Kate’s Dalai Lama Soup.

In honour of the Dalai Lama, Kate created this delicious soup from homemade vegetable stock, onion, turmeric, pumpkin, carrots and orange sweet potatoes, and from purple sweet potatoes, beetroot, red onion and carrot. The colours represent the robes of the DL.

This is a vegan dish.

Kate will not talk recipe, but she did list the ingredients for me. More or less. This is a creation. A work of culinary art.

I know she took a lot of trouble over the stock. It had the usual vegetables, celery, carrot etc and fresh homegrown herbs, onion, garlic and some left over bean salad I made the day before. Cooked and strained. When it was divided in two for the different coloured soups she then took great care to ensure the consistency of both halves matched. Without mains power, she did not use a blender wand, which I would recommend if you are trying this. only fresh vegetables and homegrown herbs and turmeric were used, plus salt and pepper.

I can see lots of spicy chilli or curry variations on this using dahl and other ingredients, even changing the colour scheme by using tomato and spinach, or leek with cauliflower combined with broccoli and asparagus. Or herbs such as turmeric and paprika. There is no reason not to use commercial stock or not to introduce creative additions such as coconut cream, sour cream, lentils,

The yin/yang plating out is done using silicone egg rings, thus:

Just remove the rings and sprinkle on some herbs and pepper.

About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in Con-fusion cooking, entree, fusion, soup, Vegetarian and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

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