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Velvety Vegetable Soup with a Twist

November 29, 2012 By Jittery Cook 9 Comments

Magic, upside-down soup. Everybody garnishes soup on top. Here’s the twist: This soup is garnished on the bottom, extending beyond the soup onto the rim. The fun part of the presentation is bringing the bowl to the table with only the garnish in place and artfully pouring in the soup to cover just the midsection. I dare you to try this without falling in love.

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Velvety Vegetable Soup 

  • 1 whole butternut squash, pierced several times with a knife
  • 2 carrots, peeled and cut in chunks
  • 1 sweet potato, peeled and cut in chunks
  • 3 spears of broccoli, cut in chunks
  • 1-2 onions, chopped
  • 2 garlic cloves, minced
  • 1 T olive oil
  • 1/4 c chopped fresh dill
  • sea salt and freshly ground black pepper
  • 6-8 c homemade soup stock, vegetable or chicken, or store bought 

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Velvety Vegetable Soup Garnish

  • 1/4 c pine nuts
  • 1 broccoli cut into spears (minus the 3 spears above)
  • 1/2 c crumbled goat cheese
  • 1/2 coloured bell pepper, roasted (optional – for a colour boost)
  • 1/2 T olive oil
  • sea salt and freshly ground black pepper

Microwave the whole squash on high, uncovered, for 8 minutes, turning once at halftime. When cooled, cut in half, scoop out the seeds, peel and chop.

Use a large soup pot to heat the olive oil, then add the onion and garlic, sautéing until golden. Add all the other soup ingredients, bring to a boil and simmer for 20 minutes until softened. Blend until velvety.

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Roast the broccoli for about 20 minutes, coated with a bit of olive oil, sea salt and black pepper, in a 400F oven until golden. Remove the broccoli stalks. Chop the broccoli tops, then combine garnish ingredients and divide them into portions.

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Run a line of garnish left of center down each flat style soup bowl. Spoon or pour the hot soup over the garnish just before serving. Serves 6.

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Velvety Vegetable Soup Print Ready Recipe

Final notes:

  • The soup part of this recipe comes from a yummy soup my good friend friend, Mimi Kitner, introduced me to. It’s from Norene Gilletz‘s Healthy Kitchen cookbook.
  • I stole the idea for the bottom garnish stripe from the Intercontinental Hotel‘s Squash Soup with Seafood Almond Salad presentation. So creative!

Related articles

  • Wholesome Recipe: Roasted Vegetable Soup with Herb Dumplings – Recipes from The Kitchn (thekitchn.com)
  • Autumn Is Here: 10 Fall Vegetable Soups (thekitchn.com)
  • Soulful Soup: Roasted vegetables soup (30smagazine.wordpress.com)
  • 20 Ways to Eat Fall Vegetables for Dinner – Recipe Roundup (thekitchn.com)
  • Vegan Cream of Vegetable Soup (allthingsveggie.wordpress.com)
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Comments

  1. christinaabboud says

    November 29, 2012 at 2:22 pm

    Wow this is a must try!! Kudos to Mimi and Holly for your suggestions.

    Reply
    • Jittery Cook says

      November 29, 2012 at 2:25 pm

      Thanks Christina. You will love this. The goat cheese and the broccoli have just the right contrast with the creamy sweet soup.

      jitterycook.com recipe2recipe.com

      Reply
  2. The Palladian Traveler says

    November 29, 2012 at 2:27 pm

    Art framed in a soup bowl. Very attractive looking and probably tastes even better. Nicely presented.

    Reply
    • Jittery Cook says

      November 29, 2012 at 2:35 pm

      Thanks Tom. Does taste mighty good for upside-down soup.

      jitterycook.com recipe2recipe.com

      Reply
  3. Sonia Ribaux says

    November 29, 2012 at 3:35 pm

    Very interesting. A vegetarian’s delight.

    Reply
  4. emmycooks says

    November 29, 2012 at 3:35 pm

    That’s beautiful! I love it. I also like the veggies to soup ratio. 🙂

    Reply
  5. Alena Seresova says

    November 29, 2012 at 8:26 pm

    You are too good!

    Reply
  6. laurileeshealthycooking says

    December 8, 2012 at 2:43 pm

    this looks good. I’m hoping to get my blog looking as good as yours!

    Reply
    • Jittery Cook says

      December 8, 2012 at 2:46 pm

      Thanks Laurilee! Great to get your support!

      Reply

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