Monday, February 3, 2014


for vegetarians, vegans or anyone who loves a thick and tasty soup

Remember the homegrown carrots I stored in a hole in the ground (earlier blog)?  I made soup with some of them, along with my homegrown acorn squash and onions.  The onions were small this year since I planted them too close to the cabbages which grew big and shaded them.  The squashes on the other hand had lots of sun and two plants (I planted four seeds and kept the two best seedlings) gave me 25 acorn squashes.  Amazing vegetables, squashes.  And they keep so well.  I just left this one (in the picture) on the floor in a spare bedroom where there is no heat and it still looks almost as good as when I harvested it in October!  
So, here we go for yummy soup. 

1 acorn squash, peeled and chopped into small squares.
3 carrots, peeled and sliced.
2 small onions, peeled and chopped.
2 sticks of celery (optional).
1/2 cup lentils, sorted and washed.
2 tablespoons olive oil
1/2 teaspoon curry powder, or more to taste.
3 cups chicken broth (water for vegans) or more for a thinner soup.
1 cup coconut milk.
salt and pepper to taste.

Saute the onions in the olive oil.
Add the carrots, squash, (celery) and lentils.  Stir over medium heat for a few minutes.  Add the broth (or water) and spices.  Bring to a boil and simmer for 20 minutes or until the lentils and squash are soft.  Add coconut milk.  Can be eaten as is or blended to a creamier soup.  

Great with rye crisps (and goat's cheese).
Picture from the book KIDS WHO GROW THEIR OWN FOOD, facts, notes and helpful hints.