White Vegetable Soup
Amazing white autumn vegetable soup lineup, and perfectly seasonal.
Each flavor and texture plays off and complements one another. Of course you can skip one of the vegetables and double up on another. You can tweak the amounts of each of the ingredients I am suggesting. But my soup, exactly as is, comes out so fabulous, that my recommendation is to start out with the listed ingredients the same way I made mine, then see what tweaks, if any, you might want to make. You might want to play with other white (white is the operative word here) vegetables or grains as well; in this case take out some of the listed ingredients, to suit your personal preferences, to make room for: canned chickpeas, mushrooms, cauliflower, yellow zucchini, steel-cut oats. All super nutritious, and all relatively low carb.
My Broth is …. Water!
Yup, you heard me. I’m the water soup girl. All of you who make my soups are used to this feature by now. With all these deeply flavored vegetables going in, I certainly don’t need to worry about a stock or broth base. And this is true of all my soups. Unless it is a specifically chicken soup or beef soup of fish soup, all I ever use to make soup is water. I got enough going in the pot to make it delicious.
White Vegetable Soup is a Snap to Make
Kind of a vegan cousin of my French White Bean Soup: All aboard in the pot, blend, set, go, a whole big pot full. It cooks pretty fast too. And if freezes perfectly too.
- 3 cups frozen corn
- 2 large leeks, sliced
- 1 large bulb fennel, cut in large chunks
- 1 large turnip, cut in large chunks
- 1 large parsnip, cut in large chunks
- 1 large celery head, cut in large chunks
- 1/2 medium head Savoy cabbage, cut in large chunks
- 2 large Yukon Gold potatoes (or 2 cups canned white beans)
- 1/3 cup olive oil
- 2 sprigs sage, leaves only (or 2 teaspoons dry sage)
- 1 teaspoon ground bay leaf
- 1 tablespoon turmeric
- 2 tablespoons sea salt
- 3 quarts (12 cups) water
Ground pepper to taste
Bring everything except the pepper to a boil in a wide heavy bottom pot.
Reduce the temperature to medium and cook, covered, about 45 minutes.
Blend the soup with an immersion blender.
Adjust the seasonings and texture.
Makes a good dozen ample servings