Throw-As-You-Go Soup

A bowl of soup offers a warm and hearty welcome to holiday guests. Wander the market and gather root and vine vegetables for this hearty flavorful soup that captures the essence of fall and freezes exceptionally well. From celery, onions, sweet potatoes, carrots, and parsnips to squash of every kind, collect what’s available at your market to create a tasty soup. Throw an apple or two in the bags as well for a hint of sweetness to complement the earthy flavors. The following recipe is just a guide. Adjust the liquid, amount and type of veggies and herbs to please your palate and the particular produce you pick. — Alison J. Bermack

Throw-as-you-Go Soup

Makes about 6-8 quarts


3 tablespoons olive oil
3 onions, diced
8 cloves garlic, peeled and mashed
3 leeks, white and light green parts, washed and cut
2 potatoes, peeled and sliced
2 sweet potatoes, peeled and diced
2 butternut squash, peeled and cut into chunks
2 delicate squash, peeled and diced
2 carnival squash, peeled, seeded and dice
3 parsnips
1 kabocha squash
6 carrots, peeled and chopped
2 apples, peeled, seeded and chopped
4 ribs celery
1 cup of white wine
Bunch of parsley
20 fresh sage leaves
Salt and pepper
100+ ounces of vegetable or chicken stock


    In a large skillet, heat the olive oil and sauté the garlic, onions and leeks. Add the celery and sage. Place all the vegetables in a large soup pot, starting with the onions and garlic. Add vegetables as you peel and chop and then cover (by a few inches) with stock of your choice. Season with salt, pepper and any other flavors you’d like (the above recipe uses sage but curry powder or fresh thyme would be nice as well.) Bring to a boil and then simmer until fork tender (about 30 minutes) and puree using an immersion blender (or by transferring in batches to a blender).

    Cool and freeze in airtight containers.

    Article Posted 4 years Ago
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