Hi! I am an Eclectus parrot owner and I love to cook! Why not be able to share your meals with your fids? I hope these ideas will encourage you to eat healthier as well as enrich the lives of your parrots. Enjoy and happy cooking!!

These recipes are designed to be made for you and your family AND be safe to share with your parrot. Special consideration has been given to the unique Eclectus diet. Please be aware that, where noted, some ingredients should be added ONLY to the human servings. If you have questions or suggestions feel free to add them in comments for that recipe!

Saturday, October 8, 2011

Kasha, Yam & Carrot Soup

Fall is finally approaching Houston.  It's not over 100 degrees everyday - yay!!  When I think Fall, I think squash, soups, comfort foods and Thanksgiving.  So here's a very low fat, high fiber soup made with one of nature's superfoods... the sweet potato.  Hope you and the fiddies enjoy!  Recipe courtesy of Bob's Red Mill.

1 C cooked buckwheat kernels (Kasha)
4 lg carrots, cleaned and trimmed
2 lg yams, peeled and cut into 1" cubes
1/2 tsp nutmeg
1/8 tsp cayenne pepper
6 C vegetable stock (homemade is best!)***
1/4 tsp sea salt (for the people)
1/8 tsp black pepper
1 C plain yogurt

1. Dice 1 of the carrots & place in a small saucepan with 1/2 C vegetable stock.  Bring to a boil, reduce heat & simmer 10 minutes, until carrot is tender.  Drain, reserving liquid in a large saucepan, and set carrots aside.

2. Dice remaining carrot. Add carrot, yams, kasha & remaining stock to the large saucepan.  Bring to a boil, reduce heat & partially cover. Simmer until all veggies are tender, about 30 minutes.

3. Strain soup into a large bowl & set aside.  Then puree the veggies in a blender or food processor, returning puree to the large saucepan.  Add reserved soup to the puree and heat through, adding the nutmeg, cayenne & black pepper.

4. Serve, garnishing with a dollop of yogurt & reserved diced carrots (from step 1).  **Be sure to let the fiddie portions cool well before serving to them!

Kitchen Note: ***Storebought vegetable stock is often high in sodium.  To make your own, simply add a variety of vegetables - carrots, celery with the leaves, potato peels, brocoli & cauliflower stems, green bean ends, quartered onion, smashed garlic, fresh parsley, bay leaf - to a large stock pot.  (This is a great way to utilize veggie scraps!  Freeze scraps as you have them and throw into stock when you're ready to make it!)  Cover with water and let simmer for 1-2 hours.  Strain out the solids and discard.  Freeze what you don't need right away!

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