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Winter Soup

Yield
Servings
Prep time
1 1⁄2 hours
Course
Soups
Special Diets
Vegetarian
Source

Adapted from a recipe from www.theworldwidegourmet.com

Description

This hearty flavorful soup is just the thing for a cold blustery day!

Ingredients

4 cstock 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
3 Tbutter
  salt and fresh ground pepper to taste

Instructions

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.

Notes

This recipe can be adapted to any winter vegetables you have on hand.