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Tuesday, 10 November 2015
Pumpkin, almond and quinoa soup, days out and a bird's nest
Peppertree Place in Coburg. It was a lovely local event. There was music, food, friend, workshops, floral garlands all with a relaxed welcoming vibe. I was pleased they were selling excellent vegie burritos and vegie tacos.
Labassa open day in Caulfield. It is an amazing ornate nineteenth century mansion (1862) that was made into 10 flats in 1920 and saved from demolition in 1980. The old house has amazing stories.
As we walked through the many rooms, alternately marvelling at the detailed decorations and wondering at the flaking paint, E struck up a conversation with a self titled "living remnant". The previous tenant was playing music and happy to talk about his days living in one of the flats. We stopped for scones with jam and cream and a glass of cordial. The temporary tea room was empty so we sat in a little pavillion in the grounds. It was very relaxing.
I was grateful for a reflective moment in the midst of chaos. Sylvia should have been reading her reader and practicing her ukulele. Instead we lay on the grass and looked up at the clear blue sky and sought images in the twigs of the hedge and as we looked we discovered a bird's nest within the hedge. Seeing the little baby birds in the nest was quite something. It reminded us that there is often more happening in this world than we ever see.
asparagus, potato and quinoa soup. Rather than using potato for creaminess, I used almond butter. It is very different from my idea of a good pumpkin soup that I posted years ago. Yet you can't have too many pumpkin soups.
I am sending this to Lisa (and Jac) for No Croutons Required, Kimmy for Healthy Vegan Fridays #72, Jac for Meatless Mondays, Janie (and Karen) for Tea Time Treats, and Corina for Cook Once Eat Twice.
More pumpkin soup recipes on Green Gourmet Giraffe:
Classic pumpkin soup
Japanese-style pumpkin, sprouts and tofu soup
Pumpkin, corn and wild rice chowder
Pumpkin facon soup
Pumpkin and tofu laksa
Smoky pumpkin and corn soup
Pumpkin, almond and quinoa soup
An original recipe by Green Gourmet Giraffe
1/2 cup quinoa
1-2 tsp olive oil
1 onion, chopped
1 stalk celery, chopped
1 parsnip, chopped
1 carrot, chopped
1/2 red capsicum, chopped
3 cloves garlic, chopped
800g pumpkin, trimmed and peeled
3 tbsp almond butter
1 tbsp nutritional yeast flakes
1 tsp lemon juice
sriracha and herbs, to serve
Put on quinoa with 1 cup of water. Cover, bring to the boil and then simmer on low for 20 minutes. Once cooked, leave lid on until ready to use. While quinoa cooks, begin making the soup.
Heat oil in a large saucepan. Fry onion, celery, parsnip, carrot, capsicum and garlic until softened - approximately 5 to 10 minutes. (I added mine as I chopped them, in the order as written.) Add stock and pumpkin. Simmer for 15-20 minutes until pumpkin is soft. Mix in almond butter, yeast flakes and lemon juice. Blend until smooth.
Stir in quinoa. Check and adjust seasoning. Serve with a drizzle of sriricha and fresh herbs, if desired. I used thyme.
On the Stereo:
Set List - The Frames