Updated: Apr 29
When creating our community meals we always want to make something which is tasty, comforting and quite gentle so that it will suit all taste range. We deliver free community meals twice a week which provides 3 meals a day for 3 days on each delivery. 💗✨
For these community meals we source our food from FareShare. Who redistribute food which avoids waste to tackle food poverty. This way of cooking is different to us as we usually use organic, local , seasonal ingredients in the main cafe. So we plan the menu around what our local farmers are growing and what’s in season.
For our community meals we quickly plan our menu based on what’s it on our wonderful surprise delivery from FareShare. We love this new way of cooking as it is keeping us very creative whilst also allowing us to be adapatable.
Here’s a simple soup we made for our community meals this week. 💗✨
Simple Soup. Ingredients.
1 x Crown Prince Squash (cut in half)
3kg Rainbow Carrots (diced) a few small white onions (diced)
3 cloves garlic (finely chopped)
2 tins coconut milk
1 tsp chilli flakes
1 tsp nutmeg
2 tsp Paprika
Oil (olive or rapeseed.)
salt & black pepper.
Preheat oven to 180 degrees.
Place the squash on a roasting tin rub with a sprinkle of paprika, salt & black pepper and a drizzle of oil.
Roast for 45mins-60mins. Until the inside is soft and tender.
Once roasted remove from oven and leave to cool then scoop out the insides.
Meanwhile fry onion and garlic until soft. Add in the carrots with the nutmeg, chilli, salt and black pepper and continue to cook for 5-10 minutes. Then add in the scooped out squash.Continue to cook for 5 minutes. Add in the coconut milk and leave to simmer for 15-20 minutes. Taste and adjust (Add more salt/pepper/spice)
Blend it all up. A stick blender is the easiest for a soup.
There you have a super simple creamy soup.