Recipe by Sarah Epps
This fire cider soup is vegan and gluten-free, built on winter squash, white beans, and a good hit of ginger, turmeric, and chili. It is made for Winter days when you feel stuck or run down and need something spicy and warming to clear congestion.
Serves 6.
Ingredients
- A few tbs. grapeseed oil
- 2 thin leeks, washed well (check for grit) and chopped
- 2 stalks celery, washed and sliced on the bias in quarter inch slices
- A few tablespoons of ginger root, minced
- 2 tbs. turmeric root, minced (or substitute 1 tsp. dried turmeric)
- 2 chili peppers, sliced, seeds included
- 1 to 2 hard winter squash, washed, sliced in half, and deseeded
- 2 c. white beans, cooked (canned is fine, drained and rinsed)
- About 8 cups liquid from cooking the beans, or water or stock
- 1 tsp. dried or chopped fresh sage
- Salt to taste
- 1 tbs. apple cider vinegar
- 1 tbs. fresh lemon juice
Process
- Preheat the oven to 425°F. Place the deseeded, unpeeled squash cut side down on a rimmed baking sheet lined with parchment paper. Roast until the flesh is completely soft and the skin is speckled brown, at least 20 minutes. (If your beans are not cooked yet, do that while the squash is roasting, and wash and chop your leeks, celery, ginger, turmeric, and chili peppers.) Cool the squash once roasted, then tear it into bite size pieces, keeping the skin on if you want.
- In a large dutch oven or heavy bottomed soup pot, heat the grapeseed oil on medium high and add the chopped leeks. Sauté for a few minutes, adding a bit of salt and the celery, ginger, turmeric, chili peppers, and sage. Sauté for a few minutes more, then add the squash, beans, and cooking liquid, water, or stock, adjusting the salt to your taste. Bring to a boil and then simmer for 10 minutes until everything comes together, then turn off the heat and add the apple cider vinegar and lemon juice. Serve hot in pretty bowls.