The Whole Dish Blog: Root for Hearty Veggie Noodle Soup – Medford News, Weather, Sports, Breaking News
As expected, root vegetables were plentiful when Medford’s opened on Thursday farmers market.
Even celeriac, a lesser-known crop that overwinters well, could be purchased from a few vendors. What to do with celeriac? This vegetarian soup is a great starting point. It can also be roasted in the oven, boiled and pureed or very thinly sliced for a classic french saladas well as this more modern interpretation.
Previously confined to Asian recipes, white miso is increasingly becoming known as an instant flavor enhancer for vegan and vegetarian dishes. I sampled a huge jar of white miso purchased from Portland’s shiny new Southeast Asian Market. It’s especially good with chickpeas, the protein in this dish.
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Chickpea noodle soup
Extra virgin olive oil, as needed
3 sprigs of thyme (or 1/2 teaspoon of Provencal herbs)
1 yellow onion, peeled and thinly sliced
1 leek, thinly sliced and rinsed of dirt
4 garlic cloves, peeled and minced
Kosher salt, to taste
1 glass of white wine
2 tablespoons white miso (or liquid aminos)
2 carrots, peeled (or washed) and diced
2 medium parsnips, peeled and diced (or substitute with sweet potato)
1 medium rutabaga, peeled and diced (or substitute with turnips)
1 small head celeriac, peeled and diced (or 3 celery stalks, thinly sliced)
2 cups (or a 16-ounce can) cooked chickpeas
4 ounces pappardelle or fettuccini
1 1/2 teaspoons red pepper flakes
Zest and juice of 1 lemon
10 sprigs of parsley, coarsely chopped
In a pot, heat a drizzle of olive oil on medium. Add the thyme (or Herbes de Provence) and sauté briefly, 10 to 15 seconds.
Add the onion, leek and garlic, plus a big pinch of salt, and reduce the heat to medium-low. Sweat the mixture until tender, about 7 minutes. Add the white wine and reduce by half.
Dissolve the miso in 8 cups of water. If it doesn’t mix completely, don’t worry, it will simmer while the soup is simmering – that just helps.
Add root vegetables, chickpeas and miso water. Bring to a boil, reduce heat to low and cook until all vegetables are tender, about 20 minutes.
Meanwhile, in a small skillet, lightly toast the red pepper flakes over medium-high heat until fragrant, about 30 seconds.
In another bowl, combine 1/2 cup olive oil, lemon zest, lemon juice, parsley and a pinch of salt. Add the hot red pepper to the mixture.
When the vegetables are tender, taste and adjust the salt to your liking. Add pasta and simmer until tender, 6-8 minutes.
Divide the soup among 4 bowls and garnish with a dollop of the parsley relish.
— Recipe from food52.com