It has been a while since I did a post about a cookbook. With all the seasonal... autumnal hues that reflect the assortment of vegetables available at the local shop; it is time to put more hearty vegetables at the centre of the table.
I was drawn to this book merely by it's title plus that fact that I enjoy vegetables. Many times as I shop, certain vegetables catch my eye and my attention then settles on pondering the possible dishes one may create. Often times I will randomly buy a certain vegetable with no pre-planned dish. I will bring the spontaneous vegetable of choice home, leaf through many cookbooks... looking for the right dish before choosing a recipe. I am not trying to re-invent the culinary vegetable wheel, just opting for a variety with plenty of vegetables that are provided from the local shop.
Vegetables are cost effective and as we all know, nutritious. Vegetarian cooking has changed throughout the years. It has become more flavourful and now some are gaining superfood status. This cookbook has plenty of recipes that stretch the full 4 seasons and any budget. This cookbook inspires you to eat more veggies... to incorporate more veggies into a meal and therefore one is eating less meat, whether or not that is your objective. The 6 chapters offer easy and delicious recipes for just about every vegetable imaginable. I made the Red Potato Curry recipe however the Beetroot Espresso Brownies, Hidden Butternut Mac and Cheese and the Speedy Pea Mozzarella and Lemon Tart caught my eye. There are plenty of recipes in this book I want to make. Since it is fall and soup can nourish the soul I wanted to share the Butternut and Coconut Soup recipe...
Butternut and Coconut Soup
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makes enough for 4 bowls - prep time : 25 minutes - cook time: 35 minutes
1 tablespoon olive oil
2 shallots, chopped
2 garlic cloves, crushed
1 large butternut squash, peeled, deseeded and cut into 3cm cubes
5cm piece of ginger, grated (add more if you want an extra hit of ginger)
a sprinkling of dried red chilli flakes, plus extra to garnish
200ml hot vegetable stock
400ml coconut milk, plus extra to garnish
1. Heat a large pan over medium heat. Pour in the olive oil and heat for a moment or two before adding the shallots and garlic. Gently fry for 3 - 4 minutes until the shallots have softened. Then stir through the butternut cubes, ginger and chilli flakes.
2. Turn the heat down and sauté the butternut squash gently for 8-10 minutes, with the lid on. Stir regularly to prevent it catching on the bottom of the pan.
3. Remove the lid and pour over the hot vegetable stock and coconut milk. Bring the pan to a gentle simmer and cook for about 15 - 18 minutes, until the butternut squash is tender and cuts like soft butter.
4. Transfer the soup to a blender and blend until really smooth and silky. Return to the pan to heat through. Season to taste - it might take a few tastes to get this right. Serve in deep, warm bowls with a splattering of coconut milk and a few chilli flakes.
It is Wednesday and the week is almost done. - JD