Yay, the soup
season is upon us! And also the squash and pumpkin season, it's so
perfect! I am planning to cook many vegan squash soups before the
autumn and winter are over. I often like giving soups Thai
flavouring, as in my opinion it makes them even more warming and
comforting. That is exactly what I did with this soup. I combined
harlequin squash, carrots and red lentils and added some Thai
flavours to them. I served the soup with rustic homemade seedy spelt
rolls.
Ingredients
1 small or ½
larger harlequin squash
2 carrots
1 onion
3 garlic cloves
2 cm fresh ginger
1 small chilli
Olive oil
500 ml vegetable
stock
½ cup red lentils
1 bay leaf
½ tsp ground
coriander
½ tsp ground
cumin
3-5 tbsp soya
sauce
Salt to taste
Ground black
pepper to taste
160 ml coconut
cream
Handful fresh
coriander
Method
Cut the squash and
carrots into pieces and chop the onion, garlic, ginger and chilli
finely. First cook the onion in olive oil until soft and then add the
garlic, ginger and chilli. After a moment, add the squash and carrot
pieces and cook for a few minutes.
Then add the
vegetable stock, red lentil, bay leaf and season. Let the soup
simmer.
Once the flavours
have blended nicely and the squash, carrots and lentils are cooked,
add the coconut cream and fresh coriander. Let cook some more, purée
and serve warm.
I
want to share this recipe with this month's No croutons required vegetarian soup and
salad cooking challenge. The challenge is hosted this month by Lisa
from Lisa's Kitchen
and co-hosted by Jacqueline from Tinned Tomatoes.
Have
a pleasant Saturday evening!
Your
VegHog
Oh my, that sounds comforting indeed. I've been enjoying squash, particularly pumpkin. And as for Thai flavors, you can never go wrong. Thanks so much for sharing with NCR. I'm a bit late with the roundup, but I'm working on it.
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