Looking for an easy but delicious pumpkin soup recipe? This is it. No roasting involved!
- 600g of pumpkin or butternut squash, cubed about 1.5cm
- 1 Bay leaf
- 500ml of chicken or vegetable stock ( I usually have homemade stock stuffed somewhere in the freezer)
- 1 brown onion chopped
- 1 tsp of fennel seeds
- 3 garlic cloves, sliced
- 2 celery stalks chopped
- Salt and pepper as needed
- Cream – 1 cup
OK here we go. Get a big pot, add a few tablespoons of olive oil. Add sliced garlic, chopped onions and celery. Saute for a few minutes till the vegetables are softened. Then add the cubed pumpkin and fennel seeds, some salt and pepper. Saute on medium heat for a few minutes then add the stock. Bring up to a boil then reduce to a simmer for 30 minutes.
Now this is when you get to go do something else or make yourself a cup of tea.
30 minutes later, it’s done. Let it cool a little then using an immersion blender, blend smooth. (Or alternatively, let cool and blend in a regular blender) Bring it back to heat and add a cup of cream, stir till smooth. Check once again for seasoning. Serve warm with croutons and sprouts .
This is such an elegant dessert I stumbled upon from Donna Hay and if it looks gorgeous with minimal ingredients I’m all out to try it!
I had to tweak it a little to get the consistency I wanted for the crumble base and doubled it too for a thicker base but otherwise it’s perfect!
Prep and freezing time 3.5 hrs
Ingredients for the base:
- 1 cup of almonds ( I used a mixture of whatever form of almonds I had… Slivered/ flakes)
- 2 tbsp white or black chia seeds (I had white but I suppose black would give it an ultra chic look too)
- 20 dried dates
- 3/4 cup dessicated coconut
- 4-5 tbsp of cold butter to bind everything together
Ingredients for the strawberry yoghurt :
- 400g strawberries chopped
- 1/3 cup honey
- 1 tsp vanilla extract
- 2 cups greek yoghurt (thick)
Start with the almond base. Put the almonds and dates into a blender or food processor and blend till you get a rough consistency. Now add dessicated coconut and chia seeds and pulse it again to get a smoother consistency. Add butter and run it for a minute or so till everything binds together. Taste it and adjust it accordingly. I added a bit more coconut because I 😍 coconut! Now your almond base is ready. Get a greased 20cm round springform baking tin lined with baking paper and press down the almond mixture to form a smooth base.
Chop up the strawberries and into a medium hot pan with the honey and vanilla extract. Stir occasionally for about 8-10 minutes then let it cool. Once it’s cooled blend it smooth in a blender or using an immersion blender. Keep 1/4 of this mixture aside to use as the topping. To the remaining blended strawberry mixture add the greek yoghurt and mix well. Now pour this on to the almond base and level it up. Now take the remaining mixture that was kept aside and dot spoonfuls on the top. Using a small knife, make twirls superficially to get that marbled look.
Into the freezer for about 3hours and it’s done! Keep it out for 15 minutes before serving with more fresh strawberries.
Hmmmm I didn’t expect myself to get this domesticated!! Yeah I love cooking…. But making jam!! Ummmm never thought I’d do this. 😉
But nobody told.me it was this easy! Yeah…no.pectin..no artificial colouring and you control the sugar that goes into it. cool 😎 right ! This turned out to be my Sunday morning adventure .
Recipe (Adapted from Ina Garten’ s fresh strawberry jam recipe)
- 3 cups of strawberries ,hulled and chopped in half
- 1.5 cups of brown sugar
- 1 large lemon , zest and juice
- Handful of blueberries
Ummmm that’s it! Easy peasy right. 😉 Get a heavy bottomed pot, add the sugar,lemon zest,juice and.keep stirring on low heat till the sugar has dissolved . Then add the strawberries .Keep stirring on medium low heat for another 25 minutes and you are done! 10 minutes before you are done throw in a handful of blueberries (it was an afterthought!)
Let the jam cool then fill it into sterilized jam jars. It can sit in the fridge for about 2 weeks from all the blogs I went through. Enjoy knowing you are in control of how you nourish your body!! Haha enjoy!!
I should have married an Italian..! hahahah cos I love Italian food…hmmmmm anyway! 🙂
I got this recipe from the BBC Goodfood magazine and the colours were so pretty and the recipe was SO SIMPLE! I love these kind of simple and delicious recipes.
Recipe: (adapted from BBC Goodfood)
- loaf of ciabatta – sliced thick and sautéed in a pan with some olive oil
- 1 large aubergine, sliced thick in 2 cm cubes
- 1 medium sized onion, sliced thin
- 1 tsp capers
- 2 plum tomatoes, cubed
- 2 tbsp. red wine vinegar
- 25g raisins
- 3 sticks of celery sliced about 5mm thick
- handful of toasted pine nuts and some basil leaves for garnish
Get a deep pot, add some olive oil, about 50ml and throw in the chopped aubergine. Cook on medium heat till slightly softened, about 10 minutes. Take it out and add the sliced onions, cook till softened and slightly caramelised.
Now in goes the chopped tomatoes, cook till softened and well incorporated with the onions. Add 3/4 of the sliced celery, capers, raisins and the red wine vinegar. Now add the aubergine back into the pot. Season well.
Cook on low heat for about 25 to 30 minutes, mixing gently in between. About 5 minutes before you take it off the heat, add the remaining sliced celery for the crunch. Check seasoning again and serve garnished with pine nuts and basil leaves.
Serve with ciabatta. Super yumm!
I’m Indian and I love Indian food. Should I cook more Indian food…well I can if I had more time on my hands. These recipes are so easy to make and hassle free that I just love the simplicity of it. And the ‘ Clean eating’ concept I was talking about previously fits perfectly with my time schedule. 🙂 and so much healthier too…luv it! Go ahead and try it.
Recipe: ( adapted from BBC Goodfood magazine)
- 1 tbsp. vegetable oil or olive oil
- 1 big onion cut into 8 wedges
- 2 green pepper cut into medium sized strips
- 2 tsp ground cumin
- 1.5 tsp hot paprika
- small bunch of coriander, leaves picked and stems chopped fine
- 200g smoked tofu ( I used regular firm tofu) cut into bite size pieces
- 1 can of kidney beans , 400g, drained and rinsed
- 40g can cherry tomatoes
- 1 tbsp. dark brown soft sugar
- 8 corn/ wheat tortillas
- 2 limes cut into wedges
- large ripe avocado, cut into wedges
- shredded lettuce
- thick yoghurt or sour cream
- extra virgin olive oil for drizzling
Heat oil in a large pan, add onions and peppers. Season and cook on medium high heat till just tender and starting to char. Add coriander stems, stir for a minute then add spices. Keep stirring for about 2 mins till fragrant. Add some water if too dry.
Tip in the tofu, kidney beans, tomatoes and sugar. Cook for 5 minutes on medium high heat till sauce is quite dry and tofu is heated through. Taste sauce for seasoning and add coriander leaves and some lime juice as needed. Taste again and adjust seasoning if needed.
Warm tortillas following pack instructions. Serve with some yoghurt or sour cream, lettuce and avocado wedges.
Serves 4, prep 10 mins, cook 15 mins.