We have toppings on icecreams, but rarely on soups, unless it's a limp piece of parsley, a dollop of cream or a sprinkling of black pepper. But toppings are a fabulous way to get extra nutrients from the seeds, nuts, herbs or vegetables you choose, making your meal more complete, and adding interest, flavour and texture. I can plonk soup in front of the husband and he'll say 'thanks', but if it's got toppings? I get 'wow' and 'this looks amazing!'.
Plus, it's lot of fun.
The first is dahl - whatever you make it out of, spicey or not, dahl is a complete meal that's easy on the digestion, and tasty as well. I could live off dahl.
I never eat it without a squeeze of lemon. That really brings out the flavour, plus adds some good old vitamin c. You can make a dahl super simply by basically cooking up some red lentils with stock, or you could fry some Indian spices in coconut oil before adding your split peas or whatever lentils you choose, some stock and even some vegetables.
For this topping, I added red cabbage, pepitas, calendula and coriander. A few thinly sliced fresh jalapenos and some coconut yoghurt, and a sprinkling of red paprika finished it off. Simply to die for.
The second soup is creamy celery and fennel. I would never add extra cream to a soup, as I just don't like it, but if you like it creamier a splash of vegan milk or coconut yoghurt can work well. For me, potatoes do the trick. This particular soup was made from one whole celery bunch, thinly sliced, two cloves of garlic, three fennel stalks and tops, half a zucchini and 4 potatoes. Oh, and the stock of course. Don't you just love how easy soup is? Soups like this are just basically an allium of some kind fried in olive oil, vegetables, stock and water, simmered til the vegetables are soft and run through a blender.
Today's toppings were fresh fennel flowers from the garden, pan toasted pepitas, thinly sliced mild cayenne chilli, calendula, and parsley.
With Love,
CommunityIIDiscord
Supporting Meditators on HIVE
www.naturalmedicine.io