I invented this soup recipe to use up our CSA winter root vegetables. I was actually taken aback that my children loved the soup! This soup has a unique taste and it simply will not appeal to everyone. It’s the best way that I have come up with to use up those winter root vegetables that are abundant with organic cooperatives. In the last year since I came up with this recipe, we have made it many, many times. My children will ask for it by name, which is interesting since I would not consider this one of my better recipes. If it were not for their insistence on having it again and again, this recipe would have ended up being tossed. Let me know your thoughts.
4 cups or 32 ounces of chicken or vegetable broth
6 cups of pure water
1-1/4 cups of chopped onion or 1 large onion chopped
4 cups parsnips, peeled and chopped
2 cups carrots, peeled and chopped
4 cups potatoes, diced (we leave the skins on)
2/3 cup shredded or grated celeriac (you could use celery instead of celeriac)
1-1/2 cups turnips, diced
4 teaspoons Celtic salt
2-1/2 teaspoons dill
2 teaspoons basil
1 teaspoon thyme
dash of marjoram
Combine all ingredients in a large stockpot and cook over medium heat until the vegetables are cooked through and the flavors well melded. Let the soup cool and then puree. Puree the soup and return to the pot. This makes about 11 cups of soup. If you simmer it for a longer time, you will want to add more water. This does thicken up as it stands, so add water to your desired consistency. We have made this recipe and not pureed it. My strong preference is for the pureed version. This freezes well.