The vegetable soup I am proposing today is a typically winter dish made with seasonal vegetables. I chose sweet potatoes, savoy cabbage, green cauliflower, and of course, some pumpkin, the queen of the garden that I always stock up on in autumn to use in many recipes throughout the winter. This typically winter vegetable soup is ideal in these cold days, warming the stomach and the heart. I served it simply with a drizzle of oil, but you can pair it with any type of cereal from barley to spelt, including gluten-free ones like sorghum or buckwheat. I also recommend it with some oatmeal pre-cooked in a little vegetable broth or even water, then added to the soup before serving.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 carrot
- 1 stalk celery
- 1/4 onion
- 3.5 oz green cauliflower
- 1/2 sweet potato
- 2 leaves savoy cabbage
- 1 slice pumpkin
- 3 tbsp extra virgin olive oil
- salt
Tools
- 1 Knife
- 1 Cutting board
- 1 Pot
Steps
Peel the carrot, pumpkin, and sweet potato.
Wash all vegetables under running water, then dry with a kitchen towel.
Dice and place them in a pot, preferably with a thick bottom.
Add the oil and bring it to the heat.
Heat on medium heat to flavor well for 5 minutes.
Adjust the salt and then add water, about 1 quart, to cover the vegetables.
Cover with a lid and cook on low flame for 1 hour.
The slow cooking will make the soup creamier.
Serve with a drizzle of oil.
Tips
The weight of the ingredients can be varied according to your taste, substituting pumpkin with sweet potatoes or vice versa. If you have kale leaves or Romanesco broccoli at home, they work perfectly. Any seasonal vegetable is perfect as long as it is in season.
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