Monday, December 22, 2014

Dreamy Roasted Vegetable Soup feat. Kabocha



After having had soup turn into delicious pasta sauce I decided to give roasted kabocha soup another go to try and get my soup thing back together, but I'd already made kabocha soup as recently as Thanksgiving. Instead I changed it a bit with flavorful results.

After the wrestling match that is peeling a kabocha, I put half of it into the refrigerator and cut the other half into one inch cubes. Next I put the cubes onto an olive oiled jelly roll pan along with florets of cauliflower, inch long carrot slices, four cloves of white garlic*, four whole, washed organic crimini mushrooms, half a white onion, and a shallot, all of which I lightly salted and oiled to cover. Then I stuck the pan into a pre-heated (450) oven for about 30 minutes until the squash was fork tender.

When things were nicely roasted I put the vegetables (in small batches) into a large mixing bowl along with two cups of faux chicken broth (you can use either vegetable broth or chicken broth for your own**) and hit it with an immersion blender until smooth. Then I added a half cup of lemon juice, microplaned Parmigiano Reggiano, and two tablespoons of mustard powder along with one and a half cups more broth before blending again.

Next I heated generous portions of lemon zest, grated ginger, and grated turmeric olive oil together in a medium saucepan before adding the soup, which I brought to a simmer and removed from the heat before giving it one last blend to make sure that I'd gotten everything smoothed out.

The result, as you may have guessed, is a bright and hearty vegetable soup loaded with umami and the tiniest bit of heat. I served it with a dollop of Greek yogurt, but it didn't need it. I'll likely use the other squash half to make soup for Christmas Eve dinner, although next I may try once more to tackle that failed soup/victorious sauce once more. I'm determined to beat that beet soup.

Meanwhile, Wonder Woman did this with the leftover soup. Mmmmm, mmm.




*I use black garlic so much that now I have to distinguish as to which one I'm using.
**Add one cup to this recipe for a more delicate soup. I like it hearty.