1 tablespoon fresh thyme ( or oregano or tarragon- or sub 1 1/2 teaspoons dried thyme, or dry Italian seasoning or Herbs de Provence )
2 tablespoons white wine, vermouth, sherry cooking wine – all optional (feel free to leave out)
2 cups diced zucchini or yellow summer squash
2 cups chopped green beans
1 ear corn, kernels cut off
4 cups veggie stock or broth, chicken or beef stock, or bone broth
2 cups water
2 bay leaves
1 teaspoon kosher salt
1/4 cup fresh Italian parsley ( or basil ribbons)
1/2 teaspoon of lemon or vinegar ( at the end)
pepper, cayenne, or chili flakes to taste
a drizzle of olive oil, gremolata or grated pecorino cheese
Other soup additions: diced tomato, diced bell peppers, diced potatoes, diced cabbage, diced kale, cooked beans ( like chickpeas, white beans, etc) or cooked grain. If going the tomato route feel free to add a tablespoon of tomato paste for extra “tomatoey” richness.
In a large pot or dutch oven, heat oil over medium heat. Add onion and saute until deeply golden and fragrant, 5 minutes.
Add carrots, celery, fennel, garlic and thyme. Saute 7-8 minutes, stirring often. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off.
Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn later).
Bring to a simmer, cover and simmer until carrots are just tender about 10-12 minutes. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley.
Taste. Often (especially if leaving the tomatoes out) I’ll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes.
If broth tastes bland, it probably needs salt and acid 😉
Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with gremolata ( Italian herb sauce) – a delicious way to finish the soup!
This delicious recipe and photos were created by FeastingAtHome.com, we simply shared it. Check them out for more great ideas!
Heat a large dutch oven or stockpot over medium heat. When hot, lay bacon slices in a single layer and cook until crisp. Set aside on a paper towel to drain. Cook sausage in bacon fat, drain and remove to the plate with the bacon, leaving the fat in the pan. Saute the onion in the remaining fat until tender, 2-3 minutes. Add in garlic and saute for 1 minute. Add in the potatoes and toss everything together.
Deglaze the pan with ¼ c. white wine (or chicken broth.) Pour in the chicken broth, bring to a boil, and reduce to simmer. Cook until potatoes are tender, about 15 minutes. Be careful not to overcook them!
When the potatoes are tender, add in your greens to wilt. Stir in the heavy cream and bring the soup back up to a simmer. If you would like it a bit thicker, mix 1 tbsp of cornstarch into 2 tbsp of water, then pour into your soup. Season with salt and pepper.
Serve with parmesan cheese, pepper flake, and some bread to dip! Enjoy!
This delicious recipe and photos were created by ShelfCooking.com, we simply shared it! Please check them out as they have so many great ideas!
1 small head cauliflower, cut into florets 2 tablespoons oil
salt and pepper to taste
1 tablespoon oil
1 medium onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
3 cups vegetable broth or chicken broth or chicken stock *
1 1/2 cups aged white cheddar, shredded
1 cup milk or cream
salt and pepper to taste
Toss the cauliflower florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.
Heat the oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Add the broth, deglaze the pan, add the cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
Puree the soup until it reaches your desired consistency with a stick blender.
Mix in the cheese, let it melt without bringing it to boil again.
Mix in the milk, season with salt and pepper and remove from heat.
Slow Cooker: Implement step 1, optionally implement steps 2 & 3, place everything except the cheese and milk in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the cheese and milk and cooking until the cheese has melted.
The amount of broth that you are going to need will depend on how large your head of cauliflower is and how thick or thin you prefer the soup to be.