Roasted Squash Soup with Chorizo and Vegetables. I swear that some of the best food that ends up on my dining table is made from a fridge full of food that needs to be used up.
I really hate throwing food away so at least once a week I’m forced to get a little extra creative. You know that thought, “what am I ever going to do with all that leftover squash that I really don’t feel like eating and those veggies that are just a little flimsy?” The answer: Roasted Squash Soup with Chorizo Sausage and Vegetables. This roasted squash soup could be made with any type of squash and any assortment of veggies. It’s the perfect excuse to clear out your fridge. This soup is super rich and creamy and can easily be eaten by itself as a meal. Make sure to follow The Endless Meal! Facebook :: Pinterest :: Instagram :: Twitter :: Google+ :: Subscribe via Email Roasted Squash and Vegetable Soup with Chorizo Sausage In a large pot over medium-high heat add a small splash of oil.
Hearty Beet Soup. Roughly a week ago my good friend (and uber-ultra-superbly talented photographer), Lauren made this soup during one of our little editing date nights and I just LOVED it!
It was light, hearty and full of flavour. I knew I’d have to recreate it. Luckily for me, I already had all of the simple ingredients in my fridge. Let’s get to this great and easy soup! **Note, this is an add and taste recipe. Hearty Beet Soup 6-7 cups chicken stock4-5 cups largely diced beets1-2 cups small diced carrots1 cup small diced celery1/4 of a large white onion diced2 tsp salt (add to taste)1/2 tsp white pepper (add to taste)2-3 tsp dehydrated basil2-3 tsp dillLauren also added beans and lentils to her’s for an extra protein kick and some potatoes for bulk! Start with bringing your chicken stock to a low boil then add in your beets and carrots. Add and taste any spices as you see fit. Happy fall everyone & thanks to Lauren for sharing her delicious recipe! Carlene. Spiced Beetroot Soup with Herb Spiked Feta on Rye Crostini « Cook Eat Live Vegetarian.
Beetroot is one of those vegetables that I used to hate.
It’s because of that nasty pickled stuff in the jars that leaks pink juice over everything else on your plate, contaminating it with cerise vinegaryness. Or is that just me? It turns out that unpickled freshly cooked beetroot is sweet, earthy and delicious when roasted or made into purees or soups. It is also an amazingly deep, dark burgundy colour that turns a fabulous shade of fuchsia when mixed with anything white.
Like white cheese, yoghurt or sour cream. It’s close relationship with white cheese isn’t only about colour mixing, it’s about flavour mixing too. But adding the extra crunch that you get from a toasted slice of rye bread topped with creamy feta mixed with fresh herbs, green chilli and spring onions that you then put under a hot grill to melt, bubble and brown slightly, takes this humble soup to a whole new level. You could also use pre-cooked beetroot to save time. Butternut Squash Soup. I don’t know if I’m crazy, but every time I see a butternut squash the Veggie Tales theme song goes off in my head.
Since I loved Veggie Tales when I was a kid (and let’s face it- I could still watch it and be entertained today) these crazy looking members of the gourd family make me happy inside. Of course then I cut it up and cook it, and the Veggie Tales song fades away. But then the thing that keeps running around my mind is “squutter-nut-bosh” and if you know that reference, you’re a true Friends fan like me! I originally called this soup “butternut squash/carrot soup” but I don’t think that’s quite accurate. You do use a fair amount of carrots in the making of, but it’s such an underwhelming flavor and I felt like the name would put people off. This recipe is a pretty solid meal for two people. The first several steps to this soup are really similar to making pumpkin puree. Thai Pumpkin soup.
This is a great warming soup to have at Halloween or on Guy Fawkes night when there is still an abundance of pumpkins around.
Although smaller pumpkins will give a stronger flavour, feel free to use any you can get your hands on, including any failed attempts at pumpkin carving! If you can't get a pumpkin then feel free to use any type of squash. I've made this several times using Butternut Squash and it's just as delicious. 2 tbsp vegetable oil 1 onion, sliced 1 leek, sliced 2 cloves of garlic, crushed & cut into cubes 1.2kg of pumpkin flesh, peeled & cubed 1 carrot, peeled & roughly chopped 2 red chillies, 1 finely chopped 1 inch piece of ginger, peeled & grated 1 tsp ground coriander 1 tsp red curry paste 1 litre/ 4 cups chicken or vegetable stock 400ml tin of coconut milk Salt & pepper Handful of fresh coriander To serve: Toasted Pumpkin Seeds (optional)
Pumpkin soup with fried potatoes in rosemary and ... W zeszłym roku pokazywałam Wam tradycyjny, znany większości krem z dyni (przepis tutaj).
W tym roku przy okazji jej przetwarzania również nie mogłam odpuścić zupie.. ale tym razem na krem ochoty nie mieliśmy. Więc..? Więc powstała przepyszna, rozgrzewająca i naprawdę mocno sycąca zupa ze smażonymi ziemniakami i słodką marchewką. Doprawiona świeżym rozmarynem (który jak już się wcześniej przekonałam wspaniale do dyni pasuje), szczyptą curry oraz słodką i ostrą- dodającą pikanterii papryką. Osobiście jestem nią zachwycona, mam nadzieję że i Wy będziecie.. ;) Polecam! Źródło: przepis własny PS. do zdjęcia posłużymy mi sztućce z modelu Florenz 9000 które pochodzą ze sklepu internetowego Odiso.pl. Składniki: 3 duże ziemniakiduża cebula2 łyżki masła prawdziwego2 średnie marchewki3 gałązki świeżego rozmarynu1,5 szklanki dyniowego pureebulion drobiowy (5-6 chochli)1/3 łyżeczki curry1/2 łyżeczki czerwonej słodkiej paprykiok. 1/2 łyżeczki ostrej papryki (lub więcej w zależności od gustu)sól, pieprz.