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Just Made Some Soup.
41 Answers
I know it's summer but I just fancied it.
I've made a sweet potato, red lentil and coconut soup with Thai flavours. I'll take to work tomorrow with a dollop of caramelised onion hummus and either some warmed wholemeal pitta or peshwari naan, depending on what I can find in the freezer.
I've made a sweet potato, red lentil and coconut soup with Thai flavours. I'll take to work tomorrow with a dollop of caramelised onion hummus and either some warmed wholemeal pitta or peshwari naan, depending on what I can find in the freezer.
Answers
A friend gave me the recipe for spicy butternut squash soup and it's become our all time favourite, sounds similar to yours NoM. It involves a tin of coconut milk too but I can't taste the coconut, it just makes it very smooth and creamy. Hmm, might have to make some soon...
12:30 Fri 19th Aug 2016
For my soups, rocky, I avoid direct machinery....my mouli is the most heaven-sent kitchen gadget for extracting natural juices for a soup, coulis or whatever.....and it doubles up as an extra strainer....
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I don't know what I did to deserve best answer NoM, but thanks anyway :)
Apart from leek and potato, and the spicy butternut squash one, my soups tend to be made from whatever veg are hanging around. They get chopped up..no pre frying..bunged in a large pan with enough water to cover them and simmered for twenty minutes. I then add whatever seasoning I fancy, sometimes it's a stock cube, sometimes just salt and pepper, sometimes spice.
Depending on whether or not we fancy a thick soup, I remove half then whizz the remaining half in the pan with the whizzer, then return the unwhizzed veg to the pan.
Sometimes a tin of chopped tomato goes in, sometimes a tin of kidney or other beans, sometimes some pasta. We both just love soup, don't think I've ever made one of my 'leftover veg' ones which we haven't enjoyed.
I now need soup. Now. Immediately. :o)
Apart from leek and potato, and the spicy butternut squash one, my soups tend to be made from whatever veg are hanging around. They get chopped up..no pre frying..bunged in a large pan with enough water to cover them and simmered for twenty minutes. I then add whatever seasoning I fancy, sometimes it's a stock cube, sometimes just salt and pepper, sometimes spice.
Depending on whether or not we fancy a thick soup, I remove half then whizz the remaining half in the pan with the whizzer, then return the unwhizzed veg to the pan.
Sometimes a tin of chopped tomato goes in, sometimes a tin of kidney or other beans, sometimes some pasta. We both just love soup, don't think I've ever made one of my 'leftover veg' ones which we haven't enjoyed.
I now need soup. Now. Immediately. :o)
