Is anyone else FREEZING?! The rather balmy October weather has given way to a (relatively) frigid November. Never one for slow cooking, I broke out the crock pot and started chopping – it’s officially soup season. Here’s my version of a spring vegetable soup originally published in the NY Times. Use any veggies you like!
3 tablespoons olive oil
2 cups diced red onion
2 cups diced butternut squash
1 cup diced fresh fennel
1 parsnip, peeled and diced
2 large cloves garlic, minced
2 teaspoons chopped fresh rosemary
2 large ripe tomatoes
6 cups vegetable broth
1 large zucchini, peeled and diced
1. Heat the oil over medium-high in a 6-quart pot. Add the onions, squash, fennel, parsnip and 1 teaspoon salt. Cook, stirring frequently, until the vegetables begin to soften, about 10 minutes. Stir in the garlic and rosemary and cook 2 minutes longer.
2. Dice tomatoes into small pieces. Stir the tomatoes and broth into the pot and bring to a boil.
3. Lower the heat to medium and cook 10 minutes. Stir in the zucchini, return the soup to a simmer, and cook for 10 minutes, or until zucchini is tender.
4. Remove from the heat. Season with salt and pepper. Heat gently; top with parmesan cheese, if desired.
Yield: Serves 8.