This is a good winter soup.
1 tablespoon vegetable oil
1 onion, peeled and diced
2 stalks celery, chopped
1 red bell pepper, seeded and diced
4 garlic cloves, peeled and minced
6 cups water
2 cups diced peeled butternut squash
2 cups diced peeled rutabagas
3 teaspoons crushed dried oregano
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups chopped kale
1/4 cup chopped fresh parsley
Heat oil in a large saucepan oil. Add the onion, celery, bell pepper and garlic, and sauté for about 5 minutes.
Add water, squash, rutabaga, oregano, paprika and salt; bring to a simmer. Cook for 40 to 45 minutes over medium-low heat until the rutabaga is tender, stirring occasionally.
Stir in the kale and cook for about 10 minutes more.
To thicken, mash the squash and rutabaga against the side of the pan with the back of a spoon. Stir in the parsley and let stew stand for 5 to 10 minutes before serving.
Here is another one that my family really enjoys
2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
Hope you like these.
Own a catering company