Vegetable Soup

Here is another great soup, it is very easy, there is just allot of stuff in it.

Vegetable Soup

Ingredients

Broth
2 large yellow onions quartered
6 celery stalks cut into 3 inch pieces
6 carrots cut into large slices
10 stalks of Italian Parsley
6 sprigs of Thyme
6 sprigs of marjoram
12 cups of water
1 table spoon of salt
1 table spoon of pepper corns, black or pink
1 table spoon of yellow mustard seeds
pinch of Saffron

Soup
Note: you want a large dice for the veggies below
2 table spoons of olive oil
1 yellow onion diced
3 cups of diced Yukon gold potatoes
3 leaks, dark green part removed, cut in half, clean and then sliced into 1/8 slices
3 cups of diced carrots
3 cups of diced parsnips
3 cups of diced turnips
1 celery root, cleaned and diced
1 funnel bulb, cored and diced
4 gloves garlic diced
1/2 cup Italian parsley, chopped and stems removed
Salt & Pepper to taste

Directions

In a large deep soup pot place all the ingredients for the broth, bring to a boil, then reduce to low medium and simmer for about 30 to 40 minutes. when the carrots are soft the broth is ready.
Strain broth and set aside, you have made more broth then you need for this soup but you can freeze the balance for other uses.
In the same large pot add 6 cups of the broth you just made and the olive oil and bring to a boil. Now add all the ingredients from the soup list with the exception of the parsley. Simmer, partially covered over low medium heat for 35 to 45 minutes. At the midpoint taste the soup and salt and pepper to taste. Once all veggies are tender the soup is done. Now add parsley and stir.

Serve with a nice baguette and an herb goat cheese.

This soup also is a nice base for other ingredients, like left over cooked chicken, ham or even lamb. Just add them at the last ten minutes so that warm up in the soup.

Enjoy cooking