Magi mix Red Pepper and Squash Soup
GD and I have a Magimix food processor.
I was a bit skeptical about replacing my battered old food processor, my faithful Kenwood.
But GD had been pouring for months over pictures and U tube tutorials of the Magimix red 4200XL processor, ever since the latest bit gave up the ghost on old faithful, which was the dial controlling the speeds.
So Magimix duly arrived and I was a little bit apprehensive, it all seemed a bit much to begin with, after all I only needed one bowl didn’t I to grate cheese?. But give ‘Betsy’ her due (my name for the new processor), once I got to grips with all the new fangled attachments and extra bowls etc. she is a bit of a life saver in the kitchen, she can chop, whiz, grind, grate, blend, beat and make dough. So I thought she has earned a place on the blog especially as such a lot revolves around food in our lives, and she will be playing a large role in food preparation. So today I made some soup using Betsy and I thought I would share how she held up. This soup is based on an original recipe by Lucy Burney.
The recipe is Red Pepper and Squash Soup.
The peppers add a natural sweetness to this soup, it is rich in beta-carotene important in the healing process and it freezes well.
1 red pepper cut in half deseeded and destalked.
2 tablespoons of extra virgin cold pressed oil.
1 large onion peeled and chopped.
1 carrott peeled and chopped.
1 small squash (butternut, Kaboucha or small pumkin), peeled and chopped.
above is picture of Kaboucha.
1 pint/ 600 ml organic vegetable stock.
Fresh chopped parsley to garnish.
Preheat oven to 180 c/350 F/Gas Mark 4
Brush the pepper with 1 tablespoon of the oil and place on an oven tray in the oven for 20-30 minutes.
Meanwhile chop the onion and saute in 1 tablespoon of the olive oil until transparent.
Add the carrot, squash and stock and simmer for 25 minutes until all the vegetables are soft, you may need to add more stock depending on the size of your vegetables.
When the pepper halves are cooked take their skins off and chop the flesh, add it to the soup.
Liquidize the soup in a food processor.
Serve with some fresh parsley sprinkled over the top.
Well Betsy did a great job with the blending and I am very impressed with her performance.
In a way getting the magimix has been a timely god send as GD got a diagnosis today of IBS and diverticulitis disease, GD’s symptoms have been an irritant to him for years, but today an endoscopic exam gave him the clarity he needed to really get to grips with a diet to suit him specifically. Tummy disorders run in the male side of this family and I think with GD on board we can really get to grips now with homemade food for sensitive tummies.
Earlier today when GD and I got back from the hospital, after being bombarded in hailstones, we treated ourselves to a bowl of lovely warming Lentil soup with chunks of olive bread on the side, oh it was scrummy.
As I was working with the beautiful vibrant colours of the vegetables today I was thinking how we can use food to balance our energy centers, otherwise known as chakras. Each chakra is associated with a certain colour according to its vibration. For the root chakra the colour is red, this is the chakra that connects us to the earth, helps us to root down. Root vegetables help us to ground with their connection to the earth, while red coloured foods such as red peppers and apples share the same colour as the chakra. So we can use certain foods to help bring our chakras into balance,when our chakras are in balance we have healthy minds and bodies.