Chef: Janet
Blog: The Taste Space
Location: Ontario, Canada
Up first is this salad that makes fine use of sea vegetables. Considering those of us in Ontario have experienced some rather unseasonably warm temperatures, it's not quite time to leave salads off the menu yet in favor of soups, but is it ever? A refreshing salad of cucumber, orange slices and wakame are all dressed up with ginger juice, mirin, soy sauce, rice vinegar and seasonings. Top with toasted sesame seeds and scallions and you are in for one satisfying and nourishing side salad.
Chef: The Veg Hog
Blog: The Veg Hog
Location: UK
Our next submission rings in the soup season and celebrates seasonal vegetables too. Comforting indeed, this hearty bowl features harlequin squash, carrots and lentils. The experience is complete with Thai flavors and I agree this makes the soup even more warming and inviting. Serve up with some rustic seedy spelt rolls and you have everything needed for a satisfying and enjoyable meal.
Chef: Beth
Blog: Jam and Clotted Cream
Location: UK
Beth celebrates Halloween with this charming display that happens to be good enough to eat — literally. Here we have a thick tomato soup made with fresh tomatoes and seasoned with onion, celery, garlic, bay leaf and sweet chilli sauce. This spooky bowl is all whizzed up and served alongside "witch fingers" made with halved ciabatta rolls sprinkled with grated mozzarella and Italian seasoning, and then topped with red pepper "nails". I'd enjoy this meal, no matter the occasion or season.
Chef: Nico
Blog: YumSome
Location: UK
This brothy soup is no doubt as delicious as it looks. It also happens to be a good way to use up any vegetables, remains of pasta, and leftover sauces and broths. The essential thing here to keep it Tuscan is that the soup features beans and pasta. Nico includes celery, carrot, onion, garlic and rosemary for the base, and adds some kale and tomato for extra flourish. Do check out the "pirates guide" to perfect this country soup that is economical, filling and nourishing.
Chef: Helen
Blog: Family Friends Food
Location: UK
When life throws you lemons, curling up with a comfy bowl of soup is one way to forget your troubles. And mushrooms are always a solace for me. They feature in this creamy soup, along with freekeh, onion, seasoning and non-dairy milk. Partially puréeing the soup leaves it a bit chunky, so you get to enjoy earthy bites of mushroom goodness along with the grain. Serve it up hot with some chopped parsley and you're all set.
Chef: Shaheen
Blog: Allotment 2 Kitchen
Location: UK
A salad is served up next that takes full advantage of the autumn harvest. This one might be quite easy to make, but it's certainly not lacking in appeal. Garden fresh roasted courgettes and tomatoes combine with spring onions, cucumber, black olives and shell pasta. Seasoned with a generous dose of salt and pepper, I'd happily enjoy this for lunch or as part of a main dinner course. As I often observe, sometimes simplicity is just what is desired and often the most satisfying.
Chef: Lisa
Blog: Lisa's Kitchen
Location: Ontario, Canada
My own contribution this month focuses on Thai seasonings and my favorite — succulent mushrooms. A creamy soup, sweet potatoes, carrots and lentils also star here, along with coconut milk and almond butter for extra creaminess and some lime juice for added zestiness. This soups speaks comfort and every spoonful asks to be savored. I served it up with coconut roti to complete the taste experience.
And that completes the October No Croutons Required roundup. I will be hosting the next edition of NCR. For details and to submit a recipe, go here.
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