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Ultimate Autumn Soup

November 4, 2014 · Soup recipe · Leave a Comment

Well, I don’t have much to say about this soup except that it’s everything you would like a soup to be; warm, hearty, comforting, nutritious and satisfying. It simply brings all the autumn goodness to perfection and when everything’s just right there’s not much to say, only to enjoy… So get your heavy soup pan out and treat yourselves with a bowl of seasonal pleasure.

3 medium onions, finely diced
3 large garlic cloves, crushed
(both onions and garlic can be whizz in the food processor to a fine texture)
4 tbsp mild olive oil or coconut fat
2 tbsp rice flour
2 liters (boiling) water
1 tbsp organic bullion powder (I used Dashi, a Japanese shiitake kombu bullion powder)
1 large parsley root, peeled and diced
1/4 celeriac (about 300g), peeled and diced
1/2 smallish Japanese (potimarron) pumpkin, seeds removed and diced (if organic then leave skin on)
2 medium carrots, sliced
2 medium potatoes, peeled and diced
A handful of dried mushrooms, soaked, drained and finely chopped (I used shiitake and porcini)
250g chestnut mushrooms, quartered
Salt and freshly ground pepper to taste
A large handful of fresh parsley, chopped

Heat the oil in a heavy soup pan and cook the shredded onions and garlic cloves for about 10 minuted wile constantly mixing till they are transparent and only starting to caramelize. Sprinkle the rice flour over and mix it well into the cooked onions.

Add the water and bullion powder and mix well. Bring to the boil.

Add the rest of the vegetables, apart from the parsley. Bring to the boil, lower the heat to a gentle simmer, cover the pan and leave to cook for an hour.

Now taste the soup, adjust the seasoning with salt and pepper, add your fresh parsley and you are ready to serve and eat!

Tip 1: this recipe is for a large quantity, about 8-10 servings so either you keep the pan in the fridge and enjoy the soup for few days or freeze the soup in small portions to defrost and heat at any time.

Tip 2: for my two little fussy eaters I blend this soup to a silky smooth texture and then they are happy to gulp it all up so this is my suggestion for a ‘child friendly’ version.

Soaking dried shiitake and porcini mushrooms

Soaking dried shiitake and porcini mushrooms

Ultimate Autumn Soup

Ultimate Autumn Soup

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MY WEEKLY TIP

COOKING CRISIS

 

Staring at the open fridge

Staring at the open fridge

Have you ever found yourself staring at your open fridge or larder, scanning the products and ingredients and have absolutely no idea what to make with them, or what do you feel like eating?
And what if this situation repeats itself again and again over a period of time?
Well, you are experiencing a ‘cooking crisis’. It happens to the best of cooks!
Here are some key strategy solutions to over come the crisis:
1. Go back to basics, opt for the most simple recipes that always work.
2. Make a list of your all time favourites and stick to them for some time till you feel creativity is crawling back.
3. Focus on one ingredient you have or feel like eating and look for recipes using it as the main ingredient.
4. Think of what type of dish you feel like eating; soup, salad, burgers, pie etc. and look for a recipe for that.
5. Cook together with friends and family or initiate potluck dinners. Sharing cooking and eating with others can inspire you and boost your creativity in the kitchen.

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EATING OUT

THE QUALITY SPECTRUM

YOU ARE WHAT YOU EAT BUT YOU EAT WHAT YOU SHOP

TEACH YOUR KIDS HOW TO COOK

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