Winter Vegetable Soup (Vegetarian)

Submitted by June Shockley

Vegetarian and Gluten Free
This was featured at the Fulton Street Market.  It was very popular.

Matt Overdevest’s Winter Vegetable Soup

SOUP BASE

2 white or yellow onions, peeled and diced

4 garlic cloves, peeled

1 celery root (not stalk celery), peeled and diced

½ winter squash (neck of a butternut or ½ of kumbocha), peeled and diced

1 large apple, cored and quartered

SOUP FILLING

2 turnips, peeled and diced

4 carrots, peeled and sliced into ½-inch coins

2 parsnips, peeled and sliced into ½-inch coins

½ winter squash, (other ½ from above), peeled and diced

2 tablespoons fresh thyme (1 tablespoon dried), leaves off the stem

2 fresh spinach, handfuls rough chopped

1 bunch flat leaf parsley, chopped

2 tablespoons cider or white wine vinegar

SPICE MIXTURE (see recipe below)

PREPARATION:  To prepare the soup base In a 8-quart pot (or larger,) add enough oil to coat the bottom and place it on a medium high heat.  When the oil ribbons (gets hot and looks like ribbons are running through the oil,) add the onions, stirring occasionally.  When the onions are translucent and have a little color, remove half of them for later; add garlic celery root, half of the winter squash, apple and enough water to cover by an inch.  Simmer covered until everything is soft.  Puree the mixture with a stick blender in the pot, or carefully in a blender. Fill the blender half-way and cover the lid with a towel for safety; start on lowest setting and work up to higher speeds. 

Return the soup base from above to medium high heat.  Add the reserved onions, turnip, carrot, parsnip, remaining half of the squash and thyme;  adjust the heat to maintain a simmer.  Cook vegetables until tender but not a soft texture- check after about 15 minutes.  Adjust the consistency with a little additional water if needed.  When the texture suits you, adjust the salt level and remove from the heat.  Stir in the spinach, parsley and vinegar.  Serve with some of the spice mixture to enhance.

SPICE MIXTURE

1 teaspoon caraway seed, whole

1 teaspoon cumin seed, whole

1 teaspoon poppy seed

1 tablespoon sesame seed

¼ cup extra-virgin olive oil

1 teaspoon red chili flakes, optional

PREPARATION: Place a sauté pan on medium heat and dry toast the seeds till fragrant.  Turn off the heat and add the oil and chili flakes to combine.  Spoon over or stir into soup.