soup essentials: rustic vegetable soup

How To Make soup essentials: rustic vegetable soup

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  Step 1
  PREP/PREPARE
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  Step 2
  Gather your Ingredients (mise en place).
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  Step 3
  Add the oil and butter to a large heavy-bottomed pot, over medium heat.
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  Step 4
  Chef's Note: If you want to keep this soup vegan, then leave out the butter. However, I do like the additional flavor notes it adds to this soup.
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  Step 5
  Add the onions, and sauté until they become tender and translucent, about 4 – 6 minutes.
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  Step 6
  Add the apples, turnips, butternut squash, carrots, and sweet potatoes to the pot.
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  Step 7
  Add a pinch or two of salt, and sauté for an additional 4 – 5 minutes.
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  Step 8
  Add the vegetable stock.
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  Step 9
  Bring up to the boil, and then lower the heat, and simmer for 30 minutes.
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  Step 10
  Add the maple syrup and cayenne pepper, and then combine.
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  Step 11
  Remove from the heat, and allow the soup to cool for about 15 minutes.
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  Step 12
  Add to a blender, or a food processor fitted with an S-blade.
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  Step 13
  Puree until smooth.
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  Step 14
  Return to the pot and season with salt and pepper, to taste.
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  Step 15
  Chef's Tip: This soup will keep in the refrigerator for 4 to 6 days. And it can be frozen for 6 to 8 weeks.
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  Step 16
  PLATE/PRESENT
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  Step 17
  Serve in a nice cozy bowl with some crackers, or toasted baguette slices. Enjoy.
• 
  Step 18
  Keep the faith, and keep cooking.
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