whole
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
6 tablespoons sweetened coconut flakes*
1 tablespoon coconut oil
¼ cup (30g) finely chopped shallots
2¼ cups (500ml) good-quality low-salt vegetable stock,* plus more as needed
1 cup plus 2 tablespoons (275ml) light tinned coconut milk
¾ teaspoon sea salt
Freshly ground black pepper
*Read the label to be sure this product is gluten-free.
Preheat the oven to 190°C/170°C fan/Gas 5.
Put the squash on a large baking sheet. Toss with the cinnamon and nutmeg, cover with foil and roast until tender, 40 to 50 minutes. Allow to cool. (Reduce the oven temperature to 180°C/160°C fan/Gas 4.)
Spread the coconut on a baking sheet and toast in the oven, stirring every 2 minutes, until golden, 6 to 8 minutes. Allow to cool.
Heat a large nonstick pot over medium heat. Add the coconut oil and shallots and cook, stirring, until tender, 5 minutes.
Add the roasted squash to the pot with the shallots. Add the stock and 1 cup of the coconut milk and simmer for about 5 minutes. Using a hand blender or a regular blender in batches, purée the soup until smooth. Add more stock if needed and simmer for 2 to 3 more minutes. Season with salt and pepper.
To serve, ladle the soup into bowls and top each with 1 tablespoon toasted coconut and 1 teaspoon coconut milk.
Silky Edamame Soup
Serves 4
I often get inspiration from great restaurants when I go out to eat, and this soup is the perfect example. While dining with my husband at a new Asian-fusion restaurant in my area, I felt as if the edamame soup on the menu was calling my name. It was a silky soup made of puréed edamame (soya beans), baby spinach, shallots and stock, topped with a dollop of crème fraîche. I loved it so much, I ran straight to the shops afterwards to re-create it myself. Here’s the result!
SOUP
1 teaspoon sesame oil
¼ cup (30g) chopped shallots
2 garlic cloves, chopped
4 cups (1 litre) low-salt chicken stock* (or vegetable stock can be used)
1 tablespoon reduced-salt soy sauce (use tamari for gluten-free)
350g fresh or frozen shelled edamame
3 cups (135g) baby spinach
TOPPINGS
Freshly ground black pepper
1 tablespoon sliced spring onions
¼ cup (60g) crème fraîche or light soured cream
Roasted Edamame with Sea Salt (here; optional)
*Read the label to be sure this product is gluten-free.
For the soup: In a medium saucepan, heat the sesame oil over medium heat. Add the shallots and garlic and cook, stirring, until lightly golden and fragrant, 1 to 2 minutes. Add the stock, soy sauce and edamame and bring to a boil. Cover, reduce the heat to medium-low and simmer until the edamame are tender, 15 to 20 minutes. Add the spinach and cook 1 more minute.
Working in batches, purée the soup in a blender. Return it to the saucepan to keep warm.
For the toppings: To serve, ladle the soup into 4 bowls, top each with some black pepper, spring onions and a touch of crème fraîche and roasted edamame.
PERFECT PAIRINGS
Enjoy this soup as a main course with a salad on the side or as a starter to your own Asian-fusion main. Need a suggestion? Try the Sweet ’n’ Spicy Sriracha-Glazed Salmon (here).
FOOD FACTS the skinny on soya beans
Soya beans are a super source of protein, with more than 8 grams per ½ cup (30g). In fact, soya beans are considered a complete protein, meaning they contain all of the essential amino acids that our bodies cannot make on their own.
‘Un’Stuffed Cabbage Soup
Serves 8
Stuffed cabbage is one of my favourite comfort dishes that my mom used to make, but it can take quite a bit of time to prepare. These days, time is not something I have a lot of with a toddler running around and a full-time career, so when I’m in a rush, I rely on this shortcut: I throw all the ingredients into a big pot and make this soup instead. Most of the cooking time is unattended, so I can spend more time with my family and less time in the kitchen. Bonus: leftovers are even better the next day.
450g lean beef mince
1⅛ teaspoons sea salt
1 large white onion, finely chopped
3 garlic cloves, crushed
1½ teaspoons sweet paprika
½ teaspoon dried thyme
2 (400g) tins chopped tomatoes
225g passata
5 cups (1.25 litres) good-quality low-salt beef stock*
4 cups (300g) chopped green cabbage
Freshly ground black pepper
1 cup (185g) cooked brown rice
*Read the label to be sure this product is gluten-free.
In a large pot or Dutch oven set over high heat, season the beef mince with ¼ teaspoon of the salt and cook, using a wooden spoon to break the meat into small pieces as it browns. Drain any fat from the pot and reduce the heat to medium-low. Add the onion, garlic, paprika and thyme and cook until the onions are soft, 5 to 7 minutes. Add the tomatoes, passata, beef stock and cabbage, and season with the remaining salt and black pepper to taste. Bring to a boil, reduce the heat to low, cover and simmer until the cabbage is soft, about 35 minutes.
Add the cooked brown rice and simmer 5 more minutes before ladling the soup into bowls to serve.
skinnyscoop
Soups and stews like this are perfect for freezing. Freeze leftovers in labelled, portion-size containers so you’ll have quick meals to reheat when you’re pressed for time.
Slow-Cooker Chicken Enchilada Soup
Serves 6
Call me lazy, but I love a meal that can pretty much cook itself. I also love turning classic meals into a hearty bowl of soup, and the slow cooker allows me to do both. For this dish, I