For the written-up recipe, please click here: http://www.liveloveraw.com/raw-pumpkin-soup/ This is a great recipe for when you’re feeling like you need somet…
For the written-up recipe, please click here: http://www.liveloveraw.com/raw-pumpkin-soup/ This is a great recipe for when you’re feeling like you need somet…
[Photographs: Yasmin Fahr]
Note: To toast pistachios, cook in a dry skillet over medium heat until fragrant, stirring the contents to ensure that none burn. If you find the price of pistachios a little too high for your liking, go for pumpkin seeds instead that will still give you that textural crunch without the super high price tag.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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serves Serves 4
Heat the oil in a 12-inch skillet or pot over medium-high heat until shimmering. Add the onions and a pinch of salt and cook, stirring, until softened, about 3 minutes. Add the red pepper flakes, cumin, coriander, and rosemary, stirring to combine, then add the Brussels, parsnips and carrots. Season with salt and pepper. Cook until the vegetables have browned slightly, about 2 minutes more.
Add the stock and stir, allowing the vegetables to soften, 3 to 4 minutes more. Stir the kale in batches, until wilted and allow to cook until all of the vegetables are finished cooking. Stir in the pistachios and vinegar, seasoning to taste with more salt and pepper. Divide the vegetables in four bowls and top with large scoop of ricotta, a pinch of salt and pepper and serve.
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