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Forgotten Soup

User Rating 4.5 Star Rating (2 Reviews)


Forgotten Soup

Forgotten Soup

Photo © John L. Crow
Hearty and filling, this root vegetable based soup, made with so-called 'forgotten vegetables', will keep you extra warm this winter. Serve my Forgotten Soup with buttered bread. I recommend sourdough or pumpkin-corn bread.


  • 13 cups vegetable stock (3 liters)
  • 4 turnip-rooted parsleys
  • 2 large beets
  • 2 kohlrabi
  • 1 celeriac root
  • 2 large sweet potatoes
  • 1 red cabbage
  • 1 tsp paprika
  • 2 tbsp tomato paste
  • 1 tbsp sambal (or chile paste)
  • 4 cups tinned butter beans or tinned lima beans (800 g), rinsed and drained
  • 1 tbsp butter
  • 1/2 tsp freshly grated nutmeg
  • Salt & Pepper


Add the vegetable stock to a large soup pot and bring to the boil. Add all the vegetables to the pot and simmer until softened. Now add the paprika, tomato paste and sambal (chile paste), along with the beans. Puree with a stick blender until smooth. Stir in the butter, nutmeg and salt & pepper. Adjust seasoning to taste.

Makes a large pot of soup.


Regular carrots, potatoes, cabbage, parsnips and other root vegetables will make fine substitutions for any of the ingredients you cannot find.

User Reviews

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 5 out of 5
ForgottenSoup, Member MaryAustinTx

I made this yesterday..it was wonderful! I had to cut the ingredients by half I was concerned about making too much but it was still one of the best soups I have ever tasted! I will make it again very soon.

2 out of 3 people found this helpful.

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