I’m lazy and I love soups. I’m always looking for soups that are full meals with proteins and all. This ones makes the cut and taste mmm mmm good!
Super simple to make and freezes well!
2 tbsp butter
4 tbsp olive oil
12 cups chopped celery
4 cloves garlic, minced
1 cup raw cashews
1 cup vegetable stock
2 cups milk (almond, rice, etc.)
1 tsp salt
black pepper to taste
1. Heat butter and oil in a large pot over medium heat
2. Add celery and garlic. Cook until garlic is fragrant.
3. Add the cashews, stock, rice, milk, and sea salt.
4. Bring to a boil, reduce heat, and simmer until celery is softened.
5. Puree with an immersion blender.
6. Add pepper to taste and more salt if you want.
Courtesy of the Fresh Cook Book.
Wow! This one was a surprise! This soup has such few ingredients and was soooo delicious! This one is a keeper for shiz! I especially liked it because it was a complete meal with protein and all. I make a lot of squash soups but usually have to add some protein to my meal, but not with this one 🙂
I even saved the pumpkin seeds and roasted them for a snack, yummers!
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 teaspoons curry powder
1 1/2 cups red lentils, rinsed and picked over
1 3/4 kg butternut pumpkin, peeled, seeds removed, chopped
8 cups vegetable stock
yoghurt (I used goat) or avocado (this would probably also be really good!) to serve
1. Cut pumpkin in half, and steam for about 7 minutes or until peel is soft enough to peel.
2. Heat the oil in a heavy based saucepan over medium heat.
3. Add the onion and garlic, and cook until the onion is softened, about 5 minutes.
4. Stir in the curry powder and cook, stirring for a further 30 seconds.
5. Add the remain ingredients, except the yogurt/avocado.
6. Stir until well combined then bring to the boil.
7. Reduce the heat and cook, partially covered for about 30 minutes (or less if you have a pressure cooker) stirring occasionally until the pumpkin is tender.
8. Serve in bowls with a dollop of yoghurt or avocado.
I’m so behind on my blogs, it’s really embarrassing. I apologize to all of those on my mailing list who get nothing for weeks and then are bombarded with 5 emails at once 😦
I need a better routine, shucks!
In the meantime, here is the carrot soup recipe 🙂 I made it extra gingery which was ginger spicy, which I LOVE!
1 tbsp extra virgin olive oil + more for garnish
1 small onion, diced (~1 cup diced onion)
2 garlic cloves, minced
2 tbsp fresh ginger, grated
1 large apple, peeled & chopped
1.5 pounds carrots, peeled and chopped (~5 cups)
4 cups vegetable broth
pinch of nutmeg
Sea salt & black pepper, to taste
1. In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more.
2. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes uncovered, or until tender.
3. Carefully transfer half of the soup into a blender (or you can use an immersion blender), add a pinch of nutmeg, and blend until smooth making sure to allow steam to escape through the lid. Remove blended soup and set aside. Now add the other half and blend again. Be careful as it’s very hot.
4. Place soup back in the pot and season with salt and pepper until to taste. You can thin the soup out a bit with more broth if desired. Serve and garnish with freshly ground pepper and a drizzle of olive oil. It goes lovely with fresh bread and Earth Balance or hummus.
Courtesy of Chatelaine