If you’re like me, once winter rolls around, only two words stand out in your mind: SOUP. SEASON.
The weather outside is frightful (seriously, what is falling from the sky?), the flu is spreading at breakneck speed, and you can’t feel your fingers. Put a pot on the stove and have a cuppa soup for dinner. Lately I’ve been making big pots of soup/stew on Sunday afternoons so I can take a mason jar full of soup (and a nice hunk of bread) to work with me for lunch each day. They reheat well and can be frozen if you make an especially large batch. Here are some of my favorites:
And Butternut Squash Celeriac & Rosemary Soup*:
Adapted from The Boston Globe
2 Tablespoons olive or coconut oil
1 onion, sliced
1 medium butternut squash, peeled and cubed
1 small celery root, peeled and cubed
2 teaspoons dried rosemary, chopped
4 cups vegetable stock
1-2 bay leaves
2 teaspoons salt
1 teaspoon cracked black pepper
1/4 cup full fat coconut milk (optional)
1. Heat a large pot over medium heat and pour in the olive/coconut oil. Add the onion, salt, and pepper and cook for 8-10 minutes (or until soft), stirring constantly. Add the squash, celery root, and chopped rosemary. Cook for 10-12 minutes.
2. Add the vegetable stock and bay leaf and bring the pot to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes, or until all the veggies are tender.
3. In a blender or with an immersion blender, puree the soup until completely smooth (you may need to do it in batches). Pour the pureed soup back into the large pot and add additional salt or pepper as needed. Pour in the coconut milk if using and stir to incorporate.
What are your go-to soup recipes?
*Recipe originally posted by me at Veganizzm