The Carpenters love soup (I am now an official Carpenter!!!) and using up everything in the pantry. Nothing goes to waste; we compost it or Earl gets it (lucky boy). Last year we stuffed our freezer with kale, spinach, tomatoes, peppers, pesto, stir fry mix of cabbage, collards and kale; all from our gardens and a generous gift from Baltimorganic. And have thankfully feasted on it all winter long!
We are nearing the end of our stash and just in time too! The garden is beginning to supply us with radishes, spinach (wintered over), kale, beets, lettuces, arugula and leeks. So its time to clear out the fridge of root veggies and use up some random food items. I adapted this recipe from Sally Fallon's Nourishing Traditions cookbook.
Spring Root Vegetable Soup
2 Tablespoons Ghee (clarified butter)
1 Bunch of fresh or dried Thyme (tied with kitchen string)
2 Large Spring Onions sliced into rounds
4 Medium Carrots sliced into rounds
4 Medium potatoes diced
2 Large Yams diced
1 Large Turnip diced
6 Cups Chicken or Vegetable Broth
Salt and Pepper to taste
Cayenne or Hot Chilies chopped up fine (Optional...I added in one of my hot red chilies!)
Hand held blender (optional)
Melt the ghee over medium heat. When melted add the spring onions and saute until tender. Then add the rest of your roots. Cook the roots until soft ( like to call this "sweating" I cover the pot and let them steam together for about 10-15 minutes). Once the roots have had a good sweat add the chicken or vegetable broth and thyme. Bring to a boil them simmer for 45 minutes on low. After 45 minutes season to taste and add your pepper of choice or a pinch of cayenne. Simmer on low for another 15 minutes and taste again. When to your liking remove from the heat, remove the thyme and blend with a hand blender until smooth. Serve with a swirl of yogurt and a sprinkle of fresh thyme if on hand and hunk of bread.
Enjoy! XOMC
