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Posts Tagged ‘soup’

Sundays in the Kitchen

We’ve spent the last few Sundays in the kitchen baking and cooking for the next week. What’s your most recent creation?

The Baha Baked Black Beans recipe…we always have to boil and bake them for much longer than they do at Rebar.

6 Strand Braided Challah…we’ve made these loaves the last few weekends and have enough bread for toast and sandwiches all week!

(photo via Straight from the Farm)

I’ve also been making lots of pumpkin soups lately (Curry Apple Pumpkin & Pumpkin Pear being my top 2 favorites) with the giant pumpkin that I picked from our wee patch out front!

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Roasted Veggie Soup

A Saturday spent in the kitchen making homemade treats is one of my most favorite things to do (especially when it’s wind/rainy outside and I have a pot of tea on). I borrowed a recipe that my boss made for our United Way Campaign wrap up party. Each staff member and volunteer made a donation to the campaign and we had a lovely meal together (our organization raised just over $4000 for the United Way!). See the adapted recipe below and please let me know if you try it or if you have any questions.


ROASTED VEGETABLE SOUP WITH CHILLIS AND LIME

1 butternut squash (about 1” cubes)

1 large yam (1” cubes)

3 carrots (cut in 1/2 “ sticks)

1 onion (chopped into 6-8 pieces)

3 cloves garlic (chopped)

2 tbsp olive oil

Pinch of thyme

Pinch of chipolte pepper

4 c *homemade veggie broth

1 jalapeno pepper

Juice and grated rind of a lime

Roasting Vegetables:

Toss squash, yam, carrots, onion, thyme and garlic in olive oil. Put into a large baking dish. Oven roast at 400 for about 40 minutes or until veggies are tender. Turn veggies half-way through.

While veggies are roasting:

Bring stock to a simmer. Cut three long slits in each jalapeno and then add to stock. Cook for about 15 minutes. Remove pepper. Add roasted veggies to stock along with lime juice and grated rind. Then puree the soup in batches. Return pureed soup to pan and heat through.

*Homemade Veggie Broth

My amazing sister left me a wonderful phone message one evening, explaining how she has been making her own veggie broth (she is an eco-inspiration!). Rather than composting her organic veggie scraps (onions, peelings, soft tomatoes, etc) she goes one step further and keeps them all in a bag in her freezer. Once the bag is full, she puts them in a pot, covers everything with water and boils the goodness down into a concentrated veggie broth. She tells me this can take h-o-u-r-s and sometimes she puts it in the fridge overnight and continues the boiling process the next day. She then puts the mixture through a mesh strainer and squeezes all the liquid out, so that you only have a mushy mess left in the strainer. She pours the broth into ice-cube trays so that she can use it as she need it. “Why use one of those big salty tetra packs of broth if your recipe only calls for a 1/4 cup?!” And more importantly, now you know exactly where your broth came from and it tastes different every time! Thanks Sis – my totally homemade soup got rave reviews!

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