from one generation to the next
Soup with vegetables in the starring role is my favourite winter lunch. To empty the crisper draw of the week’s leftovers before I visit the Farmer’s Market, I make my house specialty, aptly named “bottom of the fridge soup.” My mood is fickle so sometimes I simply dice the vegies and cook them in water so they make a tasty vegetable broth or alternatively I puree the cooked veg with a little milk or cream. Occasionally the result is a show stopper.
Allow me to introduce my latest success, creamy winter vegetable soup with toasted cumin, brown rice and chard.
Creamy Veg Soup with Chard and Toasted Cumin
400g Jap pumpkin, peeled and diced
2 large carrots, peeled and diced
2 parsnips, peeled and diced
2 medium potatoes, peeled and diced
1 litre water plus 1 organic vegetable stock cube
1/2 cup light cream ( I used lactose free)
1/2 cup low fat milk ( I used lactose free)
2 teaspoons ground cumin
1/3 cup of brown rice, cooked
2 cups washed and finely chopped young Swiss chard (silverbeet)
toasted cumin seeds
Put the prepared vegetables, water and stock cube into a large saucepan.
Bring the pot to the boil, then reduce the heat and simmer until the vegetables are soft, about 20 minutes.
Use a stick blender to puree the vegetables adding extra water if necessary to correct the consistency.
Stir in the cumin, then season to taste with sea salt and freshly ground pepper.
Stir in the chopped chard and cooked rice.
Return the pot to the heat, return to the boil and simmer the soup for 5 minutes.
Stir in the milk and cream.
Serve the soup garnished with a little cream and a sprinkle of toasted cumin seeds.