Another fun and delicious fall soup!
1 tbls olive oil
1/2 cup chopped carrot
1/2 cup chopped celery
1/3 cup chopped onion
1 1/2 lbs butternut squash, seeded and cut into 1-inch cubes (about3 1/2 cups)
2 medium apples, cored and cut into 1/2-inch pieces
4 cups chicken broth (I used my left-over veggie broth)
in a big pot, heat oil on medium. Add carrots, celery, and onions. Cook for 8-10 minutes or until tender and brown. Add squash, apples, and broth. Bring to boil. Reduce heat and simmer for about 20 minutes or until squash is tender. Cool slightly
Puree soup in blender or food processor, and in a couple batches if needed. Add pepper and croutons (we skipped the croutons)
Recipe from: some parenting magazine....I forget which one
Wednesday, September 21, 2011
Tuesday, September 20, 2011
A good fall meal. I've never tasted anything quite like it. Give it a try!
-1/4 cup safflower oil
-1 medium onion, diced
-2 small tomatoes, diced
-1 tsp fresh minced ginger
-1 1/2 tsp turmeric
-1 tsp cumin
-1 tsp ground coriander
-1/2 tsp cinnamon
-1/8 tsp cayenne
fine sea salt
2-3 medium sweet potatoes, peeled and cut into 3/4 cubes
7 cups vegetable broth*
1 cup brown lentils
Heat oil over medium heat in large deep pot. Add the onions and cook for about 2 minutes. Stir in tomatoes and ginger and cook for another 2 to 3 minutes. Stir in the turmeric, cumin, coriander, cinnamon, cayenne, and a small pinch of salt. Cook and stir for 2 minutes.
Add sweet potatoes, broth, and lentils. Stir well, and bring to a boil over high heat. When the mixture comes to a boil, reduce heat, cover, and simmer for about 40 minutes or until lentils and potatoes are soft.
*Veggie Broth - Amateur Style
Take carrots, celery, and onions and chop them. Throw in a big pot full of water then add 2 bay leaves, salt and pepper and simmer for a couple hours. Strain and use. Freeze remaining broth.
Recipe from: The Kind Diet