As the weather begins to turn cold, I start thinking about serving my tasty and hearty Wintery Vegetable Soup that warm from the inside. Using fresh pumpkin from our local crop, I created a thick soup with carrots, parsnips and pumpkin.
As I usually try to sneak a few extra vegetables in my recipes to make my soups healthier, I included fresh carrots for their bold color and sweet flavor. I discovered carrots’ cousin, parsnips years ago when I first started working in the food industry. They add thickness to soups as well as a delicate sweet flavor. All of these vegetables come together to make a rich, delicious soup.
My spice mixture is a blend of aromatic Indian and Moroccan spices with cumin, coriander, bay leaf and turmeric, enhanced with a bit of chile powder for a tiny bit of heat. The spices are subtle so they do not overpower the soup.
The vegetables are cooked in the spices and, when tender, blended until smooth and creamy. The amount of blending is based on personal preference. Some people like a perfectly puréed soup but I like to leave a few small chunks of the vegetables so you know what you are eating.
When the soup is ready, I stir in some chopped cilantro and brighten the flavor with a bit of lemon juice.
Try this soup tonight. It is very nutritious and low in calories. Enjoy!