Root Vegetable Soup
- Remember the stock made with ham hock? It was fabulous with this recipe.
- For a heartier soup, add lentils or barley.
1 turnip, 1 rutabaga, 1 yam, 1 celery root, 3 small sweet carrots
3 tbs. olive oil
1 medium yellow onion, peeled and chopped
1 clove fresh garlic, peeled and chopped
1 small fennel bulb, thinly sliced and chopped
3 winter kale leaves, greens torn from stem and cut into bite size pieces
1 can (14 oz.) diced tomatoes
1 quart chicken, vegetable or ham hock stock (preferably homemade) ½ cup chopped fresh mixed herbs (basil, Italian parsley, tarragon, thyme) or 1 tbs. dried Herbs de Provence with ¼ cup chopped fresh Italian parsley
1 ½ cup cooked lentils or barley (optional)
Salt and freshly ground pepper to taste
- Peel, chop, steam (until soft enough to be pricked easily with a fork), rinse and drain root vegetables separately. Sprinkle them with fresh lemon juice and salt, and set aside.
- Heat olive oil in a large soup pot over medium low temperature. Add onion and cook until translucent, stirring to keep onion from browning. Add garlic, fennel and celery and cook for 1 minute more.
- Add prepared vegetables, kale, tomatoes with puree, stock and dried herbs if you are using them. Simmer uncovered until all vegetables are soft and flavors are thoroughly blended, about 10 minutes. If you are using fresh herbs, add them now. Add cooked lentils or barely. Simmer for 5 minutes.
- Taste and correct seasoning with salt and pepper.
Note: Refrigerated, this soup hold well for up to 4 days. It will look better if you add fresh parsley each time you reheat it.