February 27, 2011

Swede, Squash and Tomato Soup

All winter long, we’ve made soup at least once a week. We usually cook a big pan and have enough for 2 dinners. It’s simple, nourishing and warms the heart.

I love experimenting, and always try different vegetable mixes. From what I can remember, we had: sweet potato and coconut soup, Brussels sprouts soup with toasted almonds, white bean soup with truffle oil, leeks and chickpeas soup, sweet potato and carrot soup, thyme and red onions soup, etc.

I never get bored of soup because the combinations are infinite. This one was inspired by the vegetables I found at the market. We like our soups smooth and creamy. I hope you’ll enjoy that one too, if by any chance you give it a try.

Swede, Squash and Tomato Soup – serves 4

  • • 1 small Swede, peeled and chopped
  • • A large slice of squash, peeled and chopped
  • • 2 cans chopped tomatoes
  • • 3 shallots, peeled and finely chopped
  • • 600ml vegetable stock
  • • 3tbsp olive oil
  • • Cumin seeds

  • 1. Heat the oil olive and a large pan, and fry the shallots for 5min on a medium heat.
  • 2. Add the Swede and squash, cover, lower the heat and leave to sweat for 10min, stirring every now and then.
  • 3. Add the chopped tomatoes and mix well. Add the vegetable stock and bring to the boil.
  • 4. Leave to cook for 35min until the vegetables are tender.
  • 5. Blend the soup until smooth.
  • 6. Reheat for a few minutes and serve into bowls. Sprinkle with cumin seeds.

    Soupe au Rutabaga, Courge et Tomate – pour 4 personnes

  • • 1 petit rutabaga, pelé et coupé en morceaux
  • • 1 grande tranche de courge, pelée et coupée en morceaux
  • • 2 boîtes de tomates concassées
  • • 3 échalotes, émincées
  • • 600ml de bouillon de légumes
  • • 3cs d’huile d’olive
  • • Graines de cumin

  • 1. Faire chauffer l’huile d’olive dans une grande casserole et y faire revenir les échalotes pendant 5min à feu moyen.
  • 2. Ajouter le rutabaga et la courge, couvrir, diminuer le feu et laisser transpirer pendant 10min, en remuant de temps à autre.
  • 3. Ajouter les tomates et bien mélanger. Ajouter le bouillon de légume et porter à ébullition.
  • 4. Laisser cuire à petits bouillon pendant environ 35min jusqu’à ce que les légumes soient tendres.
  • 5. Mixer la soupe jusqu’à obtenir une consistance fluide.
  • 6. Réchauffer pendant quelques minutes et servir dans des bols. Saupoudrer de graines de cumin.
  • No comments:

    Post a Comment