All I want in the winter is to be warm. Don't get me wrong, I love the snow and even the cold - mostly because it means I get a great excuse to slow down a little, read a book and have some forced down time. That said, once the cold seeps in, it burrows in your bones and the only remedy is HOT, delicious soup that warms you from the inside out!
Here's my favorite veggie soup recipe...please remember, as always - use the recipe as it is if you like, but if you have different fresh veggies in your fridge, use them! You can use this recipe as a guide and swap in veggies you find locally and in season.
Winter Vegetable Soup
2 teaspoons olive oil or ghee
1 large sweet onion, diced
1 large rutabaga, peeled and diced
4 large carrots, peeled and sliced
1 small celeriac root, peeled and diced
1 fennel bulb, sliced
1 large turnip, peeled and diced
2 kohlrabi bulbs, peeled and diced
8 - 10 sprigs of fresh thyme
1 tablespoon fresh rosemary, chopped
2 tablespoons fresh horseradish root, peeled and grated
sea salt to taste
2 cups turkey bone broth
6 cups water
2 cups baby kale (can substitute spinach or arugula)
Heat a large stock pot over medium heat. Add olive oil and onion; cook until onion is translucent, about 6-8 minutes, stirring frequently.
Add remaining vegetables (rutabega - kohlrabi) and stir to combine.
Strip thyme leaves off the stem and add leaves to the pot along with rosemary, horseradish and salt.
Cover vegetables with broth and water, stirring gently to combine. Cover and reduce heat to a simmer. Let cook for 45 minutes to 1 hour.
Serve and top with fresh kale (or greens of your choice).
*To make this recipe adaptable to what works for you and your family, swap out vegetables and beans for whatever you like best and you can find fresh and in season. For example, kohlrabi, turnip and rutabaga can easily be swapped for sweet potatoes, celery or parsnips.