With minced ginger & chili flakes.
We have probably all walked into Hennes & Mauritz and suddenly found ourselves at the “basic” department. H&M is smart, they let us think that there are some clothes we all need, always. And suddenly you stay there thinking that oh yes, I need a new black t-shirt. Let me tell you something, this soup is what you need. And right now you have walked into the basic department for soups.
The basic technique is:
- You need potato, onion and garlic.
- Add vegetables like; carrots, beetroot, celery, turnip, cauliflower or parsnip.
- Shop the vegetables roughly. Swizz them with garlic cloves, freshly ground pepper in olive oil for 15 – 20 minutes. With a wooden spoon stir gently and add more olive oil if needed.
- Add vegetable stock that covers the vegetables and let simmer for 20 minutes until the vegetables are cooked through.
- Blend the soup.
The amount of vegetables and stock is up to you, according to how many you are cooking for. Make 300-400 ml per person.
For the pumpkin soup I like to blend in minced ginger. You can use a tablespoon of ready minced paste or mince it yourself in a mortar.
For pumpkin soup you need:
- 300 g butternut, hokkaido or “halloween pumpkin”
- 1 onion
- 2 carrots
- 1 potato
- 2 cloves garlic, peeled
- 4 tablespoons extra virgin olive oil
- 10 small tomatoes, or 2 big, shopped
- 750 ml vegetable stock
- 1 tablespoon minced ginger
- a pinch dried chili flakes
- salt and freshly grounded pepper
- fresh parsley, leaves
This is how you make pumpkin soup:
- Clean carrots, pumpkin and potato. Leave the skin on.
- Shop carrots, pumpkin, potato and onion roughly.
- Heat olive oil in a saucepan, add the onion, carrots, potato and pumpkin. Season with freshly ground pepper.
- Sweat slowly on a low heat for around 15 minutes, until soft. Pour in some more olive oil, if the vegetables gets burned. Stir gently with a wooden spoon.
- Add the tomatoes, vegetable stock, minced ginger and chili flakes.
- Simmer for 20 minutes until the vegetables are cooked through.
- Turn off the heat and cool down the soup for some minutes.
- Blend the soup.
- Bring the soup back to boil before serving.
- Taste and season with salt and freshly ground pepper.
- Serve with parsley.