Stay Indoors and Cook Citrus Pumpkin and Zucchini Soup this Winter

There’s something about a pandemic that helps you get the creative culinary juices flowing. Partner that with a cold start to winter in Melbourne and you have the perfect conditions with which to cook a zinger of a vegan soup.

If you look back at your previous travels to distant lands, you’ll always find soup on the menu. It doesn’t matter which country you go to and whether you dine at someone’s home, in a street market or at a restaurant; soup is always there. Kitchens around the world have no bounds when it comes to their vegan potential and what better way to start than with a tasty, warming soup.

This is one of my favourite recipes to make because I have created and fine-tuned this recipe with my own head and hands. There’s something fulfilling about making something yourself, and it’s even better when your vegan recipe works so well that it’s worth sharing. Additionally, I’ve been cooking a huge amount lately that I thought I’d share this recipe today for something a bit different.

Not only is this soup tasty, easy and cheap to make, but it will also give your immune system a hit of Vitamin C. Just in time before the throes of winter take over the Southern Hemisphere. All that comes down to is the juicy finishing.

 

Ingredients:

1.5 kg of Butternut pumpkin skinned, de-seeded and cut into roughly 2cm cubes

1 large zucchini cut into roughly 2cm cubes

1 small onion, peeled and diced

2 cloves of garlic, peeled and chopped

1 sprig of fresh rosemary

4 to 6 cups of vegetable stock

1 medium orange, juiced

2 to 3 tablespoons of olive oil

Salt and pepper for seasoning

 

Method:

Heat the olive oil over medium heat in a deep soup pot. Add the garlic and onion and sauté for about two to three minutes.

Add the pumpkin, zucchini and sprig of rosemary (without stalk) and season generously. Stir through the garlic and onion for another couple of minutes and reduce the heat slightly.

Pour in the stock and start with four cups. The vegetable stock should cover the vegetables so add more stock if needed. Put the lid on the pot and let it simmer for about 30 minutes or until the vegetables have softened.

Remove the pot from the stove and blend the vegetables with a hand blender until smooth. Stir with a wooden spoon to ensure any lumps are blended through. Pour in the freshly squeezed orange juice (including any pulp) and stir evenly through the soup.

Ladle generous serves into bowls then serve with a side of crusty vegan bread smothered in plant-based margarine. Save the remaining soup for lunch the next day.

Join the Fire & Tea mailing list.

Want to discover new travel tips on how to travel the vegan road?

 

Subscribe to the Fire & Tea mailing list and join me in my vegan food travels.

Share
Tweet
Pin