Crimson & Emerald Harvest Broth with Roasted Roots and Charred Corn

Whether you have got you vegetables from the market or have had a great crop from you garden or homestead, there is nothing better on a cold winters day that to enjoy a bowl of warm wholesome vegetable soup. And if you are the one who has personally grown the vegetables that it will taste all the better!

One of my favorite vegetable soups in my crimson & emerald harvest broth with roasted roots and charred corn. This soup is designed to highlight the beautiful colors and flavors of your harvest. We’ll use a mix of roasting and simmering to build layers of taste.

Ingredients

• For the Roasted Roots & Aromatics:
  • 1 lb Beets, scrubbed and cut into 1-inch chunks
  • 1 lb Carrots, scrubbed and cut into 1-inch chunks
  • 1/2 lb Parsnips, scrubbed and cut into 1-inch chunks
  • 4-6 cloves Garlic, smashed (don’t need to peel)
  • 2 tablespoons Olive Oil
  • Salt and Freshly Ground Black Pepper
  • 1 teaspoon Dried Thyme
• For the Soup:
  • 2 cups Winter Squash, peeled, seeded, and cubed
  • 1 large Yellow Onion, roughly chopped
  • 1 cup Green Beans, trimmed and cut into 1-inch pieces
  • 1/2 cup Radishes, quartered
  • 4 cups Vegetable Broth or Chicken Broth
  • 1 cup roughly chopped Swiss Chard
  • 1 cup roughly chopped Kale
  • 1/2 cup fresh chopped Herbs (a mix of what you have on hand – I recommend Parsley, Oregano, and a bit of Tarragon if you have it)
  • 1 ear of Corn, with husks removed and charred on the grill or stove top
  • 1/2 cup chopped tomatoes
  • 1/2 cup chopped peppers (any variety you like, sweet or a little spicy)
  • 1-2 tablespoons Apple Cider Vinegar
  • Salt and Freshly Ground Black Pepper to taste
• Optional Garnishes:
  • Dollop of Greek Yogurt or Crème Fraîche
  • Extra fresh herbs, chopped
  • Crumbled Feta or Goat Cheese

Preparation

Roast the Roots: Preheat your oven to 400°F (200°C). Toss the beets, carrots, parsnips, and smashed garlic cloves with the olive oil, thyme, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized.

Char the Corn: While the roots are roasting, char your ear of corn either on a grill or directly over a gas flame, turning until nicely blackened in spots. Let it cool slightly, then cut the kernels off the cob into a bowl. Set aside.

Build the Base: In a large pot or Dutch oven, add the winter squash, onion, radishes and green beans, and a splash of olive oil. Sauté over medium heat for about 5-7 minutes until slightly softened. Add the vegetable broth and bring to a simmer.

Add the Greens and Flavor: Add the roasted root vegetables (garlic included), swiss chard, kale and let it simmer. Add the tomatoes and peppers and simmer for another 10 minutes, allowing the flavors to meld.

Finish the Soup: Stir in the charred corn kernels, the apple cider vinegar and fresh herbs. Taste and season with salt and pepper as needed. Simmer for 5-10 more minutes.

Serve: Ladle the hot soup into bowls. Garnish with a dollop of yogurt or crème fraîche, extra herbs, and a sprinkle of cheese, if desired.

Chef’s Notes:

• Color is Key: The beets give the broth a gorgeous ruby hue, which contrasts beautifully with the emerald greens.
• No Waste: Don’t toss the radish greens! Add them to the soup with the swiss chard and kale for extra nutrients and a slightly peppery bite.
• Flexibility: This recipe is very adaptable. Feel free to swap out veggies based on what you have. Don’t have parsnips? Use more carrots or even a sweet potato. No winter squash? Butternut or Acorn squash would work wonderfully.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the roasting vegetables or the soup itself.
• Depth of Flavor: For an even deeper flavor, you could add a Parmesan rind to the simmering broth (remember to remove it before serving!) or use a smoked paprika to roast the roots.
• Make it Creamy: If you prefer a creamier soup, you could blend a portion of it (carefully!) with an immersion blender before serving.
• Make it Heartier: Add some cooked lentils or white beans to the soup for extra protein and substance.

Serving Suggestions

Crusty Farmhouse Bread:

• The Bread: We’re not talking about your average supermarket loaf here. Think a hearty, sourdough or whole wheat loaf with a thick, crackly crust and a soft, chewy interior. Something with character and a slightly tangy flavor would work perfectly.
• Serving: Slice the bread into thick, generous portions and offer it warm. You could even lightly toast the slices for a bit of added texture and aroma.
• Why It Works: The sturdy bread is perfect for soaking up every last drop of the flavorful broth. Its rustic charm complements the hearty nature of the soup.

Homemade Butter:

• The Butter: Step up your butter game! Homemade butter is surprisingly easy to make and adds a richness and flavor that store-bought can’t match. You could use a high-quality cream and churn it by hand, or use a stand mixer.
• Flavoring Options: Elevate your butter even further by adding some flavor. Consider:
• Sea Salt and Herbs: Combine your homemade butter with a pinch of flaky sea salt and finely chopped fresh herbs like parsley, chives, or thyme.
• Roasted Garlic: Mash some of the roasted garlic from the soup into the softened butter for a deeper flavor.
• Smoked Paprika: Stir in a touch of smoked paprika for a smoky, earthy note.
• Serving: Present the butter in a small dish or ramekin, letting your guests spread it generously onto their bread. You could add a decorative sprinkle of sea salt or herbs on top.
• Why It Works: The richness of the butter contrasts beautifully with the lightness of the broth, adding an extra layer of flavor.

Simple Side Salad:

• The Salad: If you want a little something fresh, a simple salad will provide a crisp and clean counterpoint to the soup’s heartiness.
• Ingredients: A mix of baby greens or arugula, some shaved or thinly sliced radishes (echoing the radishes in the soup), a light vinaigrette dressing, and perhaps some toasted nuts or seeds for added texture.
• Why it works: It keeps things light and fresh.

A Light Cheese Board:

• The Cheese: If you want to be fancy you can offer a small cheese board with one or two kinds of cheese, like a sharp cheddar, goat cheese or feta.
• Serving: The cheese board will provide salty and creamy to help complement all the flavors

Putting It All Together:

• Lay Out the Table: Lay out a rustic wooden board or a woven placemat for a natural, farmhouse feel.
• Warmth: Ensure the soup and bread are served warm for the most comforting experience.
• Presentation: Arrange everything on the table invitingly, creating a feast for the eyes as well as the palate.
• Enjoy the Moment: Encourage your guests to savor the flavors and appreciate the bounty of the harvest.

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There you have it – a soup that’s bursting with the flavors of your garden. Each spoonful should be a celebration of the hard work that went into growing those beautiful ingredients. Enjoy every moment! Bon appétit!