It is raining here !!! And I have to say I love it … Enjoying a little bit of coolness before the sun heat us up
This soup is perfect for this weather and will warm you up for sure ♥
Roasted butternut squash & lentil soup
A creamy roasted butternut squash and lentils soup with a hint of turmeric
- 3 cups of butternut squash (cut in small cubes)
- 2 tbs of olive oil
- 1 1/2 cup of red lentils
- 3 to 4 carrots
- 1 onion
- 1 garlic clove
- 1/2 ts of turmeric
- 1/2 cup of nut milk
- Salt and pepper to taste
- Pinch of cumin
- Preheat the oven to 180 degrees
- Place the butternut squash in a baking tray and toss with 2 tbs of olive oil.
- Cook for 25 minutes. Set aside
- In a large pot, place the lentils, carrots, onion, garlic, cumin and water. Simmer the soup for 25 minutes, stirring occasionally.
- Allow the soup to cool down so you don't burn yourself when blending.
- Place all the ingredients in a high speed blender, add the turmeric, salt, pepper and nut milk, blend until smooth.
- You might need to add more water or more milk.
- The soup can be kept in the fridge for few days or in a freezer up to 3 months
Back in London, I used to have Miso soup all the time, at the sushi shop and at home. I would buy the Miso soup packets in the supermarkets, until I realised that they were not the healthiest option. I decided to find my own homemade and wholesome version, it is delicious and makes for a nice light family dinner. The broth can be prepared in advance, the vegetables can be cut at the last minute before meal time and arranged on a big sharing platter. Let everyone around the table pick their own vegeratbles and add it to their soup.
I like strong flavour so I use barley miso but brown rice miso offers a lighter taste. Try to find no-GMO and raw unpasteurized miso (LULU al whada Mall or Organic Food Cafe at Nation towers in Abu Dhabi usually stock these). Check out www.raw-bites.ae or OFC for a spiruliser; Daiso at Mushrif Mall or al Whada Mall usually sell juliennes.
Light miso soup & raw vegetables
- 8 cups of water
- 2 lemon grass sticks
- 4 garlic cloved
- 1 kombu
- 1 thumb of ginger
- 4 tbs miso paste
- Dash of tamari sauce
- 2 dried seeweed sheet cut in small pieces
- 1 cup of finely sliced green onions
- 2 cups of finely chopped kale
- 2 cups of finely sliced mushrooms
- 1 zucchini (to make noodles)
- 1/2 red bell pepper finely sliced
- 1/2 of lime
- Place the water into a sauce pan and heat it up on low heat. Add the kombu, garlic, ginger, miso, tamari sauce and cook for 10 minutes.
- In the meantime start chopping the vegetables. Use a spiruliser or a julienne to make zuchini ribbons.
- Place the vegetables on a big platter and the noodles in a bowl and set aside.
- Serve the miso broth in a bowl and add the vegetables of your choice.
- Et voila.