Today Georgia my roommate came to Athens for a short R&R break. This soup is dedicated to her and to coming-back-home-from-the-field moments in life. I guess we have a lot of them in our house. Enjoy!
2 medium onions cut in big chunks
2 tbs garlic paste
2 zucchinis cut in big chunks
5 medium carrots cut in big chunks
5cm pc ginger grated
1 tomato grated
salt & pepper
For the broth:
6-7 cups of water
1 chicken broth cube
1 vegetable broth cube
2 bay leaves
4 cardamom seeds
2 dried chillies
And now what?
So let’s start by heating 4 tbs of olive oil in a big saucepan in medium heat. Saute the onions until they get tender and translucent. Add the garlic and continue stirring for 2 more minutes. Now it’s time to add the remaining vegetables and simmer for 10 more minutes.
Meanwhile start preparing the broth. Bring to boil the water in a pan and add all the ingredients. Reduce the heat, cover and boil for 15 minutes.
When broth is ready, strain it into the vegetables. Keep aside the 2 chillies to use later. Add salt and pepper. Cover and boil for 20 minutes or until the carrots are tender.
Use a blender or a food processor to whizz until smooth. Start blending the vegetables first and keep the liquid part for the end so you can control the density of the soup. Remove the seeds from the chillies and blend them together with the mix to get the spicy kick!
I love garlic croutons with most of the soups. In a frying pan add olive oil and 2 tbs garlic paste in medium heat. Cut some bread in big chunks/cubes and fry them until they will turn gold while you stir frequently.
I also like adding some saute mushrooms in this soup. Finish with a few drops of sour cream and balsamic cream.