Autumn Greens and Ginger Soup

Autumn Greens and Ginger Soup Recipe - Vegetarian Food

Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 6 |

Vegetarian diet

Introduction

Autumn Greens and Ginger Soup is a heartwarming and nutritious recipe perfect for the cooler months. This recipe combines the earthy flavors of autumn greens with the zesty kick of ginger, creating a delicious and comforting dish. The addition of a fresh salad with figs and roasted walnuts, dressed in a homemade vinaigrette, complements the soup beautifully, making this recipe a complete meal that is both satisfying and healthy.

History

The tradition of combining greens and ginger in soups dates back centuries, with variations found in many cultures around the world. This particular recipe, with its focus on autumn greens and a rich ginger-infused broth, is inspired by the seasonal changes that call for warmer, more nourishing dishes. The use of fresh, seasonal ingredients reflects a time-honored approach to cooking that emphasizes the natural flavors and nutritional benefits of the produce available at the time.

Ingredients

Salad

8 cups mixed greens, such as arugula, dandelion, frisee, red oak lettuce, swiss chard, etc.
6-8 figs
1 cup roasted nuts of your choice (we like candied walnuts)

Vinaigrette

5 tbsp plum preserves
0.25 cup wine vinegar
1 tbsp dijon-style mustard
1 cup olive oil
1 tsp grated ginger
1 tbsp minced lemongrass
kosher salt and freshly ground pepper

Soup

2 tbsp butter
2 onions, peeled and chopped
6 cups chicken broth
2 lb (907 g) carrots, peeled and sliced
2 tbsp grated fresh ginger
1 cup whipping cream
salt and pepper

How to prepare

For the salad, simply mix all the ingredients for the dressing together, and drizzle over a bowl of tossed greens. Garnish your salad with figs and nuts.
To make the soup, add butter and onions to a 6 qt (5.68 liter) pan, over medium high heat and cook them, stirring often, until onions are limp. Add broth, carrots, and ginger and cover the pan. Bring it to a boil and then reduce the heat and simmer until carrots are tender when pierced.
Remove your pan from the heat and transfer to a blender. Do not fill the blender more than half way and place the lid on. Cover the top with a dish towel, and pulse the blender to start it and then puree until smooth.
Return the mixture to the pan, add cream, and stir it over high heat until the soup is uniformly hot. Add salt and pepper to taste.
To serve the soup, ladle it into bowls and garnish with parsley sprigs.

Variations

For a vegan version of this recipe, substitute the chicken broth with vegetable broth and the whipping cream with coconut milk. You can also experiment with different types of autumn greens, such as kale or spinach, and use seasonal fruits in place of figs for the salad.

Cooking Tips & Tricks

To maximize the flavors in this soup, it's important to sauté the onions until they are translucent before adding the broth and other ingredients. This helps to develop a deeper flavor base. Additionally, when blending hot liquids, be sure to allow steam to escape to prevent pressure from building up. Starting the blender on a low speed and gradually increasing it can also help achieve a smooth consistency without splattering. For the salad, tossing the greens with the vinaigrette just before serving ensures they remain crisp and vibrant.

Serving Suggestions

This soup and salad combo is best served as a complete meal, perfect for a cozy autumn evening. The warm soup paired with the fresh, crisp salad offers a satisfying balance of flavors and textures.

Cooking Techniques

The key techniques in this recipe include sautéing, simmering, blending, and dressing a salad. Each step is designed to maximize flavor and ensure a delicious outcome.

Ingredient Substitutions

If figs are not available, pears or apples make a great substitute in the salad. For a nut-free version, roasted pumpkin seeds can replace walnuts. Additionally, honey or maple syrup can be used in place of preserves in the vinaigrette for a natural sweetener.

Make Ahead Tips

The soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage. The vinaigrette can also be prepared in advance and kept refrigerated. Assemble the salad just before serving to maintain freshness.

Presentation Ideas

Serve the soup in a deep bowl, garnished with a swirl of cream and a sprig of parsley. Arrange the salad on a platter, showcasing the colorful figs and walnuts, and drizzle with the vinaigrette just before serving.

Pairing Recommendations

This meal pairs well with a light, crisp white wine such as Sauvignon Blanc or a dry Riesling. For a non-alcoholic option, a ginger-infused sparkling water complements the flavors of the soup and salad beautifully.

Storage and Reheating Instructions

Store leftover soup in an airtight container in the refrigerator and reheat gently on the stove, adding a little extra broth or water if needed to adjust consistency. The salad is best enjoyed fresh and should not be stored once dressed.

Nutrition Information

Calories per serving

Each serving of this soup and salad combo is approximately 400-500 calories, making it a suitable main course for a healthy meal. The exact calorie count can vary based on the specific ingredients used and portion sizes.

Carbohydrates

This recipe is relatively low in carbohydrates, with the majority coming from the vegetables and figs. The carrots in the soup provide a natural sweetness and are a good source of dietary fiber and beta-carotene, while the greens in the salad are low in carbs and high in fiber.

Fats

The fats in this recipe are primarily healthy unsaturated fats, coming from the olive oil in the vinaigrette and the walnuts. These fats are beneficial for heart health and can help to lower bad cholesterol levels. The whipping cream adds a small amount of saturated fat to the soup, but this can be adjusted according to dietary needs.

Proteins

This recipe provides moderate amounts of protein from the chicken broth and the nuts. For a higher protein content, you could add grilled chicken or tofu to the salad, or use a higher-protein broth for the soup.

Vitamins and minerals

The Autumn Greens and Ginger Soup is rich in vitamins and minerals, thanks to the variety of vegetables and greens used. Carrots are an excellent source of vitamin A, while the greens provide vitamins C, K, and folate. Ginger adds not only flavor but also compounds that have anti-inflammatory properties.

Alergens

This recipe contains potential allergens such as nuts (walnuts) and dairy (whipping cream). However, substitutions can be made to accommodate different dietary needs and preferences.

Summary

Overall, the Autumn Greens and Ginger Soup with salad is a balanced and nutritious meal, providing a good mix of vitamins, minerals, and macronutrients. It's a heart-healthy choice that supports overall well-being.

Summary

The Autumn Greens and Ginger Soup recipe is a celebration of seasonal flavors and ingredients, offering a nutritious and delicious meal that warms the soul. With its balance of textures, flavors, and nutrients, it's a perfect dish for embracing the cooler months.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a crisp autumn day, the leaves were changing colors and falling from the trees, and there was a chill in the air that hinted at the coming winter. I was walking through the farmers market, browsing the stalls filled with fresh produce, when I came across a stand selling the most beautiful assortment of autumn greens.

I struck up a conversation with the farmer, an older woman with a twinkle in her eye and a knowing smile. She told me that these greens were a special blend of kale, chard, and spinach, grown with care and harvested at just the right moment to capture their peak flavor. She handed me a small card with a handwritten recipe for Autumn Greens and Ginger Soup, telling me that it was a family recipe passed down through generations.

I thanked her and hurried home, eager to try out this new recipe. As I chopped and sautéed the greens, the scent of ginger and garlic filled my kitchen, warming me from the inside out. I added some vegetable broth and let the soup simmer, allowing the flavors to meld together into a comforting and nourishing dish.

When I took my first spoonful of the soup, I was transported back to my childhood, to the days when my own grandmother would spend hours in the kitchen, teaching me the art of cooking. She would tell me stories of her own mother, who had learned to cook from her grandmother, passing down recipes and traditions through the generations.

As I savored the soup, I felt a connection to those who had come before me, to the women who had lovingly prepared meals for their families, using simple ingredients to create dishes that were both delicious and comforting. I knew that this recipe would become a part of my own culinary repertoire, to be shared with my own children and grandchildren in years to come.

I shared the recipe with my friends and neighbors, who all raved about the unique blend of flavors and the warmth it brought to their homes. I even brought a pot of the soup to the farmers market, where the old woman who had given me the recipe tasted it and smiled approvingly, her eyes sparkling with pride.

And so, the recipe for Autumn Greens and Ginger Soup became a staple in my kitchen, a dish that I would make time and time again, especially during the autumn months when the air turned cool and the leaves began to fall. It was a reminder of the power of food to connect us to our past, to nourish our bodies and our souls, and to bring us together in shared moments of joy and gratitude.

As I sit here now, writing this story and thinking back on that fateful day at the farmers market, I am filled with a sense of gratitude for the gift of this recipe and the memories it has brought me. I know that when I make this soup, I am not just cooking a meal, but continuing a tradition that has been passed down through the ages, a tradition of love, connection, and nourishment that will always have a place in my heart and in my kitchen.