Amansinaya Cookbook

Mungo soup - Lentilsoup
Ingredients:
• 2 cups dry monggo
beans, mung beans or
green lentils
• 6 cups
vegetable broth
• oil
• onion
• garlic
• freshly grated ginger
• 1 cup coconut milk
• 1 bunch chopped or
pulled malunggay
leaves (or spinach)
• salt
Soups
best after a long adventurous day
Dinners are set meals in Amansinaya and start always with
a soup, which is a perfect and healty starter. We love soups that are
fast to prepare and variety of soup that we can use leftover
ingredients with - sorry to our pig Cabrinha - you can not eat it all.
Monggos are the same thing as mung beans.
They are widley used in Asian countries and
they cook almost exactly like lentils. Lentils are
my favorite! Something you can surely buy
wherever you live.
Preparation
Bring the broth to boil in a large pot. Add the rinsed
monggo beans and cook, uncovered for about 40 minutes.
You want the consistency to be like a very thick
soup. Saute the onion, garlic, and ginger in the oil in a
large non-stick pan. Add to the monggo pot and allow
the mixture to simmer together for a few minutes. Stir
in the coconut milk and malunggay leaves. Remove the
monggo pot from the heat. Not sure if it’s a Western
thing, but I like lentil soup sweet and sour, so I add
vinegar and sugar at the end.
Pumpkin Coconut Soup
Ingredients:
• 1 tablespoon
unsalted butter
• 1 diced medium
onion
• 1 fingersize ginger
cut into pieces
• 4 cloves minced garlic
• 1 teaspoon yellow
curry powder
• 1/2 pumpkin
• 1 cup ckicken stock
• coconut milk
• 1 l water
• salt & pepper
• pinch of sugar
• Equipment:
Blender
Tomato Soup
Ingredients:
• chopped tomatoes
• sliced onion
• ginger
• garlic
• tomatopaste
• vegetable stock
• water
• salt & pepper
• pinch of sugar
• oil
• Equipment:
Blender
There is one vegetable always available in Bulalacaothe
only one you are guaranteed to get- pumpkin and
before moving to here, the only recipe I had with
pumpkin was pumpkin soup. By now I would probably
make a whole cookbook just for pumpkin recipes. But
still one of my favourites is the soup.
Preparation
Fry the onions in oil together with the garlic, ginger,
curry, chicken stock and 1 l of water. Cut the pumpkin
into cubes and add it. Let the whole thing boil until the
pumpkin is soft. Let it cool down a bit and transfer the
mixture to a blender. After mixing the soup put it back
into a pot and pour the coconut milk into the soup and
warm up on medium heat stirring occasionally, season
it with salt, pepper and a little sugar.
Probably well known to everyone. A very easy
soup. Ready to serve in 5-8 minutes.
Preparation
Fry the onions, garlic and ginger in some oil. Add a
vegetable stock and 1/2 cup of water. Add the chopped
tomatoes and 4 spoons of tomatopaste, add more
water and let the soup boil. Let it cool down and blend
the soup. Season the soup with salt, pepper and tiny bit
of sugar. Warm it up again – ready to serve.
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