Tag Archives: soup

Nemo will be pleased

16 Dec

Nothing fishy here

One of the easiest things to make is soup. And one of the easiest and tastiest soups I like to make is fish ball soup. Vegetarian fish ball soup that is. What is that, you ask? It’s fish ball soup without any of the fishy smell. The vegetarian fish balls look like real fish balls: same texture but none of that awful fishy smell. They’re made of vegetable substitutes like soybean protein, yam flour, wheat gluten powder, herbs and spices, and even shredded vegetables.  The soup (if you add some glass noodles) can be eaten on its own  or with rice and veges. And it must be eaten hot.

♣ Nemo friendly soup

250 ml vegetable stock

6 vegetarian fish balls

1 small onion, chopped

2 cloves garlic, smashed

Spring onion — dice the bulb and slice the green part of the  stalk.

glass noodles, optional

salt and pepper

dash of light soy sauce

Heat 1 tbsp oil in a saucepan. Add onions, dicced spring onion and garlic . Add vege fish balls once onion is soft and fry for a few minutes. Add stock. Once soup starts to boil add seasoning and glass noodles and sliced spring onion and  let it cook for a few minnutes. Turn the heat off, serve and slurrrp. Enough for two bowls.

Perfect for a rainy day

16 Nov
Mushroom soup

Nothing like creamy mushroom soup on a rainy day. And it's Type B perfect.

Mushroom soup easily ranks as one of  my favourite things to eat. Especially when its cold outside. For the longest time, homemeade mushroom soup for me meant a can of Campbells’  (I’d add some milk and call it my own).


Hello, old friend

Then, one day I decided to try making my own from scratch. I figure, this way I could add more yummy mushrooms!

Cranking open a can of Campbells is way cheaper than making your own mushroom soup but homemade soup is a gazillion times more tasty. And, seriously, its almost as easy.

♣ Delish Mushroom soup

3 cups mushrooms (Swiss button/ shitake/white button … as long as it’s fresh), cut into 1 inch pieces.

1.5 cups leek, sliced.

300ml vege stock


pepper and salt

Parmesan cheese

Heat some butter in a saucepan and add leek when hot. When soft, add mushrooms and cook till browned — about 5-7 mins. Add pepper. Add stock and cook till it simmers. Add millk — about 1/2 cup or 3/4 cup and salt and cook till it simmers. Turn off fire.

Blend (depends on what consistency you want. I like it a but chunky).

Return to stove and cook till it simmers. Add cheese. turn off. Serve with croutons or saltines or crackers.

burp and smile.

New day, new diet. Why do i do it?

18 Oct

I have been on a diet since I was 16 — I am now … 37. Yup. Don’t roll your eyes because I know I need help.

The latest diet I am trying is pretty controversial. It’s not really a diet, more a way of eating “healthier” — therein lies the controversy. Ever heard of Dr Peter D’Adamo? Sometime in the late 1990s, he write a book titled Eat Right 4 Your Blood Type where he recommends food to suit your blood type. His theory (based on studies he and his father before him had done) is that not all blood types react with food the same way. If you eat food that is not quite suitable or agreeable with your blood type, you suffer the consequences. Not serious consequences, exactly … but you don’t feel the best you could and your metabolic rate could be slow because of it.

Yumm. This could work

Ok. I ain’t gonna make this post a summary of his study — check him out on the web if you want.

I am a type-B (blood that is) and although most people with this  blood type have hardy and flecible digestive systems and can therefore enjoy a wider variety of food, it’s not a very friendly blood type for vegetarians as many vegetarian staples like soy and lentils are not type B friendly.

What? Just my luck cos  I am a vegetarian!

Should I stick to it?

I decide to give it a try .. for a month. And am going to chart my meals for this month with food thats beneficial for type Bs.

My first meal is a Broccoli and Mushroom soup with cheese (cos dairy is good for me, thank god)

Broccoli and Mushroom Soup ♣

2 cups broccoli, cut small

1 cup white button mushrooms, cut small

leek, 3 inch, sliced

3 – 4 cups vegetable stock


1 cup milk

parmesan cheese

salt and pepper

ground oregano

Melt butter in saucepan. Add leek and saute till soft. Add mushrooms and broccoli and cook for about 5 -7 mins. Add stock and cook till it simmers. Add milk and keep on stove till it simmers. Remove from heat. Blend. Return to heat, add cheese, salt, pepper and a dash of ground oregano.

chewy and creamy too