The blustery stretch from February to April still has me craving hot soup and a sandwich at lunchtime. I go for lighter broth soups and start by using up what’s leftover and often times running out from last years harvest—onions, garlic, parsnips, carrots, leeks (if you’re lucky), potatoes and even some radish varieties. It’s a rainbow of great color, texture and flavor and a bunch of vegetables is a great base for soup anytime of the year. And there’s nothing easier or more satisfying than soup and a grilled cheese sandwich.
You can use vegetable, chicken, beef or pork stock for this recipe. Optional add-ins include dry spices by the teaspoon, cooked beans or freekah, or more stock.
Makes 3 quarts
1 tablespoon Regional Pantry organic, cold-pressed sunflower oil
1 large onion, diced into 1⁄2-inch pieces
1 clove garlic, sliced thin
1 tablespoon fresh thyme leaves, rough chopped
1 medium turnip, diced into 1⁄2-inch pieces
1 large carrot, diced into 1⁄2-inch pieces
1 medium celeriac, diced into 1⁄2-inch pieces
1 leek, diced into 1⁄2-inch pieces
1 cup canned tomatoes, diced into 1⁄2-inch pieces
1 quart stock or water
Salt and pepper to taste
In a 4–6 quart saucepan or small stock pot on medium heat, add the oil, onion, garlic and thyme and cook for 1 minute, stirring a few times. Add the remaining vegetables and tomatoes and continue to cook for 4–5 minutes, stirring occasionally.
Add the stock and season with salt and pepper. Continue cooking for 20–30 minutes. Check seasoning before serving piping hot with your favorite grilled cheese sandwich.