We all know, on cold, snowy days, how we love a nice, hot, nourishing bowl of soup.
As anyone knows we got dealt a blizzard this holiday season in N.Y. and parts a bit north.
Here is an easy vegefruitian soup that is healthy, nutritious and will warm the cockles of all of our hearts.
I'll call it Blizzard Vegetable Soup, in honor of the blizzard of 2010 .
1 Tbs. Olive oil
1 onion diced
5 garlic cloves, sliced
3 ribs of celery with tops, diced
4 sprigs of fresh thyme
1 bay leaf
8 fresh sage leaves
salt and pepper to taste
1 pinch red pepper flakes
1/4 head of cabbage sliced
2 Idaho potatoes, large dice
3 carrots peeled and sliced
2 yellow carrots or 5 carrots in all
3 parsnips peeled and sliced
1- 6 oz can of tomato paste
water to cover soup, about 5 cups
grated parmesan cheese to add at the table
In a 5 quart pot over medium heat saute the onion, garlic, celery and herbs, salt, pepper and the pinch of red pepper flakes until softened.
Stir in the cabbage and cook until wilted. Add all of the remaining ingredients up to and including the tomato paste. Stir to combine. Put in water to cover, stir. Bring to a boil, then lower to a simmer.
Cook for about 20 minutes until vegetables are fork tender but do not fall apart.
Serve with grated parmesan at the table.
Recipe, photos and writing by Karen Pickus 2010
Courtesy Karen Pickus 2010