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Mixed Vegetables Soup (Tessa Kiros) - cooked in thermal cooker


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.

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.

My 5.5L stainless steel thermal cooker.

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.

Organic kelp noodles from Country Farm Organics.

Ready to be packed!



I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, March Potluck!


15 comments

  1. I never cook vegetables with thermal cooker. It does look healthy.

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  2. That's a beautiful pot of soup, and even better, jam-packed with flavour and nutrients.

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    Replies
    1. I'm so glad I found Tessa's wonderful recipe. :D

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  3. I 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!

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    Replies
    1. I haven't seen Tessa's cookbooks in any large bookstores in Malaysia. I guess I should buy them online instead. :)

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  4. Hi Joyce,
    Such 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! :)

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    Replies
    1. Oooo, let me go storm BookXcess. :P Thanks Joyce!

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  5. I like your mom's approach to a pot of hardy soup. No fuss. Lot of veggies and squash. The best!

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  6. I love your mom's approach to a pot of hearty soup. Lots of veggies, and squash. The best!

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  7. Tessa has some great soup recipes--always homey and full of hearty ingredients. Your thermal cooker looks like it works with really with soups. ;-)

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  8. Great 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 :-)

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