The cooks and I did a cooking demonstration for the CHIP ( Coronary Health Improvement Program ) few weeks ago. It focuses on vegan, low sodium, heart healthy foods.
The menu includes roasted garlic herbed potatoes, baked broccoli, scalloped potatoes ( vegan) and roasted acorn squash soup.
Here's the recipe for one of the demos:
Roasted Acorn Soup
Yields 20-30 servings
3 cups vegetable stock
3 medium sized acorn squash
2 cups carrots
1 1/2 teaspoon salt
1 T ginger
5 cloves garlic
2 cups chopped garlic
1/2 tsp chopped thyme
1 cup cashew nuts
1 cup heavy cream ( OPT)
1 cup low-fat milk ( OPT)
fresh parsley- topping
Roast Vegetables in the oven
Puree the soup in small batches ( 1 cup at a time) using a food processor blender. Add in cashews into the blender.
Add to the stock. Slowly incorporate milk into the puree and stock ( opt)
Bring to a boil, reduce heat to low; and simmer.
Garnish with fresh parsley.
Not bragging but the soup was really good! :) You got to try making it! :)
We wanted to show them simple ways to cook healthly at home. Adding garlic and herbs flavors foods tremedously. Eating well is a choice that you have to make. God bless! :)