Today I made Autumn and Winter Soup. The recipe is from The Balanced Plate, by Renée Loux. The recipe is below: INGREDIENTS:
1 large yellow onion, diced
1 red onion, diced
4-6 shallots, peeled and chopped
3 cloves garlic, minced
2 carrots, scrubbed or peeled and roughly chopped
2 parsnips or 2 to 3 turnips, scrubbed or peeled and roughly chopped
2 ribs celery, roughly chopped
1 medium sweet potato or yam, peeled and roughly chopped, or 1/2 winter squash (red kuri, kabocha, or butternut), peeled and seeded
4" sprig rosemary
2 tsp fresh thyme or 1 tsp dried
1/2 tsp chipolte pepper(optional)
4 cups Hearty Vegetable Stock (I used water)
4-6 tbsp olive oil
1-1.5 cup parsley leaves
2-3 tbsp fresh oregano
sea salt
freshly ground black pepper
In a medium large stockpot, place the yellow and red onions; shallots; garlic; carrots; parsnips or turnips; celery; sweet potato, yam, or squash; rosemary; thyme; and chipolte (if desired). Cover with stock by 1". Bring to a boil. Reduce heat and simmer for about 15 minutes, or until the vegetables are soft enough to easily pierce with a fork. Using a blender, blend until soup is smooth. Add the olive oil, parsley, oregano and salt and pepper. Adjust to taste.
