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!