This ‘Butternut Squash & Saffron Soup with Caramelised pistachios & Herb Salsa’ vegan recipe from the incredible ‘Falastin’ cookbook, is absolutely epic. What is your favourite vegan soup?
This ‘Butternut Squash & Saffron Soup with Caramelised pistachios & Herb Salsa’ vegan recipe from the incredible ‘Falastin’ cookbook, is absolutely epic. What is your favourite vegan soup?
Prep time: 2–30 mins Cook time: 30-40 mins (Serves: 4-6 people)
INGREDIENTS. 1-2bsp olive oil. 2x onions (roughly 300g chopped). 5-6 garlic cloves (crushed). 1 large butternut squash (peeled, deseeded & cut into 1 cm cubes). 250g potato or swede (peeled & cut into 1 cm cubes). 1tsp paprika. 5-7 saffron threads. 1L vegetable stock. sea salt & black pepper.
Caramelised pistachios. 150 g pistachios kernels or pumpkin seeds. 1tsp Urfa chilli flakes or 1/2 tsp regular chilli flakes. 2 tsp local honey or maple or date syrup/ molasses. 1tbsp olive oil. 1/4 tsp flaked sea salt.
Herb salsa. 15g parsley leaves (chopped). 10g oregano leaves (chopped). 50g shallot (chopped). 1/2 tsp chilli flakes. 120ml olive oil. 1tbsp raw apple cider vinegar. sea salt.
METHOD Put the olive oil into a large saucepan, for which you have a lid, and place on a medium heat, and add the onions and cook for about 10-12 minutes, stir often, until soft and golden. Add the garlic and cook for 30 seconds, then add the remaining vegetables, the spices, the vegetable stock, salt and black pepper. Bring to the boil on a medium heat, then cover and reduce the heat simmer for about 25 minutes, or until the vegetables are completely soft and cooked through.
If you like your soup smooth, use a blender to blitz it as much as you want. If you want it half-blitz so that some texture remains, in this case blitz half the soup until smooth, then return it to the saute pan. If you find the soup too thick for your tastes, just add a little bit more broth to thin it. Keep warm until ready to serve.
Caramelised pistachios: Preheat the oven to 160C fan. While the soup is cooking, put all the ingredients into a bowl and miweel to combine. Tip out to a parchment lined baking tray and bake for about 15mins stirring halfway though, until the nuts are golden and bubbling.
Remove from the oven and set aside until completely cool. Roughly chop the nuts if you want to preferred. Set aside or keep in a airtight container if making in advance, until needed.
Herb Salsa : Put all Ingredients into a bowl with 1/4 tsp salt & grind of black pepper. Keep aside until ready to serve. When ready to serve, ladle out the soup & top with a generous spoonful of the pistachios, drizzle over the herb salsa & serve at once.
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I love that book! I haven’t tried this yet, but I definitely will. Perfect fall food!
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Recipe & video here, if anyone is interested… https://youtu.be/cbn3RzZL7Hg
Prep time: 2–30 mins Cook time: 30-40 mins (Serves: 4-6 people)
INGREDIENTS.
1-2bsp olive oil.
2x onions (roughly 300g chopped).
5-6 garlic cloves (crushed).
1 large butternut squash (peeled, deseeded & cut into 1 cm cubes).
250g potato or swede (peeled & cut into 1 cm cubes).
1tsp paprika.
5-7 saffron threads.
1L vegetable stock.
sea salt & black pepper.
Caramelised pistachios.
150 g pistachios kernels or pumpkin seeds.
1tsp Urfa chilli flakes or 1/2 tsp regular chilli flakes.
2 tsp local honey or maple or date syrup/ molasses.
1tbsp olive oil.
1/4 tsp flaked sea salt.
Herb salsa.
15g parsley leaves (chopped).
10g oregano leaves (chopped).
50g shallot (chopped).
1/2 tsp chilli flakes.
120ml olive oil.
1tbsp raw apple cider vinegar.
sea salt.
METHOD
Put the olive oil into a large saucepan, for which you have a lid, and place on a medium heat, and add the onions and cook for about 10-12 minutes, stir often, until soft and golden.
Add the garlic and cook for 30 seconds, then add the remaining vegetables, the spices, the vegetable stock, salt and black pepper. Bring to the boil on a medium heat, then cover and reduce the heat simmer for about 25 minutes, or until the vegetables are completely soft and cooked through.
If you like your soup smooth, use a blender to blitz it as much as you want. If you want it half-blitz so that some texture remains, in this case blitz half the soup until smooth, then return it to the saute pan. If you find the soup too thick for your tastes, just add a little bit more broth to thin it. Keep warm until ready to serve.
Caramelised pistachios:
Preheat the oven to 160C fan.
While the soup is cooking, put all the ingredients into a bowl and miweel to combine.
Tip out to a parchment lined baking tray and bake for about 15mins stirring halfway though, until the nuts are golden and bubbling.
Remove from the oven and set aside until completely cool. Roughly chop the nuts if you want to preferred. Set aside or keep in a airtight container if making in advance, until needed.
Herb Salsa :
Put all Ingredients into a bowl with 1/4 tsp salt & grind of black pepper. Keep aside until ready to serve. When ready to serve, ladle out the soup & top with a generous spoonful of the pistachios, drizzle over the herb salsa & serve at once.
I love that book! I haven’t tried this yet, but I definitely will. Perfect fall food!