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Portland OR 97219
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Recipes

Market 'Trick-Or-Treat' Soup

Sarah West

Although this is not how market shopper Lorinda Moholt presented this recipe to me, I couldn't resist giving it a Halloween spin. Think of it like this: you are dressed up as an adult, bag in hand, walking from booth to booth gathering treats (hopefully no tricks) from market vendors that you take home, lay out on the table, and gaze at in awe. The next day you binge on your goodies, chopping them up and turning them into this delicious soup. Coincidentally, it is also the perfect antidote to a candy hangover.

This isn't a traditional recipe with exact amounts or required ingredients. Rather, it offers open-ended advice for turning a wide variety of seasonal produce into an easy soup - one that proves good food does not have to be complicated. All recipes invite you to add your own spin; this one demands it, and then rewards you with the satisfaction of having created something of your own. Thanks to Lorinda for sharing her technique!


Serves as many as you want

1. Make a lovely pot of braised vegetables: garlic, leeks, diced carrots, savoy cabbage, celery, chopped kale or even collards, and any other vegetables waiting to be included. (To braise: cook chopped pieces on low heat in just enough broth to cover them, until they start to soften). Add sugar pumpkin or squash that has been well-cooked in the microwave (or standard oven), scooped out, and whirled in the food processor with some chicken broth.  

2. Season with salt and pepper, some curry and/or cumin and add more broth. If you have left over beans or frekkah (or farro, barley, rice, or lentils), put those in too. Simmer until cooked to your liking.

3. Just before supper, add a chopped up apple. Smile and serve, with a dollop of sour cream if you wish.


Recipe from market shopper, Lorinda Moholt.