Wednesday, January 18, 2012

Spicy Zucchini with Sweet Potato & Ginger Soup - A Soothing Thought for Cold Weather

Being whipped by a wicked wind with a minus 22 degree Celcius temperature on this frigid day, most of us would only crave a soothing and comforting hot and spicy vegetable soup, especially when we're feeling under the weather.  I, myself, have been suffering from a head cold for the past 4 days.  I have yet to shake it all off.  Never, ever again will I step out of the house without my hat during winter time, even for a couple of minutes.    

Montreal's bizarre winter climate this year has burdened my health and many of my peers'.  Jumping from Spring-like weather to horrendous Arctic temperatures can make our entire body to feel so feeble that our sole desire is to stay home in bed and hibernate for the rest of the season.

Today, the only thought that crossed my mind was to snug myself into a warm wool blanket, watch a movie while sipping a hot and tasty homemade soup.   It requires very little effort.  Just let your cookware do the work. Sit back and enjoy.

Preparation: 5 minutes, Cooking time : 10-15 minutes

Recipe au "au pif" of Spicy Zucchini with Sweet Potato Soup:
3 large zucchinis
1 large sweet potato, washed, chopped and unpeeled
1 russet potato, washed, chopped and unpeeled
1 large onion, coarsely chopped
8 cups hot water
3 garlic cloves, peeled
3 tbsp grated fresh ginger (tip : freeze ginger will facilitate grating)
1/2 tsp ground turmeric
1/2 tsp ground paprika
1 tsp red hot chili paste
1/2 tsp ground black pepper
1 tbsp olive oil
pinch of coarse sea salt

Chopped vegetables mixed with ginger and garlic


Heat oil in a large and deep sauce pan or a pressure-cooker, over medium high.

Stir in the zucchinis, sweet potato, russet potato, onions and garlic cloves for about 1 minute.

Add in the grated ginger, turmeric and paprika.  Give it a good stir.

Pour in the water.

If using a pressure-cooker, close the lid and let the vegetables cook for about 7-10 minutes.  If using a large sauce pan, let the vegetables cook for about 15 minutes, uncovered.

Remove from heat, wait until the pressure has lowered (from your pressure-cooker indicator).

Add in the red chili paste, salt and pepper and give it a good stir.

Blend with a hand blender until you reach a smooth and creamy texture.

Season with salt and pepper to taste.

Hot water added to the vegetable mix

Serve hot with toasted bread.

Serves 6-8 people.

Share and enjoy.

Another photo of the soup made a few months back.

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