I started this blog a year ago and although I have not posted as much as I would like I did post at least once a month. So I'm getting this post in just under the wire.
Lucky me, I am writing this post from the veranda of the little house my family has rented in La Manzanillo, Mexico. As with our last trip to Mexico, my grandmother (oma) from the Netherlands is in tow. She flew first to Vancouver to spend some time there with us and if you remember from posts before, she loves soup.
My kitchen has been a frenzy with holiday baking so a hearty but simple soup for my oma's arrival seemed like the perfect meal. I found this recipe on my favorite food nerd site, cooks illustrated. It is a veggie soup packed with flavor that is hearty enough to stick to your ribs.
Hearty Vegetable Stew
1/3 cup chopped fresh basil
1/3 cup fresh oregano leaves
6 minced garlic cloves
2 tbsp olive oil
1/4 tsp red chili flakes
1 medium sized eggplant peeled and cut into cubes
salt
4 tbsp olive oil
1 onion, chopped
1 lb russet potatoes peeled and cubed
2 tbsp tomato paste
2 1/4 cup water
1 28oz can whole peels tomatoes
2 zucchini cubed
2 bell peppers cubed
1 cup shredded basil
Start by placing the 1/3 cup basil, oregano, garlic, oil and chili flakes in a food processor. Blend to a fine paste and set aside.
Toss the eggplant with a teaspoon salt and place on a plate lined with paper towel. Microwave for 8-12 minutes, tossing eggplant at half way mark.
In dutch oven heat 2 tablespoons of oil and add eggplant, onion and potatoes, and cook for about 2 minutes stirring often.
Add another tablespoon of oil and tomato paste and cook two more minutes.
Add can of tomatoes (I run a knife through the tin before to chop the tomatoes a bit) and 2 cups of water. bring to a boil and simmer for about 20-25 minutes.
Meanwhile, in a skillet heat 1 tablespoon oil and add add zucchini, bell pepper and 1/2 teaspoon salt. Cook about 10-12 minutes.
Add the basil paste in the middle of the pan and cook a minute before stirring it into the vegetables. Add last 1/4 cup water to scrape up brown bits. Add to dutch oven and sprinkle with remaining basil and serve!
