純素南瓜湯配百里香

純素南瓜湯配百里香
15/12/2015 Green Common

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SERVINGS: 2 Persons
PREPARATION TIME:30 Min
COOKING TIME:10 Min
DIFFICULTY: Easy

Ingredients:

For the soup:

½ pumpkin, seeds scooped out and cut into wedges

1 Tbsp extra virgin olive oil *

Handful fresh thyme (plus a few extra sprigs to garnish)

2 shallots, diced

2 cloves garlic, minced

1 cup organic vegetable stock

½ cup coconut milk (plus a little extra to garnish) *

1 Tbsp maple syrup *

1 tsp cinnamon *

1 tsp nutmeg

1 fresh red chili

Sea salt and freshly ground pepper *

For the dukkah:

2/3 cup hazelnuts *

½ cup sesame seeds

2 Tbsp coriander seeds

2 Tbsp cumin seeds

2 tsp freshly ground black pepper *

1 tsp sea salt  *

* indicates ingredients that are available at Green Common

Directions:

 For the soup

  1.  Preheat oven to 180 degrees C and place pumpkin wedges into an oven tray cover with olive oil and fresh thyme .
  2. Bake pumpkin for approximately 30 minutes until soft then remove from the oven and let cool for 10 minutes
  3. Once cooled put the pumpkin (including the thyme) into a high powered blender or food processor and puree.
  4. In a large saucepan over medium heat add 1 TBSP coconut oil, shallots and garlic. Cook for 2-3 minutes, until translucent.
  5. Add the rest of the ingredients and bring to a simmer for approximately 5 mintues.
  6. Garnish with coconut milk, thyme and dukkah

For the dukkah

  1. Preheat oven to 180 degrees C. Spread the hazelnuts in a baking tray and bake for 3-4 minutes keeping an eye they don’t burn. Rub the hazelnuts between a clean tea towel to remove the skin.
  2. Roughly chop the hazelnuts and transfer to a bowl
  3. Heat a small frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
  4. Place coriander seeds and cumin seeds in frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes until seeds begin to pop. Remove from pan and using a mortar and pestle and crush the seeds. Add the crushed spices, salt and pepper to the hazelnut and sesame seeds and mix well.
份量: 2人
準備時間: 30 分鐘
烹飪時間: 10 分鐘
難度: 容易
材料:
½南瓜,挖出種籽,切塊
1湯匙特級初榨橄欖油*
一把新鮮百里香(加上一些額外的作裝飾)
2青蔥,切碎
2瓣大蒜,切碎
1杯有機蔬菜高湯*
½杯椰奶(另加少許作裝飾)*
1湯匙楓糖漿*
1茶匙肉桂*
1茶匙荳蔻分
1隻新鮮的紅辣椒
海鹽和胡椒適量*
*可在Green Common購買

做法:

  1. 烤箱預熱至180攝氏度,把南瓜放進烤托,灑上適量橄欖油和放上新鮮百里香。
  2. 烤約30分鐘至南瓜變軟,然後從烤箱中取出,放涼10分鐘
  3. 冷卻後將南瓜(包括百里香)到高速攪拌機或食品加工器打至順滑。
  4. 在一個大鍋裡,以中火加熱並加入1湯匙椰子油,炒香蔥和大蒜約2-3分鐘,直到半透明。添加其餘的材料,煮約5分鐘,期間不時攪拌。
  5. 最後用椰奶,百里香和果仁裝飾

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