Wednesday, 6 January 2016

Harrisa Roasted Mixed Squash, Tomatoes, Cashew and Mixed Herb Soup #winterdelight #winterwarmer #soup #comfortfood #jcookingodyssey


It's right time to get in to habit in well balanced and healthy eating after all the festive indulgence over the Christmas and New Year period. Butter, oil and sugar were roaming around freely in my kitchen and kept flowing in our dishes. I better watch out my waist line before my Jeans refuses to fit me ;)





What a fantastic way to include Soup for a healthy and balanced eating, great way to consume lots of veggies, don't have to sit in one corner and chew for hours  but quick way to get a nutritious and balanced meal.  Research shows that purely vegetable based soups are high in nutritions and low calories.

Now that we are truly into winter season and temperatures has dropped here, it's perfect time to bring soup on the table, naturally home made soups are the best option ! Harrisa Roasted Mixed Squash, Tomatoes and Mixed herb soup..what can I say about this soup ! Past few months Harrisa rules me and my kitchen, seems every one needs a kick now and then :)



We include pumpkin or squash, Broccoli and Spinach on our menu almost each week, my sunny boy love to devour greens everyday and daughter loves roasted squash. On the new year's day, for lunch we settled for soup, it was fabulous, the spicy paste and roasting made it divine and I used a generous amount of fresh herbs and this only enhances the flavours !



You will need :-

  • 500 g  mixed squash peeled, de seeded and cubed ( I used acorn , Kabocha and sweet dumpling )
  • 250 g fresh tomatoes
  • 4 tbsp. cashew nuts ( soaked in water for 15 minutes )
  • 2 tbsp. thick tomato paste ( optional )
  • 4 tbsp. Harrisa paste recipe here
  • 1 tbsp. maple syrup or honey
  • Salt to taste
  • 500 ml vegetable stock
  • 1 big onion chopped
  • 3-4 garlic cloves
  • 3 tbsp. olive oil
  • 4-5 tbsp gresh herbs ( I used parsley, basil, rosemary, thyme and coriander )
  • Pinch freshly ground black pepper
Method ;-
Preheat the oven to gas mark 6-7.
In a bowl add one tablespoon oil, two tablespoon harissa paste, maple syrup and tomatoes and mixed squash.
Mix well and place on a baking tray and roast for about an hour.
Heat oil in a big saucepan add onion and garlic and sauté until onion turns pink.
Add tomato paste and remaining harrisa paste and cook the mixture for about a minute.
Now add roasted vegetables, cashew nuts and add vegetable stock.
Bring it to boil and simmer for 2 minutes.
Season with salt and black pepper.
Add fresh herbs and blend soup in a blender.
Serve hot, garnish with fresh herbs and enjoy with crusty bread.



















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