- Serves: 4
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- 1/2 cup plus 1 tablespoon olive oil, divided
- 1/4 cup fresh sage, chopped, plus 3 sage leaves, chopped, divided
- 1 red onion, diced
- 1 teaspoon salt
- 3 carrots, diced
- 3 ribs celery, diced
- 1 apple, diced
- 6 cups vegetable stock, divided
- 8 red potatoes or new potatoes, cubed
- 1 tablespoon mirin
- 1/2 teaspoon pepper
Prepare sage oil: In a small pot on the stove, heat 1/2 cup oil over low heat until hot. It is important to use low heat, as olive oil can burn easily and you do not want it to bubble or simmer. Once hot, stir in 1/4 cup chopped sage leaves and remove the pot from the stove. Cover with a lid and let stand for at least 1 hour. Strain before using.
While sage oil steeps, heat remaining 1 tablespoon oil in a soup pot over medium heat. Add onions and salt; cook until tender, about 5 minutes. Stir in carrots, celery, apples and 3 chopped sage leaves; cook an additional 5 minutes. Add 1 cup stock and use an immersion blender to make a puree of the cooked vegetables and apples.
Add potatoes and remaining 5 cups vegetable stock and bring to a boil. Reduce to a simmer and cook for 30 minutes, or until potatoes are tender. Turn the heat to low and mix in mirin and pepper. Taste and adjust seasonings.
Serve with a drizzle of the strained sage oil.
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