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!!
