Mix & Match Winter Vegetable Soup
# of Servings
6
Cook Time
Difficulty Rating
Easy
Preparation Time
Ingredients
- 6 medium carrots, parsnips, or beets, or 4 large potatoes - peeled and ½" diced
- 1 medium onion, diced
- 1 teaspoon fresh or ½ teaspoon dried organic thyme
- Few grinds Spice Depot Sea Salt or Spice Depot Spicy Sea Salt
- Few grinds Spice Depot Black Peppercorns
- ¼ cup unsalted salted butter or good quality olive oil
- 6 cups (1.375 L) chicken or vegetable stock
- ¼ cup left over white or brown rice, or mashed potato (stores well in the freezer)
- ½ cup milk or whipping cream
- Garnish of finely chopped or dried organic chives
Methodology
In a deep saucepan over medium heat, sauté individual or medley of diced winter vegetables plus the onion, thyme, salt and pepper, stirring frequently.
Add stock and rice or potato and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Remove from heat and puree in the pot if possible, with a handheld mixer, or in batches in a blender. Strain if a consistently smooth soup is preferred and leave as-is if a heartier soup is desired. Return to heat and add milk or cream and blend well.
Add more broth or milk as preferred if needed to thin soup as it simmers. Ladle soup into a single or individual warmed serving bowls. Garnish if desired with a swirl of cream and fresh herbs. A final grind of Spice Depot Spicy Sea Salt adds color.
This soup can be customized to suit many different occasions. During the holidays, carrot and parsnip soup with sage is very popular. Cold potato soup with chives or Spice Depot Seafood Seasoning is a great luncheon feature. Parsnip thyme soup is a nutritious and delicious winter weekday staple. Experiment and let us know what delicious flavors you come up with.
