Sunday, January 17, 2010

Wisewebwoman Woodstove Soup.


(My photo is one of the last jugs of the wild flowers of Newfoundland, taken in late September to remind us that yes, Virginia, there's going to be a Spring)

By popular request: here is the recipe.

Note: this can be a totally vegan/vegetarian soup if chicken stock is substituted with a good vegetable stock.

Ingredients:

4 cups chicken stock – or vegetarian stock
4 cups pumpkin (fresh or canned), seeds reserved and roasted for topping soup or saving.
1 cup smooth peanut butter
1/2 cup shredded unsweetened coconut
2 medium onions finely chopped and sautéed in a bit of sesame oil until golden.
1 cup julienned carrot
1 cup julienned turnip
1 cup julienned parsnip
2 cups julienned potato
3 large celery stalks finely chopped
1 or 2 large Portobello mushroom finely chopped.
1 tablespoon of smoked paprika spice (this is the really, really secret ingredient – it has to be the smoked, OK?)


(Note: julienning is running all veggies through the julienne-slice disc on a food processor or cutting the veggies in sticks about half the size of a normal French fry.)

Throw everything in large cast-iron stockpot or slow cooker crockpot mixing it up real good, stirring when you think of it, and slow cooking/simmering for a minimum of 4 hours or until the aroma drives you mental with desire.

I get about 12 very decent servings out of this. It's a complete meal with Irish soda bread and cheese on the side.

If a thinner soup is desired, just add water.

This freezes beautifully in meal size portions.

16 comments:

  1. whoa. these are very unexpected ingredients! pumpkin? peanut butter? wow. i think I want to try this.

    and i really love the photo with the blue jug of flowers. so nice to see right now when everything is black and white.

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  2. Oh my!
    I am definitely going to have to try that - it is saved in my recipe links :-D (Now, of course, I have to wait for autumn and winter to come round for the veggies to come back into season - the last of the pumpkins and turnips has just left our local market!)

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  3. It's like sunshine in a pot, seriously, Laurie and a very winter type soup.
    Yes, I had this pic as wallpaper on my laptop and thought to share it!
    XO
    WWW

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  4. I keep forgetting you're hanging upside down in an alternative universe Jo, though I'd give anything to be down in NZ right now. Do you recommend? I should take off on a solo trip somewhere and NZ appeals.
    XO
    WWW

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  5. Oh wonderful, I'm going to try it! Where does one get smoked paprika?

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  6. What an amazing list of ingredients! That has to be totally mouth-watering.

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  7. Annie:
    Try a gourmet shop or scan your own grocery herb-aisle closely. Mine comes in a red and yellow tin.
    XO
    WWW

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  8. You and Jenny should try it, Nick, it is good for the vegetarian soul!
    XO
    WWW

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  9. Thanks, WWW! I've copied your recipe for transmission to himself, who loves to cook - so I let him ;-)
    Sounds wonderful and very healthy too! We are amateur vegetarians, but chicken stock is well within tolerance levels for us.

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  10. sounds irresistible, I've kept a copy of it too

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  11. I love your photo of the lovely blue vase and the flowers.
    Your recipe sounds really good.
    Read your last post where you were sitting comfily by the roaring fire with your laptop.
    You are a descriptive writer and I can visualise what you are describing.

    Nuts in May

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  12. I will certainly give it a burl! Thanks for sharing it.

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  13. Maggie May:
    Thanks for the good words and you'r enot too shabby in that department yourself!
    XO
    WWW

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  14. GM:
    What's a burl?
    Is that Dublinese for whirl?
    I like it!
    XO
    WWW

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  15. I'll be giving it a burl ( said in Glasgow for whirl , when I was a child , too ) as well .
    Anything with smoked paprika has to be a winner !

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