Citrus-Roasted Brussels Sprouts & Butternut Squash
Planning your Thanksgiving table? This healthy veggie side is going to be making a star turn on ours.
At my awesome day job, there is a weekly tradition known as Soup Club. It is exactly that. People sign up to bring soup to feed the entire club – usually two people bring soup for 10 each, ish – and we all eat lunch together in the break room. Sometimes if you’re lucky there is also a baguette or cornbread involved.
Well, I’ve been here for almost three months now and I have eaten many a club soup, but never brought one. So a friend and I signed up this week, and this past weekend I crafted this one – a vegetarian noodle soup with a little kick from lemongrass and red chili paste.
This one is a Hubbard family original… which is what I call it when I just wing it on something 🙂
Here’s what you need for a big batch of this soup – probably 10-12 servings.
Whew! That is way more than I usually put in recipes. Worth it, though – the actual prep is pretty simple! Here’s what you do:
Start by dicing and chopping your carrots, onions, garlic and celery, and softening them with a large sprinkle of coarse salt in vegetable oil in the bottom of your (large) stock pot. When they are mostly of the way cooked, add everything else and allow to simmer for 45 minutes to an hour.
Everything should be pretty soft by the end. This amount of red chili paste gives it the tiniest kick – I do not think it would offend those who don’t really go for spicy food. However, if you want to amp it up I think it would be delicious if you did another half tablespoon of red pepper paste or just used some chili oil (something that I am really sad is not in my kitchen right now. I will find you!).
Ps: This can be altered so many ways. Sub rice for the pasta to make it vegan and gluten free. Add shredded chicken or turkey if you want to add meat. Actually, this would make a killer base for a chicken rice soup. Hm..