We finally gave in and turned on our heat. Every year we have this silly contest to see how long we can go without turning on the furnace. Since we are in a second floor apartment, we have had some grace time because we are getting some heat from above and below. When I am cold there are two things that warm me up…hot tea and steaming soup! Today I made a huge pan of steaming healthy vegetable laden delicious soup!
Can you agree that is quite the motley assortment to put in a soup? I began with a mirapoix, which is a French word for a combination of onions, celery and carrots. According to Wikapedia similar combinations of vegetables are known as holy trinity in Creole cooking, refogado in Portuguese, soffritto in Italian, and sofrito in Spanish. (trivia detail of the day)
Sauté in 2 T. garlic gold olive oil, until softened and starting to caramelize. Add 1 t. salt and freshly ground pepper.
Then add 1 apple, 1 sweet potato and 1 russet potato coarsely chopped. To this mixture add 6 c. chicken stock and 1 t. fresh thyme leaves. Bring to boil, cover and reduce heat and continue cooking until veggies are tender.
Add one jar each of roasted red and yellow pepper that have been coarsely chopped. Cook for another 5 minutes.
Make a slurry of 1/2 c. carrot juice (can use water or stock also) and 3 T. corn starch.
In small batches, puree soup mixture in blender.
Return to heat, add slurry and bring to boil. This will thicken the soup a bit more. I have also thickened this soup with a flour and water mixture in times past. Serve with shredded cheese and garnish with micro greens.
This soup has a rich savory taste. It looks rich and creamy, but it is actually quite light and you can eat several bowls without feeling guilty! I made a batch of banana nut muffins that I served with this soup. I will blog about them tomorrow. (heads up…ooohhh they are awesome & good for you of course!)
Roasted Red & Yellow Pepper Soup
1 med. onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 T. garlic gold olive oil (or regular olive oil plus 1 clove garlic, minced)
1 apple, chopped
1 russet potato, chopped
1 sweet potato chopped
1 jar roasted red peppers
1 jar roasted yellow peppers
6 c. chicken stock
salt and pepper to taste
3 T. corn starch
1/2 c. carrot juice (or water or stock)
garnish with shredded cheese & micro greens
Sauté onion, celery and carrots in olive oil until soft and beginning to caramelize. Add apple, potatoes, chicken stock, thyme and salt and pepper. Bring to boil, cover and reduce heat and continue cooking until veggies are tender. Add roasted peppers and cook for 5 more minutes. In small batches, puree soup in blender. Return to pan, add slurry of corn starch whisked into carrot juice. Bring to boil, stirring continually. Remove from heat and serve. Garnish with shredded cheese and micro greens.