Kath Gallant and Tracey Miller created this colorful soup for a sold out Cooking Class audience at the Farm’s Angela’s Café on October 16th. It’s a delicious celebration of autumn vegetables. Enjoy ~
½ cup olive oil
1 onion, diced
2 teaspoon dried Herbs de Provence
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
5 cloves garlic, minced
4 carrots, diced
3 parsnips, diced
1 bunch celery, diced
1 leek, white sliced, green top to stock
½ head cauliflower, chopped
½ delicotta squash, cubed
4” butternut squash, cubed
½ sweet potato peeled, cubed
3 red potatoes, cubed
1 28oz. can diced tomato
2 quarts vegetable stock
½ cup red wine
1 3inch parmesan rind
Finish with:
5 kale leaves, shredded
3 teaspoons salt
1 teaspoon pepper
1 teaspoon balsamic vinegar
Stock - I first clean vegetables and herbs, saving ends and peels, all except potato. Set in a small pot and cover vegetable trimmings with 2 ½ cups water and set to simmer.
In a large heavy bottomed soup pan, on medium high heat; pour oil, add diced onion, 1 teaspoon salt and herbs. Let sauté for a couple of minutes, continue by adding each vegetable in the order listed, letting soup base cook a bit between each vegetable. I just prep as I cook with a soup recipe like this. When all veggies are in the soup pot add tomato, wine and cover with hot stock. Cover with lid and bring to a gentle boil. When at a boil reduce to a simmer for about 20 minutes, till potato is fork tender. Add shredded kale, balsamic, salt and pepper season to taste.
Serve with a drizzle of olive oil a sprinkle of parmesan and enjoy.
Courtesy of Kath Gallant at Dig In, Real Food Solutions
