Winter Vegetable Soup

Winter Vegetable Soup

Winter Vegetable Soup

Can you believe  it was 75 degrees today?  Amazing for the middle of January.  I'm not complaining!  Despite the warm weather I made this winter vegetable soup for dinner and to eat this week.  We made it in school last week and it was my favorite thing that we ate.  It is so good that I loved it even in this Spring like weather.  It makes good use of the vegetables in season right now.  Sweet potatoes, carrots, fennel, and winter squash.  I used acorn squash because that is what the store had, but at school we used kabocha squash.  If they have that it is the best option but it may be hard to find. You'll notice the difference in the two pictures.  My version has more yellow from the acorn squash whereas the kabocha squash is more orange.  You really can use any squash.  Just decide if the peel is edible or not and prepare it accordingly.  Also, you can see I added more vegetables and they were cut a little bigger.  Just do what works for you....it all tastes delicious!

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There are quite a few ingredients but don't be discouraged.  The hardest part is getting everything chopped.  Once that is done it comes together easily and then you just let it cook.  Try not to let it come to a hard boil after you add the coconut milk.  If it boils the coconut milk separates and it looks kind of grainy.  You can see this happened in both versions.  Not the best! Anyway, I hope you'll make it.  I love it!  I have a huge day at school Tuesday with class and assisting, and two tests on Friday. Wish me luck. I'll try to be back between now and then!  Have a good week.

Winter Vegetable Soup

by Catherine Craig

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients (4-6 servings)

  • 3 Tbsp oil (coconut or olive oil)
  • 2 bay leaves
  • 1 leek, white part only, thinly slices, or 1/2 medium yellow onion, diced
  • 1 medium carrot, diced
  • 1/2 celery, finely diced
  • 1 tsp fresh ginger, grated
  • 2 garlic cloves, finely chopped
  • 1/2 tsp tumeric
  • 1 tsp cumin powder
  • 1 Tbsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1 medium yam, peeled and cut into small dice
  • 1 small fennel bulb, trimmed and cut into small dice
  • 1 small kabocha, acorn, or butternut squash, cut into small dice (peel butternut)
  • 1 can coconut milk
  • 1 1/2 cups water
  • 2 tsps salt
  • 1/2 tsp black pepper
  • Garnish: 2 Tbsp parsley or cilantro chopped

Instructions

Heat oil in a large soup pot. Add bay leaves and leeks/onion. Cook on medium heat until the leeks/onion are soft.

Add the carrots, celery, ginger, garlic, and spices and cook on medium high heat for 3-4 minutes.

Add the chopped yam, fennel, squash, and salt and pepper. Cook for 4 minutes. Add the coconut milk and water and bring to a very slow boil. Cover, reduce heat to a simmer, and cook 30 minutes or until the vegetables are cooked and tender.

Garnish with parsley or cilantro.

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