This recipe is dedicated to two of my closest friends who introduced me to two new things:
One the book shop KinuKoniya at Dubai Mall where I managed to find this wonderful recipe book called low fat Mediterranean Vegetarian recipes from where I got this recipe and Two for introducing me to the vegetable, Butternut, which I may not have tried otherwise…
The love/taste for Butternut recipes dates back to our South Africa Trip in December 2008 with Bindhu and Ravi. Being a vegetarian I was a bit paranoid about finding good veggie food….but thanks to Bindhu and Ravi I was introduced to a variety of dishes made with Butternut...Infact I practically lived on Butternut during my trip :-) …………………
…………….And then last week finding this recipe book was just perfect. I simply couldn’t wait to try the recipes and finally on Saturday night I decided to make the Butternut soup recipe detailed below…..The recipe is as………………….
Ingredients: (For 2)
1 Medium Size Butternut
2 Cloves of Garlic
1 medium sized onion
1 tsp coriander seeds
½ cube Maggie veg stock
1 tsp mixed herbs
1 tsp or 4-5 peppercorns
Salt to taste
For Salsa:
1 Red Bell Pepper
2 Medium sized Tomatoes
1 Red Chilli
1 tsp Olive Oil
1 tsp Balsamic Vinegar
Salt to taste
Method:
1. Peel the butternut skin, deseed and dice into 1 inch pieces.
2. In a tray add butternut with 2 pods of chopped garlic and drizzle olive oil. To save time you can also place the bell pepper and tomatoes on one the side of the tray with a drizzle of olive oil. Now roast the veggies in the oven for about 20-25 minutes.
3. While veggies are being roasted, chop the onions lengthwise. Place a pan on the gas and pour some olive oil. Add coriander seeds and onions and sauté until onions are soft or slightly brown in colour.
4. Once the veggies are roasted remove the garlic and butternut and add to the sauted onions. Also add enough water (I used about 2 cups) along with maggie vegetable stock cube, mixed herbs and peppercorns and bring to a boil. (Cook the same for about 5 to 10 min) Once the Butternut starts boiling switch off the gas and allow the mixture to cool.
5. In the interim, start preparing the salsa by de-skinning the roasted bell pepper and tomatoes and chopping them roughly. Add the same to a mixer or blender along with red chillies, olive oil and balsamic vinegar. Blend the salsa mixture and keep aside.
6. Once the butternut mixture is cool, blend into a smooth soup consistency.
7. At the time of serving the soup add a spoonful of the salsa mixture and serve.
Note: Remember to add salt after tasting the soup as the Maggie cubes already contain salt.
Taste and definitely post your feedback!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Ingredients: (For 2)
1 Medium Size Butternut
2 Cloves of Garlic
1 medium sized onion
1 tsp coriander seeds
½ cube Maggie veg stock
1 tsp mixed herbs
1 tsp or 4-5 peppercorns
Salt to taste
For Salsa:
1 Red Bell Pepper
2 Medium sized Tomatoes
1 Red Chilli
1 tsp Olive Oil
1 tsp Balsamic Vinegar
Salt to taste
Method:
1. Peel the butternut skin, deseed and dice into 1 inch pieces.
2. In a tray add butternut with 2 pods of chopped garlic and drizzle olive oil. To save time you can also place the bell pepper and tomatoes on one the side of the tray with a drizzle of olive oil. Now roast the veggies in the oven for about 20-25 minutes.
3. While veggies are being roasted, chop the onions lengthwise. Place a pan on the gas and pour some olive oil. Add coriander seeds and onions and sauté until onions are soft or slightly brown in colour.
4. Once the veggies are roasted remove the garlic and butternut and add to the sauted onions. Also add enough water (I used about 2 cups) along with maggie vegetable stock cube, mixed herbs and peppercorns and bring to a boil. (Cook the same for about 5 to 10 min) Once the Butternut starts boiling switch off the gas and allow the mixture to cool.
5. In the interim, start preparing the salsa by de-skinning the roasted bell pepper and tomatoes and chopping them roughly. Add the same to a mixer or blender along with red chillies, olive oil and balsamic vinegar. Blend the salsa mixture and keep aside.
6. Once the butternut mixture is cool, blend into a smooth soup consistency.
7. At the time of serving the soup add a spoonful of the salsa mixture and serve.
Note: Remember to add salt after tasting the soup as the Maggie cubes already contain salt.
Taste and definitely post your feedback!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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