Caraway soup

Cumin Soup – A Warm Delicacy for the Soul

Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Servings: 4

If you've ever wondered how a soup could bring back childhood memories, this cumin soup recipe is just what you need. This comforting soup was my favorite whenever I felt unwell, and its warm aroma always brought a smile to my face. With a rich taste and health benefits, cumin soup is perfect for helping you recover after hearty holiday meals or simply to enjoy a moment of tranquility.

The history of this soup is filled with culinary traditions, and cumin, the key ingredient, has been used throughout time in dishes worldwide for its unmistakable flavor and healing properties. This soup is not just a remedy but also a true embrace for the soul, perfect for chilly evenings.

Ingredients:

- 3 carrots (approximately 300 g)
- 1 piece of parsnip (approximately 150 g)
- 50 g celery
- 1 yellow onion
- A bunch of fresh parsley
- 1 tablespoon cumin seeds
- 1 tablespoon walnut oil (or sunflower/rapeseed oil)
- Sea salt, to taste
- Water (enough to cover the vegetables)

Preparation:

1. Preparing the Vegetables: Start by peeling the carrots, parsnip, celery, and onion. Cut the carrots and parsnip into small cubes, and the celery and onion into larger pieces. This will help with even cooking.

2. Boiling the Vegetables: Place all the vegetables in a medium pot and add cold water, enough to cover them. Add sea salt to taste. Cover the pot and bring to a boil over medium heat. Once the water starts boiling, let it simmer for about 30 minutes until the vegetables become tender.

3. Straining the Soup: Once the vegetables are cooked, take the pot off the heat and strain the soup into another vessel, keeping the liquid. This will form the base of your aromatic cumin soup.

4. Heating the Oil: In a separate pan, heat the walnut oil over medium heat. Add the cumin seeds and let them sizzle for about 3 minutes until fragrant. Be careful not to burn them!

5. Combining Ingredients: Carefully add the cumin oil to the strained liquid. At this point, the liquid may foam due to the hot oil, so be cautious. Place the soup over low heat and let it simmer for 5 minutes until it starts to bubble.

6. Serving: The soup is now ready! Serve it hot, garnished with freshly chopped parsley, and if desired, with crunchy croutons for added texture.

Practical Tips:

- Croutons: You can make croutons at home by cutting bread into cubes and toasting them in a bit of olive oil with herbs.
- Variations: This soup can be customized by adding other vegetables, such as potatoes or zucchini. You can also experiment with different types of oil, each giving a distinct flavor.
- Nutritional Benefits: Cumin soup is rich in vitamins A and C, beneficial for the immune system. Additionally, cumin is known for its digestive properties.

Frequently Asked Questions:

- Can I use other spices?: Of course! You can add a bit of freshly grated ginger or turmeric for a more exotic flavor and additional health benefits.
- How can I store the soup?: The soup keeps well in the refrigerator for 3-4 days. I recommend reheating it over low heat to preserve its aroma.

Ideal Pairings:

This cumin soup pairs wonderfully with a fresh green salad or a savory vegetable tart. You can also enjoy a glass of dry white wine, which will perfectly complement the flavors of the soup.

I hope this recipe brings you as much joy and pleasant memories as it has brought me. Give it a try and let me know how you liked it! Happy cooking and enjoy your meal!