Grounding Fusion Soup (Serves 4-8)
It’s Autumn in Ontario and the colours of Mother Nature, the food bursting through her soil, and the overall vibe in the environment, all make me feel like a nice hearty, grounding, yet flavourful soup. With a little garnish of Mediterranean flavour, this soup is sure to tickle even the blandest palate.
-3 cups boiling water
-1 medium red onion, whole and unpeeled
-1 large sweet potato, cubed
-1 large parsnip, cubed
-1 medium rutabaga, cubed
-1 medium zucchini, chopped
-1 medium carrot, cubed
-4 cups cauliflower florets, chopped
-2 medium stalks celery, chopped
-1 tsp turmeric powder
-1-2 medium garlic cloves, peeled and chopped (depending how garlicky you like it)
-1 inch piece ginger, peeled and chopped
-1 Tbsp himalayan or celtic salt
-For spicy add 1/2 tsp, or more, cayenne, black pepper or chilli pepper
-For a more pink/red colour soup add 1 medium beet, cubed
-1 recipe of Mediterranean Burdock Mushroom Fusion
-1 Tbsp of each fennel and coriander seeds, lightly toasted
-1/4 cup walnuts, almonds or any nut you prefer, chopped and lightly toasted
-1/4 cup fresh dill, parsley and/or cilantro leaves, finely chopped
1. In a medium pot, add the first five ingredients and optional beets if using. Close the lid and bring to a boil.
2. Meanwhile, prepare the rest of your ingredients.
3. Add the zucchini, carrot and cauliflower, keep lid closed, lower heat and simmer for eleven minutes.
4. Remove the whole onion from the pot and carefully peel it. (Skin should come off easily).
5. In a heat proof blender add celery, garlic, ginger, turmeric, salt, optional pepper, if using, cooked and peeled onion and using a ladle, add half the cooked vegetables (avoid adding too much liquid into the blender) then puree until smooth and creamy. Be very careful when blending, as the sudden release of steam has a tendency to blow the lid off of blenders. with With a towel covering the lid covered, start at a low speed, and slowly increase the speed. (Blend the entire soup contents if you want a pure creamy soup, rather than creamy and chunky)
5. Transfer puree back to the pot and stir well. You should have a half creamy, half chunky soup. Taste and adjust flavour by adding more salt/pepper, minced garlic/ginger if needed.
6. To serve, pour soup into individual bowls, divide the topping ingredients and sprinkle on top of each bowl.
7. Refrigerate left overs (once completely cooled) in an airtight glass jar for up to 3 days or freeze in an airtight plastic container/bag for up to 2 weeks.
Variation to Mushrooms:
Instead of adding the mushroom mixture, sauté 1 large red onion in 1/2 cup water or 2 Tbsp olive oil on a medium-low heat for 10-12 minutes. Stir into the entire soup or garnish each bowl of soup individually. The flavour and texture of onions and/or mushrooms really compliment this soup’s overall presentation, flavour and taste.
To toast seeds:
Heat a skillet on medium heat, stir seeds constantly with a wooden spoon until fragrant and lightly toasted (approx 2-3 minutes), remove from the pan immediately, to prevent burning and flavour loss. Store in an airtight container until ready to use.