Even more soup

Here’s a light, delicious vegetable soup. A bit of chopping but worth it. And the kale pesto worked well here.

Farmers Market Vegetable Soup (Dana Slatkin)

Serves 6-8

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion, diced
  • 3 carrots, diced
  • 3 celery ribs, diced
  • 1 leek, white and light green parts, chopped
  • 1 turnip or potato, peeled and diced
  • 1/2 head cauliflower, cut into tiny florettes
  • 1/2 winter squash, diced
  • 2 quarts vegetable stock, cold
  • 1.5 liter bottled or tap water, cold
  • Bouquet garni (assorted herbs, peppercorns, bay leaf)
  • Kosher salt or vegetable stock cubes

Add at the last minute (optional):
1 can cannellini or garbanzo beans, drained and rinsed
1/2 bag frozen petite peas

Fresh or store-bought pesto
Parmesan cheese

1. In a large soup pot, heat the olive oil and butter over medium heat.

2. Add the onions, carrot, and celery and sauté until soft (about 10 minutes) but not browned, stirring occasionally.

3. Add the remaining vegetables and cook for a few minutes until slightly softened.

4. Pour in the cold stock and water and increase the heat to high. Bring to a boil.

5. Reduce the heat so the soup simmers gently. Add the bouquet garni and cook for about an hour, until the flavors have developed and the broth is a rich color, seasoning with salt and stock cubes towards the beginning, middle and end of the cooking process.

6. Remove the bouquet garni and add the beans and peas. Simmer a few minutes to warm through.

7. Ladle the soup into bowls and garnish with a tablespoon of pesto. Serve with Parmesan cheese on the side.

This soup will keep well in the fridge for one week or in the freezer for a few months. To store, cool down the soup before putting in a plastic container.


Topped with a dollop of our new favorite: Kale Pesto (from recipe for Pasta with Kale Pesto and Roasted Butternut Squash)

Kale Pesto

  • 1/2 cup extra virgin olive oil, more for drizzling
  • 3/4 teaspoon kosher salt, more for squash
  • Freshly ground black pepper
  • 1 small bunch (about 1/2 pound) lacinato kale, center ribs removed
  • 1/3 cup toasted pine nuts
  • 2 large garlic cloves, roughly chopped
  • Finely grated zest of 1 lemon
  • Freshly squeezed lemon juice, to taste

Bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water.

Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves.

In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary.

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