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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