This hearty flavorful soup is just the thing for a cold blustery day!
|4 c||stock or broth|
|2||leeks, cleaned and diced|
|2||medium carrots, peeled and diced|
|2||turnips, peeled and diced|
|2||potatoes, peeled and diced|
|1||wedge of squash or pumpkin, peeled and diced|
|1⁄4||white cabbage, cut into strips|
|2||celery stalks, cleaned and diced|
|salt and fresh ground pepper to taste|
Melt the butter in a large stockpot and cook the leeks, celery, carrot and turnip or about 10-15 minutes or until softened but not browned. Add the stock, cabbage, potatoes and squash or pumpkin and simmer for about 30-45 minutes or until everything is nice and tender, adding water if necessary. Adjust the flavor with salt and pepper, transfer to a tureen and add a knob of butter just before serving.
This recipe can be adapted to any winter vegetables you have on hand.