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February Cupboard Soup

February 17, 2012

It is February and us locavores are longing for spring vegetables.

However, no need to despair! This soup uses ingredients stored over the winter that are still available at the farmers market and in our cupboards.

And it is very delicious!!

Roasted squash:

1 squash, diced*

A bit of oil, sea salt and pepper

 Soup:

1 tablespoon oil

2 leeks, chopped

2 small potatoes, diced

¼ of the roasted squash from above

1 teaspoon each of rosemary and thyme

Sea salt and white pepper, to taste

750 mL of vegetable broth

Garnishes (optional):

Toasted walnuts, chopped

Parsley, chopped

Instructions:

  • Put the diced squash in a pan with a bit of oil, salt and pepper. Roast in oven at 350ºC until tender, about 30 minutes. Keep ¼  aside for the soup and refrigerate the rest for another recipe (see leek, squash and strong cheese omelette soon)
  • Heat the oil in large pot. Sauté the leeks until tender, stirring frequently. Add the potato and cook for about 2 minutes. Add the rosemary and thyme and stir.
  • Add the broth, bring to a boil and simmer until the potatoes are tender. Add the roasted squash and cook for 3 more minutes.
  • Blend the mixture to smooth consistency, return to pot and add salt and pepper to taste.
  • Serve with toasted walnuts and parsley (optional). It is also good with fresh bread and roasted Brussels sprouts.
  • Enjoy you February soup!

*I used a Spaghetti squash but any type will probably do

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