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Tuesday, November 29, 2011

Spinach, Cauliflower, Potato Soup with Pumpkin Rounds


Now that wintry weather is here, the sun absconding for months at a stretch, the dinners lean towards hot casseroles, soups, and fresh-from-the-oven rustic breads/rolls/dampers... there is no set combination, really. Whatever I can throw together and we are in the mood for. One of my favorites is meatless Borscht.

Creamy Cheesy Broccoli Soup is a favorite with the kids, along with Sour Dough or Rosemary-Potato Bread. Tomato Florentine with Cheese Bread. Chunky Fusilli/Rotini/Radiatori Pasta with Vegetables Soup and Herb+Olive Dampers.

The quick breads and rolls and dampers come in handy for weeknight meals. And, of course at times, artisan bakers have done the work and I just bring one of their creations home and heat and serve. I found myself addicted to Pugliese bread for a while, along with Borscht...

The Spinach, Cauliflower, Potato Soup here is quick and simple. To cut down on cooking time, I par cook the potatoes in the microwave for about 5 minutes before adding it to the soup.

Ingredients
2 medium potatoes, peeled, diced, par-cooked
2 cups fresh baby spinach leaves
1 cup cauliflower florets
1 tsp turmeric powder
1 tsp Madras Curry powder
1 tsp coriander powder
4 cups vegetable broth/stock
2 cups water
½ cup evaporated milk (optional)
salt to taste
arrowroot powder (or cornstarch) as needed for thickening


For the Pumpkin Rounds:
2½ cups flour
3¼ teaspoon baking powder
½ tsp chopped herbs
4 Tablespoon Smart Balance Omega Butter Light (or butter)
1 egg
3/4 cup pureed pumpkin

Preparation
  1. Soup: Combine the vegetables (except spinach), broth, water, spices and a tsp of salt in a large pot and bring to a boil; simmer at medium-low heat till cauliflower is tender; adjust seasonings to taste; add the spinach leaves, cover and simmer for a few more minutes; thicken as needed; off-heat stir in the evaporated milk, if using
  2. Pumpkin Rounds: Pre-heat oven to 415°F; Cut in the butter into the flour+baking powder to form fine crumbs; Make a well in the center and add the beaten egg and pureed pumpkin, knead the dough till smooth; Roll it out on a dusted surface to about 2-inch thick and cut small rounds; Place in a greased cookie sheet and bake for 15-20 mins till tops are golden and insides are done

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