Root vegetables soup

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As you already have noticed, I cook only seasonal food. In this winter time the best food you can get, if you live at the North Pole like I do, is coming directly from under the earth. Since ever root vegetables were known as a food for “poor people”, and I don’t really know who this statement discriminates more: those poor people who almost have nothing to eat, or those mysterious plants that grow there where no one can see them.

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Plants that have no roots, are roots themselves. Strongly connected with mother earth, they directly soak minerals and water out of the soil and deep down they hold themselves only with their thin hair. Have you ever tried to pull out a carrot- not easy at all. No one can pull the tree out of the earth without machines’ help. Once when you find yourself under a big tree, have in mind that its roots are as long as its arches.

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In spite of their gentle parts above surface being feed by light, some plants can survive even the strongest shakes due to being connected with their roots to the darkness of soil. Deep down they are stabil and strong and outside they band and adapt themselves in order to survive. The stronger their connection is with the earth, the movable is their surface. Plants communicate with each other with their roots, building a whole universe under the earth.

Have you ever tried to eat raw root vegetables? They all stand out with their sweet taste. Beetroot, potato, carrot, celeriac- they all taste sweet. They are hard and juicy. And my dear friends, they are so healthy for you. If the soil, where those vegetables grow is organic, you don’t even have to wash them- just remove the earth with your fingers and taste the plant with all its history. And when you cut them into half, you’ll notice they have a same cut as trees have it.

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People also have roots and we usually associate this term with a place of birth or childhood, with the place where we come from. But, where are we all coming from? The migration of peoples is so dynamic, that we easily, and sometimes necessarily, forget, loose or oversee that place, where we once have been planted.  We live looking forward, earning for the future, saving for the children. The lightest brise can destroy our gentle surface and we need months and years of this valuable life to recover from that. We get sick and don’t know from what, but are aware, that we need to solve the problem in its roots. And we hardly can find those roots, because they are at the place where we are almost never looking at. They are in ourselves. If we want to connect with this life, we need to build our connection with ourselves, and this is not always the coziest building site. In order to find our lost roots that make us stabil and strong, we need to step into the darkest places of this building site.  There is so much we can learn from the plants!

This roasted root vegetables soup, with its sweetness, warmness and vitamins will connect you with the earth and give you a joyful feeling of being at the right place at the right time.

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Roasted root vegetables soup

Ingredients (Serves 4):

1 onion, roughly chopped
2 carrots, roughly chopped
2 small sized sweet potatoes, roughly chopped
2 black salsifies, roughly chopped
1/2 celery root, roughly chopped
1 parsley root, roughly chopped
3 fresh thyme strings
2 garlic cloves, finely chopped
1 green chili pepper, finely chopped (optional)
3 Tsp maple syrup (or honey, or rice syrup)
2 cm piece of fresh ginger, finely chopped
2 cm piece of trash turmeric, finely chopped
50 g blanched almonds, finely chopped, for garish
2l water
handful of fresh cilantro or parsley leaves, finely chopped, for garnish (cilantro fits better)
chili flakes to spice up
salt and pepper to taste

Directions:

1. Preheat the oven on 180 C.
2. Place all vegetables (except ginger, garlic and turmeric) on the baking trail, previously covered with the baking paper and drizzle the maple syrup over it. Roast the vegetables in the oven for few minutes, or just until soft.
3. Remove the vegetables from the oven and replace them into a big sized pot. Add garlic, ginger and turmeric and pour everything wit 2l water.
4. On the high heat bring everything to boil. Lower the temperature to medium and cook everything for the next 5 min.
5. Remove from the fire and using a hand blender, purèe the vegetables until you get a smooth, thicker soup. (You can also use a regular blender- pour the content into the blender and blend until smooth. When so, pour the soup from the blender back to the pot.)
6. Salt the soup to your taste and garnish with blanched almonds, fresh cilantro (or parsley) and some chili flakes. Serve hot!

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