Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Root Vegetable Soup

Makes 4-6 servings

Ingredients:

  • 2 tbsp pork fat (or vegetable oil)
  • 2 lg onions (sm chopped)
  • 2 garlic cloves (minced)
  • 2 lg celery stalk (sm diced)
  • 2 lg carrots (sm diced)
  • ¼ tsp ground  basil
  • ¼ tsp ground thyme
  • ¼ tsp ground sage
  • ¼ ground parsley
  • 5 cups vegetable (or water)
  • 2 lg parsnip (sm diced)
  • 1 sm rutabaga (sm chopped)
  • 3 lg potatoes (sm diced)
  • Salt & pepper

Method

In a soup pot, low-med heat, sweat onion, garlic, celery, carrots, basil, thyme, sage and parsley in pork fat for 10 minutes (do not brown). Season to taste. Add broth, parsnip, rutabaga and potatoes, bring to a boil, cover pot and simmer 20 minutes, or until all vegetables are tender. Season to taste. Serve piping hot with crusty buns.

 

 

 

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