Souparama

There has been so much soup consumption at my place I fear, I myself, may turn into a bowl of hot and steaming warmth.

My definent favorites have been Roast Vegetable Soup

Roughly chop pumpkin (leave on skin and seeds), potato, sweet potato, jerusalem artichokes, whole peeled brown onions, cup of soaked chickpeas, 5 or so cloves of garlic peeled and squashed with hand and then sprinkle with turmeric, sweet paprika, a dash of cayenne, a sprinkly of thyme and a good glug of olive oil. I baked for an hour with a cover and then another half hour without. Then add to pot, with some good quality vegetable stock til boiling and blitz with a hand blender. Smooth but with a few chewy chunks with the pumpkin seeds and chickpeas. I've also tried adding half a cup of blanched almonds to the baking dish with the rest of the veggies which was also delish.

Mushroom Miso with Soba Noodles and Tofu 

The soup name speaks for itself, fresh shitake mushrooms, tofu and soba noodles in miso soup topped with spring onion and dried seaweed.

and lastly Corn and Egg Drop Soup

Which I didn't take a photo of but it's as simple of cutting the kernels of fresh corn and blitzing in the processor, put the cleaned corn cobs and blitzed corn into a pot with some veggie stock and simmer for about half an hour. Then take the corn cobs out and slowly add beaten egg. Enjoy with some fresh cracked black pepper. 

Keep warm and enjoy winter.