"SOUP" Enjoy it hot during cold freezing winter months, chilly rainy day's, hot summer's or when on detox when you are full and want to relish something light soup is the best option. Any reason, any season SOUP can be a wholesome meal in itself. Here is my one pot recipe for this soup.
My family loves soup, whenever we have wholesome lunch and want to skip dinner we treat ourselves with soup. Another reason is the windy Chicago weather too. We get fresh prepacked packs of kettle soups in store nowadays. I eye it every time they display them during winters but the quantity of it is too much for my family. We like to have fresh made soup and personally I feel the taste is sticky and slimy if consumed after a day or two so thats a no-no for me. I like to buy these contents as per my needs and customize it.
These are the ingredients of the kettle Soup that we get in stores.
INGREDIENTS
1/4 rutbaga
1/4 turnip
1 small parsnip
1 potato
1 onion
2 tomatoes
2 celery stalks
1 clove garlic
half inch ginger
half green chilli OR 1 teaspoon sriracha sauce
olive oil OR butter
water - 6 cups approx for 3 persons as it will reduce while boiling
salt
black pepper powder
I used less quantity as we are a family of 3, but you can adjust the quantity as per your requirement. I personalized it a bit by the addition of garlic, ginger, chili, and sriracha sauce to add that needed warmth for the winter days.
Last time I had bought celery stalk and thought of growing it. Placed it in a repurposed container near the window to grow and here it is, took some leaves from the homegrown celery stalk.
PROCEDURE : GRATE - SAUTE - BOIL - SERVE
Wash all the vegetables and roots thoroughly under tap water and chop it fine. I dice them in chunks and process it fine through a food chopper all together for ease.
Heat olive oil OR butter in a stainless steel pot and saute all the chopped vegetables on medium high flame till tender, do add salt. Add sufficient water as needed.
Let the soup boil on medium low flame or simmer for a good 45 minutes to an hour. Taste the soup. Season it with black pepper and sriracha sauce if you like the tangy flavor.
TIP : I always keep a wooden spatula over the boiling pot to avoid spilling during the process. The vegetables will become transparent and the color of the soup will be bright when it is done.
TIP : I always keep a wooden spatula over the boiling pot to avoid spilling during the process. The vegetables will become transparent and the color of the soup will be bright when it is done.
Serve the soup hot.
This is a wholesome meal by itself or you may also serve plain butter roasted or herb roasted bread slices too along with it to add a little bite and crisp.
Soothe yourself with this warm clear vegetable kettle soup soon.
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