A Soup Rooted in Veggies

Ingredients for tonights soup were mostly root vegetables! Get the title now?? Last week marked the last pickup of our farm share and was made up of lots of underground delights. Parsnips, turnips, potatoes oh my! I put together this creamy (although containing very little milk or cream) concoction of leeks, garlic, turnips, potatoes, and parsnips. Seasoned with salt and pepper, dried sage, dried thyme and celery salt. 1 large box of veggie stock, 3 cups of water, 1/2 cup 1% milk and a little drizzle of cream at the end for a little extra richness. This soup could easily be vegan though!

Slicing the leeks and soaking in water gets all the sand out. Thanks for the tip mom!

Enjoyed with some bread from Rosemont Bakery in the East End.

I’m off to watch “Extremely Loud and Incredibly Close.” Have a wonderful night!