Winter Vegetable Soup

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This soup is a simple invention of mine, without any seasonings. All the vegetables are optional, depending on availability and your tastes.

Start with a broth: any type. I love a good ham bone broth, but turkey and beef are great too. You could even make a miso broth after the vegetables are cooked.

  • broth

Fry in butter:

  • onion
  • carrots
  • celery

Dump those into the broth and add:

  • cabbage
  • brussels sprouts
  • mushrooms (fried separately in butter)
  • turnip
  • potato
  • celeriac
  • parsnips

and anything else that sounds good.

Boil gently about 5 minutes: you want the vegetables cooked, but not so tender that they mush. Stir in:

  • Italian parsley

Serve with good buttered bread.

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