Hearty Vegetable Soup
When all is said and done, there is nothing like a hearty soup. The vegetables are tender, and the broth is thick and flavorful. The best part is that this is a soup that you can build on down the road with lentils, white beans and other add-ins like quinoa or whole grain buckwheat. Play around and substitute other vegetables. There is no right or wrong with soup. When it’s made at home, you are left with a meal far superior that what comes out of a can.
2 Tablespoons of olive oil
2 leeks sliced thinly
4 stalks of celery roughly sliced ¼” thick
4 large carrots roughly sliced ¼” thick
4 parsnips roughly sliced ¼ thick
1 teaspoon of salt
½ teaspoon of black pepper
1 celery root bulb, peeled and chopped up into bite size pieces
1 butternut squash peeled and chopped up into large bite size pieces
4 potatoes of choice peeled and chopped up into large bite size pieces
1-15 oz canned diced tomato
4 cups of vegetable broth
2 Tablespoons dried mixed herbs (vegetable blends, herb and garlic, chimichurri blend or make your own)
Bouquet garni (rosemary, thyme, parsley, oregano…use what you have) See Bouquet Garni in Methods, Thoughts, and Ideas
Salt and pepper to taste
In a large stock pot, or Dutch oven, add olive oil and leeks. Sauté on medium high heat stirring often for 5 minutes. Add in the celery, carrots and parsnips and continue to cook for another 5 minutes.
Season with salt and pepper. Add in celery root through potatoes and continue to cook for another 10 minutes while stirring occasionally.
Add in tomatoes, broth, dried herbs, and the bouquet garni. At this point, everything should be stirred together, and the broth should be slightly covering the vegetables. If not, add more broth. Cover and simmer for 45 minutes.
Remove from heat and let sit for at least 30 minutes. Remove bouquet garni and season with salt and pepper.