{"id":1278,"date":"2016-09-30T11:00:29","date_gmt":"2016-09-29T22:00:29","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/?p=1278"},"modified":"2021-05-18T09:42:36","modified_gmt":"2021-05-17T21:42:36","slug":"warming-soup-for-fall-autumn-or-winter","status":"publish","type":"post","link":"http:\/\/www.frot.co.nz\/design\/recipes\/warming-soup-for-fall-autumn-or-winter\/","title":{"rendered":"Warming Soup for Fall (Autumn) or Winter"},"content":{"rendered":"

A good way to utilise the bounty of warming vegetables from your late summer garden.<\/em><\/strong><\/p>\n

If you\u2019re doing any dietary protocol that encourages bone broths, here is a tasty way to have your daily soup. This recipe is compatible with any whole food diet including Paleo, GAPS, SCD, and is gluten, grain and dairy free.<\/p>\n

It\u2019s not vegetarian, as the nourishment of the bone broth is one of the important healing benefits of it. But you could substitute homemade vegetable stock, if desired.<\/p>\n

\"\"<\/a><\/p>\n

The photo is of the soup I made the other weekend when I came down with a spring headcold. As I was using just what I had in the fridge, the vegetable used was butternut squash.<\/p>\n

\u2022 1 litre of chicken, duck or turkey stock (preferably homemade, from real bones)
\n\u2022 2 or more cups chopped butternut squash (or other vegetables, see below) \u2013 more veges will make a thicker soup
\n\u2022 1-2 teaspoons fresh ginger, grated or finely chopped
\n\u2022 1 teaspoon grated, fresh turmeric (optional)
\n\u2022 4-8 tablespoons coconut cream or creamed coconut (coconut butter)
\n\u2022 juice of 1 lemon
\n\u2022 sea salt to taste<\/p>\n

See my hack for storing ginger & tumeric here.<\/em><\/a><\/p>\n

Step 1: Bring the stock to a boil and skim off any foam. Add the vegetables, ginger and turmeric and simmer for 10-15 minutes, till vegetables are soft.<\/p>\n

Step 2: Turn off the heat, and stir in the creamed coconut till melted. Add the lemon juice and sea salt to taste.<\/p>\n

Step 3: Blend with a handheld blender till smooth, season to taste and and serve. (If your stock is very flavoursome, you might not need much salt, so best to season at the end.)<\/p>\n

Variations<\/h3>\n

\u2022 Butternut squash is just one option – it can be made with any kind of pumpkin or squash.<\/p>\n

\"\"<\/a><\/em><\/p>\n

\u2022 Or use root vegetables such as carrots, parsnip, swede (rutabaga), and beetroot.<\/p>\n

\"\"<\/a>
\n\u2022 Or mix and match in any combination. All of these vegetable are warming, nourishing and sustaining.<\/p>\n

Serving ideas<\/h4>\n

As a snack:<\/strong><\/p>\n

\u2022 Just a mugful, on it\u2019s own<\/p>\n

For lunch:<\/strong><\/p>\n

\u2022 With a thick slice of Cococnut Cashew Bread (or other bread of your choice<\/a>), maybe spread with avocado, hummus or cottage cheese<\/p>\n

For dinner:<\/strong><\/p>\n

\u2022 As a starter or as a side dish<\/p>\n

 <\/p>\n

This was\u00a0a new recipe that I put together for Steemit. You can see the original post here: https:\/\/steemit.com\/recipes\/@kiwideb\/warming-soup-for-fall-autumn-or-winter<\/a><\/em><\/strong><\/p>\n

Steemit is a new blogging platform where authors can be rewarded for their work. Go check it out!<\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

A good way to utilise the bounty of warming vegetables from your late summer garden. If you\u2019re doing any dietary protocol that encourages bone broths, here is a tasty way to have your daily soup. This recipe is compatible with any whole food diet including Paleo, GAPS, SCD, and is gluten, grain and dairy free. It\u2019s not vegetarian, as the nourishment of the bone broth is one of the important healing benefits of it. But […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2,13,9,6,7,10,5,22,3,24,18,4,23],"tags":[],"_links":{"self":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/1278"}],"collection":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=1278"}],"version-history":[{"count":7,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/1278\/revisions"}],"predecessor-version":[{"id":1703,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/1278\/revisions\/1703"}],"wp:attachment":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=1278"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=1278"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=1278"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}