I just wish I had a bigger spoon.
I hereby declare soup season open in our kitchen. Happy happy times! The last warm days of summer are coming to an end, giving way to more chilly days and a new bunch of fresh seasonal produce. Beets, broccoli, fennel, leeks, pommies, quince, rhubarb, spinach, turnips and many many more.
And what’s not to love about soup? The greatest form of comfort food, soups are a celebration of the freshest produce available in season. They can be therapeutic, warming, wild and experimental, sweet or tangy, luscious, indulgent, immunity boosting, spoiling and what not. Best thing about them? They come in all colors & textures possible. From smooth and creamy, to thick and hearty, perfect for every mood and occasion.
- 1-2 TBSP olive oil
- 1 medium onion, chopped
- 2 TBSP finely minced fresh ginger root
- 3 big carrots, peeled and cubed
- 1 big sweet potato, peeled and cubed
- 3 cups stock (plus more water if needed)
- 1 TBSP ground coriander
- sea salt, to taste
- freshly ground black pepper, to taste
- chili flakes, to taste
- 2 garlic cloves, finely grated
- serve with cold pressed extra virgin olive oil, freshly ground black pepper and some fresh coriander
- In a big stockpot, add olive oil and onions and cook on medium to high heat until translucent.
- Add ginger and cook for 30 seconds.
- Add carrots and sweet potato and cook for 1-2 minutes, stirring.
- Add stock (and more water if needed to cover the veggies) and bring to a boil. Once it’s boiling, lower heat, add coriander, season with salt, pepper and chili flakes (if using) and simmer until carrots and potato are tender.
- Turn off heat and allow soup to partially cool, then add it to the blender and puree it.
- Return to the pot, add grated garlic and stir.
- Warm it up again before serving.
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All plant based whole foods.