January 21, 2018

Harvest Veggie Soup

Well, we are certainly into full-blown Fall around here!  (How about where you live?)  The brightly colored foliage is fading fast…and the leaves are falling almost faster!  Piles of leaves are on the curbs, our sweaters are unpacked, almost everyone is wearing socks (except me…i still am scooting around in my Birkenstocks! But not for long!)   And we are enjoying soup a few times each week.  One pot of soup that we have enjoyed a few times already is this  Harvest Veggie Soup, full of veggies and grated apples…very yummy.   It is a slightly sweet soup, very satisfying and filling.  I choose to make it vegan/vegetarian but it could easily be made with chicken broth, too.  This would make a great addition to your own menu when you have vegans, vegetarians, and meat-eaters ? sharing a meal together.

Here on our Monday installment of At Home w/ GCH, we have been featuring recipes which included Fall in-season fruits and veggies.  This week, our recipe features a few: apples, cauliflower, and (surprise!) butternut squash.  This week’s recipe fits into our healthy but-oh-so-yummy! category since it is really yummy (did I mention that before?), extremely low in fat, and full of delicious, nutritious vegetables.  Enjoy!

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Harvest Veggie Soup

ingredients:
2 butternut squash
1 large head of cauliflower
2 tablespoons coconut or olive oil
sea salt, freshly ground pepper
1 sweet onion, diced small
1 additional teaspoon olive oil
2-3 tablespoons chopped garlic
2 quarts of vegetable stock
2-3 peeled apples, grated
1 can coconut milk (shake well!)

optional toppings:
cooked, crumbled bacon
sour cream or plain Greek yogurt
shredded sharp cheese
chopped avocado
sprinkle of cinnamon (try it!)

directions:

  • preheat oven to 425; line 2 large baking sheets with parchment paper
  • peel the butternut squash; scoop out the seeds and strings and cut up into 2″ chunks.  set aside in a very large bowl
  • cut up the cauliflower into smallish-size florets; add to bowl
  • pour in oil and season veggies with s&p.  stir together well, pour out onto a baking sheet and roast for 20-25 minutes
  • meanwhile, in a large stockpot, saute onion along with 1 teaspoon olive oil over medium high heat for 5 minutes or so; reduce heat to low and add in chopped garlic, stirring constantly for 1 minute
  • pour in the stock; add additional s&p to taste and allow to simmer gently
  • when the veggies in the oven are done roasting, remove from oven and immediately pour into the stockpot; stir well to combine.  allow to simmer for 20 minutes or so, adjusting heat if necessary
  • when done, scoop out about 1/2 of the veggies and use an immersion blender to puree what is left in the stockpot.  (This could also be mashed, or pureed, very carefully,  in a standard blender in batches.)  taste (be careful…it’s hot!) for additional seasoning, and add back in the reserved veggies
  • add the grated apple and pour in the coconut milk; stir well.  done!
  • optional toppings can be added to each individual bowl of soup

♥  ♥  ♥  ♥  ♥

God loves you!    (Don’t ever forget that!)

♥  coleen

Apple-Butternut Soup

Oh!  ‘Tis the season…apple season, that is!  Here in NY State, our farmers grow a huge portion of the country’s apple crop…and it is a GOOD one this year!  We are going apple picking next week but I didn’t want to wait to start with the recipes.  This one, Apple-Butternut Soup, included a few tart green Granny Smith apples. The tartness of the apple along with the sweetness of the squash melded together nicely.  This recipe is simple and easy, (and quick too!) and makes a smooth, thick soup which was very filling and satisfying.  If you would like to keep your soup vegetarian (or vegan), just use vegetable broth.  This soup fits perfectly into our healthy but oh-so-yummy POV, too.  Enjoy!

And please don’t let the task of cutting up the squash scare you off!  Be sure to use a sharp knife and just be careful.  I used a melon baller to scoop out the seeds and all the string-y business.  Here are a couple of pics of the process.

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2015-09-26 16.48.37

 

 

 

 

 Apple – Butternut Soup

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ingredients:

1 large butternut squash (3#), peeled and seeded, cut into 1-1+1/2″ cubes
2-3 tablespoons extra-virgin olive oil, divided
sea salt and freshly ground pepper (I use lemon-pepper blend)
1 sweet onion, chopped small
2 tablespoons finely minced fresh ginger
2 tablespoons chopped garlic (I use jarred)
2 or 3 apples, peeled and chopped
2 quarts chicken stock
1 cup cider (or additional broth)
1 cup water
big handful fresh greens (baby spinach, kale, arugula), sliced thinly

directions:

  • preheat oven to 425
  • line large baking sheet with parchment paper
  • in a large bowl, use just enough olive oil to lightly coat the squash and season well w/ s&p
  • pour seasoned squash onto the baking sheet; spread them out in a single layer…use two pans if necessary (I needed two)
  • roast until just beginning to brown, about 20-25 minutes; remove from oven and set aside

meanwhile…

  • in a 6 quart stockpot, heat 1 tablespoon olive oil and saute onion for 8-9 minutes over medium heat (or  ‘til softened and translucent)
  • reduce heat to low; add ginger and garlic and continue to cook for 1-2 minutes stirring constantly ’til fragrant
  • add chopped apples, cider, chicken stock and water; bring to a boil, reduce heat to a simmer
  • save out a cup or so of the roasted butternut; add the rest to the pot and simmer  for 15 minutes or  so
  • using an immersion blender**, puree soup ’til almost smooth
  • carefully taste and season, if necessary, with salt and pepper
  • place a handful of sliced greens and some of the reserved squash in bottom of bowl; fill with soup

**also can be pureed in a standard blender but be very careful and puree in batches

   ♥      ♥      ♥      ♥      ♥ 

God loves you!   ♥  (Don’t ever forget that!)

♥  coleen

Pesto Pasta with Grilled Chicken

Look what someone who loves me gave me today?  Oh happy me!

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My daughter, Kassia, lovingly gifted me with a jar of her healthy but-oh-so-yummy pesto (and luscious balsamic reduction)!  This is precious stuff…what to make, what to make?  Eventually, I just decided to keep it simple: I took a couple of tablespoons to marinate chicken tenderloins, which we then grilled; and then topped off sauteed zucchini and onions with another couple of tablespoons and combined it all together with some gluten-free penne pasta. So yummy!

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Kassia graciously is sharing her pesto recipe with us today…. This recipe is vegan and dairy-free (along with being intrinsically gluten free, soy free). Her secret ingredient? “Nutritional yeast.” Yup! Don’t knock it ‘til you try it! (Oh, speaking of trying it…dust your freshly popped popcorn with it!) Here’s a fun link loaded with lots of good info about nutritional yeast, or noosh, and some ideas where to purchase it. Enjoy!

Pesto

ingredients:
1/4 cup walnuts2014-08-10 17.47.41
1/2-1 tablespoon finely minced garlic (she uses jarred garlic, like her momma!)
2 cups fresh baby spinach
1 cup fresh basil (leaves only!)
1 tablespoon nutritional yeast flakes
1 tablespoon lemon juice
1/4 cup+/- extra virgin olive oil
sea salt, freshly ground black pepper (to taste)

directions:

  • in a food processor, process the walnuts and garlic until minced
  • add the spinach, basil, nutritional yeast and lemon juice; process by pulsing until spinach is finely ground
  • with food processor running, s-l-o-w-l-y pour the oil down the food chute ‘til all is well incorporated
  • season with salt and pepper, to taste
  • this will make approximately 3/4 cup (about 12 tablespoons) of pesto. I only used 5 tablespoons in the entire dish pictured above which made 4 generous servings!

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Please don’t ever forget that!)

♥  coleen

 

 

Harvest Soup

2013-10-15 21.49.39

This past weekend some of my large family (I have 7 brothers and sisters, along with their spouses, children, and grandchildren and my own daughter, son-in-law, and their 4 children!) came to celebrate my 58th birthday; happy me!  One dish that we shared was a Harvest Soup, full of veggies and grated apples…very yummy.  This is a slightly sweet soup, very satisfying and filling.  Also, I chose to make it vegan since I was sharing it with my beautiful sister, Brigit.  (The dollop of sour cream in the above pic was in my own bowl of yummy soup!)  This would make a great addition to your own menu when you have vegans, vegetarians, and meat-eaters 😉 sharing a meal together.

Here on our Monday installment of At Home w/ GCH, we have been featuring recipes which included Fall in-season fruits and veggies.  This week, our recipe features a few: apples, cauliflower, and (surprise!) butternut squash.  This week’s recipe fits into our healthy but-oh-so-yummy! category since it is really yummy (did i mention that before?), extremely low in fat, and full of delicious, nutritious vegetables.  Enjoy!  <3

Harvest Soup

Ingredients:
2 butternut squash
1 large head of cauliflower
3 teaspoons olive oil
Kosher salt, freshly ground pepper
1 sweet onion
1 additional teaspoon olive oil
2-3 tablespoons chopped garlic
2 quarts of vegetable stock
2-3 apples, grated
1 can coconut milk (shake well!)

Optional add-ins:
Cooked, crumbled bacon
Sour cream
Shredded sharp Cheddar
Chopped avocado
Sprinkle of cinnamon (try it!)

Directions:

  • Preheat oven to 425.
  • Peel the butternut squash; scoop out the seeds and strings; and cut up into 2″ pieces.  Set aside in a large bowl.
  • Cut up the cauliflower into smallish-size florets; add to bowl.  Pour in olive oil and season veggies with salt and pepper.  Stir well, pour onto a baking sheet and roast for 20-25 minutes.
  • Meanwhile, dice onion fairly small and saute along with 1 teaspoon olive oil over medium high heat for 5 minutes or so; reduce heat to low and add in chopped garlic stirring constantly for 1 minute.
  • Pour in the vegetable stock; add salt and pepper to taste and simmer gently.
  • When the veggies in the oven are done roasting, remove from oven and immediately pour into your stockpot.  Stir well to combine.  Allow to simmer for 20 minutes or so,adjusting heat if necessary.
  • When done, scoop out about 1/3 of the veggies and use an immersion blender to puree what is left in the stockpot.  (This could also be mashed, or, very carefully, pureed in a standard blender in batches.)  Taste (be careful…it’s hot!) for additional seasoning, and add back in the reserved veggies.
  • Add the grated apple and pour in the coconut milk; stir well.  Done!
  • Optional add-ins can be put atop individual bowls of soup.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen