Carrot, Turnip & Potato Soup

Growing up, I had always kind of thought that soup was for old people. It was never really cool. At summer camp, they would always roll out a huge vat of soup-with-a-skin-on-top for kids to have as a side to their tasty grilled cheese sandwiches. Nobody touched it. Ever.

The soup is delicious but it’s not much to look at, so here are some fresh-cut flowers instead

Well, this summer I’m bringing soup back. Not just because old people are actually awesome, but also because I’ve found that soups are a freaking delicious and healthy way to use my garden bounty. Take this recipe, for example: almost every single ingredient was fresh from the garden, it was easy to make, we froze the extra in portion-sized containers, and- most importantly- it was so tasty. I’m talking licking-the-bowl-after tasty. Why don’t you try it for yourself and see? Be part of the Soup Appreciation Movement!

You will need:

  • 2 tablespoons butter
  • 2 onions, chopped
  • 1 clove garlic, minced
  • 5 cups chicken broth
  • 2 cups diced carrots
  • 1 1/2 cups diced turnips (or more carrots, if you don’t have or can’t stand turnips)
  • 3 cups diced potatoes
  • 1 teaspoon of equal parts basil, thyme and rosemary from the garden (or 1 tsp italian seasoning if you’re too lazy to go collect them!)
  • 1 bay leaf
  • cumin, to taste
  • salt and pepper, to taste
And here’s what you do:
  • Saute onions & garlic in butter until tender.
  • Add chicken broth, carrots, turnips, potatoes, herbs and bay leaf.
  • Simmer until vegetables are very tender (about 30 minutes or longer, if you want more flavour).
  • Discard bay leaf.
  • Season with salt, pepper and cumin to taste.

This soup is especially tasty when served with homemade Farmhouse Crackers- the recipe is very beautifully provided for you at Feather and Anchor.

 The soup is a variation of a recipe posted by Leigh561 at GroupRecipes.

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