nvfoodnetwork.ca: Recipes

Winter Vegetable Soup

3 medium beets
2 tsp olive oil
1 large onion [cut into 1 inch chunks]
2 glove garlic
2 carrots [cut into 1 inch chunks]
2 parsnips [cut into 1 inch chunks]
½ lb. rutabaga [peeled and cut into 1 inch chunks]
2 small turnips [cut into 1 inch chunks]
6 cups homemade chicken broth [or low salt bouillon cubes]
1 sprig rosemary [or ½ tsp. dried]
6 large springs of parsley or handful of chopped up chives

1. Peel beets and cut in to 1 inch chunks. Cook in boiling water for 20 minutes or until almost tender. Drain and reserve.
2. Meanwhile in a large saucepan or Dutch over, heat the oil. Add onion and cook on low for a few minutes, then add garlic for a few minutes more.
3. Add carrots, parsnips, rutabaga and turnips. Cook for a few minutes.
4. Add stock, rosemary, salt and pepper. Bring to a boil. Reduce heat and simmer for 15 minutes or until vegetables are almost tender.
5. Add beets and cook 10 minutes longer. Taste and adjust seasonings. Garnish each bowl with parsley or chives.

Local Substitutions: This recipe is truly local - you can grow all the main ingredients in your own garden (except the olives for the olive oil). If you have access to local milk and cream, you can use home churned butter as a substitute for the olive oil. You can also find locally raised chicken to make the chicken broth.