In this fun video clip I will show you how to make some humble leftover vegetables into a tasty, warming and fulfilling soup, by adding some exotic spices and a bit of zodiac fun. Which starsign would you asign to your vegetables?
As mentioned in the clip, here is the recipe:
1 Weird One, Aquarius aka Kohlrabi – peeled and cubed
2 Glorious Ones, Leo aka The Carrot – peeled or washed and chunky cut
1 Cosy blanket, Cancer aka The Butternut Squash – peeled, seeds and strings removed and cubed
4 Earthlings, Taurus aka The humble potato – peeled and diced
You will also need:
1 onion, a small piece of ginger, 1 garlic clove, 1 chilli pepper, 2 tablespoons of extra virgin Olive Oil
Salt, pepper as well as these exotic spices:
- Tarragon the Little Tamed Dragon, bringing you luck
- Sumac the Zesty Oriental adding a bit of fruityness
- Fennel Seeds to tame that bloat and promise longevity
- Star Anise the ancient, keeping evil away
Method:
Gently heat your olive oil,
add onion, ginger, garlic and chilli pepper as well as fennel seeds, a pinch of salt and a little pepper.
Stir and saute for a minute.
Add your chopped veggies, stir gently and add tarragon, sumac and 1 or 2 star anise
Top up with hot water to cover all veg, add some bouillon if desired
Simmer for approx. 35 minutes or until all veg is soft.
Serve as chunky veg soup or blend to a smooth paste. Also great for freezing for that cold winter’s eve.
Guten Appetitt
I was born in 1965 in Nuremberg, Germany, to a German mother and a Turkish father. Growing up in a blend of two rich cultures gave me a deep appreciation for food, farmers, and the traditions that nourish us—though I didn’t fully realize this until much later in life.
So how did I end up as a health store owner?
Well, life has a funny way of guiding us toward our purpose.
In my early 20s, I worked in export for a well-known sports company in Germany. But I had a dream of living abroad. That dream led me first to Ireland, then to Australia, and eventually back to Ireland—where I’ve made my home ever since.
