When it’s cold you need to keep yourself warm, with a good coat and super comfy boots, couple of cups of mulled wine and a bowl of hot soup. Ahhh soup, cures everything from a sore throat to heartache. If you ask me nothing can nourish you better than a bowl of good warm soup. It cleanses the body from toxins, unclogges your bowels and revitalizes your body and mind after a marathon of junk food. And of course there is no better feeling than when you come back from a trip and there’s a big pot of soup cooking away on the stove, then you know you’re home. Therefore I am showing you a recipe for super nutritive, light and invigorating soup that can bring you back from the dead and that my eaters at work always slurp until the last drop. 🙂
- olive oil
- 2 onions
- 4 cloves of garlic
- 5 carrots
- 1/4 of a celeriac
- 1,5 l of vegetable stock
- rosemary, parsley and bay leaf
- can of chickpeas
- bunch of swiss chard
INGREDIENTS IN WINTER SPIRIT
- Saute 2 finely chopped onions and 4 squished clover of garlic on 2 spoons of olive oil and 1 dcl of water. While it’s sauteing chop up the carrots and celeriac into small pieces.
- Add the celeriac and carrots with a can of drained chickpeas and cover with 1,5 l of vegetable stock. Bring to boil and then reduce the heat to medium and add the herbs tied together (2 sprigs of rosemary, 5 sprigs of parsley and 5 bay leaves).
- Let it cook gently for 30 minutes, then add salt if necessary and let it cook for 20 more minutes.
- Chop up the leaves (only them, no stocks) of swiss chard and add them to soup after you’ve removed the herbs. Cook on a very low heat for 4 more minutes and serve.
You can play with vegetables, mix n match to your own liking. Sometimes I add peas or cabbage and kale and if I want the soup stronger I add one more can of chickpeas. This is the basic recipe which works every time.
BLURRY PICTURE IN 90’s STYLE