Normally when I make a soup it is my grandma's lentil or pearl barley
veg soup with a meat based stock from boiled bones and trimmings (quite
often the remains of the xmas ham and gammon and turkey carcass) which
takes forever to cook.

This time, I decided to make something totally veggie for a change.
Ingedients
400 grammes of peeled Sweet Potato/Yam.
1 medium butternut squash (when peeled/seeded and chopped about the same
ammount of flesh as the potato).
2 sticks celery
1 medium onion
1 medium carrot
2 bayleaves
few stalks of celantro/corriander roughly chopped for flavour and
colour.
splash of olive oil
1/2 teapoon cumin powder.
4 teaspoons of dried vegetable boullion (I like marigold).
1 litre of boiling water.

Directions.

Finely dice the onion, carrot and celery.
Chop the potato and squash into even sized large chunks.
Sweat the onion, carrot and celery until softened in the olive oil with
the bayleaves.
Add the potato and squash and gently saute for about 5 minutes until
they start to change, but not brown.

Add the boiling water to the stock powder, and cover the the vegetables.
Add a little more water if needed.
bring to the boil then reduce to a simmer and put the lid on.
stir in the dried cumin.
Simmer until the large chunks are tender.
Allow to cool slightly, remove the bayleaves and blend until as smooth
as you like. Don't totally puree, leave a little texture.

When warming to to serve, add salt and pepper to taste, along with the
chopped corriander.

Those quantities above made enough for a large bowl as a starter for 2
people, plus enough to box up for the freezer. There is enough for
another 6 portions as starters or 3 as a large lunch soup portions.

Probably a common enough recipe for the regular soup makers, but I've
only really ever roast or baked squash and sweet potato and they aren't
that common in the UK, only recently gaining popularity.

I wonder if a little grated nutmeg might add something too.
any other sugestions?
--
Carl Robson
Audio stream: http://www.bouncing-czechs.com:8000/samtest
Homepage: http://www.bouncing-czechs.com

Elder wrote:
> Normally when I make a soup it is my grandma's lentil or pearl barley
> veg soup with a meat based stock from boiled bones and trimmings (quite
> often the remains of the xmas ham and gammon and turkey carcass) which
> takes forever to cook.
>
> This time, I decided to make something totally veggie for a change.
<snip> that sounds wonderful!

> I wonder if a little grated nutmeg might add something too.
> any other sugestions?

I might add some curry powder and/or ginger (fresh or powdered) and/or
garlic.


> --
> Carl Robson
> Audio stream: http://www.bouncing-czechs.com:8000/samtest
> Homepage: http://www.bouncing-czechs.com

In article . com>,
says...
> I might add some curry powder and/or ginger (fresh or powdered) and/or
> garlic.
>
Doh. You know what I forgot to mention when listing the ingredients
I did add two teaspoons of lazy garlic, and one of minced ginger at the
sweating/sauting stage.

I knew something was missing when I was typing it.
The cumin gives a curry smell, without being flaming hot while the
corriander gives a fresh clean taste asian flavour when it is added.
--
Carl Robson
Audio stream: http://www.bouncing-czechs.com:8000/samtest
Homepage: http://www.bouncing-czechs.com

In article > ,
says...
> Ingedients
> 400 grammes of peeled Sweet Potato/Yam.
> 1 medium butternut squash (when peeled/seeded and chopped about the same
> ammount of flesh as the potato).
> 2 sticks celery
> 1 medium onion
> 1 medium carrot
> 2 bayleaves
> few stalks of celantro/corriander roughly chopped for flavour and
> colour.
I added two teaspoons of lazy minced garlic, and one of minced ginger at
the sweating/sauting stage.
> splash of olive oil
> 1/2 teapoon cumin powder.
> 4 teaspoons of dried vegetable boullion (I like marigold).
> 1 litre of boiling water.
>
>
Thanks to Jude's reminder I forgot a couple of ingredient.
Just add it to the sweating stock veg.
--
Carl Robson
Audio stream: http://www.bouncing-czechs.com:8000/samtest
Homepage: http://www.bouncing-czechs.com

Yum. . .Sweet Potato and Squash soup! That sounds especially wonderful
today! It's very windy here in Sacramento today. I was just thinking
this morning, "It's getting to be soup weather."

Thanks for sharing! I'm going to try it!

Myrl Jeffcoat
http://www.myrljeffcoat.com

In article om>,
says...
>Yum. . .Sweet Potato and Squash soup! That sounds especially wonderful
>today! It's very windy here in Sacramento today. I was just thinking
>this morning, "It's getting to be soup weather."
>
>Thanks for sharing! I'm going to try it!
>
>Myrl Jeffcoat
>http://www.myrljeffcoat.com
>
>
That was my thoughts.
In the UK it has been unseasonabley warm.
But this week it has slowly cooled and turned very wet today.
So I figured, a nice quick soup, something to warm the GF when she gets
home from work.

I suppose one of the benefits of being laid off from work is you get to
play in the kitchen a bit more.
I searched arround for sweet potato recipes and squash recipes and sort
of combined the two and added the corriander.
It has a naturally sweet flavour a bit like carrot soup but nicely
different.
--
Carl Robson
Audio stream: http://www.bouncing-czechs.com:8000/samtest
Homepage: http://www.bouncing-czechs.com

In article om>,
says...
>Thanks for sharing! I'm going to try it!
>
Did you girve it a go?
What did you reckon?
--
Carl Robson
Audio stream: http://www.bouncing-czechs.com:8000/samtest
Homepage: http://www.bouncing-czechs.com

On 25 Oct 2006 14:04:35 -0700, "Jude" > wrote:

>Elder wrote:
>> Normally when I make a soup it is my grandma's lentil or pearl barley
>> veg soup with a meat based stock from boiled bones and trimmings (quite
>> often the remains of the xmas ham and gammon and turkey carcass) which
>> takes forever to cook.
>>
>> This time, I decided to make something totally veggie for a change.
><snip> that sounds wonderful!
>
>> I wonder if a little grated nutmeg might add something too.
>> any other sugestions?
>
>I might add some curry powder and/or ginger (fresh or powdered) and/or
>garlic.

I use garam masala in butternut squash soup.

TammyM

In article >, says...
>On 25 Oct 2006 14:04:35 -0700, "Jude" > wrote:
>
>>Elder wrote:
>>> Normally when I make a soup it is my grandma's lentil or pearl barley
>>> veg soup with a meat based stock from boiled bones and trimmings (quite
>>> often the remains of the xmas ham and gammon and turkey carcass) which
>>> takes forever to cook.
>>>
>>> This time, I decided to make something totally veggie for a change.
>><snip> that sounds wonderful!
>>
>>> I wonder if a little grated nutmeg might add something too.
>>> any other sugestions?
>>
>>I might add some curry powder and/or ginger (fresh or powdered) and/or
>>garlic.
>
>I use garam masala in butternut squash soup.
>
>TammyM
>
Never thought of that.
I still have a few frozen portions to get through, but when I remake
I'll try that thanks.
--
Carl Robson
Audio stream: http://www.bouncing-czechs.com:8000/samtest
Homepage: http://www.bouncing-czechs.com

In article >,
Elder > wrote:

> In article >, says...
> >On 25 Oct 2006 14:04:35 -0700, "Jude" > wrote:
> >
> >>Elder wrote:
> >>> Normally when I make a soup it is my grandma's lentil or pearl barley
> >>> veg soup with a meat based stock from boiled bones and trimmings (quite
> >>> often the remains of the xmas ham and gammon and turkey carcass) which
> >>> takes forever to cook.
> >>>
> >>> This time, I decided to make something totally veggie for a change.
> >><snip> that sounds wonderful!
> >>
> >>> I wonder if a little grated nutmeg might add something too.
> >>> any other sugestions?
> >>
> >>I might add some curry powder and/or ginger (fresh or powdered) and/or
> >>garlic.
> >
> >I use garam masala in butternut squash soup.
> >
> >TammyM
> >
> Never thought of that.
> I still have a few frozen portions to get through, but when I remake
> I'll try that thanks.

Hm. I don't personally buy Masala mixes but there are 3 or 4 different
ones taking up space in the spice cabinet right now that dad brought
with him when he moved back in with me.

I've no 'clu what to use them with. I just so rarely use pre-mixes
except for salt free lemon pepper.

What else are they good for? Rice? Fish? Poultry?
I guess I need to taste each one and see what I think they'd go with but
I'm open to suggestions... Amounts too.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

OmManiPadmeOmelet wrote:
>
> Hm. I don't personally buy Masala mixes but there are 3 or 4 different
> ones taking up space in the spice cabinet right now that dad brought
> with him when he moved back in with me.

There are a number of things you might try with such mixes. One
approach is to make a paste-type marinade by mixing the masala spices
with yogurt. Marinate chicken or boneless pork in it, then grill.

Instead of yogurt, you can add white vinegar to the spice mix to make a
paste.

Or, make a simmer sauce using the spice mix--maybe try a blend of broth
and coconut milk. Then simmer chicken or pork in the sauce and serve
over rice.

Or, think of whatever was the last thing you did with curry and do it
with one of your mixes instead. -aem

In article .com>,
"aem" > wrote:

> OmManiPadmeOmelet wrote:
> >
> > Hm. I don't personally buy Masala mixes but there are 3 or 4 different
> > ones taking up space in the spice cabinet right now that dad brought
> > with him when he moved back in with me.
>
> There are a number of things you might try with such mixes. One
> approach is to make a paste-type marinade by mixing the masala spices
> with yogurt. Marinate chicken or boneless pork in it, then grill.

Yogurt marinade... I've never tried that but it sounds good!

>
> Instead of yogurt, you can add white vinegar to the spice mix to make a
> paste.
>
> Or, make a simmer sauce using the spice mix--maybe try a blend of broth
> and coconut milk. Then simmer chicken or pork in the sauce and serve
> over rice.

I really do need to get more coconut milk from the asian market.
It seems to be a very versatile ingredient.

>
> Or, think of whatever was the last thing you did with curry and do it
> with one of your mixes instead. -aem

Good idea. ;-)

I like to add small amounts of curry to rice or stir fry's.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
says...
> Hm. I don't personally buy Masala mixes but there are 3 or 4 different
> ones taking up space in the spice cabinet right now that dad brought
> with him when he moved back in with me.
>
Garam Masala is a recognised indian spice mix, rather than a branded
mix. I only buy that or Tandoori masala. Garam masala is just another
spice but Tandoori Masala is a good seperate that is used on it's own.

I've added Tandoori Masala to the egg mix when making french toast and
it worked quite well.
Also, mixed with yoghurt and coating food for grilling or roasting.
Works well with Sea Bass fillets.

I also have sort of dry Biriani that I make.

Boil normal white long grain rice until cooked then drain/rinse and
allow to cool.
Fry a chopped onion until soft and then throw in ground/minced beef. Add
1-2 Tablespoons of the Tandoori Masala and fry off the spices.
Once you are sure the meat is cooked, add the rice to the meat and stir
through until the re colour is spread through the rice. Add a small tin
of petit pois or garden peas(drained) and a chopped small handfull of
coriandor. Warm the peas through then serve. Dry but full loverly
flavours.
--
Carl Robson
Audio stream: http://www.bouncing-czechs.com:8000/samtest
Homepage: http://www.bouncing-czechs.com