There is an infinite variety of vegetable soups; and most can be made with what is in the back of the refrigerator. This particular soup is especially good because of the fresh, organic ingredients. At a farmers’ market I bought thin baby carrots, leeks, beet tops, and turnips – all fresh and recently harvested. This makes a big difference. Supermarket carrots often have a strong, medicinal taste; turnips can be dry and tasteless, and beets which are old take forever to cook and their wilted greens also have little flavor.
In addition to these vegetables, I also added cabbage which always gives a sweet flavor. The spices I chose – sage, rosemary, and thyme – are particularly complementary.
Vegetable Soup with Leeks, Turnips, and Beet Greens
* 2 lg. turnips, peeled, cut into eighths* 1/4 small cabbage, chopped* 1 med. leek, cleaned well, chopped* 5-6 small, thin organic carrots (farmers’ market variety best)* 1 lg. bunch fresh beet tops, washed, chopped* 2-3 cups water (approx.)* 2 tsp. thyme leaves* 2 tsp. ground sage* 2 tsp. rosemary* 1/2 Tbsp. garlic flakes* 3-4 shakes hot pepper flakes* 5-8 grindings whole peppercorns* 2 Tbsp. olive oil* 2 cubes vegetarian, low-sodium bouillon* salt to taste* 1/4-1/2 cup freshly grated parmesan cheese
- Place all the ingredients in a large pot with water (enough to cover veggies)
- Bring to a boil, then reduce to simmer
- Cook for approximately 15 minutes or until veggies are tender
- Serve in bowls and sprinkle with grated cheese.