Leeks, Onions and Garlic Start a Soup Recipe

A still life of leeks, onions and garlic before being diced and chopped for Wandering the Sinai Soup

Leeks, onions and garlic—any sautéed combination of these three is sure to start a soup recipe! October ushers in crisp evenings, calling for simmering pots and cozy mugs full of steaming soups. Grocery stores and farmer’s markets have ample supply of these Allium ingredients, yet growing your own yields a dimension of flavor you will find captivating. Wandering the Sinai Soup Recipe below welcomes this trio of God’s Word goodness to the Plant Guide.

I am still learning to cultivate these savory fruits of the land (actually roots of the land). O Lord, let me not fall into a pattern of complaining while my skills develop and I wait for the promise of sufficient produce from our own yard! Weeds seem to be growing faster than the seedlings and I fret over the definition of “full sun.” Does intense sunshine for 8 of the 12 shrinking hours of daylight do the trick? I will have to wait and see if the sunlight in the spot I chose sustains this savory bunch. The Israelites found the promise of a bountiful land too much to wait for, their dull, interim diet evoking frustration, irritation, and impatience, exposing hearts hesitant to believe God.

…the Israelites started wailing and said, “If only we had meat to eat! We remember the fish we ate in Egypt at no cost—also the cucumbers, melons, leeks, onions and garlic. But now we have lost our appetite; we never see anything but this manna!” Numbers 11:5-6 NIV

The wails of the Israelites set against leeks, onions and garlic have served as a chuckling reminder to me ever since looking at Numbers 11 from a gardener’s point of view:

We learn from the leeks that a complaining attitude about current circumstances will wither relationships instead of grow them. Let’s not indulge in the tears that chopped onions prompt, but be filled instead with the pleasing aroma of the Alliums being baked, boiled, braised and stuffed that whets our appetite and stirs in us the anticipation of a delicious meal to come, drawing all near to the kitchen.
—from “No Crying Over Onions,” NIV God’s Word for Gardeners Bible, page 177

May I not become a burden to my leaders and to those around me by wailing and grumbling! Perhaps a pot of pumpkin soup with its Numbers 11 ingredients will prompt my heart to curb complaints.

Wandering the Sinai Soup Recipe 

(normal people might call this Pumpkin Soup with Coriander)

Numbers 11 ingredients start a soup recipe

 

 

 

 

 

Saute 5 minutes or so:

1/2 C.diced leeks
1/2 C. chopped onion
3 medium cloves pressed garlic
a few dashes salt to release liquids

Add and bring to boil:
3 C. chicken or vegetable stock
Juice squeezed from 1/2 lemon
1/2 C. chopped dandelion leaves (or bitter leaves such as arugula, escarole or frisee)

Reduce heat to simmer and blend in:
1 C. pureed pumpkin
2 tsp. ground coriander
Cracked black pepper & salt to taste

Garnish with:
Feta cheese

 Happy October!

 

 

Photo Credits:

©2014 Shelley S. Cramm  A still life of leeks, onions and garlic before being diced and chopped for the soup pot.

©2014 Shelley S. Cramm  Wandering the Sinai Soup includes leeks, onions, garlic and coriander as mentioned in Numbers 11:5-7

 

Garden in Delight gate logo

 

Find more information about leeks at www.gardenindelight.com/plant-guide/leeks/

Find more information about onions at www.gardenindelight.com/plant-guide/onions/

Find more information about garlic at www.gardenindelight.com/plant-guide/garlic/

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2 Responses to Leeks, Onions and Garlic Start a Soup Recipe

  1. Deborah McKissic October 6, 2014 at 1:10 pm #

    I caught up with this post today…ohh..soup..cooler weather..yes, onion and garlic and leeks…and the flavor of coriander..this recipe sounds really good! It also reminds me of my abundance from my garden..to be thankful and not complain about what did not produce but to make good use of what did…I plan to plant garlic this fall..next week, in fact, for my zone. I hope you are enjoying your garden, Shelley and thank you for the recipe and the bible reference to these plants…we are truly so blessed to be gardeners and caregivers to God’s earth!

  2. Shelley Cramm October 7, 2014 at 6:55 am #

    Truly blessed to be gardeners, amen!! I just planted my garlic last week for the first time, too. Between God’s Word and all the encouragement from fellow gardeners, I always have a new thing to try, to taste and see for myself..my curiosity is never idle! I’m so glad to share this journey with you, Deborah. What fun!

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