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No Croutons Required – Late Autumn Edition

Welcome to the November 2015 edition of No Croutons Required, a monthly event featuring vegetarian soups and salads, alternately hosted by my dear friend Jacqueline of Tinned Tomatoes and myself. This month we have 9 dishes to share and given the time of year, squash certainly seemed to be a favourite. As always, a big thanks to all who submitted a recipe. Now onto the mouthwatering soups and salads.

Coconut, Sweet Potato Soup

Recipe: Coconut, Sweet Potato Soup and Ginger Soup with Pearl Barley

Chef: Lauren
Blog: Hole Food Family
Location: UK

First up we have this nourishing and hearty soup with creamy coconut milk, onion, celery, carrots, sweet potato, lentils and barley. Finished up with fresh coriander, this is certainly a superb way to get all warm and cozy. Everything you need for a balanced meal appears is this bowl of goodness.

pumpkin soup

Recipe: Pumpkin Soup

Chef: Kate
Blog: Gluten Free Alchemist
Location: UK

Pumpkin season always makes me happy and what better way to enjoy it than in a soup that is warming and comforting. Made with munchkin pumpkins that are roasted, with some homemade chili power, coriander, onion, garlic, carrots and celery, this beautiful bowl is garnished with roasted pumpkin seeds and some roasted pumpkin chunks after the soup has been pureed.

pumpkin quinoa soup

Recipe: Pumpkin, Almond and Quinoa Soup

Chef: Johanna
Blog: Green Gourmet Giraffe
Location: Australia

Now for another pumpkin soup and this one includes quinoa too for an extra burst of protein and goodness. Certainly this soup will help to cheer one up. Onion, garlic, celery, carrots, parsnip, capsicum, nutritional yeast, almond butter also make an appearance and this bowl is garnished with a drizzle of sriricha and fresh herbs. I could not resist this soup. Simply divine.

squash soup

Recipe: Warming Butternut Squash and Root Vegetable Soup

Chef: Angela
Blog: Only Crumbs Remain
Location: UK

Squash soup just got fancier here served up in the hollowed squash along with some crusty bread. Along with the butternut squash, onion, turnip, potatoes, sweet potatoes and thyme are whizzed together for one healthy bowl of goodness. Yes, please.

carrot and sqaush soup

Recipe: Carrot, Ginger and Butternut Squash Soup

Chef: Janice
Blog: Farmersgirl Kitchen
Location: UK

This lovely squash soup surely would make for a perfect lunch. Onions, carrots, fresh ginger, butternut squash and some milk if you please all shine here. Soup is a staple year round and when squash is in season, make it shine like it does in this bowl. Serve up with some nice crusty bread and you are all set.

avocado watermelon salad

Recipe: Minty Avocado, Watermelon and Feta Salad

Chef: Saswati
Blog: Potpourri
Location: India

Now it’s time to serve up a refreshing salad. A fine way to tone down after indulgent holiday binges, watermelon, cucumber, avocado, tomato, red onion, feta cheese, fresh mint and pomegranate kernels are tossed with lime juice and olive oil. I’d enjoy this anytime of year.

turnip lentil salad

Recipe: Turnip and Lentil Salad

Chef: The Veghog
Blog: The VegHog
Location: UK

Turnip is indeed an underappreciated vegetable, but it surely stands out here in this lovely salad with mixed salad leaves, carrots, puy lentils and pistachios all dressed up with onion, white wine vinegar, olive oil, black treacle and thyme. No eggs or croutons required.

butternut squash soup

Recipe: Butternut Squash, Chilli and Coconut Milk Soup

Chef: Elisabeth
Blog: Easy Peasy Foodie
Location: UK

Now for another gorgeous squash soup. This one includes onion, cubed butternut squash, garlic, chili flakes, ginger, creamy coconut milk and fresh coriander. The garnish of coriander, pumpkin seeds and sliced red chili really make this a special bowl that would be ideal to serve to guests, especially served with pumpkin seed and rye soda bread.

lentil salad

Recipe: Lentil Salad with Rye Berries and Sun-Dried Tomatoes

Chef: Lisa
Blog: Lisa’s Kitchen
Location: Ontario, Canada

My contribution this month is a flavourful and easy to prepare lentil salad with rye berries, tangy sun-dried tomatoes and marinated onion and herbs. Served over a bed of baby kale, a complete meal awaits, especially when served with homemade biscuits.

And that concludes the roundup for this month. Jacqueline will be hosting the December 2015 edition. Check her site for the announcement.

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