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SPICY HARISSA AND ROASTED VEGETABLE SOUP

Posted October 10 by Kirthana Kumar

Recent posts

  • SWEET & SPICY TOFU
  • PUMPKIN, FIG & KALE SALAD
  • POTATO NACHOS
  • VEG-FORWARD JAPCHAE
  • BEET & MISO HUMMUS

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Kirthana Kumar

theblurrylime
There are a few tofu dishes that I go back to on r There are a few tofu dishes that I go back to on repeat, and this sweet and spicy version is one of them. It pretends to be complicated, but it’s really just me, a frying pan, and a couple of bottles from the fridge door. Twenty minutes and you’ve got crisp, golden cubes in a sauce that’s sticky enough to make you wonder why you ever put up with soggy tofu. Recipe is linked
Pumpkin, Fig & Kale Salad | There are salads that Pumpkin, Fig & Kale Salad | There are salads that feel like afterthoughts – a little something green pushed to the side of the plate. And then there are salads that demand attention, the kind that get eaten first and remembered last. This one is firmly in the latter camp. Sweet roasted pumpkin, jammy figs, and salty little nuggets of feta, all tangled up with kale that’s been softened just enough to lose its toughness but still hold its bite (the trick? A quick blanch and rinse). And because I can never resist a little drama, there are candied walnuts. Sticky with maple and raisins, and with just a whisper of chilli to keep things interesting. If you’re making it ahead (which I often do), keep the veg and dressing separate until you’re ready to serve so it doesn’t get soggy. Everything else holds up well. And the walnuts? The kind of snack you’ll want to double, just so you have extras lying around. Recipe is linked
Six yards of commitment. Six yards of commitment.
POTATO NACHOS! I know what you’re thinking: thos POTATO NACHOS! I know what you’re thinking: those aren’t nachos. But hear me out. I’ve been leaning into potatoes a lot more lately. As a carb, they’re wildly underrated. I love the idea of using them in place of rice or wheat, which is how this slightly chaotic, very satisfying plate of potato nachos came to be. They’re made with thinly sliced potatoes, roasted in the oven until they get chip-adjacent. Not quite crisps, not quite fries, but sturdy enough to carry a chipotle bean sauce, fresh salsa, melted cheddar, and blobs of guacamole without collapsing under pressure. Honestly, they do a fabulous job of standing in for tortilla chips. But really, it’s just a small celebration of the humble potato showing up for you in the best way possible. Call them nachos. Call them potato skins. Call them what you want. But just make them. Recipe is linked
You know what they say about mum strength, right? You know what they say about mum strength, right? I’ll be ready when that truck needs lifting.
Japchae is one of those dishes that has no busines Japchae is one of those dishes that has no business being as good as it is—slippery glass noodles (dangmyeon) tangled with veg, and a savoury-sweet sauce that hits every corner of your palate. The ratio of vegetables to noodles here skews heavily towards the veg. It’s a personal preference. I like every bite to be packed with colour and crunch, rather than having the noodles dominate. But if you’re a noodle maximalist, feel free to scale up the dangmyeon and make it yours. The sauce is a perfect storm of soy, sugar, sesame seeds and oil, stock cubes, and garlic. Sweet, salty, and nutty, it’s like a hug and a slap in the face at the same time (in the way all good food should be). Recipe is linked
Bananas are berries. Strawberries aren’t. Pullin Bananas are berries. Strawberries aren’t. Pulling 10 kilos through this botanical drama.
12 years of being married to the sharpest mind and 12 years of being married to the sharpest mind and the biggest heart in the room 🎯
Not so little anymore, but always my tiny hurrican Not so little anymore, but always my tiny hurricane of joy who delivers zingers like this: Knock knock Who’s there? Europe Europe who? No, you’re a poo. Parenting is humbling. And hilarious. Four years of growing alongside someone who sees the world sideways, upside down, and somehow more clearly than me 🧡
Beet & Miso Hummus | There’s always a beet lurki Beet & Miso Hummus | There’s always a beet lurking in the fridge a little longer than intended. This one had been sitting quietly in the vegetable drawer, still firm, still hopeful. The miso was a late addition, mostly because it was sitting on the top shelf looking smug and underused. I added a spoonful before I could second-guess it. The result is a creamy, gently earthy hummus with just enough savoury depth to keep things interesting. It’s the kind of thing that makes you pause mid-spread and go, huh. Recipe is linked
THAI-INSPIRED SQUID, PRAWN & GRAPEFRUIT SALAD | So THAI-INSPIRED SQUID, PRAWN & GRAPEFRUIT SALAD | Somewhere between craving something light and realizing I had seafood to use up, this salad happened. It borrows a lot from Thai pomelo salad—fresh herbs, juicy citrus, plenty of crunch—but gets a protein upgrade because sometimes fruit and texture aren’t enough to count as a real meal. This is a salad that eats like dinner, not just a detour before something heavier. It’s fast, flavourful, and exactly the kind of salad that doesn’t leave you wandering the kitchen an hour later looking for crackers. It’s zippy and fresh, with enough heft to keep you grounded. And best of all? It comes together in less time than it takes for someone to post another “gut-healing” smoothie bowl. Honestly, this might heal your soul a little more anyway. Recipe is linked
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