Saturday, January 2, 2016

Edamame and Sautéed Vegetable Soup

Soup is a great vehicle for using up odds and ends of vegetables remaining in the crisper drawer, and puréeing it is a perfect way to hide from the keen eyes of picky eaters exactly what went into it, so this one is already a "win" on at least two counts!
And then there's the flavour. This recipe uses a rather modest selection of vegetables but relies on the technique of caramelizing them first to bring out their best. The result is a richly flavoured soup with zing provided by the tomatoes and a little sweetness from the red peppers. Pasta and edamame beans add substance but the soup is delicious without them. 
The recipe comes from Bon Appétit magazine and can be found on Epicurious. I generally follow it as written - why mess with a good thing - but I think it would lend itself to a variety of vegetables.

I served this batch with delicious Ham, Cheese and Leek Scones from my newest baking book, The Violet Bakery Cookbook, for a warming January lunch.

3 comments:

  1. Such a beautiful bowl of soup. Adding edamame and pasta makes it a complete meal by itself. The scones looks amazing, it has all my favourite ingredients!
    Thanks for stopping by, it would be great to have you in Cookbook Countdown! :)

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  2. What a great and lovely Edamame and Sautéed Vegetable Soup,it looks very delicious and is great for the winter and also heathly.

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    Replies
    1. Thank you Rosa. After so much rich food last month, I needed to get back to this type of cooking!

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