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We hope you got benefit from reading it, now let’s go back to squash & sweet potato soup with coriander recipe. You can cook squash & sweet potato soup with coriander using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Squash & Sweet Potato Soup with Coriander:
- You need 1 tsp coriander seeds
- Get 1/4 tsp cumin seeds
- Prepare 1 onion, diced
- Prepare 1 medium sized winter squash, peeled and cubed
- Take 2 sweet potatoes, peeled and diced
- Provide Handful coriander
- Prepare 800 mls veg stock
- Take 1 tbsp coconut oil
- Take 1 tsp garlic granules (optional)
- Take 1 tsp onion granules (optional)
Steps to make Squash & Sweet Potato Soup with Coriander:
- Dry fry the spice seeds gently until they start to release their oils. Then add the coconut oil and onion, fry gently for another 5 minutes or so.
- Add the squash and sweet potato, then add the stock and give it a stir.
- Add the coriander stalks, chopped up and save the leaves for later. Add the garlic and onion granules if using. Simmer with the pan covered for about 30 mins.
- Take the pan off the heat and allow to cook. Add the coriander leaves the blend until smooth. Season to taste with salt and pepper. Serve!
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to help stop harmful germs from spreading and growing. It is possible to take some steps to help protect your own loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw food like poultry, meat and veggies After going to the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet palms disperse bacteria more readily. Maintain worktops clean
Before you begin preparing food, it is important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you will want to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to avoid any bacteria growing on the substance.
Raw foods such as meat, fish and veggies may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, like salad, bread and fruit. That is because these types of food will not be cooked before you eat them, so any germs that get on the food won’t be killed.
To help stop bacteria from spreading:
Don’t let raw food like fish, poultry or vegetables touch other food Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw food, unless they’ve been washed thoroughly first Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw meat or fish and store at the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Examine the label
It is very important to read food labels to make sure everything you are likely to use was stored properly (according to any storage directions ) and that none of the meals is past its’use by' date.
Food that goes away fast usually has storage directions on the tag that say just how long you may keep the food and whether it needs to go from the refrigerator.
This sort of food frequently has special packaging to help keep it fresh for longer. But it is going to go off immediately as soon as you’ve opened it. This is why the storage instructions also tell you how long the food will maintain once the packaging has been opened. By way of instance, you might see’eat within two days of opening' on the label. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date even when the food looks and smells fine, because it might contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t mean that the food will be detrimental, but its own flavour, texture or colour may start to deteriorate.
An exception to this can be eggs, which have a best before date of no longer than 28 days after they are laid. After this date that the quality of the egg will deteriorate if any salmonella germs are present, they could multiply to high levels and could make you ill.
If your plan is to use a egg after its best before date, make sure you only use it in dishes where it’s going to be completely cooked, so that both white and yolk are strong, such as in a cake or even as a hard-boiled egg.
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