It's Soup Season!

I make a vegan soup every week to have for lunch throughout the week.
This weeks soup is "beef less" vegetable soup
vegetable bouilon, herbs, potatoes, peas, corn, kale, onion, carrots, celery, garlic, diced tomatoes and Lightlife crumbles

Another good one is Pumpkin or butternut squash with kale and corn... I like to make that one spicy with fresh jalapeño peppers!!! The squash gets a little mushy and creates a creamy texture.

I usually skip the grains (even barley) when I make soup. That said, my beef vegetable soup is sooo good (now you've got me wanting to make a pot!). I usually make it with:

beef base
stew meat
beef soup bone
caramelized red onion sauteed in a little butter (put in the pan before the base)
raw red onion
scant amount of red potatoes, skin-on
handful of sweet corn kernels
cut green beans
spinach
green cabbage (lots of cabbage!)
cut carrots (never baby carrots!)
celery
lots of diced tomatoes
tomato juice
garlic
thyme
seasoned salt
black cracked pepper

Occasionally some white canneloni beans. Yummy!

Carrot and Leek Soup

Simple to make, this soup can be served hot or cold.


# 4 tablespoons (60 g) unsalted butter
# 1/2 teaspoon ground cardamon
# 3 medium leeks, white and light green parts only, washed well and cut across into 1/2-inch (1-cm) lengths
# 5 large carrots, peeled and cut across into thin slices
# 3 cups (750 ml) Basic Chicken Stock (page 345) or commercial chicken broth
# 1/2 cup (125 ml) heavy cream
# Kosher salt, to taste
# Freshly ground white pepper, to taste


In a medium saucepan, melt the butter over medium heat. Stir in the cardamom and cook, stirring, for 2 minutes. Stir in the leeks. Cover with a lid and cook, stirring occasionally, for 5 minutes. Stir in the carrots and stock. Bring to a boil.
Lower the heat and simmer, covered, for 13 minutes, or until the carrots are tender.

In a food processor or blender, purée the soup. If using a blender, work in batches of no more than 2 cups (500 ml). Stir in the cream. The soup can be made up to 2 days ahead and refrigerated.

Remove from the refrigerator and serve cold, or heat through to serve hot. Season with salt and white pepper.

Makes 6 cups (1.5 L); 4 to 5 first-course servings

This is our favorite soup!

Does anybody have a good butternut squash recipe?

yes! the Jamie Oliver butternut squash soup recipe is delicious also, it says serves 8, but it always goes further than that for me, haha.

• olive oil
• 16 fresh sage leaves
2 red onion, peeled and chopped
• 2 sticks of celery, trimmed and chopped
• 2 carrots, peeled and chopped
• 4 cloves of garlic, peeled and chopped
• 2 sprigs of fresh rosemary, leaves picked
• ½–1 fresh red chilli, to taste, deseeded and finely chopped
• sea salt and freshly ground black pepper
• 2kg butternut squash, onion squash, or musque de Provence, halved, deseeded and cut into chunks
• 2 litres good-quality chicken or vegetable stock
• extra virgin olive oil

in fact, here's the link...http://www.jamieoliver.com/recipes/vegetarian-recipes/superb-squash-soup-with-the-best-parmesa

Recipe for Thai-Spiced Coconut Squash Soup
• Preparation time:
10 mins
• Cooking time:
35 minutes
Ingredients
• 1 tbsp sunflower oil
• 2 chopped onions
• 1 stick celery
• 2 clove(s) garlic chopped
• 2 cm (1in) piece of grated ginger
• 1 tbsp thai red or green curry paste
• 500 g peeled and chopped squash
• 750 ml (1¼ pints) stock
• 250 ml (8fl oz) coconut milk
• chopped coriander
• chopped chilli
Method
• Heat 1tbsp sunflower oil and soften 2 chopped onions with 1 stick celery, 2 chopped garlic cloves and a 2cm (1in) piece of grated ginger.
• Stir in 1tbsp Thai red or green curry paste and 500g (1lb) peeled and chopped squash. Cook for 2 minutes, then add 750ml (1¼ pints) stock. Simmer for 20-25 minutes until the vegetables are soft.
• Add 250ml (8fl oz) coconut milk, season and purée with a stick blender. Add more water if it’s too thick. Serve with chopped coriander and chilli.
•