One of the best remedies for grey gloomy days, is to have a bowl of bright colored, velvety tasty warm soup.
Among my first choices for such a soup, is one made with orange colored vegetables, cooked with orange zest and juice. The combination of these sweetish vegetables, with the slight acidity of the orange, and the highly aromatic zest, works every time. The fact that the soup is packed with A and C vitamins is a welcomed bonus.
Having such a soup in mind, I was all set to cook it, when I noticed I also had some nice ripe cut pineapple, which needed to be used in a tasty way. I figured it could pair well with the rest of ingredients, so it quickly found its way into the pot. A bit of pickled ginger also found its way there, and, for a bit of spiciness, some Sriracha hot sauce.
The unique fruity pineapple aroma and flavor elevated the soup to a new level, and enhanced the bright color even more. It seems that from now on it’s going to be a permanent addition to this type of soups in my kitchen. Try it and enjoy.
Notes:
* The soup freezes well, so it makes sense to prepare this fairly large amount.
* Chicken or beef stock can replace the vegetable stock.
Makes: 8-10
Prep time: 20 minutes
Cooking time: 1 hour
Ingredients:
½ medium butternut squash
2 large carrots
1 large sweet potato
1 large white onion
1 orange bell pepper
1 large orange
2 Tbs olive oil
2 tsp salt
½ tsp freshly ground four peppers mix
8 cups (2 liters) vegetable stock (see notes)
1 cup water
2-3 bay leaves
Zest of ½ orange
3 Tbs pickled ginger
2 cups fresh ripe pineapple
Sriracha hot sauce (or any other), to taste
For serving:
Sliced fresh ripe pineapple
1. Peel the butternut squash, carrots, sweet potato and onion, and cut roughly. Remove the seeds of the pepper and cut roughly. Scrub and dry the orange, remove the zest of half of it with a vegetable peeler, and squeeze the juice.
2. In a large pot, mix the onion with the olive oil, salt and pepper. Sauté over medium heat, for 2-3 minutes, until soft. Add the cut vegetables, mix and sauté for 2-3 minutes.
3. Add the vegetable stock, water, bay leaves, orange zest, ginger and pineapple. Mix well, bring to the boil, lower the heat to medium-low and cook for 45 minutes, until the vegetables are very soft.
4. Add the orange juice, mix and cook for 5 minutes.
5. Discard the bay leaves and puree with a hand blender to a smooth soup. Strain through a fine strainer and discard the pulp. Add the hot sauce, mix, taste and adjust seasoning.
6. Serve with sliced fresh pineapple on top.
What a beautiful soup! I think I could feel my pupils contract just looking at the lovely photograph, and I’m sure the flavor is bright! I love the addition of the pineapple and the pickled ginger here.
A pretty perfect healthy dish for the new year!
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Thank you Dorothy, that’s exactly what I had in mind!
This soup was a great start for the year, and the color uplifted the spirits. The pineapple was a last minute idea, but it worked so well. It’s definitely a keeper! 🙂
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Love the added citrus. Looks amazing.
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Thank you Charlie, I’m glad you liked the soup. Citrus fruits add so much flavor and aroma. Highly recommended! 🙂
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This is such an interesting combination of ingredients! Looks delicious. I am not familiar with pickled ginger though, can you tell me more about it? Is it something that you do yourself? I usually freeze my ginger as is and just cut small pieces as I need them.
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Thank you, I’m glad you liked the soup. It was delicious.
As for the pickled ginger – most supermarkets or Asian stores carry it, sometimes under the name “sushi ginger”. You can use fresh/frozen ginger instead, just add 1-2 tsp vinegar with it. Hope it works! 🙂
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Oh, of course 🙂 I totally forgot about that ginger lol. Thanks!
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What a beautiful bowl of sunshine, perfect for winter.
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Thank you Myra, I’m glad you liked the soup. The color and flavor were very uplifting! 🙂
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If you want to chase away the blues on a rainy, gray day, this certainly would do it. Not only the beautiful color but the bright flavors you have combined.
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Thank you Karen. You’ve described the soup so well. It worked like a charm! 🙂
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I guess it has very good nutrition and is great for our tummy after all heavy food on holidays 🙂
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Thank you Chika, that is exactly what I had in mind when I cooked this soup! 🙂
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I love a good veggie soup but never added citrus to it, apples sure but never oranges or pineapple. It’s very pretty and I’m sure it is tasty. Love the garnish… 🙂 I recently saw pineapple flowers on Pinterest. Either dried or fresh…
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Thank you Judy, I’m glad you liked the recipe. I find many fruits suitable for savory dishes, especially soups/stews. They add such nice flavor and aroma, and up the nutritional values at the same time.
I used to make dried pineapple flowers to serve with ice cream. So good! 🙂
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I’m always amazed how many ingredients/recipes I have not tried 🙂 That’s why blogging is so informative!
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It is really amazing! 🙂
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What a delightful combination of vegetables and fruits! I looks like a perfect antidote to a dreary winter day.
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What a unique combo of fruits and veggies. Trying this soon
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Thank you Nisha, I’m glad you liked the soup. It was very tasty. I hope you’ll enjoy it. 🙂
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Perfect winter soup💛
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Thank you! 🙂
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Healthy way fruit, vegetable combination and color looks so great. 👍
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Thank you Suni, I’m glad you liked the recipe. This combination worked so well. 🙂
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What lovely combo I have used oranges but haven’t thought of pineapple and we have so much of it here..definitely one to try it looks and sounds amazing, Ronit…Happy New Year 🙂 x
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Thank you Carol, I’m glad you liked the recipe. Adding pineapple was a last minute idea, but it worked so well, no doubt I’ll be using it again. I’m sure it would be even better with the fresh pineapples you have. Hope you’ll enjoy it.
Happy New Year to you too! 🙂
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I’m sure we will, Ronit I think those last minute ideas can often bring us that special unexpected zing… Happy cooking and creating, Ronit 🙏x
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All I can say is WOW! So much beta carotene in that soup I feel healthier just reading the recipe!
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Thank you Blaine, I’m glad to hear! 🙂
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Orange is such a happy color. You brightened my day and whet my appetite. 🍃🍊
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So true Gail. it works like magic! 🙂
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This looks tasty and easy. I don’t usually like tropical fruits but i feel like pineapple is just fit for this recipe
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Thank you Matteo, I’m glad you liked the recipe. The pineapple worked really well here, but you can definitely make the soup without it, as the orange also gives fruity flavor and aroma to the soup. 🙂
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Perfect for this weather 😊😋
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Thank you Tina, it definitely was! 🙂
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That look so beautiful and tempting !
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Thank you Nisha, I’m glad you liked the soup. It was delicious. 🙂
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That colour sure should make any day brighter, and sounds so nutritious, too!
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Thank you Irene, I’m glad you liked the soup. It was a tasty and healthy way to uplift the spirit on a gloomy grey day! 🙂
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This lovely looking and delicious soup can bring sunshine to any cloudy day. I was reading the description in the beginning and the way you kept on adding and after another fruit made me salivating😋😋😋😋
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Thank you Deeksha, I’m glad you liked the soup. It was great to have on a gloomy day. Cooking with “this and that” is my favorite! 🙂
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Fabulous blog
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Thank you. 🙂
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Wow, looks yummy and never thought of having pineapple in soup. Sounds so delicious
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Thank you Chelvi, I’m glad you liked the soup. The pineapple added wonderful flavor and aroma to the soup. Worth trying! 🙂
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Looks so appetizing! Love the beautiful medley of vegetables & fruits. Thanks so much for sharing a wonderful recipe.
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Thank you Megala, I’m glad you liked the soup. It was very tasty. It’s my pleasure to share. 🙂
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Such a wonderful combination of ingredients.. looks awesome
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Thank you Ruchi, I’m glad you liked the soup. It was very tasty. 🙂
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