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Friday, December 25, 2015

Spiced Fall Soup

As the weather cools, I switch from various salads for lunch to various soups. Soup! You may recall my Love Letter to Soup from the Fall of 2010. Fall seems to call for a rich and spicy sweetness. I know that when I made this soup, I was thinking about how the turmeric and ginger would help me to resist both the cold temperatures and the cold germs going through my office. Soups are a kind of never-fail template for eating well with the seasons.

Spiced Fall Soup
3 tbsp. olive oil
1 cup diced yellow onion
1 cup diced red bell pepper
1/2 cup diced celery
1 cup diced carrot
2 cups cubed zucchini squash
2 cups cubed butternut squash
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1 tbsp. chopped fresh tarragon, or 1 tsp. dried
2 tsp. sweet paprika
2 tsp. turmeric
1 1/2 tsp. ginger
1 tsp. cumin
1/2 tsp. smoked paprika
1/2 tsp. cinnamon
1 tbsp. brown sugar
1 can of diced tomatoes with liquid
1 can garbanzo beans, drained
8 cups chicken stock
Salt and pepper to taste

Heat a large, heavy bottomed, soup pot and add the olive oil. Add the remaining ingredients, except the chicken stock, tomatoes and beans. Saute until the vegetables are wilted and the spices have become fragrant. Add the remaining ingredients. Bring to a boil then reduce to a simmer. Simmer for about 20 minutes, or until everything is tender. Taste and add salt and pepper to your liking.

This makes a lot of soup! The good news is that the flavors will develop and taste even better the next day. It also freezes very well.

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