to create a soup for 20 people for my sons's retreat
to mind my two grandchildren
First things first - off we go to purchase the ingredients for the soup.
Granddaughter on her purple scooter
Little grandson with his trusty pink toy stroller,
(thats what is so great about having a bigger sister - you get to use all her toys.) Now who would think to buy a little boy a pink toy stroller?
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| Man on a mission |
He absolutely loves this toy and insists on taking it everywhere. Nothing is allowed to be carried in it though - its strictly for pushing.
It takes quite a long time to get the ingredients and get them home - at one crossing I had to hold the pink stroller, screaming child and guide the purple scooter to safety as well as the shopping. I can't stop laughing and wonder will we ever get home, there are two more crossings to go.
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| Roast pumpkin and Mung Dahl soup |
Roast Pumpkin and Mung Dahl soup serves 4
1 butternut pumpkin
¼ fennel finely chopped
2-4cm ginger finely chopped
½ cup mung dahl
2 Tbsp ghee
½ tspn tumeric
2 cups water
1 tin coconut milk
1 tspn salt
Bake pumpkin with skin on.
Heat ghee and fry ginger and
fennel until soft. Then add the lentils
and turmeric and coat with the ghee.
Add water and simmer gently
until dahl is very soft (about 30 mins) then add the coconut milk.
Add the scooped out flesh of
the pumpkin and mash through.
Serve with chopped parsley or
coriander and lemon juice.
Love the way you see the world, Kim and how it comes through in your writing. Cooking for 20 is not easy, hope it went well.
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