Bring a ray of sunshine into your life with this vibrant squash and red pepper soup. No point in depending on the sun to come out (well at least in little auld Dublin, Ireland that’s for sure).
This vegan and wheat-free soup was a real ‘what’s left after the weekend in the cupboard’ throw together. I was pleased with it though and sure so long as we’re happy with what we make and can eat and enjoy it isn’t that’s all that matters? Anyway onto the soup.
(though I got 4 servings out of it as I had it over 4 days for lunch and just added in some dairy free milk (either coconut milk or almond milk).
1 chopped onion
Pinch cayenne pepper
1 tablespoon ground cumin
1/2 teaspoon ground fennel
1 litre vegetable stock
1 chopped squash (approx.470g)
1 thinly sliced red pepper
1 litre vegetable stock
1 tablespoon tomato puree
2 tablespoons freshly squeezed lemon juice
10 baby spuds (potatoes)
Freshly ground salt & black pepper to your taste
*Healthy sauté: easiest way to describe this is you’re cooking with stock or water instead of oil. That’s what I’ve done with this soup so much healthier for us
- Heat the onion, cayenne pepper, cumin and fennel with about 100ml of the vegetable stock in a medium saucepan for 3 minutes. Best to keep an eye on this and add in more of the stock if it starts to dry up.
- Add in the squash, pepper and more stock if it’s needed and ‘fry’ for another 3 minutes.
- Add in the remaining ingredients and simmer for 20 minutes or until a skewer inserted in the largest vegetable pieces goes through easily while the vegetable piece remains firm.
- Liquidise until you get to the consistency you prefer.
- Check the seasoning and adjust to your taste.
Serve with some garlic spelt bread or bread of your choice. Or in this case I drizzled some dairy-free cream over the soup and added some chopped fresh parsley (worked really well I thought, let me know what you think?).
At long last I’m starting to be creative in the kitchen again. For the last few weeks whether just I need a holiday or just too much on I seemed to have lost the fun side of cooking. So glad it’s back, I once again can’t stop the various recipes running around my head. Must dash off to make some pea & mint quiche (vegan and wheat-free) for dinner!
I’m thinking next post will be a peanut and coconut sauce, what do you think? Have you rustled up one before? Hope you’re enjoying your day.
Til next time! Marian