Somewhere in the back of my memory I’d retained the idea of this soup that I first read about on Frugal Feedíng’s Blog. The idea sounded kinda cool, but given that his posting was in our summer, it wasn’t something I was keen to try immediately and so I forgot about it. Fast forward to winter and I am now trying to come up with some delicious, healthy and warming meals for cheap lunches and “I can’t be bothered cooking” dinners. Of course I’ve changed it and adapted it to suit the vegetables that I’d picked up en masse at the market on the weekend.
If you haven’t noticed by now, I love making soup because it’s just so quick and easy. You don’t need any more than about 10 minutes actively working on this soup, and really only about 30-40 mins to have it ready to go and on your table.
Orange Vegetable and Ginger Soup
serves approx 6 people
- 2 small sweet potato’s or 1 medium
- 1 large leek
- 1 knob of ginger
- 4 cloves of garlic
- 1 parsnip
- 1 small butternut pumpkin
- approx 2.5 L water
- 2 tbl sp olive oil
- zest of half an orange
- salt and cracked black pepper to taste
- walnuts to serve
Peel and chop your sweet potato, pumpkin & parsnip into bit sized pieces and set to the side. Wash and clean your leeks thoroughly and cut into 1cm width pieces. Peel your garlic and ginger leaving whole.
Into a warm pan add your oil. To this add your leeks and garlic cloves. Grate in your ginger using a microplane (you want it super fine). Stir and cook over a medium heat until the ginger and garlic beome quite fragrant and start to stick to the pan. At this point add your vegetables, stir for a minute, and then add in your water.
Bring to the boil and allow to simmer for approx 30 mins, or until all the vegetables are soft, stirring occassionally to make sure it doesn’t stick. Puree using a stick mixer or blender. Zest your orange into the mix and combine with a spoon, then season to taste.
Serve warm with either some coriander (cilantro) or walnuts for decoration.
* For a creamier version of this soup, add in some fresh cream or soy milk and blend.
Happy Cooking & Happy Eating,