As the weather continues to be chilly, let’s continue our cooking series with another soup! This soup is my own creation but was inspired by my mother’s cooking. I got some recommendations from her and my siblings which I will share with you below.
MAGGIE’S VEGETABLE SOUP
- 2 tablespoons of oil
- 1 onion, peeled and chopped
- 1 garlic clove, peeled and chopped
- 1 stalk of celery, chopped
- 1 leek, chopped
- 1 cup each: potato, kohlrabi, carrot, sweet potato, Korean radish (and/or any other vegetable)
- 1 liter of any stock or water
- ½ tsp dried parsley
- ¼ tsp ground coriander
- ⅛ tsp chili flakes
- 2 bay leaves
- Salt and pepper to taste.
*Cooking and preparation time: around 90-100 minutes.
- Heat a large pot on low-medium heat for 1-2 minutes then add the oil. Heat oil for 5-10 seconds.
- Add the onion, garlic, celery, leek and herbs (including the salt and pepper).
- Gently sweat* these ingredients, stirring frequently until they start to become translucent (around 10 minutes), lowering temperature if needed. Do not let them brown.
- Remove the bay leaves and set aside.
- Add the kohlrabi and stir until covered by the other ingredients. Sweat for 1-2 minutes.
- Add the potatoes and carrots. Sweat for around 10 minutes, stirring occasionally.
- Add remaining vegetables and sweat a further 5-10 minutes as per step 6.
- Add the stock/water and the reserved bay leaves. The water should be just enough to cover the vegetables (you can always add more water if too much cooks out).
- Bring to a boil while stirring constantly.
- Once boiling, reduce heat, cover and simmer for a minimum of 30 minutes.
- *Sweating means to cook something over low heat to soften, but not to brown. It helps to release the flavour.
- For smooth soup, you can blend all or part of the soup at the end. For a chunky soup, don’t blend.
- You can add turnip/swede and parsnip instead of radish, but these ingredients are difficult to find in Korea.