Soup Essentials: Rustic Vegetable Soup

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

I love this soup…It has all the right ingredients to help keep you nice and cozy on a cold Winter’s night. The foundation of this recipe comes from a soup favored by the singer Madonna. I made a change or two, and came up with this version. Even if you are not a vegetarian, I think you will enjoy the wonderful complex flavors that this soup offers. So, you ready… Let’s get into the kitchen.

VIDEO PLAYER
serves 6 - 8
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients

  • PLAN/PURCHASE
  •   3 Tbsp
    grapeseed oil
  •   1 Tbsp
    sweet butter, salted
  •   1 c
    carrots, chopped
  •   1 c
    granny smith apples, chopped
  •   1 c
    turnips, chopped
  •   1 c
    yellow onion, chopped
  •   2 c
    butternut squash, chopped
  •   1 c
    sweet potatoes, chopped
  •   5 c
    fresh vegetable stock
  •   4 Tbsp
    real maple syrup
  •   1/4 tsp
    cayenne pepper, or to taste
  •  
    salt, kosher variety, to taste
  •  
    black pepper, freshly ground, to taste

How To Make

  • 1
    PREP/PREPARE
  • 2
    Gather your Ingredients (mise en place).
  • 3
    Add the oil and butter to a large heavy-bottomed pot, over medium heat.
  • 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.
  • 5
    Add the onions, and sauté until they become tender and translucent, about 4 – 6 minutes.
  • 6
    Add the apples, turnips, butternut squash, carrots, and sweet potatoes to the pot.
  • 7
    Add a pinch or two of salt, and sauté for an additional 4 – 5 minutes.
  • 8
    Add the vegetable stock.
  • 9
    Bring up to the boil, and then lower the heat, and simmer for 30 minutes.
  • 10
    Add the maple syrup and cayenne pepper, and then combine.
  • 11
    Remove from the heat, and allow the soup to cool for about 15 minutes.
  • 12
    Add to a blender, or a food processor fitted with an S-blade.
  • 13
    Puree until smooth.
  • 14
    Return to the pot and season with salt and pepper, to taste.
  • 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.
  • 16
    PLATE/PRESENT
  • 17
    Serve in a nice cozy bowl with some crackers, or toasted baguette slices. Enjoy.
  • 18
    Keep the faith, and keep cooking.