Potsticker & Vegetable Soup

 

This cozy savoury potsticker soup is super easy to make and is ready in about 30 minutes. It's a fantastic weekday meal when you're pressed for time, although I enjoy making and eating this soup regardless of how much time I do or don't have. Using store bought potstickers and broth along with fresh herbs and vegetables elevates this flavourful recipe making it perfect for a cold winter day. 

     

Potsticker & Vegetable Soup

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1 bunch of green onions (scallions), trimmed

1 bunch fresh cilantro 

3 tablespoons toasted sesame oil, divided

4 cloves garlic, smashed

1 (2 inch) piece fresh ginger, sliced

1 (2 inch) piece lemongrass, bruised

1 whole dried chile

1/4 cup dry sherry or rice wine

8 cups (2 x 946ml cartons) low sodium chicken or vegetable broth

1 package (454 grams/20 pcs.) frozen chicken potstickers

1 x 5 ounce package (142 grams) baby spinach

1 cup frozen shelled edamame 

2 tablespoons low sodium soy sauce

1 red chile, sliced

Cut the green onion whites into 2 - inch pieces and thinly slice the greens. 

Separate cilantro stems and leaves. Measure about a 1/4 cup of the stems and coarsely chop 1/4 cup of the leaves. Set aside. 

Heat 1 tablespoon of the sesame oil in a large stock pot over high heat. Add the green onion whites, cilantro stems, garlic, ginger, lemon grass and dried chile. Cook, stirring occasionally, until charred in spots, 3 to 4 minutes. Add the dry sherry or rice wine, if using, and cook, scraping up any brown bits with a wooden spoon, until mostly evaporated, about 1 minute. Add broth, cover and cook for 10 minutes.

Using a slotted spoon, remove the solids from the broth and discard. Add the potstickers to the broth, cover and return to simmer. Cook for 4 minutes. Stir in spinach and edamame; remove from heat and let stand, covered for about 1 to 2 minutes. Stir in the soy sauce. Serve topped with the green onion greens, cilantro leaves, 2 tablespoons sesame oil and red chile slices.  

Notes: Dumplings may used instead of potstickers. You may also try adding slices of carrots and cabbage when adding the potstickers to the broth. Water chestnuts make a great addition too. Also substituting Bok Choy or kale for the spinach. 

Leftovers #65 ~ Noodle Soup with Roasted Chicken and Vegetables

 

When there is leftover roasted chicken we usually go with the our favourite standbys when creating a meal however this time, noodle soups we craved. Full of vegetables, chunks of cooked chicken, a voluminous mound of noodles and brimming with a savoury broth is exceptionally easy to make and devour. Use whatever package noodle soup or ramen noodle soup you like, low sodium preferred, and cook according to package directions however while the noodles are simmering add chopped carrots, slices of red pepper, pieces of leftover cooked chicken, a handful of frozen peas, slices of green onion and a dash of soya sauce. When done transfer to a bowl and add a sliced hard boiled egg and sprinkle with Tajin seasoning or crushed chilies over top. A deliciously spicy full meal in minutes that uses leftover meat and vegetables perfectly.  

Potato Soup

 

Quite simply the easiest most plentiful soup you will ever make. Abundantly hearty and creamy while brimming with flavour. You may add a few different vegetables such as celery or kale, or add something more savoury like bacon or ham, or even a touch of cream to add to its richness however not required. Serve with a traditional Irish soda bread is a must! 

Potato Soup

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2 tablespoons olive oil

4 cloves garlic, crushed

6 large 0r 4 lbs. yellow or red potatoes, chopped

3 leeks, chopped, white bits only

1 onion, chopped 

1 - 2 tablespoon fresh dill, chopped

7 - 8 cups chicken broth or vegetable broth

1 bay leaf

salt and pepper, to taste

Prep: Wash and pat dry the potatoes and leeks. Peel the onion. You may also peel the potatoes, I did not as I preferred to use them with the skins on. Chop vegetables, crush the garlic and mince the dill.  

Heat olive oil in a large stock pot over medium high heat. Add garlic and give it a stir and after a minute add the chopped potatoes, leeks and onion. Then add the dill and sauté the vegetables for 12 minutes, stirring occasionally. 

Add the chicken broth, bay leaf and a dash of salt and pepper and bring to a boil, then turn down the heat to low medium. Cover and cook for about 20 minutes, or until vegetables are tender. 

Remove from heat and using a handheld blender, blend until smooth. You may use a stationary blender to do this, if you do, you will have to blend the soup in batches, returning the soup to the pot each time. Check the flavour and adjust seasonings according to taste. Add a generous nob of butter and stir until melted. Serve with sprigs of parsley and rustic soda bread.  

Notes: if the soup is too thick just a bit more broth. Try adding add other seasonings such as rosemary, thyme, ginger or turmeric according to your preference. 

Tomato & Roasted Vegetable Soup

 

I have made this soup before however not with roasted vegetables and what an aromatic delight it was to do so. Not only was this flavoursome with fresh roasted herbs but I used up and roasted some vegetables that were otherwise lacklustre in their appearance. For being a soup with simple ingredients and minimal effort this is quite substantial and one that will be on repeat in our house.  

Tomato & Roasted Vegetable Soup

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2 large white onions, peeled and chopped

2 red peppers, cored and chopped

1 orange pepper, cored and chopped

2 medium carrots, chopped

3 -4 cloves garlic, peeled

1 pint grape tomatoes

2 sprigs of fresh rosemary

2 - 3 sprigs of fresh thyme

2 oz /2 tablespoons flour

2 tablespoons unsalted butter

2 x 796 ml salt free diced tomatoes or 2 pounds fresh tomatoes skinned and chopped

1 pint / 600ml low sodium chicken or vegetable stock

salt and pepper to taste

Preheat oven to 425ºF (220ºC). Prep the vegetables. Line a baking tray with baking parchment. Set aside.

Place the onions, peppers, carrots, garlic and grape tomatoes in a large bowl. Toss with 1 to 2 tablespoons of olive oil. Add salt and pepper and and sprigs of rosemary and thyme. Toss to coat. Place the oiled vegetables and herbs on the prepared baking tray and roast in the preheated oven for about 20 minutes. The vegetables and herbs should be well roasted and fragrant, not burnt. Remove from oven.

Using a large stockpot, melt the butter over medium high heat. Once the butter has melted add the roasted vegetables and the herby bits from the sprigs, discard the sprigs. Stir the roasted vegetables and herbs in the butter for about 3 to 5 minutes. 

Sprinkle in the flour, gently stir to coat the vegetables, simmering for 1 to 2 minutes. Add the tomatoes and chicken stock. Bring everything to a boil, then turn down to medium low and allow to simmer for about 10 minutes. Once the tomatoes are tender, remove from heat and using a handheld blender on high, blend until smooth. When using a handheld blend please ensure that the stockpot you use can withstand a few nicks here and there, if not carefully transfer the soup to a heat proof bowl to blend, transferring the soup back to the pot after blending. You may also use a standing blender, although this will require you to transfer the soup from pot to blender to container back to pot, blending in batches. 

Gently warm the soup, add salt and pepper, according to taste.

Serve hot with herbed crackers, crusty bread or buttery croissants.

Chicken & Leek Soup

 

A bright soup that will soothe the soul and hearty enough to curb the most hungriest of appetites. It's an undemanding midseason meal to comfort and nourish and served with homemade dinners rolls adds to its rustic appeal. I have made this soup without beef but more bacon for a somewhat lighter soup, still it's flavourful with an exceptional savoury herb flavour.  

Chicken & Leek Soup

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3 1/2 pounds Frying Chicken, cut into 8 pieces

1 pound Beef Shanks, cut into 1" pieces

3 - 5 slices of thick cut bacon, cut into chunks

2 medium carrots, peeled and chopped

6 - 8 cups chicken broth

1 tablespoon dried thyme

2 bay leaves

3/4 cup pearl barley

1 1/2 cups chopped leek, white parts only

salt and pepper, to taste

2 tablespoons chopped parsley, optional

Put the chicken, beef, bacon, chopped carrots, broth, thyme and bay leaf in a heavy stockpot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes.

Meanwhile boil barley in 1 1/2 cups water for 10 minutes. Drain and set aside.

Remove chicken from the pot and when cool enough to handle debone and set aside.

Add leeks and cooked barley to the pot, and simmer for 15 minutes. Remove beef shanks and debone. Chop meat coarsely, and return to the pot, along with the chicken. Simmer covered for 5 minutes more. Season with salt and pepper and garnish with parsley, if you wish.

Lentil Curry Soup

With minimal effort and in about thirty minutes you can enjoy a nourishing soup to see you through the most wintery of days. 

Lentil Curry Soup

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4 cups low sodium chicken broth

2 cups water

1 cup chopped onion

1 1/3 cups red lentils

1 carrot, peeled and chopped

2 tablespoons curry powder

1 teaspoon Garam masala

1/2 teaspoon thyme

salt and pepper, to taste

2 bay leaves

In a large stock pot combine all the ingredients.

Heat, stirring often until soup comes to a boil.

Cover and simmer for about 30 minutes, until vegetables are tender.

Bean & Bacon Stew

 

This mega hearty stew is substantially satisfying in every way and its smoky autumnal heartiness can carry you through those frosty wintry months as well. Paired with a crusty roll or a slice of seeded multigrain bread this is an instant mealtime hit. 

Bean and Bacon Stew

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2 tablespoon olive oil

1 pound low salt bacon, diced

5 cloves garlic, minced

1 medium yellow onion, diced

3 large carrots, diced small

3 stalks of celery, diced small

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoon tomato paste

1/2 cup flour

8 cups low sodium chicken broth

2 cans (15 oz, each) navy beans or great northern beans, drained

1 can (15oz) butter beans, drained 

2 bay leaves 

Place the olive oil in a large stockpot or Dutch oven and warm over medium heat, add the bacon and cook for 7 minutes or until the bacon crisps. Carefully remove the bacon from the pot and set aside to drain on a plate with paper towel, to absorb most of the grease. Do not remove the bacon fat from the pot. Add the garlic, onion, carrots and celery and season with the salt and pepper, cook for 10 minutes or until the vegetables are tender and onions translucent.

Add the tomato paste to the vegetable mixture, stir, and cook for 2 minutes. Sprinkle in the flour and cook for another 2 minutes, then gradually pour in the chicken stock all the while stirring to scrape up any bits from the bottom of the pot. Add the bacon back to the pot, then add the drained beans and the bay leaves and bring the stew to a boil. Once it boils, reduce the heat and simmer for 25 minutes. Taste and adjust the seasonings according to taste. Remove and discard the bay leaves before serving.     

Broccoli and Stilton Soup

I stumbled upon this recipe and after further thought realized I had the cookbook for which this recipe comes from. It's from Nigella Lawson's Express cookbook and how this recipe got overlooked I do not know. Fast and absolutely delicious and certainly a soup and a half that will keep you warm and satisfied. I didn't have garlic flavoured oil so I added fresh crushed garlic to the oil instead. 

Broccoli and Stilton Soup - Nigella Lawson - Express 

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Serves 4 as a main or 8 as a starter

3 tablespoons garlic flavoured oil

6 scallions, finely chopped

2 teaspoons dried thyme

2 1/4 pounds frozen broccoli

5 cups hot vegetable broth (from concentrate or cubed)

1 1/2 cups crumbled or chopped stilton cheese

freshly ground black pepper

1 long fresh red chile pepper, deseeded and finely chopped, optional

1. Put the garlic oil in a large pan over a medium heat, add the chopped scallions and cook for a couple of minutes.

2. Add the thyme and frozen broccoli, and stir in the heat for a minute or so.

3. Add the hot vegetable broth and the crumbled or chopped Stilton cheese and bring to a bubble, then clamp on the lid and cook for 5 minutes.

4. Liquidize in a blender (or failing that a processor) - in batches - then pour back in the pan and heat if it's cooled too much while blending, and add pepper to taste.

5. Serve with a confetti of red chilli diced on serving, if you feel like it.

For this and more Nigella Lawson recipes visit her website.

Hope everyone had a lovely weekend! - JD 

Apple Curry Soup

I know this may look like apple sauce however it is much more complex than that. Subtly sweet apples and spices bring all the warmth of the season in one comforting bowl. Dunking crisp samosas or roasted pieces of sweet potatoes in this soup is an unrestrained must for myself. Feel free to adjust the spice according to your taste.

Apple Curry Soup

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5 to 6 larger apples, cored and sliced into pieces

2 cups water

2 tablespoons curry powder

1 tablespoon lemon juice

1 teaspoon mixed spice

1 teaspoon chili powder

pinch of salt

Combine all the ingredients in a slow cooker and cook on low for 8 hours. Puree, in small batches in a food processor or blend using a handheld blender. Reheat for an hour. Serve warm with a dollop of sour cream or creme fraiche. 

It has been one of those short but long weeks... where Wednesday is going along fine only to realize it's actually Tuesday, you blink, and it's Friday. Yes, one of those weeks... 

Have a nice weekend everyone! - JD  

Tomato, Chickpea and Pasta Soup

Lately I have been getting my soup on. I find it relaxing standing over a large stockpot and throwing ingredients in; inhaling the smells and watching it all bubble and come together. Magically creating a hearty meal in minutes.  

Tomato, Chickpea and Pasta Soup

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2 tablespoons olive oil 

2 large cloves of garlic, crushed

100g frozen chopped spinach, thawed and drained

540ml tin chickpeas, drained

796ml (28fl oz) tin low or no salt diced tomatoes

900ml vegetable stock

1 1/2 cups passata sauce (strained tomatoes)

1/2 cup small pasta shapes, for soups

freshly ground salt and black pepper, to taste

2 sprigs of fresh thyme

Gently heat the olive oil and garlic in a stockpot over medium heat until the garlic is soft and just starting to brown. Add the spinach and the drained chickpeas and stir. Add some salt and black pepper. 

Add in the diced tomatoes, vegetable stock, passata sauce and pasta shapes. Give a good stir. Add the sprigs of thyme. Bring to the boil then reduce the heat until the soup is simmering. Stir occasionally and simmer for about 15 to 20 minutes or until the pasta is tender. Remove the thyme springs before serving. 

Notes: You can use dried herbs and seasonings if you do not have fresh. The pasta shapes I used were No52 DITALINI.   

More snow fell over the weekend and warmer weather started this week off; which is always nice. Hope everyone had a great weekend! - JD 

Chestnut Soup

This is an excellent soup. The perfect fall and winter or mid-winter warmer. The recipe comes from a memoir of sorts called The Wood: The Life and Times of Cockshutt Wood by John Lewis-Stempel; who is also the author of Where Poppies Blow. The Wood, gives us insight into the woodlands in remote Herefordshire with just a few recipes scattered throughout, a great nature read. 

  

Chestnut Soup 

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Serves 4

675g chestnuts

1 onion, finely chopped

1 carrot, finely chopped

30g butter

1 sprig rosemary

chicken or game stock

150ml single cream

parsley, finely chopped

Cut crosses in the ends of the chestnuts, place in a pan with enough water to cover and boil for 2 - 3 minutes. Remove from heat, and when the chestnuts are cool enough to handle, peel, scrape off the papery inner skin, and put them to one side.

Sweat the onion and carrot in the butter until tender.

Add the chestnuts and rosemary and continue sweating over a low - medium heat for 5 minutes. Pour the stock, then simmer for 20 - 30 minutes. Liquidize the soup, then strain into a clean saucepan and add the cream. Bring up to almost boiling and season to taste. Serve with a scattering of chopped parsley on top. 

Notes: We found chestnuts and boiled them only to find our effort derailed, most were rotten inside... so back to the shops we went and fortunately found packaged roasted chestnuts, which we used instead. Although no measurement was stated in regards to the stock we added about 2 pints of chicken stock and that was perfect. 

Hope everyone had a lovely weekend. We did! - JD

  

Food Photo of the Day ~ Noodle Soup

One of my favourite lunches vegetable noodle soup a fried egg on top. This is an easy way to boost your protein and is very satisfying on a cold day. 

Hope everyone a a lovely weekend. - JD 

Robert Burns Night Dinner ~ Slow Cooker Cock-a-Leekie Soup

A lovely soup to warm the cockles of one's heart and remember the late poet, Robert Burns. 

"But pleasures are like poppies spread,
You seize the flower, it's bloom is shed;
Or, like the snow-fall in the river,
A moment white, then melts forever."

- Robert Burns, Tam O'Shanter 


Slow Cooker Cock-a-Leekie Soup

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4  boneless skinless chicken breasts

3 leeks, washed and sliced

3 - 5 carrots, chopped

1/3 cup barley

1 onion, chopped

1 bay leaf

1 teaspoon dried thyme or fresh springs
salt and pepper to taste
2 boxes (900ml each box) low sodium chicken broth

1 shot of Scotch whisky
dried prunes, diced 
3 to 4 julienne slices of lemon peel - optional

Place the chicken breasts in the slow cooker. Add the leeks, carrots, barley, onion, bay leaf, thyme and prunes to slow cooker. Pour the chicken broth over all the ingredients. Add the whisky, prunes and lemon peel. Cook on high for 5 to 6 hours or low for 7 to 8 hours. When done, remove the chicken breasts and shred each one. Return the meat back to the soup. Serve with oatcakes or a rustic bread. 

Notes: You may placed the diced prunes on top when serving rather than in the soup.

Hearty Soup

On those days when something substantial will only do; there is this soup which seems more like a stew. This tomato based soup is nestled with lentils, peas and pearl barley and will keep you content for quite awhile.   

Hearty Soup

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2 tablespoons (30ml) vegetable oil

1 medium onion, diced

1 cup (250ml) soup mix (consisting of green split peas, yellow split peas, white long grin rice, pearl barley, and red split lentils)

2 tablespoons summer savoury

1 - 2 teaspoon thyme 

1 28oz (796ml) can of no or low sodium diced tomatoes

4 cups (1 litre) low sodium chicken or vegetable stock

2 cups (500ml) water

Place the oil and diced onion in a large saucepan and cook over medium heat for about 5 minutes.

Rinse the dry soup mix then add the rinsed soup mix, the diced tomatoes, chicken stock, water, and herbs into the saucepan with the onion. 

Bring to a boil. Reduce the heat, cover and simmer for 60 to 90 minutes. Serve.

Notes: You may try adding different herbs and seasonings. Adding curry powder would be a fantastic way to add a bit of kick.  

Hope everyone had a great weekend. Seems like warmer weather is set our way for this week.  - JD 

The Best of Lodge and Trail

This cookbook was in part a fund raising project for Cross Country, Alberta. The Best of Lodge and Trail, Favourite Recipes from Alberta and the Canadian Rockies, gives you a unique opportunity to sample a bit of a broad spectrum of recipes from well established places such as The Rocky Mountain Lodges + Resorts, Purcell Lodge, Emerald Lake Lodge, Lake O'Hara Lodge and the Skokie Lodge. 

Printed in 1994 the recipes entice and may hold their place on culinary tables around the world, at home, or in restaurants, with very few alterations. It's 11 chapters, 127 pages, of regional cuisine. Whether or not you ski, or are a purveyor of the great outdoors the recipes are diverse. Offering meat, vegetable, savoury and sweet dishes plus there is even a Iced & Warming drinks chapter; which has a recipe called Heat of the Night. This one is definitely going on our cocktail list to try. 

Although the Date Loaf is tempting the Chocolate Beet Cake is very enticing. Since Valentine's Day is upon us I thought I would share that recipe from the book.

Chocolate Beet Cake

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1 1/2 cups granulated sugar

2 large eggs

19 oz. canned beets (drained and puréed in blender)

6 tablespoons cocoa

1 3/4 cups all purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon vanilla

Prepare one 9-inch cake pan with buttered parchment paper.

In a small bowl, combine cocoa, flour, baking soda and salt.

In a large mixing bowl, cream together the beets and sugar until well incorporated. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Bake in 350ºF oven for 25 minutes. Cool for 10 minutes before setting out in wire rack to cool completely.

Slightly exotic in a herbal way however if you can find some rose hips perhaps you may enjoy this recipe too.  

Nyponsoppa (Rose Hip Soup)

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2 cups rose hips (blossom ends and stems removed)

1/4 cup wildflower honey

1/8 teaspoon almond extract

1 tablespoon potato flour

8 cups water

1/4 cup almond (slivered and roasted)

In a large kettle or pot, boil rose hips in water for 2 hours. Stir in sugar to dissolve.

Transfer about 1/4 cup of soup into a cup and add potato flour. Smooth into a paste. Slowly add back to the pot and simmer until thickened slightly.

Remove soup from heat. Stir in almond extract and garnish with slivered almonds.

Have a Happy Valentine's Day everyone! - JD  

  

Food Photo of the Day ~ Noodle Soup

When one has been fighting a cold like I have this past week; noodle soup is a comforting thing. Carrots, green onions, cubed herbed pork and rice noodles all nestled in a vegetable broth. How soothing! 

- JD  

Leon - Soups, Salads, & Snacks

In 2004 the first Leon restaurant opened in London and from there the founders Henry Dimbleby, John Vincent and Allegra McEvedy have probably never looked back. Creating fresh wholesome food with bold flavours and using simple natural local ingredients, winning awards and creating lovely cookbooks seems to be their speciality. Owning a few of their Little Leon - Naturally Fast Recipe cookbooks is a great idea. They are handy and most of the ingredients one may already have on hand. 

With warmer temperatures my appetite may wain however my enjoyment of all things, soothing, crispy and snacky go up. Which makes Soups, Salads, & Snacks perfect. The recipes are fast and may be prepared in 20 minutes. Recipes are taken from their full-sized Leon cookbooks. The Soup chapter offers recipes ranging from comfort to exotic, the Salad chapter offers quick recipes fit for dinner, and the Snack chapter has plenty of inspiration. The pages on, Things on Potatoes and Things on Toast offer a bit of a refreshment for those culinary staples.

This lovely salad is wheat free and vegetarian.   

Laura's Jewelled Salad

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Serves 4 ~ Prep time: 5 minutes ~ Cooking time: 5 minutes  

1 cup barley coucous

8 oz good quality feta cheese

1 cucumber

a bunch of mixed fresh green herbs, e.g. mint and cilantro

3/4 cup pine nuts

seeds of 1 large pomegranate

2 cloves of garlic

2 tablespoons extra virgin olive oil

juice of 1 1/2 lemons

sea salt and freshly ground black pepper

1. Prepare the couches following the package instructions. Let cool in a large bowl.

2. Crumble the feta and slice the cucumber into chunks. Add these to the bowl, then roughly tear the herbs and add them, too.

3. Lightly toast the pine nuts in a skillet over low heat. When they turn a light golden colour, scatter them, along with the pomegranate seeds, onto the salad.

4. Peel and finely mince or grate the garlic. Whisk together the olive oil, lemon juice, and garlic and pour the dressing onto the salad. Toss gently to coat, season well with salt and pepper, and serve. 

I have seen a carrot dip recipe before and have been intrigued by it's simplicity and vibrancy. Therefore I thought I would share this recipe from the book as well. This dip is gluten free, wheat free, dairy free, and vegetarian, of course! 

Roasted Carrot & Cumin Dip

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Serves 4 to 6 ~ Prep time: 10 minutes ~ Cooking time: 50 minutes

10 - 12 carrots (about 1 1/2 lbs), coarsely chopped

3 tablespoons olive oil

a pinch of sugar (optional)

1 teaspoon ground cumin

1 clove of garlic, peeled and coarsely crushed

2 tablespoons water

salt and freshly ground black pepper

1. Heat the oven to 400ºF.

2 Toss the carrots in a roasting pan with 1 tablespoon of the olive oil, a pinch of sugar (if you feel like it), and a good sprinkle of salt and pepper.

3. Cover with aluminum foil and roast for 45 - 50 minutes, or until a knife goes through the carrots easily.

4. Remove from the oven and let cool slightly.

5. Once the carrots have cooled, put them into a food processor or blender and process, adding the cumin, garlic, and the remaining 2 tablespoons of olive oil and the water, until you have a nice creamy consistency. Serve at room temperature. 

Hope everyone is having a great week. - JD 

Food Photo of the Day ~ Tomato & Herb Soup

This week has been one of those weeks where one is being pulled in many directions and not giving time for much of anything else. I suppose that can be said for just about any week however this week I am feeling it the most. I did manage to make our classic tomato and herb soup. Full of lovely tomatoes, onions, thyme, rosemary and garlic. Simple yet substantial.

Hope everyone is having a good week. - JD 

Leftovers #27 ~ Cauliflower and Cheese Soup

I just knew when I posted about the Crock Pot Cauliflower and Cheese that I would be making it again soon. This time I had leftovers and decided to make a soup. I added some low sodium chicken broth, a teaspoon or two of mixed herbs and blended it until smooth. Then transferred the soup mixture into a large sauce pan and heated until warm. The soup was a substantial cheesy herbed one that was enjoyed by everyone.  

Hope everyone's weekend was a good one whether you celebrated St. Valentine's Day or not. Ours was quite a good one! - JD 

Take One Veg

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