Harvest Soup Recipe
Ingredients
| Water | 9 Cup (16 tbs) | |
| 1 large white onion, coarsely chopped | ||
| 2 large cloves garlic, minced | ||
| 2 stalks celery, coarsely chopped | ||
| 1 medium celery root (celeriac), peeled and cubed (optional) | ||
| 2 cups banana squash, cubed | ||
| 1 small cauliflower, cored and cut into 1-inch florets | ||
| 4 medium carrots, peeled and cut into 1/2-inch cubes | ||
| 4 medium zucchini, cut into 1/4-inch slices | ||
| 4 medium golden zucchini or summer squash, cut into 1/4-inch slices | ||
| 3 medium White Rose potatoes, peeled, halved, and cut into 1/4-inch slices | ||
| 1 small head savoy cabbage, cored, quartered, and sliced thin | ||
| Dried thyme | 1/2 Teaspoon | |
| Dried basil | 1/2 Teaspoon | |
| Summer savory | 1/2 Teaspoon, dried | |
| 2 tablespoons white miso or 2 vegetable bouillon | ||
| Sea salt | 1 Teaspoon | |
| Dash of cinnamon | ||
| Dash of nutmeg | ||
| Lemon juice | 2 Tablespoon | |
Directions
MAKING
1) In a heavy soup kettle, add water and bring it to a boil.
2) Put all the ingredients other than the lemon juice and bring back to boil.
3) Allow the liquid to simmer for 30 minutes. Break up the squash by frequent stirring to form thick stock.
4) Squeeze fresh lemon juice on top at the end.
SERVING
5) Serve the soup warm by garnishing with lemon zest.
1) In a heavy soup kettle, add water and bring it to a boil.
2) Put all the ingredients other than the lemon juice and bring back to boil.
3) Allow the liquid to simmer for 30 minutes. Break up the squash by frequent stirring to form thick stock.
4) Squeeze fresh lemon juice on top at the end.
SERVING
5) Serve the soup warm by garnishing with lemon zest.
Chef
