Again with the snow. We're supposed to get 10 MORE inches this evening. Offices were closed for the second time this week. There's only one thing left to do: make soup.
I love the ideas guy who thought of packaging leftover bits of vegetable together. It's brilliant because you don't have to think too much about what to get and it's the perfect amount. In this pack was parsnip, onion, turnip, celery, carrot, a leek, a bit of parsley and fresh dill. That's all you need! I just added potatoes, some kale and seasonings. It's really hearty--even your carnivore friends will like it.
Winter Vegetable Soup
(YOU DO NOT NEED TO BE EXACT. IT'S SOUP) 3 tablespoons Vegetable or Oil 1 medium Carrot
1 medium Parsnip
1 small Turnip 3 medium Potatoes
2 Ribs Celery -- Coarsely Chopped 1 medium Onion -- Coarsely Chopped 1 small Leek -- Coarsely Chopped 2 Cloves Garlic -- Crushed 1 teaspoon Dried Thyme Leaves -- Crumbled
1 small bunch Fresh herbs (parsley, dill, etc.) 5 cups Chicken Broth 6 ounces Fresh Kale -- Chopped
2 dashes Worcesteshire or Soy Sauce
1 tablespoon Seasoning salt or mixture of equal
parts paprika and celery salt Salt And Pepper To Taste Heat oil in a large saucepan or Dutch oven over medium
heat. Add carrots, celery, onion, garlic, leeks, herbs,
and thyme. Cook, stirring frequently, until slightly
softened, 5 minutes. Add potatoes and seasoning; stir
to coat. Stir in broth, 2 cups water. Cover and bring
to boil. Reduce heat to medium low; simmer covered, 1
hour. Stir in kale, Worcesteshire (and salt and pepper
to taste); simmer covered 10 minutes.