Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. :

  2. 1 28 oz can peeled whole tomatoes (I prefer San Marzano)

  3. olive oil

  4. 1 yellow onion, chopped

  5. 2 garlic cloves

  6. fresh basil

  7. chicken stock

  8. cayenne pepper

  9. soy milk and/or cream to finish 1 medium cooking pumpkin, halved and seeded

  10. 2 tablespoons olive oil

  11. 1 small onion, chopped

  12. 1 clove garlic, chopped

  13. 1/2 cup leeks, chopped, white and pale green parts only

  14. 2 apples, peeled and chopped

  15. 2 cups chicken stock

  16. 1 can light coconut milk

  17. 1/2 can Masaman curry paste (I used Maesri )

  18. Salt and Pepper 2 acorn squash, halved and seeded

  19. 1 tablespoon extra virgin olive oil

  20. 1 cup peeled and chopped carrots

  21. 1 cup chopped celery

  22. 1 cup chopped onions

  23. 1/2 cup chopped leeks, white and pale green parts only

  24. 3 cups chicken stock

  25. 1/2 teaspoon ground cinnamon

  26. 1/4 teaspoon ground or grated nutmeg

  27. 1/4 cup maple syrup

  28. 1/4 cup half and half

Instructions Jump to Ingredients ↑

  1. Sweat the chopped onion on low heat with olive oil and salt.

  2. Toss in 2 whole cloves of garlic.

  3. After the onion is translucent, add the can of tomatoes.

  4. Add some chicken stock, maybe 2 cups worth.

  5. Add a small cluster of basil, attached to the stem so it will be easy to remove.

  6. Add some salt, pepper and cayenne to taste (cayenne adds a nice spice for sore throats).

  7. Let everything simmer for 45 minutes.

  8. Add some more stock if needed to thin the soup a bit. Maybe 1/2 cup.

  9. Pick out the basil, then puree the soup well (I used an immersion blender).

  10. My soup was too thick at this point, so I added some soy milk and a splash of heavy cream. You can use whatever you have- milk, soy milk, cream, chicken stock… Thin the soup to the desired consistency.

  11. Add more salt and pepper if needed.

  12. Garnish with some chopped basil .

Comments

882,796
Send feedback