The season is changing– I feel it when I tuck into bed at night, and when I watch sunrise these mornings. “Seasons changing I can smell it in the air I can see it in their paintings And I can hear it in the wind, hear it rise and descend Through the many colored trees, forms a many colored breeze Made of many colored leaves, departing ever so gracefully” (Elephant Revival, Ring Around the Moon)… The Autumnal Equinox is next week, reminding me of work to be done timely, and of the need for balance. My thoughts turn to experimenting making chutney with a friend’s fresh figs (more on that in another post) and to making soup… for an Equinox Party! Thus this experiment with a new fall root soup that fits into a darkness and light/black and white color palette. Yum.
- 4 medium turnips, peeled and chopped
- 1 medium-large parship, peeled and chopped
- 1 medium-large red potato, peeled and chopped
- 1 large yellow onion, chopped
- 1-2t dried rosemary
- 1/4t salt and fresh ground black pepper to taste
- 2-3 sprigs of fresh lemon thyme from my garden (or 1/2t or so dried)
- 1/2 cube Celfibr brand vegetable bouillon dissolved in 1c hot water
- 3-4 additional c water
- 1/2-1 c milk if desire creaminess
Saute onion in large soup pot in 1-2T butter or olive oil for 2 min or so, then add red potato and saute for another 3-4 minutes before adding peeled and chopped turnips and parsnip, rosemary and lemon thyme. Stir well, then add 1c vegetable bouillon broth and 2c fresh water, cover and simmer until vegetables are soft, about 10 minutes. Check for full softness, then remove from heat, add salt and black pepper. Allow to cool enough to then puree in blender. Adjust consistency with milk unless you’re serving this vegan so use fresh water or additional fresh vegetable broth if you happen to have some on hand. Garnish with roasted pumpkin seeds. Yum!
A close friend has a spring head cold– and I’m thinking of making soup, so of course I started thinking of making something healing that I could share with her. The last recipe she shared with me was for yummy cashew cream (more on that later); this made me think to revisit my carrot ginger soup recipe. I tried adding soaked cashews to provide protein and rich mouth feel. In this version, I added 3/4 cup of soaked then drained cashews pureed into smoothness before being stirred into the soup, omitted the celery (because the pureed cashews provide the soup with texture), and added a chopped yellow pepper for additional vitamin C and brightness of flavor. Yum!
- 1 medium yellow onion, chopped
- 7-8 medium carrots, chopped
- 1 small jewel yam, chopped
- 2 stalks celery, chopped
- 1 medium clove garlic
- 1 t finely chopped fresh ginger root
- 2 t marjoram
- 2 t basil
- 1 28 oz can organic diced tomatoes
- 2-3 T apple cider vinegar
- 1/2 cube Celifibr brand vegetable bullion dissolved in 1 cup hot water
- 5 additional cups water
- 1/2 t sea salt and black pepper to taste
Using large soup pot with lid, saute chopped onions in 2-3 T olive oil. Add chopped carrots, yam, celery, pressed garlic, finely chopped ginger, and spices. Stir well to coat veggies in spices. Add tomatoes. Add dissolved vegetable bullion and additional water. Stir well. Partially cover and bring up to simmer over medium heat, then reduce heat to medium low and simmer covered for 30-60 minutes (depending on size of chopped carrots and yams), checking carrots and yam for softness. Soup is done cooking when carrots and yam are fully soft. Add salt and black pepper to taste. Remove from heat and allow to cool before carefully pureeing in small batches in blender (fill blender less than half full to avoid it exploding with too hot soup). Return pureed soup to soup pot: add up to a cup of additional water as necessary to achieve desired consistency. Heat then serve topped with roasted pumpkin seeds. High in Vitamin A and zinc, great choice for those with a winter head cold/sinus infection. Makes 8-10 full bowl servings. Freezes well.