2008 will be soup-er!
I can't believe it's 2008! Where are the robots and hover-crafts we were promised back in the nineties? I always get a little down in the New Year. Not sure why, but it seems it's yet another time to reflect that I am not where I want to be, physically, geographically or emotionally! This year I am trying to focus on the good things ahead. My sweet Ella will start school in September and that is going to be a huge adjustment here, so one of big goals is to appreciate all the time I have with her until then. This includes lots of cooking - she's my biggest helper! The girls are really on a big soup kick right now and love to help make and eat it. I love making vegetable soups and find it's a great way to highlight the natural sweetness of root vegetables and fill the kids up with nothing but goodness! Here are two simple recipes that I have been making a lot of lately.
The Thai inspired soup is super easy and full of goodies. You can adjust the amount of curry paste to your desired level of heat. I keep it light for the girls and then add a bit extra to my bowl. Also - how have I lived this long without mange tout (snow peas)? Seriously - is there anything bad about them? You can eat them raw, blanch them, even cruelly overcook them and they are still delicious! Something tells me 2008 will see a lot of mange tout in this house!
The butternut squash recipe is a really easy frugal recipe. You can add additional vegetables to bulk it up, but I find just the three work really well. Make some garlic croûtons with old bread for a decadent topping! This is based on the Avoca Cafe book 2 version - I read it once then sent the book on to Amy - so this is all I remembered, but it's yummy so who cares?
Butternut Squash Soup
Ingredients:- 1 large red skin potato, peeled and diced
- 1 whole butternut squash, de-seeded and sliced in half
- 1 large carrot, peeled and roughly chopped
- 1 red onion, peeled and roughly chopped
- 1 inch piece root ginger, grated
- 1-2 litres vegetable stock/nage
- 2 cloves garlic, finely chopped
- 2 tbsp olive oil
- 3-4 slices stale bread, crusts removed and cubed
- cream to garnish
- parsley to garnish
Saute the chopped carrots, potato and onion in a large pot with some olive oil. Allow to soften slightly. Scoop the flesh from the squash and add to pot. Top up with vegetable stock and add the grated ginger. Allow to simmer until all vegetables are tender. Puree with a stick/immersion blender. If too thick, add more stock. Season with salt and pepper.
To make the croûtons heat up the olive oil in a pan and add the bread. Once the bread is beginning to crisp up and brown add in the garlic, stirring until fragrant and soft, but not browned.
To serve pour soup in a bowl. Drizzle with some cream, top with some croûtons and sprinkle with some fresh parsley or coriander (cilantro.)
Ingredients:- 1 chicken fillet, breast, thinly sliced (you could use prawns instead)
- 1 white onion, thinly sliced vertically
- 1 tbsp olive oil
- 1 tbsp (or more to taste) Thai curry paste (green or red, whichever you prefer)
- 200g mange tout (feel free to use other veg as well, green beans or asparagus work well)
- 100g (dry weight) vermicelli rice noodles, cooked per packet instructions
- 200ml coconut milk (you can use light, if watching fat)
- 800ml chicken stock
- coriander (cilantro) to garnish
On another note - the Irish Blog Awards are accepting nominations for 2008. There are lots of new categories including best food blog - so if you feel inclined head over and vote for your favourites!
Happy New Year everyone! Thank you for all your support and comments during the past year - it has meant much! Look forward to more recipes and fun this year. Feel free to send any recipes you think I should try and I will do so and post them on the site. No lamb or courgette (zucchini) please! Other than that I'll try anything! ;-)
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