This is an absolute favorite lunch for us on these very cold days here at the farm! The key to this soup is cutting everything into very small pieces so that the veggies and their flavors all melt together while cooking. If you prefer, you can add bits of ham or bacon, chicken, herbs, cooked dried beans to add more substance to the soup, or bits of kale for color! Top with shredded Parmesan cheese, chopped parsley or cilantro!
I won't keep you waiting any longer, here's Terry's Favorite Winter Vegetable Soup!
From the recipes in Terry's kitchen.
6 cups of water or stock
3 tbsp olive oil
2 tsp salt
1 medium onion, cut into 1/4 inch dice
2 medium yukon gold potatoes or fingerlings, cut into 1/4 inch dice
2 leeks, white and pale green parts, finely chopped
3 to 4 medium carrots, cut into 1/4 inch dice
3 medium parsnips (or about 1 large) cut into 1/4 inch dice
2 medium turnips or a rutabaga, peeled and cut into 1/4 inch dice
1 small celery root, peeled and cut into 1/4 inch dice
1 small fennel bulb, trimmed, and cut into (oh you guessed it!), 1/4 inch dice
2 garlic cloves or more
Freshly ground black pepper
In a large heavy saucepan, bring the water 2 tbsp olive oil, and salt to a boil. Add the vegetables and garlic and simmer, half covered, until the vegetables are very tender, about 30 to 35 minutes. They will almost melt in your mouth! Pepper liberally. Ladle into bowls and drizzle a small amount of the remaining olive oil over each serving. Top with shredded cheese. This soup will keep for up to four days covered in the refrigerator.