Preheat oven to 400° F.
Wash and peel 1 pound of fresh, raw carrots. Cut into approximately 2 inch long pieces. Sprinkle with 2 teaspoons of olive oil and some kosher salt. Roast about 30 minutes, turning once so they brown a bit on both sides.
About 15 minutes before the carrots are done, heat 1 TBSP of olive oil in the bottom of a soup kettle. Add 1 cup of chopped yellow onions, 2 bay leaves, salt and pepper and sauté until transparent, about five minutes.
Crush two garlic cloves and toss in to the onions and sauté for a few more minutes.
Add one can of diced tomatoes with green chiles and 4 cups of vegetable broth. Season with salt and pepper.
Bring to a boil and then turn down to a simmer.
Remove the carrots from the oven and add to the soup. Cover and let simmer for 20 minutes.
Cool and puree in a blender, Magic Bullet, or with an immersion blender until smooth.
Drain 2 cans of cooked black beans. Strain and rinse the beans with water. Add to the soup and stir in gently. Cook on low heat about five minutes, until beans are done.
Serve. You could top with parsley, if you have it. Cilantro or pumpkin seeds would be delicious, too. Some red pepper flakes would heat it up if you dare. You could also add a dollop of sour cream, but then it would not be vegan. Makes 10 cups of soup.
This is a delicious blend of heat from the tomatoes and chiles and the rich, deep sweetness of the carrots with a bit of smokiness from the roasting. It’s delicious.
So, the recipe began with The Minnesota Farmer’s Market Cookbook I am reviewing for my book review blog. I will note the adjustments I made to the recipe.
- 2 bay leaves
- 10 coffee beans
- 2 tsp dried red pepper flakes
- 1 teaspoon dried thyme
- 3–4 large garlic cloves, minced
- 1⁄2 yellow onion, diced (The cookbook called for red, I don’t have any on hand.)
- 1⁄4 cup olive oil (This seemed like a lot, but I decided to trust the recipe. It is the right amount.)
- Salt and Pepper
- 1⁄2 cup white wine (The recipe calls for vermouth, but I didn’t want to buy something when I had white wine which worked perfectly well.)
- 2 cups yellow split peas
- 8 cups water
- 1 tablespoon good balsamic vinegar
Heat the olive oil, add the thyme, red chili peppers, and coffee beans. Add chopped yellow onion, salt and pepper, two bay leaves, and smashed garlic. Add salt and pepper. Cook on medium low until onions are tender, but not caramelized.
Add white wine and turn heat to medium. Cook ten minutes or so, until alcohol is cooked off.
Toss in the split peas, salt, pepper and water and turn heat up to a low boil for about an hour to 90 minutes until the peas are tender. Check frequently, stirring so it does not burn or stick to the bottom.
Using a slotted spoon remove the bay leaves and coffee beans and let cool. The book does not mention doing this, but it just makes sense. However, I missed one coffee bean (it must have been a small one) so it got blended up in the blender, hence a few tiny brown flakes in the soup. This was not enough to ruin the soup, but I think blending all the beans into the soup would be a disaster.
Blend in batches in a magic bullet, blender or with immersion blender.
So this soup is magical, rich and creamy with no dairy, smoky and rich in flavor without bacon or ham. Those coffee beans were an intriguing idea and they worked a treat. The splash of balsamic vinegar gives it a fresh and light lift that is what you taste first before it deepens to the smoky umami of the peas and ends on the gentle heat of the peppers.
I have an abundance of pears so I decided on making a pear soup. One of my favorite soups is Pear & Parsnip Soup but I didn’t have any parsnips. I had a delicata squash though and thought it looked promising.
- 2 TBSP olive oil
- 2 cups diced yellow onion
- 1 tsp dried thyme
- 1 Delicata squash
- 3 small pears or 2 large pears
- 1/4 cup white wine
- 32 oz. or 4 cups of vegetable broth
- salt and pepper
- kosher salt
I put my soup kettle on a low medium with the olive oil. I added the diced onions and dried thyme, letting them slowly cook until transparent.
Meanwhile, I peeled and chopped up the squash, reserving the seeds. It made about 2 cups of chopped up squash, perhaps a little bit over. Adding the squash to the pot, I stirred and let cook for 3 to 5 minutes. While they cooked, I peeled and chopped up the pears and added them to the pot and let it cook a couple more minutes before tossing in the wine and the broth. I turned up the heat so it began to simmer and let cook for about 20 minutes.
While the soup was cooking, I rinsed the seeds in water and cleaned away the stringy pulp. Pushing the pulp against the strainer mesh helped in cleaning it away. I then heated a cast iron skillet in a dry pan with no oil to a notch above medium. I tossed the seeds in and toasted them with some kosher salt until toasty brown, stirring frequently so they did not burn. These I set aside for garnish.
I let the soup cook until the squash was tender and puréed with an immersion blender. Serving with a few squash seeds on top, it was a delicious soup. The flavor of the wine comes through without overpowering the soup. The sweetness of the pears and the squash make it lush and slightly sweet. It is a light and refreshing soup. This makes six servings.
The Oregon Food Bank Harvest Share gave huge bags of tomatoes. As soon as I saw the tomatoes I thought of making tomato soup with basil. They also gave out big bags of rocket, a peppery salad green that is wonderful as an accent and highlight in salad but a bit strong on its own. I thought it might make a good flavor accent in the soup. It worked.
This is a recipe that will make almost four quarts of soup, enough to freeze for later and enough for several servings. Enough to share with friends.
In terms of prep, do not worry about chopping things fine. I only cut the onions in quarters. After all, it’s all going to be pureed anyway.
Put a big stock pot with a cover on medium heat. Add 2 tbsp of olive oil. Add 2 yellow onions. I cut into quarters, but you can dice if you like. Crush 6 cloves of garlic and toss in after the onions are nearly softened.
Toss in the bag of tomatoes, about four pounds or so. I poked the tomatoes with a knife just to make them release their liquid faster. Add salt and pepper. Put the lid on top. It needs to fit tightly because I am not adding any water. Leave it to cook for 20-30 minutes and check. There should be plenty of liquid with no need for water or broth.
Add 1 cup of fresh basil and 2 cups of rocket. Add salt and pepper. Put the lid back on for another 10 minutes.
Let cool and puree with an immersion blender, regular blender or a Magic Bullet.
This makes a great tart, peppery tomato soup. The flavors are really rich and deep, with a lovely tang. I served with just a bit of fresh rocket on top. It keeps well because tomato is very acidic and there is no dairy in it.
Since this will be pureed, there is no need to dice or chop finely. Big chunks are just fine, so long as they can cook evenly and will fit in blender or Magic Bullet.
Heat 3 TBSP of butter (or olive oil for vegan option) at medium low (4 on a 10 point electric dial) in a large stock pot. Add 2 yellow onions and a bunch of celery, all chopped. Add salt and pepper. Cook until the onions have sweat and are translucent.
While that’s cooking, chop up 4 large or 6 small apples. I used some Galas and a Pink Lady. Eating apples, not cooking apples because we are not adding any sugar. Crush and peel 3 cloves of garlic. Add the apples and garlic to the stock pot. Add tsp of thyme. Add salt and pepper. Put the lid on a let cook about five minutes.
Meanwhile peel and chunk the celeriac. Add to the crock pot with 1 quart of vegetable broth. Add salt and pepper. Bring heat up to medium. When everything is tender, remove from heat and let cool.
After it’s cooled down, puree with an immersion blender, blender or Magic Bullet. Serve hot with a bit of chopped parsley and toasted pumpkin seeds and, if you’re feeling ambitious, some thinly sliced pear grilled on a hot burner. I accidentally spilled enough pumpkins seeds to two servings in this picture. They were delicious, though.
The soup is a smooth, mildly tart puree with a delicious, rich flavor. There’s a nice bit of bitter heartiness from the celery that is lightened and balanced by the apples, the onions adding some bright notes and of course, celeriac is always delicious.
This makes about 8 servings, but it also tastes better as leftovers. In fact, it’s so much better the next day that I didn’t eat it the day I made it but let it wait overnight. Unlike most celeriac purees, I don’t add any cream so it will keep several days and can also be frozen.
It has been incredibly hot here in Oregon – a heat wave the likes of which I never imagined for this temperate state. Nonetheless, I was in the mood for soup. Of course, I made it in the cooler early morning along with breakfast, long before lunch time and then just heated it up when it was time to eat it. The thing is, Mom was right about soup. There is no reason not to serve soup when it is hot, you just have to serve the right soup. By that she meant a soup that avoid lots of carbs. This soup does that.
- 1 tbsp olive oil
- 1 tsp cumin
- 1 large white onion, diced
- 4 cloves garlic, minced
- 1 cup of red chard stems, diced
- 2 tbsp white wine vinegar
- 11 oz linguiça, sliced thinly
- 2 bay leaves
- 8 cups water
- 1 can cannellini beans
- 1 can diced tomatoes with chiles
- 3 cups chopped red chard leaves
- 3 cups chopped cabbage
- Salt and pepper
To make the soup, I put a tablespoon of olive oil in my stock pot and added 1 tsp of cumin and salt and pepper. Then I added the onions to sauté and get tender. When the onions were tender, I added the red chard stems and minced garlic. I added some white wine vinegar and let the stems cook and absorb the vinegar. This gives them a brighter, less earthy flavor. I also added some salt and pepper. Adding a bit of salt and pepper at each stage layers the flavors so everything is seasoned and, counter-intuitively, you will be less likely to over-season.
Next I added the linguiça and let them cook to bring out a a bit more flavor before adding the water and bay leaves. I let this all simmer for about 10 minutes, then I added the beans and tomatoes and some salt and pepper. I let cook another 10 minutes or so and added the cabbage and chard leaves, with some salt and pepper. Another 5 – 7 minutes and it was done. I let it cool just a bit before serving.
This is delicious, though it makes far more than a single serving. More like 10 servings, but soup only gets better the next day. The vegetables are not overdone, the cabbage and chard complement each other beautifully, the linguiça makes such a rich and flavorful broth.