sliced
some garam masala for sprinkling
ghee (about a tablespoon)
In a large bowl combine yoghurt, water, salt, sugar, pepper and chickpea flour. Using a whisk or hand blender, process until smooth.
Heat ghee in a saucepan on medium heat. Add the ginger, chilli and curry leaves. Fry gently for a few seconds till fragrant. Add cauliflower, beans, peas and carrot. Sauté for 2 minutes. Add the yoghurt mixture and simmer gently till it comes to a boil for about 5 minutes. At this point the soup would have thickened slightly. Remove from heat.
Serve hot with a dash of garam masala.
Dress it up with a splash of cream and microherbs for a sophisticated dinner party entrée
Other variations of vegetables that can be used are broccoli, parsnips, purple carrot, capsicum, kale and chopped spinach.
Top soup with pepitas, pine nuts or chia seeds for added crunch.
Olive oil can be used in place of ghee.
Note – A box of beautiful fresh seasonal veggies were delivered to me by the lovely guys over at Aussie Farmers Direct through Style Counsel. I was so going to do some kind of mushroom soup but then changed my mind to do something very different. I used heaps of their ginger though. Thanks guys!