‘Marak Katom’ – Orange Soup

‘Marak Katom’ – Orange Soup

by: Ruth Nieman

A thick, hearty broth for the autumnal, cooler days, that has become one of Israel’s most popular soups and heralded a national dish. Made from a plethora of orange-coloured vegetables including the seasonal pumpkin or squash, it is flavoured with fragrant herbs and warming spices to give a ray of sunshine in every mouthful.  

My recipe for orange soup is delicious on its own, but even better with a swirl of cream, some sautéed chestnuts or toasted pumpkin seeds sprinkled on top, and always with a hunk of warm bread. This soup freezes well, but will keep fresh in the refrigerator for 5 days, if it lasts that long… 

---

Ingredients

• 3-4 tablespoons of extra virgin olive oil 

• 1 white onion, roughly chopped 

• 4 carrots, peeled & roughly chopped 

• 1 sweet potato, peeled & roughly chopped 

• 1 butternut squash or large piece of pumpkin, peeled & roughly chopped 

• 1 orange bell pepper, deseeded & roughly chopped 

• 2 tablespoons of fresh thyme leaves 

• 1 teaspoon baharat 

• a good grating of fresh nutmeg 

• salt & pepper 

• 750 mls of good quality vegetable stock 

• double cream, chestnuts, pumpkin seeds & thyme leaves, for garnish 

Directions 

1. Put the olive oil into a large saucepan with the chopped onion, carrots & sweet potato, cook on a medium heat for 5-8 minutes stirring occasionally to coat all the vegetables in the oil & to avoid sticking to the base of the pan, add the butternut squash and pepper, mix well to combine & cook for a further 10 minutes until all the vegetables have taken on a little colour & have begun to soften 

2. Add the thyme leaves & spices, season well with salt & pepper & mix to combine, add the stock, covering all the vegetables & bring to the boil, reduce the heat and simmer for 45 minutes until all the vegetables are soft, turn off the heat & leave to cool for 5-10 minutes 

3. Blitz the soup in a blender or with a hand-held stick until a thick liquid, leaving some of the vegetables chunky for added texture, reheat until piping hot and serve with the garnish of your choice and some bread 

November's recipe by food writer and author Ruth Nieman is inspired by the culinary culture of Israel’s diverse cuisine and its biblical landscape. More of her meanderings and recipes can be savoured at Cultural Bites.   

---