A really grounding and warming winter vegetable soup!
Winter is finally coming our way, which I regret deeply, but what can you do?
The farmers need a good frost to loosen the soil, which now is very wet; nature is already awakening slowly, birds start singing their mating songs, underground bulbs our sprouting.
It’s not easy to hibernate when it’s not a real winter, so, o.k. let’s say 1 week, I can handle that, but then I want sunshine too;-)
To prevent a cold make soup and eat it whenever you feel cold; instead of a glass of juice eat this juicy warm smooth(ie) soup!!
Roasted sunchokes and celeriac soup with kale and ginger (6 bowls)
400g peeled and cubed celeriac
300 g peeled and cubed sunchokes/ Jerusalem artichokes
1 onion, chopped roughly
3 cloves of garlic, whole
Pepper and salt
2 tbsp olive oil
1 tbsp dried thyme leaves
2 l vegetable stock
300g washed and cleaned kale (rip off the hard middle rib)
1 tbsp cumin seed
Juice of ½ lime
1 tbsp freshly fine cut/grated ginger
Pre heat the oven on 200 °C.
Put a piece of baking paper on a baking tray.
1. Prepare your veggies and put the cubes (2cm) of the sun chokes and celeriac on the baking tray. Add onion, garlic, thyme, pepper and salt and the olive oil. Mix with your hands and put the tray in the oven for about 30 minutes till the veggies are tender. Halfway, stir the vegetables.
2. Heat the vegetable stock in a big soup pot and keep it warm till the vegetables are done.
3. Wash and clean the kale and put in a colander.
4. Roast the cumin seeds in a heavy bottom frying pan and grind them after cooling down.
5. Add the roasted veggies to the stock together with the kale and bring to the boil, let it simmer, with the lid on for 15 minutes more.
6. Grate or cut the ginger very fine.
7. Add ginger, cumin and lime juice to the soup and blend the soup to a smooth consistency. Mine has still a little bite from the kale. Taste and add lime to your taste, maybe a little pepper.
8. You’re done, enjoy this lovely grounding soup in this chilly time!!