My grandmother used to make a soup called fishsoup without fish. She had found the recipe in some magazine and had saved it in her repertoire of vegetarian dishes to cater to the dietary preferences of my sister and I.
My grandmother was a great homecook who followed recipes, experimented and improvised. She had fine-dining at her fingertips and she was a distinguished hostess who always set the table beautifully and often treated us on three course meals by adding a simple appetizer and a desert to the main course.
When she had dinner parties she composed menues and I have some of her notes. I can really recognise myself in that – I love planning menus.
The delicate and aromatic vegetable soup featured in this recipe is inspired by my grandmother and yes, it is very close to the taste engraved in my taste buds.
The soup is delicate in its simplicity. Three root vegetables, saffron and white wine do the trick. A pack of cooked chickpeas perfectly complement the soup, adding protein and making it more filling.
If you share my love of soup, or if you tend to forget soup in your weekly food planning – try this one out. Maybe it will (re)-ignite your passion for liquid soul-food.
- 1 fennel cut in small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 big carrots cut in pieces
- 4 parsnips cut in pieces
- 1 pack cooked chickpeas
- 100 ml white wine
- 0,5 g saffron
- 1/4 tsp turmeric
- ground black pepper
- olive oil
- 1 lt water
- Heat up 1 tbsp oil in a pot, add the fennel, onion and garlic and let sweat for 3-4 minutes on medium heat until they get some colour
- Add a bit of oil and the remaining vegetables.
- Stir-fry for a couple of minutes and then add the wine
- Let the wine evaporate for a couple of minutes
- Dillute the saffron in a cup of water and pour over the vegetables
- Add the rest of the water, the turmeric, salt and pepper and cover with the lid
- Let the soup simmer in low-to medium heat
- Rinse the chickpeas
- When the vegetables have become tender, turn off the heat and add the chickpeas and the dill
- Let the soup set for a while before serving
- Preferably cook the soup well in advance of the meal and let it set so for the flavours to combine.
- Then re-heat it and enjoy!