Hi,
I made this recently for a dinner party and expected there would be leftovers. There were, but not very much. This soup is really flexible. You can swap around nearly all the vegetables, and I have with success, but do keep in the onions and fennel. My motif for this was, what happens if all the vegetables are yellow, orange or white. The answer: yellow/orange soup.
Here's what I did!
Ingredients:
4 parsnips
Half head of cauliflower
2 fennel bulbs - what is that? See image at right.
2 onions
4 cloves garlic
1 orange bell pepper
4 summer squash, normal size
1 pound baby carrots
3 Tablespoons olive oil
1 tsp turmeric
Powdered vegan soup mix for 6 cups of soup
2 quarts water
salt and pepper to taste
Other herbs and spices to taste. Red pepper flakes are good, if the crowd likes spicy soup.
First, turn the oven on to 400, slice the parsnips in half and cut up the cauliflower. Put them in the oven on a cookie tray with Pam on it, 10 minutes/side was plenty to soften/roast the vegetables. They started to get a little brown, but not really.
While that is happening, chop up the fennel and onions. And the garlic and bell pepper. Pieces don't have to be tiny if you use a blender or immersion blender at the end. If you like vegetable chunks, and aren't planning on blending make the chunks small enough they will fit on a spoon.
Use a food processor (or not) on slice the summer squash and carrots. Same note about sizes of pieces, although the summer squash pretty much falls apart on its own.
In your large soup pot, heat 1 Tablespoon of olive oil and add the onions and fennel. Then the garlic and bell pepper, until all are softened. Add a little more olive oil and the squash and carrots. Continue frying, but the squash will start expressing liquid and the pot is pretty full, so it's not at all like a stir fry.
Stir it around so nothing burns or scorches, just get the squash to look pretty cooked.
By this time, you've flipped the parsnip and cauliflower, and maybe already taken it out of the oven. Chop the parsnip and cauliflower, and add it as well. At this point, the pot looks like about 4 quarts of vegetables, and a bit of liquid has formed. Add the turmeric. I'm showing a picture because it looks like crazy too many vegetables. But it isn't.
Now you measure out 2 quarts of water, and I add dried soup mix, but only enough soup mix for 2 quarts of water, and add it to the vegetables. This makes the project start to look like soup (note how yellow it is already). Heat to a boil, and simmer for about 30 minutes. I did this the day before the party, and then let it cool and it fit nicely into 2 large pitchers, but you could do it same day. Since I had refrigerated it, the next day I heated up the soup to boiling, and pulled out my trusty immersion blender. I blend so it's mostly homogeneous, but there are still a few chunks. This is the compromise between those who like puree, and those who like chunks. Everybody wins.
Here's what that looks like with the immersion blender going. After this, add some salt and pepper, and other spices you like (depending on what else you're serving), but really, it doesn't need much more spice. Fennel and parsnips add a little mystery, carrots and onions add sweetness, and the squash is a lovely base.If there are leftovers, I like to freeze them in 12 oz paper coffee cups with coffee lids (such as Dunkin Donuts gives you when you buy a box of coffee), writing the soup type on the lid.
July, 2019
I made this recently for a dinner party and expected there would be leftovers. There were, but not very much. This soup is really flexible. You can swap around nearly all the vegetables, and I have with success, but do keep in the onions and fennel. My motif for this was, what happens if all the vegetables are yellow, orange or white. The answer: yellow/orange soup.
Here's what I did!
Ingredients:
4 parsnips
Half head of cauliflower
2 fennel bulbs - what is that? See image at right.2 onions
4 cloves garlic
1 orange bell pepper
4 summer squash, normal size
1 pound baby carrots
3 Tablespoons olive oil
1 tsp turmeric
Powdered vegan soup mix for 6 cups of soup
2 quarts water
salt and pepper to taste
Other herbs and spices to taste. Red pepper flakes are good, if the crowd likes spicy soup.
First, turn the oven on to 400, slice the parsnips in half and cut up the cauliflower. Put them in the oven on a cookie tray with Pam on it, 10 minutes/side was plenty to soften/roast the vegetables. They started to get a little brown, but not really.
While that is happening, chop up the fennel and onions. And the garlic and bell pepper. Pieces don't have to be tiny if you use a blender or immersion blender at the end. If you like vegetable chunks, and aren't planning on blending make the chunks small enough they will fit on a spoon.
Use a food processor (or not) on slice the summer squash and carrots. Same note about sizes of pieces, although the summer squash pretty much falls apart on its own.
In your large soup pot, heat 1 Tablespoon of olive oil and add the onions and fennel. Then the garlic and bell pepper, until all are softened. Add a little more olive oil and the squash and carrots. Continue frying, but the squash will start expressing liquid and the pot is pretty full, so it's not at all like a stir fry.Stir it around so nothing burns or scorches, just get the squash to look pretty cooked.
By this time, you've flipped the parsnip and cauliflower, and maybe already taken it out of the oven. Chop the parsnip and cauliflower, and add it as well. At this point, the pot looks like about 4 quarts of vegetables, and a bit of liquid has formed. Add the turmeric. I'm showing a picture because it looks like crazy too many vegetables. But it isn't.
Now you measure out 2 quarts of water, and I add dried soup mix, but only enough soup mix for 2 quarts of water, and add it to the vegetables. This makes the project start to look like soup (note how yellow it is already). Heat to a boil, and simmer for about 30 minutes. I did this the day before the party, and then let it cool and it fit nicely into 2 large pitchers, but you could do it same day. Since I had refrigerated it, the next day I heated up the soup to boiling, and pulled out my trusty immersion blender. I blend so it's mostly homogeneous, but there are still a few chunks. This is the compromise between those who like puree, and those who like chunks. Everybody wins.
Here's what that looks like with the immersion blender going. After this, add some salt and pepper, and other spices you like (depending on what else you're serving), but really, it doesn't need much more spice. Fennel and parsnips add a little mystery, carrots and onions add sweetness, and the squash is a lovely base.If there are leftovers, I like to freeze them in 12 oz paper coffee cups with coffee lids (such as Dunkin Donuts gives you when you buy a box of coffee), writing the soup type on the lid.July, 2019
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