Mixed Vegetables Soup (Tessa Kiros)
What's cooking for dinner? A pot of piping hot mixed vegetables soup, based on Tessa Kiros' recipe.
Here's an excerpt from her book, Falling Cloudberries: "This is a soup that my mother made often. When I asked her for the recipe she said she just put all the vegetables she could get into a big pot and covered them with water. But it had to have butternut squash. Sometimes she served it with raw, chopped-up red onions, fresh parsley, lemon juice, and olive oil over the top. You can add any other vegetables you like to make a huge healthy stockpot that will feed a multitude."
Recipe adapted from here.Here's an excerpt from her book, Falling Cloudberries: "This is a soup that my mother made often. When I asked her for the recipe she said she just put all the vegetables she could get into a big pot and covered them with water. But it had to have butternut squash. Sometimes she served it with raw, chopped-up red onions, fresh parsley, lemon juice, and olive oil over the top. You can add any other vegetables you like to make a huge healthy stockpot that will feed a multitude."
Ingredients:
(Serves 4)
1 cup canned garbanzo beans, drained
5 small honey tomatoes
10 mini cherry tomatoes
1 medium Japanese cucumber, chopped
1 medium purple sweet potato, chopped
2 cups frozen spinach balls, thawed
1 medium carrot, chopped
2 celery stalks (with leaves), chopped
1/4 small pumpkin, chopped
2 bay leaves
5 cups water
Extra virgin olive oil & freshly ground black pepper, to serve
How to:
1. Put beans and vegetables in a deep saucepan. Add the bay leaves. Cover with about 5 cups of water. Bring to a boil, then decrease the heat and cook, partly covered, for about 45 minutes.
2. Off the heat and taste; add salt if necessary. Serve with a good drizzle of olive oil and some freshly ground black pepper. This soup is good served warm or at room temperature.
Note: I cook this soup with my 5.5L stainless steel thermal cooker. I bring the ingredients to a boil in the stainless steel inner pot over the stove, decrease the heat and let it simmer for about 30 minutes. Then, I off the heat and transfer the inner pot into the thermal cooker, close the lid, and let it stay inside for another 30 minutes. Photos below.
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My 5.5L stainless steel thermal cooker. |
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Done! |
I keep some leftover soup in the fridge so that I can use it as the soup base to cook my toddler's kelp noodles soup the next day.
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Organic kelp noodles from Country Farm Organics. |
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Ready to be packed! |
I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, March Potluck!
I never cook vegetables with thermal cooker. It does look healthy.
ReplyDeleteYes, it does.
DeleteThat's a beautiful pot of soup, and even better, jam-packed with flavour and nutrients.
ReplyDeleteI'm so glad I found Tessa's wonderful recipe. :D
DeleteI love Tessa's cookbooks and recipes. The recipes are very family friendly and the cookbooks are the prettiest cookbooks of all. This soup looks hearty and delicious. Never seen a kelp noodle before, but I"m sure I'd love them!
ReplyDeleteI haven't seen Tessa's cookbooks in any large bookstores in Malaysia. I guess I should buy them online instead. :)
DeleteHi Joyce,
ReplyDeleteSuch a healthy, nutritious soup, and jam-packed with flavours! I bought one of Tessa's books from BookXcess more than a year ago, a rare find indeed! :)
Oooo, let me go storm BookXcess. :P Thanks Joyce!
DeleteI like your mom's approach to a pot of hardy soup. No fuss. Lot of veggies and squash. The best!
ReplyDeleteI love your mom's approach to a pot of hearty soup. Lots of veggies, and squash. The best!
ReplyDeleteThanks!
DeleteTessa has some great soup recipes--always homey and full of hearty ingredients. Your thermal cooker looks like it works with really with soups. ;-)
ReplyDeleteThanks Deb!
DeleteGreat choice for a simple, delicious, heart-warming soup - and thanks for the reminder that I haven't had my Tessa Kiros books down off the shelf for ages - I need to rectify that :-)
ReplyDeleteGlad to hear that, Sue. :)
Delete