ROASTED CARROT/PUMPKIN/SWEET POTATO SOUP BY THE WATER’S EDGE

What a difference a day makes! Once again, we here in South Florida, U.S.A. have been blessed with a snippet of Fall. I woke up to the trees doing their signature dance as the blustery winds took hold of their branches. I was also fortunate to behold the trees ridding themselves of a few weakened leaves that made a little mess on my back patio. I didn’t mind. After all, its Fall Florida-style.

It seemed like the geese and the ducks felt the change; and, they too went prancing along. With a slightly cool and refreshing wind brushing my cheeks and shoulders, I took that as my cue to retreat to my kitchen. Something warm and comforting was on my mind. So, I reached for my baking sheet tray and lined same with foil paper.

I decided to make a roasted carrot,sweet potato and pumpkin soup. I retrieved a few carrots, pumpkin, sweet potatoes, and onions and cut them in wedges. I drizzled them with a little canola oil and sprinkled a cinnamon, salt, and paprika on them.

CARROTS, SWEET POTATOES, ONIONS, PUMPKIN FOR ROASTING
CARROTS, SWEET POTATOES, ONIONS, PUMPKIN FOR ROASTING

These were roasted in a preheated oven at 410 degrees for approximately 35 minutes. As the heat hit them, the spices perfumed my space and reminded me that it was Fall. These were  then cooled.

ROASTED CARROTS, ONIONS, PUMPKIN AND SWEET POTATOES FOR SOUP
ROASTED CARROTS, ONIONS, PUMPKIN AND SWEET POTATOES FOR SOUP

In a stockpot, a drizzle of olive oil was added. Roughly chopped celery, onion, and crushed garlic were softened and seasoned with a pinch of salt and black pepper. These were then added to roasted root vegetables and pureed with chicken stock to a chunky finish.

Soup was returned to stockpot. Fresh thyme and chicken noodle along with a little cold tap water were added to further enhance the taste and flavors. Soup was simmered on low heat for approximately fifteen to twenty minutes until heated through and arrived at the preferred consistency.

As I sipped my warm and satisfying soup,on my patio by the water nearby, I smiled. I was in a perfect place. A place where the animal lives ran wild and free, a place where the trees were alive and the sound of carefree kids squealed  with delight.

WARM YOUR STOMACH & STIR-UP THAT APHRODISIAC WITHIN..#ASPARAGUS/BROCCOLI SOUP

The winter weather is here and is at its peak. During this time, we all wish to keep warm and indulge in comforting foods. A great way to do same is to whip up something rather tasty and nutritious as well. A trip to the veggie tray can yield an amazing and delicious soup.

And, that’s what I did.

INGREDIENTS FOR ASPARAGUS/BROCCOLI SOUP
INGREDIENTS FOR ASPARAGUS/BROCCOLI SOUP

Ingredients:

  • Asparagus
  • Broccoli
  • Onion
  • Celery
  • Garlic
  • Cheese
  • Milk
  • Chicken broth
  • Salt/pepper
  • Parsley
  • Sour cream
  • Thyme
  • Scallion

Method:

  1. In a stockpot, under low to medium heat, olive oil was drizzled and finely chopped onions,celery and garlic were sauteed. Ingredients were seasoned with salt and pepper to taste.
  2. Roughly chopped asparagus (after removing woodsy ends), broccoli, thyme, scallion were added and combined with other ingredients.
  3. Chicken broth was then poured along with two cups of tap water. Then lid was placed on pot allowing soup to simmer under low heat.
  4. After ingredients were fork tender, one teaspoon of cornstarch was dissolved in milk and added to soup for thickening.
  5. Soup was allowed to simmer for an additional ten minutes.
  6. After cooling of soup, it was placed in standing blender and pureed to required consistency.
  7. Pureed soup was poured back in stockpot and heated under low heat.
  8. Sprinkled cheddar cheese was then added after removing pot from burner.

Pureed asparagus and broccoli soup was served with a dollop of sour cream and a garnish of parsley. Rye bread was buttered and grilled, then rubbed with fresh garlic which turned out to be a fantastic dipper.

A CAULIFLOWER/SPUD SOUP TO GREET A PERFECT FALL AFTERNOON

I love the season that nature has bestowed on us. Guys, it’s Fall and I know for some of you in certain parts of the world, the temperatures feel like summer and winter for others. However, where I’m in South Florida, U.S.A., we’re experiencing the best time ever! Okay, sorry to be bragging. You see, for a great portion of the calender year we have sizzling temperatures and humidity, but, I’m not complaining.

We might not be beholding the transformation of the autumn leaves in their beautiful hues, but on this day, this gorgeous day that God has made, the humidity has taken a nose-dive and the temperatures are super mild. Oh, I’m happy.

Guys, I’m wearing a sweater, an orange at that. Of course, you know that orange screams fall. The skies are brilliant blue and the puffy white clouds are quite evident. Did I mention the sun? Oh, I didn’t; it’s shining in all its glory. And the palm and mango trees are swaying to a light breeze.

On a day as perfect as this, I’ve flung open my sliding doors and windows. And guess what? Comfort food is on my mind. To be specific, I’m thinking of soup. A couple of days ago, I purchased a five-pound sack of potatoes for $2.99 (a sale price they said). I still have a half of a ‘tight-ass’ cauliflower from when I made mashed ‘cheesy’ cauliflower. Oh boy, that was a treat.

So guess what guys, I’ve decided to ‘rock’ a hearty pot of cauliflower and potato soup. You see, when the temperatures are this divine, my palate leans towards good old soup. There are so many to choose from but I’ve the goods for a cauliflower/spud soup.

Ingredients:

  • Cauliflower (1/2lb)
  • Irish potatoes (2)
  • Onion (1small)
  • Thyme (sprig)
  • Scallion (1 stalk)
  • Celery (1 stalk)
  • Black pepper/salt to taste
  • Cheese (optional)
  • Bacon (optional)
  • Chicken stock (1 &1/2cup)
  • Milk (1/2 cup whole)

Method:

1. In a sturdy stock pot, add milk, chicken stock and water.

2. Chop potatoes and cauliflower in small portions and place in liquid and bring to a boil. Add salt, black pepper, chopped celery, onions, thyme, scallion and any other seasoning of preference.

3. Cook for approximately 12 minutes or until fork tender.

4. Cool and then place in blender. Puree to the consistency you desire.

5. Sprinkle with cheese while soup is hot and top with crispy bacon and herb of choice.

Guys, I paired  my soup with poached eggs, tomato slices and crispy bacon on opened-face toasted rye with a spread of strawberry jam. They worked phenomenal. My taste buds were satisfied on this perfect day as this.

To say that I was happy is an understatement. Guys, was over the moon! Hmm, all I needed was a siesta. As always, be kind to your loved ones as well as your beautiful palates.