Winter Warmers in a Soup Pot
Strolling through February’s farmers markets might evoke the winter blues in some––the carpet of greyish-green and brown vegetables can add a sense of dreariness to the already bleak streets. But do not be discouraged by the lackluster stands: Winter’s bounty still has much to offer, from hearty potatoes and squash to sweet carrots and winter greens. While the produce may not be the most vibrant, what it lacks in color it makes up for in flavor.
At my most recent visit to the farmers market, I was drawn to the heaps of carrots and sweet potatoes. As I got my hands on some celeriac and added a few specimens to my bag, I conjured up my creations to get me through the week, landing on a velvety sweet potato and carrot soup and a hearty split pea. Few things ease a gloomy winter day like a bubbling pot of soup.
While we tend to have our go-to favorites, be it chicken stew or French onion, try to appreciate the adaptability of vegetables and the forgiving nature of soup, and allow yourself to play with winter’s flavors. Experiment with the classic mirepoix of onion, carrot and celery by combining red pepper, lemongrass or scallions to form a base. Then slowly layer in the flavors, adding dried or fresh herbs for seasoning, a dash of maple syrup for sweetness, or lemon or ginger for a bit of kick. You will be surprised by the intensity of flavor that can come from a mere amalgam of vegetables, beans and herbs.
This Sunday, I did just this—prepared and played with a few batches of vegan soups to keep handy for a weekday meal. As the aromas and steam of slowly cooked vegetables filled my kitchen, I felt myself escape from the bitterness of winter that lay just outside my window. Two pots, one bowl and three containers of soup later, I realized that my excitement at the market might have gotten the best of me, as an array of extra vegetables lay across my kitchen counter. In an effort to sidestep food waste, I got to work on my third soup for the week, a “clean out the fridge” or “anything goes” soup, if you will. As I added in the cannellini beans and tomato paste to my leek and carrot mixture, I was filled with a deep appreciation for the power of plants. The versatility, flavor and high-quality nutrition of vegetables allow a dish like this to be a year-round choice. Simply swap out the ingredients for whatever is in season, and you will continue to reap the benefits of a plant-based dish, while supporting your local community and the environment.
