autumn vegetable stew

Mike is always saying that we should make more soup.  I agree.  But honestly, when I am hungry, soup is not what I think of.  I think of something with more girth, more substance.  But I forget.  Soup can be hearty and bold.  Less broth, more "meat".  This recipe helped me remember that.

Good timing too.  Because it is that time of year.  The weather is changing and people are sick.  Sniffly, throaty, coughy, tired.  Sick sick sick.  Ick.  My prevention?  Food.

Nutrient rich broth, or soup, is a great way to hydrate and provide your body with the vitamins and minerals it needs to stay healthy.  Your body is at war in a battlefield of sicklies.  Give it some ammo.

Making vegetable soup is easy.  Start with some good quality fat in a deep, heavy stock pot.  Saute some onion, shallot and/or leek.  Add other vegetables that are in season, such as carrots, celery, fennel, potato, squash, corn, or peppers.  If you have some fresh beans that have been soaked or pre-cooked ones from a can, add those in too.  Saute a bit and add sea salt and fresh or dry herbs.  Cover with stock or water and simmer for about an hour.  Add in your leafy greens, such as kale, chard, broccoli rabe, mustard greens, or spinach.  Stir into the soup, turn off the heat and cover for 5 minutes.

It's that simple.  No lyin'.  Now you try.

autumn vegetable soup

serves 4 for dinner

2 tbsp butter, ghee, or heat stable fat

1 large onion, finely chopped

4-6 leeks, white parts finely chopped

4 cloves garlic, minced

3-4 large carrots, thinly sliced

1 medium fennel bulb, sliced and coarsely chopped

1 large celery root, peeled and cut into 1" cubes

1 large bunch kale, coarsely chopped

1 tbsp herbs de provence or mix of dried herbs

2 tsp celtic sea salt

8 cups homemade chicken stock or water

In a large, heavy pot, heat the fat over medium-high heat.  Add the onions and leeks and saute for 5-10 minutes or until translucent.

Add the garlic and saute for 1 minute more.

Add the carrots, fennel, and celery root and stir to combine.

Season with herbs and sea salt.  Add stock/water and cover.  Bring to a boil over high heat and then lower to a simmer.  Simmer, covered, for 1 hour.

Add the kale and stir to combine.  Turn off the heat, recover and let set for 5 minutes before serving.  Taste and season with more sea salt if needed.