Tuesday, January 8, 2013

{kinda spicy} veggie soup

We found this hearty soup recipe in a Fine Cooking magazine about a year ago, and it's been one of our go-to's ever since. It has great flavor (with a hint of spice, thanks to the cayenne) and is pleasantly filling. And isn't it pretty with all the bright colors? The more colorful, the better in my book!

We tried tweaking the recipe this go around by substituting collard greens for the kale. This made it a tad more bitter than the original. If collards aren't your cup of tea, stick with the kale. We also added celery which the recipe doesn't call for, but we needed to use it up. I view recipes like this as "kitchen sinkers"....you throw in everything but the kitchen sink. Whatever veggies you've got on hand will work. So feel free to play around with it.
Add, subtract, and substitute 'til your heart's (and stomach's) content. 


{kinda spicy} veggie soup 

*2 Tbs olive oil
*3 medium carrots, diced
*1 large yellow onion, diced
*2 cloves garlic, minced
*2 cups peeled and cubed butternut squash
*1/4 tsp ground allspice
*pinch of cayenne (more if you like it spicy)
*kosher salt
*1 quart veggie (or chicken) broth
*1 14-1/2 oz can diced tomatoes
*4 sprigs fresh thyme
*2 cups lightly packed coarsely chopped kale (or other leafy green)
*1 cup canned chickpeas

1.Heat the oil in a large soup pot over medium high heat.
2.Add carrots & onions, stirring occasionally until they soften.
3.Add garlic, cook for 1 min.
4.Add the squash, all-spice, cayenne and salt.
5.Add broth, tomatoes, and thyme and bring to boil.
6.Reduce heat to medium and simmer for 10 min.
7.Add the kale & chickpeas and cook uncovered until squash is tender. approx 10 min.
8.Discard thyme sprigs before serving. Season to taste with more salt & cayenne.

Serves 6-8

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