Fall has begun in New York and soup season is here! I love soup. It can be comforting, delicious and nutritious. And like many other popular dishes that exist in multiple cultures, soup has several origin stories. Among the most popular is the suggestion the word “soup” can be traced back to the sixth-century Latin word “suppa,” meaning a piece of bread eaten in broth. We’ll go with that.
There are endless creative ingredient combinations for a delicious soup. Here I share with you a recipe I made for my family last week when we all came down with a pesky cold. I call it Vitamin Soup! It’s rich tapestry of vegetables, herbs and spices is guaranteed to boost the immune system while providing a delicious and satisfying meal.
I strongly believe this is how we should take our vitamins. In my opinion, the health and wellness section of the supermarket is the produce section. The name vitamin soup is a fun play on words and it doesn’t just need to be limited to when we’re sick. A balanced and vegetable-rich diet complimented with healthy fats, savory spices and fresh herbs not only does a body good- but it is the best way to enjoy the fruit of the earth and maintain a healthy body, mind and spirit.
This is also a good way to use leftovers in the fridge. For example, I had a bit of rice and quinoa leftover that I just threw in there.
Customize with your favorite veggies + herbs and enjoy!
3 large white onions, chopped
1 large eggplant, chopped
1 yellow squash, chopped
1 zucchini, chopped
4-5 cloves garlic, finely chopped
4-5 Roma tomatoes, chopped
1 large jalapeno, chopped (optional)
1 medium sized sprig of rosemary, chopped (adjust to taste)
4-5 sprigs of thyme, chopped (adjust to taste)
1 cup chopped cilantro
2-3 teaspoons red chili flakes (adjust to taste)
2 teaspoons ground turmeric
1-2 teaspoons dried oregano
1/4 cup olive oil
2 tablespoons tomato paste
6-8 cups chicken or vegetable broth (use water if you don’t have broth, just add a bit more salt)
1/2 cup white wine
Juice of 1 lemon (adjust to taste)
Salt + Pepper
Heat the olive oil on medium heat.
Sauté onions for 3-4 minutes until translucent.
Add garlic and sauté for another 2 minutes.
Add eggplant, zucchini and squash and saute until slightly golden.
Add wine and de-glaze bottom of pan with flavorful brown bits.
Add tomatoes, tomato paste, cilantro, rosemary, thyme & jalapeno and mix.
Add lemon juice, turmeric, chili flakes, dried oregano, salt & pepper and mix.
Once the vegetables have come together nicely, add broth or liquid and lower to a low simmer.
Taste the soup and adjust levels of heat and salt to taste.
Let cook for approximately 30-40 minutes for flavors to jive together. Add more liquid if needed.
Serve with a slice of toasted bread and enjoy!
Note- after serving dinner, I added white cannelini beans to the pot to sit for a new rendition to be enjoyed for lunch the next day.