Winter is coming, there is no doubt. Since I relocated to Illinois in June there has been nothing but talk of winter, of the snow to come, of being breathless and freezing asses off.
Well, today I got my first taste of a little snow and a chill on my fingers and toes. I HAVE THE FEAR! My Irish body is in for a shock so it’s time to toughen up.
I love creating vegan soups. I know there are millions upon millions of soup recipes, and honestly, I do not know too many people who make soup at home these days. Do you?
But, I make really simple, fast soups for my clients at Odes of Food and as their personal chef get nothing but compliments due to simplicity plus the goodness…no flour, no meat stocks hey i even usually make this soup with just water minus veg stock.
If you do have the time to make a good veg stock by all means please do but for this easy recipe it is unnecessary.
I’m a huge soup fan. The variations are endless and the health benefits top of the world. Try this recipe and let me know what you think in the comments.
Also, tell me your favourite soups. I’m always in the lookout for new ideas and off-the-charts bonkers recipes.
Happy eating
This is one of, if not my favourite fast vegan soups to make. The curry powder has fantastic potential benefits. You can also use turmeric, fenugreek, mustard seeds, coriander, cinnamon and ginger. Great to beat away colds.
Also, you can switch ingredients if you do not like them. Just keep the same simple cooking approach. Some people do not like honey, just omit it.
- 2 1/2 L Water (vegetable stock optional)
- 2 TBSP Honey
- 2 Buttenut squash (You can use 1 small pumpkin or 6 Sweet potatoes instead too)
- 1 TBSP Medium curry powder
- 1 Orange
- Sea Salt/ Craked black pepper
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Place your water/stock into a large pot to heat at a medium temperature while you prep your ingredients. Let simmer.
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Peel, deseed, roughly chop the squash and add to pot (optional: wash seeds, dry, toss in cayenne and salt, roast for 7 minutes. Great snack or add to soup when serving)
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Grate the orange skin and add to the pot along with the spices. Juice the orange and hold it back. (Eat the damn flesh of it too, no waste)
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Leave simmering. Check with the back of a spoon when the squash is cooked, add honey and orange juice.
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If the squash is nice and soft, remove from the heat, add to blender or use hand blender. Add the juice of the orange (If too thick, thin with a little water/stock)
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Season with sea salt and black pepper until you are smiling with joy at the flavor.
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Serve with a little sprinkled cinnamon and toasted seeds.
Prepare for the winter. Yes, I have the fear big time. This will be an emotional human toughness test.
And tell me all about soups you love in the comment box.
Enjoy!
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