Sweet Round the World Stew for World Cup Enthusiasts
* This is a guest post by Alexis Bonari
Inspired by this year World Cup events in South Africa, here’s a hearty soup for soccer fans everywhere!
Greetings World Cup fans! Wish all this excitement at hand, I’m pretty sure you’re getting all kinds of hungry, so why not celebrate the festivities with a sweet meal, inspired by South African cuisine, for the Soccer lover in you! It’s simple, and more importantly, it’s delicious!
Here we go!
8 cups water
1 cup cubed Jerusalem artichoke
1 cup shredded Kale (1/2” to 1” strips)
2 cups cooked pork (cubed or pulled)
4 tablespoons organic vegetable bullion paste
4 medium potatoes cubed
1 medium sweet onion
1 1/2 cups of cooked Basmati rice (any rice will do)
1 cup coked Quinoa
2 tablespoons sugar, agave or honey
2 heaping teaspoons dried ginger
1/4 cup dried parsley
pinch of black pepper
salt to taste
Optional garnish with Italian parsley
Heat water to a boil and add the Potato, bullion, parsley, onion, ginger and sugar. Cover and boil for 10 min. Reduce heat to medium and add artichoke, kale, pork, rice, quinoa, and pepper. Cover and cook for 10 min. Turn off burner and let sit uncovered for 10 to 15 min. Taste and add salt as desired. Add parsley Garnish. For a zippier soup add a squeeze of fresh lemon before you serve.
This dish is a true round the world experience. First we travel to the Andean region of South America for the quinoa, a much overlooked psuedo-grain in America. Quinoa is not a grain or cereal and is closely related to beets and spinach. Great for a grain like texture.
Next were off to India with the firm texture of Basmati rice. The rice is long grain and grown in India and Pakistan. It is prized for it’s characteristic free flowing and fragrant nature. Basmati comes in two varieties, white and brown.
The Jerusalem artichoke whisks us back in time to North America and the Native American Indians. The Native Americans were the first cultivators of this flavorful tuber that has been gaining much popularity as a prized soup ingredient. No need to peel this tuber, simply scrub it well and remove any protruding spikes or blemishes. These tasty curiosities are a member of the daisy family and instead of starch the tubers store the carbohydrate inulin (not insulin), making them a source of fructose. They are also high in potassium, so if you don’t like bananas give these a go.
Off to Europe we go as we enjoy the mild, fresh flavor of Kale, a member of the cabbage family and once the most popular leafy vegetable in all of Europe. The Irish love to mix it with potatoes or serve it with sausage on Halloween. Kale is a powerful antioxidant and has anti-inflammatory properties and is widely enjoyed throughout East Africa.
Finally we land in Asia to sample it’s ginger. Ginger is prized throughout the world for it’s pungent flavor and healing properties.
I am not normally a fan of soups made with ginger, however, I wanted to give it another try and accidentally spilled too much in the pot. Instead of fretting I decided to use many different things and make it an experiment. I was so pleased with the result I wrote down the recipe as soon as I tasted it. The sweet blend of the parsley, artichoke and ginger compliment each other in a quite unexpected way. This soup has a very soft yet exotic flavor. One of my favorite accidents this year. Hope you enjoy!
Bio: Alexis Bonari is a freelance writer and blog junkie. She is currently a resident blogger at onlinedegrees.org, researching areas of online education programs. In her spare time, she enjoys square-foot gardening, swimming, and avoiding her laptop.
Image by noisecollusion
=> If you are interested in writing for Sweets Foods Blog, check out the Guest Post Guidelines here.
If you enjoyed your read:
Subscribe in a RSS reader or get updates by Email!
If you liked this post, don’t forget to use the social buttons below to share on your favorite social sites.