My dearest friend Bridget (who you may have heard about, if you have been reading this blog... she is an important part of my food world!) is studying in El Salvador for the semester, and has been so greatly missed (though a recent letter and a few emails suggest that she is having the most beautiful time there!). She lived in the garden unit this summer and as a housewarming gift before her departure to Central America, she left us "Singapore Seasoning" from Penzey Spices. We have so greatly enjoyed using the spice mix that resembles a tangy curry to season our veggies and spice up our grains. However, to this point, there have been no recipes to be inspired by the spice mix. This had to change! The solution? Hearty with fall vegetables and some love, resulting in a warm soup with a hint of Bridget's warm spirit! Perfect.
A couple handfuls of carrots (from the farmers market and my family's garden!)
A bunch of tomatoes (from my garden!)
A small onion (from my garden!)
A couple cloves of garlic (from the farmer's market!)
A couple of eggplants (one from my family's garden and one from the community garden!)
Salt and Pepper
Singapore Seasoning (from my best friend Bridget!)
2 cups of water plus some
A splash of olive oil
A splash of milk
1. Chop up the vegetables and place them in an oven proof, deep pan. Drizzle with olive oil and add a splash of water. Then add Singapore Seasoning, salt and pepper, to taste and toss the veggies so that they are all coated. Roast in the oven on broil, for about 50 minutes or until the veggies are tender, tossing the veggies once.
2. Keep all of the juices from the veggies and place in a large pot. Using an immersion blender (or just a regular blender), puree all the produce until it is relatively smooth. Add 2 cups of water and some more Singapore Seasoning and boil for a while, until it reaches the desired consistency. Puree again, and serve hot, in a nice bowl.
3. Curl up in a cozy chair, with a great book, some friends, a beer and your soup, and stay warm in this beautiful fall season!
Bridget, you may be hundreds and hundreds of miles away, but this fall soup makes it seem as though you are right here with us. Love from the garden unit!