It is a few days before I get to pick up my next CSA box and here I am feeling a bit lazy about turning the remaining food into meals. I checked the fridge and before I even bothered to put thought into what I could do with the fabulous veggies I had awaiting me I began chopping them up into more soup. (Not that I am regretting the decision I made, but I just realized that the celeriac would have made a tasty gratin dish or fritters...)
I cannot seem to help but make soup. It is still wet and rainy here and we have not dared turn on the heat. Doing so would admit defeat to the inevitable winter weather that will be heading our way. Instead as I write this post I am wrapped in a nice blanket with an electric heater at my feet.
Now I cannot honestly say this is the most exciting soup I have ever made. In fact I think it tastes "healthy" - not in a bad way, but in a way that makes me feel really good about eating it.
3 Parsley Root (looks a lot like parsnips)
3 Cloves of Garlic
5 Red Radishes
2 Small Green Cabbages
The first thing I did was chop everything up into similar size pieces. I do this so that everything cooks at the same speed.
1. In a stock pot I sauteed the garlic on low with a few tbsp of Extra Virgin Olive Oil, and the Leek
2. Then I tossed in all the other veggies and covered them with chicken stock (maybe 4 cups or so)
3. I put a timer on for 15 min. and upped the heat a bit and headed back into the office.
4. When the timer went off I walked back into the kitchen. Added some salt, cracked pepper and another bit of EVOO and turned the heat off and covered the pot.
5. I took a phone call and let the soup chill out for about 10 min
6. I then took out my immersion blender and proceeded to blend the soup up. It was really thick and so I added some water to thin it out. During that time I tasted the soup and added some dill weed and I grated fresh ginger into the soup
Servings - About 10
Note - this soup is not sweet. It is a bit tart and I think that I what I like about it. It is also very filling. I think this soup would be paired nicely with some corned beef. Maybe because the of cabbage in the soup? It might also be a nice baby food!
Let me know what you think. Do you have any recommendations on herbs that would add some pizzaz to these veggies? Let me know.