Home again, time to make #soup with one onion, chopped cabbage, butternut squash, two sweet potatoes, one yam, bay leaf, garlic, one can of unsweetened coconut milk, olive oil, turmeric, dry rosemary, mint, pink salt, pepper, fire vinegar, and may add some lime and ginger later.
Raw spinach soup garnished with mushrooms😍. Seasoned with thyme, salt and pepper. Some spring onions on top. Delicious, satisfying and ready made in app 15 minutes 👍 // Kjapt, smakfullt og mettende måltid: Rå spinatsuppe av tomater, appelsinjuice, hvitløk. Litt løk, sitron, og blendet med en stor haug med spinat. Tørrstekt sjampinjong, krydret med timian, salt og pepper. Vårløk til slutt. Nammmm😍
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There is a little Fall chill in the air. The windows are open and there is a pot of soup on the stove. And not just any old soup.... My Grandmas Pasta Fagiole 😘 It’s a glorious Thursday!
Grandmas Pasta Fagiole
(Watch my stories to see how I made this!)
Two 14oz cans of chick peas, drained and rinsed
Two 14oz cans of Cannellini beans, drained and rinsed
4 cups of chicken stock
3 tablespoons olive oil
2 tablespoons fresh chopped rosemary
6-7 cloves of chopped garlic
One 28oz can crushed tomatoes
One 15 oz can diced tomatoes
1 lb dry Ditalini Pasta
1 teaspoon chili flakes
Salt and pepper
Combine all the beans into a bowl. Remove half of them and set aside. With a potato masher, mash the remaining beans in the bowl into a chunky paste. Once smashed, add the whole beans to it. Set aside.
Sauté up the chopped garlic in the 3 tbls of olive oil over medium heat. When it begins to brown, add the crushed and diced tomatoes. Season with salt and pepper and add in the rosemary. Bring to boil and reduce to simmer for 10 minutes.
Add in the chicken broth, all the beans and the chili flakes. Stir until all combined, bring to a boil and reduce to simmer for 10 minutes.
Add the pasta and stir well. Cook the pasta over Medium heat until just cooked. About 6-8 minutes. Keep in mind you don’t want to overcook the pasta. Even after you remove from the heat, the pasta will continue cooking in the soup so you want to be sure to take it off the burner before it’s completely cooked through.
Also the beans and the pasta tend to absorb all the liquid in the soup, so add as much water or broth as you want to thin it out to your desired consistency. Check for seasoning.
To serve, drizzle with olive oil and sprinkle with Parmesan cheese. Pass around with chili flakes
Crema de calabaza y patata con tofu ahumado que encuentro @supermercadosveritas .
Semillas de sésamo, albahaca, pimienta y cebolla chalota salteada
La calabaza la he comprado ya cortada y la he hecho en una #vaporera junto con la patata. Te ahorras el tiempo de espera hasta que hierve el agua, estar controlando la olla y en mi opinión es más fácil de limpiar
As we are approaching autumn🍂, I am getting more and more inspired with new, healthy comfort food recipes! My garden haul (see last post) included these delicious buttercup squash, so a soup was definitely in order! 😋Roasting squash brings out its natural sweetness, and paired with coconut milk and aromatic spices, this Curry Roasted Squash Soup will definitely be made time and time again!
The best part? The maple pumpkin seeds on top. I may or may not have made extra for snacking (and they may or may not be all gone). Here’s how to make it!👇🏼
• 1 buttercup squash, halved lengthwise, roasted at 375 for 1 hour (or whatever squash you have on hand)
• 1 tbsp oil
• 1 large chopped onion
• 1 tsp minced or puréed garlic
• 1 small seeded and chopped jalapeño
• 1 medium chopped apple
• 1 tsp each curry powder, cumin and garam masala
• 1 tbsp maple syrup
• 1 container reduced sodium chicken broth
• 1 can light coconut milk
Step 1: in a large pot, sauté onions in oil until translucent. Add garlic, jalapeño, apple and spices and sauté 1 minute more.
Step 2: add roasted squash, chicken broth and coconut milk. Bring to a boil and reduce to simmer until apples are soft.
Step 3: blend until smooth with an immersion blender.
Step 4: garnish with plain yogurt and maple roasted pumpkin seeds (on a parchment lined baking sheet, add 2 tbsp maple syrup to 1/4 cup pumpkin seeds and toast in 350 degree oven until maple syrup is bubbling and starts to thicken- let cool and use as garnish). 💭💭What is your favourite squash?? Comment below! #squash#soup#autumn#fall#comfortfood#fallsoup#buttercupsquash#apple#curry#garammasala#healthyfood#vegetables#veggies#eatyourveggies#halfyourplate#pumpkinseeds#maple#syrup#greekyogurt#foodie#peieats#princeedwardisland#foodtography#foodphotography#canonphotography