The following soup recipe and this posting are for Kevin (who by virtue of living in the UAE can't read this- but that's okay).
Oh my goodness - let me write that again: GOODNESS. That is the word I would use to describe the delicious, nutritious, olfactory pleasing soupie goodness that came splashing out of my pot yesterday afternoon (note: do NOT turn your handblender on to puree unless you have installed some type of guard around the blender or wear body-rubber).
The weather is on the lovely side of stormy and my toes are almost chilly - this weather calls for nothing other than soup (it isn't quite time for the stick to your insides stylings of vegan chili).
I had a couple of misfit squash hanging around the house yesterday, and the sweet potato was looking at me a little funny, so I did what any self-respecting vegan would do and brought them (and some garlic) together for a good old conversation that saw at least one of us in a pot later that same day.
Here is the recipe:
1 butternut squash (peel the mother and than chunk it up nice and big)
2 sweet tatters (cut into cubes)
1 onion (diced)
4 cloves of garlic
1 yellow zucchini
2 cups of lentils
2 apples (just NOT fujis...fuji apples MUST be eaten in great abundance right about...NOW!)
1 can of fava beans
3 sprigs of rosemary
Fresh basil leaf rippings
Sea salt (only if you want...I actually decided against it)
8 cups of water (or veggie stock)
Okay - so simple. And no oil - which means no fat...I was just being lazy and didn't want to bother with the frying/sauteing of the veggies.....
1. Cut your squash, tatters and apples up - and throw them into a nice big pot, add 1.5 cups of water, your spices/herbs and get a nice simmer going.
Let the water reduce down a wee bit (I would give it a good 10 mins) and than add the rest of your other 6.5 cups of water and your zuch.
Leave to simmer for 30 minutes (go and take a nice warm shower - but please, learning from my fire alarm inducing lesson, turn the burner down to 'min')
Now you can puree - remember - watch the splash factor.
Add the beans and the lentils and let simmer another 25 minutes.
Don't puree again (ie. leave the lentils alone!)
Serve with a sprinkle of crushed peanuts!
I enjoyed a second helping avec cabbage for my dinner tonight...couldn't beat the bread and roses party I should have been attending but it will have to do.
Here is a photo of tonight's reheat spectacular:
(Sorry about the lack o' focus).
My brain must be still stuck on my Tuesday and Wednesday lecture where I bored my students with my rant on parenthetical referencing styles (MLA) because I have used an abundance of parenthesis in this posting...wow.
Enjoy the soup! I did. Three times.
Vegan sweet potato, feta and sauerkraut muffins
37 minutes ago