I’ve seen lots of pumpkin posts coming up in my blog feed. Particularly those bloggers from USA and Canada. Living in the UK, pumpkin isn’t such a big thing, so I had no problem eating a pumpkin smoothie on the 4th July, and then again on my birthday 🙂
But now it’s starting to feel like autumn (but what’s with the heat??? Grey skies: check, drizzle; check 19C heat – what’s that all about, people were putting their heating on a couple of weeks ago)
Anyway, I was lulled into a false sense of autumn, so I made some soup. I had some carrots, and some left over coriander, so I thought, perfect – carrot and coriander soup.
But, even better, I also had some pumpkin open (still on the tinned stuff I stocked up on when it was in on a special USA deal – what will I do when it is gone???)
I served my soup with nutritional yeast courgette crisps – which were great. I wasn’t sure it would work, but I was pleasantly surprised.
The calories came out so low on this tasty soup, I was able to serve it with Breadshare bakery oatcakes that I got from Real Foods. By the time I had finished, I was stuffed! Healthy and satisfying – perfect!
For the purposes of a review – I really liked the oatcake. It was flavoured with Irish Dulse. I was impressed by the simple ingredients list: oatmeal, water, rapeseed oil, Seaveg seaweed (3%) and made with organic oats and rapeseed oil. I would have just liked to know the nutritional information, as I had to find a comparable product in MyFitnessPal. Because they are handmade, they vary in size, but I hope they will be able to get information for 100g for example.
The website states that the Irish dulse variety has a mild but distinctive taste – I would testify to that. Ben didn’t like them, but as a lover of sea vegetables, I liked the taste, and the buttery crumbly texture.
Now to the soup:
- 100g carrots, peeled weight, chopped
- 100g canned pumpkin – use fresh if you have it
- 40g red onion – 1/2 small, 1/4 large, chopped
- 150ml unsweetened almond milk
- 10g fresh coriander
- 1 tsp coriander seeds
For the courgettes
- 80g courgette – or more if you want lots
- 10g nutritional yeast
- apple cider vinegar
- I started by making the courgettes. Preheat oven to 200C. Sliced the courgettes into rounds about 1/4 cm thick. You could use a mandoline to help you do this.
- One at a time dip the courgettes first into the cider vinegar to make them wet, and then into the nutritional yeast to coat. Place onto a baking tray, spaced out. Repeat until all courgettes are coated.
- Put in the oven for about 30 minutes until brown and crispy.
- Meanwhile make the soup
- Heat a non-stick frying pan over a medium hob. Once it is warm add the coriander seeds. Toss them around for 1-2 minutes, or until they begin to look toasted and start to jump around in the frying pan. Remove and crush in a pestle and mortar.
- Add the onions to your pan, and allow to soften for 5-10 minutes. Add a splash of water if they start to stick.
- Add your chopped carrots and enough water to gently steam – about 1/2 on the bottom of the pan.
- Once the carrots have softened, add the almond milk and pumpkin. Stir back in the toasted coriander seeds.
- Once everything is cooked blend the soup with a hand/stick blender – adding the fresh coriander at the end and giving it a good whizz.
- Add stock if the soup is too thick for you.
- Serve the soup topped with the courgette slices and with oatcakes.
What is your favourite winter soup? I think Carrot and Coriander has got to be up there for me!