I’m back with some Scrumptious Saturday treats! 😀 A couple of weeks ago, I got into my head to make soups. I love having hearty soups outside, but they always add cream and when I have too much of it, it upsets my tummy. Darned lactose intolerance!
So, I got it into my head to make my own, sans cream. I had some leftover pumpkin from my roasted pumpkin experiment so I decided to make pumpkin soup. Then, the following day, feeling a bit more adventurous, I went with broccoli soup. The latter is the easiest, quickest soup I’ve ever made and its a recipe from Gordon Ramsay 😀 If you’re interested, here’s how I made both soups. Very scrumptious!
My chat buddy LeGeeque told me how she made her pumpkin soup extraordinaire but I decided to be a bit more adventurous. So mine takes a little more work initially, but you get lots of flavour to it.
What you need:
- Half a small pumpkin (I used a local one)
- Some mixed herbs
- Sea salt or just plain salt
- Olive Oil
- Water or stock
- Toasted sunflower seedsServes 1 person
- Slice the pumpkin into slices or chunks. Smaller slices cook faster. I leave the skin on because its so hard to peel, but you can remove it if you like.
- Toss the pumpkin slices or chunks with olive oil, sea salt, pepper and sprinkle some dried mixed herbs
- Pop into an oven at 200° for about 20 minutes until the pumpkin is soft and cooked through.
- Scrape the pumpkin off the skin into a pot. Add some water or stock, to your preference. If you prefer something more watery, add more water/stock. If you prefer something thicker and heartier, add less.
- Bring to the boil and then mash the pumpkin. This results in a more fibrous soup. Alternatively, use a hand blender to blend the soup into a smooth mixture, or pour it into a blender and blend till smooth.
- Pour, garnish with toasted sunflower seeds or pine nuts and serve with toasted bread or a dollop of cream if you prefer
When I don’t feel very hungry, this is a good one dish meal. It is hearty enough to be filling and I eat all the pulp and fibre anyway so there’s no wastage
If you google recipes for Broccoli Soup, the one that pops up the most is the Gordon Ramsay 5 minute Broccoli Soup. I was quite sceptical about it but I gave it a go, because it only involves 3 ingredients and 5 minutes of your time. Granted, its not a soup in the true sense, but I enjoyed it very much because the fresh green taste appealed to my taste buds. I can see that some people may not enjoy it at all.
- 1 head of broccoli
Serves 1 person
- Generously salt the water in a pot and bring it to the boil.
- Chop up the head of broccoli and add to the boiling salted water.
- When broccoli is cooked, remove from water and place into a blender. Add about the salted water you used to cook the broccoli in to about half the amount of broccoli in the blender.
- Blend, pour and serve.
This is one of the fastest soups I’ve ever made. If you prefer, you can add some feta or goats cheese into the soup which means it goes into the blender with the broccoli. That results in something more creamy. You can also add some cream if you like. I took it plain and it tastes of, well, salted broccoli! I drizzled some truffle oil for added flavour and it did make it more tasty.
I had some leftover and the following day, I sauteed some chicken fillets with lots of onion and added it into the soup, turning it into something approximating a green stew. It was delish! 😀
I’m going to try mushroom soup next. The problem with mushroom soup is that the ingredients are so expensive so I’m quite hesitant to experiment. A mistake can be very costly 😛
Have you made either soup before? Do you have ideas on how they can be improved on or what other sort of soups I can try to make? You have to admit, this is also a quick and easy way to get my vegetable intake 😀
Scrumptious Saturday: One day of the week where I indulge in my other love – Food! It will feature my cooking experiments or eating and travel adventures.