Soup Essentials: Rustic Vegetable Soup

20
Andy Anderson !

By
@ThePretentiousChef

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6 - 8
Prep:
15 Min
Cook:
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 Soup Essentials: Rustic Vegetable Soup

Step-by-Step

  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.

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