Kabocha Squash Soup

I am so glad I decided to try more squash varieties this year.  I picked up a Kabocha squash at a local farm and decided to make soup with it.  It is a lovely sweet squash, so I made it into a sweet soup rather than a curried or spicy one.  Don't worry, it isn't too sweet -- this soup has a nice delicate flavour and a lovely texture too.  The Little Man gobbled it up, so I had to run out and stock up on Kabochas!  I've made the soup several times now, and every time it is finished I roast another squash and make it again.  I love to have this on hand for lunches.  It is a perfect meal on a blustery Autumn day.

I adapted the recipe from one at AYear of Slowcooking.

• 1 small-medium Kabocha squash (4-6 cups cubed)
• 1 large sweet onion, chopped
• 2 apples, peeled and cubed
• 4 cups chicken stock (vegetable stock for a vegan soup)
• 1 tsp sea salt
• 1/8 tsp pepper
• 1/4 tsp nutmeg
• 1/4 tsp coriander
• 1/4 tsp cloves
• 1/4 tsp cinnamon
• 1/2 cup coconut milk

1. Preheat oven to 400 degrees. Using a large kitchen knife, cut the squash into 6-8 chunks (be VERY careful not to cut yourself!). I find it easiest to start a cut next to the stem, pushing until the knife is embedded -- then remove knife, turn squash over and try to line up a cut from the under side.  Repeat on edges until you can slice completely through.  The subsequent cuts shouldn't be too bad once you get the squash sitting on the cut side.  Remove seeds and stringy pulp (I find these seeds too tough to eat roasted).  Place squash pieces in glass dish with 1/2 inch of water.  Roast in oven for 25 minutes.
2. Meanwhile, add onion, apples, stock and spices to crockpot and turn to high.
3. When squash is done, let cool a little until easy to handle, then use a spoon to separate the flesh from the peel.  Cube squash and add to crockpot.  Cook on high for 4 hours or low for 6-8 hours.
4. During last 15 minutes of cooking, stir coconut milk into crockpot.
5. Puree with a hand-blender or a VitaMix.

Sunchoke Soup

I only discovered sunchokes last year.  Also known as Jerusalem Artichokes, they are a root (unrelated to the artichoke family) that looks quite similar to ginger.  When cooked they can be used in place of a potato in a recipe, and provide a rich interesting flavour.  I also call this soup "butter bacon soup" even though it contains neither ingredient -- but there are hints of both flavours in it!

• 1/2 cup olive oil
• 3 leeks (white part), thoroughly cleaned and coarsely chopped
• 1 sweet onion, chopped
• 1 stalk celery, back peeled then chopped
• 2 pounds sunchokes, peeled and coarsely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh thyme
• 1/2 tsp salt, or to taste
• pepper to taste
• 6 cups chicken stock (vegetable stock for a vegan soup)
• 1 cup rice milk

1. Heat the oil over medium heat in a large pot.  Add leeks, onion and celery.  Cook for 6 minutes, stirring occasionally.
2. Add the sunchokes, garlic, thyme, salt and pepper.  Cook for about 8 minutes, stirring once or twice.
3. Add stock, bring to a boil and then reduce to a medium simmer.  Cook 30 minutes, stirring occasionally.
4. Puree soup in Vitamix (or use a hand blender) until smooth.  Add rice milk and return to stove to simmer for 10-15 minutes.

I've listed this recipe at The W.H.O.L.E. Gang for Friday Foodie Fix - Secret Ingredient Thyme.

Ham and Split Pea Soup

The days have turned cold, but we're still spending lots of time outside.  There's no better feeling than returning home to the comforting smell of hot soup throughout the house.  This soup makes use of leftover ham, but you can omit the ham for a vegetarian option.  I don't cook the ham in the soup these days as Little Man doesn't eat ham yet;  I simply stir ham into the bowls of those who are eating it.  Depending on if you are serving ham or not, you need to adjust the salt -- more salt if no ham.  The timing for this soup is very dependant on the temperature at which you cook it.  You can have it ready in an hour and a half if you keep it at a good boil, three hours if you use a high simmer, or 8 hours in a crockpot.

• 9 cups chicken or vegetable stock
  
• 2 1/2 cups yellow split peas, well rinsed
  
• 3 carrots, peeled and grated
• 3 stalks celery, backs peeled and diced
• 1 onion, diced
• 1 Tbsp tarragon
• 1 bay leaf
  
• salt and pepper to taste
• cubed ham (1/2 cup per bowl)

1. Bring stock to a boil.
2. Add all ingredients (unless you are serving some bowls without ham -- then leave out the ham until serving)
3. Turn down the soup a little but keep the soup boiling.  Stir every 20 minutes when cooking it at this heat (very important so it doesn't burn!).  Cook with the lid on, but remove the lid for the last 20 minutes.  The soup should be ready in 1 1/2 to 2 hours when cooked at high heat.
4. Adjust seasonings and serve.
   

Leek and Potato Soup

Bleh. I'm sick again. Before it hit too bad, I whipped up a big pot of leek and potato soup, another of turkey meatball soup, and a batch of biscuits. Now I'm trying to lay low and let my soups work their magic. I've made this soup for years so it's a tried and true favourite. It just needed a small modification to work with our allergies.

• 4 slices bacon, chopped
• 2 large leeks, white part only, chopped (4 cups)
• 1 large onion, chopped
• 3 stalks celery, backs peeled, sliced
• 1 Tbsp tarragon
• 1 tsp thyme
• salt and pepper
  
• 5 large yukon gold potatoes, cubed
• 4 cups chicken broth
• 1/2 cup rice milk
• 1/2 cup coconut milk

1. Fry bacon over medium-low heat until cooked but not crispy. Add leeks, onion, and celery. Stir. Cover and cook over low heat about 15 minutes until wilted.
2. Sprinkle tarragon, thyme, salt and pepper over veggie mixture. Stir, add potatoes, and stir again. Add chicken broth, cover and bring to a low boil. Cook until potatoes are tender (about 15 minutes).
3. Use an immersion blender to puree until smooth. This could also be done in a regular blender in a few batches.
4. Add rice milk and coconut milk to soup. Heat over low until soup is hot, then turn to low simmer until ready to serve.

Do you have any recipes that help you feel better when you are sick?

Chicken Meatball Soup and Biscuits

I woke up feeling pretty crummy a couple days ago. Not death-warmed-over flu terrible, just icky. But I knew what would make me feel better: chicken meatball soup. Homemade chicken soup really does contain some magic that nourishes your whole body. As always, it made me feel a whole lot better -- until the soup ran out. So I made another batch for lunch today. Little Man got very excited over this soup, and he *loved* his first biscuit.

Chicken Meatball Soup:

• 8 cups chicken broth
• 1 pound ground chicken (or turkey)
• 4 carrots, peeled and sliced
  
• 1 parsnip, peeled and sliced
  
• 1/2 onion, chopped
  
• 1 baby zucchini, sliced
  
• 1 large yukon gold potato, cut into small cubes
  
• 1 1/2 tsp tarragon
• 2 tsp parsley
• 1/2 tsp sage or poultry seasoning
  
• salt and pepper
• 100 grams (about 1/4 pound) white rice spaghetti
  

1. Heat the broth to a slow boil, then add the carrots, parsnip, onion, zucchini, and potato.
2. Pull small chunks off the block of chicken. I use one hand (keeping the other one clean in case my toddler gets into something!) and shape the bits into roughly round shapes about the size of a large grape. As I form each one I drop it into the soup. Don't worry too much about shaping the meatballs; odd shapes work just fine.
   
3. Add tarragon, parsley and sage. Add salt and pepper to taste. Boil for 20 minutes (or more).
4. Break the pasta into 1-2 inch pieces and drop into the soup. Boil for another 20 minutes, then turn to simmer until you are ready to serve.

I used to always make my great-grandmother's baking powder biscuits to accompany soup. I made a few modifications to my scone recipe and -- voila! Savory biscuits. Not the same texture as baking powder biscuits (I prefer this biscuit texture as it is much smoother and flakier) but a similar taste.

Biscuits:

• 1 cup brown rice flour
• 1/2 cup sorghum flour
• 1/2 cup tapioca flour
• 3/4 tsp xanthan gum
• 1 Tbsp baking powder
• 3/4 tsp sea salt
• 1/2 cup solid coconut oil (chill in the fridge to make solid)
• 3/4 cup coconut milk

1. Preheat oven to 425 degrees.
   
2. Whisk together the flours, xanthan gum, baking powder and sea salt.
3. Use a pastry cutter to mix the coconut oil into the dry mix until you get pea-sized crumbs.
4. Use a wooden spoon to combine the coconut milk with the crumbs. Stir/fold until just combined.
5. Divide mixture into 9 biscuits. Shape gently with your hands and place on baking sheet.
6. Bake for 20 minutes, or until lightly browned around the bottom edges.
   

Corn Chowder

My Mother-in-law made me this delightful soup for Mother's Day. It is hearty and nourishing in addition to being delicious. She adapted the recipe from Living Without Magazine. Don't let the long ingredient list deceive you -- half of it is herbs!

• 2 onions, chopped
• 1 1/2 cups celery, chopped
• 3 cups chicken stock (vegetable stock for vegan soup)
• 3 1/2 cups water
  
• 6 large potatoes, peeled and chopped
• 4 cups corn kernels (frozen or fresh off the cob)
• 1 tsp dried marjoram
• 2/3 tsp dried thyme
• 2/3 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried rosemary
• 1 cup rice milk

1. In a soup pot, saute onions and celery over low heat until golden.
2. Add stock, water, potatoes and corn. Cover and cook over medium heat 30 minutes.
3. Measure one cup of soup into a food processor. Add herbs and puree. Put back into soup along with rice milk.
4. Cook until hot, 5-8 minutes.