I love soup, but my best friend Kristina is a souper fan of it! Hee Hee. I made a funny, get it souper fan! Like I played on words. Oh okay… Back to the soup.
So I am on this soup kick, since it’s getting colder outside. Yesterday, I made a purple sweet potato soup. I will post that recipe later on today. It was creamy, buttery, spicy and delicious and it’s vegan! I wanted something, broth based today. I picked up my son’s cold and broth based soups are excellent for cleansing the body.
I added ginger in this recipe and it works very well. I topped the soup with a pistou. Pistou is the French version of Italian pesto, except it doesn’t have pine nuts in it. It made an excellent garnish for the carrot soup, it gave it some freshness. I also used lemon zest on top of the pistou, to break up the fat a little, from the olive oil. I hope you will enjoy this recipe, as much as I did today.
Remember to Set the Table with love.
3 small to medium, tri color carrots ( purple, orange, white or yellow) , chopped, same size
1/2 cup onions, chopped
2 small garlic cloves, chopped
1 small thump size ginger, peeled and finely chopped
1 tbsp garlic and herb seasonings, No salt
1/2 cup lentils
4 cups vegetable stock
pinch of turmeric
sea salt and black pepper to taste
2 cloves garlic, peeled
1/4 cup extra virgin olive oil
1 cup loosely packed fresh basil leaves, no stems.
Garnish with lemon zest ( optional )
Heat oil in a large saucepan over medium heat, cook onions. Stirring, 5 minutes, until soften. Add in carrots and garlic. Cook for 2 -3 minutes. Add in a pinch of sea salt, black pepper and garlic seasonings. Add in lentils and stir everything together. Cook for 3 minutes. Constantly stirring. Add in vegetable broth. Turn up the heat to medium high and bring to a boil. Lower the heat and cover saucepan, allow to cook for 20- 30, minutes, until lentils are tender. Once cooked, remove from heat. Serve in bowls and top with pistou and lemon zest.
Prepare the Pistou. Blend or process garlic, olive oil and basil in small processor, until smooth. Season to taste with sea salt. Transfer into a small bowl. Cover tightly with plastic wrap. Serve over top the soup or spread on a baguette.
This week has been about entertaining friends and family. Last night my husband and I had dinner with some of our best friends we love dearly. It was such a bittersweet dinner together, because they will be moving soon to another state. I prepared our guest one of their favorite dishes, Jambalaya and for dessert Double Chocolate Chip Brownies. We laughed and talked almost till midnight.
This afternoon I had the privileged of having lunch with my old class mate. We have known each other since third grade. We have stayed in contact over the years, but have never had a chance to sit down and have lunch together. We had such a wonderful time building each other up and sharing memories. The last time we saw each other she came to my housewarming party and brought me a very nice bottle of Cabernet Sauvignon. I promised here I would not open it until we had lunch. Well we enjoyed it with our lunch, it went perfect with the recipes I am about to share with you.
I also received a bonus guest, one of my dear friends who has a gorgeous baby popped over as well. It was definitely an awesome afternoon. We all cooked together and enjoyed each others company.
So what did we make. Acorn Squash 3 ways. I bought an acorn squash this week and was wondering what to do with it.
Simple. Acorn Squash Soup, Roasted Acorn Squash and Apple Quinoa Risotto and Roasted Spiced Acorn Squash seeds as a garnish and a healthy snack. Okay so here we go. I hope you enjoy these recipes.
1/2 cups raw squash seeds, if the acorn is small to medium
1 3/4 tbsp olive oil
1 tbsp salt
1/4 tsp chili powder
1/4 tsp cinnamon
1/8 tsp clove
1/8 tsp nutmeg
Gather seeds from squash and place in colander. Rinse thoroughly in colander to remove any excess squash. Once clean, spread out in an even layer on a cookie sheet and allow to dry. Seeds can be patted dry, but roast much better when they are completely dry.
Preheat oven to 275 degrees. Toss dry squash seeds with seasonings and olive oil and place in a single layer onto cookie sheet lined with parchment paper. Place in oven and bake for 15-20 minutes or until seeds are golden brown. Remove and place in a bowl.
1 medium acorn sliced in half (through stem) and seeds removed
2 tbsp. olive oil
½ yellow onion, chopped
1/4 cup chopped honey crisp apples ( garnish)
1/4 cup chopped cilantro ( garnish)
1 small clove of garlic, chopped finely
1 tbsp. organic honey
1 tsp. sea salt
1 tsp. black pepper
½ tsp. cinnamon
¼ tsp. nutmeg
⅛ tsp. clove
⅛ tsp. cayenne pepper
2 cups almond milk
Preheat oven to 400 degrees.
Line baking sheet with parchment paper.
Lightly sprinkle with sea salt and ground black pepper. Place squash, cut-side-down, onto baking sheet. Roast in oven for 45-50 minutes, or until flesh is tender and easily pierced. Remove from oven and allow to cool.
Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside.
In a Vitamix, Ninja or Fast Speed Blender, add the squash, remaining seasonings, olive oil and 1 cup of the almond milk. Blend well until very smooth. If the soup is thick and it maybe add the other cup of almond milk. Blend and taste. If you need to add more seasonings this is the point to do it. Blend if you add more spices. I like to add the soup to a pot and let it heat up a little more for a few minutes. Add to bowls and garnish with the roasted seeds, cilantro and apples pieces. This soup is sweet so adding the seeds gave it more depth.
1 1/2 cups acorn squash, cubed
1 1/2 cup quinoa
2 tbsp. extra virgin olive oil
5 cups low sodium vegetable broth
1 small onion, diced
1 garlic cloves, minced
1/2 tbsp. cinnamon
1 tsp. fresh grated ginger
1/2 tsp. clove
1/2 tsp. nutmeg
Sea salt and ground pepper, to taste
In a heavy medium saucepan, heat the olive oil on medium heat, and sauté the onion and garlic for 3 minutes. Add the quinoa to the pan. Stir and cook for about 3-5 minutes.
Add in one cup of vegetable broth and stir for a minute or two until liquid is absorbed. Continue to stir.
When most of the liquid is absorbed, add the remaining cups of broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one. During the third cup of broth you want to add the cubed acorn squash and allow it to cook and get tender. Once the liquid is absorbed you want to add the fourth cup of broth, once it is absorbed, add in the fifth cup of broth and also add in the diced apples. During the fifth cup of broth you want to add all your spices, the sea salt and black pepper and stir. Allow the liquid to absorb. Drizzle a little olive oil over the risotto and gently stir. (The whole process should take about 20-25 minutes; you are looking for a quinoa that is al dente. Taste and see if you need more sea salt or pepper.
I put my quinoa in little bowls and turn the bowl upside down onto a plate, this made a nice little presentation. I also took some of the seeds, diced apples and cilantro to garnish my plate. I drizzled it all with olive oil before serving. Enjoy!!!