You may be wondering about that title. Well, let me tell you it’s pretty hard to find a basic soup recipe that doesn’t contain stock of some kind. So… on my recent weekend away (click Weekend away: Reconnecting for blog post), stuck only with some basics, I was super keen for a big batch of homemade veggie soup! Only to find that the veggie stock powder mum brought had milk powder in it (… I don’t… just… how?!?). I had to adapt. This soup ended up so incredibly flavoursome plus being loaded with so many nourishing veggies. Food for the soul.
So you may be wondering what took the place of the added flavour for this soup. I used dukkah! Dukkah is a mixture of herbs, toasted nuts, seeds and spices originating from Egypt. My family loves it and usually eat it the traditional way: dipping bread into olive oil and then coating with the delicious dukkah. You can usually find it at most supermarkets or any place that sells gourmet breads and cheeses. Well… this was all I had so I tossed a pile of it in with the water and veggies and left the pot do it’s magic. The result was incredible! Looking at the ingredients on the back of vegetable stock usually consists of lots of preservatives, flavours and salts. Using dukkah as a replacement in this recipe has greatly increased it’s health factor! Dukkah is made from a small amount of familiar, wholesome and natural ingredients. Now, doesn’t that sound better!
Using dukkah to flavour this dish not only added an amazing nutty flavour, full of warmth and gentle spices, but the ground nuts (the type I used contained ground toasted almonds) helped to thicken up the soup! I don’t know about you, but I like my soup to be of a thicker consistency rather than just vegetables floating in broth. Dukkah is really a solution to perfect soup! (If you can’t seem to source dukkah, there are plenty of simple recipes out there to make your own, just Google it! Here is a Traditional Egyptian Dukkah Recipe if you need!)
Paired with your favourite organic bread, this veggie-full dish will satisfy you one hundred percent. Vegetables are the ultimate food if you ask me. Loaded with so many nutrients you wouldn’t believe it, a million ways to eat, plus… they taste incredible! This recipe makes a huge pot of veggie soup… for me that’s the only way to do it! It means you’ll have leftovers for days (trust me you’ll want them). Just store air-tight in the fridge or freezer.
Make sure to snuggle down under some blankets, cradle your bowl with both hands, deeply inhale the heavenly scented warmth and dig in that spoon and bread.
Serves 8 – 10
INGREDIENTS
- 1 standard size bunch of asparagus
- 2 brown onions, peeled
- 1/2 large red capsicum/pepper
- 1/2 butternut pumpkin, peeled
- 1 sweet potato, peeled
- 1/3 white cabbage
- 5cm piece of ginger, left whole and scored with knife
- 1 turnip, washed,
- 1 swede, washed
- 1/2 cauliflower head, washed
- Approx. 20 green beans, washed and ends cut off
- 1 can of organic kidney beans, rinsed and drained
- 80g dukkah (any type works, depends on what flavours of herbs, nuts and spices you like) – If you can’t source this normal vegetable stock will do
- 2 tbsp Himalayan salt
- Approx. 3.5 litres of water
METHOD
- Chop all of the vegetables (apart from the ginger) into 1-2cm rough chunks.
- Toss into a large pot with the large piece of ginger, kidney beans, dukkah, salt and water. Use enough water so that the top of the vegetables are covered by about 1cm.
- Bring to the boil over heat.
- Cover and reduce heat to medium. Simmer for around 25 minutes or until all the vegetables are cooked through.
- If it is lacking in flavour at all, add in some more dukkah.
- Serve warm with your favourite organic, fresh bread (I used a freshly baked, super dense, organic rye and sunflower loaf).
Naturally Tess 