By Carmel Karni — See the recipe
When we were young, poor and living in NYC, we lived in the same building as our talented and delightful friend Margarida. We saw each other almost every day and shared many meals together. Margarida practically lived on this simple, healthy soup and some good, locally baked bread from our mostly Italian neighborhood. When we visited her and her family in Portugal this summer our youngest child fell in love with this soup and now requests it regularly. It’s super easy to make and really healthy. It makes a particularly nice, light but satisfying fall dinner. This is my version of her soup. I hope it is a pretty faithful adaptation.
Creamy Vegan Vegetable Soup
Ingredients
- 1 small butternut squash
- 1 large or 2 small carrots
- 1 onion
- ¼ cabbage, thick stem included
- 2-3 garlic cloves
- 2 potatoes
- ⅓ cup olive oil
- Salt
- 1 large handful of spinach or kale leaves
Peel and roughly chop the squash, carrot, onion cabbage and potatoes. Place them in a soup pot and cover with water. The water should cover the veggies. Add the olive oil and a hefty pinch of salt. Cover the pot and bring to a boil. Once boiling, reduce the heat and simmer for about 20 minutes. When the time is up, test the veggies for doneness and then use an immersion blender to puree the soup until it is very smooth. If it is too thick, add a bit of water. If it is too thin, let it cook uncovered for a bit to thicken. Add the spinach, taste for salt and serve. Good bread is a great accompaniment.
