The challenge for November was to make a vegetarian soup or salad with root vegetables. As usual we have received some tempting entries from across the globe. There are lots of nourishing ideas to warm a body on a chilly day. Though the choice is never an easy one, please vote for your favorite in the comment section or via email. Do note that my submission is not eligible for the vote.
Our very first entry is a hearty
Butternut Chili from Joanne of
Eats Well with Others. Squash, tomatoes, a whole glorious can of green chilies, vaquero beans, garlic, cumin, chili powder, ginger, red onion, red pepper and some rice vinegar come together in this especially warming bowl of goodness. Just perfect for a cold Winter day! (New York, USA)
Next up is
A Happy Day Salad from Lata of
Flavours and Tastes. This pretty salad is made up of cooked beet root, white radishes and carrot with some turmeric and ginger, along with mixed sprouts and some fresh coriander leaves. This delightful salad was then served with a yogurt and mint dip. So good for you and such a creative presentation too! (Accra, Ghana)
From Johanna of
Green Gourmet Giraffe we have this unique and intriguing
Chestnut, Carrot and Lentil Soup. Johanna was fortunate to find some lovely purple carrots which she combined with chestnuts, mushrooms, onion, garlic, puy lentils, brown rice and white wine. This thick and delightful soup is then topped with yogurt, parsley and black pepper. I'd love a bowl of this served with some crusty bread! (Melbourne, Australia)
Sadhana of
A2Z Vegetarian Cuisine comes up with a refreshing and colourful
Spinach, Chick Pea, Fruit & Vegetable Salad. Easy to prepare, this healthy salad consists of toasted beetroot, spinach, chickpeas, lettuce, carrots, cherry tomatoes, black grapes, radish, cucumber, orange, red pepper, walnuts and some shredded cheese. This flavourful salad is then dressed with olive oil, orange juice, lemon juice and a bit of salt and freshly ground black pepper. Serve with some almond milk for a most nourishing midday meal. (USA)
Next up is Claire of
The Hungriest Hippo with a velvety
Curried Parsnip & Apple Soup. This warming soup combines parsnips, apples, onion, garlic, curry powder and a splash of milk. Fruit and vegetables all in one delicious bowl of goodness! Serve with some croutons or some toasted pumpkin seeds or a swirl of creme fraiche for lunch of a light dinner. (Edinburgh, Scotland, UK)
Kirsten, who blogs at
From Kirsten's Kitchen to Yours submits this unique and refreshing
Shredded Jicama Salad. We are told that Jicama is indigenous to Mexico and has a texture like a water chestnut and a sweet, citrusy juice. Here it is combined with carrot, fennel, celery, lime, cayenne, salt and some olive oil. Sounds wonderful! (Los Angeles, California, USA)
Jassy of
Gin and Crumpets enters the fray with this winter version of
Parsnip and Apple Coleslaw. Jassy bans mayonnaise from her coleslaw and comes up with a refreshing combination of raw parsnips, red cabbage, carrots, apples and walnuts. Everything is tossed with a dressing of cider vinegar, olive oil, honey, and wholegrain mustard. For an especially filling meal, serve with crusty bread and blue cheese. (London, UK)
Rachel of Rachel's Ramblings celebrates a recovery from illness with this easy to prepare, but delightful
Carrot, Split Pea & Coconut Soup. Onion, garlic, carrots, yellow split peas, creamed coconut, pepper and chili powder make for a delicious chunky soup, anytime of year. (Gloucestershire, UK)
My own submission this month is an earthy
Indian-Style Beet Salad with a Yogurt Dressing. Roasted beets, with a hint of freshly ground coriander and salt are topped with yogurt, ginger and some roasted coconut. Beets are one of my favorite vegetables, and they are especially nice in salads. (London, Ontario, Canada)
Mangocheeks of
Allotment 2 Kitchen submits this nourishing South Asian inspired
Garam Masala Neep Soup that would be a very warming choice for frigid temperatures. Rich, creamy and filling, swede (also known as rutabaga) is simmered along with onion, garlic, red chili and garam masala. Mangocheeks suggests this belly warmer can be served with a side serving of swede crisps with some garam masala. No croutons required! (West of Scotland, UK)
Priya of
Priya's Easy N Tasty Recipes is up next with her simple and creamy
Onion and Leek Soup. This comforting soup is made up of sauted onions and leeks, vegetable broth, basil leaves, salt, pepper and served with cream. Sometimes quick and easy soups like this one are exactly what I crave. (Paris, France)
Sweatha of
Tasty Curry Leaf enters this month with a pretty
Carrot Kosumbari that is simple to make but certainly not lacking in flavour. This raw salad is made up of shredded carrots, onions, coconut, green chilies, lemon juice and coriander. It would be delightful on its own for lunch or could be served alongside rice. (Bangalore,India)
Soma of
eCurry joins in again this month with some lovely
Saffron and Honey Glazed Root Vegetables. This autumn dish consists of rutabaga, carrots, parsnips and onion glazed with honey and saffron and cooked further with fennel and lemon juice and garnished with parsley and thyme. This mouthwatering combination would be an ideal vegetable complement to any cold weather meal! (Texas, USA)
Cool Lassi(e) of
Pan Gravy Kadai Curry serves up a
Root-A-Rama Soup that was a huge hit and now a favorite. This thick soup is made up of celery root, sweet potato, ginger, garlic, a bay leaf, vegetable stock and milk and topped with caramelized red onions. Good for you and tasty too! (USA)
Swathi of
Zesty South Indian Kitchen cooks up an earthy and elegant
Beet, Carrot and Ginger Soup. Beets, carrot, red onion, ginger, veggie stock, pepper, Italian seasoning and cream are pureed together and then served with a dollop of yogurt and some toasted bread. Yet another example that easy to prepare doesn't mean you have to sacrifice good taste! (Texas, USA)
Our final submission is a crimson
Beet Root Salad from Aqua of
Served With Love. Sweet, spicy and tangy, lightly cooked beets are grated and tossed with roasted peanut powder, fresh lime juice, green chilies, coriander leaves and a wee bit of sugar. No wonder Aqua craves this one. A classic! Serve over fresh lettuce leave to impress your diners. (Singapore)
Update: Sarah of
The Ordinary Vegetarian sent along her
Roasted Beet and Garlic Soup in Acorn Squash Bowls but it didn't show up in in the inbox! Such a cute presentation, Sarah fills roasted squash with a soup of roasted beets and garlic, celery, carrots, onion, ginger, dill and coconut milk. This delightful creamy soup is not only impressive, but good for you too! (Aurora, Illinois, USA)
Jacqueline will be hosting the December edition of No Croutons Required. Check back at the beginning of the month for the theme.
As the fresh sweet tastes of summer produce recede each year, I rediscover the delights of winter squashes. Long-lasting and loaded with a big helping of vitamins and minerals, winter squashes are an extraordinarily versatile and flavourful staple in the cold-weather kitchen.
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