New Year Veg Soup
Happy New Year and let's hope 2011 is a good one. I have a feeling that I might have some trouble finding enough time to keep this blog updated in 2011, but I promise to try.
Anyway, enough of this self-regarding nonsense and back to the recipes. Here's a fragrant little soup to start the new year that's good for using up the veg left over from the festive season. This will make 4 – 5 portions.
1 onion, finely chopped
400 g carrots, peeled and chopped
200 g parsnips, peeled and chopped
2 cm fresh ginger, grated
2 tsp ground cumin
½ tsp ground coriander
2 tsp sumac
1.25 litres vegetable stock
1 cooking apple, peeled, cored and chopped
small handful of basmati rice
2 tbsp maple syrup
2 tbsp pomegranate molasses
a little lemon juice, but only if needed
Soften the onion in a little oil – cold pressed rapeseed oil works really well if you have some. Stir in the carrots and parsnips followed by the ginger, cumin, coriander and sumac. Pour over 1 litre of the stock and bring to a simmer. Add the apple and rice, cover the pan and simmer gently until the veg and rice is nice and soft.
Take the pan off the heat, then stir in the maple syrup and pomegranate molasses. Liquidise the lot and add some of the reserved stock if the soup is too thick. Adjust the seasoning and the sweet and sour balance by adding more maple syrup or a little lemon juice, if necessary.
Anyway, enough of this self-regarding nonsense and back to the recipes. Here's a fragrant little soup to start the new year that's good for using up the veg left over from the festive season. This will make 4 – 5 portions.
1 onion, finely chopped
400 g carrots, peeled and chopped
200 g parsnips, peeled and chopped
2 cm fresh ginger, grated
2 tsp ground cumin
½ tsp ground coriander
2 tsp sumac
1.25 litres vegetable stock
1 cooking apple, peeled, cored and chopped
small handful of basmati rice
2 tbsp maple syrup
2 tbsp pomegranate molasses
a little lemon juice, but only if needed
Soften the onion in a little oil – cold pressed rapeseed oil works really well if you have some. Stir in the carrots and parsnips followed by the ginger, cumin, coriander and sumac. Pour over 1 litre of the stock and bring to a simmer. Add the apple and rice, cover the pan and simmer gently until the veg and rice is nice and soft.
Take the pan off the heat, then stir in the maple syrup and pomegranate molasses. Liquidise the lot and add some of the reserved stock if the soup is too thick. Adjust the seasoning and the sweet and sour balance by adding more maple syrup or a little lemon juice, if necessary.
lovely soup... I have quite a bit of veg that needs using up so this looks perfect... happy new year! x
ReplyDeleteThat soup looks lovely and from reading the ingredients, I bet it tasted pretty damn good too. Nice to see your music list - cooking is when I do my listening to R4.
ReplyDeleteHappy New Year
Will it surprise yout to read that i was actually listening to Stornaway whilst making my banana bread today. Perhaps my favourite album of 2010. I wil have to check out the others you mentioned. I'm not up with speed on music these days and am always delighted when someone introduces me to something new and even better, something I like.
ReplyDeleteHappy New Year to you.
PS The soup looks deep and a real comforting one.
Thanks for the nice comments. Perhaps I should have mentioned that 'My Darling's Downsized' is the only song I've ever heard that includes a line about preparing a celeriac bed. That song is oddly like my life.
ReplyDelete