Friday, December 23, 2011

Love Soup for the One I Love

A wonderfully hearty, hot soup, named after it and made with it: love.  This recipe is fantastic and pretty easy to make once you have all the ingredients.  It also makes enough to feed you and your loved ones for nearly a week.  This recipe comes from Jae Steele's Ripe from Around Here (page 162).

A perfect soup for a chilly winter, Christmas night to come ...

Love Soup
2 tbsp olive oil
1 medium onion, chopped
4 medium cloves garlic, minced
1 stalk celery, chopped
1 tsp sea salt to taste
2 tbsp fresh basil (or 1 tbsp dried)*
2 tsp paprika
1 tsp turmeric
1 tsp Cinnamon
1/4 tsp cayenne (or as little or as much as you want)
1 bay leaf
2 cups vegetable stock
1 cup filtered water
1 medium butternut squash, baked, skin removed and then chopped
2 medium ripe ripe tomatoes, chopped
1 medium (any colour) bell pepper, chopped
1 1/2 cups cooked white beans or chickpeas

*I didn't have basil on hand so I actually used dill and it worked beautifully!

1. Heat the oil in a large soup pot on medium.  Add the onion, garlic and celery and saut√© until onions become translucent, about 10 minutes.  Add the salt, seasonings, vegetable stock, and water.  Cover and simmer for 15 minutes.

2. Add the squash, tomatoes, bell pepper, and beans.  Cover and simmer for 10 minutes more, until all the vegetables are as tender as you like them.  Add a water, a bit at a time, if the soup is too thick, until desired consistency is reached.

Makes about 6 large servings.



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