Wednesday, November 30, 2011

Fall Vegetable Soup


We had a lovely thanksgiving this year, with unseasonably warm weather and enjoyable company. As always its also a holiday to indulge in the fall bounties and so we did. Here's a few pictures from our Thanksgiving dinner. After all the rich food over the weekend, "cyber Monday" is "lean" Monday in our household. I usually end up having a good number of vegetables leftover from the big dinner. This year I had some squash, one sweet potato, corn etc which I put to good use by making this fall vegetable soup. The ingredient that makes this soup a bit different from the ordinary is the use of apple cider. I made some mulled cider and had a few cups of unsweetened cider leftover. Used that instead of the vegetable stock to get the tang and the sweet aromatic flavor of the apple. The outcome was a pretty filling yet light enough kind of a soup to start the detox regime post-thanksgiving :-)

Notes:
  • Any combination of fall vegetables will work. Feel free to substitute with other fall vegetables like turnip, pumpkin etc.
  • The vegetables can be diced large or small as long as they are evenly sized.

Ingredients
Butternut squash - 1 cup diced
1 Sweet potato diced
1 Medium Potato, diced
2 carrots, diced
1 medium red onion. finely chopped
2 tomatoes, diced
1 cup corn kernels (fresh or frozen, thawed)
1 tsp ginger minced
1 clove of garlic minced
3-4 leaves of fresh basil, finely chopped
1/2 tsp cayenne powder
1/2 tsp smoked paprika
1 tsp cumin powder
2 cups apple cider, unsweetened
2 tbsp olive oil
Salt, to taste

Method
  1. Heat 2 tbsp olive oil in a big pot. Add onions, ginger and garlic. Saute till the onions are translucent. 
  2. Add the chopped vegetables except corn kernels and saute for 2 minutes. 
  3. Now add the spices (cayenne, paprika, basil, cumin powder and salt). Saute for 2 more minutes. 
  4. Now add 2 cups of apple cider and one cup of water. 
  5. Cover and simmer over medium flame. Add more water to get the consistency you like. I added 4 cups water in total. 
  6. After the vegetables are cooked tender but not falling apart (about 15 min or so), add corn kernels, taste, adjust seasoning.
  7. Cook for 2-3 minutes until the corn is tender. 
  8. Serve hot with some rustic bread on the side. 
Enjoy !!

11 comments:

Shanthi said...

Healthy and perfect for the weather here.

Namitha said...

I know what you mean. All the good food during the holiday season, already my waistline is up :-)

Now Serving said...

Thanks for your comment Rajee - brought me to your sweet blog :) you and I have the same last name technically - my hubby is Mani but his last name was mahadevan so got stuck with that pretty much!
The best appreciation you can show me is following my blog dear - so please do and hope to see your comments often - I will be sure to stop by here too :) cheers, priya

Puja said...

So hearty n comfy it looks!
USMasala

Shri said...

Very hearty!

Sushma Mallya said...

Very delicious and yummy soup:)

Priya said...

Super comforting soup, lovely satisfying bowl of yummy soup..

Jay said...

fabulous n flavorful combo..;P
Tasty Appetite

Kalyan said...

Just mouthwatering...looks so easy to prepare and delicious!

Umm Mymoonah said...

Gorgeous and comfort bowl of soup, love it.

Loveforfood said...

healthy meal.