Lentil Soup With Fennel & Sausage

Recipe & Pic from Taste Cooking

This is my absolute favorite lentil soup recipe! Try subbing in some local potato sausage or cube some of the potatoes from your box and add to the mix for an extra hearty meal!

~Rae

1 ½ C green or brown lentils

7 OZ Toulouse sausage, Italian sausage, or other uncooked pork sausage, casings removed

Olive oil, as needed

1 MD yellow onion, diced

1 MD bulb fennel, trimmed, cored, and diced

½ TSP fine sea salt

3 whole cloves

½ TSP dried thyme

6 C chicken or vegetable stock

Freshly ground black pepper

Full-fat sour cream, for serving

In a heavy-bottomed pot, cook the sausage over medium heat until browned, breaking it into bits with a wooden spoon as it cooks. (If the sausage meat is lean, add 2 teaspoons olive oil so it doesn’t stick.) Scoop out and set aside on a plate.

Add the onion, fennel, and salt to the pot and cook, stirring regularly, until softened, 4 to 5 minutes.

Rinse the lentils. Add to the pot with the cloves and thyme. Add the stock, cover, and bring to a simmer. Cook until the lentils are cooked through, 35 to 40 minutes. If you want to give more body to the soup, mash roughly with a potato masher, or process briefly with an immersion blender. You want the soup to remain chunky.

Return the sausage to the pot and stir. Taste and adjust the seasoning.

Ladle into bowls. Add a spoonful of crème fraîche, black pepper, and parsley, and serve. I like a dash of hot sauce, too.

Caramelized Kohlrabi Soup

Recipe & Pic from NYT Cooking

This recipe is a great way to use up a lot of cool season roots, so feel free to sub in any taters or turnips that you may have still hanging around your pantry! Broccoli is also a good substitute for some of the kohlrabi!

Pair with a sandwich or toasted bread, or pop a poached egg on top to make this a full meal.

3lbs Kohlrabi, turnips, or a combination, peeled and cut into 1in cubes

¼ cup olive oil

1 ¾ tsp salt

½ tsp black pepper

1 large onion, peeled and diced

3 garlic cloves, minced

2 cups vegetable or chicken stock

1 bay leaf

1 small lemon

grated parmesan and smoky chili powder as needed for garnish

Arrange an oven rack 4 to 6 inches from the broiler. On a rimmed baking sheet, toss together kohlrabi, 2 tablespoons oil, ¾ teaspoon salt and the black pepper. Transfer to oven and broil until very well browned, about 10 minutes total, tossing halfway through cooking. (Watch carefully to see that they do not burn.)

Meanwhile, heat the remaining 2 tablespoons oil in a medium pot over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 7 minutes. Stir in garlic and let cook for 1 minute.

Add roasted kohlrabi, stock, 3 cups water, the bay leaf and 1 teaspoon salt. Bring mixture to a boil; reduce heat to medium, cover partly, and simmer until tender, about 30 minutes.

Discard bay leaf. Using an immersion blender or working in batches in a food processor, purée soup until very smooth.

Zest the lemon into the pot, then halve it and squeeze in its juice. Taste soup and add more salt if needed. Ladle soup into bowls and top with a drizzle of oil, grated cheese and a pinch of chile powder.

Creamy Coconut, Celery, & Kale Soup With Ginger

Recipe & Pic From The First Mess

Looks like we're getting a bit more heat early this week, but we'll finally be seeing some rain on Weds & Thurs so this seems like a great opportunity to break out the soup kettle!

1 teaspoon whole cumin seeds

1 teaspoon whole coriander seeds

2 teaspoons coconut oil

1 large shallot, chopped (about ¾ cup diced shallot)

1 small bunch of celery, chopped (about 4 cups chopped celery)

1 medium apple, peeled, cored and chopped

3 inches fresh ginger, peeled and chopped (roughly 2 tablespoons)

6 cups vegetable stock

sea salt and ground black pepper, to taste

4 cups chopped and packed greens (I used kale and a bit of chard)

1 14-ounce can full fat coconut milk

2 tablespoons lime juice

Heat a large, heavy pot over medium heat. Add the cumin and coriander seeds to the pot and toast in the dry pot until fragrant, about 1 minute. Remove the spices from the pot and grind them to a powder. Set aside.

Drop the coconut oil into the pot and let it melt/heat up for 30 seconds. Add the shallots to the pot and cook, stirring frequently, until soft and translucent, about 3 minutes. Add the celery, and apple to the pot and stir. Add the ginger, ground cumin and coriander to the pot and stir to distribute the spices among the vegetables.

Add the vegetable stock to the pot and stir. Season with salt and pepper. Bring the vegetables and broth to a boil and then simmer, stirring here and there, until the zucchini is very tender, about 10 minutes.

Add the chopped greens and coconut milk to the pot and stir to mix. Keep simmering and stirring until the greens have wilted and are bright green. Remove the vegetables and stock from the heat.

Purée the soup with a stick blender or in batches using an upright blender. Return the puréed soup to the pot and bring it to a boil. Stir the fresh lime juice into the soup and adjust any other seasoning. Serve the soup hot with any garnishes you like.

Chicken Pozole Verde

Recipe & Pic from Isabel Eats

2 pounds boneless chicken thighs, skin removed

1 pound tomatillos, husked and washed

1 large onion, chopped

3 jalapeño peppers, seeded and chopped (or keep the seeds if you like it spicy)

6 cups chicken broth

1 tablespoon dried oregano

1 teaspoon coarse sea salt

1 large handful fresh cilantro, stems and leaves

1 28-ounce can white hominy, drained and rinsed

In a large pot or dutch oven, add chicken thighs, tomatillos, onion, jalapeños, chicken broth, oregano and sea salt. Place over high heat and bring to a boil. Reduce heat to simmer and cover partially. Cook for 40 minutes, until chicken is fall-apart tender.

Transfer chicken to cutting board and shred with a fork. Set aside.

Using a large slotted spoon, place the cooked tomatillos, onions and jalapenos in a large blender. Add a large handful of fresh cilantro, a cup or so of the cooking liquid and puree until completely smooth.

Add the shredded chicken, pureed veggies and hominy into the large pot. Stir and cook over medium-high heat for 15 minutes uncovered. Taste and season with salt as necessary.

Serve with fresh lime juice, radishes, jalapenos, cilantro and oregano.

Recipe: Parsnip & Leek Soup

2021 Week 24 Newsletter

Recipe & Pic from Simply Recipe

A recipe recommendation from one of our CSA members! She suggests subbing in chicken broth for the 2 extra cups of water and offering feta as an additional topping option. She shared that cauliflower works great to add in if you're a bit short on parsnips, and we think carrots would probably work well here too!

2 tablespoons butter

3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices (about 3 cups of sliced leeks)

2 tablespoons extra virgin olive oil

1 1/2 to 2 pounds parsnips, peeled and chopped

2 strips lemon zest, 1 x 2 inches each

1 to 2 teaspoons kosher salt

4 cups chicken stock (use vegetable stock for vegetarian option)

2 cups water

2 cups finely chopped fresh parsley (reserve a little for garnish)

1 tablespoon lemon juice

Freshly ground black pepper to taste

Heat butter in a 4 to 6 quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don't let the leeks brown.

Add the parsnips and olive oil, and toss to coat. Sprinkle on the salt. Add the stock and water. Add the strips of lemon zest.

Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.

After removing the zest and adding the parsley, purée by using an immersion blender or by working in batches with a stand-up blender. If using a standing blender, fill the bowl no more than halfway, hold the cover on the blender bowl, and start blending at the lowest speed. Return the puréed soup to the pot.

Stir in lemon juice and season with salt, if needed.

Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives.

Recipe: Creamy Celeriac, Kohlrabi, & Fennel Soup

2021 Week 23 Newsletter

Recipe Adapted From Feasting At Home

A creamy, decadent tasting soup that incorporates 3 delicious cool-weather veggies! The parsley oil garnish is optional but if you have some celery leftover from last week, give it a try (or sub in cilantro!)

1 large fennel bulb, cored and diced ( about 1 ½ cups)

½ onion-diced ( 1 cup)

1–2 Tablespoons olive oil

1 grapefruit-sized celeriac- peeled and diced ( about 2 cups)

1-2 kohlrabi- peeled and diced

8 Cups Chicken or Veggie stock

¼ teaspoon white pepper

salt to taste

¼ cup creme fraise or sour cream for garnish ( optional)

Parsley oil -for garnish- ( optional)

1 Cup packed Italian parsley ( stems ok)

½ Cup olive oil

½ clove garlic

¼ teaspoon kosher salt

2 teaspoon lemon juice

In a large heavy bottom pot, saute diced onion in 1-2 Tablespoons olive oil, over medium high heat until tender, about 5 minutes. Add fennel. Turn heat to medium-low and saute until fennel begins to caramelize, stirring occasionally about 12 minutes. Add celeriac, kohlrabi, pepper and 8 cups chicken stock.

Turn heat to high, bring to a simmer, lower heat, cover, and continue simmering until celeriac and kohlrabi are very tender, about 15-20 minutes.

Using a blender, blend until smooth -in batches, only filling blender 1/2 full. (Remember when blending any hot liquid, cover the blender lid firmly with a kitchen town, and only fill blender 1/2 full, and start on the lowest speed, to prevent a blender explosion.)

Return to the pot. Warm before serving and adjust salt.

Garnish with a swirl of creme fraise or sour cream (optional) and a little drizzle of parsley oil.

Parsley Oil

Pulse all ingredients in a blender or food processor until combined.

Recipe: Beet & Fennel Soup

2021 Week 22 Newsletter

Recipe & Pic from Dishing Up The Dirt

A deliciously unique soup that will make the most of both your beets and fennel!

2 Tablespoons butter

1 large yellow onion, finely chopped

1 large fennel bulb, finely chopped

2 teaspoons fennel seeds

fat pinch of salt

3 large beets, cut into small chunks

1/2 cup dry white wine

2 1/2 cups water (plus more to thin if needed)

1 cup whole milk plain yogurt

fennel fronds for garnish

Heat the butter in a large dutch oven over medium high heat. Add the onion, fennel, fennel seeds and salt. Cook stirring occasionally until the veggies begin to soften, about 8 minutes. Add the beets and stir to coat. Pour in the wine and bring to a boil, reduce the heat and and simmer until most of the liquid has evaporated. Add the 2 1/2 cups of water and bring back up to a boil. Reduce the heat and simmer for 20 minutes or until the beets are tender.

Carefully transfer the soup to a blender, add the yogurt and blend on high until completely smooth. Season to taste with salt and pepper and serve warm. (If the soup seems to thick add a little more water to thin to your desired consistency).

Recipe: Roasted Carrot Ginger Soup

2021 Week 20 Newsletter

Recipe & Pic From Dishing Up The Dirt

Sweet, creamy, and comforting, this soup with surely warm you up this week! Try adding a smidge of red curry paste for a bit of extra flavor and serve with some good crusty bread for dipping!

1 1/2 pounds carrots (about 6 large carrots) cut into 1 inch pieces (no need to peel)

1 large yellow onion, peeled and quartered

2 large cloves of garlic, peels left on

2 teaspoons fresh thyme

salt and pepper

olive oil

4 cups low-sodium vegetable stock

2 tablespoons minced ginger

1/2 cup full fat coconut milk (blended before measuring)

Preheat the oven to 400F.

On a large rimmed baking sheet toss the carrots, onion, garlic and thyme with a little olive oil. Sprinkle with salt and pepper and place in the oven and roast until the veggies are golden brown and tender, about 35-45 minutes. Toss halfway through cooking.

Let the veggies slightly cool and then remove the garlic from its skin. Place half of the veggies in a blender with 2 cups of the broth, the ginger and coconut milk. Blend until smooth and creamy. Pour the pureed soup into a large pot and keep warm on medium-low heat. Add the remaining veggies and broth to the blender and puree until smooth. Pour into the soup pot, stir well and keep warm until ready to serve. Taste for seasonings and adjust as needed.

Recipe: Broccoli & Za'atar Soup With Tahini Cream

2021 Week 18 Newsletter

Recipe & Pic From Dishing Up The Dirt

This is another one of those recipes that we end up sharing every year because it is just so darn good! If you find broccoli cheese soup a little too heavy, are trying to avoid dairy, or want to convince a picky eater to give this veggie another try, this is the go-to soup for you! The tahini cream is absolutely essential for balancing out the richness of the soup with a spicy and acidic zing so don't skimp on making it!

~Rae

2 tablespoons olive oil

1 large yellow onion, finely chopped

3 cloves of garlic, minced

3 teaspoons za'atar

2 whole heads of broccoli, broken into small florets (about 4 cups worth)

1 medium sized yukon gold potato (about 1/2 pound), peeled and roughly chopped (or any white/yellow flesh potato)

1 litre (4 cups) low sodium vegetable broth + additional to thin if needed

salt and pepper to taste

Lemon Tahini Sauce

1 clove of garlic, minced

1/2 teaspoon salt

1/8 teaspoon cayenne pepper (tiny tiny pinch here)

1/4 cup tahini

3-4 tablespoons lemon juice

2 tablespoons extra virgin olive oil

2 tablespoons water + additional to thin as needed

freshly ground black pepper to taste

Garnishes

1/2 cup cilantro, minced

1/4 cup lightly toasted pine nuts

za'atar for sprinkling

Heat the oil in a heavy bottom pan and cook the onion and garlic over medium-high heat until they begin to soften up, about 5 minutes. Stir in the za'atar, broccoli and potatoes and coat the veggies in the spice mixture. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, about 25 minutes.

While the soup simmers prepare the tahini sauce. Combine all the ingredients for the sauce and whisk until completely smooth and creamy. This works best with a small food processor, immersion blender, or regular blender. Taste for seasonings and adjust as needed. If the sauce is too thick add a touch more water.

Once the soup has simmered for 25 minutes and the veggies are tender use an immersion blender to puree the soup until completely smooth and creamy. Alternately (and my preferred method) transfer the soup to a high speed blender (you may have to do this in batches) and puree until smooth. Season the soup with salt and freshly ground black pepper. Taste for seasonings and keep on low heat until ready to serve.

Divide the soup between bowls. Drizzle each bowl with a few tablespoons of the tahini sauce and garnish with cilantro and pine nuts.

Recipe: Lentil Soup With Fennel & Sausage

2021 Week 17 Newsletter

Recipe & Pic from Taste Cooking

When the weather starts getting drizzly and chilly this is a recipe that I always end up turning to. It's rich, satisfying and oh so heart-warming on a fall or winter evening!

~Rae

1 ½ cups green or brown lentils, preferably French

1 tsp baking soda

7oz Toulouse sausage, or other uncooked pork sausage, casings removed

Olive oil, as needed

1 medium yellow onion, diced

1 medium bulb fennel, trimmed, cored, and diced (or substitute 4 celery stalks)

½ tsp fine sea salt

3 whole cloves

½ tsp dried thyme

6 cups chicken or vegetable stock

Freshly ground black pepper

Crème fraîche or full-fat sour cream, for serving

Roughly chopped fresh flat-leaf parsley, for serving

Hot sauce, for serving (optional)

The day before you want to cook them, soak the lentils in enough cold water to cover by 2 inches mixed with the baking soda.

The next day, in a heavy-bottomed pot, cook the sausage over medium heat until browned, breaking it into bits with a wooden spoon as it cooks. (If the sausage meat is lean, add 2 teaspoons olive oil so it doesn’t stick.) Scoop out and set aside on a plate.

Add the onion, fennel, and salt to the pot and cook, stirring regularly, until softened, 4 to 5 minutes.

Drain and rinse the lentils. Add to the pot with the cloves and thyme. Add the stock, cover, and bring to a simmer. Cook until the lentils are cooked through, 35 to 40 minutes. If you want to give more body to the soup, mash roughly with a potato masher, or process briefly with an immersion blender. You want the soup to remain chunky.

Return the sausage to the pot and stir. Taste and adjust the seasoning.

Ladle into bowls. Add a spoonful of crème fraîche, black pepper, and parsley, and serve. I like a dash of hot sauce, too.

Recipe: Tuscan Ribollita Soup

2021 Week 12 Newsletter

Recipe & Pic from The Original Dish

I don't want to suggest that we're anywhere near Soup Season (otherwise known as Fall), perish the thought! But since the evenings have been a bit chilly recently I thought I'd share a recipe for a delicious soup that will incorporate several of the veggies in your box this week! 

~Rae

¼ olive oil, plus more as needed

1 medium onion, diced

4 medium carrots, peeled + diced

2 celery stalks, diced

4 garlic cloves, very thinly shaved or minced

kosher salt

freshly cracked black pepper

2 tbsp tomato paste

¼ tsp red pepper flakes

1 cup red wine

1 can (28 oz) crushed tomatoes (or the equivalent amount of chopped fresh tomato)

1 qt chicken stock

1 parmesan rind

½ lb fresh, crusty whole grain bread, torn into ½” pieces

1 large bunch swiss chard, stemmed + roughly chopped

1 (15 oz) can butter beans, rinsed + drained

garnishes: red pepper flakes, chopped parsley, freshly grated parmesan cheese

Heat a large, heavy-bottom pot or Dutch oven over medium heat. Add the olive oil. When the oil is hot, add the onion, carrots, and celery. Let sauté for about 8 minutes until tender and slightly caramelized. Season with salt and black pepper. Stir in the garlic and let cook for another minute or so.

Stir in the tomato paste and red pepper flakes. Let cook and caramelize for about 2 minutes. Pour in the red wine. Simmer for another 2 minutes. Add the tomatoes, chicken stock, and parmesan rind.

Bring the soup to a boil, and then reduce the heat to medium-low. Simmer the soup for about 30 minutes, stirring occasionally.

Meanwhile, heat a large skillet over medium heat. Coat the bottom with a generous amount of olive oil. Add the torn bread and toast until golden and crispy, stirring often. Season with a pinch of salt.

Stir the swiss chard and butter beans into the soup and heat through. When you’re ready to serve, stir in the bread. Taste the soup and season with salt and black pepper to taste.

Serve the soup with a drizzle of olive oil, a sprinkle of red pepper flakes, a good amount of freshly grated parmesan cheese, and parsley over top.

Recipe: Collard Wontons

Pic From Two Red Bowls

2021 Week 1 Newsletter

From Two Red Bowls

These are a huge hit in my household (especially with my 5yr old who normally won't eat anything green)! I use one package of wonton wrappers and fry up any leftover filling in little patties to eat as a snack. Try the wontons in the broth recommended in the recipe or serve them with dipping sauce as a side dish to noodles with stir-fried Pac Choi!

~Rae

for the wontons:

½ pound collard greens, roughly chopped

1 pound ground pork

¼ cup thinly sliced scallions (2 to 3 scallions)

1 tablespoon finely grated ginger root

3 tablespoons Shaoxing rice wine, dry sherry, or sake

2 tablespoons sesame oil 2 tablespoons soy sauce

1 tablespoon sugar (optional)

½ teaspoon salt

¼ teaspoon white pepper 70 to 80 wonton wrappers

(15 to 16 ounces, or about 1⅓ packages; keep unused wrappers covered in plastic wrap, sealed

in a Ziploc bag, and frozen for later use)

for the broth:

4 cups water

4 cups chicken broth

1 to 2 teaspoons soy sauce, for serving

½ teaspoon sesame oil, for serving

¼ cup thinly sliced scallions (2 to 3 scallions), for serving

Bring a large pot of water to a boil over high heat. Add the greens and reduce the heat to medium. Simmer until the greens are bright green and beginning to turn tender, but still have some bite, 10 to 15 minutes. Drain and add to a food processor. Pulse until finely shredded.

In a large bowl, combine the greens, pork, scallions, ginger, rice wine, sesame oil, soy sauce, sugar (if using), salt, and white pepper. Using chopsticks or a wooden spoon, stir vigorously until all ingredients are well combined and the filling forms a thick paste.

Prepare a small bowl of water for sealing the wrappers. For each wrapper, place 1 teaspoon of filling in the center. Dab a bit of water on one edge and fold the wrapper in half, taking care to seal the wrapper well around the filling. Dab water on one corner of the folded seam and bring the two folded corners together to form a small bundle. Place on a tray and repeat. You should end up with 70 to 80 wontons. To save them for later, freeze on the tray, then place in a Ziploc bag. They’ll keep in the freezer for up to 6 months.

When you’re ready to cook the wontons, in a large pot, bring the water and chicken broth to a boil. Add about 20 wontons, stirring gently to ensure they don’t stick to the bottom of the pot. Cook until the water comes back to a boil and the wontons float to the surface, about 2 minutes. Using a slotted spoon, transfer the wontons to plate. Repeat with the remaining wontons until they’re all cooked, or freeze a portion of the uncooked wontons for later. To cook from frozen, use the same method, but boil for 4 to 6 minutes, until the wontons float.

To serve, divide the wontons among several small bowls and ladle a bit of the cooking broth over each bowl. Drizzle lightly with soy sauce and a few drops of sesame oil, and top with scallions. Enjoy immediately.

Recipe: Cream Of Kohlrabi Soup

Pic from The Spruce Eats

From 2021 Week 1 Newsletter

I always had trouble figuring out what to do with Kohlrabi until my best friend (a former Lowlands CSA member) made me this dish and I fell in love! Try serving with toasted bread spread with oregano compound butter or plain butter with a bit of minced green garlic.

- Rae

2 tablespoons butter

1 medium onion (chopped)

1 pound kohlrabi bulbs (peeled and chopped)

2 1/2 cups stock (vegetable)

2 1/2 cups milk

1 bay leaf

Salt (to taste)

Freshly ground pepper (to taste)

Melt 2 tablespoons butter in a large pan with a lid. Add 1 medium chopped onion and cook gently until soft, about 10 minutes.

Add 1 pound kohlrabi bulbs, peeled and chopped, and cook 2 minutes.

Add 2 1/2 cups vegetable stock, 2 1/2 cups milk, and 1 bay leaf to the pan and bring to a boil. Cover, reduce heat to low and simmer 25 minutes or until kohlrabi is tender. Let cool a few minutes and remove bay leaf.

Using an immersion blender, conventional blender or food processor, purée soup until smooth.

You may want to strain the soup through a fine sieve if the kohlrabi is especially fibrous.

Season to taste with salt and pepper. 

Recipe: Celeriac & Apple Soup

from Wild Greens & Sardines

1 tablespoon unsalted butter
1 tablespoon olive oil
1½ cups sliced leeks
½ cup roughly chopped onion
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly grated nutmeg
1 teaspoon minced garlic
2 medium tart apples (such as Granny Smith), peeled, cored, and quartered
1 pounds celeriac, peeled and cubed
3-4 cups water
½ cup whole milk
Freshly ground pepper
For serving: piment d’espelette or smoked paprika

Heat the butter and olive oil together over medium heat in a large pot. Allow the butter to brown, just slightly. Add the chopped leeks and onion and cook, stirring often, until soft and shiny, about 5 minutes. Add the salt, nutmeg, and garlic and cook for another minute.

Add the celeriac, apples, and water to the pot. Cover and raise the heat to high. Bring the liquid to a boil, then reduce the heat to medium-low and cook, stirring occasionally, until the apples and celeriac fall apart, 30 to 40 minutes.

If you have an immersion blender, stick it into the pot and blend until smooth. Otherwise, transfer to an upright blender in batches and return to the pot. Add the milk, and taste to adjust salt and add pepper. Serve with a healthy dusting of piment d’espelette or smoked paprika.

Recipe: Hot & Sour Soup With Cabbage, Mushrooms, & Rice

from The Kitchn

This is a farm favorite at One Leaf! It is simple and delicious and will help clear up the cold weather blues! Add some tofu or chicken to include more protein. 

1 tablespoon canola oil

4 ounces cremini or shiitake mushroom caps, thinly sliced

1 to 3 jalapeno peppers, finely diced

6 cloves garlic, minced

3-inch piece ginger, grated (or 1 tablespoon ginger puree)

1 to 3 limes, zested and juiced

8 cups chicken broth (or turkey or vegetable)

1/2 cup jasmine rice

2 tablespoons soy sauce (or tamari, if gluten-free), plus more to serve

1/2 small head savoy cabbage, cut in half and shaved thin

Chili garlic sauce or kimchi, to serve

the mushrooms and cook for 5 minutes without stirring. Stir the mushrooms after 5 minutes and cook for 5 more minutes, or until well-browned. Add the diced peppers, garlic, and ginger and cook for about 5 minutes, or until fragrant and slightly softened.

Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes, or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce and simmer for another few minutes, or until cabbage is hot. Taste and add more lime juice, soy sauce, or other seasonings to taste.

Serve with extra soy sauce, lime wedges, and kimchi or chili garlic sauce.

Roasting squash before adding it to soups helps evaporate the water from the squash, making for a more flavorful soup.  If you're in a hurry, cubing and adding the squash directly into the soup is just fine.

Recipe: Classic Potato Leek Soup

from Julia Child

2 tablespoons neutral oil, such as canola or grapeseed oil

1 pound russet potatoes, peeled and roughly chopped

1 pound leeks, cleaned and thinly sliced

6 cups vegetable stock (or light chicken stock)

Kosher salt, to taste

1 to 2 tablespoons freshly squeezed lemon juice

1/2 cup heavy cream

1/2 cup crème fraiche

1/3 cup minced parsley or chives

Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).

Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.

Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.

Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice.

Ladle into bowls, and garnish with a dollop of crème fraiche and a healthy sprinkling of minced parsley.

Recipe: Roasted Apple & Squash Soup With Spiced Squash Seeds

from Edible Marin & Wine Country

1 (2-pound) Red Kuri squash

1 large sweet yellow onion, coarsely chopped

1 shallot, peeled and quartered

3 tart apples, peeled and coarsely chopped

1 tablespoon fresh ginger, finely minced

2 tablespoons olive oil

2 tablespoons melted butter

¼ cup maple syrup

1 tablespoon freshly grated ginger

1 tablespoon fresh thyme leaves

¾ teaspoon freshly grated nutmeg

½ teaspoon ground cinnamon

½ teaspoon ground mace

Preheat oven to 400°F.

Cut the squash in half using a large, thick knife or cleaver. Carefully push down on both ends of the blade, slowly, to cut the squash in half. Scoop out the seeds and reserve for the spiced seed garnish. Place the cut side of each squash on a cutting board. Cut each into wedges. Then carve off the peel of each wedge. Cut the peeled squash into 2-inch pieces.

Place the squash, onions, shallot, apples and ginger in an 11- by 17-inch baking dish and toss together with the oil, melted butter, maple syrup, thyme, ginger and spices. Make sure everything is well combined and coated in the oil and butter. Place in the oven and roast for about 50 minutes, or until a slight char appears on the onions and shallots. Mix the vegetables once during the roasting.

Transfer all of the roasted vegetables, including any drippings, into a large 4- to 6-quart pot, and add the water. Bring the soup to a boil and then reduce heat and simmer for about 30 minutes. Remove from the heat and carefully blend the mixture, using an immersion blender, until smooth and velvety. Taste the soup and season with additional salt, if needed.

Slowly blend in the heavy cream, if using.

Serve warm, garnished with the spiced squash seeds for a more extravagant meal.

Recipe: Cream Of Celery Soup

from Epicurious

1 chopped head of celery

1 chopped large waxy potato (try subbing in some of your parsnips!) 

1 chopped medium onion

1 stick unsalted butter

Salt

3 cups low sodium chicken broth

1/4 cup fresh dill

1/2 cup heavy cream

Celery leaves

Olive oil

Flaky sea salt

Combine 1 chopped head of celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1 stick unsalted butter in a medium saucepan over medium heat; season with salt.

Cook, stirring, until onion is tender, 8–10 minutes.

Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with 1/4 cup fresh dill; strain. Stir in 1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.

Recipe: Purple Carrot Soup

from A Hedgehog In The Kitchen

1.5 lbs of purple carrots (peeled and sliced)
1 onion (peeled and sliced)
1 clove of garlic (peeled and sliced)
1 tsp of cumin powder
2 cups (40cl) of coconut milk
1 inch of ginger (peeled and grated)
A tbsp of fresh cilantro (chopped)
1 red chili pepper (powdered)
Salt and pepper to taste

Put the carrots, onion, garlic, cumin, cilantro and a teaspoon of coarse salt in a large pot.
Fill the pot with enough cold water to cover the mixture.
Heat on high heat for 30 minutes.
Remove from heat.
Pour the coconut milk.
Add the ginger and half a teaspoon of ground black pepper.
Mix with a hand blender.
Heat until it boils.
Serve with powdered red chili pepper and a sprig of fresh cilantro.

Recipe: Tomatillo & Chicken Stew

from Simply Recipes

Tomatillo Sauce

1 1/2 pounds tomatillos

1-2 jalapeño chile peppers, or 2-3 serrano chili peppers (include the seeds if you want the heat, remove them if you don't want the heat), stems discarded, chopped

1 clove garlic, chopped

1 teaspoon salt

2 tablespoons lime (or lemon) juice

Pinch of sugar

Stew

2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut into 1-inch cubes

Salt and pepper

Extra virgin olive oil

2 yellow onions, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 1/2 cup chicken stock

2 cups tomatillo sauce

1 teaspoon dry oregano or 1 tablespoon fresh, chopped

1/2 cup packed chopped cilantro (about one bunch, rinsed and chopped, stems and leaves)

Make the tomatillo sauce: Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place them cut-side down on an aluminum foil-lined roasting pan.

Broil for 5-7 minutes until blackened in spots. Let cool enough to handle.

Place the tomatillos, any juice they have released, chile peppers, garlic, salt, lime juice and sugar in a blender, and pulse until well blended. If you make ahead, refrigerate until needed.

Brown the chicken: Heat a couple tablespoons of olive oil in a large, thick-bottomed pot on medium high heat until almost smoking. Pat dry the cubed chicken parts with paper towels. Sprinkle salt and pepper over them. Working in batches so as not to crowd the pan, and adding more olive oil when necessary, brown the chicken pieces on two sides. When you place the pieces in the pan, make sure there is room between them (otherwise they will steam and not brown), and don't move them until they are browned on one side. Then use tongs or a metal spatula to turn them over and don't move them again until they are browned on the other side. Do not cook through, but only brown. Remove the chicken pieces from the pan and lower the heat to medium. There should be a nice layer of browned bits (fond) at the bottom of the pan.

Cook the onions, add cumin and coriander, add garlic: Add the onions to the pan, and a tablespoon or two more olive oil if needed (likely). Add ground cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened and the browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan. Add the garlic and cook for 30 seconds more, until fragrant. Remove the chicken pieces from the pan and lower the heat to medium. There should be a nice layer of browned bits (fond) at the bottom of the pan.

Cook the onions, add cumin and coriander, add garlic: Add the onions to the pan, and a tablespoon or two more olive oil if needed (likely). Add ground cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened and the browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan. Add the garlic and cook for 30 seconds more, until fragrant.