Posted in Soup, Uncategorized

Butternut Soup

Butternut soup is soup perfect for chilly weather. Its hearty,delicious and full of vitamin goodness. Butternut is full of Vitamin A which is good for your eyes,skin and health in general.

Its equally good as a starter for your mealtime.

Its equally high in potassium for high blood pressure,Vitamin C for your immunity,Iron for your blood,a superfood in its own right.

The benefits are immense but lets get started!

Ingredients

1 medium size butternut,peeled seeded and diced

1 tbs oil

1 onion

1 carrot

1 celery rib

2 cloves garlic

1 cup stock or water

Salt

Procedure

In a pan, fry your onions and garlic in oil

Add in the carrots,celery and butternut

Add in the salt and stock and let it boil till the butternut is soft

Once its done,put the mix in a blender and blend till smooth

Return the blended mix to your pan to reheat the mix

Keep stirring;if you find it too thick you can add more stock or water to your preference.

Serve and enjoy.

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Posted in Soup

How to Make Beef Stock

Making beef stock is an integral part in any kitchen. Stock is not only full of vitamins,collagen and iron,but is guaranteed to add flavour to your meals especially your sauces and soups. Stock is soo good for your health! Here’s how to go about it.


Ingredients

2 kgs beef bones

2 tablespoon oil

1 onion

1 carrot

1 celery rib

3 garlic cloves

15 cups of hot water

1 tablespoon thyme

1  bay leaf

Large pot

Procedure

For a more intense flavour,roast your bones with the oil,either on your pot for 6 minutes either side or;Roast your bones in the oven at 200 degrees celcius for 20 minutes.

Tip: For best results use for roasting the pan you intend to use for simmering your stock. If not,when done roasting,add some water and scrap bottom of roasting pan using spatula and pour the scrape into your pot for simmering.

Once roasted,in your pot with the roasted bones add in the chopped vegetables that is,onion,garlic,carrot and celery and let the veggies cook for about a minute.

Add in the thyme,bay leaf and salt.

Add in the water.

Cover and let simmer for 2 hours.

Strain  the stock and let it cool once its done.

You can use immediately as desired.

You might however need to store it, 3 days in your refridgerator or 3 months in your freezer.

Check out how i store mine😊.


Tip:use BPA free containers,i bought these at 1 dollar each(about 100 kenyan shillings) and they hold 500 grams of liquid each.

Check out our recipes that will put your stock into good use;butternut soup,fish in white wine sauce.