There is nothing fancy about today’s recipe. It’s simple but so delicious homemade soup, made with just few ingredients, this is the soup my grandmother used to make and my mum continued the tradition. And I will too as I love it! It’s mild, creamy, comforting soup that is also very good for your stomach and digestion (If you can eat oats of course but as far as I know most people who have gluten intolerance, can eat them as they are gluten-free. The problem can be if they are processed in a place where also wheat, barley or rye are processed so of course those with celiac disease have to be extra careful and buy certified GF oats). When I said that this soup is made with just few ingredients, I wasn’t joking…
In fact, the one that my grandmother used to make was even more basic as she didn’t use parsnips, that is my addition as well as turmeric (Curcuma) powder that makes it even healthier and gives it nice yellow color! And we food photographers love our food colorful! 😀
Since there is not much to talk about the soup as it is so simple and you should just trust me and make it, let’s say a little something about turmeric or curcuma! It is a plant of ginger family (and we all know how healthy ginger is!) and is native to southwest India. It’s used fresh or grounded into yellow powder that is used often as a spice in Bangladeshi cuisine, Indian cuisine, Pakistani cuisine and in curries because of it color and peppery, warm and mildly bitter flavor. Turmeric is considered one of the healthiest food and has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. It is believed to be useful treatment in conditions like Inflammatory bowel disease, rheumatoid arthritis, as cancer prevention, improves liver function, cardiovascular protection, lowers cholesterol etc…
The list goes on but the bottom line is that in the Western world we are discovering the benefits of this powerful spice while in some countries like China or India they have been using it for centuries for healing with food. For me that’s the good reason to introduce it into my cooking so dishes like soups or stews are ideal for that. I only suggest to put turmeric at the end of cooking process as we don’t want to destroy all its benefits by cooking it for long time. Another tip would be to pair it with black pepper as it seems that black pepper works in a way to make smaller doses more effective. Too bad for me as I avoid pepper since it doesn’t go well with my stomach / digestion, the same as other strong spices. Luckily, I can handle turmeric well so I’ll continue to use it even without pepper.
Now let’s go back to the soup! 🙂
By the way, can you tell I’m excited about Spring? 🙂 I’m warning you that I developed an obsession with tulips as they sell them in all the grocery shops here in Davos and they are just so pretty so you’ll be seeing plenty of those in my photos!
Recipe in English:
- 150 g oats (about 1.5 cups)
- 2 medium carrots
- 1 medium parsnip
- 1 medium fennel
- 1.5 l water (about 6 cups)
- salt & pepper (to taste)
- 1-1.5 tsp turmeric (curcuma) powder
- fresh parsley
- olive oil
- Prepare a large cooking pot and drizzle it with a bit of olive oil.
- Cut the carrots and parsnip into small cubes and set aside.
- Chop the fennel into small pieces and put it into pot, stir and let it sautee over medium heat for few minutes stirring occasionally.
- Add oats, stir and leave for 2-3 minutes.
- Add 1.5 l (6 cups) of hot water, chopped carrots and parsnip, season with salt and pepper.
- Let it cook covered for about 25-30 min, stirring occasionally.
- When the soup is read and you remove it from the heat, add 1-1.5 tsp of turmeric powder and stir well. Taste if more salt and pepper needed.
- Serve the sup with finely chopped fresh parsley and enjoy!
- Note: This soup is also great the following day, just keep it in the fridge over night.
- If you prefer, you can also use hand mixer to blend after the soup is finished and to get more creamy consistency.
Recipe in Croatian / Recept na hrvatskom:
- 150 g (1.5 salica) zobenih pahuljica
- 2 mrkve srednje velicine
- 1 pastrnjak srednje velicine
- 1 koromac srednje velicine
- 1.5 litra (oko 6 salica) vode
- sol i papar (po zelji)
- 1-1.5 zlicica kurkume
- svjezi persin
- maslinovo ulje
- Pripremite vecu posudu za kuhanje i poprskajte dno maslinovim uljem.
- Izrezite mrkve i pastrnjak na male kockice.
- Narezite koromac na manje komade i pirjajte na zagrijanom maslinovom ulju mijesajuci povremeno.
- Dodajte zobene pahuljice, promijesajte i ostavite da se pirja 2-3 minute.
- Dodajte 1.5 litru vruce vode, narezanu mrkve i pastrnjak, posolite i popaprite.
- Ostavite da se kuha poklopljeno 25-30 minuta, povremeno mijesajuci.
- Kad je juha skuhana, maknite je s vatre i dodajte kurkumu, promijesajte i po potrebi dodajte jos soli i papra.
- Posluzite juhu sa nasjeckanim svjezim persinom. Dobar tek!
- Napomena: Ova juha je izvrsna i sljedeci dan, samo je drzite u frizideru preko noci.
- Ako zelite, mozete juhu kad je gotova izmiksati stapnim mikserom.