No, it’s not a new diet. It’s my word for eating soups all week long.
I love to watch The Food Network channel and despite the fact that about 95 percent of the recipes are useless to me, I get so many ideas for my new recipes. The following one, on the other hand, is totally my own recipe, developed over the years and sophisticated to perfection. It works every time if done this way.
I see soups made a lot of different ways. I’ve seen pumpkin soup being cooked in water with some herbs, roasted in the oven and finished with water, and many other ways. There are nameless ways of preparing a soup, but I stick with this simple and perfect method.
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Recipe for ‘Souping’
- 2 big onions
- 4 cloves of garlic
- 1 medium hokkaido pumpkin
- 4 medium carrots
- 2 bay leaves
- salt and pepper to taste
- pinch of turmeric
- pinch of nutmeg
- pinch of dried ginger (if you like the taste)
- bone broth (I have usually some in the freezer)
- parsley (dried of fresh - depends on the season)
Saute the onions until they are lightly browned. Then add garlic, pumpkin and carrots, cut into small pieces. Cook all the ingredients until they release etheric oils. Then add the broth and cook for about half an hour. Take out the bay leaves and let it cool a bit. Then mix it with a blender. You can divide this soup into portions and put it in a freezer for those days when you don’t have time to cook.