One thing I have become increasingly more aware of these past week are transitions. I don’t know if it is because I am in the middle of one myself, between college student and young professional. My nights are divided between senior year homework and job applications. Some transitions are good, like the transition we all made between the 8th and 9th grades. Goodbye braces and hellooooo contacts! Other transitions can be more of a pain. There is always that stage of living out of boxes in a newly rented apartment. Now, which of these identical brown boxes is hiding my toothbrush?
Or maybe I’ve been thinking more about transitions as the seasons are changing. In my neck of the woods the mornings are getting colder, the leaves are a putting on a show that could rival any fine arts museum, and my favorite pair of trusty boots is re-emerging from the recesses of my closet. I have found that this soup is a great accompaniment to the changing of season. It takes the last of summers produce and transitions it to fall. Zucchini and sweet corn make their last appearances in the form of a comforting fall chowder.
This soup is creamy without any added dairy thanks to what I like to call “the potato trick.” It will become your new favorite way to give soups that super comforting creamy quality, I promise. For the trick a potato is peeled, boiled, and then pureed with a splash of non dairy milk until it is silky smooth. Once the potato puree is added back to the pot, the soup is transformed into creamy dreamy heaven. It’s kinda like magic.
- 2 large red or gold potatoes
- 1 cup unsweetened coconut milk
- 3 tablespoons extra virgin olive oil
- 1 leek (white part only), halved and cut into ¼ inch half-moons
- 2 carrots, cut into small cubes
- 2 stalks celery, cut into small cubes
- 1 zucchini, cut into small cubes
- 1 yellow crookneck squash, cut into small cubes
- 1 red pepper, cut into small cubes
- 3 cloves garlic
- ¼ cup brown rice flour (white rice flour could work too)
- 1 teaspoon oregano
- 4 cups vegetable stock
- 3 bay leaves
- 1 cup corn kernels
- ¼ cup roughly chopped flat leaf parsley
- In a medium pot bring 4 cups of water and one tablespoon kosher salt to a boil. Peel one potato and cut it into large cubes. Once the water begins to boil add in the potato. Simmer for 7-10 minutes until the potato is fork tender. Drain off the water and mash the potato. Stir in the coconut milk and set aside.
- Dice the second potato into small cubes and set aside.
- Heat the olive oil in a large Dutch oven or soup pot. Add in the leeks and sauté for 5-7 minutes until the leeks are tender and almost transparent. Add in the carrots, celery, and second diced potato. Add in a pinch of salt and sauté for 5-7 more minutes. Next, add in the zucchini, yellow squash, and red pepper with another pinch of salt and sauté for 3-5 minutes until all of the vegetables have started to soften. Add in the garlic and sauté for 1 minute until the garlic is fragrant.
- Next add in the rice flour and oregano. Stir in the flour so that all of the vegetables are coated with the flour. Cook for an additional minute or two to cook out the raw flour taste. Add in the vegetable stock, mashed potato and coconut milk mixture, three bay leaves, and corn. Bring the mixture to a simmer and cook, covered, for 10-15 minutes to bring all of the flavors together. Remove the soup from the heat and stir in the parsley. Serve.