BY Local Food Alliance
It’s harvest time in the Wood River Valley, and our local and regional farms are bursting with fresh, colorful produce. Carrots, onions, zucchini, tomatoes, corn, peppers and potatoes are at the peak of ripeness and packed with flavor.
This simple soup recipe boasts a cornucopia of seasonal veggies available at our local farmers’ markets, as well as select stores and through Idaho’s Bounty. The medley of late summer and fall flavors combines to make a light, refreshing and highly nutritious meal. Add white or garbanzo beans for protein, pair with crusty bread and dinner is served!
Fall Harvest Soup
Ingredients
• 2 tablespoons butter
• 1 onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 2 large zucchini, chopped
• 2 ears fresh corn, shucked
and kernels cut off
• 3-4 medium tomatoes, peeled
and chopped
• 4 cups low-sodium chicken
or vegetable broth (preferably
homemade)
• 2 bay leaves
• sea salt
• pepper
• ½ cup pistou sauce**
Directions
Heat butter in a medium soup pot. Sauté onions, carrots and celery for about 3-4 minutes until they begin to break down and soften. Add zucchini and corn and sauté 2 more minutes. Stir in tomatoes, broth and bay leaves and bring to a boil. Turn down heat and simmer about 15-20 minutes. Season to taste with salt and pepper and ladle into bowls. Top each bowl with about a tablespoon of pistou. Sprinkle with Parmesan cheese, if desired.
**For the pistou sauce: Add 2 1/2 cups packed basil leaves, 2 cloves garlic (chopped) and1/4 cup Parmesan cheese to the bowl of a food processor. While processing, slowly pour in 1/2 cup or more extra virgin olive oil to make a pistou sauce (similar to pesto). Add sea salt and ground pepper to taste.
Local Food Alliance is a nonprofit whose mission is to create a vibrant local food system in the Wood River Valley. For more information, visit www.localfoodalliance.org.
