Pumpkin Carrot Soup with Mustard
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 235 |
| pro | 8 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 34 g |
| fibre | 7 g |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 19 |
| vit A | 380 |
| vit C | 27 |
| folate | 21 |
At Empty Bowls, an annual fund-raising event held at the George R. Gardiner Museum of Ceramic Art in Toronto, each patron gets to choose and keep a bowl made by a distinguished potter and sample soups prepared by the top chefs in the city. It benefits the Anishnawbe Street Patrol, which offers help to people who need food and shelter. One generous participant is Simon Kattar, the chef-proprietor of la Carte Kitchen catering, who has contributed this zesty recipe to Great Soup, Empty Bowls (Whitecap, 2002, $19.95), which also raises funds for the street patrol.
Ingredients
- 2 tbsp vegetable oil
- 3 cups cubed peeled pumpkins or squashes, (1 lb/500 g)
- 8 carrots, cubed (about 1 lb/500 g)
- 1 cup cubed and peeled potatoes
- 1 large onion, thinly sliced
- 3 cups chicken stock
- 2 tbsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp chopped fresh parsley
Preparation
In large saucepan over medium-low heat, heat oil; cook pumpkin, carrots, potato and onion, stirring often, until onion is softened, about 10 minutes.
Add stock and 1 cup (250 mL) water; bring to boil. Reduce heat; cover and simmer, stirring occasionally, until vegetables are very tender, about 45 minutes.
Using immersion blender or in food processor or blender in batches, pur?soup. Whisk in mustard, salt and pepper; cook over medium-low heat, stirring, just until heated through. (Make-ahead: Let cool for 30 minutes Refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days.) Garnish with parsley.
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