Pumpkin soup

Batch cooking September 2021

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Fruit and vegetable section

  • 1 medium butternut squash
  • 2 zucchinis
  • 5 cloves garlic, chopped
  • 3 celery stalks
  • 2 yellow onions
  • 5 medium carrots
  • 250 ml (1 cup) kale (for the adventurous version of squash soup)
  • 1 punnet of coffee mushrooms
  • 2 green onions
  • 500 ml (2 cups) green cabbage, shredded
  • 2 small apples


Dry products section

  • 90 ml (6 tbsp) olive oil
  • 500 ml (2 cups) tomato sauce (or Alfredo sauce for the adventurous version of fall lasagna)
  • 15 ml (1 tbsp) dried Italian herbs
  • 2 liters of beef broth
  • 500 ml (2 cups) small shells
  • 3 bay leaves
  • 1 can (540 ml) black beans
  • 10 ml (2 tsp) chili powder
  • 125 ml (½ cup) chili sauce (or mild salsa for the adventurous version of Mexican patties)
  • 250 ml (1 cup) corn kernels
  • 30 ml (2 tbsp) soy sauce
  • 30 ml (2 tbsp) brown sugar
  • 30 ml (2 tbsp) rice vinegar
  • 30 ml (2 tbsp) toasted sesame oil (for the adventurous version of cabbage bowls)
  • 375 ml (1½ cups) all-purpose flour
  • 2.5 ml (½ tsp) baking powder
  • 2.5 ml (½ tsp) ground cinnamon
  • 2.5 ml (½ tsp) ground ginger (for the adventurous version of apple cake)
  • 1 pinch of nutmeg
  • 250 ml (1 cup) applesauce
  • 60 ml (¼ cup) canola oil
  • 375 ml (1¼ cups) brown sugar
  • 2.5 ml (½ tsp) vanilla essence
  • 250 or 500 ml (1 or 2 cups) of granola (for the adventurous version of yogurt with fruits and vegetables on the bottom)
  • Salt and pepper from the mill

Butchery section

  • 1lb (450g) mild Italian sausage meat
  • 1 lb (450g) fondue beef
  • 1 lb (450g) ground pork

Dairy products section

  • 375 ml (1½ cups) grated cheddar cheese
  • 1 container (500g) of 4% cottage cheese
  • 375 ml (1½ cups) grated Tex-Mex cheese
  • 2 eggs
  • 500 to 750 ml (2 to 3 cups) plain or vanilla Greek yogurt

Frozen products section

  • 2 frozen 9-inch (23 cm) rounds, thawed

3h

1h30

4 portions

Se congèle

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