Fall Market Vegetable Soup
Glide through fall with this delicious vegan soup made with seasonal veggies. Pair with pesto, a hard cheese or a crusty loaf of bread.
Ingredients
- 1-2 Tbs olive oil
- 1 medium onion or large leek, diced
- 2 cups diced celery (2 stalks)
- 2 cups diced carrot (2 medium)
- 1 cup diced fennel bulb (optional)
- 4 cloves garlic, roughly chopped
- 1 Tbs fresh thyme, oregano or tarragon substitute 1 1/2 tsp dried thyme, dry Italian seasoning or Herbs de Provence
- 2 Tbs white wine, vermouth, or sherry cooking wine (optional)
- 2 cups diced zucchini or yellow summer squash
- 2 cups chopped green beans
- 1 ear corn, kernels cut off
- 4 cups vegetable stock or broth of your choice
- 2 cups water
- 2 bay leaves
- 1 tsp kosher salt
Suggested Garnishes
- 1/4 cups fresh Italian parsley or basil ribbons
- 1/2 tsp lemon juice or vinegar (at the end)
- pepper, cayenne or chili flakes, to taste
- drizzle olive oil
- grated pecorino cheese
Instructions
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In a large pot or dutch oven, heat oil over medium heat. Add onion and saute until deeply golden and fragrant, 5 minutes.
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Add carrots, celery, fennel, garlic and thyme. Saute 7-8 minutes, stirring often. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off.
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Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn later).
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Bring to a simmer, cover and simmer until carrots are just tender about 10-12 minutes. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley.
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Taste. Often (especially if leaving the tomatoes out) I’ll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes. If broth tastes bland, it probably needs salt and acid.
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Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Enjoy!