Sunday, March 12, 2006

Orange (color) soup

Yeah, well in Hebrew it sounds better, since there is a clear distinction between "orange" the color and "orange" the fruit. This post refers to the former ;-)

This is the soup I made last week-end. It's not the first time I've made it, but for some reason, this time it got a particularly great success. And it's so simple...


  • 3-4 Onions/leeks. I even use both sometimes
  • Pumpkin (don’t ask me to give you quantities – I have no idea)
  • 4-8 Carrots
  • 3-4 Sweet Potatoes
  • 3 Sliced Cloves of Garlic
  • 1-2 liter of Chicken Bouillon
  • Some olive oil (or yellow butter) to fry the onions/leeks
  • Salt, Chili powder, Nutmeg


  • Cut the onions (leek) in thin stripes.
  • Fry the onions (leek) for at least 1 hour on a VERY LOW fire. They should NOT burn!
  • Add the garlic. Stir well until you start feeling the smell of the garlic (just a few seconds - it shouldn’t burn!).
  • Add the vegetables (pumpkin, carrots and sweet potatoes) and the bouillon. You may need to add some water to make sure all the vegetables are covered.
  • Leave it cooking at boiling temperature for 1-2 hours.
  • Once all the vegetables are really tender (almost melted), crush everything with a blender.
  • Add the spices according to taste.
  • As you must have noticed, the quantities for the ingredients are not very accurate. To get the best substance, the vegetables should be cut into rather small cubes (around 2x2x2 cm) and there should be just enough liquid (bouillon + water) to cover all the vegetables.
  • When served, it’s nice to add some fresh Basil.

No comments: