The leaves have fallen and the rain has returned. Winter always puts me in the mood for soup.It warms and nourishes the body and soul. It also is a great opportunity to clean out the vegetable drawers! Last night I made an especially delicious one, using mostly odds and ends from the fridge and pantry. One ingredient that I believe made all the difference was fresh parsley root I had picked up at my favorite grocery store. The proportions of the veggies can be changed according to what you have on hand.
I always make a big pot full for leftovers. To me, soup always tastes better the next day.
1 onion, chopped
lots of minced garlic
2 or 3 chopped carrots
2 or 3 ribs of chopped celery
1 large chopped parsley root
1 1/2 cups chopped potatoes (I like Yukon Gold)
a handful or 2 of green beans
cubed zucchini and yellow summer squash
2 cups of chopped Romanesco, cauliflower or broccoli
1 large bunch of finely sliced Lacinto kale
1 can of chopped tomatoes (I use Glen Muir Fire Roasted), small or large
vegetable broth, amount depends on the size of the pot and how thick you like your soup
1 can of butter beans
Heat olive oil in a large soup pot and add onion, garlic, carrots, celery, parsley root and a sprinkle of salt. Cook on medium high until soft and it’s starting to brown. Add the potatoes, tomatoes and vegetable broth. Bring to a boil
and gently simmer for about 15 minutes. Then add the rest of the veggies and the drained and rinsed beans. Simmer for another 20 minutes. Check if the soup needs more salt and pepper.
Let it rest for a bit so the flavors can mingle.