Veggie Cioppino with Hearts of Palm
We're by the sea! Britain's south coast is absolutely stunning, especially in this nestled gem of Woolacombe. We're staying in a bright little place that seamlessly embraces the beauty outdoors with tons of light, and a kitchenette that has all we need to enjoy simple home-cooked meals vacation style. Hearts of palm are the perfect 'scallops' alongside veggies and potatoes in this vegetable cioppino. I'm writing the recipe below the way we have it at home, but without the same pantry stock, the nourishing tomato base holds its own with limited seasonings. It’s a delightful summery cousin to classic, cozy tomato soup—both tasty options that satisfy year-round.
Some vacation spots offer a homey allure that naturally leads to wondering what it would be like to pick up and move there. Others are a burst of the exotic. This place is mostly pure getaway, where everyone seems to be on holiday, kitted out with their beach umbrellas and barbeques for the full breadth of the day. Still, there’s a quietude and a stillness that mingles with exhiliration like the crashing waves meeting the shore. Panoramic views abound; beckoning hilly coastal paths offer the most stupendous views, hikes, and runs. Wild horses graze on a lush green hillside overlooking the smooth sands below.
In a place like this, we can’t help but linger a little over the question, what would it be like to live here? We find ourselve peeking around corners for glimpses of the daily, the workaday doses of humdrum. And of course they are there. Even basking in the atypically glorious weather we’ve been gifted, reveling in relaxation, there are reminders of what we have to be thankful for back home in our own day-to-day. We might well trade it all up, though, for the peace of a calmer community without gun threats, ripely divisive political heat, and overhanging fears and uncertainty over healthcare access. But those musings belong to another day. For now, we’ll enjoy the seaside in the sunshine, and simmer up this cioppino in coming weeks when we long for it again. Happy summer, friends! xo
No-fish nourishment with a seaside feel!
Vegan Cioppino with Hearts of Palm
Yield: 4 servings
1 Cup mushrooms, sliced
5-6 small red potatoes, quartered
1 medium onion, chopped
3 cloves garlic
⅓ to ½ cup dry white wine
1 Tablespoon Italian seasoning
Pinch red pepper flakes
1 Tablespoon sea moss powder, optional
¼ Cup tomato paste
1 15-ounce can fire roasted tomatoes
4 Cups vegetable broth (or 2 cups broth, 2 cups water), more to thin as needed
1 zucchini, chopped
1 yellow summer squash, chopped
1 bell pepper, seeded and chopped
1 15-ounce can hearts of palm, drained and chopped into scallop-sized rounds
½ Cup fresh parsley
Heat a large pot coated with cooking spray or about ¼ inch of water (or 2 tablespoons oil) on medium heat. Add the mushrooms, potatoes, and onion, cooking and stirring regularly about 4 minutes. Add the garlic and cook a further minute.
Add the wine, Italian seasoning, red pepper flakes, sea moss powder, tomato paste, canned tomatoes, and a cup of the broth. Raise the heat to bring to a gentle simmer. Allow to cook uncovered for about 5 minutes.
Add the remaining broth or water, the zucchini, squash, pepper, and hearts of palm. Continue to simmer for approximately 15-20 minutes, stirring occasionally, until vegetables are tender.
Just before serving, stir in the parsley and season if desired to taste with sea salt and pepper.
Swap it: If you’re feeling more “crabby”, swap out the hearts of palm for jackfruit, in chunks or shredded.
Transform it: Gently simmer leftover soup with a tablespoon or two of tomato paste until reaching a saucy consistency and serve over pasta, rice, or whole grains of choice.