Classic Root Veggie Soup

Makes 4 servings. 

2 Tablespoons olive oil
1 cup Red Dog yellow onion, diced
1 cup celery, diced (2 stalks)
1 cup Red Dog carrots, diced (2-3 whole carrots)
4 garlic cloves, minced
2 teaspoons fresh rosemary
2 teaspoons fresh thyme
Pinch red pepper flakes
¼ teaspoon white pepper
¼ teaspoon dried rubbed sage
Salt, to taste
Freshly ground black pepper, to taste
1 cup Red Dog parsnip, diced (1 small)
½ pound Red Dog German butterball potatoes
½ pound turnip, 1 medium
1 cup leek, sliced
4 cups vegetable broth or stock
1 bay leaf
2 cups Red Dog collards, chopped
½ lemon, freshly squeezed

Heat oil in a large stockpot over medium heat. Add onion, celery, and carrot, and saute for 4-5 minutes. Add garlic, and continue to saute for 1 minute. Then add the rosemary, thyme, red pepper flakes, pepper, and sage, cook for 1 minute.

Add parsnip and potato, and continue to cook for 3-4 minutes. Don’t stir too often so that they have a chance to caramelize. Add the turnip and leek, cooking for 2-3 minutes, then add vegetable broth and bring to a simmer with bay leaf.

Keep uncovered and simmer for 15-20 minutes until the veggies are tender (depending on how small you cut them, the time will vary). Be sure to add salt throughout, taste-testing to be sure you have the right amount. The potatoes will absorb quite a bit of salt, so you’ll likely add more than expected.

With a few minutes left, add the collards and allow it to wilt. Remove the bay leaf and stir in a squeeze of lemon before serving.

Optional: puree half of the soup with an immersion blender. Garnish with fresh parsley, croutons, or parmesan as desired.