Winter Vegetable Soup With Coconut Milk And Pear Recipes

WINTER VEGETABLE SOUP WITH COCONUT MILK AND PEAR

Steps:

• 1. Melt the butter in a Dutch oven over medium. Stir in the onion, carrot, parsnip, turnip, parsley or celery root, and celery and cook, stirring until the vegetables begin to soften, about 8 minutes. 2. Stir in the cabbage, ginger, thyme, garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally until the cabbage begins to soften, about 3 minutes. 3. Scoop 1/4 cup of coconut cream from the top of the can and set aside. Add the remaining coconut milk, broth, and the squash and pears to the vegetables. Bring the mixture just to a boil over medium, stirring to scrape up any browned bits. 4. Reduce the heat to low, cover and cook at a bare simmer, stirring until the squash is very soft, 20 minutes. 5. Puree in batches in a blender. If the soup is too thick, add more chicken broth until thinned. Season to taste. 6. Ladle the soup into bowls, drizzle with the reserved coconut cream, sprinkle with the chopped thyme.

WINTER VEGETABLE SOUP WITH COCONUT MILK & PEAR

Steps:

• Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Stir in the onion, carrot, parsnip, turnip, parsley or celery root, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Stir in the cabbage, ginger, thyme, garlic, 3/4 teaspoons salt, and 1/4 teaspoons pepper and cook, stirring occasionally, until the cabbage begins to soften, about 3 minutes.
• Scoop 1/4 cup of coconut cream from the top of the can and set it aside in a small bowl at room temperature. Add the remaining coconut milk, broth, and the squash and pears to the vegetables. Bring the mixture just to a boil over medium heat, stirring to scrape up any browned bits. Reduce the heat to low, cover, and cook at a bare simmer, stirring occasionally, until the squash is very soft, 20 minutes.
• Purée with an immersion blender in the Dutch oven or in batches in a regular blender. Pour the soup through a large coarse strainer set over a large glass measure or bowl. If the soup is too thick, add more chicken broth until thinned to your liking. Season to taste with salt and pepper.
• If necessary, reheat the soup in a clean pot. Ladle the soup into bowls, drizzle with the reserved coconut cream, and sprinkle with the lightly chopped thyme.

WINTER VEGETABLE SOUP

Steps:

• Heat oil in a large saucepan on med-high heat.
• Sauté onion until translucent.
• Add garlic, apple, parsnip, squash, carrot and sweet potato. Sauté for approximately 5 minutes.
• Add vegetable stock and bring to a boil.
• Reduce heat and simmer for approx 30 minutes, (or until vegetables are tender) Stirring occasionally.
• Let cool slightly, puree and enjoy!

CURRIED WINTER VEGETABLE SOUP

Steps:

• In large stockpot, melt butter.
• Stir in cumin, curry, rosemary, pepper, and sage.
• Add garlic and leek.
• Cook on low heat, 2-5 minutes or until leek is tender.
• Add stock, water, rutabaga, and lentils.
• Bring to a boil, slowly.
• Reduce heat and simmer 10 minutes, covered.
• Add potatoes, carrots, and parsnips.
• Simmer, covered, for 25-40 minutes or until vegetables are tender.
• Remove from heat; allow to cool slightly, until all bubbling has stopped.
• Mash with a potato masher until consistency is partly chunky.
• Stir in coconut milk (if using) and cilantro or parsley.
• Return to heat briefly to re-warm and serve.

VEGETABLE SOUP WITH COCONUT MILK

Steps:

• Chop all the vegetables roughly and place in a large saucepan.
• Add enough water to just cover the vegetables and add the salt and garlic.
• Bring to a boil then reduce to a simmer and cook for about 45minutes until the vegetables are soft.
• Keep topping up the water to JUST cover the vegetables if necessary.
• Stir in the curry powder and mix well.
• Remove from heat and puree the mixture. I use a stick blender. Do Not Tip Out The Water!
• Stir in the coconut milk and reheat gently.
• Enjoy!