recipe: creamy (& vegan) roasted cauliflower soup

Who doesn’t love a hot bowl of creamy soup during the cooler months? There is something so comforting about having that little circle of warmth in front of your face, and inhaling the rich aromas that it gently gives off.

I personally have become a fan of serving soup for get-togethers. It is a nice alternative in having to come up with several appetizers for several people. The best part is that it can be made days or weeks in advance. Simply freeze it upon making it, removing it and heating it on the stove the day of the event!

Not everyone will grab a bowl, but those that do will appreciate its rich and smooth taste. Best of all, it is quick to make and incredibly healthy. I guarantee that no one will guess that it’s vegan.

Creamy (& Vegan) Roasted Cauliflower Soup

Ingredients:

2 tbsp oil
1/2 head of garlic, or at least 5 cloves
1 Spanish onion, chopped
1 medium head of cauliflower, chopped
5 cups vegetable broth
1 1/2 cups coconut (or almond) milk
1 tsp lemon juice
1 tsp salt
1/2 tsp pepper
1/2 tsp ground thyme

Steps:

1. Heat the oil in a large pot. Remove the skin from the garlic, chop it, then press down on it with a knife to release the juices. Throw it in the pot and leave it on medium heat. 

2. While the garlic is cooking, chop the onion and cauliflower and add it to the pot as well. Then add the vegetable broth, coconut (or almond) milk, lemon juice, salt, pepper, and thyme. Bring to a boil, then reduce to medium and continue to cook for another 10 minutes. Then remove it from the burner and set it aside.

3. Very carefully, transfer the soup into a blender. Don’t add too much when it’s still hot. Blend a little bit, pour it into a new bowl or container, then blend, pour, blend, pour, etc. until the entire soup is a nice puree. From there, you can either eat it on the spot, keep it in the fridge for a few days, or freeze it for a few weeks. It’s up to you! Enjoy!

Emory

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recipe: spicy squash soup

I was recently given a spaghetti squash from my mother-in-law. A staple in the grocery stores during the fall and winter months, I have always dreamed about cooking with squash, but have not made anything with one before. Admittedly, I didn’t even know that I had a spaghetti squash in my hand until I Googled “different types of squash.”

Assuming that it had a naturally rich and smooth taste, I immediately envisioned a creamy soup sprinkled with green herbs. After clearing my original search, I then typed “squash soup” into Google. Most of the results were for butternut squash (which is probably what you should have used in this recipe), but not wanting to leave our acreage and drive to the store just for another variety of what I already possessed, I decided to substitute it with spaghetti squash.

(I also changed the amounts of vegetables and added my own spices as not to copy any recipe verbatim. If you are an adventurous cook like I am, feel free to do the same and rather use this as a general guide.)

Finally, I Googled “how to properly cut a squash.” If you are planning on making this recipe and are not buying pre-cut pieces of squash, be sure that you cut and remove everything properly before adding it to the slow cooker. Good luck!

Spicy Squash Soup

Serves 8

Ingredients: 

8 cups squash (any), peeled and cubed
1 onion (any), chopped
2 large carrots, peeled and chopped
4 cloves garlic, minced
5 sprigs thyme
2 ½ cups vegetable broth
1 tsp salt
1 tsp dill
¼ tsp pepper
¼ tsp chili powder
heavy table cream
parsley, chopped

Steps:

1. Combine squash, onion, carrots, garlic, thyme, broth, salt, dill, pepper, and chili powder into a slow cooker. Cook on low for 6-8 hours, or until vegetables are tender.

2. Remove sprigs then put soup in blender. Blend until smooth. Add cream prior to serving and top each bowl with parsley. Best served with bread.

Emory

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in september

Screen Shot 2015-09-30 at 10.57.34 AMWhat. A. Month. It’s not surprising that Kinfolk‘s latest issue also centres around family because in September, I experienced a lot of it. 

BabyTo begin (or really end the month), my sister had her fifth child on September 29! This is her second son, and what is even more special is that she now shares a birthday with her newest addition. Can we say best birthday gift ever?

Baby Anouncement 6Speaking of babies, at the beginning of the month I had announced that my husband and I were having our first child! I published its first sonogram photo and explained why I my blog posts were diminishing over the last few months. Later on, I gave you guys a 16 week update on my bundle of joy/morning sickness. Tomorrow I will be 18 weeks!

il_fullxfull.571562058_13vjThere were no shortage of fashion posts in September. I showed you my cute new cellphone case, and published a post on all canine-related Etsy items. Last but not least, you were able to see what is now available in the store.

Golden Hour 3There was some discussion regarding photography. I began by discussing the best time to take photographs outdoors. This is ultimately known as the Golden Hour. I also told you why I prefer film over digital prints in this post here.

Carrot and Potato Soup - 2There were a total of three DIYs this month. I had a recipe for Potato and Carrot Soup, a Side Table Terrarium from A Beautiful Mess, and finally a Polaroid Display

IMG_0090Finally, Geoffrey and I ended up going to three movies in September! First we saw No Escape, which I would give 7/10. The next movie was Mission: Impossible – Rogue Nation (8/10). We saved the best for last, and went to The Gift (10/10) on the evening of the lunar eclipse. I highly recommend the latter film!

Jan Lake Lodge - Trip 2Enjoy your weekend, and the first day in October. I personally consider this to be my favourite month of the year!!

<3

Emory

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Christmas Recipes: Broccoli Casserole.

IMG.jpgFor the month of December, I will be featuring a number of recipes on Hello Scarlett. This will be in preparation for Christmas, but will also be delicious comfort food for those cold, winter nights. Whether you decide to try these out or not, I hope that they will help you get into the holiday spirit! 

This is what you will need:

IMG_3.jpgIMG_3.jpg
IMG_5.jpg

(as well as)

1/2 cup shredded cheese

1/8 cup butter

IMG_6.jpg1. In a medium saucepan, combine butter, soup, and water over medium-high heat. Bring to a boil. Turn down heat and add broccoli. Cook for a few minutes longer.

2. Remove from heat. Pour mixture into a casserole dish. Top with a layer of crackers. Sprinkle with cheese. 

3. Place in preheated oven at 350°F. Bake for 30 minutes.

IMG_7.jpgThis first food post is a good one in that it is quick and filling. Health aside, it is also very yummy! Isn’t that what December meals are all about? We’ll start to eat better in the New Year, I promise. ;-)

IMG_8.jpgStay tuned for next week!!

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roasted red pepper and carrot dill soup.

redpepper+carrotsoupDSCN6039_2
DSCN6037_2carrot dill soup is basically my favorite soup of all time. with the sweetness of the carrots and a kick from the hot spices, i find it to be the perfect blend on my palate.

also, it is the best comfort food, even on a warm summer day!

initially, i was intending to make roasted leek and carrot dill soup. however, when our local grocery store did not have any leeks, i chose to substitute the leeks for peppers and add green onion.

sort of the best of all worlds? i think so. :-)

if you are a fan of making soup, then you must try this recipe at least once. get creative, and feel free to add any vegetable of your choice. given that i rarely measure any ingredients myself, you can add almost any spice until it tastes just right. 

roasted red pepper and carrot dill soup

1 bag of small carrots, chopped

1 red pepper, chopped

1 green onion, chopped

4 c vegetable stock

1/2 c cream

vegetable oil

dill

salt

pepper

chili powder (optional)

1. bring a large saucepan of water, salt, and carrots to a boil. cook until carrots are tender. drain the water and set aside.

2. add oil, red pepper, green onion, and salt to a large skillet. cook over medium heat until vegetables are soft and begin to brown, about 8 minutes. remove skillet from heat.

3. in a blender or food processor, add the carrots with the sautéed vegetables. now add your vegetable stock. puree.

4. return the pureed mixture to the large saucepan. heat over a medium-low temperature. add the cream, dill, salt, pepper, and chili powder. cook until heated through, then serve immediately.

DSCN6045bon appetite!

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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