Sally Schneider's French Winter Vegetable Soup

blucoat's Note:

From her classic cookbook, "A New Way to Cook." This is a thick and savoury soup. Along with some toast, it makes a satisfying meal on a cold winter day. It begins with water, rather than a broth base, making this an ideal recipe for those trying to reduce their sodium intake.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 6 cups water
• 3 tablespoons extra virgin olive oil
• 2 teaspoons kosher salt
• 1 medium onion, cut into 1/4-inch dice
• 2 medium yellow fin potatoes (about 3/4 pound) or 2 medium yukon gold potatoes, peeled and cut into 1/4 inch dice (about 3/4 pound)
• 3 medium leeks, white and pale green parts only, thinly sliced and rinsed to remove grit
• 3 -4 medium carrots, peeled and cut into 1/4 inch dice (8 ounces)
• 3 medium parsnips, peeled and cut into 1/4 inch dice (6 ounces)
• 2 medium turnips (8 ounces) or 1/2 rutabaga, peeled and cut into 1/4 -inch dice (8 ounces)
• 1 small celery root, peeled and cut into 1/4 inch dice (8 ounces)
• 1 small fennel bulb, trimmed, cored, and cut into 1/4 inch dice
• 2 garlic cloves, smashed
• fresh ground black pepper

Directions:

1. In a large heavy saucepan, bring the water, 2 tablespoons of the olive oil, and salt to a boil. Add the vegetables and garlic and simmer, half covered, until the vegetables are very tender, about 30 to 35 minutes. Pepper liberally.
2. Ladle into bowls and drizzle about 1/2 teaspoon of the remaining olive oil over each serving.