Steph’s Picks: Rosemary Red Soup

I like this recipe as it highlights two vegetables from this week’s harvest; three, if you grate the napa cabbage onto the soup as a garnish. The two herbs come straight from the Farm’s herb garden. Enjoy! ~ Stephanie

This soup is a gorgeous red color with a deep, satisfying taste to match. Because of the combination of legumes and vegetables, all you need is some whole-grain bread and salad to make this into a beautifully balanced meal. Serve it with cornbread ….~ Cynthia Lair

3 medium carrots, chopped
1 beet, chopped (2 if small)
1 tablespoon extra-virgin olive oil
1 large onion, diced
2 tablespoons fresh chopped rosemary or 2 teaspoons dried
1 tablespoon fresh oregano or 1 teaspoon dried
1 cup dried red lentils
2 bay leaves
4-5 cups water or stock
2-3 tablespoons light miso

Scrub and chop carrots and beet. Remove tops of beet if present. No need to peel unless vegetables are not organic. Heat oil in a 4-quart pot; add onion and sauté until soft. Add carrots and beet; sauté a few minutes more. Finely chop rosemary and oregano leaves, if using fresh herbs. Wash and drain lentils. Add herbs, lentils, bay leaves, and water or stock to sautéed vegetables; bring to a boil. Lower heat and simmer 40 minutes. Remove bay leaves. Let soup cool and puree in small batches in blender or use an immersion blender. Dissolve miso in ½ cup water and stir into pureed soup. Gently reheat before serving if needed and garnish with sour cream if desired.

Preparation time: 50 minutes
Makes 6-8 servings


For new eaters: Steam a few extra carrot slices and puree with water.

For experienced eaters: Reserve some pureed soup before adding the miso and serve.

For children: Make a face in the bowl with crackers!

Recipe reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books).
For a video, go to http://www.cookusinterruptus.com/index.php?video_id=99.