I love making soup, it’s very easy & satisfying as you can make lots with little effort. You can combine it with quinoa, rice, bread, … to have a very filling main meal. Every season has its distinct vegetables to enjoy different types of soup all year round. I often just use one or two different veggies in a recipe and don’t even bother to use broth. I prefer to use spices, such as turmeric, cumin, paprika and Herbamare salt & black pepper as well as fresh herbs to bring out the taste of the veggies.
If like me, you always make way too much soup, then surely don’t hesitate to freeze the left-overs in portion sizes to have some nice food readily available to take to your work or for some other good reason.
This recipe is for approximately 10 servings & ready in ~35 minutes
- 1 kg chopped pumpkin
- 1 kg carrots
- 1 piece of fresh ginger
- 250ml Provamel Bio Soya Cuisine cream or coconut milk
- 3 l (filtered) water
- 70 g vegetable stock powder (to taste/ optional)
- Fresh coriander
- Black pepper & Herbamare/ Sea or Himalaya salt
Cut the pumpkin and carrots into cubes. Peel the ginger and cut it into pieces or grate it.
Place all vegetables in a large pot. Add the water and bring to the boil.
Add the stock powder. Let it simmer on low heat until the vegetables are tender.
Remove the pan from the heat source and mix the soup with a blender.
Season with pepper & salt. Add the Soya Cuisine cream or coconut milk and stir well & let it simmer a little longer. Finish with a few coriander leaves.
If you buy organic produce, you can leave the skin of the pumpkin & carrots on (less work!), just make sure to wash them well (optional: use a vegetable brush).