Harvest Vegetable Soup
Use whatever vegetables are harvest fresh for this soup. If you have corn or green beans, add them when you add the tomato.
2 tablespoons canola oil (optional)
2 medium leeks, sliced
5 cloves garlic, minced
3 cups peeled, cubed winter squash like Delicata, Sweet Dumpling or Butternut
3 cups sliced potatoes, like Yukon Gold
½ cup diced carrot
6 cups Allium Broth
1 sweet red pepper, diced
2 large tomatoes (heirloom if possible), peeled, seeded and chopped
Salt and pepper, to taste
3 tablespoons chopped basil plus basil for garnish
Add the canola oil to a soup pot. Add the leeks and sauté over medium heat for about 5 minutes. Add the garlic and sauté for 5 more minutes, being careful not to burn the garlic. Add the squash, potatoes, carrot and the broth. Bring the mixture to a boil, then reduce to a simmer. Simmer for 20 minutes or until the squash and potatoes are soft. Puree the squash-potato mixture with a hand blender, or in the blender or food processor in batches until smooth. Return to the soup pot, if using blender or processor. Return to a simmer and add the chopped red pepper, tomato and basil. Simmer until tomatoes are broken down and pepper is softened, about 10 to 15 minutes. Add salt and pepper, to taste. Garnish with basil.
Makes 7- 8 cups
The basis for Harvest Vegetable Soup is Allium Broth, which works well in many other soups too.
Vegetable oil spray
2 tablespoons minced garlic (1 large or 2 small heads)
1 medium onion, chopped
1 leek, cleaned well and sliced
8 cups water
1 sprig fresh sage or ½ teaspoon dried sage
3 sprigs Italian parsley
1 sprig fresh thyme
Salt and ground black pepper, to taste
Spray a pot with oil. Add the onion, garlic and leek and cook until the onion is transparent. Add the water and herbs and bring the mixture to a boil. Reduce the heat to a simmer. Simmer covered for 15 to 30 minutes.
Strain. Season with salt and pepper.
This will keep in the refrigerator for 1 week and it freezes well.