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| Yes, this is a picture of my soup! |
Only the pure in heart can make a good soup...
-Ludwig van Beethoven
When I’m making soups like these, that are puréed after the initial cooking, I really try and use either “like colored” ingredients or white ingredients. For instance, butternut squash is a golden orange color, so I like to use things like yams, carrots, potatoes, cauliflower, white onion, cayenne pepper and chill pepper. The reasoning is that at the end, when you puree the soup it remains a healthy and appetizing color. If you aren’t careful, and you decide to use, say, some dark green vegetables with this recipe it may taste really good, but it will end up being a nasty brownish color. I don’t know about you, but I like my food to look as good as it tastes!
Whatcha Need:
1 medium butternut squash, peeled, seeds removed, and cubed
1 cup of chopped cauliflower
1 medium white onion, diced
1 medium yam, peeled and cubed
1 cup of chopped carrots
3 cloves of crushed garlic (or 1 tablespoon of garlic powder)
1 box or 3 cans of ready to use chicken broth (or vegetable broth if you are vegetarian)
1 tablespoon of chili powder
1 tablespoon of paprika
1 teaspoon of cayenne pepper
1 teaspoon of cumin
1 teaspoon of celery seed
1 teaspoon of parsley
1 teaspoon of celery seed
1 teaspoon of parsley
2 tablespoons of olive oil (butter if you are not on a cleanse, or if you prefer!)
Salt and Pepper to taste
Directions:
In a large pot, or I prefer my cast iron pan, sauté all the vegetables together with the spices and 1 cup of broth for about 20 minutes, stirring frequently, until all the veggies are able to be mashed easily with a fork. Transfer the mixture in quarters to a blender or food processor and add one cup of broth each time to allow for easy blending. Put the mixture into a soup pot and set to simmer. Taste the soup and add salt and pepper or more of the paprika or chili pepper until you have the desired taste! Enjoy!
***The non- cleanse version***
When not on a cleanse, I will also dice up about a cup of ham and fry in a non-stick pan with no oil until slightly browned and transfer it to the soup to simmer for about 10 minutes. Then I will add a dollop of sour-cream and diced green onions when serving! Even more fantastic!
Happy eating!!
2 comments:
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