Pumpkin-Sweet Potato Soup
Adapted from gluten-free goddess' recipe
1 medium onion, diced
4 carrots, peeled and chopped
2 celery stalks, chopped
1/2 t ground ginger
1/4 t nutmeg
1/2 t curry powder
1/4 t cayenne
salt and pepper to taste
2 cups of pumpkin puree (or a can of pumpkin)
1 large sweet potato, peeled and cubed
6 c vegetable broth (or 6 c water + 6 T soy sauce)
3 t white wine
Directions:
Heat oil over medium heat.
Add onions and saute for 5 minutes, until soft.
Add carrots and celery and stir in spices.
Reduce heat and cook for about 10 minutes (don't let the onions brown!)
Stir in pumpkin, sweet potatoes, vegetable broth and wine.
Cover and bring to a boil.
Reduce heat and simmer for 30 minutes, until veggies are tender.
Remove from heat and allow to cool slightly.
Ladel soup into food processor or blender (do not fill more than halfway or else you will be seeping soup)
Puree until smooth.
Adjust seasonings to taste.
Spoon into a bowl and garnish with rosemary flat bread (below).
Adapted from gluten-free goddess' recipe
Rosemary flat bread too!
Ingredients:
2 T olive oil1 medium onion, diced
4 carrots, peeled and chopped
2 celery stalks, chopped
1/2 t ground ginger
1/4 t nutmeg
1/2 t curry powder
1/4 t cayenne
salt and pepper to taste
2 cups of pumpkin puree (or a can of pumpkin)
1 large sweet potato, peeled and cubed
6 c vegetable broth (or 6 c water + 6 T soy sauce)
3 t white wine
Directions:
Heat oil over medium heat.
Add onions and saute for 5 minutes, until soft.
Add carrots and celery and stir in spices.
Reduce heat and cook for about 10 minutes (don't let the onions brown!)
Stir in pumpkin, sweet potatoes, vegetable broth and wine.
Cover and bring to a boil.
Reduce heat and simmer for 30 minutes, until veggies are tender.
Remove from heat and allow to cool slightly.
Ladel soup into food processor or blender (do not fill more than halfway or else you will be seeping soup)
Puree until smooth.
Adjust seasonings to taste.
Spoon into a bowl and garnish with rosemary flat bread (below).
I spooned the leftovers into muffin tins and froze to prevent the insufferable 1 L frozen block of soup.
Frozen soup muffins!
Crispy Rosemary Flatbread Adapted from smitten kitchen, a blog that I recently ran across and deeply fell in love with.
This was a very satisfying recipe to make because of the ease of putting it all together. Plus, I would choose this crispy treat over a softer bread any day. I'm really looking forward to make it again with other spices; thyme, cinnamon and sugar for a little somethin sweet, cayenne for a little kick...
Ingredients:
1 3/4 cups spelt flour (I think any flour will do)
1 t dried rosemary
a few shakes of garlic granules
1 t baking powder
3/4 t salt
1/2 c water
1/4 c olive oil plus more for brushing
Directions:
Preheat oven to 450F with a baking pan inside.
Stir together dry ingredients in a bowl.
Gradually stir in water and oil.
Knead dough a few times.
Divide dough into 3 sections.
Brush top with a bit more oil and sprinkle on a little rosemary and salt.*
Slide round (still on parchment paper) onto preheated baking pan.
Bake about 8-10 minutes, until golden brown.
Remove flatbread from oven and parchment.
Reuse parchment for the next 2 rounds (whaddup waste reduction!)
Break into pieces and devour.
*I regret not lightly pre-cutting the rounds before baking. The breaking process was a bit messy and resulted in many crumbs.
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