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Wednesday, 2 May 2012
PPN Immunity boost spaghetti
Last night I had some exciting vegetables from the Preston Farmers Market and had been unsure how to use them. Then I saw a healthy Immunity Boost Soup on Chit Chat Chomp. My carrots were purple, white and orange, my beetroots were golden and I had parsnip and kale that was begging to be used. I had tubular spaghetti rather than angel hair pasta.
Once Upon a Feast for Presto Pasta Nights #262, an event full of pasta inspiration.
Previously on Green Gourmet Giraffe:
One year ago: Cheesy pancakes and a breakfast event
Two years ago: Butterscotch layer cake
Three years ago: Surprising Beetroot Risotto
Four years ago: What does a pagan eat anyway?
Five years ago: Waiter waiter there’s a shark in my chilli non carne
Immunity boost spaghetti
Adapted from Chit Chat Chomp
1 tsp oil
1/2 brown onion
3 cloves garlic
3 carrots (I used a mix of purple, orange and white)
2 medium beetroot (I used golden)
1/2 bunch of kale
2 tbsp finely grated ginger
1 tsp chilli paste
6 cups water
3 tsp stock powder
2 tsp salt (next time I would substitute some soy sauce)
3 tbsp white miso
1/4 cup boiling water
juice of 2 medium lemons
Cook spaghetti (I used my pasta insert for my stockpot to cook this much) according to instructions or for 9-10 minutes. Drain and set aside.
Meanwhile chop onion and leek, finely chop garlic. Heat oil in a large stockpot and fry onion, leek and garlic for 5-10 minutes or until softening. While these cook, grate carrots, beetroot and parsnips. Add to pot and cook for about 5-10 minutes or until softening. Add ginger and chilli paste. Stir for about a minute. Add water, stock powder and salt. Bring to the boil. Meanwhile finely slice kale. Add to the pot as soon as it is ready. When saucepan boil, reduce heat and simmer for about 5 minutes.
Add cooked spaghetti and stir in until it has heated through - only a few minutes. Mix white miso into boiling water. Add miso mix and lemons into soup and stir well. Serve hot.
On the Stereo:
The Captain: Kasey Chambers