Today was not an outside day.
A big wind, very cold and occasional snow flurries, which is a romantic way of describing West Cork’s attempt at snow which is really large drops of frozen rain. After a quick run around to feed the chickens I was back inside again.
It was the perfect day to hang out in the kitchen.
I spent the morning trying a couple of new recipes then turned my eyes to lunch.
We are still ploughing through our rapidly deteriorating frozen by mistake pumpkins. At this stage the chickens are getting as much of each pumpkin as we are but we’re getting places. We’ve been eating them in many guises, today’s collaboration was with beetroots and coconut which made a delicious and warming soup full of antioxidants to beat the bugs
Beetroot, Pumpkin and Ginger Soup
1 large red onion
75mls olive oil
2 sticks celery
1 finger of fresh ginger
700mls vegetable stock
200ml coconut milk
Peel and chop the onion. Heat a pot, add a little olive oil and the onion then cook on a medium heat. Cut the celery lengthways then dice into small pieces. Add to the pot and give a stir.
Peel the pumpkin and chop into chunks, then peel the beetroot and chop into a dice – the beetroots are going to take longer than the pumpkin to cook. Stir these both into the pot and season with a little salt. keep cooking on a medium heat, reducing the heat if they begin to brown or stick.
Peel the ginger and chop small. Add to the the vegetables, cook for a couple of minutes, then add the stock. Bring to the boil then simmer for 25-30 minutes, until the vegetables are tender.
Stir in the coconut milk then buzz everything to a smooth puree. It should be good and soupy but if it’s too thick thin with little water. Season with salt and black pepper and you’re ready to go.
Some fresh chopped herbs would be good but I wasn’t heading off outside to pick any!