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Yellow and Red Soup For The Winter Blues

Writer's picture: brkt-ברקטbrkt-ברקט

It's winter - or what passes for winter here - again. Fifteen degrees celsius and it feel colder in the bones than the minus zero temperatures of my childhood. So it's soup time. Well, realistically, anytime in my kitchen is soup time. Even when there is very little in the house.


I had no leeks and one very small acorn squash, two sweet peppers and couple of sad green onions. But roasting does wonders for tired vegetables. It concentrates their "vegetable-ness" and makes for a very tasty soup base.


Still not using chicken stock despite the age of the produce.



BT's Yellow and Red Soup For The Winter Blues


Ingredients:

1 acorn squash

2 carrots

3 cubanelle peppers

1 red chili

3 large green onions

1 small yellow onion

1 small potato

1 tablespoon olive oil

2 tablespoons vegetables oil

1 teaspoon kosher salt

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/8 teaspoon cumin

1 teaspoon sugar

Juice of 1 lemon

6 cups (1.5 l) water

1 small bunch cilantro

1 green onion and labne for garnish


Directions:

Cut squash vertically

Peel carrots

Sprinkle carrots, face of squash halves, whole peppers and chili with olive oil

Sprinkle with salt

Place squash open side down on baking sheet

Place carrots, whole pepper and chili on baking sheet

Sprinkle with half of cinnamon and nutmeg

Roast at 375 F. (190 C.) for 45 minutes

Remove from oven and let cool

Scoop out seeds from squash and remove flesh - reserve

Peel outer, tough skin from peppers and rough chop

Cut carrots

Add vegetable oil to heavy gauge cocotte

Wash and dice green onions and add to pot

Turn flame to medium

Dice onion

When green onions begin to sizzle, add diced onion and sauté for 2-3 minutes

Add salt, remainder of nutmeg and cinnamon, sugar and cumin

Add water

Add squash, peppers and carrot

Squeeze the chili (like a toothpaste tube) and add pulp and seeds to soup

Peel and dice potato

Add to soup

Turn flame to low and simmer for 20 minutes

When vegetables are tender remove from heat and let cool

Purée soup using wand blender

Add cilantro and purée again

Add lemon juice


Serve with chopped green onion and labne


Enjoy! !בתיאבון









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