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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.
- 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
- 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.
- Ladle into bowls and drizzle about 1/2 teaspoon of the remaining olive oil over each serving.