Soups are just a good thing to have in the winter. It’s what our bodies crave to ward off the cold and damp of the winter months. It’s also a great way to clean out the refrigerator. It’s so hard for me to get outside and move around. I have chores to do outdoors every morning and I do them reluctantly but often, I go back inside and hibernate for the day. I’m conflicted because I do love winter. I love being active. I love cross country skiing. I love the warmth of the fire when I return inside. Yet, I can not get myself outside in this cold very easily. So I clean things, cook and I work.
My refrigerator after the holidays was, let’s just say a little full. Even my daughters thought there was an explosion inside and for any of them to notice must mean that things were getting a bit out of control. So much good food to eat after the break but an abundance of it all. After going through the things not so healthy like the phyllo and cheese, patés, I waded through and pulled out vegetables.
This “refrigerator soup” passed the Shawn and Aubrey Rose taste test which given the ingredients – cabbage and sweet potatoes – both things neither care for – it is hard to believe. When both Shawn and Aubrey Rose like something I’ve made I believe it’s safe to pass on to others. They are the biggest critics. The key in this recipe is having a blender or better, a vitamix to puree it finely so at the end it is velvety, spicy, delicious warmth in a bowl. I topped mine with yogurt and a grate of orange zest. Truly delicious.
Danielle’s Spicy Soup (lack of a better name)
4 tablespoon vegetable oil
2 large yellow onions
2 cloves garlic
2 cups chopped cabbage
1 large sweet potato peeled and cubed
1 cup white wine
6 cups vegetable or chicken broth
½ tsp cinnamon
1 tsp yellow or brown mustard seeds
½ tsp turmeric
½ tsp cardamom
1 tsp white pepper
1 tsp coriander seeds or ground coriander
1 tsp chilli pepper flakes
Salt to taste
Plain greek yogurt
Orange zest (optional)
Start with a large heavy pot and place on medium heat to warm. Add 3-4 tablespoon of vegetable oil.
Add onions and sauté until soft – about 10 minutes. Don’t allow them to brown.
Add in garlic and sauté one minute longer. Add in all the spices and stir until fragrant about 3 minutes. Add the vegetables and coat them with the onion and spice mixture. Add the cup of wine and cook about 3-5 minutes. Add in the remaining stock and bring to a boil. Cover and gently simmer on low heat for 40 minutes. Remove from heat and let it cool slightly. Puree the mixture until fine in the blender or with an immersion blender. Serve with a dollop of yogurt and grate a fresh dash of orange zest. No one but you will know that this is a perfectly healthy soup because they will love the taste and comfort of its creaminess.