Winter Soup is really “bear food”. It is so tasty, satisfying, warms the body, and can keep us full for hours. It is full of proteins and makes us feel grounded.
A bowl of hearty Winter Soup for a good hibernation.
WHAT YOU NEED
-½ kg organic ground beef or turkey
-⅓ cup olive oil
For soaking:
-½ cup white beans
-½ cup chickpeas
-½ cup green lentils
For the soup vegetables:
-1 large onion, chopped
-5 garlic cloves, chopped
-3 celery stalks, chopped
-2 tomatoes
-½ sweet potato
-1 zucchini
-1 kale bunch, chopped thin
-½ butternut squash
-1 carrot, cut into cubes
For the tomato stock:
-4 cups warm water
-2 tbsp tomato paste
-1 tbsp paprika
-1 tbsp cumin
-½ tsp cinnamon
-1 tsp Garam Masala
-½ tsp nutmeg
-½ tsp thyme
-½ tsp sage
-½ tbsp pepper
-1½ tbsp salt
-1 tbsp sugar
-10 cups water
-1 bay leaf
-1 parsley bunch, chopped
-1 dill bunch, chopped
For serving (optional):
-Grated parmesan on top
HOW TO MAKE
- Soak the beans, chickpeas and lentils all together in water overnight.
- In a deep soup pot on medium heat, add the olive oil, onion and garlic. Sauté lightly until the onion becomes clear.
- Add the ground meat, break it apart until completely loose and mix well.
- Add the chopped celery and mix with the meat.
- Add the cut tomatoes and mix well.
- Add the soaked beans, chickpeas and lentils. Mix everything well.
- Add the chopped sweet potato, zucchini, butternut squash, carrot and kale. Mix all together.
- In a measuring cup, add 4 cups of water, tomato paste, paprika, cumin, cinnamon, Garam Masala, nutmeg, sage, thyme, sugar, salt and pepper. Stir well until unified and add to the soup pot.
- To the soup pot, add 10 cups of water with the bay leaf and mix well.
- Add the chopped parsley and dill. Mix everything and bring to a boil.
- Cover the pot and continue cooking on medium-low heat for 1.5 hours. Mix occasionally, every 30 minutes or so, and taste the soup broth to see if more salt is needed.
The Winter Soup can be refrigerated for up to a week.
You can add more water if needed to rewarm.
