|Spiced and Hearty Vegetable Soup|
Mar 17th, 2005
I actually made this back in January, while recovering from the Thanksgiving/Christmas/New Year's triumvarate of gluttony. This comes from the Splendid Table's Weeknight Kitchen email, but really it's just a variation on THAT SOUP. If you've ever dieted you know what I mean, that giant pot of vegetable soup that you're supposed to live off for days. Now that I've totally torpedoed any chance that one of you might want to try it, it is a really good version. And perfect for those days when you feel like you just might turn into a block of cheese (chocolate, whatever, pick your poison) if you eat another bite.
Spiced and Hearty Vegetable Soup2 tablespoons extra-virgin olive oil
8 large cloves garlic, peeled
2-inch piece of fresh ginger, peeled
1 jalapeno chile, stem removed
1/2 tightly-packed cup fresh basil leaves
Salt and freshly ground black pepper to taste
1/4 teaspoon each ground cumin, coriander and sweet paprika
1/2 cup dry white wine
3 medium onions, fine chopped
1 zucchini, cut into small dice
1 medium stalk celery with leaves, diced
1 large carrot, thin sliced
2 cups diced Butternut squash or yam
1/2 small green cabbage, cut in 1/2-inch dice, or 2 branches Swiss chard, chopped
28-ounce can whole peeled tomatoes
Basically you make a paste out of the garlic, ginger, jalapeno and basil, either by hand or in a food processor, and then cook over medium heat in the warmed oil. Add the spices and cook a bit longer then add the wine and boil it off. Then add all the veggies and some water - she suggests water up to two inches above the vegetable line.
Cook partially covered until the vegetables are tender and it all smells and looks like soup. Adjust seasoning to taste.
-adapted from Lynne Rosetto Kaspar