Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups diced satinash
- 2 cups diced tomatoes
- 4 cups vegetable broth
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the cumin, smoked paprika, oregano, salt, and black pepper and cook for 1 minute.
4. Add the satinash, tomatoes, and vegetable broth and bring to a boil.
5. Reduce the heat and simmer for 20 minutes, or until the satinash is tender.
6. Remove from heat and let cool slightly.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and reheat over medium heat.
9. Stir in the cilantro and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 20g
Protein: 4g
Fiber: 5g
Substitutions for ingredients:
- Satinash can be substituted with zucchini or yellow squash.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add a can of drained and rinsed black beans for extra protein.
- Top with a dollop of sour cream or Greek yogurt for added creaminess.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid any accidents.
- If using a blender, blend in batches to avoid overfilling the blender and causing a mess.
- Adjust the seasoning to taste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sour cream or Greek yogurt, croutons, or grated cheese.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
Mixed greens salad with a balsamic vinaigrette or garlic bread.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Satinash is a type of squash that is commonly used in Caribbean cuisine.
Flavor profiles:
This soup is savory and slightly spicy with a hint of smokiness from the paprika.
Serving suggestions:
Serve the soup as a starter or as a light meal.
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