EASY GOING VEGGIE SOUP!

We just celebrated the fall equinox about two weeks ago and it has delivered us into a glorious fall season. The weather is begging us to walk and enjoy the outside.

People are sitting in the park and others are walking their dogs – it is a friendly, easy-going time of the year before we rush pell-mell into the upbeat holiday rhythm. There was a man playing his saxophone in front of the gazebo and since we are America's home town, well, it was a play on New Orleans, another great American town.

Already there are some homes showcasing their fun and scary Halloween decorations and we can see hints of fall colors in the leaves. They are, for the most part, still on the trees. The Farmer's Market is also showcasing – edibles and more edibles. This week's harvest promises tomatoes, chard, beets, eggplant, peppers and green beans. Ah, sounds like soup to me!

I have recently discovered a quick and easy soup that is both delicious and hearty. It calls for any number of veggies. Using what you have on hand is the best way to go and that way it gets the refer ready to load up with next week's abundant harvest. Use onions, garlic and celery as your base veggies and add any others you want according to your taste and whatever is on hand.

 

EASY-GOING VEGGIE SOUP

1 qt. plus one 8 to14 oz. can Organic Vegetable broth

14 oz. can White Beans, drained and rinsed

Olive Oil

Salt and Pepper

Onion or leek, chopped

Potatoes-2 small red or white, cut into 1” cubes

Garlic-4 cloves, chopped

Carrots-2, chopped

Celery-2, chopped

Mushrooms-about 6 large chopped or one small can, drained

Green Beans-one handful cut into 1” slices

Spinach or chard – chopped 1/4” Chiffonade style

Parsley, 1/3 cup, minced

Leftover rice or pasta, heated

Prepare all veggies into separate bowls and set aside.

Using a heavy soup pot, saute veggies in about ¼ cup olive oil and in this order: start with onion and or leek, and saute for about 5 minutes, then add the potatoes, garlic, carrots and celery. Mix well with the oil, and saute for another 5 or so minutes. Then add mushrooms, and green beans for another 5 minutes and finally, add the spinach or chard. Be sure to stir well to coat with oil – add more oil only if needed (but not too much!) Stir well as the mixture cooks and cook only until moderately tender but not done.

Add the broth and season with salt and pepper to taste. Simmer on low for about 20 minutes until all veggies are cooked fork-tender. Add the can of beans and heat for about 3 minutes. Turn off the flame.

Serve over rice or cooked pasta. I do not add these to the soup because they seem to absorb the liquid but instead serve this way: put the rice or pasta in each bowl, spoon a portion of the veggies and then gently ladle the soup. Serve with cheese toast or bread and butter.

The Root of the Matter

We have a snow forecast for tonight so I am thinking of soup. And when I think of soup I think of lots of veggies. With the Farmers Market opening still a month away, I want to present you with a yummy, comforting pot of soup you can make for dinner and then eat for a few more meals after that.

Root veggies are the actual roots of plants and are used for cooking and for medicinal purposes. Some are taproots such as beets, turnips and carrots and others are tuberous roots such as sweet potatoes. These are very dense plants packed full of carbs and can many times be used instead of the typical carb side dishes such as potatoes or rice.

My friend Janet lives out in the country where many of these veggies are grown and harvested and then sold at the Farmers Market. She has shared this recipe with me and I am passing it along to you. The soup has a rich aroma, is full of nutrients and will please your palate as well. Enjoy!

 

JANET'S ROASTED WINTER VEGETABLE SOUP

1 large sweet potato
3 red/gold potatoes, unpeeled
3 carrots
½ butternut squash
2 turnips
1 onion cut in 8ths
8 cloves garlic, rough chopped
½ cup olive oil
onion powder
granulated garlic
fresh ground pepper
½ tsp. Smoked chipotle or regular paprika
1 tsp. Kosher or sea salt
1-2 quarts vegetable or chicken broth or stock
2 celery stalks with tops, thinly sliced
½ cup milk or half and half
Parmesan croutons

Preheat oven to 425

1. Cut up (1 inch cubes) the potatoes, carrots, squash and turnips.
2. Combine in a large bowl with onion and garlic.
3. Drizzle with ¼ c. olive oil. Sprinkle with all seasonings except salt.
4. Stir well to distribute seasonings. Line baking or sheet pan with parchment paper or foil and spray lightly with oil, spread veggies out on top.
5. Sprinkle with 1 tsp. kosher or sea salt.
6. Cook in 425* oven, covered with foil, for 45 minutes.  Stir vegetables and bake uncovered until soft and brown on the edges (20-30 minutes).
7. Place roasted vegetables in a stock pan or pot with 1 quart or more of vegetable or chicken stock.  Add two thinly sliced celery stalks, including leaves.   Bring to a low boil, reduce heat and simmer for 15 minutes. 
8. Puree soup in food processor or with an immersion blender.  More broth can be added if soup is too thick. 
9. Add ½ c. of milk or half and half, heat until warm.
10. Serve with Parmesan croutons.   

(Okay to vary the amounts and types of root vegetables.  Adjust seasoning to the amount of vegetables you use.)

Is it a fruit or a vegetable?

Butternut squash, a winter squash, is a fruit believe it or not! It can be roasted, pureed for soup or mashed into muffins and breads. It can be served either sweet or savory. It is a great winter soup and would be a good way to top off the season.

My favorite soup in the world is Butternut Squash Soup. It has a velvety, creamy texture and can be made from simple ingredients. The most difficult part of using a Butternut Squash is peeling it and I have found a fool-proof way to do this. See step one in the recipe below.

 

BUTTERNUT SQUASH SOUP

One butternut squash, peeled, seeded and cut into 1/2" pieces, about 5-6 Cups

One Qt. Vegetable broth or stock

One can unsweetened coconut milk (14oz.)

2 - 4 Tb olive oil

2 shallots, chopped

4 garlic cloves, chopped

One leek sliced thin (white part only)

Curry powder - 1tsp. dry

Tumeric - 1tsp. dry

Ginger - 1 tsp. dry

Salt to taste

1. To peel and seed squash: punch with tip of knife several times, put in microwave for 4 minutes on each side. Remove, cut in half horizontally and let cool. When cool, peel, than cut lengthwise, take out seeds then chop into 1/2” pieces.

2. Cook shallots, garlic, and leek with a tiny bit of seasonings (curry, tumeric, ginger) in the  oil using a heavy sauce pan or pot over medium heat, stirring, until all are softened. 

3. Add cubed squash and salt and saute until squash softens, about 6 or so minutes.  Add broth and coconut milk and simmer, covered, until squash is very tender,  about 20 - 25 minutes.

4. Puree soup with immersion blender or in blender - work in small batches and be very cautious with the hot liquid. Puree until smooth.  Be careful - hot! 

5. Put into the pot to keep warm, taste and re-season. 

Serve with toasted squash seeds or croutons; rice or quinoa.

Enjoy!