Every year we prepare a barrel of fermented vegetables. This year we mixed red cabbage and carrots and spiced it with cumin seeds. Mostly, we prepare the fermented cabbage as a salad, but yesterday it was just the perfect time to use it in a soup. A soup that is extremely warming and fast to prepare, it takes only 10 minutes.
Fermented vegetables are rich in probiotics and very handy for cold winter days when supplies of other fresh vegetables and salads are limited.
It takes approximately three weeks for a barrel of cabbage to ferment. We use a handmade oak barrel for fermentation and when it’s ready, we transfer it to big glass jars and put it in the fridge.
Butternut squash warming soup with fermented vegetables
Yields: 2 people
800 g peeled and chopped butternut squash
1 medium-sized broccoli
250 g fermented vegetables (red cabbage and carrots)
dry herbs and spices (parsley, oregano, hot peppers)
1 heaping tablespoon of coconut oil or ghee
1 tablespoon of butter
1. Chop the butternut squash, put it into pot (water should just cover the squash) and cook it for 10 minutes until slightly tender.
2. In the meantime, first slice the zucchini and chop the broccoli into tiny florets. Steam the broccoli for short time until intense green. Put aside.
3. Heat the coconut oil or ghee in another pot. When hot, put in sliced zucchini and let it there for couple of minutes until soft. Stir from time to time. Next, add your fermented cabbage, mix well and let it heat for a minute. Season with salt if not salty enough (our fermented vegetables were already salted when put in barrel to ferment) and with dry spices and herbs of your choice.
4. Pour cooked butternut squash together with water into blender, add 1 tablespoon of butter and blend well – until smooth.
5. Pour the butternut mix in two bowls, add fermented vegetables and zucchini and top it with steamed broccoli.
6. Sprinkle with dry herbs and spices of your choice.
Try it and leave me a comment below how the recipe works for you. Stay warm! 🙂