Veggie Soup for the Soul

Veggie Soup for the Soul – Want something homemade, tasty, and healthy?!  Look no further…no canned veggies or stalk here…all fresh and homemade. The seasoning can vary for your personal tastes, but if you have the resources try the recipe below…it’s yumminess personified.

Ingredients

• 1 C, Carrots, M/L diced
• 1.5-2 C, Red Potatoes, M/L diced
• 1, Leek, minced
• 2 cloves, Garlic, minced or pressed
• 2 oz, Olive Oil/EVO
• 4, Roma Tomatoes, concasse and M/L diced
• fresh cracked Sea Salt and fresh cracked Black Pepper
• 2, small Fresh Sage leaves, minced
• 1/4-1/2 tsp, fresh grated Nutmeg
• 1 Lemon, Juice
• Spices;
  • 1/2 tsp, Dried Paprika – Oregano
  • 1/4 tsp, Cumin-Cayenne-Cumin-Coriander
  • S&P, to taste
• Small Sachet or Bouquet Garni
  • 4 Thyme Sprigs, 1/4 bunch Parsley Stems, 2 Bay Leaves, generous pinch of whole Peppercorns – best contained in cheese cloth and cooking twine
  • 4 Thyme Sprigs, 1/4 bunch Parsley Stems, 2 Bay leaves – wrapped in a whole leek leaf and tied with cooking twine

Directions

1. In a medium pot, bring appx 4 cups or more of water (enough for tomatoes to float in) to a rapid boil.
2. Prepare tomatoes by putting an X cut appx 1/2 inch deep on both ends of the tomatoes. This helps the skin to separate from the meat of the tomato. Look up tomato concasse.
3. Place the tomatoes in and watch carefully. Let boil for only min until skin starts to look like it’s separating from the meat and the tomatoes are more buoyant. Remove immediately with skimming spoon and place in ice bath to shock and stop the cooking process. (If no ice bath is available, that’s okay. These will be cooked again anyways.)
4. Separately, in a dutch oven line the bottom with olive oil and bring to medium low heat.
5. Add the leek and sweat for a few minutes.
6. Add garlic and nutmeg and sweat for about a minute.
7. Add the potatoes and carrots and toss in more oil if needed, and let cook for appx 10 min.
   
8. While veggies are cooking the tomatoes should be cooled down. Peel and remove the seeded center and tough core to be tossed, then dice remaining tomato meat.
   
9. Uncover veggies and gently stir in diced tomatoes, fresh sage, and dry seasonings to taste.
10. Add water, mix, and bring to a boil.
11. Turn down to a simmer, cover, and let cook for 20 min or until potatoes and carrots are at desired tenderness.
    
12. Turn off heat and add lemon juice if desired. Let sit for a few minutes before serving. ENJOY!