Vegetable Soup Two Ways
makes about 5 quarts. See NOTES for directions for second version: Oven-Baked Vegetable Soup with Poached Egg
- Non-Stick Cooking spray
- · Pinch crushed red pepper
- · 4 leeks white part only, chopped (can sub 1 large onion)
- · 2 stalks celery small dice
- · 2 carrots peeled, and sliced thinly
- · 1 parsnip peeled, sliced thinly and chopped
- · 2 small turnips peeled, and small dice
- · 1 cup cabbage chopped finely
- · 1 small summer yellow squash, large dice
- · 2 cloves garlic minced
- · 28-ounce can chopped tomatoes don’t use pureed tomatoes
- · 1 teaspoon Herbes de Provence or a mix of basil and oregano or thyme
- · 1/ 2 teaspoon kosher salt
- · 1⁄4 teaspoon fresh ground black pepper
- · 2 quarts vegetable stock check to make sure your stock is gluten free if you’ve purchased it from the store
- 1/2 cup fresh basil shredded julienne (optional)
Spray a 6-quart heavy kettle well with non-stick cooking spray and add crushed red pepper. Heat over medium flame for 10 seconds until fragrant. Add the leeks and celery and let cook 2-3 minutes, stirring often. Add carrots, parsnips, turnips, and cabbage. Continue stirring and let cook 4-5 minutes until beginning to soften. Add garlic; cook 1 minute.
Pour in tomatoes and sprinkle with Herbes de Provence, salt, and pepper. Stir, cover, and let come to boil. Pour in stock, stir, cover, and bring to a boil again.
Reduce heat to simmer and cook until vegetables are nearly-tender, fifteen – twenty minutes. Taste and adjust seasonings. Serve hot garnished with fresh basil or pistou (pesto), if desired. (See link in post for pistou recipe.)
Copyright Alyce Morgan, 2013. moretimeatthetable.com
- DIRECTIONS FOR Oven-Baked Soup with Poached Egg (uses already-made soup)
- Pre-heat oven to 375 degrees Fahrenheit. Place rack at center.
- Fill oven-safe bowls with hot water to warm. Heat soup in pot on stove. Pour hot water out of bowls.
- Place bowls on rimmed baking sheet. Ladle about a cup of hot soup into each bowl. Crack an egg into a measuring cup and pour it into the middle of the soup. Sprinkle egg with salt, pepper, and a little grated Parmesan, if desired. (Add points for cheese.)
- Put rimmed sheet into the oven and bake about 18- 20 minutes for runny eggs and about 23 for soft-set. 25-30 for hard set--a guess, as I only let mine go to 23!