a hearty soup is always an idea to clean our fridge without wasting..

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.  


i got some fresh corns from a local farmer's market nearby..

I lost my appetite due to the strong medication that I am taking at the moment.  However, I need some nutrients for my body.  Having some easy and comfort food is my solution so I made a big pot of sweet corn soup.  Note that the ingredients that I am using here are very few because I am just using whatever I have in my fridge.  You may add other kinds of vegetables as you like to add more depth to your flavor.  I would suggest leek and celery if you have any.  :) Also, if you prefer a creamier taste, feel free to add some cream or milk to the soup.  

Ingredients: (for 4-6 servings)

3 corn cobs, cooked, cut out

1.5 onion, finely chopped

2 large carrots, diced

6 small new potatoes, diced

3 garlic cloves, finely chopped

1 vegetable stock tablet

2 bowls of water

extra-virgin olive oil


1) Preheat a pot with oil, add onion and garlic, cook for 5 minutes under medium low heat.  

2) Add the chopped vegetables to the pot and stir, cook for another 5 minutes.

3) Pour two bowls of water and add a vegetable stock to the soup.  Bring the pot to boil for 5 minutes then simmer in low fire for 15-20 minutes.  

4) Use a blender to puree the soup and serve with a drizzle of olive oil and balsamic vinegar.  


a warm soup for a rainy day..

Another brilliant way to clear my fridge with a lot of different kinds of veggies is to make a big pot of veggie soup.  I used a little rice to give the soup a starchy and hearty feel but we can always use pasta or other types of noodles.  The fun thing about cooking is to utilize what we already have in our kitchen.  Have a lovely day! 

Ingredients (for 4-6 servings)

3 carrots, chopped in small bits

5 celery stalks, chopped in small bits

1 zucchini, chopped in small chunks

1 jalapeño, thinly chopped

1 red onion, finely chopped

2 garlic cloves, finely chopped

1 cup cooked edamame

1 bunch fresh asparagus, chopped in small bits

1 vegetable stock tablet

1 cup rice

3-4 cups water

1/2 glass of white wine

grated parmesan

1 bunch fresh basil leaves, chopped

extra-virgin olive oil

Instructions:  1) Preheat a pot with oil under medium heat  2) Add onion, jalapeño and garlic, stir fry for 1-2 minutes and make sure they are not burnt.  3) Add garlic, carrot and celery, stir a bit to avoid burnt; cook for about 3-5 minutes then add the rest of the vegetables such as zucchini, edamame, asparagus, and chopped basil leaves.  4) Add white wine and cook under high heat to allow the alcohol evaporates  5) Add water, rice and vegetable stock tablet, cover the pot with a  lid.  6) Let the pot of soup boil for a few minutes then lower the heat to simmer for 15-20 minutes.  7) Turn off the heat and serve with fresh grated parmesan and garnish with some basil leaves.  Drizzle a little olive oil on top and serve..  :) yummy