Recipe of the Day – It’ll Keep You Warm!

Today’s recipe of the day is a yummy, hearty soup. Perfect for damp/snowy/cold fall weather! This tasty soup is simple and adaptable. I was surprised how great it was when I had some leftovers from our adult cooking class last week 🙂 Personally I’m not a huge fan of fennel but I couldn’t taste it and was quite surprised to learn there’s an entire bulb in this recipe (plus the pretty frilly leaves).

The original recipe calls for chicken and chicken broth but Maria substituted veggie broth and seitan. You can omit the seitan and have a gluten free vegan soup or add the yummy texture for an even heartier version. Below are links to a few different recipes to make your own seitan (often tastier than what you can find in the store … when you can actually find it!).

Man … now I’m hungry …

Click the photo below for a .pdf version of the recipe or click here for a more printer friendly version.

Italian Tuscan White Bean Stew


Seitan Recipes:

Home Made Seitan – Vegetarian Times

Yummiest Seitan Ever – VegWeb

Home Made Seitan – Veg Kitchen

Soup Season is Here!

There’s nothing like a nice hot bowl of soup to warm you up after a chilly day outside.  Whether you’re cleaning up the garden or going for a hike through one of our amazing parks here in Toronto … a big bowl of soup, ready when you get home, is the perfect way to finish your day!

There are so many variations on the soup theme that it can be tough to decide which soup to make.  Some of our favourites here at the Children’s Garden include Coconut Curry Squash Soup and just about anything with noodles 🙂  Soups are also a great way to eat more vegetables!  You can even throw a handful of greens into most soups to boost their nutrition factor! Continue reading “Soup Season is Here!”

Cocconut Curry Squash Soup = Yummy!

With that November chill in the air and local squash at the farmer’s markets and grocery stores it’s time for a little soup!  Sweet and full of flavour, healthy and colourful, this soup will please the whole family.  This soup freezes well so make sure you make plenty of it!

Coconut Curry Squash Soup


1 pie pumpkin or butternut squash, cut in half and seeded
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, chopped or minced
1-2 teaspoons fresh ginger, minced
1 15-ounce can coconut milk
2 cups water (more if needed)
3 teaspoons curry powder
1 teaspoon coriander
1 teaspoon cinnamon
½ teaspoon cayenne (optional)
Salt and pepper to taste
¼ cup fresh cilantro


Bake the halved squash in the oven for 45 minutes at 350°F (or until quite soft).  When squash is cooked, sauté the onion and garlic in a large pot with olive oil for 3-5 minutes until tender then add the ginger and spices.  Spoon out the insides of the squash, and add to the pot.  Add the coconut milk and water.  Puree in a food processor or with a hand blender (cool first).  Add salt and pepper to taste, and simmer for 5-10 minutes.  Add the fresh cilantro, stirring it in while still hot.  Yields 6 servings.