Up here north, the night temperatures have started to drop below freezing, even though the days are still comfortable and often sunny. October is just the best time of the year, with crisp air, beautiful colors in the nature, with lots of energy left from the summer days...
After a long way, a bowl of soup can just make a huge difference. Either you serve it with a grilled cheese sandwich, or just hot, fresh from the oven, dinner rolls, it soothes your soul! And this soup doesn't do only that, it also clears your sinuses! I'm a ginger-believer, I drink ginger-tea with lemon and honey whenever I think I might be getting a cold, so this soup, where ginger is pureed with the other ingredients, and the soup is finished with a touch of lemon juice, you just can't go wrong!
Just be careful with the amount of ginger you use. It is a powerful tasting root, and you don't want it to overpower the taste of the other ingredients.
Just the scent of this soup, while it was cooking, won me over. And then, when I added a bit of blue cheese on my bowl, it was a score. I hope you enjoy it, as well
I got a couple of messages, asking what ever happen to the rest of the turkey, from a couple weeks ago. I love it when the readers get in touch with me!
Well, and I did plan to tell you guys about the rest of the turkey, so I had some pictures ready.
This is really healthy, tasty, and colorful 'turkey dinner' alternative for the autumn evenings. And it really doesn't take that much effort, or your time either.
I had bell peppers in a medley of colors, eggplant, and zucchini that I sautéed until the desired color and tenderness with the veggies. In the pan I just used olive oil, and lots of freshly ground black pepper and salt. With what vegetables to use, the only limit is your imagination, or what they have in the local market.
I had the turkey breast with salt and pepper in the oven, until done. When doing any meats in the oven, remember that the temperature keeps rising inside the meat even after you take it out of the oven for couple degrees. So always take it out just before the meat has come to the desired temperature, and then let it rest for about five minutes. Then that way you don't lose all the juices from meat into the cutting board.
For a sauce I had just pesto on the side. So simple, but so good, hope you all enjoy it.