Hearty vegetable soup


Winter is coming!  Theres nothing we can do about it unfortunately.  It’s going to be a long, cold stretch of time .  But we can take away winters bite.  How you ask?  Soup, of course!  Oh, you don’t think soup is the right answer, it’s just an appetizer?!  Well, I would love the challenge of changing your mind.  This recipe uses nothing but hearty vegetables to create something that is greater than the sum of its parts…and it could possibly be the easiest thing you will ever make.


3 lbs. russett potatoes, 1/2 in. cubes (don’t peel)

1 onion, diced small

2 cloves of garlic, minced

2 lbs. carrots, cut into 1/2 in. cubes

1lb. golden beets, cubed and peeled

2 celery roots, peeled and cut into 1/2 in. cubes

6 tablespoons olive oil

salt and pepper(fresh ground) to taste

juice from 1 lemon

water to cover

Heat half of the oil in a large saucepan or medium stockpot.  Toss in onions and garlic with a pinch of salt and sweat until soft and fragrant.  Add in prepped vegetables and toss with remaining oil and cook for 5 minutes.  Add water to just cover and bring to a boil.  Immediately turn down to a simmer and cook until the vegetables are just tender.  Salt and pepper to taste (usually takes more salt than you think it will), and add in lemon juice.  Serve and enjoy!


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