Curried Squash Soup

Soup curryBrothSquash in pancurry

Soup season is upon us! So much deliciousness in one giant pot! I just kind of made this one up as I went along and it turned out so good! So try it out for yourself and see if you like it!

I love soups because they are super affordable and make so so much. Plus it’s seems to be so nourishing to sit down to a nice piping hot bowl of soup.

————–

Ingredients

Broth

5 cups of Water

1/4 yellow onion

3 Carrots

1/2 cup Cabbage

1/2 cup Kale

Soup

1 Squash (any variety)

1 Large Yam

Vegan butter

Salt

Pepper

1/2 Yellow Onion

2-3 Carrots

1 can Coconut Milk (simple brand)

1/4 cup Madras Curry Peppery Coconut with Coriander Sauce

1 tsp Paprika

1 tbsp Cumin

1 tbsp Coriander

Toppings

Cilantro

Feta

Lemon or Lime

Avocado

Serves: 10-12

Side (optional)

Jasmine Rice

Time: 50-60 min

————–

Turn on the oven to 350 degrees. Take your squash and cut it in half (Or, if you have issues opening it, you can do what I did, which was drop it off my balcony to get it to crack open). Take out a baking pan and place the squash in it skin side down. Take a small scoop of vegan butter and place it in the middle of the squash. Sprinkle with salt and pepper and set it in the oven. Set the timer for 45 minutes.

Next, take out a bid pot and fill it with the water for your broth. You can, of course, just buy vegetable or chicken broth, but there’s no fun in that and this tastes way better! Chop up and peel yam, cut onion, carrots, cabbage, and kale or substitute any vegetable you would like to make the broth. Set on medium/ow heat. Cover with a lid and let cook for 45 minutes.

If you would like to serve with rice, in the last ten minutes on the timer, make about 1/4 cup of rice for every two people you want to serve. Have a 2:1 ratio of water. So if you preserving a family of four you would have 1/2 cup of rice and 1 cup of water. Put water in a pot on high heat. Add about 1 tbsp olive oil. Once boiling, add rice, cover with a lid, and put on medium/low heat for 10 minutes.

Once your squash is done and your broth is ready, take the squash out of the oven. Let it cool for a few minutes and then take off the peel. Place the squash in a blender, along with raw carrots and onion. Cover with the broth you just made and blend. It’s okay if you need to do several rounds to fit it all in your blender. Once all of the veggies are blended and in the big pot on medium heat, add a big pinch of salt and a big pinch of pepper. Add paprika, cumin, coriander, coconut milk and curry. If you can’t find this brand, use can definitely use another or add in regular curry powder (if using powder only add in 1-2 tbsp). Stir well and serve. If you would like, you can garnish with cilantro, feta, avocado, and squeeze lemon over it.

enjoy ❤

 

Meet Your New Favorite Snack: Broccoli Tots

Broccoli Tots

Broccoli is the new potato this season, folks! These little tots are heavenly and will make you wonder why you’ve been wasting your time eating frozen pieces of shredded potato your whole life. Trust me.

———————

Ingredients

1 cup Broccoli

1/4-1/2 cup Cauliflower

1/2 Yellow Onion

Coconut oil

1 tsp Salt

1 tsp Pepper

2 Eggs

1/2 cup Cheddar Cheese

1/2-3/4 cup Italian Bread Crumbs

Dipping Sauce

Ketchup or Ranch Dressing

———————

To begin, set the oven to 400 degrees. Take your broccoli, cauliflower, and onion and chop finely. Place in a large or medium sized bowl and add eggs, shredded cheddar cheese, salt, pepper, and breadcrumbs. Mix the contents with a machine mixer or your hands. Take out a baking sheet and grease it with coconut oil. Make your tots and then place in the oven for 20-25 minutes. Once they are golden on the top, take them out and let them cool for five minutes. After that grab yourself some ketchup and you are ready to go! This meal is a great side dish or a nice snack. ❤

Follow my blog to get access to more recipes! As always, leave a comment or any questions you have bellow!