This soup looks so amazing, don´t you think?!? It also tastes amazing…so soothing, warming and energizing! Too bad pumpkin season is long over here, I miss the pumpkins dearly 😦
To make the soup, first sautee some sliced onion in a pot with a small amount of sesame oil and a pinch of salt. Add chopped up carrot, hokkaido pumpkin, parsley root, red beet and a small piece of apple – you have to play with the ratios and each time you will end up with a different soup depending on which vegetable you decide to emphasize! 😀 Sautee together for a while, add a bit more salt and cover with hot water so that all the veggies are submerged. At this point you can add bayleaf, allspice and whole cloves (adds great depth of flavour). Boil slowly with a lid on for 15-20 minutes until the vegetables become soft. Season with ume plum vinegar. Blend the soup in a blender or use an immersion blender (I think that´s the easier way to puree soups, because you don´t need to transfer it anywhere!). Don´t forget to take out the spices before blending…After blending, let the soup simmer for a while longer and then turn off the flame and mix in some finely grated horseradish – the amount depends on how spicy you want your soup to be… You can still season the soup with some lemon juice and add a nice green garnish, such as chopped fresh parsley.
Filed under Recipes, Soups
Honestly, most of my meals are not fancy. Most of them are not from cookbooks. Most of them are not beautiful enough to be photographed. Most of them are rather quick and simple and they get rotated regularly, because I am not a full-time blogger nor a full-time macro cook 😀 Usually it´s something like this…
Pressure cooked rice and hato mugi – green beans sauteed with white (shiro) miso diluted in water – carrot roots and tops sauteed on water with a splash of ume plum vinegar – arame cooked in water to cover + shoyu to taste and some raw spring onion mixed in at the end
Pressure cooked rice with rye – leftover cauliflower/millet mash (check my blog for the recipe) – cubes of smoked tofu baked in the oven – umepaste stew ( cover bottom of a heavy pot with a thin layer of ume paste, then continue with a layer of thin onion slices, thin cabbage slices, grated carrot, chopped kohlrabi, finely chopped dill and about two inches of water, simmer under a lid on low until tender, mix in the end ) – nori condiment made from shortly simmering torn up nori sheets, shoyu, mirin and lemon juice
Sweet millet cooked together with cubes of hokkaido pumpkin – fresh rucola – hiziki cooked with water to cover + shoyu to taste + sesame seeds + thinly sliced onion + presoaked dried lotus – nishime of daikon ( with thinly sliced kombu, sliced dried and presoaked shiitake, 1/2 tsp shiro miso diluted in water and 1/4 tsp of lemon zest)
Pressure cooked long-grain rice with hato mugi and lotus seeds – lettuce, red radish, radish sprouts and lightly steamed green cabbage – roasted hokkaido pumpkin and onion sprinkled with cinnamon – leftover hiziki dish (see above)