We created this recipe for the Winter Solstice, the shortest day of the year. This tasty soup celebrates the current harvests of several favorite crops here in Southwest Florida, making it perfect for the season’s holiday menus.
Soups are a great way to use seasonal vegetables from week to week. Most vegetable soups freeze well, so don’t hesitate to make a big batch, and store some in your freezer for later.
This Winter Solstice Soup has no added water, and it uses a large volume of vegetables. Deep green and warming, and topped with lemony, sweet peppers, it represents both the darkness and the brightening festivities of this special season.
- 1 bunch Swiss chard
- 1 fennel bulb, and about half of its stems and tops
- 1 pint tomatoes
- 1 bunch white turnips, both tops and greens
- 1/2 bunch cilantro
- 1 can kidney beans, drained (or same amount prepared from dried beans)
- 3 Tbsp coconut oil
- 1 Tbsp salt, or to taste
- 1/2 can coconut milk
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 3 sweet peppers
- 1 Tbsp lemon juice
- 1/4 teaspoon salt
Puree the Swiss chard, fennel, tomatoes, turnips and tops, and cilantro with a VitaMix or other strong blender or food processor. This may be done in batches and poured into a large soup pot over medium heat.
Add to the pot: the kidney beans, coconut oil, salt, coconut milk, ground turmeric and ground cumin. Cook until the color deepens slightly and the flavors combine, about 30 minutes.
Dice the sweet peppers and place them in a bowl, tossing with lemon juice and salt to coat.
Serve the Winter Solstice Soup with lemony sweet peppers on top.