Garden Vegetable Soup
I want to learn to make a vegetable soup like Sue’s. So one day I was researching vegetable soups (not the correct approach, but I am what I am), and I ran across an Alton Brown recipe from 2004. This soup is not like Sue’s, but it is simply outstanding. I could not believe there was no meat or fat (beyond the olive oil) in the soup – it tasted so rich and flavorful, it didn’t seem like it was possible that it was made from 100% vegetables – but it is. This recipe is going on my very short list of favorites.
My changes to Alton Brown’s recipe: I used turnips instead of potatoes because they’re more flavorful and they stand up to liquid better; I added zucchini to the recipe because I like it in soup; and I changed parsley to cilantro just because I roll that way. Oh, and I bumped the garlic by 50% just on general principle. I used organic vegetable broth (the recipe calls for chicken or veggie) because I liked the idea of it being 100% vegetables. HEB Central Market makes an outstanding organic vegetable broth.
Garden Vegetable Soup
Based on a recipe from Alton Brown, 2004
Prep Time: 40 min
Cook Time: 45 min
Serves: 6 to 8 servings
Ingredients:
4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
3 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced turnips (3/4″ cubes)
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 cups zucchini, chopped into quarter rounds (approximately 2 medium)
2 quarts organic vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh cilantro leaves
2 teaspoons freshly squeezed lemon juice
Directions:
- Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat.
- Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes.
- Add the carrots, turnips, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
- Add the stock, increase the heat to high, and bring to a simmer.
- Once simmering, add the tomatoes, corn kernels, zucchini, and pepper.
- Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.
- Remove from heat and add the cilantro and lemon juice.
- Season, to taste, with kosher salt.
- Serve immediately.
Leave a Reply