Citrus Spiced Butternut Soup

I love my Rooibos infused butternut soup, but again, I wanted something different, and with this cold weather soup was definitely on the cards.  Just what soup was the question.  I know my husband loves butternut soup, this mixed with my small love affair I am having with butternut at the moment, we were destined to eat butternut soup while the wind howls outside and the rains fall which is causing flood warnings in our little town.

I always roast my vegetables when making a soup, I just love that roasted flavour that is added, I find that you get a different depth with your soup.  This version of my butternut soup is a slight adaptation that I would make when I worked for my father.

Citrus Spiced Butternut Soup

1kg Butternut, cubed
1bunch of spring onions, cut roughly
1 large potato peeled and cubed
1 tbsp ground ginger
1 tsp ground cinnamon
2 cloves garlic
thyme, a few springs
seasoning
olive oil
2 Clemengolds or 1 large orange
1 tsp mother in laws tongue masala
10 cardamon pods
2 cups stock, I used beef, but feel free to use vegetable or chicken
fresh Cream
2 tbsp Roasted pumpkin seeds

Preheat  your oven at 180° C, in a roasting try place the cubed butternut, potato and spring onions.
Drizzle with olive oil, sprinkle the ground ginger and season, add the garlic and thyme and toss through to coat with the oil.
Roast for an hour.
Crush the cardamom pods in a mortar & pestal, removed the green husky outer skips and only use the black seeds inside.  Crush with the masala mix until you have a fine powder
Place the roasted butternut in a large pot over medium heat, add the clemengolds (just make sure you have removed the pips), the spices and blend with a handheld blender.
When nice and smooth, add the stock and cook out for a few minutes, finish off with 500 ml of cream and serve piping hot for these cold wintery nights we are having!

Serve with fresh bread, or why not a delicious quesadilla?

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Roasted Cardamon Orange Sweet Potato & Camembert Soup

I had this idea in my head for sweet potato soup, but I didn’t want to do the norm, I wanted to really test the flavours one can work with when you have sweet potato.

Growing up, sweet potato was baked in the oven and served with garlic parsley butter, or mashed sweet potatoes that have been beautifully caramelized in brown sugar and butter.  Then I started with sweet potato chips, which I absolutely die for, and sweet potato & pearled barley curry, now, I wanted to take it one step further and make soup with these beautiful sweet potatoes I had in my possession.

Seeing what I had laying around, I wanted to make a sweet potato and goats cheese soup, but being somewhat indecisive, and of course a true chef where I know something just doesn’t feel right, it struck me…camembert.  We had camembert soup on our honeymoon, I was very intrigued by this and now was my opportunity to use the lovely camembert I got at Fairview.

I needed something fresh in there, something that would compliment the sweet potato and enhance the flavours, so I brought out one of my all time favourit spices to work with…cardamon. And together with all these goodness, I made my Roasted Cardamon Orange Sweet Potato & Camembert Soup.  So here is the recipe…enjoy it!

Roasted Cardamon Orange Sweet Potato & Camembert Soup
serves 3 – 4

+- 1.5kg Orange Sweet potatoes
6-7 Cardamon pods crushed
1 clove crushed
Salt
Pepper
Olive Oil
2 carrots, diced
2 leeks, diced
garlic
about 1L of vegetable stock (depending on how thick you want your soup)
½  wheel of good quality of camembert, cut into chunks and remove outer mould
2 tots ginger liqueur

Pre heat your oven at 180°C

Cut your sweet potatoes in half and place on roasting tray
Drizzle with olive oil, salt, pepper and crushed cardamom & crushed clove
Roast sweet potato for an hour and a half
Once the sweet potatoes are roasted, put aside.
In a pot, sauté your carrots and leeks, add the garlic and deglaze with 1 tot of ginger liqueur and let simmer for a minute or two.
Peel the sweet potatoes and add to the pot, add your vegetable stock, blitz with a hand blender and let cook out on a low heat for about 5 – 8 minutes.
Add your camembert to the soup and let melt.
Once melted, your soup is ready!

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Soup & Sandwich, if you know me well enough, you will know that I absolutely love this concept.  I have slightly adapted it to something even better…in my opinion.

With the cooler weather that is surrounding us, we tend to crave warmth and comfort in our food, and why not just add a little “pazaaz” to our boring old winter food.

Soup & Quesadillas

I used my Rooibos infused  Butternut Soup recipe that you can find here. With that, I made the quesadillas. Now you can go wild and crazy with what fillings you wish desire, be creative and mix some flavours.  My quesadillas consisted of bacon, feta, cheddar and fresh basil, and let me tell you, the creamy freshness complimented the butternut soup beautifully.

What you will need to make your quesadillas…as easy as this…

Tortilla wraps
Your desired fillings

Heat a pan and place the tortilla wrap in the pan to heat, turn over as if flipping a pancake, place your filling on the one side and close the tortilla in half.  Let the bottom heat up and crisp a little before flipping over again.  You want the filling to be warm and the cheese all gooey and stringy, with the crispness on the outside…makes for that perfect bite!

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This is such a great light lunch, or the perfect easy quick dinner.  And so versatile, use your favourite soup and choose whatever filling you wish!  Tortilla wraps are a great substitute for bread, it is perfect for gluten intolerant people, and of course for anyone who is watching their weight.

Right now, I am busy cooking a delicious meat soup…recipe to follow soon!