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The Whole Dish Blog: Root for hearty veggie noodle soup

As expected, root vegetables were plentiful at the Thursday opening of Medford’s farmers market.

Even celery root, a lesser known crop that overwinters well, could be purchased from a couple of vendors. What to do with celery root? This vegetarian soup is a great place to start. It can also be oven roasted, boiled and puréed or very thinly sliced for a classic French salad, as well as this more modern interpretation.

Previously confined to Asian recipes, white miso is becoming more widely known as an instant flavor enhancer for vegan and vegetarian fare. I’ve been enjoying a huge tub of white miso purchased at shiny, new Asian market in southeast Portland. It’s particularly good with chickpeas, the protein in this dish.

Tribune News Service photo

Chickpea Noodle Soup

Extra-virgin olive oil, as needed

3 sprigs thyme (or 1/2 teaspoon herbes de Provence)

1 yellow onion, peeled and thinly sliced

1 leek, thinly sliced and rinsed of dirt

4 garlic cloves, peeled and minced

Kosher salt, to taste

1 cup white wine

2 tablespoons white miso (or liquid aminos)

2 carrots, peeled (or scrubbed) and diced

2 medium parsnips, peeled and diced (or swap in sweet potato)

1 medium rutabaga, peeled and diced (or swap in turnips)

1 small celeriac head, peeled and diced (or 3 stalks celery, sliced thinly)

2 cups (or one 16-ounce can) cooked chickpeas

4 ounces pappardelle or fettuccini

1 1/2 teaspoons red pepper flakes

Zest and juice from 1 lemon

10 sprigs parsley, roughly chopped

In a soup pot, heat a glug of the olive oil over medium heat. Add the thyme (or herbes de Provence) and briefly fry, for 10 to 15 seconds.

Add the onion, leek and garlic, plus a big pinch of salt, and reduce heat to medium-low. Sweat mixture until soft, for about 7 minutes. Add the white wine and reduce by half.

Dissolve the miso into 8 cups of water. If it doesn't blend completely, don't worry, it will as soup simmers — this just helps it along.

Add the root vegetables, chickpeas and miso water. Bring to a boil, reduce to a simmer and cook until all vegetables are tender, for about 20 minutes.

Meanwhile, in a small frying pan, lightly toast the red pepper flakes over medium-high heat until fragrant, for about 30 seconds.

In a separate bowl, combine 1/2 cup olive oil, the lemon zest, lemon juice, parsley and a pinch of salt. Add warm red pepper to mixture.

When vegetables are tender, taste and adjust salt as desired. Add the pasta and simmer until tender, for 6 to 8 minutes.

Divide soup into 4 bowls and top with a hefty spoonful of parsley relish.

— Recipe from food52.com