Sunday, 9 August 2015

Soup-er amazing!

I have a soup-rise for you!

It's soup-er delicious and soup-posedly 'eaten'.

Nothing soup-erficial or soup-erthin about this recipe.

I soup-pose you want to know what it is?


Ha! Just kidding! Got you so good!

It's soup.

You'll be happy to know that my soup is in fact significantly wet.

 A few days ago I had a sour dough roll just sitting around getting harrassed by bacteria and fighting off mould that I wanted to use when it was as fresh as possible. Now, if you know anything about sourdough, you would know that it is an extremely dense and heavy bread with a wonderful sour-like flavour and addicting spongy texture. It's also really filling! From this, I knew it would be absolutely perfect on the side of a beautiful flavourful soup to dunk in. (I couldn't see a salad sandwich working out with this one.)

Trust me to plan an entire meal over a small roll!

Any who, that's what I did! And that's how this awesome pink parsnip, cauliflower and beetroot ginger soup came to fruition!
 Tasting off ginger, coconut and parsnip, with the consistency of creamy, thick pumpkin soup, you'll want to whip this bad boy up for dinner tonight!

1/4 medium brown onion, finely chopped
1 teaspoon coconut oil
1/4 teaspoon minced garlic
1/2-1 teaspoon minced ginger (depending on your preferences)
1 medium parsnip, peeled and chopped into 3cm pieces
6-7 cauliflower florets
Nutritional yeast (to taste)
A few slices of fresh beetroot (purely for colour :)
2 cups + water (add more if you need)

1. Place the coconut oil and onion in a heavy based saucepan and satee on medium heat until the onion softens and turns slightly brown, add in the ginger and garlic and cook for a further 1-2 mins until fragrant.
2. Add in the parsnip and cauliflower and stir to combine with the onion, oil, garlic and ginger:
3. After dry-cooking for a few minutes add in the water until just covering the veg. Bring to the boil:
4. Add in the beetroot and cook, covered for around 30 minutes, adding water if necessary and stirring occasionally:

5. After 30 minutes (or when veg are nice and soft) remove from heat and blend up with a stick blender or place in a food processor until you reach a nice, smooth, thick soup consistency:

I added a splash of hot water to mine and blended again as it was a touch too thick
The verdict?

Super tasty, super filling... SOUP-ERB!
And even more utterly delicious with a slightly warmed up sour dough roll dunked in.
A very tasty dinner indeed!

Your turn:
What's your favourite type of soup?
Are you a sour dough fan? Favourite way to eat it?
Blended or chunky soup? I like both, but my mum can't even stomach the idea of eating a chunky soup!

I hope everyone has a fabulous day, make sure you take some time out to just see the world, appreciate it and then go spread some love. If you're short on time, simply give someone a hug :) Bye for now friendly friends!!

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