A thick, nourishing soup of broccoli, kale and creamy cannellini beans that’s nutrient-loaded and quick to prepare. Top with fresh grated parmesan and serve with buttery toasted muffins.
Traditionally served in Persia to bring good luck for the new year, this is a simple soup of beans, grains, noodles and herbs. A fragrant broth spiced with tumeric, cumin, chilli, pepper and lime. Hearty but not heavy, comforting but healthy. A perfect meal not just for celebration, but recuperation from world-weariness. It satisfies the core. Based on 101 Cookbooks’ adaptation of Greg and Lucy Malouf’s recipe from Saraban: A chef’s journey through Persia.
We’ve been beset by a humungous heat-and-humidity wave. It broke yesterday with electrical storms and a big drizzly all-day dump of rain. After a lovely weekend away at the beach (Greenmount, Gold Coast) and associated meals out (read too much rich food), I craved something healthy, something warming, something soup-y. I used to make a [...]