If you ask me which vegetable I enjoyed a lot of this summer, I'd have to say it is a close toss up between the abundance of kale from my garden and zucchini! Zucchini is my favourite summer squash because it is so versatile. It pairs well with so many different flavours and can easily be adapted to sweet (like these Whole Grain Chocolate Chip Zucchini Muffins) or savoury dishes (like this Rose Zucchini Side Dish or these Lasagna Zucchini Boats). This is because zucchini is naturally a neutral tasting vegetable.
This soup comes together fairly quickly and only requires a handful of ingredients. By blending the soup, you end up with a creamy texture without the addition of any cream. I also recommend against peeling the zucchinis as the peel is a great source of nutrients and fibre!
This Month's theme in the Recipe Redux Challenge is Spring Clean the Kitchen! The challenge was to use at least 3 ingredients already in your kitchen, rather than going out and buying new ingredients to create a new recipe. I took it a step further and used ONLY ingredients I had on hand, which meant no trips to the grocery store and using up food in my kitchen. DOUBLE WIN!
The main ingredient I wanted to use up were my leeks. I had used them the week before for my husband's birthday dinner (fall of the bone lamb shank). I had always heard of Potato Leek soup so I turned to Pinterest for inspiration. After getting a basic understanding of the recipe process, I decided to add my own twist. I had roasted garlic in the refrigerator as well, so I added that, which gave an amazing flavour to the soup. To give a creamy flavour, I used 3.25% milk instead of heavy cream.
Overall, Potato Leek Soup is one of those things that seem kind of "meh" at first glance, but one bite and the way these simp...
I am here mid-week with an extra special recipe to share with you in honour of the beautiful fall season. If you still have some catching up to do, I have been all about pumpkin this month! Yesterday I shared a recipe for a batch of Pumpkin Chocolate Chip Cookies (yes they are healthy).
Besides my pumpkin-loving tradition every fall, I also love making Spicy Butternut Squash Soup. Just last week my husband confessed that it is his FAVOURITE soup that I make (wowzers!).
If you come from a South Asian background, butternut squash may be a little too sweet for your liking. Last fall, I had my best friend over for dinner and she claimed she didn't like butternut squash soup because it is too sweet. I insisted that she try mine and guess what? She loved it! The secret to satisfying your South Asian palate is to make it spicy! The balance of spice from the red chili powder and the sweetness from the butternut squash makes for a delicious soup that will satisfy all tastebuds.