Magical Fruit?

For me, one of the easiest and satisfying things to make is soup. If you have a steamer and a blender or food processor, then this will really simply your soup-making life!

Since it’s fall (sorry for those that may still be in denial – especially those of you who push it and wear shorts until the first few snow flurries fall from the sky), I wanted to make some butternut squash soup. YUM! Since I try to avoid dairy at all costs, I had to research a way to get that creamy goodness of soup without adding cream. I discovered cauliflower!

But of course!

I also wanted to add some protein and fiber to my soup, so I experimented and added lentils.

With soups, I try to add the ingredients in batches since the ingredients rarely ever all fit into the blender at once. But that was fine…it was definitely worth the extra effort!

I was worried that the soup would lose its sweetnees because of the lentils, but really, it had a nice “earthy” flavour to it and was quite hearty.

Here it is:

Some quick health benefits of lentils, in case you’re dying to know:

  • lowers cholesterol
  • balances blood sugar
  • high in fiber
  • full of minerals
  • good source of protein

More great benefits are listed here.

So now, I try to incorporate this magical fruit into soups, stews, stir fries, salads, sauces to get my fiber and protein. Every little bit helps, right?

Here’s how to make it…

Butternut Squash and Cauliflower with Lentil Soup

  • 1 medium butternut squash, cut in half and cooked with 1 tsp of butter and 1/4 tsp of cinamon in each half
  • 1/4 cup of brown lentils – cooked
  • 1 cup of cauliflower florets – steamed
  • 1 garlic clove – steamed
  • 1 cup of chicken stock
  • 1 cup of water
  • 1/4 tsp of chilli flakes
  • 1/4 tsp of garam masala
  • 1 tsp of all spice
  • 2 tsp of coriander
  • 1/4 tsp of salt
  • 1/4 tsp of pepper

Method:

1. Cut a medium sized squash in half and scoop out the gooky stuff in the middle. Add 1/4 tsp of cinamon and 1 tsp of butter to each half. Place the halves in a baking dish with 1 cup of water in the dish so that that squash does not dry out. Bake for 1 hour at 350F.

2. Cook the lentils.

3. Steam 1 cup of cauliflower.

4. When the squash is cooked, scoop out the squash and place in a blender of food processor. Add the cauliflower and lentils, and gradually add enough chicken stock so that it blends.

5. Add garlic,  chilli flakes, garam masala, spice, salt and pepper.

6. Blend and serve immediately.

Serves 6 to 8

Enjoy!

Just left of leftovers.

What’s so great about leftovers? Especially a mish-mash of veggies sitting in your fridge that don’t quite fit into any other recipe?

You know what?

What?

They’re great for making soup!

The other day, when I was looking through my fridge, I noticed that I had about a handful of spinach, half of a head of cauliflower and a half a bag of baby carrots that weren’t going to eat themselves and I couuldn’t think for the life of me what I could use these for. Then it hit me…I decided to get creative and make a soup out of them. Yes! Genius! I know it’s about 40c here, BUT I couldn’t let these go to waste and it’s SO easy to make soup. Plus, I’m feeling pretty confident these days about my mad cooking skillz so I decided to try out my very own original recipe (though I’m sure someone has made this at some point in time). Anyways, it was easy, and delicious!

If you love creamy soups with a bit of kick, then this will totally be up your alley.

Ingredients:

  • ½ head of cauliflower
  • 1 cup of baby carrots
  • 1 handful of spinach
  • 1 TBSP of chopped ginger
  • 1 TBSP of chopped jalapeno pepper (don’t feel pressure if you don’t like it hot)
  • 1/3 TSP of all spice
  • 1/3 TSP of paprika
  • A pinch of salt or salt to taste
  • 1 cup veg broth or enough to add consistency
  • A dollop of goat cheese (optional, but amazing!)

Method:

  1. Steam the cauliflower, carrots, ginger and jalapeno pepper until soft. Test it by sticking a fork in the carrots and cauliflower.
  2. Add some of the steamed veggies, the spinach and spices to a blender. Slowly add the veggie broth to blend. Slowly add broth and veggies until all ingredients are mixed.
  3. This will be a hot soup, so make sure that your blender or food processor can handle the heat.
  4. Serve immediately and add that dollop of goat cheese and mix it in the soup.

TIP: Freeze extra portions for later!

Serving: Makes about 4-6 cups.

Time: However long it takes to steam your veggies plus 10 minutes of blending.

Enjoy!