By BeeWench Farm

January is a popular time to start new habits, especially around eating. Healthier eating and losing weight are way harder than putting your phone down. A great way to get more veggies in your diet is with soups. I love having soup weekly and adding in as many veggies as I can. I always use chicken broth or stock for the extra nutrients, especially this time of year, but you can use any kind you prefer. With the chilly weather, hearty soups really hit the spot.

Below are the seasonal fruits and vegetables you can find at the farmer’s markets:

Fruits:

  • Kiwi
  • Kumquats
  • Lemons
  • Oranges

Vegetables:

  • Beets
  • Broccoli 
  • Cabbage
  • Celery
  • Kale
  • Sweet Potato
  • Brussel Sprouts
  • Parsnips
  • Mushrooms
  • Winter Squash

Farmer’s Market Rustic Winter Soup

Ingredients:

  • 1/2 small butternut squash, peeled, seeded, and cubed
  • 3 medium parsnips peeled and cubed (sub with celery if needed)
  • 1 medium sweet potato peeled and cubed
  • 2 medium carrots peeled and cubed
  • 1/2 fennel bulb quartered & sliced thin
  • 1 tsp coarse salt
  • 5 tablespoons olive oil divided
  • 1 medium onion diced
  • 2 tablespoons all-purpose flour (sub arrowroot or ½ cup sourdough starter)
  • 4 cups vegetable broth or chicken broth
  • 2 medium yellow potatoes peeled and diced
  • 4-5 fresh thyme sprigs
  • 2 Rosemary sprigs (optional)
  • 2-3 sage leaves (optional)
  • 1 cup milk (sub almond milk or just omit)
  • Additional salt & freshly ground black pepper to taste
  • More pepper and herbs for garnish
  • Optional- Bacon, chicken, and parmesan cheese

Instructions:

  1. Heat oven to 400 degrees Fahrenheit.
  2. In a large bowl, toss the butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons olive oil and 1/2 teaspoon coarse salt. Spread in a single layer on a large baking sheet and roast until tender and browned in places, about 40 minutes, turning a couple of times while roasting.
  3. While the veggies are roasting, prepare the base of the soup. To a large saucepan over low heat, add 3 tablespoons olive oil. Add the onion along with a pinch of salt and pepper, then cook, stirring occasionally, until soft, about 10 minutes.
  4. Stir in the flour and cook for 3 minutes, stirring constantly. I started using my sourdough starter instead of flour to make the roux and it is a great way to use some discard.
  5. Stir in the broth. Add the potatoes and herbs. Bring to a boil over medium heat then reduce heat to low. Simmer uncovered for 15 minutes or until potatoes are soft. Remove from heat. Skim out the herbs and discard.
  6. Stir in the roasted vegetables. Carefully transfer about 3 cups (half) of the soup to the pitcher of a blender. Puree until smooth. Return the pureed mixture to the pot and stir to combine. The soup should be thick, rich, and creamy.
  7. Stir in the milk. Place the pot back on the burner, and, with the heat on medium-low, return to a simmer, stirring often to prevent burning for about 5 more minutes.
  8. Taste and add additional seasonings, salt, and pepper if desired.
  9. Serve garnished with an additional cracked pepper and herbs. 

Optional: Add in some cooked and chopped bacon or chicken or both. Top with some grated parmesan cheese.