Warming winter soup
Recipe from Shuna Star Herscovitz.
This is a ‘one pot’ wonder meal as it contains wholesome grains, pulses and vegetables. It is quick and easy to prepare and has plenty of protective ingredients for the colder winter months. The cinnamon stick and fresh ginger are a great addition to help to ward off colds.
Absolutely loved this comforting soup and it made plenty for left overs.
Wash thoroughly and soak for 1 hour:
2 cups Soup Mix - can be made up of pearl barley (grain), split red lentils, brown lentils, yellow split peas and green split peas (pulses), a whole mix of whatever you like.
Heat in a large saucepan
2 Tbsp olive oil (or vegetable oil)
When fairly hot add:
Quarter tsp hingh (also called asafoetida)
1 small stick cinnamon
1 tsp ground cumin seeds
1 tsp ground coriander
Quarter to half tsp chilli flakes (depending on how spicy you want it)
Stir these together for a minute to bring out the aroma and then add:
5 small to medium sized potatoes, washed and grated (or equivalent sweet potato)
2 large carrots, washed and grated
1 good cup finely sliced inner stalks of celery with their leaves
Mix the spices and vegetables together, place the lid on the pot and simmer for 5 minutes
Add in the soaked soup mix
Add 12-13 cups good quality vegetable stock or water (a vegetable stock is best)
Quarter cup chopped fresh parsley
1 inch piece of ginger peeled and grated
2 tsp salt
Freshly ground black pepper (to taste)
Bring the soup to a boil, turn down the stove and allow to simmer until cooked and the flavours are blended. I suggest leaving it for about 1 hour.
Option: Add 1 – 2 Tbsp tomato paste if you don’t have vegetable stock.
Can be served with chilli oil or basil pesto.
Enjoy trying this delicious soup with your family and please share the recipe with your friends too.