Lazy Soup
Summary
I call this recipe the Lazy Soup because it takes time to make. I would say 90 mins or more depending on how spicy the conversation is or how much the music is hitting you to scream and bust a move.
Well without further ado!
Ingredients
Ingredients:
- Loved one or ones
- Music of choice
- Good and playful energy
- 2 large carrots chopped
- 4 large rosette potatoes (cut in cubes)
- 1 large red onion (sliced)
- 1 large white onion (sliced)
- 4 teeth of garlic (chopped)
- 1 quarter cauliflower (be sure to break apart the crowns)
- 1 head of broccoli ( be sure to break apart the crowns)
- 1 lb of pumpkin ( cut in cubes)
- 1 bunch of black kale (regular kale is good too) or you can use collard greens (thinly sliced )
- 1 medium-sized butternut squash (cut in half and seeds removed)
- 2 sprig of fresh thyme or 1 tablespoon of dried thyme
- 1 sprig of fresh rosemary or 1 tablespoon of dried rosemary
- 1 pack of sliced white mushrooms (optional)
- 2/3 cup of olive oil
- 2 375ml pack of vegetable stock
- 1 cube of knorr vegetable bullion
- 1 tablespoon of ground black pepper ( to taste)
- 1 tablespoon of sea salt or regular salt (to taste)
- 1 small bunch of fresh cilantro chopped or 1 tablespoon of cilantro powder
- 1 tablespoon of fresh lemon juice
- 1 tablespoon of dried dill
- 2 large wild onions chopped
- 3L of water
- 1/2 cup of coconut milk
Equipment:
- 1 large baking pan
- 1 large saucepan or wok
- 1 medium/large soup pot
- blender
Directions
Putting it together:
- Cut unpeeled butternut squash in half, remove seeds; place halves in baking pan; sprinkle salt and black pepper (to taste) over both halves; and pour 1 tablespoon of olive oil evenly over both halves
- Place baking pan with squash halves in the oven that was preheated to 350 degrees
- Let squash bake for 35-40 mins or until soft when fork test and brown around edges
- Add water to soup pot and set the stove on high temperature
- Add 1/2 tablespoon of salt, chopped potatoes, pumpkin, chopped kale, chopped carrots to the pot of water and boil until potatoes, carrots, and pumpkin are semi-soft. Then add broccoli and cauliflower and simmer on medium-low for 15 mins. Then add vegetable stock to the pot, stir and turn down stove temperature to low; cover the pot and let simmer.
- in the saucepan add olive oil and when heated add sliced white and red onions, chopped wild onions, and saute for 2 mins or until onions are slightly tender; then add garlic, salt, and pepper and saute for another 1 min; add sliced mushrooms and saute until mushrooms are cooked. crumble vegetable bouillon into saute and mix together until bouillon is dissolved into the mix; then add lemon juice. Mix everything together for about 30 seconds and set aside.
- Add saute mushroom, onions, and garlic to the soup pot and mix together thoroughly. Add cilantro, thyme, rosemary, dill, and let simmer
- Once the butternut squash is baked remove the flesh from the skin by scooping it out with a large spoon. Add the roasted butternut squash to the blender ( add some of the soup mixe to the blender) and add the coconut milk. Blend together until smooth.
- Add blended butternut squash to the soup pot; mix together and let simmer for a few minutes or until the vibe moves you to eat.
Enjoy with some crackers if you like.
Written By
Judy Barton
Irie stomach blogger
