Manhattan Vegetable Chowder - cooking recipe

Ingredients

3 tablespoons olive oil
1 1/2 cups diced onions
1/2 teaspoon smoked paprika
salt
1 cup diced carrot
1 cup diced celery
1 cup diced winter squash
1 cup fennel, cored, halved and thickly sliced
1 teaspoon fresh thyme
1/2 cup dry white wine
8 cups light vegetable stock
2 lbs fresh plum tomatoes, peeled, seeded & diced with juice
1 bay leaf
dried marjoram, dried oregano
1 pinch chili flakes
2 cups peeled diced potatoes
1 teaspoon finely grated orange zest
1 tablespoon fresh orange juice
hot pepper sauce, to taste
lemon juice, to taste
fresh ground pepper, to taste

Preparation

Heat olive oil in large saucepan over medium heat. Add onions, smoked paprika and a pinch of salt and cook, stirring occasionally, until soft but not browned, about 10 minutes.
Add carrots, celery, fennel, winter squash and thyme, season with a little more salt and cook for another 5 minutes, stirring often.
Pour in white wine, increase heat to high and bring to a boil. Add vegetable stock, tomatoes, bay leaf, marjoram, oregano and chili flakes.
Return to a boil, add potatoes and reduce heat to medium and simmer 10 minutes.
Add orange zest and juice along with a dash of hot pepper sauce. Taste and adjust seasonings with lemon juice, salt and freshly ground pepper.