Today I walked home in the freezing rain that is November in Toronto. Getting home somewhat chilled to the bone, I decided it was the perfect night for soup. But have you seen the ingredients in a can of Campbells? What do they need corn starch, monosodium glutamate and soy protein isolate for (just to name a few)? Making a few adaptations to a recipe given to me a couple of years ago, I made some Orange Soup.
1 peeled and cubed medium butternut squash
5-6 cups of vegetable stock
1 large or 2 medium sweet potatoes
1 small-medium onion, diced
1/4 tsp nutmeg
1 tsp brown sugar
1-2 tsp curry (or to taste; curry isn’t for everyone but I love it!)
1/2 tsp of basil, oregano and cinnamon
Instructions: Boil everything together until soft and puree
Optional: add some creme fraiche to top it off
The soup didn’t turn out so much orange as it did a deep yellow, but the orange-ness of the squash, sweet potatoes and curry made it an appropriate title. I try to use as many organic ingredients as possible when I’m cooking, but as a fresh graduate, I understand that it’s not always in the budget. A general rule of thumb for adding spices is that if you’re afraid of using too much, use the smallest amount recommended and then work your way up. You can always add more! (However, if there’s too much salt just drop in a raw potato while you’re cooking and remove before serving).
Photos to come soon