copycat Amy’s lentli soup / produce on parade
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@beetwood-mac
copycat Amy’s lentli soup / produce on parade
roasted kabocha and ginger soup / dolly and oatmeal
My variation:
Roast the kabocha: Slice in half and remove seeds. Rub cut side with olive oil. Place cut-side down on a parchment-paper lined baking tray. Roast in 180 degree oven for 45 minutes, or until soft. Cool then scoop our flesh.
Make the soap: Heat ghee on soup pot. Add some fennel seeds, a thumb of ginger (peeled and sliced), 3 stalks of celery (sliced), and 1 leek (sliced). Saute for a few minutes until beginning to soften.
Add the kabocha squash and 500ml chicken stock. Bring to a boil, then cover and simmer for 25 minutes.
Drain and rinse a can of white cannelini beans. Add to the soup. Cover and simmer another 5 minutes.
Make the spicy coconut cream: Mix 4 big tbsp of coconut milk with juice from half a lemon, 1/4 tsp paprika, 1/4 tsp chilli powder, salt and pepper.
Remove the soup from the heat and soup with an immersion blender. Return to the stove. Stir in half a can of coconut milk. Flavour with fish sauce and salt.
Serve soup with spicy coconut cream, a squeeze of lemon, a pinch of white pepper, and a couple scrapings of nutmeg.
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