What’s more warming at this time of year than a big pot of flavorful soup?
The weather definitely turned this week from last week’s balmy 70 degrees to snow predicted for tomorrow! That’s New England! There’s nothing I like better than to make a big pot of soup and let it gently simmer to perfection while the aromas tantalize.
This soup can be a great Friday, clean the refrigerator dish! I’ve used fresh broccoli, corn (from the night before), green beans, and chard here along with the aromatics (the leek was a bit limp and needed to be used), but you can use whatever veggies you have or need to use up. It could be cauliflower, winter or summer squash, peas, turnip, etc. You can substitute spinach for the chard, and use all onions or all leeks.
If your vegetables are leftovers and already cooked, add them when you toss in the chard. Use what you like, or what you have on hand, and adjust the heat to your desire.
Feed the body; feed the soul
Everything about this soup is good for you, starting with the delightful flavor of comfort that feeds the soul as well as the body, beginning with that first whiff of spice.
The list looks long, but it comes together quickly. This makes a lot, enough for a couple of meals and the freezer as well!
Moroccan Spiced Vegetable and Wild Rice Soup
- 2 tbsp. olive oil
- 1 onion, diced
- 1 leek, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 6 cloves garlic, minced
- 1 tsp. cumin
- 1 tsp. cinnamon
- 1 tsp. turmeric
- ½ tsp. cayenne
- 1 tsp. coriander
- 2 bay leaves
- 6 or 7 plump crimini mushrooms, quartered
- 1 28-oz can whole peeled tomatoes
- 2 quarts veggie stock
- 1 cup wild rice
- 1 small head broccoli, diced, stem and all
- 1 cup chopped green beans
- 1 cup corn kernels
- 1 can garbanzo beans
- 1 bunch Swiss chard, stems chopped, leaves torn
In a large soup pot, warm the oil over medium high heat and add the onion, leek, carrots, and celery. Sauté for about five minutes, then add the garlic, mixing it in for about 30 seconds until fragrant, then stir in the cumin, cinnamon, turmeric, cayenne, coriander, and bay leaves. You can substitute a tablespoon or so of your favorite Moroccan seasoning here rather than the individual spices if you like.
Remove the stems from the chard, dice them up, and add them to the pot along with the mushrooms. Cook for two or three minutes, then add the tomatoes, veggie stock, and rice. Salt and pepper to taste. Bring to a boil, cover, reduce to a simmer, and cook for 45 minutes.
Add the broccoli, green beans, and corn kernels, and cook 7 or 8 minutes, then add the chard leaves and continue cooking until the leaves have wilted and cooked to your liking. Taste and adjust seasoning.
Spiced Vegetable Soup with Cod
To dress this up, once the soup is ready, keep it on simmer add your cod, pushing it into the broth. Cover and cook for five minutes, then remove from the heat and let sit for another 10 minutes or so, depending on the thickness of the fish filets. Check for doneness, you’ll want the fish to just be starting to flake.
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