Skip to main content

Lucy Waverman's fall vegetable soup

tim fraser The Globe and Mail

With sweet potato and maple syrup, this soup represents both fall and sweetness.

Servings: 6 to 8

Ready time: 45 minutes

Ingredients

2 tablespoons olive oil

2 cups onion, diced

2 cups leeks, white and light green part only, diced

2 cups turnips, diced

2 cups sweet potatoes, diced

2 cups carrots, diced

1 tablespoon garlic, chopped

8 cups chicken stock

1 tablespoon maple syrup

2 teaspoons thyme, chopped

1 cup orecchiette

4 cups baby spinach

1 teaspoon sriracha or other Asian hot sauce

Salt and freshly ground pepper

Method

Heat olive oil in a large pot over medium heat. Add onion and leeks and sauté until coated with oil, about 2 minutes. Add turnips, sweet potatoes, carrots and garlic and continue to cook, stirring, for about 3 minutes or until beginning to soften.

Add stock, maple syrup and thyme and bring to boil. Add pasta and hot sauce, turn heat to medium-low and simmer for 10 minutes or until tender.

Add spinach and cook for 2 minutes longer or until spinach is wilted. Season with salt and pepper to taste.

Report an error
Comments

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨