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August 10, 2009 | by  | in Opinion |
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Spicy rouge soup


Here is an easy-to-make soup that is chunky enough to feel filling. It is a little spicy, but I think that is sometimes necessary on cold winter nights. I served it with a roast kumara, feta and rocket salad and some hot toast. I think the terms tomato or vegetable would be misleading to describe this soup, so I settled on the ambiguous rouge… This serves four when it is accompanied, but only two if you wanted massive bowls. NB this does have pumpkin in it, but don’t worry, it is not like yet-another-insipid-creamy-pumpkin-soup which seems to appear everywhere these days.

1 large raw carrot, grated
3/4 cup of raw grated pumpkin (remove the skin, obviously)
1 onion, diced
1 can of whole tomatoes
250ml boiling water
1/4 tsp ground cumin
1/4tsp chilli powder
1/4tsp ground coriander
1/4tsp turmeric powder
1/2 tsp vegetable stock powder
Olive oil
2-3 cloves of roast garlic, peeled (I roasted these while I was roasting the kumara for the salad)

Gently fry the grated carrot, pumpkin and onion in a little olive oil, along with the spices and cloves of garlic. Once the vegetables have softened a little, add in the canned tomatoes and their juice. Pour in the boiling water and add the vegetable stock powder and stir to combine. Allow the soup to simmer away for around 5 to 10 minutes and then blend with a stick blender (the kind that you can make smoothies with and looks like an upside down white ice-cream scoop). I don’t blend mine too much, as it is nice to have a bite of texture in the soup. Season with salt and pepper.

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Salient is a magazine. Salient is a website. Salient is an institution founded in 1938 to cater to the whim and fancy of students of Victoria University. We are partly funded by VUWSA and partly by gold bullion that was discovered under a pile of old Salients from the 40's. Salient welcomes your participation in debate on all the issues that we present to you, and if you're a student of Victoria University then you're more than welcome to drop in and have tea and scones with the contributors of this little rag in our little hideaway that overlooks Wellington.

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