Categories: Recipes

Winter Vegetable Soup

by Paola Malpezzi-Price - Thursday, March 5, 2015

Here’s a toasty winter vegetable soup to keep you warm as you wait for spring to finally arrive.

Serves 4
1/4 cup diced carrot
1/4 cup diced celery
1/3 cup – 1/2 cup diced onion
2 sage leaves (or 1 teaspoon dried sage)
1 small red Serrano pepper or similar, diced
1-2 tablespoons olive oil
1 pound cauliflower tops (white and green), which turns out to be about 3 cups of chunky chopped cauliflower
1 pound squash or pumpkin, diced/cubed, which also turns out to be about 3 cups
1 quart vegetable broth
2-4 teaspoons of salt
1 cup uncooked barley or spelt

Make a “soffritto” by sautéing the carrot, celery, onion, sage and small red pepper in the olive oil in a medium/large pot on low for 5-10 minutes. Then add the broth, squash, cauliflower and salt. Cover and cook on medium flame for 15 minutes. Add the barley or spelt and continue cooking for another 25 minutes at a gentle boil. Serve with sprinkled parsley, a dash of olive oil and a sprinkle of Parmesan to add an Italian touch! A thick cut slice of crusty bread doesn’t hurt either.

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Paola Malpezzi-Price - Paola Malpezzi-Price was co-founder of ExperiencePlus! Specialty Tours, and now advisor to Monica and Maria Elena as they run ExperiencePlus! Bicycle Tours. Paola retired in May 2014 from being the Chair of the Foreign Languages and Literature department and teaching French literature and culture, Italian literature and culture in translation and Women's Studies courses at Colorado State University. She has published two books: Lucrezia Marinella and the "Querelle des Femmes" in Seventeenth-Century Italy (2007) and Moderata Fonte - Women and Life in Sixteenth-century Venice (2003), both by Fairleigh Dickinson University Press.

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