3-5 cups of water, boiled separately
3 tablespoons olive oil
2-3 garlic cloves (smushed and sliced)
2 tablespoons of fresh ginger; sliced thin
1 tablespoon herbs de provence
1 large onion, diced
Splash of white wine
5-7 carrots, peeled and chopped
3 cups roasted squash (or if you don't already have roasted and have chopped, uncooked squash, you can just add it in the pan at the same time as the carrots)
1/2 cup chopped kohlrabi (if you happen to have some around; otherwise a turnip will do, or nothing at all!)
1 vegetable bouillon cube
1. Boil water in a separate pot or tea kettle.
2. While the water is heating, heat a large saucepan, and add olive oil.
3. Once the oil is heated, add garlic, ginger, onion, and herbs de provence and saute for 1-2 minutes. Add white wine and cook until onions are softened.
4. Add the carrots, kohlrabi, if using, and, if uncooked, the squash (if you've already roasted your squash, just mix it in at the end to heat it through).
5. After 3-5 minutes, add boiling water and vegetable bouillon cube (if desired; this time, I forgot to add it, and the soup was still packed with flavor!).
6. Cover, and cook for 30-40 minutes until vegetables are soft enough to puree. Add the squash just for the last few minutes to heat through if it's already pre-cooked.
7. If you have an immersion blender (I'm a little obsessed with mine), blend the soup in the pot. If you have a food processor, let the soup cool for at least 15-20 minutes before ladel-ing it into the plastic bowl (I cracked a food processor bowl once by being too quick about this!) to puree. If you don't have either of this cooking implements, feel free to just eat the soup with the vegetables still solid, or crush the vegetables with a wooden spoon.
It may be true that this soup looks a bit like baby food, but it is bright, cheerful, and delicious! The ginger also gives it a nice little something extra!
|Seamus trying to get into|
my celery salt... maybe it
smells like catnip?!