Sunset Soup Food

SUNSET SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place butternut squash, carrots, sweet potatoes, apple, and onion on a baking sheet. Drizzle olive oil over vegetable mixture.
• Bake in the preheated oven until golden and soft, about 45 minutes. Blend vegetable mixture in a blender or food processor until smooth; transfer to a large saucepan.
• Pour vegetable broth into pureed vegetables and season with coriander, turmeric, nutmeg, salt, and pepper. Cook soup over low heat until heated through, 10 to 15 minutes.

SUNNY'S SUNSET PARK NOODLE BOWL

Steps:

• For the beef: In a large pot on medium-high heat, add the oil. When it begins to glisten, add the beef, red chile flakes, salt and onions all at once. Cook, stirring constantly, until the beef is done, 5 to 8 minutes. Remove to a plate, leaving the bits and fat in the pot.
• For the soup: Add the stock, beer and gochujang to the pot and stir to combine. Heat until the mixture begins to simmer, then add the ramen noodles. Cook until the noodles are tender but not mushy, about 3 minutes.
• Pour the soup into 4 wide bowls. Mound on equal amounts of ramen noodles and beef. Top each with an egg and scallions. Serve with a lime wedge for spritzing.

SUNSET TOMATO SOUP

Steps:

• In a Dutch oven or large kettle, saute carrots and onion in oil until onion is tender. Add the tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until liquid is slightly reduced. stir in dill; simmer 15 minutes longer.

LEMONY LENTIL SOUP

Steps:

• Rinse and drain chard.
• Cut off and discard thickest part of stems,then stack leaves and cut cross-wise into 1/2-inch wide strips.
• Set aside.
• Coarsely chop cilantro and set aside.
• Rinse lentils, then drain.
• In a 5-quart pan, bring lentils, 7 cups water and bouillon to boil over high heat.
• Reduce heat and cover, simmering for 20 minutes.
• Meanwhile, heat oil in small iron skillet over medium-low heat.
• Add onion and garlic.
• Cook, stirring occasionally, until soft and golden (15-20 minutes), adding finely chopped cilantro during the last
• five minutes of cooking.
• Set aside.
• Add potato to the lentil mixture and simmer for 15 minutes. Stir in onion mixture and chard and continue simmering until veggies and lentils are tender to bite.
• Stir in salt, pepper, cumin, and lemon juice.
• If desired, thin soup with 1 cup more water.
• Makes 6 servings.

SUNSET SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place butternut squash, carrots, sweet potatoes, apple, and onion on a baking sheet. Drizzle olive oil over vegetable mixture.
• Bake in the preheated oven until golden and soft, about 45 minutes. Blend vegetable mixture in a blender or food processor until smooth; transfer to a large saucepan.
• Pour vegetable broth into pureed vegetables and season with coriander, turmeric, nutmeg, salt, and pepper. Cook soup over low heat until heated through, 10 to 15 minutes.