Sunday, October 19, 2014

Everything Autumn Soup

Cabbage, butternut squash, pumpkin, onion, turnip, carrot, celery, and garlic were all cooked until extremely soft. Spices can include any combination of: cinnamon, garam masala, ginger, tumeric, fennel, curry, corriander, cumin, etc. I skipped the browning-with-oil stage and jumped right to boiling everything in vegetable stock. I didn't notice a difference in the final product, and enjoyed how light and clean it was to eat! When the vegetables are good and mushy, use an immersion blender to keep the mess to a minimum. If you do use a stand-blender, be conscious of the mixture's heat being whirled around in a confined appliance. Put a tea towel over the lid of the blender incase things get rowdy... To make it even more lovely and silky, run the lot through a fine sieve before serving.

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