This can be made in less than 30 minutes and is delicious! Servings: 2-ish
Excellent with carrots, sweet potato, or winter squash. Add apples for a lovely accent of sweetness.
Here’s All You Need:
1 or 2 medium carrots, cubed or chunks
&/or
1 small sweet potato (orange meat), cubed
&/or
½ Winter squash, butternut or other, peeled, cubed or chunks
Ginger root chopped, 1 – 2 tsp or ground ginger ½ tsp
Chopped onion or leek or both, 2 Tbsp or more
Vegetable broth, homemade*, about 1 Cup – 1 ½ Cup
Salt, black pepper
Rosemary, chopped finely, ½ tsp at most
½ Apple, any kind, chunks (optional)
Olive oil, 2 Tbsp
Here’s what to do:
Heat oil in soup pot
Add chopped ginger and onion/leeks, cook for 1 minute medium high
Add carrots/sweet potato/squash, cook 2 min medium high
Add apples (if using)
Add Veg broth enough to cover and boil medium to high until soft,10 to15 min.
When cool enough to handle, blend to fine puree or thinner with more liquid
Add chopped Rosemary
Season with salt to taste and simmer for 5 minutes
Serve with freshly ground black pepper and croutons* (optional but very good)
*Vegetable broth, homemade Prep time 15 min
Place bits of carrot, onion, celery, some parsley, and any other green veg you have, cover with about 1 to 2 cups water depending on quantity of veg. Bring to boil and then simmer for only about 10 min for freshest flavor. Taste and salt, cook more if necessary but pour off otherwise. A very fresh tasting broth, perfect in soups or plain with noodles or rice.
*Croutons: Follow Josh McFadden’s recipe in Six Seasons, or break up bread, toss in small quantity of olive oil, mix and bake at 400 for only 5 to 10 to 15 min depending on the bread, until a bit brown and crispy but not dried out (a little chewy in the middle)
