Lotprès Alphabet Soup

In the ABC’s of a great ski day, après comes first! Grabbing first chair on a powder day, hunting freshies with friends, and ripping the groomers until the lifts close is everything, and this make-ahead, easy to pack, fun-for-everyone soup is along for the ride.  Alphabet shapes are surprisingly easy to find at your local grocery store, and if you hit a snag, they’re prevalent online–you can even find gluten-free versions. If you have a cookstove in your ski-mobile, you can warm the soup on the spot, but carrying it in a thermos works too. And surely we don’t have to spell it out – little rippers will love this hot lunch too! 

Lotprès Alphabet Soup

Makes 4 quarts (8 servings)

Ingredients

• 1 small yellow onion, minced
• 2 cloves garlic, minced
• 3 Tbsp ghee or olive oil
• ½ tsp ground cumin
• ½ tsp ground coriander
• 1 tsp kosher sea salt
• Cracked black pepper, to taste
• 1 medium sweet potato, peeled and diced
• ½ medium celery root, peeled + diced or 3 ribs of celery, diced
• 4 small carrots, sliced into thin coins
• 1 large bunch of kale, destemmed and finely chopped
• 2 Tbsp tomato paste
• 1 28-oz can whole tomatoes, blended until smooth
• 7 oz alphabet-shape pasta
• 1 bay leaf
• 10 cups vegetable or chicken broth, warm
• To serve: smoked red pepper flakes and parmesan cheese (optional)

Directions

On the stovetop:

1. Warm a dutch oven over medium heat on the stovetop. Add the 3 Tbsp ghee and the onion and stir to coat. Sauté for 2-3 minutes, until the onion starts to soften, then add the garlic, cumin, coriander, sea salt, a few cracks of black pepper and continue to sauté until the onion is translucent and begins to brown – 10-15 minutes. 
2. Add the diced sweet potato, diced celery root and carrots and stir to coat. Sauté for 4-5 minutes until the vegetables get a bit of color. Add the tomato paste and stir until the veggies are coated, then add the blended tomatoes, the bay leaf and 8 cups of the broth. Turn the heat up to medium-high and bring the soup to a simmer then reduce the heat to medium and continue to simmer until the veggies are tender but still have a bit of bite – 10-15 minutes.
3. Add the pasta shapes and cook until barely al dente (they’re so small they’ll continue to cook in the hot soup!) for 5-10 minutes, or according to package directions. Lastly, stir in the chopped kale and remaining 2 cups of broth to thin.
4. Serve immediately with smoked red pepper flakes and a shower of parmesan if you wish.

 

In an InstantPot

1. Turn your 6-quart InstantPot onto “sauté,” add the 3 Tbsp ghee and the onion and stir to coat. Sauté for 2-3 minutes, until the onion starts to soften, then add the garlic, cumin, coriander, sea salt, a few cracks of black pepper and continue to sauté until the onion is translucent and begins to brown – about 10 minutes. 
2. Add the diced sweet potato, diced celery root, and carrots and stir to coat. Add the tomato paste and stir until the veggies are coated, then add the blended tomatoes, the bay leaf, 8 cups of the broth, and the pasta shapes.
3. Place the lid on the InstantPot and change to the “pressure cook” function. Seal the pressure valve and cook the soup on high power for 5 minutes. Then release the pressure and stir in the finely chopped kale as well as the last 2 cups of broth if you wish.
4. Serve immediately with smoked red pepper flakes and a shower of parmesan if you wish.

 

Storage tip: Leftover soup can be stored in the fridge for up to 5 days, or frozen for up to a month, in an airtight container.

Lentine Alexis is a former professional endurance athlete & classically trained chef. The former Culinary Director at Skratch Labs, she uses a real-food philosophy to create recipes for athletes and everyone looking to eat well and adventure better. Find more recipes and info on her upcoming cookbook for athletes at lentinealexis.com, or follow her @lentinealexis.