Last night when I was figuring out what we would do for dinner, I realized that I only had a few remaining vegetables left from our CSA. The share is over until next summer and I’m a little bit sad about it. I loved getting vegetables that I don’t normally purchase and it was good to cook with things that were a bit out of my comfort zone. The vegetables that come from the farm aren’t rinsed and aren’t “perfectly” shaped – they come with the dirt still attached and I’m fine with that. Though I’m happy that wiping dirt from my countertops won’t be a chore until next year.
This soup is an ode to the last CSA of the season as almost all the vegetables are the local, organic ones from the farm. It’s a hearty soup that is full of flavour and texture. The soup has a mild sweetness from the beets and a bit of heat from the fresh chilis. I wanted to add in some lentils and farro and they were great additions. And because this was a “cleaning out the fridge” soup, it’s easily adaptable to what you’ve got on hand. Rutabaga, turnips, yams, potatoes or whatever you’ve got lingering in your crisper would be lovely. As the soup sits, it becomes thicker and more like a stew. We happily ate it both ways.
While we Canadians had Thanksgiving last month, it’s nice to have a reminder of things to be thankful for. And I’d love to say thank you for everyone who reads this blog. I love all your comments and emails and support. While I love writing about what comes out of my kitchen, I really couldn’t do it without you all, so a huge THANK YOU dear readers!
root vegetable soup with farro & lentils du puy
2 T olive oil
1 small onion, diced
4 cloves garlic, minced
1 large carrot, diced
2 stalks celery, diced
1 small head of celariac, diced
1 small parsnip, diced
1 beet, diced
2 thai chilis, minced (optional)
salt & pepper
1 t dried rosemary, lightly crushed
1 t dried thyme
1 t smoked paprika
1 t chili powder
1/2 c lentils du puy, picked over & rinsed
1/2 c farro, picked over & rinsed
2 T tomato paste
8 c vegetable stock
In a large stock pot, heat olive oil and saute the onions, garlic, carrots, and celery until soft and fragrant. Add in the remaining vegetables, along with chilis, a good pinch of salt, a hammer of black pepper, rosemary, thyme, paprika and chili powder. Let the vegetables commune with one another and sweat it out – about 8 minutes or so, stir occasionally. Add in the lentils, farro and stir in the tomato paste.
Add the stock, making sure the vegetables are covered by about 2 inches of liquid. Put the lid on and let simmer away over moderate heat for 30-40 minutes or until the vegetables, lentils and farro are tender. Taste & adjust seasonings, if necessary. Serve in deep bowls with some crusty bread on the side.