I don't know why I haven't made a soup this winter. Lack of time (not that chopping and boiling is that hard). Failed veggie garden (soil too cold and no sun). My new obsession with stews and curries. Or perhaps it is simply because there aren't any Black Mountain pumpkins for the stealing. Although winter is near ending, I made this soup from some local and organic vegetables. It has a protein source as well; yellow split peas (yellow dal).
1 tbs cumin, cracked
2 tsp minced ginger
Oil
1 onion
1 cup yellow dal/split peas, soaked overnight
1/2 butternut pumpkin, cubed
2 large carrots, sliced
1/2 cauliflower, chopped
2-3 chicken (in my case, fake chicken) stock cubes
Into a stew pot, add your oil, cumin and ginger and fry lightly until fragrant. Take off heat and add all your veggies and dal. Pour water over the top of the vegetables until they are about 2cm below the water. Add stock cubes and boil!When the peas are starting to fall apart and generally nice and soft, take off the heat. By now, the soup should have reduced to about 1/2 of its original volume. Let it rest for 15-20 minutes before using a hand blender to puree. You could also use a potato masher.
Don't have those veggies? Try combinations of cauliflower, pumpkin, potato, sweet potato, carrot or other yellow/white veggies. And you can always through in some bacon if you really really want too.
To go with the soup, I made some cornbread using a recipe from Taste. You could serve it with any type of bread, especially crusty italian, flat bread or pappadums! I would also try some Greek Yogurt, Coconut Milk or Sour Cream swirled into the top with a bit of parsley too.
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