I made a wonderfully delicious soup with some of our winter CSA vegetables. I wasn't sure what to do with radishes and a rutabaga, but the farm website had a recipe that included those plus carrots and butternut squash, all which we had gotten in the pickup this week. I didn't have all the ingredients so I modified it a little, adding some and ommiting others. It turned out really well, and I now think this is my favorite soup, pushing the Winter Barn Stew down to number two.
For anyone interested, here's my recipe:
4 cups vegetable stock/broth
1 large carrot
1 small parsnip
1 onion
1 cup daikon radish
1 cup rutabaga
2 cups butternut squash
1 can pinto beans, rinsed and drained
1/4 cup dried parsley
2T cornstarch dissolved in 1/4 cup water
1 tsp sesame oil
sea salt to taste
Peel squash and cut all veggies in bite-sized pieces. Sautee onions in 1 tsp sesame oil, add veggie stock/broth and bring to a boil. Add all vegetable pieces, beans, parsley and cornstarch mixture. Simmer 45 minutes, season with sea salt, and serve with crusty bread.
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