I haven’t been posting many recipes lately. It’s a tough time of year to be a locavore in my part of the world. There is still snow on my lawn, and just last week the temperature dipped as low as -18 C with the wind chill (not average for this time of year, but definitely within the range of normal). The first stalks of asparagus haven’t yet been harvested and greenhouse tomatoes are still a ways away. I just used the last jar of tomatoes I canned in the fall and the salsa is almost at its end as well. I can only subsist on maple syrup, freezer burnt pesto and stockpiled soups and chilis for so long, so I have been buying out of season produce more often. It would be logical to assume the dead of winter is the toughest time to be a locavore, but in reality I find this time of year the worst!
Add to that, I think I’m coming down with a Spring cold (the change in weather always gets to me!) Conveniently, along with the cold came a craving for vegetable soup, and I happened to have a plethora of sad looking root vegetables in my fridge. The fresh cilantro and chili flakes gave it a slight Mexican twist that was a nice change from monotonous root veg! Corn would have been delicious here if I’d had some.
2 cups vegetable ends/peels/trimmings (I save these in my fridge specifically for making broths, but you can also chop up the sorriest looking veg from the bottom of your fridge!)
dried herbs – I used a bay leaf, rosemary, thyme and chili flakes
3 stalks celery
1 medium onion
2 cloves garlic
3 red potatoes
1/4 cup white wine
fresh parsley and cilantro
1. Heat olive oil in a pot on medium. Add vegetable trimmings and saute 5-10 minutes.
2. Fill pot with water. Add peppercorns, salt and dried herbs. Cover and bring to a boil. Simmer for at least 30 minutes. Meanwhile, chop vegetables.
3. Strain broth and discard solids. Add vegetables and wine and cook until tender, about 30 minutes. Add fresh herbs and serve.