AUTUMN VEGETABLE SOUP

Serves 4-6 as a main course

2T Oil

1 large Sweet or yellow onion, diced

Big pinch Kosher salt

2 medium Carrots, diced ½ inch

2 stalks Celery, diced small

2 cloves Garlic, minced

6 cups Low sodium vegetable or chicken broth

2 Bay leaves
2 medium Russet potatoes (about ¾ pound), peeled and diced ½ inch

¾ pound Celeriac (aka celery root), peeled and diced ½ inch
2 tsp Minced fresh thyme leaves

2 cups Seeded, diced tomato (or one 14-oz can, drained)

1 cup Frozen, shelled soybeans (edamame) or fava beans

1 ear Corn, shucked, kernels cut from cob (or ¾ cup frozen corn)

¼ cup Minced fresh parsley

Salt and pepper to taste
½ cup Grated parmesan cheese (optional)

DIRECTIONS

  1. Heat oil in heavy bottomed stockpot over medium high heat. Add onion and sprinkle with salt. Cook, stirring constantly, until onion softens and begins to brown.
  2. Turn down heat to medium. Add carrots and celery. Cook while stirring for three minutes. Add garlic, cook another two minutes.
  3. Add broth and bay leaves. Turn heat up to high and bring soup to a simmer.
  4. Turn heat back down to medium and add potatoes and celeriac. Cook for ten minutes, adjusting heat as needed to maintain a slow simmer.
  5. Add thyme, tomato, corn and beans. Cook for at least ten minutes. Use a spoon to smash some of the potato chunks against the side of the pot to thicken the soup. Add a little water or broth as needed to adjust consistency.
  6. Add chopped parsley. Add salt and pepper to taste.
  7. Ladle into serving bowls. If desired, sprinkle each serving with parmesan cheese.
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