Now that our first frost is long past and we've had two snowstorms, our weekly produce keeps coming, amazingly. But I'm wistfully thinking about all those wonderful tomatoes and zucchini we recently enjoyed, and wishing I had appreciated them more while we had them. In case you are wondering about the taste of the tomatoes, the ones we received in our CSA share tasted every bit as delicious and flavorful as the ones I grew in the back yard! Except this year my backyard tomato plant had too much shade, so it didn't produce very well. I was thankful to be getting them in my weekly box from Grant Farms.
I have made a few batches of some wonderful vegetable soup with the cabbage and winter vegetables that is very low in calories, and so flavorful! And Carolyn passed along a recipe for pumpkin soup that she made from the fresh pumpkin that came with our order. (see recipes below) I have enjoyed the orange beets that we've gotten recently, which are a little sweeter than the traditional purple ones, and I love the purple carrots, which are still orange inside, with a little yellow ring in the center. They are sweeter than regular carrots as well.
It feels so good to be eating organic, local produce. This is a lifestyle change that I know I'll be sticking with!
Pumpkin Soup
1 Tbsp. olive oil
2 lg. yellow bell peppers, chopped
2 med. chopped carrots
1 medium chopped onion
1/2 tsp. Spanish smoked paprika
2 garlic cloves, chopped
5 cups vegetable broth
1/4 tsp. freshly ground black pepper
1 small pumpkin
2 Tbsp. fresh lemon juice
2 Tbsp. unsalted pumpkin seeds, toasted
1 Tbsp. chopped fresh parsley
1. Peel and chop the pumpkin into 1 inch cubes. Place in large dutch oven, cover with water and bring to a boil. Reduce heat and cook until tender. Place half in food processor or blender, using some of the water and process until smooth. Place into bowl and repeat with other half of cooked pumpkin. Reserve any remaining liquid in separate container as part of the 5 cups vegetable broth.
2. Heat oil in dutch oven over medium high heat. Add bell pepper, carrot and onion, cooking 10 min. or until tender, stirring occasionally. Add paprika and garlic and saute 1 min. Add 3 cups of the broth and black pepper, and bring to a boil. Cover, reduce heat and simmer 20 min. or until vegetables are tender.
3. Place 1/3 of the veggie mixture into the food processor or blender and process until smooth. Pour into the bowl with the pureed pumpkin. Repeat procedure with remaining veggies.
4. Return the pureed vegetable mixture and the pumpkin to the dutch overn and stir int he remaining 2 cups of broth. Cook over low heat for 10 min. or until thoroughly heated, stirring frequently. Remove from heat and stir in the lemon juice. Ladle into bowls and top each serving with pumpkin seeds and parsley. Serve immediately.
Note you may use a 15 ounce can of salt free pumpkin puree to save time or if fresh pumpkins aren't in season.
Garden Vegetable Soup
1 1/3 cups sliced carrot
1 cup diced onion
2 tsp. olive oil
4 minced garlic cloves
6 cups fat free chicken broth
3 cups diced green cabbage
1 cup green beans
2 Tbsp. tomato paste
2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1 cup diced zucchini
Saute the carrot, onion and garlic in olive oil over low heat until softened, about 5 min. Add broth, cabbage, beans, tomato paste, and spices, bring to a boil. Reduce heat, simmer covered about 15 min. or until beans are tender. Stir in the zucchini and heat for 3-4 min. Serve hot. This recipe serves 8.
Note: You can use whatever veggies you have on hand for this soup, with the basic recipe. I've tried it with cauliflower instead of green beans, and also added mushrooms, kale, collard greens, squash, and quinoa, all with great results.
