“This is the perfect time of year to wander your local Farmers’ Market and pick up hearty handfuls of vegetables for soup. A�This recipe is easily adaptable – from corn on the cob to shelled peas to new potatoes, there’s something for every spoon and every season. A�The basic steps are scrub, peel, roast. A�Then simmer and blend. A�What could be simpler?A�Oh yes, you’ll love this all winter long. Make lots!”
Recipe: Farmers’ Market Harvest Soup
You’ll notice that this recipe doesn’t have a lot of precise measurements, and I would argue – that’s half the fun!
- 3 medium Ontario onions
- 1 bulb Ontario fennel
- 1 bulb Ontario celeriac
- 1 Ontario butternut squash
- 1 Ontario acorn squash
- 12 small Ontario carrots
- 1 head of Ontario cauliflower
- 1 bulb Ontario garlic
- 1 qt chicken or vegetable stock
- herbs & spices (use your favourites – I’m partial to sage)
- whipping cream (optional) or yogurt
- Scrub, peel and roughly dice vegetables. Cut top off garlic bulb and seed the squash.
- Arrange vegetables in a roasting pan, season with pepper and a little salt, and drizzle liberally with olive oil (make sure you oil the cut top of the garlic too!)
- Oven roast at 350F for two hours until veggies start to brown. (The browning sweetens some of the ingredients, like the carrots, squash, garlic, and onion, and adds nuttiness to the cauliflower).
- Remove roasting pan from the oven and allow vegetables to cool. Squeeze garlic out of the papery cover on each clove.
- Put all of the ingredients in a big stock pot on the stove and add stock. (You can use water if you have no stock, but you may want to add more herbs to the pot near the end to bump up the flavour.)
- Bring the stock to a boil, then reduce the heat to a simmer until the vegetables are soft. Check your seasonings: this is when you’ll want to add salt (if required), white pepper, and your favourite herbs.
- After adding in your seasonings, simmer pot for another 5 minutes for the flavours to blend, and remove from heat.
- Allow the soup to cool, and use an immersion (hand) blender, food processor, or blender to purA�e the soup.
- If serving now, ladle soup into bowls and add a dollop of whipped cream or yogurt. Garnish with fennel fronds, chopped nuts, or fresh herbs.
Preparation time: 2 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 8
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!