ROOT VEGETABLE SOUP
It’s finally feeling like Fall in New York (now that it’s nearly November), and I love it. Soup weather. Jacket weather. Apple picking. Thanksgiving. All good things.
This soup is Local Roots CSA (community shared agriculture aka farm share) inspired - the squash, kohlrabi, leeks, and garlic all came from my weekly Local Roots pickup. I highly suggest signing up for a share if you’re looking to mix up your grocery list and support local farms.
The fall roots are all wonderful, but the real star of this soup is the Ras El Hanout. It’s the most warm and versatile Moroccan spice blend and if you’ve never tried it add it to your spice rack, you will not regret it. If you want to try to make a makeshift Ras El Hanout you’re going to want to combine: cumin, cardamom, cinnamon, ginger, coriander, nutmeg, anise, cloves, and turmeric.
Also - the soup will be going through a blender so don’t stress over uniform slicing and dicing.
1 yellow onion, diced
1 fennel bulb, diced
2 cups butternut squash, cut into chunks
2 cups kohlrabi, cut into chunks
2 medium leeks, white + light green parts sliced
3 cloves garlic, minced
2” knob of ginger, minced
2 Tablespoons avocado or olive oil
2 Tablespoons apple cider vinegar
2 Tablespoons Ras El Hanout
4 sprigs fresh thyme, plus more to garnish
4 cups vegetable broth, or enough to nearly cover
salt + pepper to taste
Heat oil over medium heat in a large dutch oven or stock pot.
Add onion, fennel and leeks and sauté until onions are soft, 3-5 minutes.
Add garlic and ginger, stir, and let this mix go for another minute.
Add butternut squash and kohlrabi and sauté for 5 more minutes.
Next add Ras El Hanout and thyme, stir to combine.
Pour in broth - about 4 cups or just enough to nearly cover the vegetables.
Add salt + pepper, cover the pot, and let simmer for 20 minutes.
Transfer soup to a blender (be careful!) and blend in batches until nearly smooth.
Garnish with a little thyme + enjoy!