Essence of Autumn Soup

Serves 4-6

Making a bowl of homemade soup doesn’t have to be complicated, and there may be no better way to enjoy, and even celebrate, the essence of whatever fall vegetable you have than with a simple bowl of soup. What we have here can hardly be called a recipe; it’s just an easy formula for turning a single vegetable–parsnip, celeriac, or cauliflower–into soup. You can use this basic technique with other vegetables as well, so give full reign to your imagination and keep in mind that making it is especially quick. All you do is cook up some onions and garlic, add water and the vegetable of your choice, and cook it all a bit more. Then puree it, season it, and you have soup; add a little cream, and you have an indulgence.

Master Ingredient List

1-2 tablespoons butter or extra-virgin olive oil
1 onion, peeled and diced
1/2 teaspoon coarse sea salt
2 garlic cloves, peeled and crushed
1-1/2 pounds vegetables, as detailed below
6 cups water
1/8 cup heavy cream, optional
fine sea salt to taste

Specifications by Vegetable Type

Parsnips: Peel, if necessary, and cut into 1″ dice. Cooking time: 20-25 minutes.
Celeriac: Peel and cut into 1″ dice. cooking time: 25-30 minutes.
Cauliflower: Cut into florets. cooking time: 20-25 minutes.

This recipe will work with many autumn vegetables–but not tough leafy greens, brussel sprouts or cabbage, to name a few. I tried it with winter squash, but the soup was so intensely “squashy” that it didn’t appeal to me. If you try the soup with “wetter” broccoli or spinach–both available in early autumn–you may want to add a peeled potato (cut into pieces) to the cooking water to give the soup more body.

Recipe

1. In a heavy soup pot, warm the butter or olive oil over a medium-low heat. Add the diced onion and sea salt and cook until the pieces become translucent. Add the crushed garlic cloves and cook for a few minutes more.

2. Add the vegetable pieces and water and bring the soup to a gentle boil. Lower the heat and simmer, covered, until the vegetables are tender enough to be crushed when pressed against the inside of the pot with a spoon.

3. Using an immersion blender or a regular blender, puree the soup. Finish it with cream, if you like, and season to taste with sea salt.

Copyright 2010, Ellen Arian, Ellen’s Food & Soul

Maple-Nut Granola

Makes 5-6 cupsThis granola is tried and true. I’ve been making it for years, and it’s delicious whether eaten dry by the handful or served in a bowl with yogurt and fresh fruit. It’s easy to make and one batch lasts for weeks or longer in the refrigerator. You can also double the recipe to feed a crowd, or to make a supply that will last you for months.
 

Ingredients

¼ cup virgin organic coconut oil
4 cups rolled oats (not quick oats)
1/2 cup pecans, coarsely chopped
1/2 cup almonds, coarsely chopped
1/2 cup unsweetened, shredded coconut (medium shred works well)
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
zest from ½ organic orange
3 tablespoons maple syrup
2 tablespoons brown rice syrup
1/4 cup fresh orange juice
3/4 cups chopped, pitted dates

Recipe

1.     Preheat oven to 350 degrees.

2.     Place the solid coconut oil in a small pan on the stove top. Warm it on the lowest heat and when it’s melted, remove it from the heat and set aside. (If you melt more than you need, you can add the extra back into the jar—one of coconut oil’s loveliest qualities.)

3.     In a large bowl, combine the oats, pecans, almonds, coconut, cinnamon, nutmeg, sea salt and orange zest.

4.     In a liquid measuring cup or small bowl, combine the maple syrup, orange juice and reserved melted coconut oil.

5.     Add the liquid ingredients to the dry ingredients and mix well, completely coating the oat mixture with the oil mixture.

6.     Line a rimmed baking sheet with parchment paper and spread the granola mixture across over the parchment. Bake for 30 minutes, stirring well 2 or 3 times to be sure it cooks evenly.

7.     When the granola is finished cooking, mix in the chopped dates. Let the granola cool, and store it covered in the refrigerator.

Copyright 2010, Ellen Arian, Ellen’s Food & Soul