I recently realized through my kitchen experimenting, that you can soup just about anything! Checking out the mid-week, past mid-month contents of my refrigerator, I realized that I had bits and pieces of fresh veggies left over from this past weeks use. Chicken and lamb stock which I make and freeze, was also available and despite the 30 degree temperature outside today, I thought I would try making a soup. It resulted in quite a tasty, filling and nutritious thickish soup. I cooked this with ghee but olive oil may also be used. Roasted cumin, brings out immense flavor, along with the ghee and onion.
Ingredients
500g combined butternut, cauliflower and courgettes, cut up into bit sized pieces
2 tblsp ghee
1 onion, sliced
1 tsp freshly ground ginger and garlic
1 tsp cumin seeds, roasted
2 cups (500ml) home made chicken or vegetable stock
freshly ground salt and pepper to taste
Optional
Fresh herbs of your choice
Green chillli and / or 1/2 tsp garam masala for a bit of heat
Here’s How
- Heat ghee in a medium sized pot and add in the roasted cumin seeds allowing it to sizzle for a few seconds.
- Thereafter, add in the sliced onions and sauté until softened.
- The vegetable combination follows, mixing well to combine with the ghee and onion
- Add in seasoning to taste
- After 5 minutes, add in the chicken stock.
- Turn up the heat and bring to a boil.
- Once boiling point has been reached, reduce heat and simmer until vegetables are cooked
- Blend in a blender or liquidizer, garnish with your choice of fresh herbs and serve.
