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Last Minute Vegetable Soup Yellow-Orange Version - yellow onion

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yellow onion butternut squash sweet potato carrots head fennel vegetable orange lentils water black pepper curry powder salt cumin bay leaves stalks celery
Viewed: 56 - Published at: 6 years ago

Ingredients

  • 1 large yellow onion, diced
  • 1 medium butternut squash, peeled, seeded and cubed OR you can use another yellow-orange winter squash
  • 1 large sweet potato, peeled and cubed
  • 1-2 turnips, peeled and diced (optional)
  • 1 cup peeled and diced rutabaga (optional)
  • 1-2 medium carrots, peeled and diced (optional)
  • 1 small head fennel sliced thin (optional)
  • other firm white or yellow vegetables
  • 2-3 tablespoons vegetable or olive oil
  • 1-2 handfuls yellow or orange lentils
  • 1.5 quarts water, bullion or vegetable stock
  • 1/2 teaspoon or more -ground black pepper to taste
  • 1/2 teaspoon curry powder
  • salt to taste (be careful, if you use bullion instead of water
  • 1/4 teaspoon cumin (optional, if you like it, use it)
  • 2-3 bay leaves (optional, if you like it, use it)
  • 1-2 stalks celery, diced (optional)

Method

  • I make this soup in a 3.5 Qt LeCreuset covered Dutch oven. The size of the pot creates the proportion of vegetables.
  • Saute diced onion for a few minutes until it begins to turn translucent. If you are using fennel, celery or other watery crunchy vegetable, saute for a few minutes as well.
  • Add remaining diced vegetables. Use vegetables you love, the mixture is up to you. The vegetable mixture should just about fill the 3.5 Qt pot. Saute and mix for a few minutes.
  • Add liquid (water, bullion or vegetable stock). Bring to a boil and lower flame to a simmer. Cover the pot. The cooked soup will fill 3/4 of the pot.
  • Slowly simmer for 15 minutes. Add seasoning and taste. Be careful about the salt- bullion or stock contain salt.
  • Add the handful of lentils. Simmer another 10 minutes. Correct seasonings. The lentils add a bit of body to the soup, but are not the primary ingredient.
  • The soup can be served at this point, or you can cool a bit and puree. Serve hot or cold. The soup will keep in the refrigerator for 3-4 days. It can also be frozen in the pureed form (I freeze in quart size zip lock bags and defrost as needed).

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