Warm light on your plate

Ingredients for app. 3 l of soup: 1 onion, 1 parsley root, 4 medium sized carrots, 4-5 medium sized potatoes, half of a green pepper, half of a medium-sized butternut squash or a small one, 3 cloves of garlic, fresh peppermint leaves, 2-3 cm of ginger, salt, smoked paprika, cayenne pepper, curry, Curcuma, 2 tbs Balsamic Vinegar, peanut oil, olive oil,  800 -1000 ml water

Hungry?

I love soup. Mostly in the early evening, when I come home and I’m hungry and I don’t feel like cooking at all, and a packet soup just won’t do. So, on Saturdays, I usually cook a pot to last the week. It’s convenient and tasty, and I know what’s inside.

Squash soup is the autumn’s first wink to say “I’m here”, and its color distilled late summer light.

So let’s proceed

Chop the onion, the carrots and the parsley root small, then fry it golden in a high-temperature oil, such as corn or rape oil. Take care: golden, not brown!

In the meantime, chop the rest of the vegetables, and when everything is done, add it to the onion mix, all at once. Take the pot off the heat, if you need more time. Braise everything briefly, stir so that it won’t stick to the bottom of the pot. Add hot water, stir, and let it simmer for one hour. Blend it very fine until the soup gets a velvety, even consistency.

Tunning, finally

Season with salt, smoked paprika, cayenne pepper, 2-3 drops of peanut oil, a fruity curry powder, Curcuma, and 2 tbs Balsamic vinegar. Take care with the peanut oil and the Curcuma, the peanut oil tastes extremely peanut-y and takes over everything else, as well as Curcuma might turn the soup bitter. Taste, and if it tastes too bland, play with more curry, salt, and Balsamic vinegar. Let it simmer for a couple of minutes. Taste again, stop boiling and wait for another five minutes. If you’re happy with the outcome, add 1 tbs of olive oil and if you like, finely chopped fresh peppermint leaves.

Ready. Enjoy!