Innisfree Season 2012 from Emily - 0012.jpg

Soups and Stews

Roasted squash and apple soup

1 large squash (3 - 4 lbs)
3 - 4 large cooking apples
8 garlic cloves
3 large onions
lots of rosemary and sage
2 cups vegetable broth
5 Tbsp olive oil
Cut squash in half and remove seeds - any squash will do, take seeds out, in a baking dish open face down, with about an inch of water in the dish, bake @ 350 for about an hour.
Place apples whole in a baking dish with about an inch of water in the dish, bake @ 350 for about an hour.   In a food processor, mince rather finely, onion, garlic, rosemary and sage. Sauté the mix in olive oil, 10 to 15 min.  Add cooked squash and apple flesh (remove stem, skin and core of apples).  Add 2 - 3 cups of water (use what is left from cooking apples), and vegetable stock or bouillon.   Purée till smooth.  Last spring I made roasted squash and parsnip soup.  Steam 3 to 4 large parsnips, julienned, instead of baked apples.

Fennel and sunchoke soup

1 large squash (3 - 4 lbs)
3 - 4 large cooking apples
8 garlic cloves
3 large onions
lots of rosemary and sage
2 cups vegetable broth
5 Tbsp olive oil
Cut squash in half and remove seeds - any squash will do, take seeds out, in a baking dish open face down, with about an inch of water in the dish, bake @ 350 for about an hour.
Place apples whole in a baking dish with about an inch of water in the dish, bake @ 350 for about an hour.  In a food processor, mince rather finely, onion, garlic, rosemary and sage. Sauté the mix in olive oil, 10 to 15 min.   Add cooked squash and apple flesh (remove stem, skin and core of apples).  Add 2 - 3 cups of water (use what is left from cooking apples), and vegetable stock or bouillon.   Purée till smooth.

Chickpea soup        

6 cups well cooked chickpeas
3 cups chopped onions
2 minced garlic cloves
2 large cans of diced tomatoes
1 cup chopped parsley
1 cup chopped kale
1 cup chopped green beans
8 cups vegetable broth
3 tbsp olive oil
Soak 3 cups of chick peas for 24 hours, rinse well.  Cook slowly for 1 to 2 hours.
Chop green beans and steam to al dente.  Sauté onion and garlic in olive oil, and add to the chickpeas and tomatoes in the broth. Add kale and simmer the soup for 2 min.  Season with salt and miso or tamari to taste.  Add parsley and mix in the soup just before serving.   I like to purée in a blender a part of the chickpeas to give texture to the broth.

Mushroom Miso Winter Soup
from Joseph Forest, holistic Chef

1 cup         dried wild mushrooms - Shiitake are excellent
4 cups         water
1 tbsp         coconut or sesame oil
1 medium     onion, diced
2 cloves    garlic, minced
1 ½ cups     root vegetables, diced
½ cup        burdock root, peeled and sliced
½ tsp        thyme
½ tsp        marjoram
¼ cup         miso
½ cup         fresh chopped parsley

Soak mushrooms in cold water for 1 - 2 hours.  Sauté onions and garlic in large pot over medium heat for 3 - 5 minutes or until onions are soft.  Add vegetables, thyme and marjoram. Sauté for 2 minutes more.  Add mushrooms and soaking liquid.  Bring to boil, cover, reduce heat and simmer for 10 minutes or until vegetables are cooked.  Meanwhile, place miso in small bowl. Add ½ cup of soup liquid and stir until smooth.
Take pot off heat and stir in miso, add parsley and adjust the seasoning.   Serves 4. 

Winter Vegetable soup

1 medium or large onion
1 Small green Cabbage
3 medium carrots
1 potato or sweet potato
1 celeriac root
3 cloves of garlic
1 large Tomato
Vegetable broth
Parsley and dried aromatic herbs
Olive oil, 3 tbsp

Mince or cube all vegetables separately, while preparing 4 cups of vegetable bouillon.  Sauté onion, cabbage, and garlic, in olive oil in a large pan - until soft.   Add and sauté carrots, potato and celeriac, stirring gently a few times -  10 min.    Add vegetable bouillon and tomato, parsley and dried herbs - simmer for an hour.  When tomatoes are not in season I prefer to use the canned diced variety - added when the soup is ready.  

Variations could include adding any kind of vegetable, adding fish sauce to the bouillon (an excellent seasoning), a few drops of hot sauce

Borscht

4 tbsp olive oil
1 finely chopped carrot
2 med cubed potatoes
3 large onions chopped
3 med beets grated
2 med beets cubed
2 cups canned tomatoes
1 med finely shredded red cabbage
2 L vegetable broth
1/2 tsp dill seeds freshly ground
2 bay leaves freshly ground
1 Tbsp flour
1 tsp salt
3 Tbsp yeast flakes

Heat oil in a large stock pot and sauté onions, beets, carrots, potatoes, and cabbage – 15 min.  Add broth, cover and simmer until all vegetables are crisp-tender.  Combine tomatoes, dill seeds, bay leaves, flour, yeast and salt and add to pot.  Cook 10 min.  

Serve topped with sour cream or yoghurt.  Serves six to eight

Gazpacho  

Any five or more vegetables plus the tomatoes
2 bell peppers of bright colours
1 large red onion
2 med zucchini
1 celery bunch
1 fennel bulb
1 small Jicama root
1 english long cucumber
1 handful snow peas
1 cup of corn kernels
10 large ripe tomatoes

Cut everything into 1/4 inch dice.  Mince garlic and toss with cucumber mixture.  Stir in remaining ingredients and season soup with salt and pepper.  In a blender purée half the tomatoes and return to bowl.   Chill soup, covered, until cold, at least 1 hour, and up to 2 days. Season soup and serve garnished with chives.