So we have been to New Zealand for a holiday (more on that later) and have had builders working on our house for the last 2 week (much more on that latter!) so we have been living in an apartment a bit closer to town.
I cooked while we were there but it was very basic based on what I could get and make at the nearby ALDI or local takeaway.
So when we moved back in on Friday we went to the local fish and chip and decided that was it for a while. Enough we need real food.
Having to work all evening Saturday complicated this but we had, had enough.
Having access to my kitchen, larder and garden made this easier.
I had a pumpkin, sweet potato and some pears from my parents just staring at me as I opened up the fridge.
Some bacon off cuts from the freezer and soup cried out at me.
It was interesting adding the pears as it made it a little sweeter but also added a greater depth level in the flavour that I had read about but you have to taste to understand. A little cultured sour cream and mmmmm J and the soup was very filling.
It is interesting to. I have noticed in the last few months that nutrient rich foods are making us less hungry. We get our tortillas for Mexican from a place in South Kensington who uses corn fresh ground on the premises.
A pack is enough to feed us to stuff point but other brands just don’t seem to fill us up I wonder if food, real food, nutrient dense food makes us less hungry. Or perhaps a better way to look at it is the calorie rich, nutrient poor food is leaving us craving these nutrients and leaving us hungry as our bodies seek the nutrients despite the calories and we can only get these through eating a lot more?
Either way for the next months we are eating a lot more of these nutrient dense foods. I have hit my parents place as our garden needs some love courtesy of the madness leading up to our trip and the work on the house. On the upside I am seeing the lots of nettle coming up J nutrient dense, low energy weeds are the best tonic for all in regards to our society. Now if we could just stop the council spraying them.
Recipe for Pear, Pumpkin and Sweet Potato Soup.
- Half a butternut pumpkin or equivalent
- A very large sweet potato (or a few small ones)
- 2 pears cored but with skin on
- 2 bay leaves
- 2 sticks of celery sliced
- 2 carrots sliced
- 1 onion chopped
- 2 cloves of garlic
- Teaspoon of curry powder of choice (I used a Jaffna Sri Lankan style one)
- 100 – 200gram of bacon off cuts or ham or prosciutto ends)
- Salt and pepper to taste.
- Olive oil
- Optional but recommended cultured sour cream to server.
I used a pressure cooker but this can be done in a pot if required the cooking time just goes from 15 minutes to about 45 minutes.
Sweat down the carrots, onion, celery and garlic in a little olive oil for about 5 minutes. Ensuring they don’t brown add the bacon pieces and bay leaves and let them sweat for a further 2 -3 minutes until you can smell the bay leaves.
Add the other ingredients excluding the sour cream.
Cover with cold water and bring to the boil and simmer or to pressure in a pressure cooker. (15 minutes for a pressure cooker or 45 for a normal pot)
Remove from the heat and allow to cool remove the bacon and bay leaves and use a stick blender to blend. Shred the bacon and add back in and reheat until it is simmering. Simmer for 5 -10 minutes. Season with more salt or pepper to taste.
Server with sour cream and crusty bread.
Freezes very well but don’t add the sour cream when freezing.