Butternut Broccoli Soup

IMG_0472 Happy Friday!

A simple post for the simplest of soups. Minimal ingredients, no fuss, fast to make but can be left all day to simmer……. And oh so very very good. 

This has been one of my go to soups this winter. Warming, hardy, comforting….every kind of soft cozy feeling that I need when I can't leave my house because it's so cold out that all I want to do is sit on the couch wrapped up in a blanket, with a book, and eat hot soup. (That's the my plan for the weekend) But it's also good for any type of weekend activities you might have… it't kind of the perfect soup.

IMG_0315The Stuff. A medium sized butternut squash, seeded and diced (no need to peel, but go for it if you want) About a pound of broccoli, (fresh or frozen) and a few shallots. Salt, pepper and a few cups of water. 

Note.. I didn't add any spices to this batch because I really love the flavor without anything. With that being said, I have made this same soup with sage, rosemary, turmeric, even curry. Almost any flavor works in this soup. 

IMG_0399    IMG_0364The chopped squash and broccoli go into a big pot with about 2-3 cups of water. Add about a tablespoon of salt and pepper. Lid up the pot and place on medium low heat for about a half hour, or unitl squash and broccoli is fork tender. Now blend together with either a emulsion stick blender or place in a blender for 3-5 minutes until completely smooth. Add enough water to keep things moving. Add more water if you want a thinner soup, less for a thicker soup. Season with more salt and pepper to taste. Once blended, place back in pot on simmer until ready to serve. 

When the soup is simmering, thinly slice the shallots and toss into a pan. Sauté until soft and fragrant. 

IMG_0426 Finish off with a drizzle of balsamic vinegar and top with the  sautéed shallots.IMG_0455

Soup and a spoon. So simple, so good.

Have a great weekend…..Try and stay warm!

-C


Butternut Broccoli Soup

The Stuff 

  • 1 medium butternut squash 
  • 1 pound of broccoli (crown and stem and can use frozen)
  • 4 shallots
  • Balsamic Vinegar
  • salt and pepper

Split squash in half, remove seeds, and dice into chunks.  Place in big pot. Chop up broccoli and add to pot. (or just add frozen chopped broccoli) Add water until stuff is about half way summered. Place a lid on the pot and cook on medium low heat for about 30 minutes or  until squash and broccoli are fork tender. Blend together with either a stick blender or place in a blender. Add enough water to keep things moving. Add more water if you want a thinner soup, less for a thicker soup. Add more salt and pepper to taste. Once blended, place back in pot on simmer until ready to serve. 

When the soup is on simmer, thinly slice the shallots and place in a pan to sautee until soft and fragrant.  

To serve, ladle soup into bowl, drizzle with balsamic vinegar, and top with sautéed shallot.

Eat with a spoon

Turmeric Ginger Carrot Soup

IMG_8806There is a joke about Vermonters, that all we talk about is the weather. Well, it's kind of true. But to our defense, we get a lot of weather, and it's always changing and intense and both lovely and crazy and all over. So yeah, we talk. A lot, about the weather. And on that topic, I am trying so hard not to complain, but honestly, I am getting a little sick, both physically and mentally from all of these  super, to freaking cold temperatures. Yesterday the high was 0 ( which was at like 2 in the morning)  and factor in the windchill, the temp stayed at like 25 below. It f**king sucks. I can't  stay outside for too long or else I will probably die. The dog  is having a hard time making it around the block before he gets ice paws, and the mister, well he even started wearing gloves (he wears a sweater all winter and never gets cold…..he is officially cold)

 And not only is the cold keeping us all indoors, but its making us all borderline sick. We both have been fighting something for the past few week. The headaches, stuffy nose, chest congestions. The puppy is getting super dry skin and gave himself a hot spot. BLAh!! Ok, enough! No more complaining

Because  I do really love the winter and all the pretty snow!!!!

But we are feeling kind of sick so to make us feel oh so much better, a fantastic, super tasty, healing, good for me, good for you, soup. Turmeric ginger carrot… oh man. Made with lots of ginger, turmeric and garlic and finished with a drizzle of raw honey. This soup is exactly what we need. All ingredients scream.. FEEL GOOD, BE WARM AND COZY! Almost everything in it has antibacterial and anti inflammatory properties. The veggies are hearty and heathy and just eating soup helps to keep hydrated. And the best part..it tastes so freaking amazing. 

So whether  you are feeling a little mah, or just a little hungry.…this soup is where it's at!

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Lots of chopped up carrots, a small onion, a little bit of cauliflower I had left over and a small beet. If you don't have the cauliflower and or a beet, just use  ares pepper or another 2 carrots.. no biggy. 

Then we have the fresh ginger ( you can use powdered) turmeric and garlic.  All the good healthy spicy and yummy stuff. 

IMG_8747I accidentally spilled the turmeric on the counter..but it kind of looks like I might have done it on purpose… yeah, let's go with that.  Chop the garlic and he ginger into    chunksIMG_8761And toss into the pot to warm and activate. Just a little toasty toast. 

IMG_8765And the veggies are roasted and tender and smell so good.  It took a lot of will power to not eat the whole pan right there.

IMG_8798I added the roasted veggies and 3 cups water straight into my pot  with the spices because I used an emulsion blender. If you are using normal blender, add the veggies, the toasted spices and the water to the blender and blend until smooth. Then transfer to a pot.

IMG_8832Pretty much all blended together….(I left a few big chunks in there to snack on while I was waiting to eat serve…I was really hungry) and let to simmer for a little longer...

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And now ladle into a bowl and get ready for a fantastic finish… drizzle a spoonful of raw honey into soup…….so so good. You could add the honey before serving, but heating it kills all the good antibacterial stuff so that's why we wait. Then  I sprinkle some chopped kale and chives. (do it if you want, but not necessary)

Now enjoy. Let the warmth wash over you and feel all those good spices helping to fight the good fight to keep you well and all the yummy to satisfy your hunger.

And lets hope for some warm (above 0!!) weather!

-C

Turmeric Ginger Carrot Soup

Ingredients

  • 5 large carrots
  • 1 small onion
  • 1 small beet*
  • quarter head cabbage ( or a cup of frozen)*
  • 2-3 teaspoons  turmeric 
  • 2-3 tablespoons fresh  ginger (1/2 teaspoon if using powdered)
  • 4-6 cloves garlic
  • salt pepper
  • raw honey (omit if vegan)

* If you don't have or want to use beet and or the cauliflower, you can use a red pepper, a small sweet potato, or just use a few more carrots. 

Chop all veggies into similar sized chunks and toss into a lightly oiled pan or on a baking sheet and sprinkle with salt.  Stick in oven at 425 for about 30 minutes or until all veggies are fork tender. 

In a large soup pot or dutch oven, toss chopped garlic, ginger and the turmeric and place on medium heat for a few minutes to activate the spices. Add the roasted veggies and 3 cups water to pot (if using emulsion blender) and blend until smooth. If using a blender, add the toasted spices, roasted veggie and 3 cups water and blend until smooth then transfer to a large pot or dutch oven. Add salt and pepper to taste. Turn heat down to  simmer and let cook for an addition 10 minutes. 

When ready to serve, ladle soup into bowl and drizzle a spoonful of raw honey into soup. Garnish with fresh chopped kale, chives, cabbage or whatever you want. (or nothing is good too)

bits of happy

What a week. It was my birthday, which if you know me, is not usually something I like to talk about. I'm not sure exactly why, but I am not really big on celebrating my own birthday. Or its more like I hide away from everyone around my birthday.  ( I am not good with attention) But this year I tried. I had a couple little dinners with family, went on a few good hikes, gave the dog a bath (had to mention it because it was so needed and I was so happy to have a cleaner, less smelly dog..which lasted all of about 12 hours)  and tried to relax and enjoy myself. The mister and I also did a bunch of little house repair projects that have been needed to be done (Birthday wish list). All and all, I had a good week. And now the birthday week is over and we can get back to normal, not bugging me, hectic, crazy, life. That makes me happy. Here are a few of my happy bits from the big week.

IMG_7285 A birthday bouquet of veggies. My lover knows me oh so well.

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I went to get myself a new skien if yarn and stumbled upon this wall display of sprinkles.. It took a lot to not buy a bunch.

IMG_7267 Every year I buy myself some special food for my birthday week. This is the bulk section at the local coop. They got in a bunch of new local dried beans!!!!  Local birthday week beans. ( yes, beans make me happy)

IMG_7291This hike was pretty treacherous, the whole trail was covered in this ice…. but look how cool it is. 

IMG_6368Huggable mountains

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Birthday hike with big trees and a happy dog. 

IMG_7300 Split peas with tons of purple cabbage and purple onions plus chunks or bright orange carrots.. So freaking pretty and so freaking tasty!

IMG_2073-1And last but not least..a throw back that made me smile…Moving day last summer. Our truck full of my house plants. I love my plants. 

So now we go onto the last week of January! (holy crap, where has the time go?)

Have a great week!

-C

Bits of Happy

 I spent a lot of time indoors this week, due to the fact that my eyelids would freeze shut when going out for more than a few minute..(for real, walking to the gym the other day, I had my head tightly wrapped and the condensation from my breath went up, into my eyes, and froze.)  I mean, I love winter, I love the cold, but I am not a huge fan of -30 with wind chill… I get cold bones.  After that morning, the mister insisted on diving me…Love. So we (me, Nick, and especially Washer) might have felt a little trapped this week, and when trapped inside, we get a little antsy, but we have been trying to make the most of it. Cooking, baking, cleaning, drawing, reading, knitting, drinking lots of coffee and tea, and overall trying to stay warm (and sane) Yup. trying to ward of the cabin fever, especially this year, living in a little tiny bit of a room with one window..has been a little difficult. And I know it's going to be a bitch when it hits. But it's all cool, We have plans in the making, places to look forward to, things to see. It always helps to have an adventure awaiting to keep the fever at bay.

Anyway, not a bad week, maybe a little stuffy, but nothing to complain to much about. Here are a few of highlights that made(make) me happy.

IMG_6387The kitchen, living room, dinning room, office…all over great room., covered in piles of clothes. Sometimes listening to music and folding laundry can be so, I don't know, peaceful. I just felt happy at this moment. (might be the fact that I know have some clean clothes and dish cloths)

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The trash dog and I went for a lovely little hike by ourselves…It was so nice to get out of the house. We both really really really needed it that day. And look how handsome he looks.. so red against the world. 

IMG_6865 Standing in line at the grocery store, saw this magazine and started to laugh. I love Oprah...but now…I really love Oprah. Best magazine cover ever!

IMG_6956Another picture of the pup. Letting his rino toy have the bed. A little pathetic…A lot cute

IMG_5755  I am doing little recipe testing and this situation in this pot is so freaking good! Just trying to work out a  few technical kinks. 

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I love to look up… don't forget to look up.

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I made a large quantity of banana dream (what I call banana ice cream). This stuff is like crack.. Once I start eating it, I can't stop. I might overdose on bananas but I am ok with that. 

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I went to a granite and marble showroom this week. And like whoa, so freaking cool. Walking among huge pieces  of gorgeous slabs of stone is kind of magical… and a little cold.

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A basket of roots….More like a basket of rainbows. 

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I currently don't have a pretty vase of zinnias on my table, (these beauts are from this past summer) but I really wish I did. Fresh flowers are one of my favorite  things. This picture has inspired me, I am on the hunt for some pretty fresh. 

That sums up the week...Stay warm!

-C

Curried Lentil Veggie Tomato Soup

IMG_4451It is cold. I am cold. Vermont is cold. But that's ok, I like it.(until around mid march, then not so much) Ok, so I am not always cold, I actually wake up warm., but as  the day progresses, I lose body heat and by lunchtime, I am freezing. In comes a bowl of hot spicy, hearty soup. It's like a soft, fluffy, footed adult sized onesie, wrapping me from head to toe……..Soup is where it's at. This particular soup is one of my go to flavors. I don't always add the exact same veggies(I use what I got) but the spices are some of my favorites. Feel free to mix it up a bit, add little bit of that, more or less of this, and maybe a dash of whatever you want. Soup is so versatile, isn't nearly impossible to screw it up.(I have screwed up a few batches in my time so don't feel bad if you have too)

IMG_4376What I had in the old crisper. Carrots, a parsnip, celery, garlic and onion. A fantastic bunch. I don't think I ever make a soup without carrots or onion. They are considered major staples in my kitchen.

IMG_4409A beautiful array of spices:.Curry, cumin, red pepper, chili, paprika, and coriander. All toasty and warm spices. Perfect for those 10 below 0 days. Now doesn't this little plate look nice? You must arrange your spices like this in order for the soup to work(no not really, but it is really pretty!) IMG_4410Chopped up veggies sweating in a big pot. I always sweat the veggies for soup, it helps cook time, enhances the flavor of the veggies and toasts up the spices.(Throw in the spices while doing this, it helps to bring out the flavors) When I chop my veggies, I usually do not do a uniform chop, i like a few different sizes. Smaller pieces cook faster and melt a bit and bigger chunks retain more crunch and texture when cooking….But by all means chop them all the same. Just telling you what I do.IMG_4393   Once the veggies are tender and the bottom of the pot is starting to brown a bit, add a splash of vinegar. Mix for a minute to dislodge stuck on veggies than in goes the tomato base. I buy big cans of San Marzano tomatoes, use what I need and refrigerate the rest in a big ball jar. I use the whole can within a few days.(Seriously, I soup every day). If you don't use a lot of tomatoes, just use a 28 oz can. Crushed or whole is the way I go, but whatever floats you boat works too.  Anyways, you got the tomatoes in so now dump in the lentils and a bit of water.. I'll give you measurements, but honestly, I just usually throw in half a jar or lentil and whatever water is left in the teapot. You can never have to many lentils and if you go to heavy on the water, you can just cook it down. No biggy.

IMG_4423 IMG_4426                A handful of a hearty green helps to add depth, texture, color and flavor. I love kale in soup. Chop it up into small pieces and throw in a the last-minute. It's fine to add it in at the beginning with the tomato and stuff, but I find I like the texture and flavor better when I add it towards the end. IMG_4443       Topped with a few roasted chick peas that I just happen to be snaking on when I was serving up the soup.. Crunchy chick peas are good on anything. Try it, but don't worry about it if you don't happen to have any on hand. You can add anything you like if you want a little crunch. Maybe some toasted squash seeds or some cracker crumbs. Or nothing. You don't need anything here, this soup is good enough without it.

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And that the soup. Hearty and warming, keeping my bones from the death grip of the cold.

P.s. Make a double batch of this soup…Left overs are the best and take a few minutes to reheat.

HAPPY FRIDAY!!!!!

Curried Lentil Veggie Soup

  • 28 oz can crushed tomatoes
  • 28 oz water
  • 1/2 cup dried lentils
  • 1 large carrot
  • 2 stocks celery
  • 1 small onion
  • Few kale leaves
  • 2-3 cloves garlic
  • 1-2 oz of  apple cider vinegar
  • 1 teaspoon Curry Powder
  • 1 teaspoon Cumin
  • 1/2 Teaspoon Red Pepper flakes
  • 1 teaspoon coriander
  • 1 teaspoon  Paprika
  • Salt to taste
  • Pepper to taste
  • Roasted Chick peas to garnish(Optional)

Rough chop the carrot, celery, onion, and parsnip and place in large pot with a dash of salt and pepper.  Place on medium heat with lid and let the veggies sweat for about 5 minutes. Chop garlic and add along with spices and vinegar.Replace lid and let cook for another 5 minutes.

Remove lid and add tomatoes, water, and lentils. Bring to a rolling bowl then reduce heat to low and give a good stir, making sure to scrap the bottom of the pot to dislodge any stuck veggies. Replace lid and  simmer for another 20-30 minutes, stirring on occasion. Soup is done when the veggies and lentils are cooked to your liking. This is when I add kale. Small chop the leaves and throw into pot and stir. Let sit in hot soup for a few minutes.

And Your Ready!

EAT AWAY THE COLD!