Butternut and Sweet Potato Soup – Nigella

Butternut and sweet potato soup              (adapted from Nigella Lawson)                                                         

Serves 2

Ingredients:

1 diced butternut squash 

2 sweet potatoes

3 cups hot  or vegetable stock                                                                                        

1 tsp ground cinnamon

grind of pepper

4 tsp buttermilk

To make:

1  Put the diced butternut and sweet potato in a saucepan with the hot vegetable stock and both spices.

2  Bring to the boil and simmer for 15 minutes, or until the vegetables are tender. Add some pepper to taste.                                                                               

3  Puree the soup in a blender – you will find that by removing the centre nozzle on the lid and placing a hand or tea towel over the top, you will not get a build-up of pressure or an explosion of soup on your walls.

4  Pour the blended soup into two bowls, garnishing each bowl with swirls made with the buttermilk.

 

Spiral Veggies and Cheese

Spiral Veggies and Cheese                                                                                                                                                       serves 4

8 oz. spirals or other medium pasta shape, uncooked

1 cup broccoli florets

1 cup carrots, thinly sliced diagonally

Vegetable oil cooking spray

2 tbsp. oil

2 tbsp. dehydrated onion, minced

2 tbsp. flour

2 cups skim milk

1 1/2 cup shredded Havarti cheese

Salt and freshly ground black pepper to taste

Prepare pasta according to package directions.

Five minutes before pasta is done, add carrots to pasta.

Cook 3 minutes; add broccoli to pasta.

Cook remaining 2 minutes.

When pasta and vegetables are done, drain well. Lightly spray a 2-quart casserole dish with cooking spray; set aside.

Preheat oven to 375-o F.

In a medium saucepan, melt margarine over low heat.

Add onion and saute about 2 minutes.

Stir in flour and continue cooking and stirring until mixture thickens.

Add milk and cheese and cook until cheese is melted. Season with salt and pepper to taste.

Mix pasta and vegetables with sauce.

Transfer to casserole dish.

Bake for 25 to 30 minutes or until heated through.