The Whole Dish Blog: Root for Hearty Veggie Noodle Soup – Medford News, Weather, Sports, Breaking News
As expected, root vegetables were plentiful when Medford’s opened on Thursday farmers market.
Even celeriac, a lesser-known crop that overwinters well, could be purchased from a few vendors. What to do with celeriac? This vegetarian soup is a great starting point. It can also be roasted in the oven, boiled and pureed or very thinly sliced for a classic french saladas well as this more modern interpretation.
Previously confined to Asian recipes, white miso is increasingly becoming known as an instant flavor enhancer for vegan and vegetarian dishes. I sampled a huge jar of white miso purchased from Portland’s shiny new Southeast Asian Market. It’s especially good with chickpeas, the protein in this dish.
Tribune News Photo service
Chickpea noodle soup
Extra virgin olive oil, as needed
3 sprigs of thyme (or 1/2 teaspoon of Provencal herbs)
1 yellow onion, peeled and thinly sliced
1 leek, thinly sliced and rinsed of dirt
4 garlic cloves, peeled and minced
Kosher salt, to taste
1 glass of white wine
2 tablespoons white miso (or liquid aminos)
2 carrots, peeled (or washed) and diced
2 medium parsnips, peeled and diced (or substitute with sweet potato)
1 medium rutabaga, peeled and diced (or substitute with turnips)
1 small head celeriac, peeled and diced (or 3 celery stalks, thinly sliced)
2 cups (or a 16-ounce can) cooked chickpeas
4 ounces pappardelle or fettuccini
1 1/2 teaspoons red pepper flakes
Zest and juice of 1 lemon
10 sprigs of parsley, coarsely chopped
In a pot, heat a drizzle of olive oil on medium. Add the thyme (or Herbes de Provence) and sauté briefly, 10 to 15 seconds.
Add the onion, leek and garlic, plus a big pinch of salt, and reduce the heat to medium-low. Sweat the mixture until tender, about 7 minutes. Add the white wine and reduce by half.
Dissolve the miso in 8 cups of water. If it doesn’t mix completely, don’t worry, it will simmer while the soup is simmering – that just helps.
Add root vegetables, chickpeas and miso water. Bring to a boil, reduce heat to low and cook until all vegetables are tender, about 20 minutes.
Meanwhile, in a small skillet, lightly toast the red pepper flakes over medium-high heat until fragrant, about 30 seconds.
In another bowl, combine 1/2 cup olive oil, lemon zest, lemon juice, parsley and a pinch of salt. Add the hot red pepper to the mixture.
When the vegetables are tender, taste and adjust the salt to your liking. Add pasta and simmer until tender, 6-8 minutes.
Divide the soup among 4 bowls and garnish with a dollop of the parsley relish.
— Recipe from food52.com
Comments are closed.