Winter Veggie Squash Soup with Broth

Ingredients

Estimated total cost: €3.03 · €0.76/serving

• 4 white peppercorns, plus 1/2 teaspoon ground white pepperEst. price €0.08–€0.20
• 3 sprigs fresh cilantro, chopped, plus 8 cilantro leavesEst. price €0.25–€0.60
• 1 cup chicken stockEst. price €0.50–€1.50
• 2 cups waterEst. price €0.00–€0.02
• 4 cloves garlic, mincedEst. price €0.20–€0.50
• 2 cups peeled and diced winter squashEst. price €1.50–€3.50
• 3 tablespoons thin Thai soy sauce (preferably Healthy Boy brand)Est. price €0.30–€0.75
• 2 tablespoons dark Thai soy sauceEst. price €0.20–€0.60

Steps

1. 1

   Crush the cilantro sprigs along with the whole white peppercorns using a mortar and pestle until they form a coarse mixture.

2. 2

   Begin by heating a soup pot over medium-high heat. Bring the chicken stock and water to a boil in the pot. Add the white pepper mixture, garlic, and squash once the liquid is boiling.

3. 3

   Bring the mixture back to a boil, then stir in the soy sauces. Cover the pot and simmer until the squash reaches a tender consistency when pierced with a fork, approximately 7 minutes.

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• Cultural note

  Squash soup has a long history in many cultures, including Native American and European cuisines. The addition of Thai soy sauces and cilantro in this recipe adds a unique fusion of flavors, combining both traditional and modern influences.

• Seasonal note

  Winter squash is in season during the fall and winter months, making this soup a perfect warm and comforting dish for the colder seasons.

• Health note

  This Winter Veggie Squash Soup is a nutritious choice, providing a good source of fiber, vitamins A and C, and low in calories and fat. The soup is also relatively low in sodium compared to other store-bought options.