A good vegetable soup is like getting a warm hug on a winter’s day.
I love soup. I could have just a warm bowl of soup for supper in the winter and be satisfied.
This recipe however, will introduce you to probably one or two unknown vegetables. Keep and open mind. I promise you, it won’t disappoint.
1 malanga, peeled and diced
1/3 daikon radish, peeled and diced
1 yellow zucchini, peeled and diced
3 celery stalks, diced
1 leek, chopped, white part only
1 clove of an elephant garlic or 3 smaller ones, chopped
2 cubes of vegan approved vegetable stock (look for organic, no msg, no yeast and low sodium)
1 butternut squash, peeled and diced
2 quarts of filtered water
1/3 c. fresh coriander, chopped
1/3 c. fresh dill, chopped
2 c. chickpeas, optional
Freshly ground black pepper
Meet the cast of characters…
No you did not read the first ingredient wrong… please meet malanga if the two of you are not already acquainted and be nice
No, this is not a coconut. Malanga is a root and is most commonly found in Cuban cooking. It is higher in calories than a potato BUT it has 3 times more fiber, which is helpful for limiting your risk of digestive issues, heart disease and diabetes. Unlike the potato, malanga is more mineral-rich. Malanga contains more potassium, phosphorus and magnesium than a potato and it also contains small amounts of calcium and iron, which the potato doesn’t. It is also lower on the glycemic index than a potato so it does not spike your sugar levels as quickly. It is also the most hyper allergenic food.
Throw all the veggies, coriander and the garlic in a stock pot with olive oil and begin to brown the veggies until they become soft and a little mushy….This will take about 30 minutes.
Add 2 quarts of water and the vegetable stock cubes.
Simmer on medium low heat for 20 minutes. Place contents of stockpot in a blender (you might have to work in batches) and blend until smooth and creamy. Return to stockpot, add the fresh dill and simmer on low for another 20 minutes.