Bright Spring flowers and a Herby Spring Broth...

As we slumber towards a more hopefully lighter and warmer March, brightened up with cheerful Spring flowers, we occasionally get halted with a seasonal cold or, if you are a male, according to some I could mention...you could suffer from ‘Man Flu’...

The Spring flowers are giving of their beautiful best.

 

I was doing so well through these winter months and feeling rather virtuous when very unexpectedly I was struck down by a head cold and hacking cough...where I picked this up, I don’t know...

I could, though, still enjoy the cheerful flowering Spring bulbs and could manage a little light weeding...

 

Time then to retreat to the comfy sofa, drape myself with a fleecy throw in front of that warming fire in the grate and do absolutely nothing...

Well ok, I might stir myself to make some soup...

After all, who else would be making it...

 

A Herby Comforting Broth For Those With Flu-or for those just suspecting they may have it...

 

When you are feeling poorly, all you want is comfort food and, if, in addition, there appears to include ingredients that may help to alleviate the symptoms, then, so much the better...

My Curry Leaf plants are over wintering indoors and occasionally drop their leaves so I didn’t want to waste them plus I wanted to use my Basil Tofu produced by Talifun-a very tasty tofu infused with basil and other herbs-obtainable from Waitrose. Other supermarkets are available...

1 onion-finely sliced

1 large carrot-finely chopped into batons

1 tsp of finely chopped fresh thyme

1 Pak Choi- finely sliced

150g Purple Sprouting Broccoli-finely sliced

1 plump clove of garlic-crushed

1large plump chilli-chopped-seeds included.

150g of basil tofu-diced

1 small glass of white wine

4 litres of vegetable stock

150 g sweet corn

100g soya beans

1 inch of fresh ginger –grated

Zest and juice of 1 lime

6 curry leaves

3 tsp of miso paste

2 tbsp of fresh coriander finely chopped

A little extra virgin rape seed oil

In a large wok, heat the oil then add the sliced onion, garlic and batons of carrot. As they gently turn golden brown then toss in a small glass of white wine and burn off the alcohol. 

Add the miso pasta to the stock and ladle in, together with the curry leaves, chopped chilli and chopped thyme. Add the sweet corn and soya beans.

Gently simmer for 15 minutes then add the chopped purple sprouting broccoli and grated ginger and continue to simmer gently for 10 minutes.  Add the diced basil tofu, and chopped Pak Choi and warm for a couple of minutes and then ladle into individual bowls topped with the zest of the lime and the chopped fresh coriander.

This is a hot spicy chilli broth full of spring greens and very deep wholesome, miso infused aromatic flavours-guaranteed to clear the tubes!!

 

For those with ‘man flu’ I do indeed have some sympathy...

I would recommend two bowls of broth followed by some gentle exercise...i.e. some digging!!

Back now to contemplating those lovely spring flowers...

A woman’s work is never done...