I’m so excited to share my new blog design today with you along with a new recipe! I’m still working out some of the kinks and a logo design is in the works but it’s getting there. I seem to have the urge for change about this time every year – it must have something to do with the new seasons.
The whole purpose of the new look is easier access to the recipes and thanks to EasyIndex, now it’s a snap. Thank you, John – I’m blown away by this plugin!
I saw this recipe on the cover of Vegetarian Times magazine and knew immediately it had to go on my table. I’ve changed things up a little and added a few veggies because I like to fill my soup with lots of healthy yumminess.
In the recipe, they called for the addition of water along with vegetable broth but this is a 30 minute soup and I believe when you’re making a quick soup, you need to go with straight broth if you want the flavor just right. When adding water, you’re going to require a longer cooking time.
The colors are all about Fall and this will make a lovely appetizer for your holiday meals. Working with the farms has given me a fresh appreciation for the vibrant hues of fresh produce and what a difference it makes in presentation. We all want to dig into something inviting rather than the blandness that is usually associated with dishes that are unhealthy.
I’m now committed to eating seasonally and given that our growing period for many fruits and vegetables is very short here in Ontario, it’s going to be an interesting challenge over the winter months but one I’m looking forward to. Barrie Hill Farms freezes many of their fruits and veggies so that will be a life saver and Nicholyn Farms is open year round so they will keep me on track with seasonal foods. This will give me a chance to stretch my brain cells and be super creative with winter produce. And these poor brain cells definitely need some exercise!
- 2 bunches multi-colored carrots, cut into 1 inch chunks (4 cups)
- 2 medium sized parsnip, cut into 1 inch chunks
- 4-6 button mushrooms, sliced
- 1 tablespoon garlic, minced
- 6 cups low-sodium organic vegetable broth
- 1 28 oz can of diced tomatoes in juice
- 2 12 oz bunches Tuscan kale, thinly sliced
- 1/2 cup fresh basil, chopped.
- 6 whole leaves of fresh basil
- 2 tablespoons fresh chives, chopped plus small handful of whole chives
- 1 15 oz can white beans, rinsed and drained
- 1 tablespoon balsamic vinegar
- freshly cracked black pepper, kosher salt to taste
- Bring carrots, parsnips, mushrooms, tomatoes with juice, garlic, vegetable broth to a simmer in large stockpot with steamer insert over medium heat.
- Place kale , whole basil leaves, and whole chives in steamer insert.
- Set steamer inside stockpot, cover, and steam 5-7 minutes, using tongues to stir halfway through.
- Remove and discard basil and chives. Add kale, beans and vinegar to soup and return to a simmer. Season with salt and pepper.
- Stir in chopped basil and chives just before serving.
The best thing about this soup is the unique taste. The kale, chives and basil are steamed over the stockpot so the kale doesn’t become too soggy and the addition of a small amount of balsamic vinegar was a delight to the senses. I’ve never added it to soup before but I’ll be looking to include it again in the future.
I hope you’ll enjoy the new design and if you make this dish and share it on Instagram, don’t forget to hashtag me at #simplyfreshdinners so I can share it too. Cheers!