The cooler temperatures of fall have arrived and with the harvest pretty much complete, root vegetables are pretty cheap to buy. I love root vegetables for making soup.
This picture is the last serving of a soup I made yesterday. It has been my practice most of my adult life to make a lot of soups in the fall and winter. Often they are my main meals so, I like them to be thick and rich.
My recipes for them are pretty freewheeling. I don’t like to be locked into ingredients or measuring when I make soup. That means I rarely have the same soup taste the same twice but, it does make for variety.
For this soup, I used:
— 2 potatoes
— 1 sweet potato
— 2 carrots
— 1/2 of a large turnip (rutabaga)
— 2 onions
I peeled and sliced up the vegetables into a sauce pan. Added about a tablespoon of chicken bouillon base and filled the pan with water. I left it to simmer until the veggies were very soft. Then I mashed the veggies before pureeing them with a hand wand.
I then added:
— about 1/2 cup of cream
— 2 tbsp butter
— garlic
— pepper
— turmeric
The spices are to taste. Everyone likes a different level of spice or even different spices. Do what you like. Notice I didn’t add any salt? While I don’t cut salt out completely, I am very careful about the amount of salt I use in my food. The bouillon I use has salt in it, so I don’t add any additional.
I let the soup simmer for about thirty minutes before I took my first serving to let the seasonings work their magic.
Then I noticed that I’d used more water than I probably should have as I wanted a nice thick soup after I pureed it. I mixed up a bit of flour and water to thicken it up. Use whatever works for you if you need to thicken.
Enjoy. I did :)
