This is a great soup for the colder months, as it utilises the seasonal vegetables at their peak in the winter time. It is also highly beneficial to boost your immune system, because it uses the rhizomes (turmeric and ginger) plus garlic, left from late summer, which all have amazing anti-bacterial, anti-viral and anti-inflammatory properties as do the spices. It helps to keep those winter colds and flus away. This recipe is designed to make some extra, so freeze for later use. Also, the quantities can be doubled easily to make an even bigger batch.
- 1 large onion
- 4 large garlic cloves
- 1 tbsp. fresh ginger
- 1 tbsp. fresh turmeric
- Chilli Flakes to taste
- 1 medium carrot
- 1 small sweet potato
- 1 medium parsnip
- ½ small Kent pumpkin
- 1 medium celeriac
- 1 large Swede
- ½ medium cauliflower
- 2 tsp fennel seeds, whole
- 2 tsp cumin seeds, whole
- 2 tsp coriander seeds, whole
- 2 L vegetable or chicken stock
Sheep’s or goat’s yoghurt, seeded sourdough and picked coriander leaves to serve.
- Slice onion, garlic, ginger and turmeric. Sweat with some ghee in a medium sized heavy based saucepan. Do this over a low heat for about 10 minutes till very soft. When soft and starting to caramelise, add stock and warm over low heat.
- Meanwhile roughly chop all remaining vegetables, toss together in a large baking tray with some macadamia oil, salt, pepper, chilli flakes and the spices. Bake in a hot (200c) oven for about 30 minutes or till vegetables are starting to soften and caramelise.
- Add vegetables to pot, scraping down tray to remove any caramelised bits and pieces. Simmer vegetables till very soft, for about 20 minutes.
- Once vegetables are soft, puree in a blender, or with a stick blender.
- Serve in warm bowls topped with yoghurt and coriander, and sourdough on the side.