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Soup

Thai Butternut Squash Soup

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Thai Butternut Squash Soup

1 large butternut squash-can buy peeled halves
1 onion, diced
1 carrot,chopped
2 cloves garlic
1 tsp freshly grated ginger
2 Tbsp coconut oil
6 cups vegetable broth
1 1⁄2 cup coconut milk
1⁄2-1 teaspoon red curry paste
1/3 cup cilantro
3 lime leaves
2 stalks lemon grass

Bake halved squash at 350 for 45 minutes. In a large pot, sauté onions, carrot, garlic  and ginger in coconut oil. Add vegetable broth and coconut milk. Mix in red curry paste. Then add cooked and cubed squash, cilantro and blend well. Simmer with lime leaves and lemongrass for 20 minutes or more.

 

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Creamy Parsnips Soup with Polka Dots

Prep time: 10 minutes

Prep notes: Cooking time: 25 minutes

Yields: 4 people

Ingredients: 

  • 4-6 parsnips, cut into chunks
  • 1 large yellow onion, cut into chunks
  • 1/2 teaspoon nutmeg
  • 1 teaspoon sea salt
  • 4 cups water
  • 1 cup green peas

Directions: 

  1. Place parsnips, onion, nutmeg, salt and water in a pot and bring to a boil.
  2. Cover the pot and simmer 20 minutes, or until the parsnips are soft.
  3. Using an immersion blender purée soup until very creamy. If necessary add more water to get desired consistency.
  4. Add green peas and mix with a spoon.
  5. Once peas are heated through, serve in individual bowls

Notes: 

  • Use 2 cups rice or soy milk and 2 cups water for a more silky texture.
  • Replace some of the parsnips with carrots.

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Aduki Squash Stew

Prep time: 10 minutes

Prep notes: Cooking time: 60 minutes

Yields: 4 people

Ingredients: 

  • 1 pound winter squash (kabocha, butternut)
  • 1 1/2 cups aduki beans, soaked
  • 3 inches seaweed (kombu or wakame)
  • 5 cups of water
  • Sea salt

Directions: 

  1. Peel and cube squash into 2-inch squares (can leave skin on if edible).
  2. Place washed beans and seaweed into pot. Add water and bring to boil. Cover and simmer for 30 minutes.
  3. Uncover and add squash cubes. Cover and simmer for 30 more minutes.
  4. Uncover, add sea salt and stir until water evaporates.

Notes: 

  • Try with roots like carrot, parsnip and turnip. These roots don’t need more than twenty minutes to cook with beans.

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