Ragout of Fall Vegetables: From Soup's On, by Mark Reinfeld.
Created to celebrate the bounty of the fall harvest, this is a heartier version of Mark's spring veggie ragout. We enjoyed this thick, flavorful stew VERY much in December.
I used parsnip, turnip and sweet potato, left out onion & vinegar, and drizzled with Raw Vegan Crème Fraîche - a thinner cashew sour cream, optional but sublime.
Total Prep & Cook Time: 30 min
Nutrition Data, 207 g Serving: 133 cal, 32 cal from fat, 24g carb, 4g total fat, 3g saturated fat, 405mg sodium, 5g sugars, 4g fiber, 3g protein, low Cholesterol, good source Vit B6, C, A, K, Folate, Manganese, Potassium. Estimated glycemic load 9
Ingredients: 1/2 cup cashews, 2/3 cup water, 1 1/2 Tbsp fresh lemon juice, 1/4 tsp salt
Directions: Soak cashews 25 minutes. Rinse and drain well. Place in a strong blender with water, lemon juice and salt. Blend until creamy.
I soaked the cashews overnight to make them very soft, since I have an ordinary blender. For the same reason, I also added more water, which makes a thinner cream, but still yummy.
In his cookbook, Soup's On, Mark Reinfeld talks about using the recipes as templates for creating many other soups. I took him at his word, and freely substituted or dropped ingredients in this recipe. I reduced the oil, left out the onion and the red pepper flakes, reduced the garlic, salt and vinegar. The soup was still wonderful!
I made the Raw Vegan Crème Fraîche as a garnish and I can see why Mark Reinfeld uses it with so many of his soups. It added a lovely creaminess and tart flavor to the broth. Store bought vegan sour cream or yogurt (unsweetened) would also work.
Pressure Cooking: I made the soup in my four quart pressure cooker, sautéing the squash, parsnip and turnip, adding a small amount of the broth, then pressure cooking for three minutes, with quick pressure release. Then added the kale and cabbage and pressure cooking another minute, with quick pressure release. Then added the rest of the broth and the remaining ingredients.
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