I love the earthy sweetness of root vegetables. Combined with savory spices and a hint of peppery warmth this soup hits the spot in the cold of winter. I had a big bowl of stale cubed bread, so I fried up some yummy garlic herb croutons to go with it. So good!
1 medium onion
1 poblano pepper
2 tablespoons vegetable oil
3 stalks celery
2 small sweet potatoes
1 tart apple
6-8 cups chicken or vegetable stock
Handful dried tomatoes or 2 tbsps tomato sauce
Cayenne pepper, dill, dill seed, rosemary, lemon pepper
Chop the onions and poblano pepper put into a large pot. Fry in the oil until the onions are translucent.
While the onions are cooking, peel and slice the beets into bite-size pieces. Add to the pot and stir.
Peel turnip and carrots, slice. Add to the pot and stir. Add 6 cups of stock.
Peel and slice sweet potatoes and apple, dice celery. Add to the pot with the dried tomatoes or tomato sauce and stir. Add more liquid as necessary.
Simmer for about 30 minutes or until vegetables are tender. Season with spices and adjust saltiness.
A note on seasonings: start with a pinch, certainly no more than 1/4 tsp of any of the spices. Exactly what you put in is a matter of taste. I like to improvise with a dash of this and a pinch of that. This soup holds up well even to stronger spices like rosemary or even caraway seed.
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