Pomegranate Barbecue Sauce | Main | Crockpot Pork Stew with Cider

Main

About me

Cooking for Kids

Cookbooks

Recipe Search

2009
  January
2008
  November
  September
  June
  January
2007
  December
  November
  October
  September
  August
  June
  May
  April
  March
  February
  January
2006
  December
  November
  October
  September
  August
  July
  June
  May
  April
  March
  January
2005
  December
  November
  October
  July
  June
  May
  April
  March
  February
  January
2004
  December
  November
  October
  September
  August
  July
  June
  May

 Subscribe with Bloglines

Food Blogs
Food Related
Not Food
Subscribe in NewsGator Online



Add to Google
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 Soup

2 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
Water


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
Print Recipe

Comments

© 2006, Kimberly Cooperrider | kymmco@excite.com