This soup is meant for the mums especially those with a big family. It's not always so easy to whip up gourmet dishes to feed and please everyone. This soup is healthy and easy. The ingredients are easily found in any wet markets/supermarkets in Hong Kong. I personally love the taste of saffron with coriander plus coriander is easier found than the other herbs. This is definitely a sustainable and healthy option for the locals. Since today is a special day for the moms, I would like to share a really nice video I recently saw on Facebook to honor them all. Happy Mother's Day!! :)
Servings: 4 persons
Preparation Time: 15 minutes
Cooking Time: 45 minutes
1 carrot, diced
4 - 5 small new potatoes, diced
3-4 celery stalks, diced
1 small onion, finely chopped
1 corn kernel off the cob
1 can chickpea, rinsed and drained
1 small pack saffron (optional)
1 vegetable stock tablet
5 (40oz) cups water
4 slices old bread
1/2 cup grated cheese* (cheddar, gruyere, or parmesan)
1 bunch fresh coriander, chopped
extra-virgin olive oil
* I used aged cheddar and parmesan because that's what I have in my fridge but this soup would go really well with gruyere. :P
1) Preheat a large sauce pot with olive oil in medium-low heat.
2) Add chopped onion, potato, and carrot. Stir and cook for 5 minutes with a lid on if you wish to speed up to cook the vegetables.
3) Add celery, corn, and chickpea. Stir and cook for another 3-5 minutes.
4) Season and add saffron. Cook for 2-3 minutes.
5) Add water and vegetable stock tablet to the pot, turn to high heat and bring the pot to boil for 3 minutes with a lid on.
6) Reduce the heat to simmer for 5-10 minutes. Remove from heat. Season the soup to suit your taste.
7) Transfer the soup to a baking pot.
8) Preheat the oven at 240ºC
9) Dip the old breads to the soup, and sprinkle cheese on top.
10) Bake the soup pot for 10 minutes. Remove from heat.
11) Garnish with chopped coriander and ready to serve.