Autumn Garden Soul Soups
Autumn is nipping at the heels of summer, the nights are getting chilly, and the days are suddenly shorter. In the garden, summery abundance is giving way to cover crops and winter greens, and in the kitchen, the counter is hidden under a boatload of roots and greens, as well as squash, tomatoes, and fat red paprika peppers. Most of my paprikas get smoked, but I am loving Hungarian Paprika Soup, a tantalizing take on the usual potato leek blend. A big bunch of parsley turns it a gentle green, a soft, summer’s end color that signals the coming segue into richer, heartier meals.
Green Heaven Soup is mildly addictive, so be warned! It’s kind of amazing that something so wholesome and healthy can also be almost impossible to stop eating. Just…one…more…spoonful… I’m also swooning over a gingery Broccoli Bliss Soup enlivened with coconut and lime. These soups are all vegan as is, but if you want a lusher flavor, you can gussy them up with yogurt, sour cream, and/or grate in some hard cheese such as Asiago or Mizithra.
The Soup Pot Is Simmering
For starters, here’s the irresistible paprika offering. Like most peppers, paprikas get hotter as they get redder. ** They are actually very flavorful at every stage, from soft cream to the flaming red of full ripeness. If you are a heat weenie, stick with the creamies, adding a few pale orange ones for zip. If you like it hot, go for the screaming reds and have a cold beer nearby, just in case.
Hungarian Paprika Soup
2 tablespoons avocado or olive oil
1 teaspoon butter
1/4 cup shelled pistachios
2 cloves garlic, chopped
1/2 teaspoon sea salt
2 plump leeks, thinly sliced
2 cups chopped paprikas **
2 stalks celery, chopped
2 medium Yukon Gold potatoes, chopped
1 large bunch flat Italian parsley, chopped
In a small saute pan, melt 1 teaspoon oil with the butter over medium heat. Add half the garlic, a pinch of salt, and the pistachios and cook, stirring often, until lightly browned and very fragrant, then set aside off the heat. In a soup pot, heat remaining oil, leeks, remaining garlic, and the peppers over medium heat and cook until soft (6-8 minutes). Add celery and potatoes, cover pan and sweat for 5 minutes. Add 4 cups water, bring to a simmer and cook until potatoes are tender (15-20 minutes). Add parsley and cook until lightly wilted (3-5 minutes). Puree soup with an immersion blender and serve, garnished with pistachios. Serves four.
My Green Heaven
This next ambrosial soup balances the deep, savory flavor of caramelized onions with the bright zip of fresh lemon juice and garlic. Smoky paprika gives it extra body, while the greens mellow everything into a harmonious whole. Crisp tart-sweet apples make a perfect garnish, but you can also use Mexican Sour Gherkins or halved cherry tomatoes if you have any left.
Green Heaven Soup
2 tablespoons avocado or olive oil
2 large onions, chopped
1/2 teaspoon sea salt
1 organic lemon, juiced, rind grated
2 large cloves garlic, chopped
2 large Yukon Gold potatoes, chopped
1 bunch spinach, chopped
1 bunch kale, chopped
1 bunch cilantro, chopped
1/8 teaspoon smoked paprika
1/4 cup diced Honeycrisp apple
In a soup pot, heat oil and onions over medium heat until pale golden and soft (8-10 minutes). Sprinkle with 1/4 teaspoon salt, reduce heat to medium low and cook, covered, and stirring occasionally, until onions are lightly caramelized (25-30 minutes). Add lemon rind, garlic, and potatoes, cover pan and cook until potatoes are sweated (8-10 minutes). Add 4 cups water, bring to a simmer, add chopped greens, cover pan and cook until greens are lightly wilted but still hold their fresh green color (5-6 minutes). Puree soup with an immersion blender, season to taste with paprika, salt, and lemon juice and serve, garnished with apples. Serves 4.
Broccoli Bliss Soup
2 tablespoons avocado or olive oil
2 plump leeks, thinly sliced
2 shallots, chopped
1/2 teaspoon sea salt
2 inches fresh ginger root, finely chopped
1 teaspoon ground cumin
4 cups chopped broccoli florets
4 cups chopped chard or kale
1 can coconut milk (13-14 ounces)
1/4 cup tahini
1 small ripe avocado, diced
1 lime, quartered
In a soup pot, heat oil and leeks and shallots over medium heat until pale golden and soft (8-10 minutes). Sprinkle with 1/4 teaspoon salt, add ginger and cumin and cook for 5 minutes. Add broccoli, cover pan and cook until florets are sweated (6-7 minutes). Add 4 cups water, bring to a simmer, add chopped greens, cover pan and cook until greens are lightly wilted but still hold their fresh green color (5-6 minutes). Puree soup with an immersion blender, stir in coconut milk, bring to a simmer, adjust seasoning and serve, garnished with a swirl of tahini, a generous spoonful of avocado, and a slice of lime. Serves 4.