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Sunday, 26 April 2015

Fridge soup anyone? Squash, Leeks & Cauliflower!

Recipe Created By: Miriam Borys

2 tbsp. coconut oil (any healthy oil will work for this soup but coconut oil has a higher burning point therefore is perfect for sauteing the vegetables)

1 large onion 

1/2 butternut squash (peeled first) I had a 1/2 of a squash ready to be used…perfect for this soup.

1/2 small head cauliflower - core removed  (approx. 2 cups)

3 leeks, small - diced and then cleaned (please click on this link to go to my ‘leek cleaning’ video)

1 tbsp. red curry paste (add more if you want more heat)

1 tbsp. Herbes de Provence1

2 garlic cloves

1 Litre (4 cups) vegetable or chicken soup stock
4 cups water

Salt & pepper to taste

Notes about this soup:

The best part about a ‘fridge soup’ is that when you finally getting around to cleaning out your fridge there is usually so many bits and pieces of leftover vegetables that are either too small or not perfect for using in a fresh salad, but are perfect for soup making. You can use just about all the old vegetables in your soup, but I wouldn’t add cabbage as it will completely dominate the flavor (unless of course you are making Borscht or cabbage soup that is).


Add coconut oil to the pre heated soup pot.
Dice onions and garlic and sauté until transparent…just slightly cooked.
Chop vegetables into large pieces. Don’t worry too much about the size of the vegetables as the soup will be pureed after it is cooked.
Add all rinsed and chopped vegetables to the onions and sauté for 2 minutes until coated with the coconut oil.
Add red curry paste and remaining seasoning and blend in well to the sautéing vegetables.
Add soup stock and water.
Bring soup up to the boil and reduce the heat and simmer for 25 minutes.

Remove form the heat and puree with an immersion blender to remove all the lumps and to make this a creamy, thick soup (without the cream). 
Serve hot and if desired add a dollop of sour cream to each bowl to add to the texture and flavor of this amazing soup.

1 Herbs de Provence is a robust mixture of herbs made popular in the southeastern region of France. It is often used in the preparation of grilled meats, fish and vegetable stews, and is usually added before or during cooking.

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'



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