This soup would be killer with fresh cilantro. When I moved out of Putney, I had so many green tomatoes still left on the vine that initially I though I was going to pickle or marinate, after several days in a wood bowl in the new place, something had to happen….and soon!…what I had was a ton of fresh parsley, local celery and carrots, and hot peppers and onions…. I didn’t process this to completely smooth, I left it sort of rough, definitely blended, but with texture….You could for sure make this more substantial by adding red lentils or pasta for a delicious protein fix however the simple taste of the fall veggies alone are super spectacular…..SO delicious.
Fall Green Tomato Soup
3c chopped fresh green tomatoes
1 one red onion, medium dice
1 carrot, medium dice
1 stalk celery, medium dice
3t extra virgin olive oil
1T raw agave or maple syrup
½ fresh jalapeno or cherry bomb pepper, medium dice
1/4t fresh black pepper
1/4c fresh parsley
1/2t pink salt
1 veggie bouillon or replace the water with veggie broth
Heat up a soup pot over medium heat. Add the olive oil and the chopped onions, carrots, and celery. Sautee until they are just golden. Add the fresh hot pepper, salt and black pepper and toss around in the pan for a minute or so before adding the fresh tomatoes. Cover with the water (or broth) and bring to a boil over medium heat- about 10 minutes or so. Puree and add in the fresh parsley, adjust seasonings and serve. Top with nutritional yeast and fresh black pepper. YUM!
*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.