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Fall Vegetable Soup

Deborah Baic/The Globe and Mail

With harvest season drawing to a close, now is the time to make the most of our fresh seasonal vegetables in recipes such as this hearty soup. It incorporates my favourite roots and greens, but feel free to substitute them with whichever ones you like best. Although the recipe makes a lot of soup, it keeps for five days and freezes well. If you are making it ahead of time, boil the orzo separately and stir it into the soup when serving to avoid waterlogging the pasta.

Servings: 6

Ready time: 1 hour

Ingredients

2 tbsp olive oil

1 cup onion, diced

1 cup leek, diced (white and light green parts only)

1 cup fennel, diced

1 cup celeriac, diced

1 cup sweet potatoes, diced

1 cup carrots, diced

1 tbsp garlic, chopped

6 cups chicken stock

2 tsp maple syrup

1 tsp fresh thyme, chopped

1/2 cup orzo

1 cup zucchini, diced

3 cups black kale, chopped

1 tsp sriracha or other Asian hot sauce

Salt and freshly ground pepper

Method

Heat olive oil in a large pot over medium heat. Add onion, leek and fennel and sauté until coated with oil (about 2 minutes). Add celeriac, sweet potato, carrot and garlic and continue to cook, stirring, until vegetables begin to soften (about 5 minutes).

Pour in stock, maple syrup and thyme and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Add orzo and simmer for another 5 minutes. Add zucchini, kale and hot sauce and simmer for 10 minutes or until vegetables and orzo are tender.

Season with salt and pepper to taste.

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