Cream of the Harvest Soup

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Cream of the Harvest Soup

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld and George Minot

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 tablespoons extra-virgin olive oil

2 onions -- halved and sliced into thin half-moons (2

cups)

salt

1 2 1/4- to 2 1/2-lb butternut squash -- peeled, seeded, and cut into

chunks (about 6 cups)

2 medium sweet potatoes -- peeled and cubed (3 cups)

1 medium parsnip -- peeled and cubed (1 cup)

7 cups Basic Vegetable Stock

1 bay leaf

2 dried ancho chiles

2 dried pasilla chiles

5 garlic cloves -- peeled

1 1-inch cube peeled ginger

2 teaspoons ground coriander

2 teaspoons ground cumin

1 tablespoon fresh lemon juice

 

This velvety soup flirts with spicy and warming tastes. Sauteing the ginger,

garlic, cumin, and coriander in a separate pan and adding them near the end of

cooking creates an exciting burst of flavor for the finished product. Red chile

paste boldly complements the orange soup; I keep it in a squeeze bottle so I can

squirt in a few drops and make decorative swirls with the back of a knife or

toothpick. Sometimes I add sauteed or roasted shiitake mushrooms as a garnish.

Serves 4 to 6

 

Warm 1 tablespoon of the olive oil in a large pot. Add the onions and a light

sprinkle of salt and saute over medium heat for about 10 minutes, until the

onions are just starting to brown. Add the squash, sweet potatoes, parsnip,

stock, and bay leaf, cover, and bring to a boil over high heat. Reduce the heat

and simmer, partially covered, about 20 minutes, until the vegetables are

tender.

 

Meanwhile, remove the stems and seeds from the chiles. Place in a pot and cover

with water. Bring the water to a boil, turn off the heat, and allow the chiles

to sit for about 15 minutes to soften. Drain, reserving 1 cup of the soaking

liquid. Puree the chiles with the reserved water in a blender or food

processor. Pour into a squeeze bottle or glass jar and refrigerate until ready

to use.

 

While the soup is simmering, puree the garlic and ginger in a food processor, or

mince by hand. Warm the remaining 3 tablespoons of oil in a medium skillet.

Add the pureed garlic and ginger and the coriander and cumin and saute them

about a minute, until fragrant. Add the spice mixture to the soup when the

vegetables are cooked.

 

Remove the bay leaf. Use an immersion blender or conventiional blender to puree

the soup. Add the lemon juice and 1 1/2 teaspoons salt. Let sit a few minutes,

then taste and correct seasoning if necessary.

 

Ladle the soup into warm bowls. Squeeze a squiggle of chile paste onto each

portion or spoon on a dollop

 

 

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Per Serving (excluding unknown items): 455 Calories; 15g Fat (26.9% calories

from fat); 7g Protein; 83g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol;

35mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit;

3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0