A vibrant, hearty soup for an easy weeknight dinner.
On a busy weeknight,healthy and hearty soupsare our superheroes.
Consider this recipe a formula to make a soup out of any veggies you have on hand.
Credit: Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Prissy Lee Montiel
Add onion and celery.
Cook, stirring often, until onion is translucent and softened, about 6 minutes.
Stir in garlic and ground cumin; cook, stirring constantly, 1 minute.
Cover and reduce heat
Remove soup from heat.
Using an immersion blender, process until very smooth, 2 to 3 minutes.
Stir half-and-half and remaining 12 teaspoon salt into pureed soup.
Garnish with roasted pumpkin seed kernels (pepitas) and diced jalapeno.
Potato-Beet Soup
Substitute ground cumin with 112 Tbsp.
finely chopped peeledfresh ginger(from 1 [112-inch] piece).
Substitute roasted pumpkin seed kernels and jalapeno for plainwhole-milk Greek yogurtand choppedfresh chivesfor garnish.
Turnip-Parsnip Soup
Substitute ground cumin for 2 tsp.
