Winter vegetable purée

This recipe uses up root vegetables from the fridge that might have seen better days. Quantities don’t need to be exact. The soup is puréed once it has cooked and cooled.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Use a large (12 Cup) heavy Soup pot or Dutch Oven. Heat oil, then add onion, celery, carrots and cabbage, bay leaves and seasoning. Sauté until vegetables begin to wilt and brown. Add garlic, sauté for 2-3 more minutes. Dissolve bouillion in one cup of boiling water, add to vegetables. Add potatoes, beans and the rest of the water. Cover, lower heat, simmer gently for 90 minutes. As long as vegetables are tender, allow soup to cool. This can be done by leaving it on the stove for several hours, or in the fridge. Purée the soup until it’s smooth.