Monday, July 19, 2010

Root Vegetable Soup

Root Vegetable Soup

2 T olive oil
2 medium onions, peeled and quartered twice
2 cloves garlic, peeled and chopped
3 carrots, peeled and chopped into rough chunks (I rotate the carrot as I cut it, to give it sort of a rugged chopped look)
3 ribs of celery, washed and chopped into rough chunks
2 russet potatoes, peeled and cut into chunks
2 red bliss potatoes, peeled and cut into chunks
2 sweet potatoes, peeled and cut into chunks (I used the orange ones)
3 parsnips, peeled and cut like the carrots
3 small turnips, peeled and cut into chunks
1 small rutabega, peeled and cut into chunks
1 carton (32 oz) vegetable stock (I used a box of Organic stock from Trader Joe's)
32 oz Water (the same amount as the stock)
fresh herbs (rosemary, thyme, italian parsley)
3 bay leaves
1/2t ground cumin
salt and pepper to taste

Pour olive oil in large stock pot. Add onions and saute on medium heat until translucent. Add each vegetable one at a time and stir to coat with oil, letting each vegetable sweat. Once all the vegetables are in the pot and have sizzled a bit with the onions, add the stock and bay leaves. Let the soup simmer for about 30 minutes until the vegetables start to soften. Add the water and the fresh herbs and cumin. Serve with crusty bread and real butter.


from: http://stellaland.typepad.com

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