Turnip, Carrot & Rutabaga Soup
Making a winter soup at the beginning of spring? YUUUUUP.
You need:
1 tablespoon olive oil
1 chopped leek (white and pale green parts only)
1/2 cup chopped celery
2 -3 garlic cloves, minced
2 cups diced peeled turnips
2 cups diced peeled rutabagas
2 cups diced peeled peeled russet potatoes
2 cups sliced carrot
1 28-ounce can diced tomatoes
2 boxes vegetable broth or chicken broth
Warm up your pot with the oil at medium, add the leek, celery and garlic and saute til soft, about 5 minutes. Add everything except 1 box of stock. Bring to a boil, then reduce heat and simmer 45 minutes, til everything is tender. Blend half with an immersion blender that your mom got you for Christmas, then add the rest of the stock and bring back to a bubble. Add salt & pepper, eat with crusty bread and some salad!
Hells yeah.
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