One of my favourite things to eat in the fall is soup. There are so many variations, and so many delicious, local vegetables to choose from this time of year. Soup can be made inexpensively and frozen and saved for later meals. It warms you from the inside out.
My dad passed this recipe on to me years ago. He would make it in the fall and winter, often when someone he loved was sick. I’m not sure if it was the soup or the care and love that went in to the cooking, but I always felt better after eating it.
Emerald Soup Recipe
Sauté in 3 tbsp of grape seed oil: 1 medium onion, 1 leek, 4 to 5 large garlic segments, and 2 celery stalks.
Add in this order: 900 ml of vegetable broth, 1 potato (chopped), 1 green pepper (chopped), 1 cup of fresh or frozen peas, 1 head of broccoli (chopped), 1 bunch of parsley, 1 bunch (package) of spinach or sorrel, ½ tsp thyme, ½ tsp sage, ½ tsp oregano, ½ tsp marjoram, ¼ tsp anise, and ¼ tsp cayenne pepper.
Simmer for ¾ of an hour. Then, blend and strain (to remove celery fibres) into a clean pot. You now have a vegan Emerald Soup, which may be served with a dollop of sour cream to your non-vegan guests. To make the luxurious, non-vegan, vegetarian soup, add one-half pint of whipping crème and serve with a dollop of sour crème or crème fraiche.