Six Chocolate eggs
FIVE Golden Onion Rings
Four Calling non-bird pies
Three French Crescents
Two turtle candies
Ingredients:
For the soup:
- 3/4 cup raw cashews, soaked
- 6 cups vegetable broth, divided
- 1 tablespoon vegetable broth
- 3 large cloves garlic, minced
- 2 diced sweet onion
- 1 heaping cup peeled and chopped carrots
- 1 red bell pepper, diced
- 1 1/2 cups peeled and chopped butternut squash
- 1 heaping cup chopped celery (about 2 stalks)
- 1 qt canned tomatoes, with their juices
- 1 to 2 tablespoons Homemade 10-Spice Mix, to taste
- Fine-grain sea salt and freshly ground black pepper, to taste
- 2 to 3 cups baby spinach
- 1 (15-ounce) can chickpeas or other beans, drained and rinsed
- 12 oz farfalle pasta (we added)
Homemade 10-Spice Mix (makes 1/2 cup):
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon onion powder
- 1 tablespoon dried basil
- 2 teaspoons dried thyme
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons fine grain sea salt
- 1 teaspoon turmeric (we added this)
- 1 teaspoon cayenne pepper
Directions:
- Place cashews in a bowl and add enough water to cover. Soak the cashews overnight, or for 8 hours. For a quick-soak method, soak the cashews in boiled water for 30 to 60 minutes. Drain and rinse the cashews.
- In a blender, combine the soaked and drained cashews with 1 cup of vegetable broth and blend on the highest speed until smooth. Set aside.
- In a large pot, heat the broth over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent. Add Herbamare or sea salt if needed.
- Add the carrots, bell pepper, potato, celery, and diced tomatoes with their juices, the remaining 5 cups broth, and 1 to 2 tablespoons 10-Spice Mix (to taste). Stir well to combine . Bring the mixture to a boil and then reduce the heat to medium-low. Season with salt and black pepper.
- Simmer the soup uncovered for at least 20 minutes, stirring occasionally, until the vegetables are tender. Season with salt and black pepper. During the last 5 minutes of cooking, stir in the cashew cream, spinach (or kale), and drained beans. Add more 10-Spice Mix, to taste.
- To freeze, ladle the soup into containers (leaving 1 inch for expansion), cool completely, secure lid, and place in the freezer for up to 6 weeks.
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