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Verses from my Kitchen: Root Veg Soup with Crisp Onions, Yogurt and Parsley

December 7, 2010

Root Veg Soup with Crisp Onions, Yogurt and Parsley

The Roots. No, not the jazzy electric hip hop band with Black Thought and ?uestlove famous for infusing live instrumentals into classic hip hop beats. This is about the medley of root vegetables-including carrots, leeks, celery and potatoes-that bestows a refreshing sweet something to this soup. Cooking these roots together until soft creates the perfect harmony of flavours and allows them to be easily pureed into a creamy and smooth union.

Surprise, surprise. I'm rockin soup yet again in my homage to the holidays and the cold weather that keeps us inside our warm houses spending time with the people that matter. I'm busting out another recipe that brings flavours to another level and ends with a mouthful of sweet delight promising warmth and happiness to all that eat it. Ok, maybe not happiness but definitely warmth. I can deliver that much at least.
There's a beautiful transformation that occurs when vegetables are slow cooked for a long time. The essence becomes mellow yet intense. Better still, your house will be filled with incredible aromas that spring from your kitchen and awaken your senses. Between the aroma and the flavours, this root vegetable soup conveys happiness and satisfaction like no other vegetable can.

The best thing about this soup is that it's healthy without sacrificing that rich goodness I love in winter soups. It quenches my palate's need for full-flavoured goodness and it's good for me. It's called Root Veg Soup but it might as well be named The Winter Love Soup. After one spoonful you'll have nothing but love for it.

Root Vegetable Soup 

Root Veg Soup with Crisp Onions, Yogurt and Cilantro

The Goods:
2 leeks, sliced (white part only)
2 carrots, sliced
2 celery, chopped
2 medium potatoes, peeled and cubed
1 sweet potato, peeled and cubed
2 tbsp. oil
3 cups vegetable stock (add more later if preferred for consistency)
1 small onion, finely sliced (garnish)
3 tbsp. yogurt (garnish)
handful fresh parsley, finely chopped (garnish)

The Prep:
1.  Add the 1 tbsp. oil to a large pan and add the vegetables. Stir to coat well and fry for until they begin to soften. Fry over medium-low heat for 30 minutes or medium-high heat for a few minutes until they begin to soften.

2.  Cover with stock and simmer for 30 minutes until the vegetables are nice and tender. Blend until smooth consistency and season to taste.

3.  Meanwhile, add 1 tbsp. oil to a pan and fry onions until they just start to colour.

4.  Serve with a dollop of yogurt, fresh chopped cilantro and some crisp onions.

The 4 Step super-simple process.
The finished result. Warm, comforting soup.

*The really great thing about this soup is that you can substitute any root vegetables you have in stock. If you don't have one of the above vegetables, switch in a root veg you do. If you prefer parsnips and turnips, make it happen.  It's really that easy. The ingredients may change but the great taste will remain. Give it a shot!

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