Recipe: Harvest vegetable soup

Soup is a healing food. In times of struggle, anxiety, or illness, there is no better balm than soup.


Soup is unfussy. It can be made quickly, easily, cheaply. This soup, in particular, also lends itself to adaptation.


Toss in a little of this. Add a little of that. This Harvest Vegetable Soup is well-suited for days when you may be reaching a little deeper into your pantry than you typically would.


So, pull out that cast-iron Dutch oven (or your favorite soup pot), and get to stirring. It won’t be long before this tasty blend of veggies and spices is warming you — body and soul.


Harvest Vegetable Soup (photo provided)

Harvest Vegetable Soup

Originally posted on ChristinaNifong.com

Recipe inspired by Mollie Katzen

Makes 4 meal-sized servings, double it to have leftovers


Ingredients:


2 Tbsp. extra virgin olive oil

2 cups chopped onions

3 medium cloves garlic, minced

1 stalk celery, diced

2 cups peeled, diced sweet potato

1 tsp. fine sea salt

2 tsp. paprika

1 tsp. ground turmeric

1 tsp. dried oregano

1/2 tsp. ground cinnamon

1/8 tsp. ground cayenne (or to taste)

3 cups water or vegetable broth

1 1/2 cups diced tomatoes, can be fresh or canned

1 medium bell pepper, diced

1 Tbsp. fresh basil, minced

1 1/2 cups cooked chickpeas (can be canned or dried; if dried, prepare ahead)


Instructions:


Heat olive oil in Dutch oven or large soup pot. Add onion, garlic, celery and sweet potato. Sauté over medium heat for about 5 minutes. Add salt and sauté 5 minutes more. Add seasonings and water or broth. Cover and simmer, about 15 minutes or until the sweet potatoes are soft. Add tomatoes, pepper and chickpeas. Cover and simmer for about 10 minutes more, until everything is tender and the flavors have married. Adjust seasonings and serve hot.



BIO: Christina Nifong has penned features for newspapers in Boston, Raleigh, N.C., and Roanoke, Va. She’s worked in such far-flung places as Albania and Vienna, New York and Atlanta. She’s covered subjects from presidential races to poverty, from artists to chefs, and from hurricane survivors to breast cancer survivors. Today, Nifong writes freelance magazine articles and personal essays from her home office surrounded by the beautiful mountains of Southwest Virginia. In February 2020, she launched a monthly newsletter, Nourishing Stories, featuring personal essays, links to noteworthy writing, and seasonal recipes. She is currently at work on her first piece of fiction — a Middle Grade book about two kids growing up on a sustainable family farm. Find out more at Christina's website here.




1/4

Follow and Like Us!

  • Twitter

© 2020 by Eat Like a Writer. Proudly created with Wix.com