Yesterday, I made this lovely home-made soup. I still had 1/2 white cabbage in my fridge & had some pumpkin to use up. I wanted to make a nourishing soup that filled me up. So, I invented this tasty soup. I made a batch & froze the rest in my freezer for later enjoyment! It is great on its own or with a good slice of bread & some vegan butter! Yum!
Recipe: For 6 to 8 hungry persons
400 gr of peeled pumpkin, seeds & treads removed, cut into bite sized chunks ( weighted when cut up into chunks )
850 gr of white cabbage, thick stems removed, cleaned & cut into thicker strips ( weighted when cut into thicker strips )
1 big white onion, peeled & cut up finely
3 fat cloves of garlic, peeled & cut up finely
1 large potato, peeled & cut up into smaller chunks
2 liter of a good hot vegan & gluten-free vegetable stock
3 dried bay leaves
a fruity evoo
some vegan baking margarine
2 teaspoons of hot curry powder/ I use Sharwood’s.
1. Take a steam-cooker pot with fitting lid. Heat up on medium high. Pour a swirl of a fruity evoo in it & heat up. When hot & sizzling, add cut up onion & garlic pieces. Fry for a few minutes. Add hot curry power & stir often. Now, add pumpkin & potato cubes. Add a knob of baking margarine & let it fry a few minutes. Adjust the heat, if you need to. Add white cabbage strips & 3 dried bay leaves. Pour hot vegan stock all over the veggies. Stir everything well around in the pot & bring to the boil. When boiling, place the fitting lid in place. Let it cook on a high fire for about 8 minutes or until the valve of the pot is sizzling very hard for several minutes & the valve wants to set the steam free. Turn the heat off. Now, carefully, set the steam free, by opening the valve with a large wooden spoon. Don’t come near the pot until there is no steam left. Open the fitting lid & remove it. Remove the 3 dried bay leaves. Taste the soup! You can really taste the white cabbage, the pumpkin cubes & the curry powder. It is strong but not too strong. You can taste the flavour of the hot curry powder, at the end of your throat. It is a soothing hot tasty soup.
2. I poured 1/3 of the soup into my Vitamix to blend it completely smooth. If you do not have that, take 1/3 of the soup apart, in a large bowl & mix, purée it until completely smooth. Pour this part of the soup, back to the original soup & stir with a large spoon. Now, you have a thicker soup with still 2/3 of the veggies loose in your soup. You still see parts of the soup floating around & that’s what you want!
3. Laddle your soup with your unmixed veggies too, into lovely soup bowls & enjoy instantly, with a slice of good bread & some vegan butter! Enjoy! 🙂 MMM!
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Sophies Foodie Files
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