This simple, creamy root vegetable soup uses a mix chosen for how beautifully the flavours blend together – sweet potato, carrots, celeriac, parsnip, potato, garlic and onion. Nourishing, never boring, and flexible too – in case your harvest basket is missing one or two! 😅

Confession: I don’t harvest, and I don’t live in the country

I’m calling this a harvest root vegetable soup so it sounds like I casually threw in whatever we dug up from the garden during our latest harvest. But the truth is, there was no harvesting involved, and I definitely don’t live in the country. I’m smack bang in the middle of Sydney!

I just wanted to give it a cute name – “root vegetable soup” just doesn’t quite have the same ring to it! 😅 So hopefully I got your attention and now I can convince you to try this recipe. Did it work??!

Root vegetables make great soups because each one brings a different flavour into the pot, and the higher starch content means you get a creamy soup texture without using gallons of cream. A generous serving of this one comes in at just 350 calories – win!

It’s simple to make, and versatile too – switch vegetables out of season or pricey for whatever reason.

Rare soup made with water, not stock

I also love that this soup is nourishing but not boring, and made with water rather than stock. Usually, simple soups made without stock can taste flat because it lacks savoury depth or richness to carry the flavours of the other ingredients. But here, we have a secret ingredient that compensates – curry powder!

No, it doesn’t make it taste Indian. It doesn’t even put it into wannabe-curry territory, it just adds warm earthy spice flavour that lifts the flavours so you don’t need to buy or make vegetable stock for this soup to be tasty.

In fact, most people who tried this soup didn’t even pick that there was curry powder in this, but could tell there was “spicing of some kind” (the official feedback!).

What goes in root vegetable soup

Here’s what you need to make this country harvest root vegetable soup. No harvesting required! 🤣

The harvest root vegetables

Root vegetables are vegetables that are grown underground. Here are the ones we use – as mentioned above, this is a specific combination chosen so no single vegetable flavour stands out too much, but instead compliment each other. But, it’s a flexible recipe – see notes below for comment on substituting.

• Onion and garlic – essential flavour base!

• Carrots – 2 medium ones, or 1 very large one

• Potato and sweet potato – These add creaminess and thickness to the soup in a way that other less-starchy root vegetables cannot, while the sweet potato also adds sweetness. Substitute – Feel free to double up on either of these, they are a good substitute for each other.

• Celeriac – A knobbly root vegetable with a texture like radish and flavour like celery (hence, the name, I presume!). Substitute – 3 celery sticks, swede, turnip.

• Parsnip – Looks like a white carrot, with a sort of nutty, sweet, earthy flavour. It’s unlike any other vegetable actually, I can’t think of something to compare the flavour to! Substitute – swede, turnip.

Changing the root vegetables – Swap and substitute as you like, especially with the listed root vegetables. Just keep in mind that celeriac and parsnip have stronger flavours, so if you use more, the flavour will be more dominant in the soup.

Non root vegetables – It’s ok! You can use non-root vegetables in this too! However, note that using vegetables with higher water content and lower in starch (like zucchini, capsicum/bell peppers) will make the soup less thick and creamy, and the soup colour will be affected if you stray from orangey/beige toned vegetables. I take no responsibility if yours turns out an un-appetising colour!!

Everything else for the soup

And here are the other things you need for this root vegetable soup. No stock – just water! (See above section for comment on this).

• Curry powder (mild, not spicy) – As explained above, this is the “secret ingredient” which makes this soup tasty even though we’ve only used water rather than vegetable stock. I just use Clives (or Keens, though I prefer Clives here) – regular grocery shop Western curry powder.

• Cream – Just half a cup of cream gives this soup a nice mouthfeel without making it calorie heavy. Substitute with milk and butter – see recipe notes.

• Dried thyme – Just a touch of dried herb for flavour. Substitute with fresh thyme, or dried oregano.

• Butter and oil (forgot to put in photo!) – The recipe needs 3 tablespoons of fat to effectively sauté the vegetables. Using just butter gets a little too butter-heavy in flavour so this recipe calls for a combination of oil plus butter. But – fine to use all of either! 🙂

How to make Country Harvest Root Vegetable Soup

Sauté (5 minutes) > simmer (15 minutes) > blitz (1 minute) > dinner!

1. Sauté the onion and garlic for 2 minutes until the onion starts to soften.

2. Add the root vegetables, thyme and curry. Stir well for a few minutes. We’re not trying to cook the vegetables, just give the surface a gentle toasting which also brings out the flavour of the thyme and curry powder.

3. Simmer – Add the water, salt and pepper. Simmer for 15 minutes until the vegetables are soft (check with a knife).

4. Cream – Add the cream and simmer for another 1 minute.

5. Blitz with a stick blender, or in batches in a blender (remove the lid insert and cover the hole with a folded tea towel).

6. Blitzed and ready to serve!

Proof of thick and creaminess:

Garnishing and serving

I know it’s really un-original but a little drizzle of cream always seems to go a long way when serving soup. I only use 1 teaspoon or so per bowl, but it tastes like I’ve used so much more – great bang for your calorie buck!

Climbing a little higher on the originality scale is the suggestion to add a small pinch of curry powder for subtle boost of curry flavour. Then sliding right back down into un-original territory – finish with a sprinkle of parsley and pepper. 🙂

Ah well. Maybe my garnishing ideas won’t win any innovation awards. But the soup itself will hit the spot, especially if it’s a grey dreary day like it is here in Sydney! – Nagi x

Watch how to make it

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Country harvest root vegetable soup

Recipe video above. I don't harvest and I don't live in the country. I just didn't think "Root Vegetable Soup" did this recipe justice – so I got creative to get your attention!😅

Root veg are great for naturally creamy soups thanks to the higher starch content, though we give this a luxe boost with a scant 1/2 cup of cream. Nourishing, never boring, and flexible too – in case your harvest basket is missing items! Love that it's made with water not stock – curry powder adds a flavour boost so it doesn't taste flat. Bonus – LOW CAL!

Course Main, Soups, Starter

Cuisine Western

Keyword creamy farmers soup, harvest soup, root vegetable recipe, root vegetable soup, root vegetables

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 5 – 6 as a main

Calories 362cal

Author Nagi

Ingredients

• 2 tbsp extra virgin olive oil
• 1 tbsp (15g) unsalted butter
• 1 onion , chopped into large dice
• 3 garlic cloves , chopped
• 1 tbsp curry powder (I like Clive, but any will do, Note 1)
• 1 tsp dried thyme leaves (Note 2)
• 1 1/2 litre (6 cups) water
• 2 tsp cooking salt/kosher salt (halve for table salt)
• 1/2 tsp black pepper
• 1/2 cup thickened cream (heavy cream, or regular), plus extra for garnish (Note 3)

Root vegetables (Note 4):

• 1 large potato (~300g/10oz), peeled, cut into 2.5cm/1" cubes
• 1 medium sweet potato (350g/12oz), peeled, cut into 2.5cm/1″ cubes
• 2 medium carrots , peeled, cut into 1.5cm/0.5″ pieces
• 1 small/medium parsnip (150g/5oz), peeled, cut into 1.5cm/0.5″ pieces
• 1 small celeriac (600g/1.2 lb), peeled, cut into 1.5cm/0.5″ pieces (~2 heaped cups)

Serving/garnish (optional):

• Warm crusty bread
• Parsley , finely chopped
• Pinch extra curry powder
• Pinch black pepper

Cups – Metric

Instructions

• Sauté – Put the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter is melted, cook the onion and garlic for 2 minutes until the onion is softened.
• Add root vegetables, thyme and curry powder. Cook for three minutes stirring regularly, until the outside of the vegetables starts to soften.
• Simmer 15 minutes – Turn stove up to high. Add water, salt and pepper. Stir, then once it comes to a simmer, lower heat to medium high and simmer rapidly for 15 minutes (no lid) until all the vegetables are soft (check with knife).
• Stir in cream, simmer for 1 minute.
• Blitz – Remove from heat and use a stick blender to blitz until smooth. (Note 5 for blender) Adjust to taste – water to thin, salt and pepper if needed, extra cream for more indulgent.
• Serve in bowls. Drizzle with cream, pinch of curry powder, parsley and pepper. Serve with warm crusty bread!

Notes

1. Curry powder – I’m talking regular grocery shop Western curry powder. Neutral enough so no one will think you’re trying to make a curry but adds interest so it doesn’t just taste like pureed vegetables without having to buy vegetable stock.

2. Other herb options – fresh thyme leaves or dried oregano, Italian mix or herbes de provence.

3. Cream gives this a nice finish for mouthfeel. Sub with 1/3 cup milk plus unsalted butter (I’d use about 2 tbsp /30g).

4. Root vegetables – Feel free to swap out and use more of any of the listed. Pumpkin is a great all-rounder sub for any of them.

• Parsnip and celeriac – if you increase these, they will dominate as they have stronger flavour than the other veg. They can also be exxy – sub with swedes or turnip.
• Potato – Any all purpose or starchy potato is fine here, I used Sebago (the dirt brushed ones in Australia).
• Non-root veg will also work but as they are typically more watery and less starchy, soup will likely be thinner and less creamy.

5. Blender – Do in batches, remove lid insert and cover the hole with a folded tea towel. Blitz, repeat.

Leftovers will keep for 4 days in the fridge or 3 months in the freezer.

Nutrition per serving assuming 5 very generous servings as a main (serves ~8 as a starter). Excludes bread (how am I to know how much butter you slather yours with??!).

Nutrition

Calories: 362cal | Carbohydrates: 49g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 1140mg | Potassium: 1177mg | Fiber: 9g | Sugar: 11g | Vitamin A: 20390IU | Vitamin C: 33mg | Calcium: 143mg | Iron: 2mg

More simple, nourishing-but-not-boring soups

Healthy doesn’t have to mean bland!

Pumpkin Soup

Celeriac Soup

Creamy Carrot Soup

Healthy Creamy Zucchini Soup

Healthy Creamy Broccoli Soup

No Chop Roast Butternut Pumpkin / Squash Soup

Creamy HEALTHY Soup – just 45 calories!

Broccoli Soup – Thick & Creamy!

Soups

Life of Dozer

Wow. 700 birthday wishes for Dozer and counting in just one weekend – he’s officially more popular than any recipe I’ve ever published!!! He’ll be expecting a parade and public holiday in his honour next year….what are you doing to me? All this attention is going to his head!!!🤣

The post Country harvest root vegetable soup appeared first on RecipeTin Eats.

Crunchy, oven baked chicken fingers with a Mexican seasoned crumb, designed for stuffing in tacos. Or dipping in your favourite sauce!

Crunchy chicken taco fingers

Not that we could ever get sick of tacos – not even old school beef mince ones (shredded iceberg and crispy taco shells a must!) – but sometimes it’s nice to do something a little different.

So here I am today, with an offering from something different. Specifically, something crunchy inside our tacos, rather than the usual saucy or shredded or grilled, something baked rather than fried (yet wow, look how golden they are!), and something that is in long finger-form designed to neatly fit one inside each taco so that the cook (that’d be you, and me) only needs to crumb 16 long strips rather than a gazillion little pieces.

My, what a long winded way to say we’re making Mexican chicken finger tacos today!! 😂

Truthfully, regular chicken fingers has been on my “to publish” list for a long time. But chicken finger tacos are so much more fun, don’t you think!?

Ingredients in crunchy chicken taco fingers

Here’s what you need to make these taco chicken fingers:

1. Chicken tenderloin

Chicken tenderloins are a handy choice for this recipe because the natural shape is already “finger-like”. So all we need to do is cut in half lengthways to make thinner chicken fingers – the perfect taco stuffing size!

However, breast can be used in a pinch – just cut into thick slices then into “chicken fingers”. Bear in mind that chicken tenderloins are – as the name suggests – more tender than breast.

2. TACO-SEASONED CRUNCHY CRUMB

Panko breadcrumbs (for extra crunchy!) and a simple homemade taco mix is what we need here.

• Panko breadcrumbs – Japanese breadcrumb that makes things extra crunchy because the crumbs are larger than regular breadcrumbs. A staple at supermarkets in Australia these days, usually the Asian section (but, cheaper at Asian stores!). Substitute with regular breadcrumbs, though it’s not as crunchy.

• Taco seasoning spices – Everyday spices – you never knew it was so easy to make a homemade taco spice mix! Cayenne pepper is optional, it adds the tiniest background warmth. By no means spicy. (PS If you’re tempted to substituted with a packet taco mix, that’s totally fine. But I can’t tell you how much to use. This mix makes up 8 teaspoons, if that helps).

• Oil spray – To spray the panko when we pre-toast it, and to generously spray the chicken fingers once crumbed.

3. a stronger DREDGE BATTER

Traditionally when crumbing, recipes will call for dipping the chicken in flour first, then egg then breadcrumbs. Today, I’m combining the flour and egg into a single batter which coats the chicken a little thicker so the crumbs adhere better. It’s not necessary for deep frying or pan frying as the crumb adheres better with more oil (instant heat = crumb attaches quickly). But it’s a highly technique when baking.

Here’s what you need:

• 2 eggs – I always think “surely one is enough!”. It’s not. 🙂

• Flour – Just plain / all-purpose flour.

• Mayonnaise – My little secret ingredient for crumbed baked things, a touch of oil helps replicate the frying effect from the underside of the crumb. I only use 2 tablespoons, but if you’re strongly opposed to mayonnaise, that’s ok, just use oil instead (halve the quantity).

*** Things I forgot TO PHOTOGRAPH!***

I forgot to photograph the tortillas and Taco Slaw – oops!

How to make crunchy chicken taco fingers

As mentioned above in the blue box above outlining unusual but effective steps in this recipe for Great Golden Crumbed Things, we start off by toasting the breadcrumbs before coating the chicken. It’s extremely effortless using the oven. Pan-toasting is much more hands on and requires considerably more oil too.

1. Toasting the breadcrumbs

See FAQ for the consequences if you skip this step!

1. Toss the panko breadcrumbs with the homemade taco seasoning.

2. Spray with oil – Spread on a tray and spray with oil. Aim directly down and spray from a distance to minimise panko-leaf-blower situation! Spray fairly generously – I do about 3 seconds. It still works out less then teaspoon of oil.

3. Bake for 7 minutes at 200°C/400°F (180°C fan-forced) until golden brown, stirring once to twice.

   Now that the panko is toasted – lovely golden brown colour, crunchy, and also the raw flavour of the spices is cooked out – we can bake the chicken for the very short 10 minutes it takes to cook through without drying out without having to worry about getting colour on the panko!

4. Transfer breadcrumbs into a 20cm/8″ square pan or a similar container/dish so you can lay down and coat multiple chicken fingers at the same time (crumbing efficiency!).

2. Crumbing and baking

Note the left-hand-right-hand approach to crumbing to keep your fingers from getting caked with a build up of batter and breadcrumbs!

1. Cut the chicken into fingers about 1.5 – 2cm / 0.6 – 0.8″ wide* to make 16 pieces. You should be able to get away with just cutting them in half lengthways though if yours are very big, you might want to cut in 3. If using breast, cut into strips first then batons.

   Exact size doesn’t matter here, some can be longer than the tacos/tortillas (crunchy chicken sticking out of tacos is a good thing!).
   

2. Dredge batter – Whisk the dredge batter ingredients in a bowl. Whisk vigorously – it will seem a little thick at first but then it will thin out. It should have a maple syrup consistency ie thinner than honey, but thick enough to visibly coat the chicken.

3. Dredge chicken – Transfer all the chicken into the batter and toss to coat.

4. Crumb – Using tongs or your left hand (I’m right-handed), pick up a piece of chicken. Let the excess batter drip off then lie it down on the breadcrumbs. Do another 2 or 3. Use your right hand to sprinkled breadcrumbs on the surface of the chicken then, once coated, press and turn to adhere and fully coat.

   Place crumbed fingers on a rack set over the same tray you used to toast the panko breadcrumbs. Repeat with remaining chicken.

5. Bake – Spray generously with oil. Bake for 10 to 12 minutes – yes really, this is all it takes for the crumb to adhere (it’s already golden and crunchy, remember!) and for thin chicken fingers to cook through to 67°C/152.6°F. If you doubt me, check with a meat thermometer.

   Baking time – If they are all on the thin side (~1.5cm/0.6″, I stick with 10 minutes. If they are a bit wider (2 – 2.25 cm/0.8- 0.9″), I do 12 minutes.

6. Serve – Stuff inside warm taco shells with fixings of choice! The pictured tacos have what I call Taco Slaw (heavy hitter in my tacos – see below photo for my hard sell!), avocado slices, drizzle of sriracha (puts this into grown up territory) and pinch of coriander/cilantro leaves.

   See below for more options – it can be as simple or as loaded as you like!

Taco fixings for these Crunchy Chicken Taco Fingers

The tacos are pictured throughout this post and in the tutorial video with what I call my Taco Slaw. Heavy hitter in my taco world because it plays multiple roles – good hit of vegetables (cabbage wilts so much!), juicy/floppy enough to fill the role of a sauce/salsa (ie less taco fixings to make), and makes a nice bed for the crunchy taco chicken fingers to nestle in.

Also, it lasts for days like regular slaw, and it’s made with sour cream not mayonnaise. I know there’s a whole world of mayonnaise-shy people out there!

Other taco fixings

Taco Slaw aside, you should absolutely feel free to use whatever taco fixings you want because I can’t think of anything that wouldn’t work. Good ole’ plain shredded iceberg lettuce with tomato slices and sour cream and/or guacamole or avocado sauce. Pico de gallo (tomato salsa), a smooth salsa dip (restaurant style – this is so fresh it’s great) or taco sauce. The quick pickled cabbage bed I use in fish tacos.

And I always endorse shredded cheese. It always has a place in tacos. Shame on me for not including it. 😂 – Nagi x

PS Not sure if this goes without saying, but these Mexican chicken fingers are also very worthy of eating without tacos, like regular chicken fingers. For a dipping sauce, my picks would be a smooth Salsa Dip, Avocado Sauce, Pink Taco Sauce (1/4 cup sour cream mixed with 1 tbsp sriracha or ketchup), Nachos Cheese Sauce, Queso (Mexican Cheese Dip). I personally would also use Honey Mustard Sauce (sweet/savoury totally works), ranch would be fabulous, and even ketchup or BBQ sauce!

Watch how to make it

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Crunchy chicken taco fingers (baked!)

Recipe video above. Fun and delicious! Tacos stuffed with crunchy chicken fingers coated in a Mexican seasoned crumb. Wouldn't discourage skipping the tacos and just munching on the chicken sticks. 🙂 See notes for dipping sauce suggestions!

Handful of my "great golden baked crumbed things" tricks on show here – oven toast the panko first (it will never go golden in the short bake time to cook the chicken), a streamlined single extra-strong dredge batter, a touch of mayo (replicate "frying"), left-hand-right-hand crumbing technique (clean fingers!) and Taco Slaw (triple duty sauce / veg quota / perfect crunchy chicken bed).

Course Mains

Cuisine Mexican-esque

Keyword baked chicken fingers, chicken fingers, chicken tacos

Servings 12 – 16 tacos

Calories 128cal

Author Nagi

Ingredients

• 500g/ 1 lb chicken tenderloins , cut in half lengthways into 16 x 1.5-2cm / 0.6-0.8" strips (or breast, Note 1)
• 2 1/4 cups panko breadcrumbs (Note 2)
• Olive oil spray

Taco seasoning:

• 2 tsp cumin powder
• 2 tsp paprika (regular or sweet, not hot or smoked)
• 1 tsp garlic powder (sub onion powder)
• 1 tsp onion powder (sub garlic powder)
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper (optional)
• 1 tsp cooking salt / kosher salt (halve for table salt)

Strong dredge-batter:

• 2 large eggs
• 3 tbsp flour , plain / all-purpose
• 2 tbsp mayonnaise or 1 tbsp extra virgin olive oil
• Pinch of salt

For tacos (Note 3 for other fixing options):

• 12 – 16 taco-size soft tortillas (Note 4)
• 1 batch Taco Slaw
• 1 large avocado , sliced
• Sriracha , for drizzling (Note 5)
• 2 tbsp roughly chopped coriander/cilantro leaves

Cups – Metric

Instructions

ABBREVIATED RECIPE:

• Toss panko with seasoning, oil spray, bake 7 min at 200°C/400°F (180°C fan). Coat fingers in dredge then crumb, spray generously, bake 12 minutes on rack. Use for tacos – or munch dipped in Avocado Sauce!

FULL RECIPE:

Toast panko:

• Preheat the oven to 200°C/400°F (180°C fan-forced).
• Mix and spray – Mix the panko and Taco Seasoning in a bowl. Pour onto a tray, spray with oil, spread out, then spray again (from height, directly down, so the panko doesn't blow off).
• Bake for 7 minutes, mixing once, until golden brown. Scrape into a 20cm/8" pan (or similar, ease for crumbing multiple pieces).

Crumb and bake:

• Rack – Put a rack on the used tray and spray the rack with oil (Note 6).
• Dredge batter – Whisk the Dredge ingredients in a bowl until lump free (it will seem too thick at first, trust, it will thin to maple syrup constancy). Add all the chicken, toss to coat.
• Crumb – Pick up a piece of chicken with one hand, let the excess batter drip off. Lay it down in the crumbs. Repeat with 2 – 3 more pieces. With your clean hand, cover with breadcrumbs, press to adhere, lay on rack. Repeat with remaining chicken.
• Warm tortillas – Separate tortillas into 2 stacks, wrap with foil.
• Bake – Spray generously with oil. Put in the oven with the wrapped tortillas. Bake for 12 minutes – thin strips cook fast! (Note 7).
• Serve – Serve, stuffed in tortillas with fixings of choice. My assembly order: take a warm tortilla, pile in a generous amount of Taco Slaw. Top with 2 avocado slices, crunchy chicken finger, drizzle with sriracha, sprinkle with coriander. BITE!

Notes

See FAQ for other cook methods, making it gluten free and other common questions.

1. Tenderloins are efficient – just cut lengthways to make 2 fingers (or into 3 if large). They are also more tender than breast. See FAQ if yours has a thick white vein running through the middle (most grocery stores ones have it removed).

• Breast – cut into strips then cut each strip into fingers.
• Other chicken cuts – works but the finger shapes will be interesting!

2. Panko – Japanese breadcrumb that makes things extra crunchy because the crumbs are larger. Staple at supermarkets in Australia these days, usually the Asian section (cheaper at Asian stores). Substitute with regular breadcrumbs, though it’s not as crunchy.

3. Taco fixings more options – Shredded lettuce, shredded cheese, taco sauce, pico de Gallo, salsa dip, guacamole, avocado sauce, sour cream, pickled cabbage from Fish Tacos.

4. Tortilla sizes – Fun small 10cm / 4″ size (pictured) – use 4 tacos per serving, or 3 for regular taco-size tortillas (~15cm/6″).

5. Pink taco sauce (kid friendly) – For the spice adverse / kids, suggest this instead. Mix 1/3 cup sour cream (or yogurt) with 1 tbsp ketchup, thin slightly with the tiniest droplets of water if needed. Or, just use ketchup!

6. Rack keeps underside of fingers crunchier as it prevents it from sweating. See FAQ for wrinkly foil Japanese DIY hack!

7. If in doubt, check the internal temperature – it should be at least 67°C/152.6°F which is perfectly cooked. Any longer and the chicken will dry out. 10 minutes is actually long enough, but 12 minutes is safer in case some pieces are thicker.

8. Dipping sauce suggestions if you skip the taco option – smooth Salsa Dip, Avocado Sauce, Pink Taco Sauce (Note 5, switch sriracha for ketchup for grown ups), Nachos Cheese Sauce, Queso (Mexican Cheese Dip). I personally would also use Honey Mustard Sauce (sweet/savoury totally works), ranch would be fabulous, and even ketchup or BBQ sauce!

Leftover cooked chicken will keep for 3 to 4 days in the fridge, give it a quick 5 minute blast in the oven to re-crunch. Make ahead by crumbing earlier than baking later not recommended as dredge will soak the crumbs.

Nutrition per taco for the chicken finger and tortilla (16 pieces). Excludes fixings. Factors in discarded panko and dredge batter, assumes 1/2 tsp oil from oil spray.

Nutrition

Calories: 128cal | Carbohydrates: 14g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 362mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 0.5mg | Calcium: 45mg | Iron: 1mg

Life of Dozer

I worried he was losing his sense of smell then I realised the wind was blowing the wrong way.

(Also – how many comments will I get on the state of my car? I will never show you the inside! 😂)

The post Crunchy chicken taco fingers (baked!) appeared first on RecipeTin Eats.

This Chinese Vegetable Soup is my current favourite got-no-time dinner when I’m trying to “be healthy” but still want something downright tasty. Clocking in at an extremely low 108 calories per serving, you’ll have this low-carb wonder on the table in under 15 minutes, including measuring out and chopping ingredients!

(PS If you need carbs though – I get it – here’s the Noodle Soup version here and the Rice Soup version here!)

The quickest Chinese vegetable soup

Readers sometimes call me out on my recipe cook times and I’m the first to bashfully admit that I can be a little…err….optimistic, shall we say! 😇 Today’s, however, is truly a 15 minute recipe from start to finish – and that factors in 5 minutes for the broth to come to a simmer.

I love how streamlined the workflow is for this recipe which has high appeal factor on particularly crazy days. We all have those, don’t we! You’ll be measuring soy sauce straight into the pot while the broth is heating up, chopping vegetables while the broth is simmering, and putting out bowls and spoons while the vegetables braise.

Wish more recipes were this efficient!

The soup broth is my master Chinese soup broth that is made with Asian pantry staples, flavoured with soy sauce and infused with garlic and ginger. It is the same I use for my classic Chinese noodle soup and rice soup.

I like to use enoki mushrooms because of their noodle-like-shape so I don’t feel cheated by the absence of noodles!

As for the stuff (veg!) that goes in the soup, this is truly one of those versatile recipes you can make with any cook-able vegetables you have. Chinese broccoli (Gai lan), enoki mushrooms and carrot is my default (see ingredients section below for why).

I specifically like to use enoki mushrooms because I think of them as healthy faux noodles, so I trick myself into not feeling deprived by the absence of a big wad of noodles in this soup!

TIP: Buy enoki mushrooms at Asian stores, they are way, way cheaper than at regular grocery stores.

Ingredients

The most important take-aways from this section is that you can use any cook-able vegetables and you can use as much as you can cram into the pot! I’ve listed some of my favourite vegetable combinations below.

1. The Asian infused broth

Here’s what you need for the broth. As mentioned above, it is my master soy-based Chinese soup broth. The one thing I do differently in this recipe is to add a star anise into the broth, just to add a hint of extra flavour.

• Chinese cooking wine – the key ingredient! Just 1.5 tablespoons adds complexity and depth of flavour to the store bought chicken stock/broth. Without it, the soup broth will taste “flat” ie missing something.

  Substitute with: dry sherry, mirin or cooking sake. Best non alcoholic substitute for this recipe: substituting some of the soy sauce with oyster sauce (which adds extra “umami” into the broth to compensate).

• Garlic and ginger – Slice the garlic in half and slice the ginger into rounds to allow the fresh flavours to infuse into the broth. Keeping them whole makes it easy to pick out later – you could very well grate them straight into the broth using a fine grater, but you will get little bits in the soup (rather than being a clear broth).

• Star anise (optional) – For extra flavour.

• Sesame oil – Also for flavour!

• Chicken broth/stock (or vegetable broth) – Use low sodium otherwise the broth may be a touch too salty for your taste. I prefer chicken to vegetable stock because I find vegetable stock a little too plain for a simple soup like this, though it’s easy to add extra oomph with a very generous dollop of your favourite chilli sauce! (See toppings below)

  Use a decent stock, because it’s the foundation of the soup broth (🇦🇺 I use Campbells, personally think it’s better than other mainstream brands at regular grocery stores). Though the best is, of course, homemade. 🙂 Here’s my homemade chicken stock and vegetable stock.

• Soy sauce – either all purpose or light soy sauce will work here. Don’t use dark soy sauce or sweet soy sauce – the flavour of these are too intense. More on different types of soy sauces here (it matters!).

• Sugar – just a touch, to balance out the flavours.

2. THE VEGETABLES

Make this soup with any cook-able vegetables you want. This is my default combination – read below for why! PS Goes without saying that any protein would very much be at home here, whether cooked chicken, tofu, leftover Char Siu slices or some fish pieces or raw prawns.

• Chinese broccoli – also known as Gai Lan, I like that you get “meatier” stalks as well as the leafy part, and that chopping it up is a breeze. No peeling, no mess, no fuss, unlike, say, a gazillion little bits of broccoli floret bits everywhere – you know what I mean! Substitute with any leafy Asian greens, broccoli or broccolini

• Enoki mushrooms – As explained above, the inner-child within doesn’t feel cheated by the absence of noodles when I include these noodle-shaped mushrooms. Are you feeling amused or appalled that these are the types of thoughts that occupy by mind? 😂 And, so much cheaper than all those trendy low-calorie noodles in the health food aisle these days!

• Carrots – Because I always have them, mum always told me they’re good for your eye-sight, and they add a bit of colour into the soup. 🙂

3. TOPPINGS

Soups this simple benefit from toppings to take it from “tasty” to “OMG, finally, healthy food that’s sooooo gooood!!”. Here’s what I use – again, driven by staples in my pantry.

• Coriander/cilantro – Some kind of herb goes a long way to lift soups, though the absence of fresh herbs does not stop me from making it. Coriander is a staple in my fridge, being a herb that is commonly used in cuisines that I regularly cook (south East Asian, Mexican, South-west) so that’s why it’s the base herb in this soup. Thai basil, mint and chives are also excellent alternatives, followed closely by regular basil (as a substitute for Thai basil).

• Chilli something (optional) – A good chilli sauce, chilli paste or chilli crisp can make anything better, and it’s the perfect finishing touch here! My obsession with chilli crisps is fairly well documented in posts of recent years, with Mrs C’s Apprentice topping the list as a personal Australian-made favourite (online here, only get the OG “original” if you can handle the heat!). Lao Ganma is well established worldwide favourite. Read more about my chilli crisp recommendations in my Chilli Crisp Noodles recipe along with homemade options, photos etc.

• Crispy Fried Shallots – Pantry essential! Salty, crispy little pops that I use to sprinkle on “everything Asian” from salads to stir fries to soups to noodles! They are such a regular I even wrote about them here. Find them in the Asian aisle of regular grocery stores, cheaper at Asian stores, and look for chunkier bits rather than the powdery broken ones.

How to make my quickest Chinese Vegetable Soup

The workflow for this recipe is nice and streamlined which is why this comes together so quickly.

1. Broth – Pour the stock into a small pot over high heat. As it is coming to the simmer, measure out and add the soy sauce, Chinese cooking wine, sugar and star anise. Cut the garlic in half, slice the ginger (no need to remove the skin) and plonk that in. (Let’s say this takes

2. Infuse broth (5 minutes) – Once it comes to a simmer, reduce the heat to medium/medium low to let it simmer away gently for 5 minutes.

3. Chop veg – While the soup is simmering, cut the vegetables, ready to toss into the soup. Chop up a green onion, rip a handful of coriander sprigs off a bunch, wash and shake dry (ain’t nobody got time to pull out a salad spinner or patting dry!).

4. Braise veg (6 minutes) – Put the Chinese broccoli stems, carrots and mushrooms into the broth. Simmer for 5 minutes. Push the Chinese broccoli leaves in and cook for 1 minute until they start to wilt.

   And we’re DONE!! Time to serve!

5. Ladle the vegetables and broth into bowls.

6. Toppings – Mound the coriander on top, sprinkle with green onions and a generous amount of crispy fried shallots. Dollop as much or as little chilli crisp as you want/dare. Then dig in!

YUM.

I literally just had this for lunch today, 2 hours before I hit publish. And I made it yesterday too, when I filmed it.

Aside from making/eating it to publish the recipe on my website, hand on heart, this is the meal I’ve been making the most often midweek as the weather has started to cool. It’s just downright tasty, one of the best fridge-forage recipes I know, filled with good-for-you vegetables yet still downright tasty.

I feel a little bad for holding it back from you for 10 years. But it’s here now! I hope you grow to love it as much as I do. – Nagi x

Watch how to make it

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My quickest Chinese Vegetable Soup – low calorie miracle!

Recipe video above. My quickest Chinese Vegetable Soup. Quick and easy, versatile, extremely low 108 calories yet still downright delicious. If only all healthy food was this tasty!

Pile in as much veg as you want! It cooks down so you can really go wild. (PS If you need carbs though – I get it – here's the Noodle Soup version here and the Rice Soup version here!)

**Slide the Servings scaler to scale up**

Course Soup

Cuisine Asian, Chinese

Keyword asian soup, asian soup broth, chinese soup

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 108cal

Author Nagi | RecipeTin Eats

Ingredients

Infused Asian Broth

• 1 litre / 4 cups chicken stock/broth, low sodium (Note 1)
• 2 garlic cloves , peeled and halved
• 1.5 cm / 1/2" ginger piece, cut into 5 thin slices (optional, but highly recommended)
• 1 star anise , optional
• 1 1/2 tbsp light soy sauce , or all purpose soy sauce (Note 2)
• 2 tsp sugar (any)
• 1 1/2 tbsp chinese cooking wine (Note 3)
• 1/2 tsp sesame oil , toasted (optional) (Note 5)

Vegetables (be generous!) – or other veg Note 6

• 4 – 6 stems Chinese broccoli or bok choy, stems and leaves sliced and separated (Note 7 for how to chop)
• 1 small carrot , peeled, cut in half lengthways then finely sliced on the diagonal
• 75g / 2.5 oz enoki mushrooms ("faux" noodles!), or other mushrooms sliced or quartered (Note 8)

Toppings

• 1/2 cup coriander/cilantro sprigs/leaves , lightly packed (or Thai basil, mint, chives)
• 1 green onion , green part only finely sliced
• 2 tbsp crispy fried shallots (store bought, staple in my pantry!)
• Chilli crisp, chilli sauce or sriracha , optional
• Other ideas: sesame seeds, sliced chilli, Thai basil

Cups – Metric

Instructions

• Infused broth – Place Broth ingredients in a large saucepan over high heat. Place lid on, bring to a simmer then reduce to the lowest heat and simmer gently for 10 minutes to allow the flavours to infuse. (Meanwhile, chop the veg)
• Cook vegetables – Turn the heat up to high and bring the liquid back to a rapid simmer. Add the carrots, Chinese broccoli stems and enoki mushrooms. Cook 3 minutes. Add Chinese broccoli leaves, push in a simmer for 2 minutes until wilted.
• Serve – Pick the garlic and ginger out of soup. Divide between 2 bowls. Top with a mound of coriander, sprinkle with green onions, shower with crispy shallots, and a good dollop of chilli sauce or chilli crisp. Dig in, feel good!

Notes

1.  Chicken stock/broth – just store bought chicken broth is fine here, but get a good quality one (Campbells in Australia is my favourite brand). Don’t use chicken stock powder with hot water for this recipe – the flavour is too chickeny.

2. Soy sauce – Don’t use dark soy sauce or sweet soy, they are too intense for this soup. See here for information about different types of soy sauces.

3. Chinese cooking wine is a key ingredient to transform store bought chicken broth into a restaurant-quality soup broth. Dry Sherry is an excellent substitute. Otherwise, Japanese cooking sake or mirin are adequate substitutes (if you use Mirin, skip sugar).

If you cannot use alcohol, I think the best sub is as follows:

• Reduce soy sauce to 1 tbsp
• Add 1 tbsp Oyster Sauce (this has umami and will add complexity into the broth flavour to compensate for leaving out cooking wine).

4. Extra broth flavouring options: chilli, green onion (just fold them) or onion quarters.

5. Sesame oil – use toasted (brown colour, more intense sesame flavour), not untoasted (yellow, not common in Australia).

6. Other vegetables – Any cookable vegetables will work great here! Zucchini, cabbage, other mushrooms, sweet potato, green beans, broccoli eggplant, bean sprouts. See in post for an extensive list and how to chop.

7. Chinese broccoli cutting (video is helpful) – Cut thinner stems into 2cm/0.5″ pieces, thicker stems (~1.5cm / 0.5″+) into 1cm / 1/3″ thick slices and mega thick stems (2cm+) into thin coins. 

Cut leaves into 2 cm / 0.8″ thick slices. Separate stem from leafy part (added to pot at different times).

8. Enoki mushrooms – The long thin “noodle” shaped mushrooms that I use extensively in soups when I’m aiming for low-carb, because I treat them like healthy faux noodles! Sold at large grocery stores these days though much, much cheaper at Asian stores. Use leftovers in stir fries and Asian soups (like Chinese Chicken & Corn, Hot & Sour Soup)

Nutrition is per serving, assuming 1 tsp sesame oil used, excludes toppings. 1 tbsp crispy fried shallots = 20 calories.

Nutrition

Serving: 585g | Calories: 108cal | Carbohydrates: 14g | Protein: 6g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2644mg | Potassium: 443mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5866IU | Vitamin C: 27mg | Calcium: 57mg | Iron: 2mg

Need more low-calorie-but-still-tasty?

Don’t we all! Here are some of my favourites – or see all my Low Calorie recipes here.

Easy Moroccan Stuffed Eggplant (beef or lamb)

Vietnamese Lettuce Wraps with Peanut Sauce

Ratatouille – French Vegetable Stew

Hot and Sour Soup

My 14 favourite low-calorie dinners

Fish Tacos

Slow Cooker Mexican Chicken Soup

Eggplant Curry – South Indian Brinjal Curry

Low Calorie

Life of Dozer

May there be many more Sunday mornings like this. ❤️

Though ironically, Dozer would not agree as he would rather I schlepped to the beach at 6.30 am so he could play with his buddies, like I do almost every other weekend. But, it was pouring on the weekend so I used that as an excuse to sleep in!

In other news, I seem to have misplaced his life jacket. I know, you’re wondering how one manages to misplace a giant fluro orange jacket like this:

So I had to get a replacement – no more swimming for Dozer without one!

I found a promising sounding “sport high performance” life jacket online which offered swimming support but also good freedom for easy movement, I just received it and tried it on him.

Looking at it (below), it looks too small and doesn’t look like it will provide enough flotation support. I think it’s safer to stick with a bulkier, senior-citizen friendly version with extra flotation support to keep him nice and buoyant in the water. Safe to say Dozer’s high performance sports days are over!!

Flashback to his “high performance sports” days ❤️

Ahh Dozer. You were one sporty dog!

But I love you more today than I ever have, grey hairs, old-man problems and all. – N x ❤️

The post Very low calorie Chinese Vegetable Soup – and quick! appeared first on RecipeTin Eats.

This is a Roasted Tomato Soup that tastes terrific even if your tomatoes aren’t at the height of ripe, seasonal perfection. So imagine how spectacular it is when they are! It’s incredibly simple to make: roast > blitz > warm > eat. I love the hint of smoky flavour in this from smoked paprika.

Bonus: Super healthy, at just 240 calories a serving.

Roasted tomato soup

Tomato soups made with fresh tomatoes always confused me because recipes encourage you to make it with ripe, sweet, summer tomatoes. But in the height of summer, hot soup is the last thing I want!

So, I don’t make tomato soup when tomatoes are in their summer prime. Instead, I make it in the shoulder season when it’s cooler, which means tomatoes are not at their utmost peak. But this is easily dealt with simply by roasting the tomatoes which coaxes out the natural sweetness and enhances the flavour.

For this soup, I also like to add a hint of smoky flavour by tossing them in smoked paprika and roasting them long enough to get a little char on them. Just makes it even more interesting – again, in case the tomatoes themselves are a little lacking!

Ingredients

Here’s what you need:

• Tomatoes – 1.5 kg / 3 lb of regular or roma tomatoes (those egg shaped ones). The more ripe, juicier and sweeter they are, the more delicious to soup will be. But as mentioned above, this soup is still great made with not-so-spectacular tomatoes (which, to be honest, is the typical tomatoes at Australian grocery stores).

  Cherry tomatoes – Because the skin to flesh ratio is higher, I find it’s not as good for soup though if you use a high powered blender that can puree the skin then it will work just fine.

• Smoked paprika – Adds lovely earthy, smoky flavour to give this soup a little je ne sais quoi even if your tomatoes are not summer-prime, and even if you don’t have basil (see below). 🙂 It’s widely available at regular grocery stores, sold alongside regular paprika. Substitute with extra fresh basil instead!

• Garlic cloves (lots!) – Five roasted whole in their skins so we can squeeze the flesh out later and blitz it into the soup. Plus another 2 garlic cloves sautéed with the onion.

• Onion – Just your regular brown onion. Sautéing that with minced garlic goes a long way to add great flavour base into tomato soup.

• Vegetable stock/broth – The liquid for the soup. Tastier than water! Use low sodium, though if you’ve only got regular salted stock, just reduce the salt listed in the ingredients 1/2 teaspoon.

• Cream (just a bit) – I only use 1/2 cup (125 ml) of cream for a touch of creamy mouthfeel. It’s not intended to make the soup creamy as such, it’s just for finishing. So, feel free to leave it out – or substitute with butter if you don’t have cream. (Note: Even with the cream, it’s still a low 240 calories per serving!)

• Basil – OPTIONAL. Don’t go and buy a whole bunch of expensive basil just for this recipe, unless you’re cooking for company! The smoked paprika plus char on the tomatoes is designed to give this soup a touch of extra flavour so it’s still great even if you don’t have basil, and is the reason I only use a bit. Though – if you’ve got basil, feel free to add a lot more!

How to make roasted tomato soup

Don’t be afraid to take the tomatoes a little further than your ordinarily would, to get a little charring on them for free smoky flavour.

1. Place halved tomatoes and unpeeled garlic cloves on a baking tray. Toss with olive oil, smoked paprika, salt and pepper. Arrange them cut face up.

2. Roast for 40 to 45 minutes in a hot oven until the surface has little charred bits and the tomatoes are completely soft.

3. Sauté the onion and garlic in a little oil until the onion is soft and translucent.

4. Add the tomatoes and vegetable stock.

5. Squeeze the roasted garlic flesh from the skins. The garlic flavour will be very mellowed and sweet. (It’s tempting to smear it on toast – in fact, it’s a brilliant way to use it!).

6. Blitz until smooth using a stick blender. Or do this step in a food processor or blender (you need a high powered blender like a Vitamin or Blendtec to make the soup perfectly smooth).

7. Simmer for 10 minutes to bring the flavours together, then stir in the cream.

8. Ladle into bowls and serve with a drizzle of cream and sprinkle of fresh basil!

The soup pictured above was yesterday’s lunch and dinner. And grilled cheese was present on both occasions.

It will tick the calorie count a little higher (just a little! 😈). But the increase in delicious-factor is immeasurable.

Whether you eat this soup with a spoon or something for dunking, I hope you love it! – Nagi x

More dunking suggestions

World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD crusty bread

Quick Cheesy Garlic Bread

Cheese Bread (no knead!)

My Best Grilled Cheese Sandwich

Better-Than-Dominos Garlic Bread

Soft No Knead Dinner Rolls

Sandwich Bread WITHOUT yeast

Watch how to make it

Print

Smoky Roasted Tomato Soup

Recipe video above. This is a Smoky Roasted Tomato Soup that tastes terrific even if your tomatoes aren't at the height of ripe, seasonal perfection – so imagine how spectacular it will be when they are! It's incredibly simple to make – just blitz up roasted tomatoes and garlic with vegetable stock. It has a lovely hint of smoky flavour from smoked paprika and by taking the tomatoes a little further in the oven to get charred edges.

Bonus: Super healthy, at just 240 calories a serving!

Servings 5

Calories 240cal

Author Nagi

Ingredients

Smoky roasted tomatoes:

• 1.5kg/ 3 lb tomatoes , halved, cut a “V” out of the top to remove the core (Note 1)
• 5 garlic cloves , NOT peeled
• 2 tbsp olive oil
• 1 1/2 tsp smoked paprika , optional (Note 2)
• 1 tsp cooking salt / kosher salt
• 1/4 tsp black pepper

Soup:

• 1 tbsp olive oil
• 2 garlic cloves , finely minced
• 1 onion , diced
• 1 litre (4 cups) vegetable stock/broth , low sodium (try homemade!)
• 1/2 tsp+ white sugar , only if needed (Note 3)
• 1/2 cup cream , optional, plus extra for drizzling (sub 30g/2tbsp butter, Note 4)
• 1/4 cup roughly chopped fresh basil leaves , NOT CRITICAL (Note 5)

For serving (pictured):

• Grilled cheese!

Cups – Metric

Instructions

Roast tomatoes:

• Preheat the oven to 220°C/425°F (200°C fan-forced).
• Toss & squidge – Place the tomatoes and unpeeled garlic cloves on a tray. Drizzle/sprinkle with the oil, paprika, salt and pepper. Toss to coat, squidging the cut face of the tomato in the oil on the tray to thoroughly coat. Arrange tomatoes cut face up.
• Roast for 40 to 45 minutes or until there is some charring on the tomatoes (see photos).

Soup:

• Sauté – Heat the oil in a large pot over medium high heat. Sauté the garlic and onion for 3 minutes or until the onion is translucent.
• Tomatoes – Remove the garlic cloves from the baking tray. Scrape all the tomatoes and juices into the pot. Squeeze garlic flesh into the pot. Add vegetable stock.
• Blitz with a stick blender until smooth (or do this in a food processor or blender).
• Simmer – Bring to a simmer then lower heat to medium and simmer for 10 minutes. Stir in the cream.
• Ladle into bowls, drizzle with cream and garnish with basil. Dunk in grilled cheese and enjoy!

Notes

1. Tomatoes – Regular tomatoes, any red variety. Not cherry tomatoes.

2. Smoked paprika – Adds a hint of lovely warm smoky flavour into the soup. Optional! I really like it because it gives this soup an extra touch to make up for those days when I don’t have fresh basil. I’d leave it out if you don’t have smoked, rather than using regular paprika.

3. Sugar – Use this if you know the tomatoes are underripe and a bit sour. Start with 1/2 tsp then add more if needed.

4. Cream – Just a bit of cream adds a lovely mouthfeel to soups. We’re not trying to make it really rich and creamy! Butter adds a similar touch.

5. Basil – This soup is designed to taste great even if you don’t have fresh basil. Don’t buy a whole bunch just for this recipe – unless you’ve got company! And if you do, feel free to stir in lots more. 🙂

Storage – Fridge 4 days, freezer 3 months.

Nutrition

Calories: 240cal | Carbohydrates: 19g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 27mg | Sodium: 489mg | Potassium: 798mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3146IU | Vitamin C: 44mg | Calcium: 61mg | Iron: 1mg

Life of Dozer

Ah, Dozer! I look forward to a time once again when I only have cute and silly stories to share about you!

Firstly though, just to assure you, he is doing very well and is completely oblivious to the flurry of activity and think-tank sessions going on around him, FOR him!

The past couple of weeks has been all about Dozer’s new food as it’s become apparent his medical condition has affected his ability to swallow. (It’s called “esophageal dysmotility”). If I don’t feed him the right sort of food, this can cause all sorts of complications, with consequences one does not want to think about.

It just seems so cruel that this would happen to the Chief Taste Tester of RecipeTin! 😭 While I’ve had moments of sadness, I am just so grateful to still have him, and that he is getting stronger every day.

And I have been relishing in the challenge to come up with Dozer-safe foods that provide him with the nutrition he needs! I was already doing this to an extent since his surgery back in early March, but now it has to be taken to another level.

I’ve been experimenting quite extensively, and also getting advice from experts. I still haven’t landed on a final set of recipes for food that is easy for him to swallow, provides all the nutrition he needs as well as being practical for me to make (there have been recipes calling for 1.5kg / 3 lb of meatballs to be made for him every day – that’s 120 meatballs daily!! 😱).

I will do anything for Dozer…..but that’s just not sustainable!

I haven’t solved the new Dozer food challenge yet. I’ve been trying all sorts of things, from sou vide meat (the moistness of the cubes of meat makes it easy to slide down his throat), to a dog friendly terrine (this is showing potential!) to porridge-like slop (I just can’t bring myself to feed this to him..)

I also position him on an incline for 30 minutes after every meal to let gravity help get the food into his stomach. (There are purpose built contraptions called “Bailey Chairs” but for a dog of Dozer’s size plus given his spine condition, it’s not suitable for him).

He’s adapted to this astonished well. He just chills out on the inclined bed until the timer goes off, then he knows he’s free!

Anyway. I’m in the thick of Dozer recipe testing right now. I will happily share my final set of recipes, if there is interest.

And as I said, he is completely oblivious to everything going on behind the scenes, all for him. And I wouldn’t have it any other way!

And as with every other Dozer update post I’ve shared since Life of Dozer changed forever that fateful day back in February – thank you from the bottom of my heart, for all the lovely caring and uplifting messages you have shared. Dozer feels very loved! – Nagi x

The post Smoky Roasted Tomato Soup appeared first on RecipeTin Eats.