Gmrxe Entertainment and Information
In my humble opinion, you can never have too many soup recipe ideas, and a little inspiration is always welcome to vary the menus in winter!
This is why I wanted to share with you today my latest improvisation, directly inspired by a pack I found in my supermarket – but improved in my opinion by a few substitutions of ingredients which make it less acidic: instead of squash, I chose sweet potato, and I did not include apple, unlike the original recipe.
Its flavor is at the same time mild, comforting, a little sweet, slightly spicy and very aromatic thanks to the citrus notes brought by the orange-ginger combo. Perfect with some toast to recover from a cold winter day!
I really hope you like this recipe if you try it!
♡ INGREDIENTS
For 4 people
1 large sweet potato
2 large carrots
1 onion
2 cloves garlic
1 orange
1 inch of fresh ginger
2 vegetable stock cubes
Olive oil
Salt pepper
♡ PREPARATION
15 min + 20 min cooking
Peel, then chop the onion, ginger and garlic. Pour everything into a large saucepan with 1 to 2 tablespoons of olive oil, and brown over medium heat, stirring regularly, until the onion has become slightly translucent.
Meanwhile, peel and cut the sweet potato and carrots into coarse pieces. When the onion mixture is ready, pour them in turn into the pan and fry for a minute or two so that all the pieces are well coated.
Squeeze your orange, and pour the juice into the saucepan. Add the stock cubes, then cover with water so that the water level only slightly exceeds the level of the vegetables.
Bring to a boil, then simmer for approximately 20 minutes.
Once cooked, put the soup in a blender or blender, and serve hot!
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As usual, here is the visual to pin if you want to find the recipe easily:
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Have you ever tried orange juice in soup?
Does this recipe tempt you?
Don't hesitate to leave me a little note (or tag me in an Instagram story) if you ever make it at home!
