There is no dish quite so warming and hearty as soup! While good at any time of the year, it is especially so in the cold months.
Soup can be made from a variety of vegetables and other products (including from the leftovers of other dishes). Plus, the same soup can be made in many ways: by adding the ingredients in differing proportions, or by using various spices.
It is better to cook the soup in your largest pot – for many reasons. First of all, after a day or two, the soup becomes tastier, as the ingredients have time to mix and soak in the flavors. In addition, soup can be stored for a long time – which makes it the perfect solution in those days when there is no time to cook. And, of course, it’s easy to feed the entire family with soup – healthy and hot food, which is so necessary for adults and children at any time of the year, especially in winter.
Now, the tasty and healthy, warming, creamy golden soup …
- 3-4 liters of boiling water;
- 3 tablespoons of oil (preferably, high temperature / smoking point oil such as grape seed or avocado oil);
- 1 large red onion, peeled, thinly sliced;
- 1 large onion, unpeeled;
- 1 medium-sized pumpkin, peeled and diced (about 6 cups);
- 1 medium turnip, finely chopped;
- 2 large carrots and 1 medium parsnip, sliced;
- 2 cups of chopped cabbage;
- 1 medium sweet potato, chopped;
- 1 medium head of broccoli (including peeled stem), chopped;
- 1 large sweet pepper (red, yellow, or orange), chopped;
- 2 medium celery stalks, chopped;
- 5 large cloves of garlic, finely chopped;
- 5 cm sized piece of ginger, grated or finely chopped;
- 2 tsp. powdered coriander and cumin;
- 1 tsp. powdered turmeric;
- 1 tbsp. salt, preferably sea salt or kosher;
- 1-2 tsp. ground black pepper
- 1 cup fresh chopped herbs (dill, cilantro, parsley, or a mixture thereof)
We remind you that organic vegetables, grown without chemicals, don’t need to be peeled, as they contain many nutrients, minerals, and vitamins.
Additional ingredients (optional):
- 1 cup of green peas;
- 400-500g fresh mushrooms fried in butter;
- ¼ – ½ tsp. cayenne pepper or chili powder;
- 2 cups of rich coconut milk (without preservatives)
Cooking with love …
- In a large covered saucepan, bring the water to a boil. Add onion, pumpkin, turnip, carrot, parsnip; boil over low heat for 15 minutes. Add coconut milk (to do this, initially pour less water into the pan).
- Meanwhile, fry the chopped red onion until it turns golden brown (about 15 minutes) in butter over medium heat and set it aside.
- Add all remaining ingredients to the pan, with the exception of additional ingredients. Cook covered for 5 minutes over medium heat, then turn off the heat and leave on the stove for another 5 minutes.
- Remove unpeeled onions from the soup, cut and let cool. Then peel and put back into the soup.
- Mix the soup completely in a blender, if you like soups that are chunkier, or separate half the soup, filtering through a strainer. In this case, mix only half in a blender and combine with the broth (remaining after straining) at the end.
- Try and add spices to taste.
- Close the pot and keep the soup closed for 10 minutes before serving.
Cooked soup can be garnished with chopped herbs (dill, cilantro or parsley), sprinkled with coconut milk, truffle oil or sesame oil, sprinkled with roasted walnuts, sunflower seeds or croutons.
If you have prepared a large amount of soup, you can store it chilled in airtight containers or glass jars in the fridge for up to 1 week; or in the freezer for up to 6 months. Also, you can cook the soup following the recipe, steps 1-5, then add green peas, fried mushrooms, onions and herbs to each serving before serving. Do not heat the soup using a microwave, if possible. The soup will be much tastier and, undoubtedly, healthier if it is heated on the stove.
We hope that this delicious soup will not only satisfy your hunger, but also warm your hearts. Stay healthy!
Doris Fin, Celebrity chef