This post is also available in: עברית (Hebrew)
I was asked this week what is my favorite book in all times.
While pondering with this question in mind, confident I’m not going to have an answer, since how can one choose only one book, when a book goes well with a time in your life, a certain mood, your age, your perspective, and all of these change over and over again. I tried to remember what was the first book I have ever read, not being read to, but what is the real, thick book that made an impression on me.
It wasn’t simple. I was a real bookworm as a child, I guess a combination of not having so many friends and a good city library nearby. After I finished with the books we had in our house, and on times when the library was closed, I used to go to our neighbours’ house, where they had a huge library with lots of interesting books. The first one that comes to mind is “Pollyanna”. I am sure I read a few dozens more there, I wonder what makes you remember one years after and forget another a few months later.
It was a time where I thought I’d be a writer when I grow up. Ever since I can remember I was talking and writing, writing and talking, probably more in the order of talking and writing.
Life took the more practical path when I grew up, perhaps this blog is my correction.
I remembered also how I hated soups back then, and vegetables in general. We used to count the “stars” (pasta) in my soup and I could finish it only when I ate a sufficient amount of them. Lucky for me my mom liked her lunch naps, when I used to go quietly out and throw the soup to the trash.
Life have made their turns on these matters as well, and today I eat lots of vegetables (with pleasure!), and soups are my best friends.
This soup, as opposed to others, won’t force you to watch a pot (that we all know won’t boil that way), rather roast the vegetables in the oven, and then only slightly heat them and blend, and that is assuming you won’t finish the o so tasty roasted vegetables straights from the pan itself.
The Dishometer Rating:
- 6 red peppers, cut to large stripes
- 2 large carrots, peeled and cut to a few pieces
- 1 onion, peeled and cut to its layers
- 1 garlic head
- a bit of olive oil
- 2 cups water
- 2 tea spoons salt
- ¼ tea spoon pepper
- ½ tea spoon smoked paprika
- optional: cashew cream made from one cup cashew, ¾ cup water and juice from half a lemon, blended thoroughly until smooth
- for serving: lemon, scallions/chives, pinenuts and/or some grated Brazil nuts
- Place all the vegetables in a large pan, spread some olive oil on top using a brush, spread some salt, and place in an oven pre-heated to 200 C.
- The garlic head will be ready first (should take about 15 minutes), you will know by the wonderful smell it will spread, and you can make sure by checking with a toothpick that it is really soft. The rest of the vegetables will take a bit more than half an hour to completely roast (make sure the peppers get a bit black and their peeling starts to peel off of them). Move the peppers stripes to a box and seal it. Let them "sweat" in the box for a few minutes (this will make peeling them much easier), open and remove their peelings.
- Place all the vegetables in a pot, add 2 cups of water and the spices, blend with a hand blender, bring to a boil and remove from heat.
- Serve with a bit of scallions/chives, a squeeze of fresh lemon juice, and optionally cashew cream.
P.S.
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Moran