>> Thursday, February 5
Just…I don’t need to explain. Butternut has a reason for its name, and with a light steaming it melts over this country-style stew like dairy-fresh cream. Heavenly. The soup itself is essentially the stewed version of White Bean Bucket Salad, because I can't get enough of the flavor, all the ingredients are local and seasonal (except gomashio, kombu, and tahini!) and because it's such a satisfying, nutritious meal. I owe much inspiration for this one to my mom, for her insistence on white beans as super-foods, and Farmgirl Susan for her Roasted Garlic Lover’s White Bean Soup. Enjoy a bowl while nestled with a frost-laced view of winter and a slice of recycled bread, my gluten-free specialty.
White Bean Stew with Butternut Filets
- 2 cups cooked white beans (if cooked with kombu seaweed, save the water)
- 4-6 cups kombu stock (or water/veggie stock)
- 4-5 carrots
- 1-2 potatoes
- 2 turnips
- ½ head of celeriac
- 10 slices of butternut squash
- 1 onion
- 1 head of garlic
- 1 big sprig of fresh rosemary, chopped
- 2 tbsp tahini
- 2 tsp thyme
- 2 tsp oregano
- salt and pepper to taste, and/or gomashio garnish (mmmmm)
- ¼ medium white cabbage
- 2 tbsp oil
- a splash of rice wine or apple cider vinegar (opt.)
- ½ cup sprouted chickpeas (opt; garnish)
- In a soup pot, bring your stock to a boil and add carrots, potatoes, celeriac, onionsand turnips, all coarsely chopped. Cook until potatoes are almost finished.
- Meanwhile, separate the garlic cloves and put, unpeeled, in a little oven-safe dish, sprinkled with water and covered with tinfoil. Bake for 30 minutes at around 350 F.
- Add the cabbage, finely chopped, the beans, and herbs to the soup and simmer until the cabbage is soft.
- Peel the garlic and put it in a medium sized bowl (or food processor, blender, etc) with 1/3 of the soup and the tahini. Blend until fairly well-combined, and add back to the rest of the soup with a splash of vinegar if using. Blend more if desired, or add more stock as needed. But really, thick is gooood!
- Heat oil in a frying pan and add the chickpeas and squash slices. Turn a few times to coat with oil, then add a splash of water, quickly cover, and steam until both are just tender.
- Add a pinch of gomashio (or salt), turn quickly, and remove from the heat.
- Serve the soup with the squash and chickpea mixture on top, and fresh oregano or thyme if available.