|
MistressDarkArt -> RE: Crock Pot Virgin (10/30/2013 12:17:52 AM)
|
quote:
ORIGINAL: MistressDarkArt
Winter Harvest Soup
An easy, delicious soup that is pure comfort food. Can be made vegan by using vegetable stock and leaving out the butter, but won't be as creamy or flavorful. Coconut cream can be substituted for butter (I use Trader Joe's in a can.) The skins left on the peppers and apples bring a beautiful color and help thicken the soup. Even if you're not a tofu fan, its use here is undetectable and provides vegetable protein and a creamy taste instead of using regular cream. This makes a lot; it freezes well. You can also 1/2 the recipe.
4 medium size butternut squash, baked, seeds removed, peeled, cubed
3 Quarts double-strength chicken stock
1.5 stick butter (6 oz)
2 Red bell peppers, seeded but not peeled
1 large onion
10 cloves garlic
1 tsp. curry powder
1 12 oz pkg. tofu steak, drained (Hinochi has the most neutral taste, I think)
salt/pepper to taste
2 Fuji apples, cored but not peeled
Throw everything but tofu in the pot and simmer until it's all falling apart. Blend until smooth in the pot with stick blender. Add some of the soup to the tofu and blend w/stick blender until smooth and creamy, pour back into soup and simmer down on low heat to desired thickness, stirring frequently.
The half-recipe would probably fit into your crockpot. If not, quarter it. I usually use a giant stock-pot because I only want to make it once.
Tonight I made this substituting one 14 oz can Trader Joe's Coconut cream for the butter. It was rich, delicious, and vegan (except for the chicken stock.) Another pinch or two of curry power gave it a nice carribean flavor that was still clean, refreshing, filling, and just sweet enough from the apples. Yum. Most of it's gone in the freeer for nights when I just don't want to fuss for something healthy and home made. I can heat up in the micro and serve withwhole grain toast in front of a fire place for a cozy meal.
|
|
|
|
