It's been awhile since I've blogged. I'm still cooking and baking. I just haven't tried much new to blog about! Today is different. I have a great soup recipe that I made today and I want to share it with all of you.
My family loves Pea Soup. We also like Butternut Squash Soup. This recipe blends the best of both giving you the delicious flavor of pea soup along with the orange/gold color of squash soup. It's very simple to prepare and needs relatively few ingredients.
I made this full recipe as written (link appears below) except for the following changes.
1. I sauteed the onions in some olive oil.
2. I used powdered ginger vs. fresh because that's what I had handy. I didn't measure, I just sprinkled it over the onions,
maybe 1/2 to 3/4 tsp.
3. I added salt and pepper to taste (salt and pepper are not mentioned on the ingredients list)
4. I used homemade vegetable broth I had in the freezer vs. the water called for in the recipe.
I have a blog entry telling you how to make homemade vegetable broth! Visit this link: _http://malekmusings.weebly.com/blog/make-your-own-vegetable-stock-with-a-peel
This blends smooth very easily using a stick blender as directed in the recipe.
Be sure to serve it with Pepitas (pumpkin seeds) sprinkled on top. They compliment the soup and provide a nice crunch to the pureed soup. If you use darker fleshed Garnet vs. Jewel sweet potatoes, the orange color will be richer.
Here is the link to the recipe. Enjoy!
http://www.wholefoodsmarket.com/recipe/yellow-split-pea-and-sweet-potato-soup
My family loves Pea Soup. We also like Butternut Squash Soup. This recipe blends the best of both giving you the delicious flavor of pea soup along with the orange/gold color of squash soup. It's very simple to prepare and needs relatively few ingredients.
I made this full recipe as written (link appears below) except for the following changes.
1. I sauteed the onions in some olive oil.
2. I used powdered ginger vs. fresh because that's what I had handy. I didn't measure, I just sprinkled it over the onions,
maybe 1/2 to 3/4 tsp.
3. I added salt and pepper to taste (salt and pepper are not mentioned on the ingredients list)
4. I used homemade vegetable broth I had in the freezer vs. the water called for in the recipe.
I have a blog entry telling you how to make homemade vegetable broth! Visit this link: _http://malekmusings.weebly.com/blog/make-your-own-vegetable-stock-with-a-peel
This blends smooth very easily using a stick blender as directed in the recipe.
Be sure to serve it with Pepitas (pumpkin seeds) sprinkled on top. They compliment the soup and provide a nice crunch to the pureed soup. If you use darker fleshed Garnet vs. Jewel sweet potatoes, the orange color will be richer.
Here is the link to the recipe. Enjoy!
http://www.wholefoodsmarket.com/recipe/yellow-split-pea-and-sweet-potato-soup
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