Rainy night and after a bright and sunny day, how wonderful. The temperature rised.

I had to go up early this morning, I had an apointement in the city. First I thought about shopping a little bit in the city in the afternoon, but after the whole morning being out was enough and I was hungry.

At home I needed a something for lunch. This soup was just the right light lunch "snack" after this morning. I eat it with a wholegrain bread leaf with a vegan spread.

Lemongrass Scented Butternut Squash Soup

 

     

Serves 4 dinner portions; 6-8 side dish portions

• 4-5 medium butternut squash, chopped into 1 inch chunks
• 3-4 stalks of fresh lemon grass
• 1 apple, chopped
• 32 ounces of vegetable stock
• 1/2 inch piece of ginger, cleaned and peeled
• regular coconut milk, to taste

1. Place the squash, apple, lemongrass, ginger and stock in a pot. Bring to a boil, then reduce to a simmer until squash is fork tender.
2. Let the mixture cool for about 5-10 minutes. It should still be warm, but not hot. Pick out the lemongrass stalks. Puree using an blender. Reheat to desired temperature when ready to serve.
3. Spoon soup into bowls. Pour 1-2 tablespoons of coconut milk in each bowl before serving.

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Zesty Red Quinoa Salad

 

                     

Serves 4 to 6

• 1 cup red quinoa
• 1½cup water
• 1/2 sweet potato, diced and parboiled
• 1/2 red pepper, diced
• 3 kumquats finely chopped, plus a few slices for garnish
• 1 tablespoon olive oil
• 1 tablespoon good quality maple syrup
• 1 tablespoon chopped cilantro, plus a little for garnish

1. Soak the quinoa in hot water for 5 minutes. Strain and rinse. Put in a pot with the 1½ cups water and bring to a boil. Lower the heat, cover, and cook until water is absorbed and quinoa is tender, about 20 minutes.
2. Transfer the cooked quinoa to a large bowl. Add the sweet potato, red pepper, kumquats, olive oil, and maple syrup and mix to combine. Add the cilantro and lightly toss. Serve hot, at room temp, or cold. Garnish with chopped cilantro and sliced kumquat.