The Holidays are upon us, beginning with my absolute favorite–Thanksgiving! I made this soup this week to clean out my refrigerator and make room for the ingredients I need for Thursday, but it’s also a perfect recipe for a post-Turkey Day purge to use up all those odds and ends that didn’t make it onto your Thanksgiving table (and since it’s all-veggie and positively virtuous–you won’t feel the slightest bit indulgent having a very large bowl!).
Potage is just a fancy word for a thick soup. In this “recipe” (if you an even call it that,) simply dice up any veggies on hand, saute the aromatics, simmer the rest in broth (again, great way to use it up), and cook until tender. Season and coarsely puree it for a hearty and healthy anytime meal that’s perfect for this long, guest-filled weekend.
You can make this with about any combination of vegetables, but for this version specifically, saute a chopped onion, fennel bulb, carrot, and a few garlic cloves in olive oil until soft, then add a diced potato, sweet potato, broccoli stems, 1 carrot, half a leftover can of pumpkin puree, a handful of cremini mushrooms, and a few pinches of dried herbs (and a Parmigiano-Reggiano cheese rind.) Add broth to cover (you can always add more later) and bring to a simmer. Once everything is almost tender, add the broccoli florets.
Once everything is cooked, you just puree it coarsely using your tool of choice (even a potato masher will work!). Season well and serve hot. You can leave it dairy free, although a pureed soup like this is also the perfect place to use up any leftover cream from your holiday cooking. Drizzle bowls of soup with plain yogurt, extra-virgin olive oil and, if you have it, a sprinkle of black pepper and smoked Maldon sea salt.