“There is nothing like soup." Laurie Colwin
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www.sarahsculinaryadventure.com
Good morning, my fun loving followers!
How are you enjoying the autumn weather? Me too! Ahh, I love fall... The crisp air, changing colours, the local and seasonal vegetables and most of all, SOUP! So to celebrate autumn, I am sharing with you three simple and tasty soup creations that I have posted in the past. Enjoy!
Chunky Ontario Autumn Vegetable Soup
(serves 6 to 8)
2 tbsp olive oil
1 tbsp butter
2 onions, chopped
4 cloves garlic, chopped1 butternut squash (small in size), chopped
2 sweet potatoes, peeled and chopped
2 carrots, scrubbed and chopped
2 celery stalks, chopped
2 bay leaves
6 thyme sprigs
2 sage leaves
2 parsley stalks, 1 in the pot, 1 reserved
Sea salt
Freshly ground pepper
Water or vegetable stock
In a large pot with a lid, heat the oil on medium heat and add all of the vegetables and herbs, stir in a generous pinch of salt and a grind of pepper. Cover with the lid and allow to cook for about 20 mins, stirring occasionally, making sure to scrape up any dark bits on the bottom of the pot.
(serves 6 to 8)
2 tbsp olive oil
1 tbsp butter
2 onions, chopped
4 cloves garlic, chopped1 butternut squash (small in size), chopped
2 sweet potatoes, peeled and chopped
2 carrots, scrubbed and chopped
2 celery stalks, chopped
2 bay leaves
6 thyme sprigs
2 sage leaves
2 parsley stalks, 1 in the pot, 1 reserved
Sea salt
Freshly ground pepper
Water or vegetable stock
In a large pot with a lid, heat the oil on medium heat and add all of the vegetables and herbs, stir in a generous pinch of salt and a grind of pepper. Cover with the lid and allow to cook for about 20 mins, stirring occasionally, making sure to scrape up any dark bits on the bottom of the pot.
Pour in enough cold water, or stock, until the vegetables are covered by about a couple of cms. Replace the lid and bring to the boil. Once boiling, remove lid, reduce heat to medium low and simmer for about another 20 mins, until all the veggies are soft.
Chop the reserved parsley and toss in the pot and if you like, use a potato masher and give the pot a few good mashes.
Remove the stalks and leaves, adjust the seasoning with salt and pepper, serve with buttered bread and sharp cheese.
White Bean and Sausage Soup with Swiss Chard
(serves 4)
1 tbsp olive oil
1 onion, rough chop
1 leek, white part only, rough chop
2 garlic cloves, rough chop
2 sausages, meat removed from casings (I used gluten free Bratwurst)
2 thyme sprig
1 bay leaf
1 tin (540 ml) white kidney beans
1 litre chicken or vegetable stock (can be found on my 'Recipes' page), or water
Sea salt
Freshly ground pepper
2 cups Swiss chard, rough chop
2 tbsp fresh parsley, chop
1/4 tsp rosemary, chop (dried or fresh)
Parmesan cheese
Heat the oil in a pot on medium heat, add the onion, leek, garlic, sausage, thyme, bay leaf with a pinch of salt and pepper. Cover with a lid, stir occasionally and cook for about 5 mins, until the onions are soft.
Pour in the stock, bring to the boil, partially cover and simmer on medium low for 30 mins.
Turn the soup off, stir in the chard, half the parsley and the rosemary, adjust seasoning.
Ladle the soup into bowls, sprinkle over remaining parsley, some Parmesan cheese and a grind of pepper.
(serves 4)
1 tbsp olive oil
1 onion, rough chop
1 leek, white part only, rough chop
2 garlic cloves, rough chop
2 sausages, meat removed from casings (I used gluten free Bratwurst)
2 thyme sprig
1 bay leaf
1 tin (540 ml) white kidney beans
1 litre chicken or vegetable stock (can be found on my 'Recipes' page), or water
Sea salt
Freshly ground pepper
2 cups Swiss chard, rough chop
2 tbsp fresh parsley, chop
1/4 tsp rosemary, chop (dried or fresh)
Parmesan cheese
Heat the oil in a pot on medium heat, add the onion, leek, garlic, sausage, thyme, bay leaf with a pinch of salt and pepper. Cover with a lid, stir occasionally and cook for about 5 mins, until the onions are soft.
Pour in the stock, bring to the boil, partially cover and simmer on medium low for 30 mins.
Turn the soup off, stir in the chard, half the parsley and the rosemary, adjust seasoning.
Ladle the soup into bowls, sprinkle over remaining parsley, some Parmesan cheese and a grind of pepper.
Ontario Roasted Root Vegetable Soup
(serves 4)
2 tbsp olive oil
4 cups mixed root vegetables, rough chop (I used sweet potato, Yukon Gold potato, carrot and parsnip)
1 onion, rough chop
3 cloves garlic
2 sprigs of thyme
4 cups homemade vegetable stock or water
(serves 4)
2 tbsp olive oil
4 cups mixed root vegetables, rough chop (I used sweet potato, Yukon Gold potato, carrot and parsnip)
1 onion, rough chop
3 cloves garlic
2 sprigs of thyme
4 cups homemade vegetable stock or water
Sea salt
Freshly ground pepper
Freshly ground pepper
Preheat the oven to 375.Place the chopped veggies, garlic and thyme in a bowl, toss with the oil and season with salt and pep. Spread out single layered onto a lightly greased or parchment lined try and roast for about 45 mins, until browned with slightly charred bits.
Place the contents of the tray into a pot on the stove, add the liquid and bring to a boil on high heat. Turn down heat to low, cover with a lid and simmer for 30 mins.
Remove the thyme sprigs and puree until smooth ( I find my hand held wand blender is the best!), adjust the seasoning, enjoy!
Place the contents of the tray into a pot on the stove, add the liquid and bring to a boil on high heat. Turn down heat to low, cover with a lid and simmer for 30 mins.
Remove the thyme sprigs and puree until smooth ( I find my hand held wand blender is the best!), adjust the seasoning, enjoy!
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