Thursday, February 10, 2011

Make it Tonight - Canadian winter vegetable soup

Makes 4 servings

It was cold and I wanted to make soup with Ontario-available food. Sometimes we get into a habit of using the same food in our recipes, over and over again. In the winter, a lot of these common foods are from far away, but many foods like mushrooms, greenhouse tomatoes, onions, carrots, potatoes ARE available. Experiment with something different like beets or parsnips - you may really like it! ... and they will be gone come spring.

Try getting all the items in this recipe from Ontario - it is possible to make this soup 100 mile! And your soup will be that much more flavourful when your food is local. Warm up and enjoy a hearty bowl of Canadian Winter soup!


1 small onion or shallot, finely chopped
1 clove garlic, minced
2 portobello mushrooms, diced
1 carrot, diced
1 parsnip, diced
1 potato, diced
1 tomato, diced
1 cup frozen (or canned) peas *make sure product of Canada (or your country)

1/2 bouillon cube
1 tsp honey
4 cups water
1 tsp thyme
1 tsp basil
1 tsp parsley
bay leaf
dash of cayenne or chili flakes
freshly ground pepper (and salt if you like) to taste
1 cup (uncooked) lentil pasta

*Note: there is an amazing local company that makes bean pasta - Maria's Noodles in K-W.
If you can't find these, use any pasta you like. Using a bean or lentil noodle adds protein to your dish to make it a more complete and satisfying meal.


1. Saute onion for 3 minutes. Add garlic and mushrooms and cook for 3 minutes more. Add honey. Cook for 1 minute more.
2. Add water, carrot, parsnip, potato, tomato. Bring to a boil.
3. Add bouillon, spices & herbs. Cook for 15 - 20 minutes, until vegetables reach desired tenderness.
4. Meanwhile, cook pasta.
5. Add peas to soup in last 2 minutes of cooking.
6. Add pasta/noodles and serve.

Much love & good eating,


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