The Fountain of Youth Soup
Do you have a blender?
Maybe an immersion blender?
How about a food processor?
Perhaps you have your own personal Sous chef?
Then I highly recommend you make this soup.
Come to think of it, I’m not sure if this is a soup at all. It’s really just pureed veggies with pesto and herbs. A kind of vegetable mush.
Mush isn’t a word I should be using to sell you on this though. How bout a gently pureed vegetable medley?
I like to think of this as The fountain of Youth Soup because if all the good press veggies have been getting is true then….
Vegetables, like fruits, are low in fat but contain good amounts of vitamins and minerals. All the Green-Yellow-orange vegetables are rich sources of calcium, magnesium, potassium, iron, beta-carotene, vitamin B-complex, vitamin-C, vitamin A and vitamin K.
As in fruits, vegetables are also home for many antioxidants that; firstly, help body protect from oxidant stress, diseases and cancers, and secondly, help body develop capacity to fight against these by boosting immunity.
In addition, vegetables contain soluble as well as insoluble dietary fiber known as non-starch polysaccharides (NSP) like cellulose, gums, mucilages, pectins etc.. that absorb excess water in the colon and retain good amount of moisture in the fecal matter, thereby helps its easy passage out of the body. Thus helpful in conditions like hemorrhoids, chronic constipation, rectal fissures etc.
this here soup should make you a super hero.
I decided not to give quantities for this recipe because I’ve made it so many times and my favourite part is tossing the veggies by the handful into the pot. The whole point is to pack as much variety, colour and flavour into one pot as you can. Go crazy.
Put more of your favourite and even more of your least favourite. You won’t even notice and at the same time, you’ll be eating the vegetable rainbow. The herbs will add a punch and your garnishes will be the cherry on the cake.
The Fountain of Youth Soup
1 small can of tomatoes
stock (chicken, beef or vegetable and as much as you need to help the veggies blend)
dried oregano, thyme, chili powder, basil, mustard powder, salt and pepper to taste
This is a picture of the spice stall at a market in Sydney.
Blend all of the veggies (except 1 cup) with some stock in batches until smooth and add to a large soup pot.
Add all dried herbs, cover pot and simmer gently for at least 1 hour. Season to taste and then add enough pesto to make the soup flavorful.
You can of course add any veggie you like or omit but the idea is to make a big batch of this hearty soup and enjoy it any time and in any amount that you like. You could add pasta, rice or any grain along with a salad and some crusty bread.
I added the one cup of veggies that I didn’t blend.
I realize this recipe isn’t clever. It isn’t imaginative and it definitely isn’t gourmet but it is simple, healthy and so delicious that all food snobbery should be thrown out the window for lunch this week.
What veggies or herbs would you add to this soup?