Roasted butternut squash & lentil soup

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 ♥

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Roasted butternut squash & lentil soup
A creamy roasted butternut squash and lentils soup with a hint of turmeric
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 3 cups of butternut squash (cut in small cubes)
  2. 2 tbs of olive oil
  3. 1 1/2 cup of red lentils
  4. 3 to 4 carrots
  5. 1 onion
  6. 1 garlic clove
  7. 1/2 ts of turmeric
  8. 1/2 cup of nut milk
  9. Salt and pepper to taste
  10. Pinch of cumin
Instructions
  1. Preheat the oven to 180 degrees
  2. Place the butternut squash in a baking tray and toss with 2 tbs of olive oil.
  3. Cook for 25 minutes. Set aside
  4. In a large pot, place the lentils, carrots, onion, garlic, cumin and water. Simmer the soup for 25 minutes, stirring occasionally.
  5. Allow the soup to cool down so you don't burn yourself when blending.
  6. Place all the ingredients in a high speed blender, add the turmeric, salt, pepper and nut milk, blend until smooth.
  7. You might need to add more water or more milk.
Notes
  1. The soup can be kept in the fridge for few days or in a freezer up to 3 months
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Light miso soup & raw vegetables

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. 

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Light miso soup & raw vegetables
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
For the miso broth
  1. 8 cups of water
  2. 2 lemon grass sticks
  3. 4 garlic cloved
  4. 1 kombu
  5. 1 thumb of ginger
  6. 4 tbs miso paste
  7. Dash of tamari sauce
For the soup filling
  1. 2 dried seeweed sheet cut in small pieces
  2. 1 cup of finely sliced green onions
  3. 2 cups of finely chopped kale
  4. 2 cups of finely sliced mushrooms
  5. 1 zucchini (to make noodles)
  6. 1/2 red bell pepper finely sliced
  7. 1/2 of lime
Instructions
  1. 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.
  2. In the meantime start chopping the vegetables. Use a spiruliser or a julienne to make zuchini ribbons.
  3. Place the vegetables on a big platter and the noodles in a bowl and set aside.
  4. Serve the miso broth in a bowl and add the vegetables of your choice.
  5. Et voila.
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