20 minute vegetable soup

 In a rush to get the kid feed and the sick spouse cared for before I rushed off to work, I threw this quick soup together, and it proved to be so delicious we ate it once a day for the next workweek without fail. The secret is using a really good chicken stock, which I’m betting can’t be bought. We roasted a whole bird in a crock pot for 8 hours with onions, garlic, cayenne, cumin, coriander, paprika, salt and pepper. The meat we hand shredded and used in enchiladas. The bones and skin we dumped back in the crock with the remaining seasonings, filled it with water and let simmer all night. In the morning we had the tasted stock I’ve ever seen, coffee brown and fragrant as all get out. Three cups of it went into the soup, so just as a disclaimer: while the veggies and mixing only took 20 minutes from start to serving, the stock actually adds on about 2 days. Boxed broth or bullion cubes will suffice in a pinch.

All the parsley root, parsnips and brussels we’ve been getting are great for this soup. Serving it steaming hot with a sliced hard boiled egg isn’t a bad idea either.

Ingredients:

3-4 carrots

2 parsley roots

1 parsnip

2 turnips or radishes

2 handfuls of potatoes

1 handful brussel sprouts

3 cups chicken stock

2 cups vegetable stock

1 T olive oil

1 half onion or 2 leeks

2 cloves garlic

2 t dried basil

2 t oregano

2 t fresh parsley

Salt and pepper

Fill a large pot with water and bring to a boil. Wash and chop the potatoes, parsley roots and parsnips into large bite sized pieces. Add them to the water and boil for 5-10 minutes.

Once they are in the hot water, heat a soup pot on medium and add the olive oil. Chop the onion or leeks and add them to the pot, sautéing with the basil and oregano. Salt and pepper to taste.

Wash and chop the carrots, turnips and radishes, and add them to the soup pot. The brussel sprouts can either be halved or left whole if they are small. Wash them and add them to the soup pot as well, stirring occasionally to prevent burning. Roughly chop the garlic and throw that in too. All the veggies should be sizzling and darkening in color slightly. Check the potatoes and roots, and if they are easily pierced with a fork, strain the water and add them to the soup pot. Add the chicken and vegetable stock, and bring to a light simmer for 3-5 minutes. Wash, chop, and add the fresh parsley. Serve, or if it happens to be 6:30 in the morning, save for dinner and rush off to catch that bus to work.

| March 1st, 2013 | Posted in Brussel Sprouts, Parsley Root, Recipes, Roots |

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