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whatever amount will fit easily. For sweet potatoes, just pierce the skins all over with a fork; for squash, halve and seed, then pierce. (If you’re including carrots, there’s no need to bake them; they can cook in the pot.) Baste with a little oil and bake at ca. 425 degrees for ca. an hour, or until a fork goes to the middle. Allow to cool enough that you won’t burn your fingers, then peel. Squash and most root vegetables should be peeled fully; leaving in just a little of the sweet potato peel adds nutrients, and likely no one will notice. Then chop coarsely. If everything’s well cooked, not much chopping is necessary, especially for sweet potatoes; if a little hard still, chop into one-inch cubes. Some options: Bake sweet potatoes one day, have them whole for dinner, then use what’s left the next day to make soup. Or, if you don’t have time to bake, the vegetables can be boiled instead; peel and chop into one-inch cubes, and simmer until a fork can pierce them. Save the liquid to use in place of water in the next step. In a large pot, sauté the onion in oil or butter, and when it’s nearly translucent, add the garlic. When both are nicely sautéed, add the herbs and let them appreciate the fat for a minute. Next add one or two cups of water. If you’re including carrots and/or red lentils, add these first and let them simmer for ten minutes or so, then add the sweet potatoes or etc. Add more water as needed to fully cover everything, then let simmer, stirring occasionally. While simmering, add optional spices (cayenne, ginger) as you prefer. Cook until all the vegetables are soft but not totally mushy, and everything seems well acquainted (about half an hour, depending). Spoon or pour a reasonable quantity of the mixture into a blender, adding liquid as needed, and blend until smooth. Pour the result into a new pot. Keep on until all is blended, then stir the soup together again on low heat, and add liquid to reach the consistency & volume you prefer. If you want a creamier soup, make sure the pot is at a low simmer or off the burner, and stir in a cup or two of coconut milk/cream/soymilk. Taste, and add a little salt or similar as needed.

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Serve in bowls or mugs, top with whatever additions suit your fancy, and eat in good company, whether a book or a friend. xoxo!

New Economy Chapbook Cookbook Volume 1  

Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...

New Economy Chapbook Cookbook Volume 1  

Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...

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