Tuesday, January 11, 2011

root vegetable soup

here's how to make an awesome winter soup.
root vegetable soup.
something good about my cooking lately?
i've been trying all sorts of ingredients that i would never have tried before.
today's ingredients?
parsnips and rutabega.

here's what you do:
cut up into bite-sized pieces:
3 big carrots
2 parsnips
some celery
as much of a rutabega as you can chop. those suckers are dense. i think i ended up with half of one.

in a dutch oven, brown some beef that's been chopped into similar size pieces as the veggies. add all the veggies (and onion, if you remember. i forgot. it might have made the dish thatmuch better), along with 4 cups of low sodium chicken broth and 2 cups of low sodium beef broth. add salt, pepper, and whatever spices you feel like. partially cover and simmer for about 20 minutes, or until the veggies are fork-tender. before serving, wilt some fresh spinach in there. it only took about 2 minutes for the spinach to cook.

awesome: soup. lame: homework.

have you had a parsnip? it's like a white carrot, but sweeter. have you had a rutabega? it's like a dense potato, but spicier.

together, these ingredients all add up to the perfect winter soup. i'm looking forward to having the leftovers for lunch again tomorrow!