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Writer's picturebrkt-ברקט

Green Soup Number Two

As promised. Soup number two in the green series aka "use all the leftovers in the fridge".

BT's Green Soup Number Two


Ingredients:

For Soup:

2 tablespoons vegetable oil

2 medium onions

1 rib of celery with leaves

1/2 head green cabbage

3 medium Jerusalem artichokes

2 small yellow zucchini

1 small yam

1 small carrots

1 red chili

1 ear cooked corn (optional)

1 teaspoon ground turmeric or 1 tablespoon fresh grated

2 cloves garlic - crushed

1/8 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground coriander

1 teaspoon dried thyme

1 bay leaf

6 cups (1.5 l) water

1 1/2 teaspoons kosher salt

2 tablespoons silan (you can substitute sugar, molasses, agave nectar or any natural sweetener)

ground black pepper

Juice of one lemon

For Herb Oil:

2 tablespoons olive oil

1/2 teaspoon fresh oregano

1 small bunch fresh cilantro

1/2 teaspoon fresh mint

10 chives

1 small bunch dill

3 tablespoons fruity olive oil

zest of one lemon


Directions:

For Soup:

Chop chili into thin rings - include seeds

Add oil and chili to heavy gauge cocotte

Place on medium low flame

Dice onion and celery and add to pot

Sauté for 2-3 minutes

Rough chop cabbage and zucchini and add to pot

Sauté 2 minutes

Peel and rough chop carrot, yam and Jerusalem artichokes

Add to pot and sauté 2 minutes more

Rough chop carrots and add to pot

Add ginger, cloves, coriander, salt and dried thyme

Sauté for 2 more minutes

Boil water and add to pot

Add silan, 3 grinds black pepper and bay leaf

Bring to boil and cover

Reduce heat and simmer for 20 minutes

Remove bay leaf

Purée soup with wand blender

Add lemon juice

Taste for salt and pepper


Leave soup to rest for 30 minutes


For Herb Oil:

Wash all herbs thoroughly and remove stems

Heat oil in warm but not hot

Chop herbs very fine and add to oil

Add zest

To serve, reheat soup and add 1/2 teaspoon of herb oil to each bowl

Enjoy! !בתיאבון



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