Heather is starting a new fun activity at her work. Soup Tuesday! Her and a few other co-workers create a soup every week, and they exchange these soups, try them and repeat every week. This is perfect! I get to make soup for her soup club! Just remember rule #1 about soup club…you do not talk about soup club. Unless you’ve seen the movie Fight Club, this joke won’t make any sense.
I wanted to wow Heathers co workers, so of course I made two soups. As you can see from the picture from above, I wanted to make two soups that compliment each other as they were going to end up in the same bowl together. The red one is a roasted red pepper with goat cheese, and the yellow one a coconut butternut squash. They were so tasty! I just topped the soup with some sautéed asparagus spears. I thought the color really popped!
Roasted Red Pepper Goat Cheese Soup (makes 1.5 litres of soup)
4 red peppers, roasted until charred on the grill or open flame burner
1/4 cup of soft goat cheese
2 cloves of sliced garlic
1 cup of diced white onion
2 Tablespoons of tomato paste
1 Tablespoon of olive oil
1 liter of organic vegetable stock
salt and pepper to taste
Method
Heat up a pot with the olive oil and sauté the garlic and onions until nice and soft. Slice the red peppers, and add that with the tomato paste into the pot. Cook out the tomato paste for a few minutes and then add the vegetable stock . Simmer for 10 minutes, and then blend in a food processor with the goat cheese until smooth. Season with salt and pepper and serve.
Butternut Squash and Coconut Soup
1 butternut squash, cut in half and seeds removed
1 cup of coconut milk
1 cup of diced white onion
2 cloves of garlic sliced
1 liter of organic vegetable stock
1 Tablespoon of olive oil (or coconut if you wish)
salt and pepper to taste
Method
Heat up a pot with the olive oil and sauté the garlic and onions until nice and soft. Add in the cooked butternut squash and heat through. Add in the coconut milk and puree in a food processor until smooth. add back into the pot and add in the stock. Simmer for 10 minutes, and season with salt and pepper.
To finish both of these soups I used a gluten free slurry. What I did was take 1 cup of Bob’s Red Mill brown rice flour, and 1 cup of cold water and whisk together until all the lumps are gone. I then add a little bit to each soup while it cooks to thicken it. Once it reaches the consistency I want, then I stop. This helps when I pour both soups in the bowl, they won’t mix, as you can see.
Soup couldn’t be easier with recipes like this. They are simple, delicious, gluten free, and use high quality ingredients. You can make this soup and wow your friends at a dinner party for sure. This is definitely one of my favorite recipes on my blog so far. Enjoy!
