In Search Of Me's brand spanking (behave SS!) new 2008 diary...

In_Search_Of_Me

I made 2 batches NDG - 1 bacon, pasta, carrot & parsip & one parsnip & carrot with red lentils!! Chuck it all in with a stock cube, simmer for 1/2 hour, whizz & away you go - lunch for 2 weeks al in the freezer!

neverdespairgirl

Sounds great - well, not the first one for a Kosher household LOL

We are currently munching our way through roasted pumpkin soup, and red lentil and tomato.

taxi73

WOW..you lot sound like true professionals at scrapbooking..I have no artistic flair in me whatsoever and the soups sound marvellous ...is that how easy it is to make?...will have to learn some soup recipes as they make for a cheap filling meal....theres an idea

neverdespairgirl

Hi Taxi - I can recommend my mother's amazing roasted pumpkin soup, it's gorgeous. You can also use a squash, butternut squash, etc.

My mother had a mountain of pumpkins to deal with (my Dad grew them and got a bit over-enthusiastic!)

Chop pumpkin or squash into cubes about 2 inches on each side. Enough to cover a large roasting tin. And a peeled onion, chopped into 4, and 2 cloves of garlic, whole and peeled. Sprinkle with fresh thyme and rosemary. Pour a smidgeon of oil on top, and roast in the pre-heated oven for 50-60 minutes.

Take it out, add a tin of reduced fat coconut milk and a teaspoon of curry paste, and stick in the blender.

Depending on the thickness, add some veggie stock to let it down.

It's a wonderful recipe, we all love it. Just as well, as my mother has 50 pints in the freezer!

taxi73

That sounds lovely thanks will try that one..DH will love that one as he likes coconut milk and curry...

taka

neverdespairgirl wrote: »

Hi Taxi - I can recommend my mother's amazing roasted pumpkin soup, it's gorgeous. You can also use a squash, butternut squash, etc.

My mother had a mountain of pumpkins to deal with (my Dad grew them and got a bit over-enthusiastic!)

Chop pumpkin or squash into cubes about 2 inches on each side. Enough to cover a large roasting tin. And a peeled onion, chopped into 4, and 2 cloves of garlic, whole and peeled. Sprinkle with fresh thyme and rosemary. Pour a smidgeon of oil on top, and roast in the pre-heated oven for 50-60 minutes.

Take it out, add a tin of reduced fat coconut milk and a teaspoon of curry paste, and stick in the blender.

Depending on the thickness, add some veggie stock to let it down.

It's a wonderful recipe, we all love it. Just as well, as my mother has 50 pints in the freezer!

Ohhhh this sounds lush... its making me hungry :rotfl:

spud30

That soup sounds gorgeous - will definitely give it a go :T

In_Search_Of_Me

Welcome people who dont usually post on my wee diary! Soup sounds yummy but beware - coconut is VERY high fat! Yes taxi it realy is that easy; get 1 onion & slice up & gently fry. WHile that does chop up 3 sticks celery, 3 carrots, 3 parsnips and a chicken breast if you want. Add the chickedn & gently cook then do 1 1/2 pints stock & add to the mix to simmer point then chuck the veg in and simmer for 1/2 hour. If you want it extra filling add a cup od red lentils or some pasta. Whizz & freeze...yummy & very low fat! I also tend to chuck in a few herbs depending on what I'm cooking!
Just popped in as home late from work & need to get CJ ready for postin tomorrow!

neverdespairgirl

In_Search_Of_Me wrote: »

Soup sounds yummy but beware - coconut is VERY high fat!

That's why my mother uses reduced fat coconut milk - one tin in a massive pot full of soup doesn't add too many calories.

taka

Yum yum again!! Squash bought and will be attempting the above for tea tomorrow!! :j

ISOM I check your diary most days... just don't necessarily post much!! I'm more of a lurker