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Late Summer Soup

September 7, 2020 by towers

The nights are getting cooler and soup is on the menu again.  The garden is supplying lots of tomatoes and butternut squash and so are the farmers markets.  I admit the combination of these two late summer bumper crops in a soup was not appealing to me, but given the garden’s abundance and the fact that I had some chicken broth in the fridge that I needed to use, I was inspired to try!  We liked the outcome and encourage you to give it a go.

 

Serves 4

4 cups cubed peeled, butternut squash (cut in half lengthwise and remove the seeds and discard, and then cut in quarters and peel each quarter before cubing)

2 cups chopped peeled red tomatoes, seeds removed (any kind but be sure to remove the skin and seeds)

1 large yellow onion, chopped

1/4 cup ghee or coconut oil (I prefer ghee)

2 cups chicken broth (or water but broth makes a more flavorful soup–if you use water add 2 stalks of chopped celery)

1 cup organic classic coconut milk

1 tsp. ground cumin seed

1/2 tsp. ground paprika

2 cloves of garlic, crushed

sea salt to taste (Redmond or Celtic are good)

red pepper flakes to taste, optional

1/4 cup fresh basil leaves, optional

 

Saute the onion in the melted ghee in a soup pot for five minutes.  Stir in the celery (if you use water, not broth), garlic, cumin and paprika.  Add the squash and stir again over medium heat for a few minutes more.  Add the tomato and and 1 cup of water and bring to a simmer.  Add stock and bring to a simmer over medium-high heat and then reduce to low heat and cover soup pot with a lid.  After about 20-30 minutes once squash pieces are tender and easily pierced with a fork, add the coconut milk.  Simmer for a few minutes.  Use an immersion blender and blend until smooth.  Salt to taste and add red pepper flakes and basil leaves if desired.  Serve hot.

 

 

 

 

 

 

 

 

 

Filed Under: Monica's Recipes Tagged With: butternut recipe, soup recipe, tomato recipe

Celeriac Soup

October 19, 2011 by towers

Celeriac Soup Recipe

Celeriac root is an unusual vegetable related to celery that has a fantastic flavor.  If you can’t find it, 4 stalks of celery can be substituted.  The vegetable stock can be made concurrently with the onion, the leek trimmings, the potato and celeriac peelings, plus a bay leaf.  Remember to slit the leek with a knife lengthwise from about 3 inches from the root end all the way through the remainder of the leek so you can wash all the dirt out. Also, this can be made dairy-free and still be quite good.  Just add 2 Tbsp. of mellow white miso right before serving and blend well.

1 celeriac root (5 inches in diameter)

4 cups vegetable stock

1 bay leaf

1 onion

1 leek

4 small white potatoes

2 Tbsp. butter

1/3 cup cream or plain yogurt

4-5 sprigs of fresh basil and parley each

Wash and trim the leek well–usually only about 6-8 inches of the white part of the root end of the leek is used and the rest trimmed off.  Place the trimmings in a sauce pan with 5 cups of water, the bay leaf, and the onion (cut in half ) and bring to a boil.  Turn heat to medium low and cover.  Wash and skin the celeriac root and potatoes.  Place the peels in the water also and continue to simmer with the lid on.  Simmer for 45 minutes.  Continue preparing the remaining ingredients while the stock cooks.

Chop the leek and potatoes.  Grate the celeriac root.   Saute the leek in the melted butter in another sauce pan for 5 minutes stirring occasionally.  Add the potatoes and grated celeriac root.  Saute 5 minutes more.  Add the stock and bring to a boil and immediately reduce heat to a simmer and cover for 45 minutes or until vegetables are soft.  Blend with a hand-held blender until smooth. (You can also transfer to a blender and blend.)   Add cream or yogurt, salt and pepper to taste, and the chopped herbs.  Serves 4-6.

Filed Under: Monica's Recipes Tagged With: celeriac soup, leek recipe, soup recipe

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