What can I say, it’s soup season right? So bring on the soup! And this one’s got ‘seasonal’ down to a science, perfect for harvest potatoes, autumn apples, and of course, the rocket. I grew some garden rocket myself this year (you may know it as arugula, or roquette) but it couldn’t weather the summer’s heat. Maybe you’re growing a patch in your fall garden?
Regardless of whether it’s all store-bought or farmer fresh, this simple soup will certainly hit the spot. With a slight arugula spice, a nip of apple tart, and a heart that’s anchored in taters, you really just can’t go wrong. This is a seasonal celebration soup, so ladle up a bowl while you contemplate the awesomeness of autumn. And enjoy!
Ingredients:
1 tablespoon olive oil
2 medium potatoes, cubed
1 yellow onion, diced
2 stalks celery
2 cloves garlic, pressed or finely diced
1 tart apple (I used a lovely organic granny smith)
1 teaspoon lemon juice
3 cups veggie broth + 1 cup water
1/4 cup dry sherry or vermouth
1 pinch nutmeg
1 teaspoon thyme (or 2 teaspoons fresh)
1 teaspoon oregano (or 2 teaspoons fresh)
1 pinch ginger
1 teaspoon agave
2 cups tight packed shredded arugula leaves, stems removed
salt and fresh ground pepper to taste
Instructions:
Heat the olive oil in a deep skillet, and add the potato, onion, celery, and garlic. Sauté the veggies until the onions soften, about 5 minutes. Add the apple, lemon juice, stock, booze, and spices. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Add the agave and arugula and continue simmering until the potatoes are soft, about 10 minutes. Transfer half the soup to a blender and puree, or use an immersion blender to blend in the skillet (don’t overdo it! you want those chunks)
Salt and pepper to taste, and garnish with fresh arugula, fresh thyme, or vegan bacon bits. Revel in the season!
-
Dylan
