Fellow Cooto Soup

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Here’s a soup for the season that’s hearty and full of autumn’s finest, perfect for warming you up. (Rcp# 76)

Ingredients for ‘Fellow Cooto Soup’

  • 110-120 g parsnips
  • 20-30 g red beetroot
  • 175-180 g hokkaido pumpkin (pumpkin flesh without peel or seeds)
  • 50 g fennel bulb
  • Half of a ripe avocado, peeled, roughly chopped or mashed (can be frozen)
  • 7-10 pre-cooked chestnuts, crumbled
  • 1 liter of self made broth (see recipes [‘AnyBroth’] or [‘Vegetable Broth’])
  • 3-4 tablespoons of fresh or frozen herbs (parsley, chives, basil, arugula)
  • 100 ml olive water (water from an olive jar, green ones preferably)
  • 2 tablespoons of dried and salted tomatoes, chopped into small pieces
  • 2 large sage leaves
  • Freshly ground nutmeg
  • A pinch of ground caraway
  • A knife tip of ginger powder
  • Two tablespoons of olive oil
  • 1 tablespoon of agave syrup
  • 2 tablespoons of apple pulp
  • 100-150 grams of smoked tofu (or any other ready-to-eat, salty, smoky protein source)
  • 4-5 tablespoons of coconut yogurt
  • You will also need a large soup pot that holds at least three liters.

Cooking Instructions for ‘Fellow Cooto Soup’

  1. Cut the fennel, parsnips, and red beets into pieces no larger than a sugar cube.
  2. Cut the pumpkin flesh into small cubes or wedges.
  3. Heat 500 ml of broth with avocado, beets, parsnips, fennel, and pumpkin. Bring to a boil for five minutes, then reduce the heat and simmer for 15 to 20 minutes.
  4. In a bowl, combine the other half of the broth with the dried tomato pieces, crumbled chestnuts, chopped herbs, caraway, and nutmeg.
  5. Turn off the heat under the pot when the beets and parsnips are done (poke them with a fork to check). Add the olive water, then blend with a wand blender.
  6. Combine the cold ingredients with the blended hot sauce, ginger powder, and sage leaves.
  7. Reheat the soup and bring it to a brief boil. Stir well so that it does not burn. Then, turn off the heat and let it rest for five minutes with the lid on and a wooden spoon wedged under it.
  8. Cube and sauté the protein source, warming and browning it slightly if needed (like with smoked tofu) and set aside on a plate.
  9. Add olive oil, agave syrup, and apple pulp to the soup. Remove the sage leaves.
  10. Distribute the soup among soup plates, adding pieces of the protein source and a tablespoon of coconut yogurt to each.

Side Notes:

  • The name: When I created this soup, someone who shared it wrote a poem about it, thereby naming it. It’s about how it seems to be a savvy tomato soup because of the color from the red beetroot, but it isn’t.

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