Thanks so much to Doug from The Kitchen Professor my guest blogger today for some great tips about how to make your own vegetable stock. This tastes so much better than anything you can buy in the store!
I don’t know about you…
But I always seem to be out of vegetable stock whenever I need it.
There are some big advantages to making your own vegetable stock:
1. You won’t feel silly when you don’t have it and need it.
2. You can control the amount of salt, i.e. sodium, in your meal.
3. It is much cheaper to make your own stock than to buy it premade.
The weather turned here this week. Last week, we were running around in huge piles of leaves in our T-Shirts. This week, we’re in wellies and big coats and I’m secretly thrilled. I love the colder weather and all the beautiful colors everywhere in the autumn. What better excuse than to pull out my crockpot and make more soup! This is one of those soups takes very little time and yet tastes very rich and delicious and leaves your kitchen smelling superb. It’s vegan and dairy free. The red lentils add extra protein and iron. The ingredients are simple and you don’t need to spend much on them. Simply chop and prepare all the ingredients and pop into your crockpot. And you’ll have a delicious lunch or simple supper ready for you just a few hours later.
Last weekend, I went apple and pumpkin picking with my family in beautiful upstate New York. As we were about to choose a large pumpkin to carve for Halloween, I spotted a field of butternut squash growing close by. It’s always fascinating to see vegetables growing and to pick them right then and there. It’s my dream to have an organic vegetable garden but for now, visiting local farms and selecting their produce is wonderful too. I picked the butternut squash (above) and when we got home made this simple soup. I love it when the weather cools down enough that I can eat soup for lunch every day.
Chilled soup has got to be one of the best ways to survive a hot New York summer. I love to make gazpacho when I have an excess of tomatoes but recently I’ve been experimenting with some different chilled soups. I always thought chilled soups should be tomato based so working with zucchini, celery and a few other ingredients actually surprised me. This zucchini soup is light in flavor, delicate and so cooling. Cleansing and delicious, it’s a perfect way to use up some of your excess zucchini and mix in other ingredients. I love to include this soup as part of my summer detox and it gets rave reviews every time!
COOL CREAM OF ZUCCHINI
(Makes 2 Servings)
1 medium zucchini, unpeeled and sliced or chopped
1 1⁄2 teaspoons miso
1 stalk celery, chopped
1 small clove raw garlic, minced
1/2 teaspoon sea salt
1 tablespoon extra virgin olive oil
3⁄4 cup filtered water
2 teaspoons dried oregano
1 tablespoon fresh lemon juice
- Prepare all the ingredients and put them in a blender.
- Blend until smooth and creamy.
- Chill in the refrigerator for 30 minutes and serve with chopped basil or parsley as a garnish.
I’m getting everything together for my Spring Into Health detox and the recipes are just so healthy and delicious. Ready for a sneak peak from the detox? Try this refreshing coconut leek soup this week. It contains cauliflower, leeks, garlic and coconut milk which combine together for a creamy and delicious soup for lunch. Spring is in the air!
Delicious seasonal butternut squash
October is my favorite month of the year. The leaves are starting to change color, everyone is in full back-to-school mode and settled into routines and the Farmer’s Markets is bursting with autumn vegetables. Of course, as I write this blog it’s 85 degrees in NYC and we are still in shorts and t-shirts so I’m hopeful for some cool drizzly days soon when I can dust off my boots, wrap up in a big scarf and enjoy the season. And make soup. Why not try this easy butternut squash soup this week. It’s not fiddly (no peeling, cutting and cursing at raw butternut squash as you try to chop it up to fit in your pot) as it’s roasted in the oven and has some seasonal apple for extra flavor and sweetness. Enjoy!
2 medium butternut squash, cut in half lengthwise and seeds removed
olive or coconut oil
4 carrots, chopped
1 medium Honeycrisp or Gala apple, cored and diced
1 medium onion, diced
6 fresh sage leaves or 1 teaspoon dried sage
2 cups vegetable or chicken broth
3 cups water
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Garnish: roasted pumpkin seeds or chopped parsley
Roasted butternut squash soup
- Heat the oven to 425°F
- Place the squash pieces cut-side up on the baking sheet lined with aluminum foil. Brush olive or coconut oil all over the tops of the squash. Roast until the squash is tender (about 1 hour) then cool on a wire rack.
- Place carrots, apple, onion, sage, a pinch of sea salt and pepper in a saucepan and cook until softened. Set aside.
- Scoop out the flesh of the squash and put it into the pan with the apple mixture. Discard the squash skin.
- Add the broth, water, pinch of sea salt and pepper and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally for about 15 minutes. Remove the pan from the heat.
- Using a blender or immersion blender, purée the soup until smooth in batches. Add sea salt and pepper to taste.
- Garnish with roasted pumpkin seeds or fresh parsley.
Delicious chilled gazpacho soup
It’s official. I don’t plan to turn on my oven until September. It’s sticky and hot in NYC and so my summer diet consists of delicious smoothies, salads and chilled soups. That’s all I need to stay cool. Ever tried gazpacho? It’s a delicious, fresh-tasting chilled soup from Spain. I like to think of it as a salad in a cup. I picked up lots of gazpacho ingredients on my trip to the local Farmer’s Market at the weekend, threw them in the blender and made a big batch of soup in less than five minutes. This recipe is gluten free and detox friendly.
2 cups red tomatoes
1 small onion
1 green pepper
1-2 cloves crushed garlic
1 medium cucumber
4 cups cold tomato juice (this makes the gazpacho a vibrant red color)
1/4 cup parsley
Juice of 1/2 lemon & 1 lime
2 tablespoons red wine vinegar
1 tsp dried basil or 2 tbsps chopped fresh basil
1-2 tablespoons olive oil
Sea salt and black pepper to taste
- Roughly chop all vegetables
- Combine all ingredients in a blender and chill for at least 2 hours
- Serve in glasses with diced vegetables such as peppers, cucumbers and onions
Carmen Maura in ‘Women on the Verge of a Nervous Breakdown’ makes gazpacho